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Stir Fry Chicken W/Snow Peas

To cook stir fry it is best done by using a wok.


You are cooking your meats and vegetables quickly. All Meats and vegetables should be cut up in bite size portions. When you stir fry, you will need to heat your wok to a high heat, then add a small amount of oil. The fastest method to any cooking is being organized and having all of your ingredients prepped and cut to uniform sizes.




Stir-fry was initially developed in China as a way of cooking that worked well on a simple brick stove. Stir-frying is a quick and fresh way to cook as it suits those with a hectic lifestyle and those who are health-conscious too.




Stir frying is a pair of Chinese cooking techniques for preparing food in a wok. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the two techniques of cooking. These two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok.

Stir-fries are one of the most popular and recognizable Asian dishes around. The hallmarks of this healthy dish are crisp-tender vegetables and a light coating of savory sauce made from easy-to-find ingredients. First, quickly stir-fry some sweet red bell pepper and snow peas. Next stir-fry the chicken in its marinade, cooking until the chicken is browned and the marinade has thickened. Add the vegetables back to the pan, stir to coat everything in the sauce, and serve this fast, fresh, vegetable-packed meal in about 30 minutes.





1-2 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into 1/4-inch-thick pieces
1 medium red bell pepper, diced into small pieces
2 Tbsp oyster sauce or Hoisin sauce
2 Tbsp dry sherry vinegar
2 Tbsp soy sauce
1 Tbsp cornstarch
1/2 tsp kosher salt
1/3 cup unsalted cashews
2 stalks of celery cut into 1/4 inch slices
2 stalks of carrots cut into 1/4 inch slices
8 ounces of bean sprouts
8 ounces snow peas
8 ounces of broccoli
1 medium red& green bell pepper cut into 1/2 inch pieces
2 medium garlic cloves, minced
2 medium scallions
1 Tbsp plus 2 tsp vegetable oil
Steamed white rice, for serving


Place the oyster sauce, sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine.


Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes. Meanwhile, prepare the remaining ingredients.




Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside.

Rinse and dry the snow peas, and bean sprouts and set them aside.


Finely mince garlic and place it in a large bowl.

Next trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.




Heat a 14-inch flat-bottomed wok or large frying pan over high heat about 1 to 2 minutes.

Pour one teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper. Using a metal spatula or tongs, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes.



Drizzle another teaspoon of the oil around the perimeter of the wok or pan then add the snow peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the large bowl with the garlic and scallions.




Transfer to the large bowl with the peppers, garlic, and scallions.



Transfer to the bowl with the other cooked vegetables.




Drizzle remaining tablespoon of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer. 




Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.

Toss cashews into chicken over high heat for one minute.



Add cooked snow peas, and remaining cooked vegetables.


Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more.


Serve immediately over steamed rice.





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Salads Three Ways-Tami’s Corner


Macaroni salad my way


1lb small shells
8 oz cheddar cheese, diced into small pieces

4 green onion stalks, thinly chopped
1 15 oz can black olives, drained and sliced
1 lb bacon cooked crispy and crumbled
2 Tbsp Mayonaise just enough to coat salad
Salt and fresh ground pepper to taste


Cook bacon until crispy. I use my kitchen scissors to cut into small pieces prior to cooking. I buy the ends and pieces package from sprouts.



Cook pasta per package. Rinse thoroughly and allow to cool completely.

Cut cheese into very small chunks. Slice black olives and place in bowl.


Finely Slice green onion and place in bowl. Add cooled bacon and pasta to dish and mix through.


Mix all ingredients in bowl together before adding the mayo. Once you’ve done that you may now add mayo. until you have all ingredients coated. Put into serving dish. Sprinkle top with paprika and cover. Refrigerate several hours before serving. Best served cold.


Iceberg Wedge Salad W/Homemade Blue cheese Dressing



3/4 cup sour cream
1 1/3 cups mayonnaise
1 tsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
4 ounces blue cheese, crumbled


In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.


