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What’s for Dinner Wednesday: Quick and Easy Sesame Chicken

17 Sep
This new recipe was definitely a keeper!!

This new recipe was definitely a keeper!!

My kids and I are professional mall food court stalkers. I seriously think we could make an entire meal of circling a food court at lunchtime and tasting the samples being given out. Chinese, Japanese, Indian, Sushi, Subway, Philly Cheese Steaks, you name it, I am pretty sure we’ve sampled it.

Not to mention, that I am seemingly the BEST mom ever for saying “Yes!” when they ask if we can go find samples in the food court. Seriously, if that’s all it takes, I’m golden. You’d think I’d said, “Yes, we’re going to DISNEY!” instead of allowing them to go eat a piece of chicken on a toothpick.

Anyway, I tell you all this because so often when we go food court sample stalking, we come across a Sesame Chicken at one of the Asian restaurants. I absolutely love Sesame Chicken. I’ve often fallen for the sample ploy at the food courts and caved into getting lunch there, all because of the Sesame Chicken.

My friend Paula recently sent me a recipe from E-D Does It for Quick and Easy Sesame Chicken, and it was just that: quick, and easy! Delicious too! If you’re a Sesame Chicken fan like me, then look no further than the E-D Does It recipe! I’ve linked to it just above, and copied it for you below.

Quick & Easy Sesame Chicken
Ingredients

For the chicken
4 medium chicken breasts (diced)
1 egg
2 tbsp corn starch
2 tbsp rapeseed oil (or vegetable oil) *I used canola*
Salt & Pepper (to season)

For the sauce
5 tbsp soy sauce
4 tbsp sesame seeds
3 tbsp cider vinegar
3 tbsp brown sugar
2 tbsp corn starch
2 tbsp water
1 tbsp rapeseed oil
4 cloves of garlic (chopped very finely)
80g of cooked rice per person

Method
1. In a large bowl, beat the egg. Add the corn starch to the egg and beat until well combined. Season well with salt and pepper.
2. Heat the rapeseed oil in the pan until very hot. Add the chicken to the egg mixture, stirring until all of the chicken is well coated. Now add the chicken to the hot oil. Stir occasionally and continue to cook until golden brown and the chicken is cooked through.
3. Meanwhile make the sauce by adding the soy sauce, sesame seeds, vinegar, brown sugar, cornstarch, water and oil together with the garlic.
4. Once the chicken is cooked, turn down the pan slightly and add the sauce mixture. Cook for 1-2 minutes or until the sauce thickens and then remove from the heat.
5. Serve over a bed of rice and garnish with basil leaves.

 

 

What’s for Dinner Wednesday: How to plan ahead

10 Sep
Throw it all in, throw it all in the microwave, throw it all on the table.

With my Pampered Chef deep covered baker, cooking a chicken is so easy. I throw it all in, throw it all in the microwave, and throw it all on the table.

I’ve had a lot of positive feedback about my make ahead meal posts that I’ve written the past couple of weeks for my WFDW posts. I’m glad that they’re inspiring others to make some meals ahead. I wish I could take all the credit for this freezer meal inspiration, but I’m just sharing something I’ve read along the way too. Everyone helps everyone out by sharing what they’ve learned, read or tried, and I’m glad my posts are helpful.

I had a couple of people comment to me that the whole idea of planning ahead is just so overwhelming, they can’t even wrap their heads around it. I know I’ve written before about how we try to menu-plan ahead of time, but it’s been a while, so I thought I’d do a quick recap once again, to coincide with my make ahead meal series.

My husband is paid every two weeks and I am paid at the end of every month, so we try to plan our menus and our grocery shopping trip for our “big shopping,” as we call it, two weeks at at time. We try to go as soon as we can once he’s been paid, and most of the time we try to create a menu first which spans the two weeks.

Besides thinking about what we all like to eat and don’t like to eat, when planning our menu, we also look at our calendars and map out which nights one of us may have to work, or nights that are tight because the kids need to be somewhere early or right after dinner, or whatever the case may be. We cross off any nights we’re not eating at home, which doesn’t happen often, but on occasion there are some, and we try to plan fast meals for busy nights, big meals with leftovers that can be used for another dinner or lunches, on not-so-busy nights, and we try to stick with the menu plan as much as possible.

You’ll notice that in the paragraph above, I use the word “try” a lot. It’s because you still have to be flexible. Schedules change, so menus sometimes change too. Sometimes we don’t get to do the big shopping and we’re stuck planning on the fly, by the day and picking up what we can, when we can. Sometimes we don’t get to do a menu ahead but we have time to do a quick big shopping and we grab staples we always use in our menus and plan our menu around what we’ve bought.

