Here is a recipe for the Best Chicken Stir fry it goes great alongside a warm bowl of Jasmine rice and makes for healthy meal.
This quick and easy Chinese inspired takeout recipe can be enjoyed in less than 30 minutes.
The chicken and vegetables are coated in a sweet and savory honey sauce that your family is sure to enjoy!
Vegetables of all kinds go well in this stir fry, you feel free to experiment with what you have on hand.
Best Chicken Stir fry recipe
I like to use a frozen vegetable mixture on those days where I am pressed for time.
So for this recipe, I have used one of my favorite frozen “Asian vegetable mixes” which has broccoli, carrots, green beans, water crescents in it.
However you can use whatever vegetables you like. Fresh or frozen will work, just make sure that if your using frozen to defrost them prior to cooking.
If you end up giving this recipe a try, do let me know in the comments below.
Note: Feel free to squeeze a little bit more lime juice over the dish at the end.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
These Peanut Butter Granola Bars No Bake are chewy, not hard. And are absolutely easy to make and much healthier and better than any boxed kind.
It took me a few attempts to figure out what makes them chewy vs hard, and I have come up with this recipe here.
There are plenty of pre-made granola bars on the market today and most contain a bunch of sugar and other fillers.
There are some specialty made kinds, that can cost you upwards of $3 dollars a bar.
But not these, they are healthy and are much less than a fraction of the cost than any store bought kind.
These no sugar bars can be made with just 5 ingredients and take less than 10 minutes to make. And stores well in any type of sealable container that keeps them fresh throughout the week.
With just some good old ingredients of “oatmeal, honey, cocoa powder, walnuts and your favorite peanut butter brand. You two can start making your own granola bars at home.
T trust me they tasty much better than those box kind.
I like to use organic peanut butter with chia seeds in it, but the type you use is completely up to you.
Whipping these up on a lazy Sunday is best because you can have them stored in the fridge for an easy “Quick on the Go” type of breakfast or snack throughout the week.
Notes: You can add any type of nut to these bars. Store covered in the fridge for up two a week.
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This Baked Brie with Pistachios also is topped with Pomegranates and Honey and is a great appetizer to serve around the holidays, it’s super delicious and easy to make.
I’m so excited to be sharing this recipe with you, because it’s one of those impressive appetizers that everyone is sure to love.
It really can’t get any simpler than this, from start to finish you can have this served up in less than 20 minutes.
WHAT IS IN THIS BAKED BRIE RECIPE
Four simple ingredients: Brie cheese, honey, pistachios & pomegranate.
This snack is sure to be a crowd pleaser when it’s served hot straight from your oven. This Baked Brie with Pistachios, Pomegranates and Honey is super festive looking, don’t you think?
Curb everyone’s appetite in a healthy way while they wait for the main course or serve this on New Year’s eve for you and that someone special.
Goes well also with a glass of white wine and water cracker!
HOW TO MAKE BAKED BRIE FOR THE HOLIDAYS
Once the Brie has been baking for 5 minutes, baste the top and sides with honey and place your toppings on, then return to the oven for another 10 minutes and serve hot.
Oozing goodness this brie cheese goes fantastic on water crackers and paired with white wine
I’m so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
These Bacon Brussel Sprouts are now my favorite side dish, I can’t believe I didn’t try them earlier. The first time I made them was last Christmas and everyone was asking me for the recipe.
Since then I have made them numerous times, because there just so darn good to only enjoy once a year. I like to eat them on their own most of the time as opposed to a side dish.
However they work very very well as a side dish, think Thanksgiving or Christmas dinner. Not only are they super delicious their also very filling. Those little brussels are packed full of fiber and the bacon has a significant amount of protein and fat. So go ahead and indulge!
They don’t take that long to make either, I like to cook them directly on the stove top this way they pick up all the flavor from the cooked bacon. Making this a true one pot dish, that anyone can prepare in less than 30 minutes.
