Chicken Stir Fry

Easy Chicken Stir-Fry Hip2Savehttp://hip2save.com/2014/01/23/weeknight-chicken-stir-fry-recipe/

Looking for an easy and delicious weeknight meal solution that’s done in minutes? Chicken stir-fry is one of my favorite go to family dinners because it’s simple, and you can customize it to whatever combo of veggies and meat you may have on hand. Serve it on top of your favorite rice and you’ve got a fast home-cooked complete meal. This is a great basic recipe that’s full of flavor and tastes amazing!

Weeknight Chicken Stir-Fry

(Adapted from What2Cook)

Ingredients:

1 pound boneless skinless raw chicken breast, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons ginger, minced
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups veggies (I used broccoli, sugar snap peas, & bell peppers)
2 teaspoons cornstarch
toasted sesame seeds (optional)
4 Servings rice, cooked

How to make sir-fry

Directions:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Sautee 5 to 6 minutes or until chicken is brown. Tip: I like to keep small jars of minced garlic and ginger in case I don’t have fresh on hand. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. Add vegetables.

Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and veggies are crisp-tender. Mix cornstarch with remaining 1/4 cup broth and then pour and stir into chicken mixture. Cook while stirring frequently, until sauce is thickened. Serve on top of rice, and garnish with toasted sesame seeds if desired. Enjoy! 🙂

Chicken Brocoli Stir-Fry Hip2Save

Hey there!

I seem to have lost a lot of recipes I frequently used so I thought I would make this little website to keep them all together! Using links from other websites, I find recipes I like, sometimes tweak them a bit, and leave them here for me to browse and cook later. I found Pinterest links disappearing and needed something more stable! Thanks for reading.

Red Beans and Rice

Red Beans and Rice

 

My ideal pot starts with Camellia red kidney beans.  Camellia Brand® is a New Orleans company specializing in beans, peas and lentils.  I know I’m partial, but their products, especially their dry red beans, are second to none.  They just cook up softer and creamier than any other brand.  If you can’t find them in your area, you can order them online or simply use your favorite brand.  For maximum flavor, I infuse the beans with the Trinity (onions, celery and green bell pepper), a generous mix of spices and a bunch of pork.

Pickled Pork Camellia Beans

Pickle meat (brined pork shoulder also known as pickled pork), and andouille sausage are my top pig picks, but a leftover ham bone, smoked ham hocks and any good quality smoked pork sausage make respectable substitutes.

One thing to keep in mind when cooking dried red beans–they’re really hard!  So they need to soak (this will also reduce the cooking time by about a third).  If you skip this step, you may end up with a mess of mealy beans and starchy broth.  Simply stick them in a bowl of cold water and let them sit overnight.  If you’re in a hurry, quick-soak them by placing the beans in a pot of cold water and boiling them for about three minutes.  When the three minutes are up, take the pot off the fire, cover it and let the beans sit in the cooking water for one hour.  I don’t drain my beans after they’ve soaked.  I pour the beans and the “bean liquor” into the pot with the rest of the ingredients to take advantage of that intense red bean flavor that leaches out while they’re soaking.  This goes against conventional wisdom, but it works for me.

Oh, one last thing.  Cooked red beans improve with time.  The longer they sit in the refrigerator (within reason of course) the tastier and creamier they’ll become.  So if they’re cooked on Sunday, the day most of us tend to have a little more time to prepare slow-cooked meals like these, they’ll be perfect on Monday.  That’s the day Red Beans and Rice are customarily eaten in New Orleans.

Seasoning Mix

3 bay leaves
2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon white pepper
½ teaspoon black pepper

Red Beans and Rice Recipe

1 pound dried red kidney beans (preferably Camellia brand)
2 tablespoons bacon fat or canola oil
1 pound andouille sausage, sliced thin
2 medium onions, chopped
1 large green bell pepper, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1 pound pickle meat (pickled pork)
8 cups water
5 cups cooked rice
Liquid smoke?

Rinse beans thoroughly to remove excess dirt; pick over for stones.  Place beans in a large bowl; cover with cold water and soak overnight.  In a large saucepan or Dutch oven, heat bacon fat or canola oil.  Add sausage; sauté  until brown on both sides.  Add onions, bell pepper, celery and garlic; sauté until tender.  Add seasoning mix; stir.  Add soaked beans and liquid (“bean liquor”), pickle meat and water.  Cover and bring to a boil over high heat.  Reduce heat to simmer.  Cook 1 1/2 to 2 hours, stirring often, until beans are tender.  Add additional water, if needed, to keep beans from scorching.  Towards the end of the cooking time, mash some of the beans against the side of the pot with the back of a spoon (this will help create a creamy consistency).   Adjust seasoning if necessary.  Serve over hot cooked rice with lots of French bread and hot sauce options.  Serves 8-10.

Crockpot or Stove Garlic Roasted Chicken

 
 
This moist garlic roasted chicken is cooked in the slow cooker, for an easy, nearly hands-free meal.

Ingredients:

  • 1 small (4 to 5 pound) roasting chicken
  • salt and pepper
  • paprika
  • 4 garlic cloves, minced
  • 4 ounces butter (1 stick)
  • 1/2 cup chicken broth

Preparation:

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the bird in the slow cooker and place a few pats of butter on its breast. Add the remaining ingredients and cook on HIGH for 1 hour. Reduce to LOW and cook for 5 to 7 hours longer, until tender and juices run clear. Serve the garlic butter sauce with the chicken.
 

Recipe: Southern Stewed Chicken

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 1 hour 30 mins | Yield: About 4 to 6 servings

Ingredients

  • One 3 pound whole chicken, cut up
  • Salt, pepper and Cajun seasoning, to taste
  • Up to 1/2 cup of cooking oil
  • 1/2 cup of all purpose flour
  • 1-1/2 cups of chopped onion
  • 1/2 cup of chopped bell pepper
  • 1/4 cup of chopped celery
  • 2 quarts of water, chicken stock or broth, heated
  • 1 tablespoon of minced garlic
  • Couple dashes of hot sauce
  • 2 tablespoons of cornstarch
  • Perfect boiled rice, or mashed potatoes

Instructions

Heat oil over medium high heat in a cast iron or heavy bottomed Dutch oven. Season chicken on both sides with the salt, pepper and Cajun seasoning. Cooking in batches, brown the chicken on all sides; remove and set aside. Add oil to the pan drippings, if needed, to equal 1/2 cup total and heat over medium high heat, slowly whisking in the flour a little at a time. Cook until flour is incorporated and no lumps remain. Cook, stirring regularly, for 4 minutes.

Add the onion, bell pepper and celery and cook for 3 minutes, then begin adding in warmed water or broth, a cup at a time, constantly whisking it in until well incorporated and blended in. Bring to a boil, reduce heat to low simmer, return the chicken to the pot and simmer uncovered for 1 hour. Add the chopped garlic and hot sauce and let cook another 30 minutes. Taste for seasonings and add additional salt, pepper and Cajun seasoning as needed.

To thicken the drippings for a gravy, skim excess fat from the top of the drippings and discard. Prepare a slurry of 2 tablespoons of cornstarch and just enough water to dissolve. Remove the chicken from the pot and set aside. Bring drippings up to a boil, slowly stirring in the slurry. Boil, stirring constantly until mixture is thickened to desired consistency.