Either way, my point is that no matter how you do it, planning ahead is worthwhile for organizational purposes, and for staying on budget as well. The less times I enter a store, the less extra items that I just “have to have” that week!

I thought I’d leave you here with the list we came up with for our two weeks of meals, and a few tidbits about how they’ll serve us well on that particular night. I’ve also linked to the recipes on my blog from past posts if I had them.

Sunday: Chicken dinner (we had most of the day to do a big Sunday dinner, it’s one we all love, and it made enough for leftovers for lunches. Two people had chicken sandwiches the next day stuffed with cranberry sauce and stuffing, and one had chicken salad the day after that.)

Monday: Quesadillas (everyone likes at least one variety or another of these and they are great for lunches the next day.)

Tuesday: London Broil (marinated ahead and frozen for a busy day.)

Wednesday: Pasta and meatballs (very busy day, one parent working at night, kids all over at night, and makes enough for leftovers for lunches or dinner.)

Thursday: Pulled pork in the crock pot (same sort of night as Wednesday, everyone likes this, we can eat and run, and have leftovers for lunches or another dinner.)

Friday: Homemade pizza and salad (a favorite meal, three different varieties of pizza for a busy night, and usually we have enough left to freeze some for the future or to use for lunches.)

Saturday: California Chicken with cheddar cheese and avocados (this is a one time only meal. No leftovers. Anyone can make their chicken any way they’d like.)

Sunday: (Eating out with a gift card to celebrate a special event.)

Monday: Chicken Marsala (a family favorite, served with noodles on the side for the one person who doesn’t like chicken. Makes enough for leftovers.)

Tuesday: Nicoise (a favorite French dish, a quick meal to pull together, provides some leftovers for lunch.)

Wednesday: Soup and sandwiches (a crazy night, soup will be made ahead of time using the carcass from the previous week’s chicken dinner, and reheated.)

Thursday: Pasta and Meatballs again! (another crazy night.)

Friday: Payday! Chinese takeout!!

What’s for Dinner Wednesday: More Make Ahead Meals

3 Sep
I'm on a roll, what's the next batch of dinners I can cook ahead?

I’m on a roll, what’s the next batch of dinners I can cook ahead?

Ever since I did all my meal prep prior to the start of school last week, I have been looking at every meal with new eyes. Every time I cook something or eat something, I think to myself, “Could I prep this ahead?”  If I determine I can’t prep it ahead, I try to think of whether or not I could even just prep a part of it ahead.

I’ve come up with some good ideas though. We recently had Tortellini, Shrimp and Tomato Soup for dinner, and I realized that I could easily make up some batches of the soup without the tortellini and shrimp in it, freeze it and reheat it, adding the cooked tortellini and cooked shrimp in at the end. Also, having the soup prepared ahead makes a great option for my own lunches, even if I don’t add in the pasta and shrimp. It’s good just as a tomato soup, and in fact that’s how one of my kids eats it; I separate out a small batch for her to eat plain.

That led me to wonder, how many other soups could I make ahead and freeze? And what else is good to make ahead?

We just marinated a London Broil for a future meal, using this marinade. It’s good on steak and on pork. Pork tenderloins and London Broils are super easy to marinate ahead and freeze.

Pasta of all kinds, as well as sauce and meatballs, also very easy to make ahead and freeze.

I’d like to hear from you! What do you think would be a great make ahead dinner to make and freeze for future meals? Do you have any super successful meals you’ve frozen in the past? Anything you would NOT recommend freezing? I once saw a movie where the main character froze absolutely everything, from milk and cheese to lettuce. That’s not me.

Not yet anyway. :)

Leave me a comment below if you have some great make ahead meals! In the meantime, check out the recipes I have linked here and enjoy!

 

What’s for Dinner Wednesday: A freezer full of food

27 Aug
Cooking for someone else this summer got me thinking about the school year dinner menu.

Cooking for someone else this summer got me thinking about the school year dinner menu.

At the beginning of last month, I helped out a young woman at our church who had recently had some surgery that left her on “light duty” for 4-6 weeks. She’s got a new baby and several other children, one of whom is a toddler himself.

You can laugh. A mom…on light duty. I know what you’re thinking.

Impossible right?

That’s what I thought too, so I sent her a message to see if I could help her out at all by making a few meals that she could just reheat. She said absolutely.

I had asked her because the next day I had some time to myself, just a few hours in the afternoon where I could run to the store and pick some things up and prep her a few meals. It wouldn’t take much time and at the moment, I was able-bodied with older kids who’d be away for part of the day, so I was able to help out.