Prep is pretty easy, simply wash and trim off the bad ends of the brussel sprouts. Then slice them in half, and set aside while you saute the bacon. Once the bacon is cooked, add in the brussel sprouts, seasonings and saute in the same pan till their done.
Be certain to purchase a good quality bacon, you don’t want a ton of fat in it. Because you will be frying the sprouts in the leftover bacon fat, now don’t frown now. My bacon gives off about 1 tbsp of fat, it’s that lean. This step really enhances the flavor of the whole dish, so I recommend you give it try before you knock it. However you can drain all the fat if desired, just be sure to still saute the brussels in the same pan as the bacon was cooked. I hope you enjoy!
Yum Brussel Sprouts never tasted so good!
Start by washing the Brussel Sprouts, cut off the rough ends then slice lengthwise and set aside.
Once the bacon has cooked, but not caramelized add in the Brussel sprouts and seasonings.
Add in the Red Wine Vinegar last
I tend to eat these for dinner frequently, however they really should be shared.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
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These Bacon Brussel Sprouts are now my favorite side dish, I can’t believe I didn’t try them earlier. The first time I made them was last Christmas and everyone was asking me for the recipe.
Since then I have made them numerous times, because there just so darn good to only enjoy once a year. I like to eat them on their own most of the time as opposed to a side dish.
However they work very very well as a side dish, think Thanksgiving or Christmas dinner. Not only are they super delicious their also very filling. Those little brussels are packed full of fiber and the bacon has a significant amount of protein and fat. So go ahead and indulge!
They don’t take that long to make either, I like to cook them directly on the stove top this way they pick up all the flavor from the cooked bacon. Making this a true one pot dish, that anyone can prepare in less than 30 minutes.
Prep is pretty easy, simply wash and trim off the bad ends of the brussel sprouts. Then slice them in half, and set aside while you saute the bacon. Once the bacon is cooked, add in the brussel sprouts, seasonings and saute in the same pan till their done.
Be certain to purchase a good quality bacon, you don’t want a ton of fat in it. Because you will be frying the sprouts in the leftover bacon fat, now don’t frown now. My bacon gives off about 1 tbsp of fat, it’s that lean. This step really enhances the flavor of the whole dish, so I recommend you give it try before you knock it. However you can drain all the fat if desired, just be sure to still saute the brussels in the same pan as the bacon was cooked. I hope you enjoy!
Yum Brussel Sprouts never tasted so good!
Start by washing the Brussel Sprouts, cut off the rough ends then slice lengthwise and set aside.
Once the bacon has cooked, but not caramelized add in the Brussel sprouts and seasonings.
Add in the Red Wine Vinegar last
I tend to eat these for dinner frequently, however they really should be shared.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
PIN IT FOR LATER
These Bacon Brussel Sprouts are now my favorite side dish, I can’t believe I didn’t try them earlier. The first time I made them was last Christmas and everyone was asking me for the recipe.
Since then I have made them numerous times, because there just so darn good to only enjoy once a year. I like to eat them on their own most of the time as opposed to a side dish.
However they work very very well as a side dish, think Thanksgiving or Christmas dinner. Not only are they super delicious their also very filling. Those little brussels are packed full of fiber and the bacon has a significant amount of protein and fat. So go ahead and indulge!
They don’t take that long to make either, I like to cook them directly on the stove top this way they pick up all the flavor from the cooked bacon. Making this a true one pot dish, that anyone can prepare in less than 30 minutes.
Prep is pretty easy, simply wash and trim off the bad ends of the brussel sprouts. Then slice them in half, and set aside while you saute the bacon. Once the bacon is cooked, add in the brussel sprouts, seasonings and saute in the same pan till their done.
Be certain to purchase a good quality bacon, you don’t want a ton of fat in it. Because you will be frying the sprouts in the leftover bacon fat, now don’t frown now. My bacon gives off about 1 tbsp of fat, it’s that lean. This step really enhances the flavor of the whole dish, so I recommend you give it try before you knock it. However you can drain all the fat if desired, just be sure to still saute the brussels in the same pan as the bacon was cooked. I hope you enjoy!
