Stir Fry is one of my all time favorite meals to make and meals to eat. It’s the ultimate therapy for me – lots of chopping, washing, and prepping. Perfect to fill my mind space with nothing but food, and perfect to fill my tummy space when finished cooking. It’s a straight forward meal that can be adapted to fit your preferences.
First, Marinate the chicken with the stir fry sauce. Then cook all the veggies individually. Next cook the chicken. When everything is cooked, combine and EAT.
Red and Yellow Bell Pepper
1 Part Sauce Sauce
1 Part Rice Vinegar
1 Part Coconut Aminos
1 Part Oyster Sauce
1 Part Fish Sauce
1/2 Part Sriracha
1/4 Part Sesame Oil
1/4 Cup Chopped Cilantro
1 Part Sesame Seeds
1 Part Finely Diced or Grated Ginger
1 Part Diced Garlic
In a mixing bowl, combine all the ingredients of the sauce and hand mix with a spoon. Thinly slice CHICKEN breast into about 1/4 inch thick pieces. Add CHICKEN to the sauce and thoroughly coat. Let marinate while you chop the VEGGIES. (Note: you can marinate for as long as you’d like. I went with 3 hours cuz I had the time)
Chop all the VEGGIES. I went with 1/2 inch thick strips of most of my VEGGIES, and full florets for the BROCCOLI.
Cook the VEGGIES before the CHICKEN and individually with a dab of OIL, SALT and PEPPER. You don’t want to overcrowd your pan or you won’t get the texture you want. Individually cooking your VEGGIES allows you to dial in the perfect cook for you. It doesn’t really take any longer since there is less volume at any given time. This results in much faster cook times per ingredient.
Once each VEGGIE is done cooking, scoop out of pan and combine in a large mixing bowl.
Cook the marinated CHICKEN. Once the CHICKEN is cooked, mix in all of the VEGGIES. Mix thoroughly until all the VEGGIES are coated with sauce. EAT!
A bacon, egg, and cheese bagel brings together all the greatest parts of breakfast, imho. This is a savory breakfast that is sure to fill you with sustained energy for your day. And it is quick and easy to make.
In a non-stick pan, fry the BACON. Add the GARLIC a couple minutes in. Once fried, remove the BACON and GARLIC from the pan. Chop the BACON.
Scramble the EGGS in the Bacon Grease. When the eggs are nearly done, add the fried GARLIC and CHEDDAR CHEESE.
Toast the BAGEL and spread the CREAM CHEESE on top. Layer on the the EGG, GARLIC, CHEESE, and chopped BACON.
I’m definitely torn on brussels sprouts. I don’t particularly care for them. But sometimes, if done right, I love them. This salad is brussels sprouts done right! We can probably credit the bacon for that!
White Wine Vinegar
1 Whole Lemon Juiced
Salt and Pepper
Olive Oil (Optional)
First step is to blanch the BRUSSELS SPROUTS for 1 minute. Place in fridge and allow to cool. Once the BRUSSEL SPROUTS are cooled, slice them very thinly.
Next you will want to fry the BACON. I find chopping the bacon before frying will result in the most evenly fried bacon. Once the BACON is fried, add the BACON to the BRUSSELS SPROUTS with some of the hot BACON GREASE.
For the Vinaigrette, hold on to some BACON GREASE and mix in a bowl with equal parts WHITE WINE VINEGAR and OLIVE OIL (optional) and GARLIC POWDER, SALT, and PEPPER to taste. Combine with the BRUSSELS SPROUTS and BACON and mix thoroughly. EAT!
Pat CHICKEN dry with paper towel and tenderize/ pound.
Mix the GREEK YOGURT with all of the SPICES listed above. The quantities are a guideline so adjust spices to your taste.
Smother the chicken in the spiced yogurt. Coat evenly on both sides.
Place chicken under the broiler for 7 minutes. Flip the chicken and place back under the broiler for 6-7 minutes or until done. I use an elevated cooling rack on a pan for the optimal cook. See picture below.
Admire your juicy af chicken.
I paired the meal with Acorn Squash and Quinoa. You can substitute the sides with whatever your heart desires. I would recommend Naan and Jasmine rice if you have it available.
I made a grilled cheese without burning it! I am pretty notorious for burning my grilled cheese. It’s not a bad thing, just a thing that I always do. I’m pretty sure the reason I didn’t burn it this time was the English muffins I used as the bread. And I used english muffins because that is the only bread I had at the time.
My style of cooking is very much based on what I have available in front of me at the time of my cook. I tweak recipes accordingly or look for substitutes. One of my favorite challenges is when we are low on ingredients. I love figuring out a meal with limited resources. It’s exhilarating to me!
Grilled cheese is a great meal that requires only cheese and bread. I had a bunch of different cheese lying around so I used them all!
Mexican Style Cheese
Place your ENGLISH MUFFINS in a pan on medium to medium low heat with the insides open faced up.
Add all of the CHEESE. All of it!!!!!
Melt the Cheese, add SRIRACHA and ARUGULA.
Drizzle BALSAMIC VINEGAR
How do you like your grilled cheese? Let me know in the comments below!
Welcome to my website and thank you for looking around! This is my first post here and what a great way to start by sharing a meal that I cooked for the first time. Two firsts make a double first. That’s what I always say.
Anyways, Pad Thai can seem like an intimidating meal. It certainly fell in the category of food that I would just order instead of trying to make. Where do you start? What is that defining flavor? Will it taste like what I imagine it would taste like?
I’m here to tell you that this is actually an incredibly easy meal to make and something that anybody can try. Here’s how…
Pad Thai Noodles
Make your NOODLES. Set aside. I used black and clear “Pad Thai” noodles from the store. I’m using quotes here because I don’t think they are the same noodles as you would find from a thai restaurant. They were still pretty tasty and the black and clear motif was visually pleasing. Perfect for the gram.
In a wok, cook your thinly sliced CHICKEN in BUTTER until lightly browned. Remove from wok and set aside.
In the wok fry EGGS in VEGETABLE OIL. Add back in the CHICKEN, and add the NOODLES, FISH SAUCE, and LEMON to taste.
Add crushed PEANUTS and CILANTRO
Couple of Notes- Amanda doesn’t care for sprouts so I omitted them for the sake of my marriage. Also, we were unable to procure oyster sauce for this cook but I would highly recommend you find it for yours. The fish sauce was great on it’s own but I think the oyster sauce would have added an awesome flavor. Use as much or as little of the lemon or fish sauce to your taste. I was pretty heavy handed and I liked it.
Cool. Let me know how this recipe goes for you and be sure to comment below on how you like to make this dish!