Month: August 2020

Homemade Chicken and Broccoli

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Chicken and broccoli is my favorite Chinese food. I’ve been eating it since I was a kid and I hear a lot of other people like it too. So, as a result, this dish was formed. When you choose to make this, you can substitute worcestershire sauce in place of soy sauce if you don’t have much ginger or garlic, since worcestershire has soy, ginger, and garlic in it. I used 2 small chicken tenders to make this, however, it wouldn’t be a bad idea to use a pound of chicken breast instead if your love Chinese food, or if you have a larger family than two to feed. Though this tastes very similar to takeout, this dish tastes just as good if not better with the sesame oil, and garlic powder coming through even more than takeout!

Homemade Chicken and Broccoli Recipe CardDownload
What You Will Need
  • 1 cup Chicken (Brest or Tenders)
  • 3 cups Broccoli (Fresh or frozen)
  • 2 Tbsp Oil
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1 tsp sesame oil
  • 2 Tbsp ground ginger
  • 1 Tbsp garlic powder
  • Pinch of Flour
  • Wok/Dutch Oven & Spoon
  • 1 1/2 – 2 cups White rice
  • Medium Saucepan
Directions
  1. In a medium saucepan, add 1 1/2 – 2 cups white rice. Rinse the rice under cool water 5 times. Add an equal amount of water to rice. Place over medium heat. Once boiling, cover and reduce your heat to the lowest setting.
  2. Place your wok/dutch over over medium high heat, and add oil. Meanwhile, half your chicken and slice it, then add it to the oil. Prep your broccoli now if you are using fresh.
  3. Stir your chicken and cook it until the chicken looks cooked externally. Add your broccoli (if using fresh add 1/4 cup water). Add to your mixture the rest of the ingredients. Continue to stir and cook until you broccoli is cooked to your desired texture.
  4. Remove from heat, and serve chicken and broccoli over rice.
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Taco Scrambled Eggs

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Tacos are great to eat, but their leftovers are even better to work with. I could have made a casserole or just froze the meat for next time, but one of my favorite things to do with these leftovers is to make taco scrambled eggs. I’ve been making taco scrambled eggs since I was a kid. It’s simple! Just throw everything into a pan and in just a few minutes you’ll have a delicious, filling, savory breakfast. I used shredded shape cheese then topped it with slices of American. I also used my homemade cucumber salsa with this dish. Not only did it add beautiful color to this dish, but it was so refreshing with these eggs and brings a new flavor than normal salsa, though I love this with normal salsa too!

Taco Scrambled Eggs Recipe CardDownload
What You Will Need
  • Leftover Taco Meat
  • Shredded/Sliced Cheese
  • Salsa
  • 4 Eggs
  • 1/2 cup Milk/water
  • 1 Tbsp Butter
  • Bowl and fork
  • Frying pan and Spatula
Directions
  1. Microwave taco meat for 30 seconds to be able to pour from container.
  2. Heat a frying pan over medium heat. Add butter, melt and coat bottom of pan.
  3. In a Bowl, add your eggs and milk/water. Whisk with a fork until combined.
  4. Add your egg mixture to the hot pan. Top with 3/4 of your cheese and your taco meat. Stir the mixture until you see no visible raw egg.
  5. Reduce heat to low, top with remaining cheese. Let cook until cheese is melted. Remove from heat and serve with salsa.
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Green Beans

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It’s not everyday I do two posts, however, my earlier post was short, so I wanted to share another today. I’m growing green beans in my garden this year. I usually just serve canned green beans, but I was convinced they would be good to have fresh, and if we don’t have them fresh, we can at least freeze them to preserve them. Here is a delicious way to serve them that doesn’t take much time or fancy prep work.

Green Beans Recipe CardDownload
What You Will Need
  • Fresh Green Beans
  • Knife and Cutting Board
  • Small Saucepan and Slotted Spoon
  • Water
  • Salt and Butter
Directions
  1. Rinse your green beans, transfer to your cutting board.
  2. Cut off both ends of the green beans, cut into 1 1/2 – 2 inch pieces, then transfer to your saucepan.
  3. Add enough water to cover, add 1 Tbsp salt to pan, and place over medium high heat. Cook for at least 5 minutes.
  4. Use a slotted spoon to transfer cooked beans onto serving dishes. Once plated, top with salt and a thin pad of butter.
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Quick French Onion Dip

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It’s been too hot to cook lately, so for several days my husband and I have been doing sandwiches and chips with dip. Nothing is faster or as tasty to go with your summer sandwich. It doesn’t take a lot of effort, but like deviled eggs, the effort is always appreciated at any summer picnic. Treat yourself and your family with this easy and quick dip. You can half the recipe, and add the amount of soup mix that you desire!

Quick French Onion Dip Recipe CardDownload
What You Will Need
  • Onion soup mix
  • 16 oz container of Sour Cream
  • Serving Bowl and Spoon.
Directions
  1. In your bowl add all 16 oz of sour cream. Add one packet of onion soup mix, and stir until fully mixed.
  2. Refrigerate before serving, or serve right away with chips or veggies.
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