Chicken and Broccoli Alfredo

The date on this recipe from Epicurious is 1995, which is about how long I have been making it.  I have made it countless times...from engagement parties to casual dinners at home to dinner parties.  It is a no fail recipe and is perfect for parties because everything can be prepped in advance.  The Monterrey Jack cheese adds a real richness beyond the cream and parmesan that you usually expect in an alfredo.  Feel free to add any fresh vegetables that you enjoy in an alfredo pasta, but I prefer the broccoli and red bell pepper as the original recipe calls for.

Chicken and Broccoli Alfredo

2 tablespoons olive oil
1 pound skinless boneless chicken breast halves, cut crosswise into ½ inch-wide strips
4 cups broccoli florets, from one large head
1 large red bell pepper, thinly sliced
2 cups cream
1 ½ cups grated Parmesan cheese
½ cup grated Monterey Jack cheese
½ teaspoon salt
½ teaspoon red pepper flakes
1 pound penne, freshly cooked

Grease a 13x9 glass baking dish with cooking spray, set aside. Heat the oil in a Dutch oven over medium high heat. Add the chicken, broccoli and bell pepper; sauté until the chicken is cooked through, about 5 minutes. Add the cream, 1 cup of the Paremsan, Monterrey Jack, salt and red pepper. Simmer until the sauce is thickened slightly, about 5 minutes more. Stir in the penne pasta, toss well to coat. Transfer the pasta to the prepared baking dish and sprinkle the top with the remaining ½ cup of Parmesan. Broil for 3 minutes, until the cheese is golden brown. Serve.

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Sticky Ginger Chicken

This dish is inspired by the Sticky Ginger Chicken from Budget Bytes.  I had a bell pepper and broccoli in the fridge, so I decided to incorporate them both into the meal.  Pretty much any vegetable that works in a stir fry will work with this sauce.  Miss F was disappointingly, not a fan, but C and I were major fans.  I think it was really because she had a friend over to play and they had snacked on chips and guacamole that afternoon, so much was eaten that I don't think she would have enjoyed anything that I served for dinner that night.  I usually use chicken thighs in stir fry, it really works wonderfully, and that is no different here.

Sticky Ginger Chicken

¼ cup brown sugar
3 tablespoons soy sauce
2 cloves garlic
1 tablespoon fresh ginger, grated
1 teaspoon Sriracha
2 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken thighs, cut into strips
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
1 teaspoon sesame seeds

Whisk together the brown sugar, soy sauce, garlic, Sriracha and 1 tablespoon oil. Place the chicken in a shallow bowl, pour the marinade over top. Marinate at room temperature for 30 minutes. Heat the remaining oil in a large skillet or wok over medium-high heat. Add the chicken, bell pepper and broccoli to the skillet. Cook for 3 to 5 minutes, until the chicken is cooked through. Remove the chicken and vegetables from the skillet, then pour the marinade into the pan. Bring the marinade to a boil and let it thicken. Return the chicken and vegetables to the pan, tossing to coat in the sauce. Serve over rice, sprinkled with the sesame seeds.

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Steak and Broccoli

I have been obsessed with flat iron steak as of late. It has so much flavor, is super easy to cook and fairly inexpensive (when it's on sale!) I love beef with broccoli, but I really wanted to try it with flat iron steak. I knew it would cook up beautifully and stand up to the rich, brown sauce. And I was right!  C insisted there was too much sauce, but I disagree completely.  I love having extra sauce to mix with steamed rice, it is vital to have extra sauce so I don't end up dousing my rice with soy sauce and Sriracha.

Steak and Broccoli

1 pound flat iron steak, cut into 1/4-inch thick strips
¼ cup soy sauce
2 tablespoon dry sherry
2 teaspoons corn starch
1 tablespoon oyster sauce
1/3 cup beef broth
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon finely minced fresh ginger
1 pound broccoli, cut into bite sized pieces

In a bowl, toss the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the sherry. Let marinate for 20 minutes at room temperature. In a 2-cup measure, whiske together the remaining soy sauce, sherry and corn starch. Stir in the oyster sauce, beef broth, brown sugar and sesame oil. Set aside.

