Chicken Stir Fry

Easy Chicken Stir-Fry Hip2Save

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)


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


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.


  • 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


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


  • 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


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.


Paneed Porkchops

Paneed Pork Chops Recipe

1 – 2 packs of center cut pork chops.
1 to 1-1/2 cups of flour.
Salt, pepper, Tony’s and cayenne.
2 eggs.
Splash of water.
1-1/2 to 2 cups of Italian bread crumbs.
3/4 cups extra virgin olive oil.
2 tbsp. butter.

Beat pork chops with a mallet to tenderize.
Dust pork chops with seasoned flour (seasoned with salt, pepper, Tony’s and cayenne).
Dip pork chops in egg with a splash of water (seasoned with salt, pepper, Tony’s and cayenne).
Dip pork chops in bread crumbs (seasoned with salt, pepper, Tony’s and cayenne).
Fry 3 – 4 minutes each side in a heady duty skillet on high heat.

Meatballs and Spaghetti

I don’t want to make anything too complicated here — meatballs are comfort food and should therefore be kept simple — but let me just touch on some basics:

The Ground Meat

You can use any ground meat or mix of ground meat you like. Yup, any. My personal favorite is a blend of ground beef and pork. I’ve also done just ground beef…and just pork. Ground lamb, turkey, chicken, veal or buffalo are all also fair game.

Keep in mind that the fattier the meat you use, the more tender your meatballs. Vice versa if you use leaner meats. If you want to make meatballs with turkey, chicken, or lean ground meat (or a mix of these), watch the cooking a little more carefully. Because they lack fat, they can overcook and become tough much more quickly.

Breadcrumb & Milk Binder

One trick to making sure meatballs are totally tender once they’re cooked is to use a binder. Here, we’re soaking breadcrumbs in a little milk until they become soggy, then mixing that right into the meat. This binder (a.k.a. panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough. (Eggs also contribute to tenderness, so don’t skip them!)

If you don’t have breadcrumbs handy, you can use a slice of torn up bread, crumbled saltine crackers, panko. A little yogurt or buttermilk thinned with water also makes a handy stand-in for the milk.

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Don’t Overwork the Meat

Another trick to tender meatballs is not overworking the meat — mix the meat with the binder and other ingredients just until they’re combined. I also recommend using your hands for this step; since you can actually feel when things are mixed, you’re less likely to overwork the meat.

This said, I understand why the idea of squishing meat with your fingers might be a little disconcerting. If you prefer, you can use a stiff spatula or spoon instead.

Roasting vs. Simmering the Meatballs

Last but not least, we should talk about how to cook the meatballs! You have two options: roasting them on their own or simmering them in a sauce.

Roasting is the best option if you’re planning on serving the meatballs in something other than a sauce or if you’re planning to freeze the meatballs for later. Roasting also gives the meatballs a little more flavor since the outside sears in the heat of the oven. You can roast the meatballs under the broiler for maximum browning and crispy-edged effect, or you can cook them more gently by roasting in a hot oven. Both options are described below.

If you’re planning on serving the meatballs with a sauce, you can also cook the meatballs right along with the sauce. Not only does this gentle simmering make some of the most tender and most flavorful meatballs you’ve ever had, but the sauce becomes richer and more savory in the process.

Ready to make some meatballs? I certainly hope so. Let’s cook some dinner!

This cooking lesson has been updated. If you’re looking for the original version of this recipe, you’ll find it here:

Easy Weeknight Meatballs

How To Make Meatballs

Makes about 28 meatballs

What You Need


1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs
1 large egg
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup finely minced Italian parsley
1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
1 clove garlic, finely minced

Small mixing bowl
Large mixing bowl
Cutting board
Baking sheet


  1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
  2. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
  3. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
  4. Add the onions and soaked breadcrumbs: Add the onions and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
  5. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
  6. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.
  7. To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they’re cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.

Recipe Notes

  • This recipe can be doubled for larger crowds.
  • Storing Leftover Meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
  • Make-Ahead Meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don’t squish together. Cover and refrigerate for up to 1 day.
  • Freezing Uncooked Meatballs: Prepare the meatballs through the shaping step. Arrange them spaced slightly apart on a parchment-lined baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
  • Freezing Cooked Meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 2 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.

Creamy Chicken and Herb Skillet


  • 1lb chicken breasts, pounded thin
  • extra virgin olive oil, for brushing
  • salt & pepper
  • 1 Tablespoon extra virgin olive oil
  • 1 large shallot, minced
  • 5oz spreadable herb cheese (like Boursin or Laughing Cow)
  • 1/2 cup chicken broth
  • 1 Tablespoon fresh lemon juice (about 1/2 small lemon)
  • 2 Tablespoons chopped fresh tarragon, or basil, or parsley


  • Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in an olive oil or nonstick sprayed skillet over medium-high heat until no longer pink in the center then remove to a plate and set aside.
  • Turn heat down to medium then add extra virgin olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Spoon sauce over cooked chicken then serve.