Yum Brussel Sprouts never tasted so good!
Start by washing the Brussel Sprouts, cut off the rough ends then slice lengthwise and set aside.
Once the bacon has cooked, but not caramelized add in the Brussel sprouts and seasonings.
Add in the Red Wine Vinegar last
I tend to eat these for dinner frequently, however they really should be shared.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
PIN IT FOR LATER
These Honey Roasted Brussel Sprouts make for an excellent side dish to just about any meal.
I like to serve these honey roasted brussels sprouts almost every other week in our home. And this recipe is one of those simple yet delicious recipes that even the kids will love.
Why? Because they are sweet of course. What kid does not like sweet food!
Sweetened with just the right amount of honey, these are sure to please just about everyone in the house. I did add some mustard as well which really brings these sprouts into their full flavor.
I hope you give them a try and be sure to tweak the honey / mustard ratio according to your families taste.
This recipe also makes for an amazing side dish to just about any type of holiday meal.
Think Easter, Christmas and thanksgiving.
Looking for more Christmas & Thanksgiving recipes?
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This Garlic Naan Bread Recipe is by far my favorite recipe for making homemade naan bread. It’s so soft and fluffy and fresh! Plus it’s pretty simple to make.
And if your looking for a few amazing curry recipes to serve alongside this bread.Then I got you!
I have also listed some other popular Indian dishes that I like at the bottom of this page.
Whenever I make Indian food at home, which is a lot.
I tend to make either naan bread or steamed basmati rice to go along with.
This garlic naan bread recipe is even better than any of those naan breasts that I have tried in our favorite Indian Restaurants.
So, I must be on to something eh?
It’s not only technique that makes this naan so good, it’s the ingredients “fresh yogurt, butter and flour that make this naan something extra special.
Giving it a taste/texture that you’re sure to love, not to mention the addition of ‘kasuri methi’ which is dry fenugreek leaf.
However if you can’t get your hands on dried fenugreek leaves then you can substitute it with cilantro. Naan bread is best made in batches, that way if you have any leftovers however (i have no idea why you would).
It can be stored easily it in the freezer for another time all you have to do is heat it prior and it’s good as the day you made it.
HOW TO MAKE GARLIC NAAN BREAD AT HOME
Easy follow along!
HOW TO MAKE GARLIC NAAN BREAD
BOWL 1: In a large bowl mix together warm water, sugar and yeast, Allow it to dissolved, roughly 10 minutes.
BOWL 2: In another large bowl add your flour, Greek yogurt, garlic powder and salt
Then knead it all together with your hands in the bowl and once combined, remove from the bowl and shaped into a large ball.
Oil one of the bowl and place the big ball of dough back inside and sprinkle with some flour.
Cover it with a damp towel for 1 hour till your dough has doubled in size.
Once the dough has doubled in size, flour your counter and place the dough on top.
Separate the dough with a pastry cutter into 6 pieces.
Roll each into a ball with your hands, sprinkle with flour then cover with saran wrap for 20 more minutes to rise some more.
Then you can roll each one out individually to make your naan breads.
Each bread is to be fried separately! Best fried in ghee butter for a more authentic taste!
HOW TO MAKE GARLIC NAAN BREAD WITHOUT YOGURT
Simply do not add the yogurt, it will still be amazing!
Trust me I have tried both methods, the yogurt just helps it to be a tad more softer.
Cooking the Naan Bread
Heat a your skillet over medium – heat and with a basting brush, season the skillet with some ghee/butter.
One by one, roll your dough out and place onto the skillet individually.
You will see tiny bubbles form on top the dough (see picture above) roughly around 1-2 minutes as the dough begins to take on a light brown color underneath, this is when you will want to flip the dough over.
However before flipping the dough brush with ghee/butter and add fenugreek leaves, then flip.
Cook on the other side for 1 minute or until golden and transfer to your serving plate and cover with a towel to keep warm.
