Simple Chicken Stir Fry

If you're looking for an easy recipe that you can whip up in no time, this one's for you.  It's quick, simple, healthy and yummy.  

SIMPLE CHICKEN STIR FRY

2 boneless, skinless chicken breasts, sliced into thin strips

12 oz thin spaghetti

salt/pepper

onion powder

garlic powder

1/3 cup soy sauce

3 TBS vegetable oil

3 TBS sesame oil, divided

1 TBS white wine vinegar (or rice wine vinegar)

1 pkg frozen stir fry vegetables

sesame seeds, optional

green onions, optional

Season the chicken strips with salt. pepper. onion powder and garlic powder.  Add vinegar and 1 TBS of the sesame oil.  Stir well and let sit at room temperature for 10 minutes.

Meanwhile, cook the spaghetti to al dente (that just means it still has a little bite to it, not mushy).

Heat a large skillet (or wok) over medium-high heat.  Add vegetable oil.  When hot, add chicken strips and brown them, stirring occasionally.  

When the chicken is done, remove from the skillet to a plate and set aside.

Add the frozen stir fry veggies to the hot skillet.  Stir and cook until thawed and hot.

Return the chicken to the skillet.

Add the soy sauce.

Add the remaining 2 TBS of sesame oil.  Stir well.

Add the cooked and drained spaghetti.

Using tongs or 2 forks, toss the spaghetti until completely incorporated.

Taste it to see if it needs more salt and/or pepper.  Season to taste and toss.

Garnish with sesame seeds and green onions, if desired.

I like to serve this with frozen eggs rolls or wonton soup.  Here is a link to my easy wonton soup recipe if you're interested:  Chinese Food at Home

Easy, yummy and much better for you than take out!  Enjoy!

Cherry Almond Cream Cake

My Mama and Daddy were coming to visit and I wanted to make a cake that would go well with a cup of coffee.  We always drink coffee when we visit.  It's a Cajun must.  If you don't offer to make a pot of coffee when company comes, you're considered down-right rude.  Anyway, I searched the pantry and fridge and came up with this recipe.  It turned out great and went perfectly with that cup of coffee.

CHERRY ALMOND CREAM CAKE

1 box white cake mix
3 eggs
1/3 cup melted butter (or margarine)
1 cup milk
1/2 tsp almond extract
1 can condensed milk
1 can cherry pie filling
1 can ready whipped cream (or cool whip)

Preheat oven to 350 degrees.  Grease the bottom only of a 9x13 baking dish.

Blend cake mix, eggs, melted butter, milk and almond extract on low speed for 30 seconds, then at medium speed for 2 minutes.

Give it a final stir with a wooden spoon or rubber spatula to make sure it is completely incorporated.

Pour the batter into the prepared baking dish.

Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.

While the cake is still warm, poke holes all over it with a chop stick (or a straw or a large fork).

After you have poked holes all over the cake, pour the condensed milk evenly over the cake.

Spread the condensed milk to evenly cover the cake.

Let it sit and absorb the condensed milk for at least 30 minutes.

Spread the cherry pie filling over the cake.

Cover and chill in the fridge for at least an hour.  You can make this a day ahead and let it chill overnight.

Once completely chilled, top with whipped cream (or cool whip).

Spread it to cover.

You can decorate the top with slivered almonds or more cherries or anything you like.  I just left it plain.

This was moist and sweet with a little tartness from the cherries.  Just plain yummy!

Store leftovers in the fridge.

You can customize this however you like.  Use apple pie filling instead of cherry and add cinnamon to the cake mix instead of almond extract.  Or use vanilla extract and strawberry pie filing.  Or lemon extract and blueberry pie filling.  I love a versatile recipe.  Enjoy it (with a cup of coffee, of course).