Heat the oil in a wok or large skillet over medium-high heat. Add the steak and sauté for 2 minutes. Add the garlic and ginger, sauté for 30 seconds more. Add the broccoli and sauté for 2 minutes more. Pour the reserved sauce into the pan, stirring constantly for a minute more until the sauce begins to thicken. Serve over rice.

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Chicken Ramen Bowls

I have a small ramen obsession. My most favorite "snack" is drained ramen noodles doused in "lite" soy sauce. Preferably eaten with chopsticks. I used to enjoy this snack after school when I was a kid. It is a comfort food for me. The best flight ever for me was on Eva Air, manily because there was an unlimited ramen supply in the back of the plane...you could have it all flight long! I adapted this recipe from my favorite stir fry recipe.  Feel free to add whatever vegetables you have on hand....carrots, mushrooms, onions, zucchini...whatever works!

Chicken Ramen Bowls

2 packages ramen soup
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces

Bring four cups of water to boil in a saucepan. Discard the seasoning packet from the ramen, then boil the ramen noodles for 3 minutes. Drain and set aside. In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the chicken, bell pepper and broccoli. Sauté for five minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Divide the noodles between four bowls, then top with a quarter of the chicken mixture in each bowl. Serve.

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Sriracha Shrimp Stir Fry

I wanted to make my most favorite stir fry ever, Ultimate Sriracha Chicken Stir Fry, with shrimp. I knew it would be great and I knew Miss F would gobble it up.  I was right on both accounts.  Miss F celebrated Lunar New Year this past week at her school, they had take out Chinese food and she was thrilled they had dumplings, but quite disappointed that there weren't any shrimp dishes.  Thank goodness we can have it at home whenever we like, as long as C isn't hope to complain about the seafood smells.

Sriracha Shrimp Stir Fry

½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon Sriracha
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced ginger
1 pound shrimp, peeled and deveined
½ onion, chopped
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
5 mushrooms, quartered

In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce, Sriracha and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger, sauté for 20 seconds. Add the shrimp, onion, bell pepper, broccoli and mushrooms. Sauté for 5 minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Serve over rice or noodles.

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Vegetable Calzones

Vegetable Calzones

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (105 to 115 degrees )
1 tablespoon honey
2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts
3 cups all-purpose flour
1 teaspoon salt

1 cup shredded mozzarella cheese
1 head broccoli, cut into bite sized pieces
1 can quartered artichoke hearts
1 cup spinach leaves
1 bell pepper, seeded and chopped
4 mushrooms, quartered
1 tomato, seeded and chopped

1 cup crushed tomatoes
1 teaspoon Italian seasoning

In the bowl of the stand mixer, sprinkle the yeast over the water. Add the honey and stir together, let sit for 2 to 3 minutes. Stir in the olive oil, then the flour and salt. Use the dough hook to knead at low speed for 2 minutes. Turn up the speed to medium and knead 5 minutes more. Turn out onto a clean surface and knead by hand for 3 minutes more. Oil the mixing bowl and return the dough ball to it, tossing well to coat with oil. Cover the bowl tightly with plastic wrap and allow to rise for 30 minutes to an hour in a warm spot. Divide the dough into two equal pieces, shape each by gently pulling the dough and tucking it underneath the bottom of the ball. Roll the ball on a smooth surface until it is smooth and firm, about 1 minute. Cover with a towel and let rest for 30 minutes more. The dough can be covered with plastic wrap and refrigerated for 1 to 2 days.

Preheat the oven to 500 degrees with a pizza stone inside. Divide the dough into 4 equal pieces. Press out each dough piece on a lightly floured surface, gradually spreading each into a circle 8" across. Sprinkle 2 tablespoons of cheese on half of each circle, then top with broccoli, artichoke, spinach, bell pepper, mushroom and tomato. Sprinkle 2 tablespoons of cheese on top of each, then fold over to create a half circle. Press the edges to seal. Transfer the calzones to the preheated oven and bake for 12 to 14 minutes, until golden brown.

While the calzones are baking, simmer the crushed tomatoes over medium-low heat with the Italian seasoning. Serve the calzones with tomato sauce on the side.

