Chicken and Broccoli Stir-Fry

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I love stir-fry. Great for those nights when you’re not quite sure what’s on the dinner docket, stir-fries are quick and easy. My neighbor Janie gave me a printout of an article that was in Food Network magazine a few years ago, in which they broke down stir fry – listing meats, veggies, and sauces that then you could mix-n-match and do your own thing.

I treasure that printout, because a few months later we lost Janie to a brain tumor. The best neighbor anyone could ask for – I always enjoyed chit-chatting about vegetable or flower gardening with her in the backyard, or asking her advice on a certain variety of hydrangea. Needless to say, I think of her often this time of year, and of course when I pull out my trusty stir-fry sheet. I know she’d really take delight in all the tasty things I’ve been whipping up in my kitchen these past few years!

One of my favorite things to order from Chinese takeout is chicken and broccoli. But, as most take-out would have it – something that is seemingly healthy is laden with calories and fat. That’s why we do it at home, kids! Pieces of tender chicken, and plenty of broccoli that still has a bite to it. I also had some carrots to use up, so I threw that in too. We all devoured it, especially the boys! William will choose a green veggie over a piece of meat any day of the week. If you’re looking for a way to try to get your little ones to eat more veggies, stir-fries are a great place to start!

Chicken & Broccoli Stir-Fry

3/4 pound skinless, boneless chicken breasts, thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1/2 cup sliced onion
2 tbsp soy sauce
2 tsp vegetable oil
2 cloves garlic, minced
2 scallions, chopped

For the sauce:
3/4 cup chicken broth
1 Tbsp cornstarch
2 Tbsp Chinese rice wine or dry sherry
1/2 tsp sesame oil
1 tsp salt
1/2 tsp sugar

Combine soy sauce, veggie oil, garlic, and scallions in a Ziploc bag. Add chicken to bag and toss to coat. Let marinade 30 minutes while you prep the rest of the veggies and sauce.

Bring a medium pot of water to a boil. In a large bowl, combine 1 cup of ice and 2 cups of water. Toss broccoli florets into the boiling water for 2 minutes. Remove, and place in the ice bath to set the color and stop the cooking process. Drain, and place florets on a clean kitchen towel to dry.

Drain the excess marinade from the protein. Place your sauce, vegetables and protein near the stove.

Heat 1/4 inch vegetable oil in a wok or skillet over medium heat. Add the protein; stir slowly until almost opaque; about 1 minute. Transfer to plate; discard the oil and wipe out the pan.

Heat the pan over high heat; 1 to 2 minutes. Add 2 tablespoons oil and add the vegetables, starting with the carrots – then the broccoli and onions. Stir-fry until crisp-tender.

Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. Think with chicken broth, if needed. Garnish with sliced scallions, peanuts, sesame seeds, or cilantro.

Crispy Cajun Potato Rounds

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I’m so glad that I made these to share with you guys, because I had forgotten how much I loved them. I first had them back in my order-out almost every night days of my youth. I would always get a veggie wrap from a local waterfront restaurant on Chincoteague, and if I was lucky, these crispy potato rounds came alongside. That “luck” pretty much coincided with the fact that they had leftover baked potatoes from the night before.They eventually took the veggie wrap off the menu, and I started making my own spicy potato rounds.

Now, I don’t usually have extra baked potatoes hanging out, but it’s worth it to bake a few in advance to make these. I’ve also successfully done a quick cook on the potatoes by microwaving them for a few minutes, then letting cool for about 20 minutes before slicing and frying. They’re absolutely delicious, a cross between a potato chip and a french fry. And, I love the spicy kick that the Cajun seasoning adds! Make sure you add it as soon as it comes out of the oil, adheres to the potato much better while they are still hot. These make a simple sandwich for dinner a little more special. Enjoy!

Crispy Cajun Potato Rounds

2.5 lbs russet potatoes (about 6 medium), cooked and cooled
1 Tbsp Cajun seasoning
1 tsp kosher salt, optional
1 quart vegetable oil, for frying

Line a large plate or platter with several layers of paper towels. Place vegetable oil into 5 qt dutch oven and bring to 375 degrees.

Meanwhile, slice potatoes in 1/4-inch thick slices. Fry potatoes in batches, being careful to not overcrowd the pan, for about 2 minutes. Remove potatoes to paper towel lined platter to drain. Season with seasoning and additional salt (if desired) immediately. Repeat with remaining potatoes.

Note: the fried potatoes can be kept warm (and remain crispy)  in 200 degree oven for up to 30 minutes.

