Moo Shu Chicken and Vegetables

Another big hit. This one is fast and easy. The original recipe called for just vegetables, which is good because we do like vegetables, even the picky one loves vegetables. But I added some chicken anyway. It was excellent. I had some fresh peas and threw those in, too!

I cheated with the rice, no surprises there, and picked up some fried rice from the takeout place. I love takeout.

Moo Shu Chicken and Vegetables
Source: EatingWell - September/October 2008
http://www.eatingwell.com/recipes/moo_shu_vegetables.html
adapted by There's Always Thyme to Cook
Printable Recipe

4 thin-sliced boneless, skinless chicken cutlets cut in small pieces
3 teaspoons toasted sesame oil, divided
2 large eggs, lightly beaten
2 teaspoons minced fresh ginger
3 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables like broccoli slaw
1 cup fresh or frozen peas
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce

chopped scallions
whole wheat tortilla's
Sriracha sauce

Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Add the chicken; cook, stirring occasionally, until done. Remove to a plate. Add the eggs to the pan, stirring gently, until just set, about 3 minutes. Remove to the plate with the chicken.

Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, soy sauce and vinegar. Stir to combine. Keep cooking until the vegetables are just tender, about 4 minutes, stirring occasionally. Add the reserved eggs, chicken, peas and hoisin; cook, stirring and breaking up the scrambled eggs, until heated through, another 2-3 minutes. Remove from the heat.

Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin. Warm the tortilla's for about 30 seconds in the microwave, if using. 





Joining 

Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

and

 Mosaic Monday  at the Little Red House. 

Tweet

Chicken Fajitas

And another fabulous fajita recipe, this one from Martha Stewart Living! This was excellent and pretty simple to make. Lot of great flavor, it's another keeper. This recipe by Susan from Savoring Time in the Kitchen that I usually make is a little different. Chicken Fajita's, the same, but different? But so good! 

Chicken Fajitas

Source: Martha Stewart Living, June 2009

adapted by There's Always Thyme to Cook

Printable Recipe

For the mojo de ajo:

1/4 cup extra-virgin olive oil

5 cloves garlic, minced

juice from 3 small limes

1 teaspoon red-pepper flakes

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

For the Fajitas:

1 tablespoon vegetable oil

1/2 white onion, cut into 1/2-inch-thick slices (about 1 cup)

1 red bell pepper, ribs and seeds removed, cut into slices

1 yellow bell pepper, ribs and seeds removed, cut into slices

salt and freshly ground pepper

1 1/2 pounds boneless, skinless thin-sliced chicken breast cutlet, cut in strips

8 small flour tortillas, warmed

For Serving:

guacamole

salsa

sour cream

shredded cheddar cheese

jalapeno rings

Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft, about 10 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, salt and pepper.

Make the fajitas: Heat a large skillet over high heat. Add the oil, and gently swirl to coat. Add onion and bell pepper, and season with a 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly, about 5 minutes. Add the chicken. Stir frequently, until chicken is browned and cooked through, about 8 minutes. Add the mojo de ajo, and stir to coat. Cook for another minute or so. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, jalapeno rings, and cheese.

Joining 

Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

AND

 Mosaic Monday  at the Little Red House.

Tweet

Best Breakfast Eggs!

Jamie Oliver said "forget coffee, a little gnaw of chili in the morning will wake you up!" and boy, was he right. I'm up! I'm wide awake! But I still needed my coffee. Jamie called these Beautiful Breakfast Tortilla's, I'd call them Best Breakfast Eggs. These were really the best! Not to mention quick and very easy. Nice way to start the day. Now if I could get someone else to do the dishes and wash the pans I'd be all set.

 

Beautiful Breakfast Tortillas
Source: Jamie's America by Jamie Oliver, you can find the original recipe here and watch him make it!
adapted by There's Always Thyme to Cook
Printable Recipe

1 ripe avocado, halved, pitted, peeled, and diced
2 limes
Sea salt and freshly ground black pepper
1 medium-sized tomato halved and diced
1 fresh green chile, seeded and minced (I used pickled jalapeno rings, chopped)
a small bunch of fresh cilantro, leaves picked and chopped
a handful of freshly grated Manchego or Cheddar cheese
4 corn or flour tortillas (I used flour)
6 large eggs
3 scallions, trimmed and sliced very thin
a good pat of butter
chile sauce (as hot as you want!), to serve (I used Sriracha)

Mix the avocado with the juice of 1 lime and a good pinch of salt and pepper, and put aside. Arrange the tomato, chile, cilantro leaves, and grated cheese on a plate, to top eggs after they cook.

Reheat the tortillas in a hot dry pan for about 20 seconds on each side until warmed through. Wrap them in aluminum foil to keep them warm while you start the eggs.

Beat the eggs in a bowl with the minced scallions and a good pinch of salt and pepper. Melt the butter in a large frying pan on a medium heat and pour in the eggs. Lightly tip the pan as the eggs cook, and when you see a layer forming on the bottom of the pan, sweep a rubber spatula around so you large pieces of cooked egg surrounded by the custardy egg. Stir gently, keep an eye on it for a minute or so until the eggs are starting to scramble but are still loose, remove from heat and gently stir again. The eggs should be loose, do not overcook!

Get 2 plates and lay a warm tortilla on each one. Divide the scrambled egg between them, top with the chopped tomato, avocado, and chile. Sprinkle the cilantro and grated cheese on top. Lay another tortilla on top, and drizzle over some chile sauce. Cut your remaining lime into wedges to squeeze over the dish and serve.

There's a Jamie Oliver party going on at I Heart Cooking Clubs. This time it's Mad about Herbs! Stop by and see what's cooking!

And see what's cooking this weekend over at Beth at Beth Fish Reads for her Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share!

 

Be sure to check out Kristi loves Books for the May edition of "Whip Up Something New!"

Whip Up Something New @ It's all about me!

*** I think Blogger is still having some issues, so if you can't comment, you can always email and let me know. It's been intermittent on some blogs the past few days. You may want to occasionally check this link...
Known Issues for Blogger

Originally I was able to leave reply comments on my blog, but then the comment box disappeared. I changed the setting to  "pop out" or full page comments and that seems to have worked. For now anyway. If you still have trouble, please let me know!  ***

THANKS!

also joining 

 Food on Friday at Carole's Chatter 

 

Tweet