I made this chicken stir fry the other night and my husband said it was the best stir fry I’ve ever made – and I’ve made a lot of stir fry! We had a big basket of sugar snap peas from our garden that needed to be used up so this was the perfect dinner and a great way to use fresh veggies!
Chicken & Snap Pea Stir Fry
1 lb. boneless skinless chicken breast
1/2 onion, sliced
1 bell pepper, sliced
2 cups snap peas
Stir fry sauce, recipe listed below
Drizzle olive oil in large pan. Cut chicken breast into bite-sized pieces and cook chicken until nearly cooked through. Remove chicken from pan and pour about 1/4 cup of stir fry sauce over the top of chicken. Set aside.
Cook onion, peppers and snap peas (or whatever other vegetables you have on hand) until tender, adding another 1/4 cup of stir fry sauce while cooking. Add the cooked chicken to the pan with the cooked vegetables, and add the remainder of the stir fry sauce. Stir well and heat through, making sure that the chicken is completely cooked. Serve over rice.
Soy Sesame Stir Fry Sauce
1/2 cup water
1/2 cup soy sauce, low sodium
4 tsp. rice wine vinegar
4 tsp. toasted sesame oil
2 tsp. hot red pepper flakes
2 tsp. sugar
Combine all ingredients and mix well.
When we moved onto our property 15 years ago we had 4 acres of lime trees. What do you even do with that many limes? We have since removed most of them, but we still have an abundance of limes readily available to us. We use limes almost everyday: limeade, margaritas, squeezed into beer and smoothies, juiced for marinade, the list goes on and on.
Well, the other day our neighbor mentioned that she was going to make lime squares. What?!? What an amazing idea- why didn’t I think of that? I love my lemon square recipe, so I just replaced the lemon juice and zest with the lime juice and zest and voila! Lime squares. The crust is so rich and buttery and the perfect compliment to the tangy lime filling.
Ingredients for crust:
1 3/4 cup flour
1 cup butter
1/2 cup powdered sugar
1/2 t salt
Ingredients for filling:
2 cups sugar
4 T flour
6 T fresh lime juice
Zest from 2 limes, about 1 T
4 eggs, beaten
To make crust, mix 4 ingredients together and press into a greased 8 x 8″ pan. Bake for 25 minutes at 350* or until golden brown. If you like your crust thinner, you can use a larger pan but adjust the cook time.
To make the lime filling, mix the 5 ingredients together and pour over the hot crust. Bake for about 30 minutes more. If you notice the top getting too brown, cover with aluminum foil and continue baking until set. Cool and cut into squares. I like to sprinkle with a bit of powdered sugar just before serving.
Happy Valentine’s Day everybody! What are your plans for today? Not that I normally do anything super traditional, but this Valentine’s a bit different even for me- I’m leaving for winter camp today! It should be super fun and I’m looking forward to it.
Because of the abnormally nice weather we’ve been having around here (it was a balmy 75* yesterday), we won’t get any snow this weekend 😦 It should still be a blast though- more like spring camp I think! 🙂
Whatever your plans are for today, hope that you have a fun time celebrating with your loved ones!
Marketplace Embroidered Top
Isn’t this cute?
With a Twist Teacup
I have a thing for mugs. I love the unique shapes, colors and sizes…so basically everything. And Anthropologie has the most amazing mugs. Well, honestly, Anthropologie has the most amazing everything. This particular mug seems a bit small for coffee, but it’s perfect for tea.
Easy Striped Sweater
You can never have enough cozy sweaters!
This is adorable.
Cat-eye sunglasses are super fun- they’re my favorite. These are cute, simple and inexpensive.
Paisley Print Tank
This reminds me a bit of one of my favorite tank tops from Target- I love it so much and actually wish I’d bought in other colors. This particular tank also comes in a really pretty bright blue.
I have a pair of oxfords that I bought at the end of last summer for like $15 and have worn them practically to death. The sole is starting to wear out though, and I’m actually considering having them resoled because I love them so much.
These oxfords from Ruche are really cute too- I like the fact that they are one solid color- it makes them unusual and the detailing on the toe cap is fun.
This soup is super easy and delicious and perfect when feeding a crowd! I found this recipe in a Kraft Foods magazine years ago and modified it a bit. We like to serve ours with cornbread and salad.
1 lb. ground beef
1 onion, chopped
3 cans chili beans, undrained
1 can black beans, drained and rinsed
2 cups frozen corn
1 14 1/2 ounce can diced tomatoes
1 8 ounce can tomato sauce
2 to 3 T taco seasoning
1 cup water
1 cup salsa
Shredded cheese for garnish, if desired
Brown ground beef and drain if necessary. Add chopped onions and cook until translucent. Pour in all the other ingredients, except the cheese and cook for about 30 minutes. That’s it! So simple.
Garnish with shredded cheese, sour cream, cilantro or whatever sounds good to you.
How is it possible that we have never posted apple pie on our blog? Crazy! Well, we made two apple pies for the big, sad, tragic Super Bowl game and also to celebrate Donald’s 50th birthday.
While they tasted delicious, they weren’t so great to look at. Oh well! You win some, you lose some. Much like the Broncos! 😉
We have made our own crust before and it tastes great, but really, most often we use the Pillsbury pre-made pie crusts. I like the name brand better than the generic brand, it is worth the extra $1.00 to buy the name brand in this case. If you make your own crust – good for you. If you buy the pre-made crust, just leave the box out on the counter while preparing the apples and then unroll the first crust and form into your favorite pie plate. Fill with your favorite pie filling- in this case, apples! Once you have filled the bottom crust, place the top crust over the apples and fold or trim the edges while crimping the two crusts together. Cut a few slits in the top and you are good to go!
Our pie plate is pretty deep, so this recipe may be a bit much if you are using a pie plate that isn’t quite as deep.
Apple Pie Filling
8 cups of peeled and sliced apples. We normally use Granny Smith.
1/2 cup white sugar
2 T tapioca pearls
1 heaping tsp. of cinnamon
1/2 tsp. apple pie spice
1 T butter, to dot over the top of apples, before placing top crust
We normally sprinkle a bit of cinnamon sugar over the top of the top crust just to make it look pretty.
Bake at 375* for about 50 minutes.
We cover the edge of the pie plate with an edge protector, to keep the edges from getting too brown. If you don’t have one, cover the edges with aluminum foil.