Quick Marinara Sauce

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I’ve been making my own tomato sauces for a few years now, but most take at least a couple hours on the stove. I made up a batch of this quick marinara from Teresa Giudice’s book last week when I made the stuffed artichokes, and I was so pleased with how the sauce turned out after only 15 minutes on the stove! I always have these ingredients on hand in the pantry, so I know I’ll be going to it from time to time for a quick dinner when things “run amuck” in the kitchen.

It was great with the artichokes, and then I enjoyed the leftovers with pasta for lunch throughout the week. I love a chunky tomato sauce, so I just used my hands to break up the whole tomatoes when adding them to the sauce. But, if you prefer a smoother marinara – give the tomatoes a few pulses in a food processor first. Will keep in fridge for up to a week, or you can freeze leftovers for up to 3 months.

Quick Marinara Sauce

1 tablespoon olive oil
One (28-ounce) can plum tomatoes, broken up, with their juices
1/4 cup tomato paste
2 tablespoons fresh basil, chopped
1 teaspoon granulated sugar
kosher salt

Heat the oil in a large saucepan over medium heat. Add the tomatoes and their juices and the tomato paste. Bring just to a boil.

Reduce the heat to medium-low and add the basil and sugar. Simmer to blend the flavors, about 10 minutes. Season to taste with salt.

Source: Fabulicious! by Teresa Giudice

Stuffed Artichokes

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I don’t watch a lot of “trash” TV, but I will admit that “The Real Housewives of New Jersey” (and various other sundry cities) is a guilty pleasure of mine. The new season started last night, so to mark the occasion, I made a dish from Teresa Giudice’s second book, Fabulicious. She’s full of herself, talks a lot of smack, and is completely wonky – but hey, what woman on those series of shows honestly isn’t? Surprisingly, the recipes that I’ve tried from her book have been good. A super quick marinara, which I’ve made a couple of times, and will be sharing later this week. And, these stuffed artichokes – which were absolutely delicious. A perfect side dish or light main course for the summer months!

Last weekend I went to see Titanic in 3D with an old friend, the very same friend I saw it with 6 times in the theater. I had to drive 3 hours to get to an IMAX theater (go big or go home – right?), so I took the opportunity to stop by Trader Joe’s on the way home to stock up on pantry staples. Artichokes are in season right now, so I picked up 4 and brought them home. I also picked up one of their artisan red wine salamis – they are so good diced up and topping a Greek salad, or in a pasta salad. Or, in stuffed artichokes.

I followed the recipe, up until the point of cooking method. I decided to bake them, as opposed to cooking them in a dutch oven on the stove top. Some other recipes called for parboiling the artichokes first, but I didn’t bother with that. Just let them bake a little longer. The sauce that forms in the bottom of the baking dish was absolutely delicious. Perfect to scoop up with the artichoke leaves you pull off to eat one by one. Will definitely be making these again, everyone really enjoyed them!

Stuffed Artichokes

4 large artichokes
1 lemon, halved
2 large eggs, beaten
2 cups fresh breadcrumbs
4 oz dry Italian sausage or hard salami, diced small
1/4 cup fresh parsley, chopped
1/2 cup Pecorino Romano cheese, shredded
1 clove garlic, minced
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tablespoons olive oil
1 cup marinara sauce
1 cup water
1/4 cup Parmesan cheese, shredded (for topping)

Preheat oven to 425. To prep the artichokes, cut off the stems so they sit securely in the baking dish. Trim off and discard 1 inch of leaves from the top of each artichoke. Using kitchen shears, snip off the thorny tips from the remaining leaves. As you work, rub the cut surfaces with the cut side of the lemon half to keep the artichoke from discoloring.

Beat the eggs in a large mixing bowl. Add the breadcrumbs, sausage, parsley, Romano cheese, garlic, salt and pepper. Mix well.

Working with one artichoke at a time, using your fingers, pack 1/4 of the filling between the outer layers of the tougher leaves, spreading the leaves as best you can. Press and remaining stuffing over the top of the artichoke. Place into baking dish.

Combine the marinara and 1 cup water, and pour into the bottom of the baking dish. Cover tightly with aluminum foil, and bake for 45 minutes, or until the artichokes can be pierced easily with a knife.

Remove from oven, and turn on broiler. Top artichokes with Parmesan cheese, and return to the oven to broil for about 1 minute – until cheese is starting to brown.

Transfer each artichoke and some sauce to a bowl and serve warm.

Source: adapted from Fabulicious! by Teresa Giudice