Stir Fry Made Easy...and Healthy!

In August, one of my closest friends moved in with Scott (for the time being), so our Thursday night Vampire Diaries/cooking session had grown by one. Like my former self, my friend is a young woman struggling with the notion of not knowing how to cook. So, I felt it was only necessary to impart the knowledge I have gained unto her, as Scott did unto me. 

I wanted to find a recipe that was not only simple, but delicious; and healthy too, because us girls were on a brief health kick at the time. I came across this recipe for Lighter Sesame Chicken, and felt that it was the perfect match.

I have a certain affinity for Asian style cuisine. For almost two years, I worked for an Asian-fusion style restaurant, so stir-fry holds a special place in my heart. My girl friend and I already had most of the ingredients on the list so we used this recipe as a basic guideline. Here is what I used:

• 1 cup brown rice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 garlic clove, minced
• 1 egg white
• 2 tbsp flour
• 3 chicken breasts, skinless & boneless (cut into small cubes)
• salt & pepper
• 1 tbsp vegetable oil (or whatever oil you have in the house, really)
• 1 package of Healthy Choice Asian vegetable medley

Start by preparing the rice according to the package. (Rice is really difficult to screw up).

In the mean time, mix together the honey, soy sauce and garlic in a bowl. In another bowl, combine the egg white and the flour. Season the chicken with salt and pepper, then add into the egg white mixture. 

Heat oil in a wok, or a similar pan. Add the chicken, and cook until it's browned. Add the vegetable mix, until it has softened. Lastly, add the sesame sauce, and cook for another minute or so. Add over rice, and garnish with sesame seeds. (Unfortunately on my quest for sesame seeds in the super market, I could not find any. When I finally did, they were far too expensive, so I omitted them.) 

Anyway, I loved this dish! Scott wasn't a big fan, but it sure satisfied my craving for greasy take-out...without all the grease of course. What's your favorite take-out meal? Do you prefer white or brown rice with your meal?

The hamburger's healthy, delicious cousin...the turkey burger!

So, today is Flag Day, and what is more American than a hamburger? Sometimes we can feel a little guilty after finishing a big, greasy burger with all the fixings though. I found a healthier alternative for your burger craving. My friends, behold the turkey burger! Scott really enjoys turkey burgers, so instead of opting for the pre-made Jennie-O! kind, I suggested that we make our own. I searched FoodNetwork.com to see if any recipes stood out at me, and Sandra Lee's Cajun Turkey Burger caught my eye! The burger/fry combo reminded me of the first meal Scott and I ever made together, so I had to give it a try. You can check out her original recipe via the link, but here is what Scott and I used. 

• 1 lb ground turkey
• 1/2 cup chopped onions
• 1/2 cup green peppers
• 1/4 cup real bacon pieces
• 2 tsp Cajun seasoning
• 1/2 tsp hot sauce
• 1/2 tsp salt
• 2 hamburger rolls
• Lettuce, tomato, onion (optional)

For the sauce:

• creamy parmesan dressing (we didn't have ranch)
• hot sauce

In a small bowl, prepare the sauce by mixing a few spoonfuls of the creamy parmesan dressing and a few dashes of hot sauce. I think we may have added a sprinkling of paprika too. 

For the burger, mix all the ingredients in a large bowl. Separate mixture into four patties. In a

large skillet, on medium-high heat, sear the burgers on both sides. Put a lid on the pan to finish cooking the burger. The steam will help cook the inside. Toast the burger buns, spread some sauce on the buns, and top with whatever you like. The burgers were really good, but Scott and I both agreed that next time, we would saute the onions and peppers before adding them to the meat mixture. 

What's your favorite kind of burger? Do you prefer a certain kind of meat; lamb, beef, pork, turkey? 

This Chicken is all dressed up for Date Night!

I am so proud of this recipe that I am about to share with you, because I came up with it all on my own, from the depths of my memory banks. No help from Pinterest or from the Food Network. I wanted to make some thing real special for Scott, and this is what I came up with:

• 1 pkg of chicken cutlets
• 1 red pepper, diced
• 1 zucchini, diced 
• 2 small yellow summer squash, diced
• 2 cups brown rice
• 1 cucumber diced
• 1/4 of a red onion, minced
• 1/2 bottle Italian dressing
• 1/4 cup of sesame dressing

1. Marinate the chicken cutlets in Italian dressing, at least one hour before you plan to cook them. Season with salt, pepper, and Italian seasoning. (My go-tos!)

2. Start cooking the rice according to the package.

3. Dice the cucumber and onion, and marinate them in sesame dressing for at least 30 minutes to an hour.

4. In a large sauce pan, on medium-high heat, saute the pepper, zucchini and squash until they are fork tender. Season with salt, pepper, and Italian seasoning.

5. While you are sauteing the vegetables, put some oil in another large saucepan and heat it to medium-high heat. Cook the chicken through until there is no more pink. 

6. When the rice is done, add it to the mixed vegetables.

You can use the rice vegetable medley as a bed for the chicken. Finally, just place the cucumber onion mixture on top. It will act like a cold, refreshing salsa-like salad on top of the chicken. Scott and I were both extremely pleased with the recipe, and I will definitely add it to my date night recipes. If you need a special meal to wow the one you love, or are trying to impress, feel free to steal this one!

Do you have a special date night meal that you make for your significant other?