That afternoon, I picked up my supplies and spent some time in my kitchen, cooking up ground turkey for Shepherd’s Pie, boiling pasta for a pasta bake and cooking some chicken for chicken noodle soup. As I stood there at the stove, stirring my various meats and pasta, I got to thinking, “I really need to do this for us before school starts, put some meals into the freezer early on.”

So often throughout my parenting life, I’ve had these moments of “Why didn’t I think of that sooner??” and this was one of those types of moments. Now clearly, I know how to cook ahead, I know how to freeze meals, but oftentimes I don’t do it soon enough. Like in the summer. I’m so carefree in the summer as compared to the school year, that the last thing I’m thinking about is dinner for the first month of school.

This had me thinking though. I was going to try to do better. Each year I find that I’m just a little more organized than the last year. Each year, I get better. As a friend joked with me recently, by the time my oldest goes to college, I’ll be all set, totally prepared and organized.

Oftentimes, I find myself making breakfast and dinner at the same time. Here I've got muffins for breakfast, and cooked chicken to freeze ahead for a future lunchbox salad or a dinner.

Oftentimes, I find myself making breakfast and dinner at the same time. Here I’ve got muffins for breakfast, and cooked chicken to freeze ahead for a future lunchbox salad or a dinner.

A few weeks later, I sat with one of my daughters who loves to menu-plan and we made two lists: the first list was a list of make ahead meals we wanted to make and the second list was a shopping list of all the things I’d need to pick up in order to make anything ahead; things that would be above and beyond my normal two weeks of meals shopping list.

On our list for the grocery store included things like multiple pounds of ground turkey, multiple bags of chicken tenderloins, multiple boxes of pasta and a jar of sauce (in this case I was not using our homemade sauce).

As the summer progressed I kept these things in mind, and as I planned out my meals, I tried to think of things I could make double of, eating one that night and freezing one for another night. One night that wasn’t too hot to bake, I cooked up enough ingredients for two chicken pot pies. I used the recipe linked here and used chicken instead of turkey. I also only use a top crust on my pies, so one box of two refrigerated crusts will equal two pot pie meals. One Sunday, my husband made a double batch of American Chopped Suey and we ate a batch and froze a batch. Now we had two frozen meals.

We were on a roll.

The weekend before school began, we did a shopping and picked up a family pack of ground turkey which contained three pounds. I split it into one pound and two pounds and cooked them up in two separate skillets, shown above at the left, where I was also hard-boiling eggs for the fridge for the first week of school breakfasts and lunches.

Into my one pound of ground turkey, I added a packet of Taco Seasoning. I had a packet on hand, but you can also make your own, which I’ve done in the past. I split that pound of taco meat into two half pounds and froze them. I now had enough taco meat for a taco meal and lunches of taco salads, or two taco meals or two sets of lunches with taco salads. Either way, I was set for a little bit with taco meat. All I needed to do now was thaw it and use it.

Into my second skillet containing two pounds of ground turkey, I put two cans of creamed corn for a Shepherd’s Pie. We found that we need two pounds for one pie, given the size of our family. It also provides us leftovers for another time.

I put those into the freezer with the taco meat.

The night before school, I made Chocolate Chip Muffins for the first day of school breakfast. After they baked, since the oven was already on, I cooked up an entire two-pound bag of chicken tenderloins. These I froze for future dinners, salads, lunches ( chicken caesar salad is a popular choice). I was making real progress.

I think this excited me the most of all: two loaves of bread made into sandwiches of the kids' choosing, and frozen for lunches.

I think this excited me the most of all: two loaves of bread made into sandwiches of the kids’ choosing, and frozen for lunches.

And finally, the thing I’m probably most proud of that I’d been wanting to do: my make ahead sandwiches for the freezer. I can’t take any credit for this idea. A friend who I get a lot of great ideas from in my menu-planning had the idea herself. Her thought was that if Smuckers “Uncrustables” could work for lunches, couldn’t we use our Pampered Chef Press and Seal tool to make our own and freeze them? I tried it a couple of times last year and it worked out fine, but I really wanted to make up a whole big load of sandwiches. I had two loaves of bread waiting for me.

The night before school, I got my supplies together: creamy peanut butter, crunchy peanut butter, strawberry jelly, grape jelly, Nutella and Trader Joe’s Crunchy Cookie Butter. I got a cutting board and a whole bunch of knives (no cross contamination!) and got to work. It took about one minute before my two kids who were nearby saw what I was doing and wanted to take over the project for me.

