Why Did the Chicken Cross the Road?

I have had this recipe for quite some time and today was the day! I chose today because my husband went golfing for the afternoon and I am working later tonight so I needed some dinner. I did make a few modifications from the original recipe, therefore, I'll let you know what those are.

Easy Chicken Lo Mein

INGREDIENTS:

-12 ouncecs Chinese Lo Mein noodles (Linguine pasta also works)

-2 skinless, boneless chicken breasts

*-Stir Fry Sauce (Recipe Follows)

-1 Tablespoon Vegetable Oil

-1 Large Onion

-1 1/2 ups Shredded Carrots

-1 Cup Slicked Fresh Mushrooms

-1 Cup Broccoli Florets, Steamed until just barely tender (they will cook longer in the stir-fry)

-Unsalted, dry-roasted peanut halves (optional)

*-1 Can Bean Sprouts

*-1 Can Bamboo Shoots

*-1 Can Sliced Water Chestnuts

*-Snap Peas (or Snow Peas) to taste (I used almost the whole bag)

*-Spinach (I put a few handfuls in towards the end)

*-Minced Garlic

* denotes alteration to original recipe

INSTRUCTIONS:

1) Cook the noodles according to the package directions. Meanwhile, continue with the recipe, and when noddles are done: drain and set aside.

2) Make the stir-fry sauce and set aside. I just bought a bottle of stir fry sauce since I don't normally have oyster sauce on hand.

3) Heat the oil in an extra deep 12-inch nonstick skillet over medium heat.

4) Peal and coarsely chop the onion, adding it to the skillet as you chop. 

5) Stir from time to time. While the onion cooks, slick the chicken into strips about 1/4 inch wide. Add the chicken to the skillet. 

6) Raise the heat to medium-high and stir occasionally.

7) While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Here is where I gradually added my other ingredients; except the spinach.

8) Stir-fry the mixture until the chicken is no longer pink.

9) Immediately, add the stir-fry sauce and noodles. 

10) Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. 

11) Add spinach and continue to stir until they are stir-fried and coated.

12) Serve, garnish with peanut halves (if using)

STIR-FRY SAUCE:

-3 Tablespoons Soy Sauce

-2 Tablespoons Oyster Sauce

-1 Tablespoon Minced Garlic

-1 Tablespoon rice wine vinegar or distilled white vinegar

-1 Tablespoon Ketchup

-2 Teaspoons chopped ginger

-1  teaspoon dark sesame oil

Whisk all ingredients together in a 1-quart bowl.

Ingredients

Mission Complete

Not sure if I can wait until dinner.

Just Peachy

My apologies to all who follow and wondering if I am still alive or not. This spring has been crazy! Especially with the nice weather I am finding myself off the computer and into a relaxing chair on the deck with a good book and enjoying the sunshine.

I don't work until later this afternoon and for some reason I had a 'hankering' for some peach pie. That is probably one of my all-time favorite kinds of pie. I, however, am not skilled crafter of this like both of my grandma's but for those that want a quick, super-de-duper easy pie recipe, this is for you! And I should have you know, I was also hurt in the process of making this. As I came back from the store and walking up the stairs my feet were just too excited and tripped over each other. For those of you who may see me in the next few days and if I am hobbling-you'll know why.

Peach Pie

Ingredients:
2 Cans (21 oz each) Peach Pie Filling (or Topping)
2 Pie Crusts (One for the bottom and one for the top)
Dash of Cinnamon
Dash of Nutmeg
1 Tablespoon Butter

Directions: (You're going to die when you read this)

1) Place 1 pie crust on bottom of pie tin/pan. I used a 9.5 glass Pyrex. Make sure to form it to the pan nicely so easy to remove after baking.
2) Empty two cans of peach pie filling into pan
3) Put a dash of cinnamon and nutmeg over top of peach pie filling ( I didn't measure)
4) Cut 1 tablespoon butter (I cut into fourths) and place on top of filling
5) Place top crust on top of the deliciousness; seal well and flute edges (meaning, pinch)
6) Cut slit in top of crust.
7) Bake at 425 degrees F for about 30 minutes or until crust is golden.

That's it!!