Saweet! & Sour Stir-Fry

Tell me, do you ever have those nights when you look in the fridge and all you see is a random assortment of veggies that don't really seem to go together?  Or am I alone on that one?  Well, let me just tell you that if that occasion shall ever arise, there is only one thing to make:  STIR-FRY, baby!  Stir-fry is great because it doesn't matter what veggies you have, they're sure to have a party in your pan, and then in your mouth, if you just add the right sauce & serve them over some rice.  You can add meat if you want, but you don't have to.  Its a fly-by-the-seat-of-your-pants kind of dish, which is what makes it so appealing.  Lucky for me, Food Network Magazine had a spread on stir-fry that was out of this world!  We've made a couple of the sauces, but this Sweet & Sour sauce is really the one that took my breath away.  Dick shot me a text the next day to let me know that they were the best leftovers he'd ever had in his life.  And for him to make any kind of effort or fuss to let me know (immediately) how he felt about leftovers is really saying something.  Have fun with this SAWEET stir-fry, my friends.  And be sure to make enough for leftovers!

Sweet & Sour Stir-Fry

From Food Network Magazine

Ingredients

4 Tbsp. peanut oil

3/4 lb of your choice of protein (chicken, pork, shrimp, steak, tofu)

3 c. assorted veggies (I used a little more & was fine!)

2 cloves garlic, minced

1-2 Tbsp ginger, minced

2 scallions

pinch of salt & sugar

peanuts, scallions, sesame seeds, jalapenos, cilantro for garnishing

Sweet & Sour Sauce - recipe follows

Sweet & Sour Sauce

Ingredients

3/4 c. chicken broth

2 tsp. cornstarch

1/4 c. ketchup

2 tsp. soy sauce

3 Tbsp rice vinegar

1/4 c. sugar

1/2 tsp. salt

1 tsp. sesame oil

Directions

Mix all ingredients together well.

Stir-Fry Directions

1. heat peanut oil in skillet over medium heat.  Add the protein; slowly stir until almost opaque, 30 sec - 1 min. (for tofu, brown both sides - do not stir).  Transfer to a plate; discard the oil & wipe out the pan.

2. Heat the pan over high heat, 1-2 min.  Add 2 Tbsp oil, then 2 cloves minced garlic, 1-2 Tbsp minced ginger, 2 minced scallions & a pinch of salt & sugar; stir-fry about 30 sec.  Add the veggies, starting w/ the ones that take the longest to cook; stir-fry until crisp-tender.

3. Add the protein and sauce and stir until the sauce is thick & the veggies & protein are cooked through, about 3 min.  Thin w/ chicken broth, if needed.  Garnish w/ sliced scallions, peanuts, sesame seeds, sliced jalapenos, and/or cilantro.

Serve over brown rice or noodles of your choice.

Smokey Orange & Honey BBQ Sauce

Now that we are having actual summer-type weather, I'm going to go out on a limb and say that BBQ season in the Beehive State has officially begun.  My fingers and toes are crossed that I didn't just jinx something, but I'm feeling pretty confident.  So there.

What, you might ask, is the key to a good barbecue?  Some say you have to smoke your meat (my dad), while others are true to their grills.  I'm just gonna lay it out there:  Its the sauce.  You can do whatever you want to your meat or food of choice, but if the sauce you put on it is bad, then your food is going to be bad.  There are a lot of good choices on the shelves of your local grocery store, at least that's what I thought until I took the plunge and made my own one glorious day last summer.  Sure, in a pinch I'll use that junk, but not if we're having an actual barbecue.  Heck no.  I'd like to think that my family, friends, and taste buds deserve better than that.

Here is the recipe that changed BBQ as I know it.  I know, I know, its just a sauce.  But trust me, you're gonna love it.

Smokey Orange & Honey BBQ Sauce

From Paula Deen via Foodnetwork.com

Ingredients

3/4 c. ketchup

1/4 c. Dijon

1/4 c. soy sauce

1/2 c. honey

2 Tbsp. Worcestershire

juice & zest of one orange

1/2 tsp. ground cumin

1/4 - 1/2 tsp. chili powder

1 tsp garlic powder

1/2 tsp. ground ginger

Directions

Combine all ingredients in a medium skillet.

Simmer 15 minutes.

Store in refrigerator up to one month.

Remember the buffalo wings

Yes, it's that time again...football season! Now, I'm not really a big fan of the game of football. I always had a blast at my high school's football games (go Falcons!), and I'll watch the Super Bowl every year (mostly for the delicious spread of food that is involved - and the commercials), but my real connection to football is the movie Remember the Titans. This is my all-time favorite movie. I've seriously probably seen it over 50 times, and Dick refuses to watch it with me because I know all of the lines and will say them along with the the characters. Is there a better story of overcoming the odds and achieving victory, brotherhood, and friendship through sport? No, there is not. Please don't argue this one with me, it is my blog, after all. hahaha

So, in honor of this fine fall sport I decided to try a recipe that's a must-have at every tailgating or Monday Night Football party: boneless buffalo wings. I also found a blue cheese yogurt dip recipe to go with them that I highly recommend (thank you, Bobby Flay!). So, if you're going to a game, take some wings to share! And if you're not going to a game, pop in the Titans and enjoy!

Boneless Buffalo Wings

from EatingWell.com

Ingredients

3 Tbsp nonfat buttermilk

3 Tbsp hot pepper sauce

3 Tbsp distilled white wine vinegar (I used apple cider & it tasted great!)

2 lbs chicken tenders

6 Tbsp whole wheat flour

6 Tbsp cornmeal

1/2 tsp cayenne pepper

2 Tbsp canola oil

2 c. peeled carrot sticks

2 c. celery sticks

Directions

whisk buttermilk, 2 Tbsp hot pepper sauce, & 2 Tbsp vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

Meanwhile, whisk flour & cornmeal in a shallow dish. whisk the remaining hot sauce and vinegar in a small bowl.

remove the chicken from the marinade and roll in the flour mixture until evenly coated. Discard remaining marinade & flour mixture. Sprinkle both sides with cayenne.

Heat 1 Tbsp oil in a large nonstick skillet over med-high heat. Add half the chicken, place each in a little oil. Cook until golden brown & cooked through, 3-4 minutes per side. Transfer to serving platter. Repeat with the remaining 1 Tbsp oil & chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery & blue cheese dip.

Blue Cheese Yogurt Dip

from Bobby Flay

Ingredients

1 pint thick Greek yogurt

3/4 c. blue cheese, crumbled

2 Tbsp finely chopped red onion

3 Tbsp finely sliced scallions

salt and fresh ground pepper

Directions

combine all ingredients & season with salt and pepper. cover & refrigerate for at least 30 minutes before serving.