Excellent!

Many hands make for light work! We got a lot done in half as much time.

Many hands make for light work! We got a lot done in half as much time.

I got a second cutting board and they both got to work.

In under an hour they’d done both loaves of bread, creating and sealing any kind of sandwich they personally liked or knew someone else liked, and I bagged them and labeled them. Done. I put three in the fridge for the next morning and gathered the rest.

I was so excited. I went downstairs to my freezer and cleared a spot on the door for them. I looked into my freezer, so proud. We were ready to star off the school year right: a bit more organized and prepared than before.

I can’t promise that I can maintain this through the busiest parts of the year, but I feel like if I prep it during the slower parts of the year, then I can be ready when those crazy times hit, which for us is just prior to the holidays and during the last two months of the school year. We’ll see how it goes. For now though, we are better off than we were! My general philosophy is “anything I do is better than doing nothing at all” and I do believe that. One step ahead is better than being three steps back.

I hope everyone has a great fall, and a great school year!

 

 

 

Monday Musings: Back to our regularly scheduled programming

25 Aug
Nothing makes me more reflective of our blessings than being able to take in such beauty on a regular basis, especially in the summer.

Nothing makes me more reflective of our blessings than being able to take in such beauty on a regular basis, especially in the summer.

It’s a Monday and here’s a Monday Musings post. We must be back to our regularly scheduled programming.

School starts up again tomorrow.

Summer as we know it and love it, is all over.

The girls and even their dad, are all excited and a bit nervous to begin the new year and I am excited for them. A new school year is an exciting thing. My job has started to pick up as well, and that makes me excited also. As I dressed for my own first day back last Friday, I couldn’t help but have that first-day-of-school feeling and tinge of excitement.

The air has already begun to get a bit cooler at night and it’s getting darker just a bit earlier; all signs of the inevitable end to summer.

Although I tend to be pretty bummed out about the summertime ending, melancholy at times, this time of year also reminds me so much of how blessed we are and how thankful I am for all that we have.

Summer is relaxing and stress-free for the most part and allows us to truly enjoy our family time together.

Summer is relaxing and stress-free for the most part and allows us to truly enjoy our family time together.

Coincidentally, I’ve been chosen to participate in one of those social media challenges which is going around Facebook this week, the “Gratefulness Challenge.” Five days, five things a day that you’re grateful for. It’s allowed me to take some time to think of all the things I truly am grateful for in my life, and it’s made me a little less melancholy as we start the new school year, embarking the months in which I count down to summer, from now through next June.

Each summer as we enjoy our time together, I try to constantly remind the kids how lucky we are. We have flexible summertime work schedules, so we are able to spend a great deal of time together, almost making up for the stress of the school year months when our schedules are maxed out with our school year responsibilities. We have chosen to live in what I consider to be one of the most beautiful places in the country where we can enjoy beautiful scenery that people travel many miles to enjoy for a short time, any time we want. We are so incredibly lucky and I am grateful for the choices we’ve made all along the way, which have allowed us to have this time together.

When used correctly, "selfies" are a great opportunity to create memories with your friends and family. Never before have I gotten to be in so many photos with my kids.

When used correctly, “selfies” are a great opportunity to create memories with your friends and family. Never before have I gotten to be in so many photos with my kids. I treasure each and every “selfie” that I have with them.

In August, I always choose to celebrate my actual birthday with a dinner on the beach with the kids and my husband. It’s by far one of the most special parts of my summer each year and it means a lot to me. Because my birthday is in the middle of August, I am always reminded that summer is winding down and I am always grateful for that one last dinner on the beach, that one last opportunity to snap photos of my kids playing together, running through the sand, feet in the water, as the sun goes down over the ocean.  I love hearing the wind taking their laughter away from me, and hearing them come back to me, breathless as they laugh over whatever it is they’re doing; taking “selfies” together (I love the “selfie” trend for this reason) or climbing up on the empty lifeguard chairs, or just general fooling around. It’s a fun night for sure, but it’s my own personal reminder each year of just how lucky we are.

And so, as we begin our new school year and as I reflect upon our closing of another summer, another chapter in our family’s book, I am reminded of just how lucky I am, how lucky we are as a family and I know that I am very, very blessed.

(Just nine more months ’til next summer…..)

What’s for Dinner Wednesday: Miss Meg’s Marinade

6 Aug
In honor of Meg's last week, a recipe from her to me.

In honor of Meg’s last week, a recipe from her to me.

ORIGINALLY POSTED JUNE 19, 2013

Reposted today in honor of Miss Meg and her beau William and their recent wedding!!

