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30 Minute Sheet Pan Chicken Stir Fry
Ingredients:
4 Chicken Breasts – you could go with thighs too, whichever you prefer, and cut them into good size chunks. Smaller pieces will over cook.
2 Carrots – sliced into disks
1/2 large Red Onion – sliced into good sized pieces, remember, it’s 30 minutes in the oven at a higher temp which is necessary for better browning and caramelization for all the veggies
1 Red Bell Pepper – red bells have sweetness, you could use yellow too, and I love the color adds!
1 Orange Bell Pepper – also sweet like the red
12 ounces Broccoli Florets – cut into the bite size pieces
1/2 cup Snow Peas – you can use snap peas too, whichever you can find
4 ounces Baby Bella Mushrooms – you can chop them up small or just half them for a meatier bite
2 Bok Choy – Chopped
Green Onion – chopped and sprinkled on top
Rice Noodles (see section below for other options) – it’s up to your personal preference
For the Sauce:
1/2 Cup Low Sodium Soy Sauce – I prefer low sodium so that I can control the saltiness of the dish
1/3 Cup Vegetable or Chicken Stock – with the soy sauce, it is the main base of the sauce
1 1/2 tablespoon Honey
1 1/2 tablespoons Brown Sugar
1 teaspoon Ground Ginger – you could use fresh instead, go with 1 tablespoon of fresh if you do
Garlic – just 1 clove needed, finely minced
1 teaspoon Sesame Oil – you gotta have sesame oil in a stir fry, it’s the best flavor and a little goes a long way so you don’t need much
1 teaspoon Rice Vinegar
1 tablespoon Oyster Sauce
1 1/2 tablespoons Sweet Chili Sauce
1 tablespoon Cornstarch – thickens the sauce
1 teaspoon Sesame Seeds – adds a little texture and flavor
Instructions:
Heat the oven to 425 and line a sheet pan with Reynold’s Nonstick Foil, dull side against the food to prevent burning of the sauce.
In a small saucepan over medium heat, whisk together the sauce ingredients. Heat until simmering and then cook for 2 minutes. Remove from the heat.
Toss the chicken, carrots, peppers and onions with the sauce and arrange them on the pan and set aside.
Bake for 15 minutes, toss the broccoli, snow peas, mushrooms and bok choy in a little oil and salt and pepper and stir together with all ingredients on the pan. Cook another 8-12 minutes.
Meanwhile, soak the rice noodles in hot water, or heat stir fry noodles in a hot skillet per package instructions.
Remove from the oven and serve over rice noodles or eat alone with chopped green onion.
Tips:
Use Non-Stick Foil to avoid a messy, sticky cleanup.
Cut all the veggies and the chicken into similar sizes so that everything cooks evenly.
Spread all the ingredients evenly on the tray in a single layer.Options:
Proteins: pork, steak, ground turkey, ground porkVegetables: asparagus, green beans, zucchini, brussels sprouts, baby corn
Others: red pepper flakes, water chestnuts, cashews, sriracha
Instead of rice noodles:
White Rice
Brown Rice
Quinoa
Rice Noodles
Stir Fry Noodles
Glass Noodles
Fried Rice
I get to.
Recently I read this little note after seeing it taped to a wall. I was at my friend’s house and I asked her what it meant. She said, “Instead of saying, ‘I have to, I say, I get to.”
My friend is now many months deep in chemo treatments for a cancer that is beyond awful.
This note hasn’t left my mind.
I get to.
Think of all the times we say, “I have to.”
I have to walk the dog.
I have to go to the store.
I have to go to work.
I have to wash clothes.Think of how that phrase might change if it was a struggle to do each one of those things. Think of what it would be like if you couldn’t do any of them.
I get to.It’s the sweetest phrase. And it’s the easiest way to punch your perspective right in the throat.
Because sometimes your perspective needs a swift throat punch.
I get to.
Ovulation moment caught on camera
A human egg has been filmed in close-up emerging from the ovary for the first time, captured by chance during a routine operation.
Fertile women release one or more eggs every month, but until now, only animal ovulation has been recorded in detail.
Gynaecologist Dr Jacques Donnez spotted it in progress during a hysterectomy.
The pictures, published in New Scientist magazine, were described as “fascinating” by a UK fertility specialist.
MRC Human Reproduction Unit, EdinburghHuman eggs are produced by follicles, fluid-filled sacs on the side of the ovary, which, around the time of ovulation, produce a reddish protrusion seen in the pictures.
The egg comes from the end of this, surrounded by a jelly-like substance containing cells.
The egg itself is only the size of a full-stop, and the whole ovary, which contains many immature eggs, just a couple of inches long.
They belonged to a 45-year-old Belgian woman, and Dr Donnez, from the Catholic University of Louvain, told New Scientist that the pictures would help scientists understand the mechanisms involved.
He said that some theories had suggested an “explosive” release for the egg, but the ovulation he witnessed took 15 minutes to complete.
Professor Alan McNeilly, from the Medical Research Council’s Human Reproduction Unit in Edinburgh, said that this fitted with his own research into the ovulation process.He said: “It really is a fascinating insight into ovulation, and to see it in real life is an incredibly rare occurrence.
“It really is a pivotal moment in the whole process, the beginnings of life in a way.”
Note: Steaming vegetables is much healthier than boiling them and would take about the same amount of time. If you do choose to boil them save the water and use in soups or stews.
(The original of the word “chooch” is Italian. It’s a slang term that means a dummy, idiot or moron.)
Gary Rossington, Lynyrd Skynyrd’s last surviving original member who also helped to found the group, died Sunday, March 5th, 2023, at the age of 71. No cause of death was given.
“Gary is now with his Skynyrd brothers and family in heaven and playing it pretty, like he always does. Please keep Dale, Mary, Annie and the entire Rossington family in your prayers and respect the family’s privacy at this difficult time.”
Rossington cheated death more than once. He survived a car accident in 1976 in which he drove his Ford Torino into a tree, inspiring the band’s cautionary song “That Smell.” A year later, he emerged from the 1977 plane crash that killed singer Ronnie Van Zant, guitarist Steve Gaines and backing vocalist Cassie Gaines, with two broken arms, a broken leg, and a punctured stomach and liver.
“It was a devastating thing,” he told Rolling Stone in 2006. “You can’t just talk about it real casual and not have feelings about it.”
“I thank God every day and night that I can keep playing and spreading the name of Skynyrd and our brand. Just being able to talk about Ronnie and Allen (Collins, who died in 1990) and share their music with the audience,” Rossington said. “We had a dream back in the day to be in a big band and make it and then it was taken away from (some of) them real quick. (Those who died in the plane crash), they didn’t get a chance to see how Skynyrd developed, how ‘Free Bird’ became an anthem. So I get to tell their story.”
These are a hit in my house and no matter how many I make I never have leftovers.
I have made them both as an appetizer and for a lunch/brunch.
INGREDIENTS
Garlic butter:
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
(I usually add a bit of salt & pepper to taste.)Mushrooms:
5-6 large Portobello Mushrooms, stem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape, (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnishBalsamic Glaze:
(You can use store bought, or this recipe)
1/4 cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)DIRECTIONS:
Stuffed Portobello Mushrooms
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
Did you know that broccoli did not occur naturally? Humans bred it from wild mustard.
Along with cabbage, kale, cauliflower, brussel sprouts and kohlrabi.
