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Sweet & Sour Chicken

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I cook a lot of stir fry. It is an easy and quick meal that gets a lot of veggies in front of my family. Not to mention I have voracious rice eaters so this keeps them happy.

Sweet and sour chicken is always a keeper. You can include as many vegetables as you want or cut some out. Whatever you have in the fridge- throw it in the skillet. I highly recommend using fresh pineapple; it makes the dish. However, if you don’t have it around or hate cutting it (I’m not judging) use the canned stuff. On another note; woks are stupid and if you own one you should throw it out. A large skillet does the trick and is better at distributing the heat you need to stir-fry.


Sweet & Sour Chicken


  • 6 T apple cider vinegar or red wine vinegar
  • 6 T orange juice
  • 3 T ketchup
  • 1 tsp. cornstarch
  • 1 lb. boneless, skinless chicken, diced
  • 2 T olive oil
  • 1 red onion, diced
  • 2 c. pineapple chunks
  • 1 c. broccoli
  • 1 c. carrots, sliced (I used carrot chips)
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp. ginger

Whisk vinegar, orange juice, ketchup, and cornstarch together.

Heat 1 tablespoon olive oil until shimmering. Cook chicken until no longer pink. Transfer to a bowl.

Heat remaining tablespoon of olive oil. Add the onion, garlic, broccoli, carrots, and bell pepper. Cook 2 minutes. Add the pineapple until heated through. Stir in garlic and ginger. Add vinegar/juice mixture. Toss until all the ingredients are well coated with the sauce.


Chicken & Noodle Casserole

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Chicken and noodles is quite possibly one of the best comfort food items I can think of. After a long week I love to put this dish together. It somehow makes everything seem a little cozier. It has been a little chilly this week and boy has the week been long so Thursday night (my Friday) this dish was a must-have.

I don’t think there are any necessary notes. This recipe is fairly simple and straightforward. Enjoy!

Chicken & Noodle Casserole


  •             ½ onion, chopped
  •             2 garlic cloves, minced
  •             1 tablespoon olive oil
  •             1 1/2 pounds chicken breasts, cut into cubes
  •             1 (14.5 ounce) can chicken broth
  •             1 1/2 cups chopped carrots
  •             2 celery ribs, chopped
  •             ½ cup peas, frozen
  •             Poultry seasoning
  •             3 tablespoons butter
  •             3 tablespoons all-purpose flour
  •             salt
  •             pepper
  •             1 1/2 cups milk
  •             8 ounces wide egg noodles, cooked and drained

Prepare egg noodles.

In a saucepan, saute onion and garlic in oil until tender. Add chicken; cook until no longer pink. Add the broth, carrots, celery and seasoning. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add to egg noodles. Add frozen peas.

In saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture and noodles. Mix.

Transfer to a 3-qt. baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly.

Crockpot Chicken

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There’s a recipe going around the internet for “engagement chicken.” It appears to be a pretty delicious roasted chicken. I love roast chicken and how I roast my chickens is very similar to this recipe. I believe the rumored story behind this chicken recipe is that if you are dating and make this chicken you will quickly be engaged. Personally, I find hunting men via their digestive systems a little distasteful but if that is your thing, rock on. I’m not here to judge and like I said, the recipe looks delightful. However, if you don’t want to spend the time to roast a chicken or (like me) you hate carving chickens then put your chicken in the Crockpot.

A few notes: If you like the crispy skin of a roasted chicken (and who doesn’t) you won’t get it with this recipe. Crockpot chicken makes very juicy, tender, fall-off-the-bone meat but it is in no way crispy. Usually, I would add veggies like carrots and celery to the mix but I’m saving the leftovers to make chicken salad. Also, do NOT stuff this chicken with citrus. That is a foolproof rule for roasting a chicken but not when you put it in the Crockpot. The flavor will overpower your chicken.

 Crockpot Chicken


  • 1 whole chicken
  • salt & pepper
  • onion, chopped
  • 2-3 cloves of garlic, minced
  • poultry seasoning
  • juice of 1 lemon

I always line my Crockpot, but you don’t have to. Place chopped onion on bottom of Crockpot. Place chicken on onions. Season chicken liberally with salt, pepper, garlic, and poultry seasoning. Pour lemon juice over the chicken.

Cover the slow cooker and cook for 6 hours, undisturbed.

Happy New Year’s Eve

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I hope you are enjoying your last evening of 2011. I’m rocking out to a few episodes of The Big Bang Theory with an iced mocha and some Harry & David’s truffles. Hey, I’m edgy. Plus, I have to work in the morning.

In other news, tonight’s dinner was chicken strips. Note: I don’t fry ANYTHING. It splatters all over my kitchen and smells. Also, I’ve heard it is unhealthy. So, when I discovered a recipe that said chicken strips in the oven I was pretty excited. Note 2: When the recipe says use a 9×11 pan use a 9×11 pan. Mine was in the dishwasher so I just used a casserole dish. The chicken was too crowded and my breading got soggy and didn’t stick to the chicken. My picture of my chicken strips is pretty sad. Needless to say, it will not be featured in National Geographic anytime soon.

Baked Chicken Strips

Place thawed chicken breast strips in a bowl of milk (I used buttermilk). Let soak for 20-30 min.

Mix in a Gallon Size Ziploc:
  • 1 cup flour
  • salt
  • pepper
  • paprika
  • garlic powder
  • mustard, ground
  • thyme
  • basil
  • oregano
  • ginger
 Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. Just throw the chicken in a gallon Ziploc bag and shake it up.
Place each piece of chicken in the pan. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.