“What’s for Dinner Wednesday” is my editor Meg’s brainchild. As my blog was in its infancy, it was Meg who asked me if I’d like to do a weekly post with my recipes for the Cranston Herald’s Facebook page.

Of course I said yes, and “What’s for Dinner Wednesday” was born.

This Friday is Meg’s last day at the Cranston Herald as she has gotten an exciting new job, working as the press secretary for our  Congressman, James Langevin.

We will miss her soooo much. So, so much. Meg is a wonderful editor, a wonderful boss. A great listener and someone who knows just what to say, how to say it, and when.

Did I mention that we’ll miss her?

Recently, Meg passed along a recipe to me for a new marinade. She found it on Allrecipes.com and said she thought we’d like it a lot and that it was easy. I said I’d try it soon, and just in time for her last “What’s for Dinner Wednesday” post, we did.

And yes, we liked it a lot.

So today, in honor of Miss Meg’s last day at work this week, I am sharing with you the recipe she shared with us.

Thank you Meg for all you’ve done and best of luck in your future! I know you will go far!

Remember to save a little bit for basting later on!

Remember to save a little bit for basting later on!

Miss Meg’s Honey Marinade

originally from Allrecipes.com

INGREDIENTS

1/4 cup vegetable oil (I used olive oil)

1/3 cup honey

1/3 cup soy sauce

1/4 tsp. ground black pepper

8 skinless, boneless chicken breast halves cut into 1″  cubes (I used chicken tenderloin and cut them into 1″ cubes.)

2 cloves garlic

5 small onions, cut into 2″ pieces

Skewers

You can add bell peppers, zucchini, mushrooms, grape tomatoes, or anything you’d like to your skewers!

Marinade first, skewer second.

Marinade first, skewer second. Ready to grill!

DIRECTIONS

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

What’s for Dinner Wednesday: Frogmore Stew

9 Jul
Frogmore Stew: I couldn't get enough of it!

Frogmore Stew: I couldn’t get enough of it!

I’d like to start this post with, “Well, at least I loved it.”

And now I’ll continue from there, with my disclaimer out there.

I’ve mentioned it before, but I’ll mention it again: I have a seafood allergy. It’s not all seafood, but it’s a lot of seafood: clams, oysters, scallops, calamari, mussels. It’s class two of shellfish, the mollusks. It’s also a relatively new allergy. I grew up eating all of the above, but only began reacting to the seafood in the past five or so years.

It really, really stinks. It stinks even more, I think, because I know what I’m missing. I can taste those foods in my mind. I crave them.

As a native New Englander, it’s an awful allergy to have, and in the summertime it’s particularly really awful. Seafood is everywhere and it’s particularly prominent in the summertime. It’s the thing to do, the post-event treat, or the event itself, as in a good, old-fashioned clam boil.

A clam boil traditionally is where you cook the clams, the corn, the potatoes, the onions, the white fish, saugy hot dogs, everything all together and then you eat it. The smell is to die for if you love seafood the way I do. The taste is even better. You often pair it with some white clam chowder, and some golden fried clam cakes. Clams, clams, clams.

I miss clam boils.

That’s why, when I saw this recipe come across my Facebook timeline for something called Frogmore Stew, I had to have it. I tagged my husband: “I can eat this,” I said. It didn’t have clams. It had shrimp, which I can have, and kielbasa, which we like and then the usual corn, potatoes, onions etc. I wanted it instantly. **The recipe that I have linked here may not be the exact one that came across my page because the one I saw go by had kielbasa as the ingredient, whereas this one has sausage but you could substitute kielbasa. I couldn’t find the original post on my page that I’d shared when I looked back to type this post. Everything else is the same, however.**

And, the good husband that he is, I had it for dinner that same night. He made the whole thing, just for me.

I was in heaven.

I will say, as I alluded in the beginning of this post: I was the only one.

According to my husband, a true clam boil is better.

Well, of course.

My kids had a variety of reactions from “Can I just make myself a bagel?” to “Where’s the cocktail sauce?” to “I’ll have just corn and kielbasa please.”

But, I honestly didn’t care. I was so happy to have a version of a clam boil type of dinner that had almost all the ingredients, the same aroma, and wouldn’t put me down for the count, that I really didn’t care who else loved it as much as I did.

So, my recommendation? I’d totally make it and eat it again. I have friends who also said they made it and loved it in and around the same time that I did, so it wasn’t just me!

If you like all the ingredients in the recipe and you’re looking for a new and different twist on a traditional New England clam boil as I was, I highly recommend you try this one!

 

 

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