Wedge salad


Iceberg lettuce cut in quarters or half
Grape tomatoes sliced in half
Avocado chunked
Sliced green onions
Crumbled fresh cooked bacon


Roasted Veggie Salad



Red baby potatoes
Yukon baby potatoes
Sweet onion
Crimini mushrooms
Red and yellow bell peppers


Wash all veggies well. 


Quarter potatoes, onions cut into chunks and separated.

Toss all prepared veggies in a bowl with EVOO and salt and pepper.


Cook in a 425 oven for 20-30 minutes. Until tender.


I like to pour half a stick of melted butter and squeeze fresh lemon juice and then sprinkle real bacon crumbled over the top.


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Carving Tips For Halloween Pumpkins & Roasted Pumpkin Seeds

Fun Halloween Party Ideas With Tami

Fun Halloween Party Ideas With Tami

Dish With Clarissa:

With Halloween right around the corner, get a jump start with Tami and her great party ideas, using fresh ingredients!

Originally posted on Dish With Clarissa:

Fun Halloween Party Ideas


I usually do themed food for Halloween primarily for kids, although I continue it even though my kids are older. Just fun finger foods mostly so we can eat and run.


Easy ingredients, semi soft cookies, red frosting, slivered almonds, mini marshmallows.



We made personal pizza for a Halloween party I had for Connors friends. It’s a burritos sized tortilla that we cut into skulls, but can do any shape. Can use whole wheat tortillas too. We laid out many topping choices and everyone made their own pizza



This dip is ghoulishly green and really healthy. Made with Fage Greek yogurt, Parmesan cheese, spinach or kale and fresh garlic, salt pepper to taste. Make night before as flavors need to set.



These I made with ground turkey, long grain and wild rice, marinara and a few other items like onions, garlic…

View original 169 more words

Crispy Slow Cooker Carnitas


These Slow Cooker Crispy Carnitas are moist and delicious. They get an overnight marinade in Dr. Pepper and then cook in a slow cooker to make them the most moist Carnitas you’ll ever have.



1 2 liter of Dr. Pepper
4-5 lb boneless pork loin roast.
1 tbsp olive oil
2 tsp cumin
1 tsp. chili powder
1½ tsp salt
1/2 tsp of garlic powder
1 tsp pepper
2 bay leaves
1 large yellow onion, chopped
4 cloves of garlic, minced
½ cup orange juice


Trim the fat off and cut pork loin into 3 inch chunks, and place pork in a large bowl or ziploc bag and cover meat with Dr. Pepper. Place covered bowl in the fridge overnight.



Using a large colander and drain the Dr. Pepper.

Using a small bowl mix the cumin, chili powder, salt and pepper, and rub half the mixture on the pork and set aside for an hour.
Heat oil in a large skillet heat over med high heat, and sear the pork on all sides for 3 min per side.



Place the onions and bay leaves in the bottom of the slow cooker, then add the seared pork and place in the slow cooker pour ¼ cup of orange juice into the hot skillet that cooked the pork and using a wooden spoon scrape up the flavor bits on the bottom of the pan, then pour into the slow cooker. Add remaining orange juice and 1 cup of Dr Pepper into the slow cooker.



Stir into slow cooker the remaining spice mixture and garlic.


Cook on low for 6-8 hrs, until meat is tender and falling apart. Line a baking sheet with foil and shred the pork over a colendar to drain excess liquid and spread out on sheet tray in a single layer.


Place under the broiler for 5 minutes to crisp up, flip the meat over and drizzle with ⅔ of the cooking liquid in the slow cooker and place back under the broiler for another 5 min


Remove from oven and drizzle with another ⅔ of the cooking liquid.

Serve your favorite way.




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Curiosity Quest and more…..

