Sweet Teriyaki Sesame Chicken Stir Fry anyone?

This week’s dinner was something I threw together in no time and it came out tasty!  My husband was not going to around for dinner so I took out a single chicken breast out of the freezer to defrost.  I took advantage of getting some housework done while my son was napping.  I got so caught up in what I was doing that I did not even realize it was dinner time.  Not too long after my realization, I heard the cries of my hungry little man.  Knowing time was not on my side, I had to think fast! As my son’s patience grew thin, I remembered the bag of stir fry vegetables I bought the other day.  Boy, did that come in handy! I took out the bottle of Teriyaki Glaze, my wok, cut up the chicken, toasted some sesame seeds (from a Tuna Tataki I made awhile ago), threw in the veggies and had a tasty meal out on the table in no time at all!

Sweet Teriyaki Sesame Chicken Stir Fry

What you will need for 2 servings:

• 2 Boneless chicken breasts, diced
• 12 ounce bag of stir fry vegetables*
• 1 can of baby corn or fresh baby corn, optional
• 1 garlic clove, minced
• 1/3 cup of onion, sliced
• 1 tablespoon of sesame seeds
• 1 tablespoon of honey
• 2 tablespoons of toasted sesame cooking oil
• 1/2 cup of teriyaki glaze
• Salt and pepper to season
• 2 cups of Minute Ready to Serve Brown & Wild Rice or your favorite rice 

Hardware:

• Wok or large frying pan
• Small frying pan
• Small bowl

*The vegetables in the bag were broccoli, carrots, snow peas and red cabbage.  If I had water chestnuts and bean spouts, I would have added them. 

Directions:

• Wash the chicken breasts and pat them dry.

• Then, cut the chicken breasts into bite size pieces and place them into a bowl.

• Add 2 tablespoons of the teriyaki to glaze the chicken and let it sit in the marinade until you are ready to use it. 

• Heat the wok or large frying pan on medium-high heat and toast the sesame seeds for about a minute.  Set aside.

• Mince the garlic cove and saute it until slightly golden, about a minute or two.

• Add the chicken and 2 tablespoons of teriyaki.  Cook for 2-4 minutes or until the chicken is no longer pink. Set to the side.

• Add a tablespoon of sesame oil into the hot pan and add the sliced onions, baby corn, bag of vegetables (or any vegetables of your choice).

• Add 1/4 cup of the teriyaki glaze and a tablespoon of honey.  Stir to combine.

• Saute for 5-10 minutes or until the vegetables are as tender as you like.

• Add the chicken, stir, and season with salt and pepper. If you are using the microwavable rice bowls, pop them into the microwave.

• Serve over rice and sprinkle the toasted sesame seeds over the stir fry.  

So, the time has come to say good-bye to my Social Media Marketing Class but not to worry, this does not mean that this is the end of Scrumptious Recreations.  If anything, this is a new chapter for Scrumptious. 

In the upcoming weeks, I am looking to revamp the look and feel of the blog.  Aside from making the blog visually appealing and interactive, I would like to create recipe cards and a new section dedicated to feeding the little ones in our lives. I am always searching for new and healthy foods to feed my one year old. I welcome you to share your toddler mealtime ideas and stories!

Loaded Vegetable Egg White Frittata

With Easter being about eggs, naturally, I thought to share an egg recipe this week. I have to credit my sister-in-law, Michelle, for the following Frittata recipe.  A few years ago during an annual family Myrtle Beach trip, we were all pretty much dieting so Michelle made a simple, healthy and delicious Spinach and Egg White Frittata. 

Throughout the years, I continued using egg whites but would sauté various vegetables and even toss in bacon or Canadian ham. Being that I was trying not to eat meat until Easter, I replaced the meat with Portabella mushrooms and loaded the Frittata with sautéed and steamed vegetables as well as lots of cheese. You can follow my recipe or get creative and add whatever you wish!  I mentioned using a microwave steam bag for the broccoli and cauliflower but you can steam the vegetables your way.

Loaded Vegetable Egg White Frittata

What you will need:

• 1 cup of broccoli florets
• 1 cup of cauliflower florets
• 1 bag of Baby Spinach
• 2 cups of either shredded cheddar cheese or 6-8 slices of American cheese, diced into small pieces
• 8 oz. carton of Portabella mushrooms, chopped
• 1/3 cup of onion, chopped
• Tomato, chopped
• 1 tablespoon of Extra Virgin Olive Oil
• 1 tablespoon of butter
• 32 oz. carton of Liquid Egg Whites 

Hardware:

• Ziplock Zip N Steam Bag
• Frying Pan
• Square glass baking pan
• Non-stick cooking spray

Directions:

• Preheat oven to 350 degrees.