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Skillet Lemon Chicken Penne with Broccoli

This dish came about entirely because I had bought a ton of penne pasta on sale (like 10 cents a box sale) and the fact that I had a drawer full of lemons courtesy of my mom.  C proclaimed it was "too lemony" but I am positive if he hadn't seen me squeezing the lemon juice, it wouldn't have been an issue.  Miss F inhaled hers, though was being picky about the broccoli.  I had made broccoli while we were in Whistler and she now insists that Canadian broccoli is far superior to the broccoli we get here.  I adapted this recipe from Mel's Kitchen Café.

Skillet Lemon Chicken Penne with Broccoli

1 tablespoon vegetable oil
1 pound chicken breasts, cubed
4 cloves garlic, finely minced or pressed
½ teaspoon dried basil
3 ½ cups water
2 ½ cups chicken broth
1/3 cup freshly squeezed lemon juice
16 ounces penne pasta
3 cups chopped fresh broccoli florets
1 cup milk
2 tablespoons cornstarch
½ cup freshly grated Parmesan cheese

Heat the oil in a large skillet with a lid over medium heat, add the chicken and sauté until the chicken is browned and cooked through. Remove the chicken to a plate and set aside. Add the garlic and basil to the skillet and sauté for 30 seconds, until fragrant. Add the water, broth and lemon juice to the skillet. Bring the mixture to a simmer and add the penne, stir to combine. Cook for 10 to 12 minutes, until the pasta is tender. Add the broccoli and cover, cook for 2 minutes more. Whisk together the milk and cornstarch, stir into the skillet along with the Parmesan and reserved chicken. Simmer, uncovered, 2 minutes more. Season to taste with salt and pepper, serve.

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Beef with Broccoli

Beef with Broccoli

1 pound flank steak
1 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon baking soda
2 tablespoons water

¼ cup chicken broth
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
½ teaspoon sugar
2 tablespoons vegetable oil
2 garlic cloves, smashed
2 slices fresh ginger
2 cups small broccoli florets
½ small yellow onion, cut into 1-inch dice

Slice the steak across the grain into ¼” thick strips. In a bowl, stir together the cornstarch, salt, sugar, baking soda and water. Add the sliced steak and toss well to coat. Let stand at room temperature for 30 minutes.

In a one cup measure, whisk together the broth, oyster sauce, dark and light soy sauce, rice wine vinegar, cornstarch and sugar. Set aside.

Heat the oil in a large skillet or wok over high heat. When the oil comes to temperature, add the garlic and ginger, sauté for 30 seconds. Add the steak and sauté for two minutes more. Add the broccoli and onion and stir fry for 3 to 5 minutes more. Lower the heat to medium-low, pour the sauce over the beef and broccoli, stir well to coat. Let simmer for 3 to 5 minutes, until the sauce has thickened. Serve over rice.

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Ultimate Sriracha Chicken Stir Fry

I love making stir fry, it is a great way to use whatever vegetables I have on hand and it comes together super quickly. My two favorite recipes are Sriracha Chicken and Sesame Chicken.  I decided to merge the two together to create what is my most favorite stir fry ever.  I love using chicken thighs in stir fry, they are much better suited to cooking up quickly without drying out.  Does anyone else remember when McNuggets had both dark and white chicken?  I loved the dark meat McNuggets so much, it was such a shame when they went to 100% breast meat.  Boo.

Ultimate Sriracha Chicken Stir Fry

½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon Sriracha
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced ginger
1 pound boneless skinless chicken thighs, cut into bite sized pieces
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
5 mushrooms, quartered

In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce, Sriracha and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger, sauté for 20 seconds. Add the chicken, bell pepper, broccoli and mushrooms. Saute four five minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Serve over rice or noodles.

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Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Broccoli

If you decide to use the dehydrated sun-dried tomatoes instead of those packed in oil (they are much cheaper,) may I officially advise you not to even try to chop them until you have re-hydrated them. My half gone fingernail should serve as a warning to you all. Enough about my kitchen clumsiness and on to this amazing dish. I was inspired by this recipe from Julia's Album, but I basically changed the entire dish.  Everyone loved it, though C picked out the tomatoes.  Tomatoes that I suffered for, but I was happy to have his extra.  I love the use of mozzarella in this cream sauce, it makes it so incredibly rich.

Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Broccoli

1 tablespoon olive oil
1 pound skinless boneless chicken breasts, cut into bite sized pieces
1 head broccoli, chopped
½ teaspoon paprika
3 garlic cloves, minced
½ cup sun-dried tomatoes, chopped
1 ½ cups half and half
1 cup mozzarella cheese, shredded
¼ cup grated parmesan
½ cup reserved cooked pasta water
1 tablespoon basil
¼ teaspoon crushed red pepper flakes
16 ounces penne pasta, prepared per package instructions

In a large skillet, heat oil over medium heat. Add the chicken, broccoli and paprika, saute for 5 minutes, until chicken is cooked through. Remove the chicken and vegetables from the pan. Add the garlic and sun dried tomatoes, saute for 30 seconds. Add the half-and-half, mozzarella and parmesan to the pan, bring to a simmer, reduce the heat to low and simmer for 3 minutes, salt and pepper to taste. Thin with pasta water if necessary. Stir in the chicken, tomatoes, broccoli, basil, red pepper and pasta. Serve.

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Sriracha Soy Chicken and Vegetable Vermicelli

I much prefer stir fries with noodles instead of rice. As a kid, I hated rice. I am not quite sure when I came around to it, probably around the same time I started eating sushi (in my 20s.) I would always prepare a plate of ramen noodles instead of rice whenever I ate any sort of stir fry dish. Nowadays, I use rice noodles instead of ramen, which I love even more. I was really wary of the ketchup in the recipe I pinned from STL Cooks. But there was no need to be scared, it was amazing. I didn't even hear any complaints from C about the use of fish sauce, which is quite a win. Feel free to add whatever vegetables you have on hand.

Sriracha Soy Chicken and Vegetable Vermicelli

1 package (10.5-12 ounces) rice noodle vermicelli
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1 red bell pepper, cut into strips
1 head broccoli, cut into bite sized pieces
2 carrots, peeled and diced
3 tablespoons soy sauce
2 to 3 teaspoons Sriracha
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon grated ginger
1 ½ teaspoons fish sauce
2 teaspoons sesame seeds

Prepare the vermicelli per package directions. Heat the canola oil in a wok or cast iron skillet and add the chicken strips, bell pepper, broccoli and carrots; saute until the chicken is cooked through, 3 to 5 minutes.

Whisk together to soy sauce, Sriracha, ketchup, sesame oil, ginger, fish sauce and sesame seeds in a large bowl. Toss the noodles in the sauce, stir in the chicken and vegetables.

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Baked Penne with Chicken, Broccoli and Mozzarella

I love any sort of baked pasta dish. They are great to prepare in advance, but they usually dirty a bunch of dishes, pots and pans in the process. This recipe cooks the broccoli along with the pasta, which means one less pot to clean up. Miss F was a huge fan of this meal, even the broccoli, aka trees.  This makes a huge pan of pasta and it reheated well as leftovers, which is always a bonus in our house.  I adapted this recipe from Mel's Kitchen Café.

Baked Penne with Chicken, Broccoli and Mozzarella

1 pound broccoli, trimmed and cut into bite sized pieces
16 ounces penne pasta
1 tablespoon olive oil
½ onion, minced
3 garlic cloves, minced
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 pound boneless skinless chicken breasts, trimmed and cut into bite sized pieces
3 ounces mozzarella, shredded
1 tomato, seeded and chopped
¼ cup grated Parmesan cheese

Preheat the oven to 400 degrees. Lightly grease a 9X13-inch glass baking dish and set aside. Toss together the bread crumbs and melted butter in a small dish, set aside.

Bring large pot of salted water to a boil. Add the broccoli and cook for 1 to 2 minutes. Pull out the broccoli florets and set aside in a large bowl. Cook the penne pasta per package instructions, drain and add the penne to the bowl with the broccoli.

Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and thyme, cooking one minute more. Add the flour and cook until golden, about one minute more. Whisk in the broth, cream, salt and pepper. Add the chicken and cook for 6 to 8 minutes more. Stir in the mozzarella cheese. Pour the sauce with the chicken and the tomatoes into the bowl with the pasta, toss well to evenly coat and pour into the prepared baking dish. Top with the parmesan and bake for 15 to 20 minutes, until just beginning to brown. Serve.

