Today started with a bang with an order for 4 dozen cookies and some mini cinnamon rolls. Needless to say, my kitchen smelled delightful by 6:30 this morning. Maddie May woke up asking, “What you baking Mommy?” I love that my 2-year-old knows that smell means something is baking. Check out some of the eye candy…
After being so productive first thing, I got the dog dropped at the groomers and had the kids at the park before 10am. The weather was just so beautiful I couldn’t resist. There is nothing like spending the morning at Tanglewood, catching up with an old friend, and seeing my kids wiped out by the time we get home.
Other than the damper on my sunshine that came with the information about needing a commercial kitchen it was wonderful. I spent the afternoon working on ideas for finding My Preppy Kitchen a home. This is an incredible opportunity for me and I won’t let it drop this easy. Pray for me guys, I need your support for sure!
Tonight’s dinner was delightful, easy, and made everyone happy. I did a very easy fresh, light stir fry. My kids absolutely love stir fry and so do Jeff and I so it is one of those meals I know I will not have any resistance from serving. Plus, I knew I had leftover cookies from this morning waiting for dessert!
Try the stir fry on a night that you have time to chop a little. Or, do the prep in the morning and just toss it all together when you are ready for dinner. I used chicken but it would be equally good with beef, shrimp, pork, or all veggies.
FRESH STIR FRY with ZUCCHINI AND ONIONS
2 large boneless skinless chicken halves cut into bite size pieces
1/2 t grated ginger
4 minced garlic cloves
salt & pepper
red pepper flakes
1 red bell pepper thinly sliced
5 green onions cut into 1 inch slices
1/4-1/2 cup soy sauce and or ponzu
1 medium zucchini
1 small yellow onion
1 T toasted sesame seeds (toast in a med hot skillet until light brown and aromatic)
2T Olive oil
Heat 1T Olive Oil in a wok or large skillet and stir fry chicken. Add red pepper flakes, salt, and pepper to taste, grated ginger, and minced garlic. Add soy or ponzu and stir fry until chicken is almost cooked through. Add broccoli, red pepper slices, and green onions and continue to stir fry until chicken is cooked through and veggies are tender but still crisp. Remove to a warm dish and keep warm in an oven while you cook zucchini and onion.
Heat 1T olive oil and add zucchini and onion. Salt & pepper to taste and add a few dashes of soy sauce. Top with sesame seeds and continue to stir fry until cooked through and onions are tender.
Serve all with hot steamed rice. Heat it up with a little Rooster Hot Sauce!
It makes a lot so you will have leftovers for lunch tomorrow. We have plenty to serve all 5 of us and lunch for Jeff tomorrow.
I have been up way past midnight since Friday & I am going to bed.