Hello Fellow Bloggers in the blogosphere

I know I been recycling or re-blogging some of my earlier dishes, not because I have nothing new to post, but because I’ve had a lot going on between home, moving, and going back to work after a five-year hiatus…lol.. I promise to have lots of new stuff in the weeks to come, new contest, dishes, along with a new category that focuses on Health & Beauty.

The main focus of my post today is for Tammy Greene. Tammy is the Producer of and she is looking for contributors that blog about kids crafts and/or DIY.


If you or anyone you know loves to blog about kids, crafts and DIY please shoot me an email at or please include the link to your blog and I’ll send onto Tammy.

This would be a great opportunity for any blogger looking to build a wider audience. I’m pleased to announce that I am one of the contributors that will be going live this Monday with Curiosity Quest new word press blog!


and finally…….


Happy anniversary to my blogs second year. This last year has met with many challenges has been a journey that I’ve enjoyed each step of the way. I am looking forward to getting back with all new content, focus, and lots of great attitude.

Till again… Ciao Clarissa

Lebanese Inspired Fig Jam

I’ve always had a fascination with Middle Eastern Cuisine from Greek to Persian, the range of spices has left my palate begging for more. So next week I’ll be showcasing a few of my middle eastern favorite dishes. But for now I have a recipe for Lebanese Fig Jam, which is a popular staple in Lebanon. What separates Lebanese Fig Jam from ours (US) is ground Mastic which can be found in Greek or Middle Eastern stores. Mastic extract comes from a tree similar to the pistachio family.

If you can’t find Mastic then anise seeds or star anise will work, just make sure to dry roast before you grind then to a powder, and by dry roasting you will bring out the intense aroma and flavor of anise, or any other seed or nut. Roast before you use and you will notice a clear difference.

So I made my Lebanese fig jam and had my friends who is also Lebanese try it. Keeping my fingers crossed, that I came close to replicating such a beloved staple and not insulting my friend by being way off base, i held my breath.

I nailed it on my first try.

This jam is so amazing at the end of this recipe is a quick summary of the sandwich I made for lunch this week, using this Lebanese Jam recipe! 


1 1/2 lbs dried figs
Fresh juice from one lemon
3/4 cup sugar
1/4 cup honey
1 cup of water
3 tbsp roasted sesame seeds
1/2 cup walnuts, dry roasted and chopped
¼ tsp well-crushed mastic (found in Greek or Middle Eastern grocery stores) or 3 tbsp ground anise seed or star anise, dry roasted first.



Remove the stems and coarse chop the figs.

Using a medium sauce pan Bring water and lemon juice to a boil.


Carefully stir to dissolve the sugar as the water is boiling.

Add the figs, simmer and stir constantly until the figs are soft with the consistency of syrup (about 20 minutes).


Using a skillet over medium heat dry roast sesame seeds than walnuts. Next dry roast anise seeds or star anise for a few minutes before grinding to a powder, (if you do not have on hand Mastic). You don’t want to burn your seeds or nuts. After about 5 minutes you should start to smell the aroma of what you are dry roasting, so shake the skillet a bit during this time. 


Add anise seed, sesame seeds and walnuts, and simmer for three minutes.


Remove from heat, and add the ground mastic and thoroughly mix it in with the fig mixture .


If you are making a preserving, pour into clean sterile glass jar, seal immediately and follow proper rules for canning.

Prosciutto, Manchego and Fig Jam Sandwich

I love trying various cheese and breads with prosciutto with the sweet and fruity jam. So instead of using goat cheese I went with Manchego which is a cheese make from sheep’s milk. Manchego is a bit sweet and a little tart, that paired perfectly with these ingredients. I chose a whole wheat and honey oat bread to balance the cheese & prosciutto and to be different. The jam has just enough sweet countered by the licorice flavor of star anise, so don’t spread on too thick.

I also spread this jam on one side of toasted bread  added Manchego cheese on the other slice and slapped a burger patty between and hands down was this a delicious burger.