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Ginger Chicken

I usually make a stir fry on Friday night with whatever vegetables I have leftover from the week. It is a great way to clear out the fridge and money saving as well. This recipe can be easily adapted to use up whatever leftover veggies you have on hand, I have even added tomatoes to stir fry with great success (though not in C's eyes!) I adapted this recipe from Tide and Thyme's recipe for Ginger Pork. Miss F wanted chicken, so I made the change for her. The sauce is incredibly easy to make and tasted just perfect. Miss F ate all her veggies except for the mushrooms. I was a huge mushroom fan as a kid, but I understand that many folks just don't like them.  I am still getting used to cooking rice at 8000 feet.  White rice takes over 20 minutes, so I haven't even bothered with brown rice up here...it would probably take hours!

Ginger Chicken

2 tablespoons soy sauce
4 teaspoons vegetable oil, divided
2 cloves garlic, minced
2-inch piece of ginger, peeled and finely grated
2 boneless skinless chicken breasts, cut into bite sized pieces
½ cup mushrooms, quartered
½ red bell pepper, chopped
½ onion, chopped
1 cup broccoli florets
½ cup chopped green beans

Sauce:
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons sherry

Combine soy sauce, 2 teaspoons vegetable oil, garlic, and grated ginger in a Ziploc bag. Add chicken to the bag and toss to coat. Let marinade 30 minutes at room temperature.

Whisk together the broth, corn starch, soy sauce, oyster sauce and sherry in a two cup measure. Set aside.

Heat two teaspoons of vegetable oil in a wok or large skillet over high heat. Add the chicken and marinade to the pan, stir fry for 2 to 3 minutes. Add the mushrooms, bell pepper and onion, stir fry for a minute more. Add the broccoli and green beans, stir fry for two minutes more. Add the sauce, stirring until thickened, about 3 minutes. Serve over rice.

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Szechaun Chicken with Noodles

As soon as I saw Szechaun Chicken with Noodles on Prevention RD, I knew I had to make it. It is such a simple, quick and easy dish to prepare.   I also knew I wanted to make a few changes.  I never like traditional pasta in Asian dishes, the texture doesn't work for me.  Unfortunately the Asian section of the grocery store in Aspen leaves a lot to be desired.  I was able to find rice noodles, but there was only one kind.  I am used to the countless varieties at Ranch 99.   Miss F wasn't a huge fan, she said she only liked the chicken.  She likes broccoli whole, but I think the slaw confused her a bit.  I really enjoyed this dish, I will make it again at home with my preferred noodles and with shrimp.

Szechaun Chicken with Noodles

8 ounces rice noodles
2 chicken breasts, sliced into thin strips
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
10 ounces broccoli slaw
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Sriracha
2 teaspoons sugar

Prepare noodles per package instructions, drain and set aside. Toss the chicken with the cornstarch in a large Ziploc bag. Heat the oil in a large wok or skillet over medium-high heat. Once hot, add the chicken and sauté 3 minutes. Add the broccoli slaw and sauté 3 minutes more. Add garlic and sauté until fragrant, about 30 seconds. Add the drained noodles to the skillet. Add the sugar, soy sauce, and vinegar to the wok and stir fry for 1-2 minutes to heat through. Serve hot.

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Confetti Chicken Pasta

I saw this recipe on Pinterest from Bake Cakery and I knew it would be a huge hit in our house. After strawberry picking, we hit up the Froberg Farms market so Miss F could pick out all sorts of fruits and vegetables.  I knew this pasta would be the perfect use for the huge variety of veggies we bought.  C only ate half of his, not because he didn't enjoy it, but because he had a "snack" of 14 cookies with milk earlier in the afternoon.  Miss F tried everything, but she apparently likes red bell pepper more than "sour" yellow bell pepper.  So strange.