• Heat up butter and the olive oil in a large frying pan on medium high heat.

• Chop the mushrooms, onion, and tomato.

• Sauté the mushrooms in the frying pan for 3-4 minutes. Stir occasionally.

• Add the chopped onions and sauté for another 3 minutes. Also, stir occasionally. 

• Add the chopped tomatoes and again, sauté for 3 minutes.

• Lastly, add the baby spinach and sauté for another 3 minutes. Stir occasionally and season with salt and pepper. Remove from heat and set aside.

• Rinse and chop the broccoli and cauliflower into florets, if they did not come that way already.

• Place the broccoli and cauliflower florets into the steam bag and microwave for 3 minutes.

• If you are using American cheese, cup up 6-8 slices into small pieces.

• Spray the baking pan with non-stick cooking spray.

• Spread the steamed broccoli and cauliflower florets along the bottom of the baking pan.

• Sprinkle one cup of cheese over the florets and add the spinach, mushroom, onion, and tomato mixture on top.  Give everything a quick toss and sprinkle the rest of the cheese over the top.

• Pour in the 1 ½ cups of liquid egg whites and bake for 15-30 minutes, depending on your oven.  If you have a strong oven, check the frittata after 10 minutes.  My frittata took almost a half hour! You’ll know it is ready when the egg whites are solid.

Happy Easter!

Honey Croissants, Rosemary Lemon Roast Chicken, & Chocolate Covered Strawberries

Ah, love is in the air and so is the mouth-watering aroma of roast chicken!  This Valentine’s Day, I am making a Rosemary Lemon Roast Chicken with Red Potatoes and Vegetables along with Honey Glazed Heart-shaped Croissants and Chocolate Covered Strawberries.  I choose Roast Chicken because it really isn’t all that difficult to make.  You throw all your ingredients in one pan, pop it into the oven and you have a protein, starch and a vegetable all in one! Let’s start with the Chocolate Covered Strawberries so that they are set for when you are ready for them.

Chocolate Covered Strawberries

You will need: 

• 8-12 strawberries
• Chocolate to melt of your choice (I used Ghirardelli Semi-Sweet Baking Bar.)
• Microwavable bowl
• Sheet of wax paper
• Sprinkles and other fun decorations (optional)

Directions:

• Wash the strawberries and put them to the side.

• Place a sheet of wax paper on a plate.

• Cut up the chocolate bar into small cubes and place them into the microwavable bowl. If you are feeling a little daring and you have some orange or raspberry extract on-hand, add a little bit to the chocolate and stir it up. 

• Melt the chocolate in the microwave for 30 seconds and stir.  If it isn’t completely melted, microwave it for a few more seconds but be careful not to overcook it.  

• Dip the strawberries into the chocolate and place them onto the wax paper.  

• Right after dipping the strawberries into the chocolate, decorate them if you choose to with sprinkles or create a design with a tube icing.

• Refrigerate until the chocolate sets, about 20 minutes.

Rosemary Lemon Roast Chicken and Vegetables

You will need for 2 servings:

• 4 lb. whole chicken, thawed
• 4 medium red potatoes
• 1-2 red onions
• 1 yellow pepper
• 1 orange pepper
• 1 large lemon
• Container of grape tomatoes
• 8 sprigs of fresh rosemary
• Stick of butter
• Extra Virgin Olive Oil
• 4 cloves of garlic
• About 4 cups of water
• salt
• pepper
• Roasting pan
• Baster or large spoon
• Aluminum Foil (optional)
• Meat thermometer (optional but helpful)

Healthy Substitutions:

• Butter substitute or skip the butter all together and just use olive oil
• Don’t eat the skin but keep it on to hold in moisture

Directions:

• Take the butter out of the fridge so it can soften.

• Preheat oven to 400 degrees.

• Wash peppers, tomatoes, potatoes and set to the side. The tomatoes will go in towards the end.

• Remove any imperfections on the potatoes and cut them into about 1 1/2 inch pieces.

• Place the potatoes into a small pot, add a teaspoon on salt, and pour enough water to cover them. I used a medium sized sauce pot so I needed about 4 cups of water.  

• Bring the potatoes to a boil on a medium heat and boil them for about 4-5 minutes.  This method is called par-boiling).  I want them to be semi-tender so that when they roast, I know they will be soft on the inside.

• Drain the water out of the potatoes.

• Before handling the chicken, I want to make sure all the ingredients are are chopped and ready to go.

• Cut the top of the peppers and remove the insides. 

