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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Instant Pot Risotto

I adore risotto, but I don't adore the stir stir stir it requires.   Enter the Instant Pot.  Same creamy risotto deliciousness with nearly no effort at all.  A quick saute of the rice and you are pretty much done.  My friend Brandi recommended this recipe to me and I can't wait to try other additions to it.  I mainly want to try mushroom risotto, but I will have to try that on a night I am home alone, since the rest of the family would reject it completely.

Instant Pot Risotto

1 tablespoon olive oil
1 onion, chopped
2 cups Arborio Rice
1 tablespoon white wine
4 cups chicken broth
¼ cup grated parmesan cheese

Turn the Instant Pot to the saute function. Add the oil to the pan. Add the onion and saute until it becomes translucent, about 5 minutes. Add the rice and saute until it becomes translucent. Add the wine to deglaze the pan and stir until it evaporates. Add the broth; close the top of the Instant Pot. Set to high pressure and cook for 6 minutes. Release the pressure and remove the inner pot carefully. Stir the parmesan cheese into the rice and serve.

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Homestyle Chicken and Noodles

We had our full three day winter here in Houston, temperatures are now back in the 80s, though we may get another "cold" front this week.  And this is the perfect meal for a cold front, even if it really isn't that cold (high is still in the 60s.)  The whole family approved of the meal and I was shocked how quickly it came together, it tasted like it was simmering for hours.  Thanks to Elly Says Opa for the amazing recipe!

Homestyle Chicken and Noodles

6 bone-in chicken thighs, skin removed
1 onion, chopped
1 pound carrots, peeled and sliced
2 bay leaves
1 teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon pepper
3 cups chicken broth
12 ounces frozen egg noodles
1 cup frozen peas
1 cup milk
2 tablespoons flour

In a Dutch oven, add the chicken, onion, carrots, bay leaves, thyme, salt and pepper. Pour the broth over top. Bring to a boil over medium-high heat, reduce to a simmer. Cover and simmer for 30 minutes. Remove the chicken, shred the meat and discard the bones. Return the broth to a boil over medium-high heat. Add the egg noodles and cook for 15 minutes. Add the peas and cook 5 minutes more. Whisk together the milk and flour. Pour the milk mixture into the pot, stirring constantly. Simmer for 3 minutes until the mixture has thickened. Return the chicken to the pot and simmer until warmed through. Serve.

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