Re-Mix Chix Parm

As I mentioned in my previous post – cleaning out the freezer is on our priority list this week and that’s just what I intend to do. The closer you get to the back of the pantry, the more you realize that you’re going to have to get creative. Well my friends, that’s just what happened last night.

As Brian was packing (aka, watching the Orioles game and crinkling paper so it sounded like packing) 

Priority packing!

I threw myself into making something delicious from a whole-lotta nothin’! I managed to find the LAST piece of chicken, pickles, a can of diced tomato, cheese, bread, 2 cans of corn and macaroni noodles… I said I had to get creative, didn’t I?

Well I left the pickles and corn for tonight and moved on with the remaining five items: macaroni, chicken, bread, cheese and tomato.

To start this off I crumbled the bread into thin crumbs and added some seasoning for flavor; Parsley, Garlic Powder, Oregano, Onion Powder, Pepper and Salt in the following measurements:

1 cup bread crumbs
2 tablespoons oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon parsley
A Pinch (Yes, that is a measurement) of thyme
And salt and pepper to taste

Then after slicing 1 lb of chicken breast into thin planks (roughly 4), I rubbed each piece with melted butter and into the crumbs they went!

Those went into the oven at 350 for 20-25 minutes.

While the chicken was baking I threw the 16 oz. can of diced tomatoes into the food processer and into a pot on the stove on Medium heat, in went:

2 teaspoons sugar
1 tablespoon balsamic vinegar
2 teaspoons oregano
1 teaspoon parsley

Once at a simmer turn on low and allow to simmer for the remainder of the time you have the chicken in the oven (roughly 15 minutes)

Cook the macaroni as the package directs.

Once the chicken is browned, top with cheese (I used 1 tablespoon shredded Mexican on each piece) and allow to melt in the oven.

Pile in the bowl in the following order: noodles, sauce, chicken. Devour.

Now I can’t say much for what’s going to come of the remaining ingredients tonight… but I can promise it won’t hold a candle to this Re-Mix Chicken Parmesan. It was a hit. Once we’re in our new house we may need to “clean the freezer” every few months, so far… I am not disappointed with the results!

Freezer clean out, gone right

Have you ever started something with the best of intentions, full of excitement… you just KNOW you’re gonna rock it? That, my friends, is this blog for me. Life caught me in a whirlwind – the best of whirlwinds. Engagement, house building, bridesmaid duties, and work have taken my life by storm in the best way.

Yes, you read that correctly, ENGAGEMENT. Brian asked me to be his wife on August 31, 2012 and we are in the home stretch with only 45 days to go. Suddenly, the blog being postponed doesn’t seem so terrible after all.

THE moment

Our wedding date is set for October 12^th, 2013 and our home should be ready to settle on Halloween. If you’re not so good at math, that would be 19 days apart. Yes, we are nuts. Brian and I both picked up second jobs to offset some of the wedding/house expenses so cooking has really taken a back burner.

With only 45 days left, I’ve got to sharpen my wifey skills and make sure this man never has a growling stomach – which if you’ve ever seen Brian, you know that is not an easy feat. He likes his food.

Not to mention I have to make sure these cuties have someone to teach them the way around the kitchen. It really has been forever, but let me introduce you to our 3 (not-so-new-anymore) nieces. Brian’s sister and mine must have been in cahoots when it came to baby making. Their original due dates were just 2 days apart. The twins (Brynn and Emily) are Brian’s sister daughters, and Meredith belongs to my sister. I’d say their pretty perfect. Though we love our sisters to death, there is one thing they lack – cooking skills. Their hubbys pick up the slack but Aunt Jerica is going to make sure they know all about Stuffed Ham and Fried Oysters. These little ladies WILL know how to cook if I have anything to do with it.

The Twins

Meredith

For the next two months, Brian and I will be holding down fort at the Beavan Compound (aka, his parents’ house) until our house is move-in ready. That being said we have 4 more days to pack and a freezer full of food to eat.

While digging through I pulled out broccoli, cauliflower, and sirloin tips… CHA-CHING – Beef and Broccoli. And here’s what I did:

3 tablespoons cornstarch, divided into 2 tablespoons and 1 tablespoon

1/2 cup water

2 tablespoons water, divided

1/2 teaspoon garlic powder

1 lb sirloin tips (or flank steak sliced)

2 tablespoons vegetable oil, divided into half

4 cups broccoli (I used 2 cups broccoli and 2 cups cauliflower – will not affect taste)

1 small onion, cut into wedges

1/3 cup reduced sodium soy sauce

2 tablespoons brown sugar (I used light)

1 teaspoon ground ginger

hot cooked rice (I used brown rice)

Directions:

1.)    In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

2.)    Add beef and toss.

3.)    In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness (Medium recommended); remove and keep warm.

4.)    Stir-fry broccoli and onion in remaining oil for 4-5 minutes.

5.)    Return beef to pan.

6.)    Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

7.)    Cook and stir for 2 minutes.

8.)    Serve over rice.

If you (like most) struggle when making brown rice, too soggy or two crunchy, follow the directions found here:http://www.skinnytaste.com/2012/04/how-to-make-perfect-brown-rice-every.html

Best directions I’ve ever used and the end result: perfect brown rice every time.

Enjoy!