• Cut the peppers in half and then slice them.  I cut the peppers from the inside because outsides are slippery.  

Now, for the onion.  

• Cut both ends off and slice through one layer from top to bottom to easily remove the top dead layers.

• Next, cut the onion in half and then into 3 pieces.

Moving along to the lemon.  

• Cut the lemon in half. Then, cut off a thin slice to garnish the chicken.  

• Pour a thin layer of olive oil into the roasting pan, just enough to cover the bottom.

• In a medium-sized bowl, take half a stick of the soften butter, a teaspoon of salt and 1/8 of pepper and mix them together.  If the butter isn’t soft, no worries, just pop it into the microwave for about 20 seconds or so and it should do the trick.

Now, for the star of the show - the chicken!  

• Wash the chicken, remove the insides, and pat it dry.

• Carefully cut the membrane between the breast muscle and the skin to separate it, making sure it doesn’t rip.  If it does accidently tear a little bit, it’s okay!

• Take the seasoned butter and spread it in under the skin.  Leave chunks of butter in various spots. 

• Now, take the other half of the butter and spread it all over the bird including the inside.

• Stuff the chicken cavity with a few layers of onion, a garlic clove, 2 sprigs of rosemary, and the other lemon half.  Place the lemon slice on top of the chicken for garnish.

• Generously season the outside and inside of the chicken with salt and some pepper.

• Strip the rosemary leaves and sprinkle them over the chicken. 

• Take a lemon half and squeeze lemon juice over the chicken. (A great use for the lemon peel is to cut it up and throw it into the garbage disposal, if you have one.  It freshens it up with a lovely lemon scent. Same goes for orange peels.)

• Take 2 square pieces of aluminum foil and cover the tips of the chicken wings so they do not burn. (optional)

• Next, place the chicken into the roasting pan breast-side up. 

• Place 3 more rosemary swigs and the rest of the garlic cloves throughout the roasting pan.

• Add the peppers and onions around the chicken and then add the potatoes.

• Season the vegetables with salt/pepper, finely chopped rosemary and drizzle some olive oil on top.

When roasting chicken, the rule of thumb is 20 minutes per pound.  Since I have a 4 pound chicken, I am going to roast at 350 degrees for about an hour and 35 minutes. 



If you are roasting a bigger chicken, here is a helpful roasting guide. The chicken is ready when the meat thermometer reads 165 degrees. For an accurate reading, place the thermometer in the innermost part of the thigh.  If you do not have a meat thermometer, pierce the thigh with a fork and if the juices run clear, the chicken is done.  

• With that said, place the pan into the oven and set the timer for 45 minutes.  Flip the potatoes and vegetables and baste the chicken with the juices on the bottom of the pan to keep it moist.  

• In another 20 minutes, baste the chicken again and flip the vegetables. Add the cherry tomatoes at this point.

• Roast and baste often for another 20-30 minutes; check the temperature of the chicken. 

If the chicken is done but you want your vegetables to crisp up some more, move the chicken onto a platter and allow it to rest for about 10 minutes before cutting into it so the juices do not run out.  To keep the chicken warm while the vegetables are roasting, place a sheet of aluminum foil over the chicken but do not completely cover it because the skin will get soggy.  

• Turn the oven up to 400 degrees and roast the vegetables until you get them to the crispiness you like.  I would start with 10 minutes and go from there.

• Once the veggies are done, place them around the chicken. 

Turn the oven temperature down to 350 if you plan on making the Honey-glazed Croissants.  

"Honey, I Love You” Croissants

You will need for 4 heart-shaped croissants:

• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
• Baking sheet

Directions:

• Oven should be preheated to 375 degrees (350 degrees if you are using a dark or nonstick cookie sheet

• Unroll the dough and separate it into 8 triangles.

• Roll up each piece of dough from the flat end up to the tip of the triangle.

• Shape all the rolled up dough into the letter "C".

• Attach the two pieces into a heart shape.

• Bake for 8-13 minutes or until golden brown.

• Drizzle each heart with honey and serve.

Have a great Valentine's Day and if you happen to have leftovers, throw the roasted veggies into an omelette or make a quick chicken salad. Add mayo, a dash of salt/pepper, and you have got yourself a tasty lunch option.

In the next couple weeks, my little guy is going to be turning one so my focus will be prepping for his frog-themed birthday party.  I plan on following a cupcake and icing recipe from Alton Brown's "Good Eats".  I am torn between sugar cookies or Rice Krispie Treats as favors.  I guess I will make both and decide from there.

Before we meet back up next week, I invite you to take a quick poll.