Confetti Chicken Pasta

16 ounces penne pasta
2 boneless skinless chicken breasts, cut in 1″ cubes
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoon olive oil, divided
½ cup onion, diced
1 yellow bell pepper, chopped
1 cup broccoli florets
2 cloves garlic, minced
1 cup cherry tomatoes, quartered

Prepare the pasta per package directions, drain and set aside. Sprinkle the chicken breast with salt and pepper. Heat 1 tablespoon oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sautéing the onions, bell pepper and broccoli for 4 minutes. Add in the garlic and tomatoes and sauté another minute. Remove the vegetables to the bowl with the chicken. Add the pasta and pour the spicy cream sauce over top, toss to coat. Serve.

Spicy Cream Sauce
2 tablespoons butter
2 tablespoons flour
2 cups half & half
¼ teaspoon of red pepper flakes
1 cup Parmesan

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Whisk in the flour and cook for a minutes. Slowly add in the half and half while whisking to prevent any clumps from forming. Sprinkle in the red pepper flakes, bring to a boil to thicken the sauce. When your sauce begins to thicken and bubble, turn off the heat and stir in the parmesan.

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Creamy Lemon Chicken Pasta

C: "Why does this taste lemony? It's too lemony." Me: "Because it is lemon chicken pasta." C: "But why did you add lemon?" Sigh...at least Miss F liked it. And it even got her to eat all her bell peppers. I am loving that she is starting to try more and more vegetables without struggle. I loved this dish and I knew I would since I created the recipe. My mom brought over more lemons from her tree, they are so huge that one lemon provided 1/4 cup of juice. I still have about 8 more to use, but I guess I won't be using them in any more pastas. Or maybe I will...because he likes this and this just fine.

Creamy Lemon Chicken Pasta

12 ounces pasta
1 tablespoon olive oil
2 boneless skinless chicken breasts cut into bite size pieces
1 cup chopped broccoli
1 red bell pepper, chopped
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons corn starch
1 cup heavy cream
¼ cup fresh lemon juice
½ teaspoon salt
¼ teaspoon pepper

Bring a large pot of salted water to a boil. Add the pasta to the boiling water. Cook per package instructions.

In a large sauté pan, heat the oil over medium high heat. Add the chicken, broccoli, bell pepper and onion to the pan and sauté until the chicken is cooked through, about 5 minutes. Add the garlic and sauté for 30 seconds more. Remove the chicken, broccoli, bell pepper and onion to a plate. In a 2 cup measure, whisk together the chicken broth and corn starch. Pour the chicken broth into the pan, add the cream and lemon juice. Bring to a boil, stirring constantly. Cook for 3 minutes and stir in the salt and pepper. Return the chicken, broccoli, bell pepper and onion to the pan. Add the drained pasta to the pan and toss to coat. Serve.

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Chili Garlic Chicken and Noodles

This started out as a traditional stir fry over rice, but when I opened up the pantry I realized I had a ton of rice noodles that were calling my name, so Chili Garlic Chicken Stir Fry morphed into Chili Garlic Chicken and Noodles. As a kid, I hated rice, so I always ate my stir fry over ramen noodles, I still prefer noodles to rice, even though I have learned to enjoy rice. Miss F was a huge fan of the noodles, chicken and carrots, this girl likes the spice. I used the Huy Fong brand of chili garlic sauce, but any chili garlic sauce will work. I may have snuck some of the leftovers cold from the fridge, which was equally delicious!

Chili Garlic Chicken and Noodles

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
2 teaspoons chili garlic sauce

½ cup chicken broth
1 tablespoon cornstarch
1 tablespoon chili garlic sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce

12 ounces rice noodles

½ cup sliced bell pepper
½ cup chopped broccoli
½ zucchini, halved and sliced
4 asparagus, chopped
3 carrots, peeled and sliced
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
1 tablespoon chopped garlic

Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix broth, cornstarch, chili garlic, soy sauce and oyster sauce in a small bowl. Soak the rice noodles in hot water for 10 minutes.

In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes. Add the drained noodles and stir fry for 1 to 2 minutes. Pour in the prepared sauce. Stir until thickened. Return vegetables to the wok. Serve.