4 slices honey oat bread
3-4 oz. prosciutto
1-3 Tbsp fig jam or to taste
7-9 slices or roughly 3 oz of manchego cheese


Spread the fig jam on one slice of the bread.

Add the slices of prosciutto, then the cheese on top.

Grill on a Panini or foreman grill until the cheese has melted.



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Skinny Blueberry Cheesecake

Dish With Clarissa:

Love blueberries and cheese cake, but watching both calories and fat intake? This easy cheesecake has flavor, freshness and is skinny too!

Originally posted on Dish With Clarissa:

Found this gem on Pinterest. Now you can indulge in a skinny blueberry cheesecake and not feel a bit guilty. The blueberry delight is only 5.9 grams of fat, while keeping its flavor, sweetness and richness.
Very easy to make, no pots or pans, just set in your icebox!
Recipe courtesy of “Self Magazine”



1 1/2 cups finely ground reduced-fat graham cracker crumbs
4 teaspoons light (reduced-fat) butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 tablespoons fresh lemon juice
2 teaspoons powdered unflavored gelatin
8 oz reduced-fat cream cheese
8 oz fat-free cream cheese
14 oz fat-free sweetened condensed milk
Several fresh mint leaves

Preheat oven to 350°F. Lightly coat a 9″ spring form pan or glass pie pan with melted butter or light olive oil


Using a food processor or by hand break up graham crackers till a fine texture. Combine crumbs and…

View original 123 more words

Lebanese Inspired Fig Jam

Dish With Clarissa:

Made this last year for a special friend, and nailed it my first time making this easy and delicious jam! Use a whole honey wheat bread spread it on both sides, add a couple of slices of prosciutto and manchego cheese, and cook panni or grilled cheese style, you won’t be disappointed. Make a large batch and freeze for future use!

Originally posted on Dish With Clarissa:

I’ve always had a fascination with Middle Eastern Cuisine from Greek to Persian, the range of spices has left my palate begging for more. So next week I’ll be showcasing a few of my middle eastern favorite dishes. But for now I have a recipe for Lebanese Fig Jam, which is a popular staple in Lebanon. What separates Lebanese Fig Jam from ours (US) is ground Mastic which can be found in Greek or Middle Eastern stores. Mastic extract comes from a tree similar to the pistachio family.

If you can’t find Mastic then anise seeds or star anise will work, just make sure to dry roast before you grind then to a powder, and by dry roasting you will bring out the intense aroma and flavor of anise, or any other seed or nut. Roast before you use and you will notice a clear difference.

So I made my Lebanese fig jam and…

View original 479 more words

Basic Kitchen & Cooking Safety Tips & Charts

Strawberry-Herb Shortcake Pizza

Dish With Clarissa:

Fresh strawberries and rosemary are the perfect marriage with this delicious shortbread pizza.
Courtesy of Better Homes & Garden!

Originally posted on Dish With Clarissa:

This recipe is courtesy of Better Homes & Garden. I’ve made this on several occasions and have only changed two ingredients.

My kids don’t care for Rosemary, even though it makes this delight pop, so i do omit this ingredient. Also instead of sprinkling regular sugar, i use Turbinado Sugar as it’s a sugar used in baking and as a finishing touch, nor does this type of sugar scorch easily.

I like to spread mixed berries on top as opposed to just strawberries.


1 quart strawberries, halved or quartered (4 cups)
1/4 cup honey or agave nectar
3 cups all-purpose flour
1/4 cup sugar
2 Tbsp chopped fresh rosemary or thyme (optional)
4 1/2 tsp baking powder
3/4 tsp salt
1/2 cup cold unsalted butter, cut into small pieces
1 3/4 cups whipping cream
1 egg white, lightly beaten
2 Tbsp turbinado sugar
Sweetened whipped cream

Best to gather up all your ingredients first.


Preheat oven…

View original 180 more words

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