stir-fry Archives - Dine and Dish

Beef Broccoli and Avocado Stir Fry Recipe

Kristen — Wed, 21 Jun 2017 20:04:16 +0000

Adding California Avocados to Beef and Broccoli Stir Fry may not be traditional, but it certainly is delicious!

I love stir-fry. Seriously. I could eat a stir fry of some kind every, single day if I think I could get away with it. There is just something about the blend of fresh vegetables, sauces and whatever ingredients you have on hand all melded together to make a delicious meal. Stir-fry is easy, adaptable and just so good!

When my friends at California Avocados challenged me to create a recipe that wouldn’t traditionally have avocado in it, but create it with avocado, I knew I wanted to do some sort of stir fry. Since Beef and Broccoli Stir Fry is a favorite, I decided to experiment with that and the results were delicious! Why hasn’t beef and broccoli stir fry had avocado in it all along?…

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Weekly Menu Plan {Dan Dan Noodles Recipe}

Kristen — Sun, 02 Nov 2014 18:14:35 +0000

It’s the return of the Dine & Dish weekly menu plan for the week of November 3th – 9th and a PF Chang’s Copycat Dan Dan Noodles recipe.

My goal with the NaBloPoMo challenge is to get back to posting some of the regular type content that I used to post, but for various reasons (like my lack of consistency…sorry!) I stopped posting. I love menu planning and the edge on the week it seems to give me. I know most of you loved it when I would share what our family was eating each week and hopefully it gave you ideas as well for what to feed your family.

When I menu plan, I would say 75% of the recipes we try are new from either magazines or other blogs I enjoy. The other 25% are just tried and true, family favorites that are in our regular rotation. There are also, like this Dan Dan Noodles Recipe that I needed to photograph for a client and we ended up loving!

If you menu plan, or have tried and true favorites you have each week, I’d love for you to share your ideas in the comments below! If you have a recipe on your blog you think our family should try, definitely leave a link in the comment section. Who knows? Maybe your recipe will show up in a future menu plan post! …

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Quick and Delicious Chicken Stir-Fry Recipe

Kristen — Sun, 29 Aug 2010 16:21:44 +0000

Have you ever taken a picture and then not realized until after wards that there was a detail totally off? I’ve taken pictures of my kids only to discover after I download them that there is a chocolate smudge on their face or stray hair in their eyes or a fly unzipped.

That is exactly what happened with the pictures of this Chicken Stir-Fry. I took the pictures, we ate dinner and when I downloaded from the camera onto the computer I noticed that big, glaring, piece of onion right in the middle of the plate. I can’t even begin to tell you how much that big hunk of onion gets on my nerves. So much that I almost didn’t post this recipe, but you know what? This is such a tasty and easy stir-fry recipe I just had to share it with you.

Excuse me if I never return to this post again… it is like forcing myself to listen to fingernails on a chalkboard. I do hope you can get past the hunk of onion and look at this recipe for what it is… a must have stir-fry recipe for a quick and simple weeknight dinner! Enjoy.

Chicken Stir-Fry (Adapted from Allrecipes)

4 (4 ounce) boneless skinless

chicken breast halves

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons cooking oil, divided

2 cups broccoli florets

1 cup thinly sliced carrots

1 small onion, cut into wedges

1 cup chicken broth

1.	Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2.	In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, carrots and onion for 4-5 minutes or until crisp-tender. Add chicken broth. Return chicken to pan. Cook and stir until thickened and bubbly.

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Menu Plan Monday (Recipe: Weeknight Chicken Stir-Fry)

Kristen — Mon, 15 Feb 2010 01:58:35 +0000

Please tell me I’m not the only one who does this. I get all motivated to do something and then an event… being sick, crazy schedule, full moon… something out of the ordinary comes up and I fall right off the wagon. I get in these spurts with menu planning where I do really great and then before I know it a couple of weeks go by and I realize we’ve fallen into old bad habits.

So, this week I’m on the wagon – I have my menu planned, groceries purchased and the motivation to hopefully get me through to next weekend’s menu planning session again. You would think that simply looking at my bank account on the weeks that I menu plan versus don’t would be motivation enough to keep me consistent! We do so much better, which means more fun money, when I plan out our meals and stick to it.

Here is my menu for this weeks Menu Plan Monday at I’m An Organizing Junkie:

Monday: The Pioneer Woman’s Enchiladas
Tuesday: French Onion Crockpot Roast Beef
Wednesday: Three Cheese Pizza with Baby Bella Mushrooms, from Epicurious
Thursday: Chicken Tequila Fettuccine (lightened) from All Recipes
Friday: Shrimp Tacos, from Rookie Cookie
Saturday: Ham and Cheese Panini, from Martha Stewart Living
Sunday: Mom’s Spaghetti and Meatballs

Coming up this week on Dine & Dish:

A Giveaway from I Can’t Believe It’s Not Butter
Meet my Adoptees and an Adopt a Blogger Update

If you are looking for something quick and easy to add to your weeknight menu, this Chicken Stir-Fry recipe is a regular on our menu. Switch up the veggies for what your family likes and will eat!

Chicken Stir-Fry (adapted from Recipezaar)

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
1 Yellow Bell Pepper, sliced into strips
1 Orange Bell Pepper, sliced into strips
1 cup carrots, sliced into strips
1 small onion, cut into wedges
3/4 cup chicken broth

Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
Add cornstarch and toss to coat.
Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
Remove and keep warm.
Add remaining oil; stir fry bell peppers, carrots, and onion for 4-5 minutes or until crisp-tender.
Add chicken broth.
Return chicken to pan.
Cook and stir until thickened and bubbly.
Serve over rice.

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