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Spicy Korean Chicken

Whenever I go to Pei Wei, I always order one of two things. Shrimp Pad Thai with no egg, no peanuts and extra sauce or Spicy Korean Chicken with brown rice and extra vegetables. I am well aware there is very little actual Thai influence or Korean influence in either dish, but I love them both anyhow.  I found the recipe for the sauce on Yahoo Answers.  I made some changes to better suit what I thought how the sauce is made.  The sauce wasn't a perfect match, but I loved this stir fry anyhow.  The vinegar provides a tangy kick, which I loved.  C cleaned his plate and Miss F liked the chicken, broccoli, carrots and the peas from inside the snow peas.

Spicy Korean Chicken

¼ cup soy sauce
½ cup water
2 tablespoons rice vinegar
1 tablespoon Sriracha
1 tablespoon corn starch
2 tablespoons vegetable oil, divided
1 small head broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
2 carrots, peeled and sliced
1 cup sliced mushrooms
1 hand full of snow peas
½ onion, cut into bite sized pieces
1 teaspoon grated ginger
1 garlic clove, minced
2 boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoon toasted Sesame seeds

In a small bowl, whisk together soy sauce, water, vinegar, Sriracha and corn starch. Set aside. Heat one tablespoon of the oil over medium high in a wok or large skillet. Stir fry the broccoli, bell peppers, carrots, mushrooms, snow peas and onions for 2 to 3 minutes, until crisp tender. Remove the vegetables from the wok. Add the remaining oil and heat. Add the ginger and garlic, then add the chicken. Stir fry until cooked through, about 3 to 5 minutes. Pour the soy sauce mixture into the wok and stir until thickened. Return the vegetables to the pan, toss to coat in the sauce. Sprinkle the Sesame seeds over top and serve over rice.

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Orange Chicken Stir Fry

This stir fry isn't anything like the tradition orange chicken Chinese take-out.  There isn't an overwhelming orange flavor, just a subtle sweet note of citrus.  C was just happy there was no fish sauce or oyster sauce involved, so it was a winner in his book.  Miss F was even a fan, especially of the chicken.  I may have snuck a little extra Sriracha on hers in order to entice her to eat the vegetables.  By the time this post publishes, we will be heading home from our trip to Bali and Singapore.  I can only imagine what kind of foods we will get to taste.  I hope I can convince C to take a cooking class!

Orange Chicken Stir Fry

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon orange juice
1 tablespoon water
1 teaspoon Sriracha

Sauce:
1 tablespoon cornstarch
6 tablespoons water
1 tablespoon soy sauce
3 tablespoons orange juice

½ cup broccoli florets
2 carrots, peeled and sliced
½ cup mushrooms, sliced
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
1 tablespoon chopped garlic

Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix cornstarch, water, soy sauce and orange juice in a small bowl.

In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.

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Warm Asian Noodle Salad

I love any type of Asian noodles, cold or hot, spicy or sweet, full of meat or packed with veggies. I love it all. This recipe is from Gourmet Day to Day.  I made a lot of changes to suit what I had on hand.  Whatever leftover vegetables are in your refrigerator would work great in this dish.  I happened to have broccoli slaw, carrots and a bell pepper, so I went with that.  Next time I will increase the Sriracha by even more.  I doused my bowl pretty liberally while I was eating it and it still wasn't spicy enough.  Miss F loved the shrimp and the noodles, but wasn't as sold on the vegetables.  Shocker!  I much prefer using rice stick or other Asian noodle rather than using a traditional pasta.  I need to try rice noodles in Peanut Chicken Pasta and see how that works.

Warm Asian Noodle Salad

¼ cup peanut butter
¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon dark sesame oil
2 teaspoons Sriracha
½ teaspoon ground ginger

½ pound rice sticks
1 tablespoon oil
2 garlic cloves, minced
½ pound of shrimp
½ cup shredded carrot
½ cup shredded broccoli
1 red bell pepper, cut into thin strips

To prepare sauce, combine first 8 ingredients (peanut butter through Sriracha) in a small bowl; whisk well to combine. Soak the rice sticks in hot water for 5 minutes. In a large sauté pan, heat the oil over medium high heat. Add the garlic and sauté for 30 seconds. Add the shrimp, carrots, broccoli and bell pepper. Sauté until shrimp are cooked through and vegetables are crisp tender, about 5 minutes. Add the noodles to the pan, pour the sauce over top and toss well to combine. Add ¼ to ½ cup of the soaking water to the pan to thin the sauce to taste.

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