REPEAT steps 3-5 till all pieces are cooked.
Serve warm.
Kasoori Methi = Dried Fenugreek Leaves.
Sprinkle some on your NAAN for that extra flavor
Leftover Naan: Double up the recipe if you want to freeze some for later. Naan Bread can be frozen easily by placing in a zip lock bag. Just place parchment paper in-between each one. This will sea in the freshness and allow you to remove each piece, one at a time as needed. (see pictures below
You can freeze for another time, simply heat up in the microwave
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Below you will find some popular recipes from this blog that go great with this naan bread:
Here a great recipe “Black Bean Pork Vegetables Stir fry “ it goes great alongside a warm bowl of Jasmine rice.
HOW TO MAKE BLACK BEAN PORK
Start by making the sauce, by adding 2 tbsp of cornstarch to 5 tbsp of water and blend.
Then add in the black bean sauce, honey, ginger, garlic chili and stir to combine.
Then slicing up the boneless pork, once that is done.
Heat up a wok or non stick frying pan with 2 tbsp of sesame oil and saute the pork till browned.
Then pour in the sauce and saute for another 2 minutes before adding in your vegetables of choice and sesame seeds.
Saute everything together for a remaining 15 minutes before serving as is or over a bed of jasmine rice.
Season with salt to taste, enjoy!
I tend to use broccoli most times for this recipe. However today I had a bag of frozen Asian vegetables that I used instead.
Made with boneless pork tenderloin, black bean sauce, corn starch, honey a few spices. That you’re sure to enjoy, plus it’s quick and can be on the table in less than 30 minutes.
I like to use a frozen vegetable mixture on those days where I am pressed for time.
So for this recipe, I have used one of my favorite frozen “Asian vegetable mixes” which has broccoli, carrots, green beans, water crescents in it.
However you can use whatever vegetables you like.
Fresh or frozen will work, just make sure that if your using frozen to defrost them prior to cooking.
If you end up giving this recipe a try, do let me know in the comments below. I would love to hear how you liked it ?
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
Note: Feel free to use broccoli asparagus or any other vegetables you like.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
These Mustard Honey Pork Chops are super easy to make and are really really delicious! Go ahead and serve these pork chops with mash potatoes or a vegetable of your liking.
CAN YOU USE ANY KIND OF PORKCHOP?
Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs.
I just love the way the dijon mustard, vinegar and honey coats the pork, it creates a sweet yet tangy taste that is absolutely delicious!
And the nice thing about these chops is that they take no time at all to make.
Can you believe that this beautiful dish can be on the table in less than 30 minutes?
So if your expecting guests over at 6pm you can through these in the pan and have them plated in no time. Just be sure to marinate them prior and your good to go!
I really like to serve these pork chops during those busy weekdays, where I am craving something filling yet fast.
You can easily saute or bake some fresh asparagus, brussel sprouts or broccoli on the side that would accompany this dish very well. It’s your dinner, so I will leave those option ideas with you.
If your not on a paleo diet, then why not go ahead and bake a few potatoes. Those would also go along really well with these pork chops.
HOW TO MAKE HONEY MUSTARD PORK CHOPS
The trick to having the best cooking the best Dijon Mustard Honey Pork Chops is in the marinade.
I like to marinade my chops the night prior, however you can also marinade it one hour prior if your in a rush.
Then all you are simply wanting to do from their is remove the chops and generously on both sides prior to cooking with salt and pepper.
Searing them in a non stick frying pan on both sides till cooked. Once cooked remove and plate, then place the sauce in the pan and saute on medium heat for 5 minutes and pour on top of the chops.
Be sure to use ample butter when frying the chops, which will help to sear them properly give it it’s depth of flavor while still keeping the chops moist and juicy.
If you follow these tips you are sure to prepare the best pork chops ever. Also feel free to use bone in pork chops, pork loin or ribs.
To prepare the pork you will want to sear chops in a non stick frying pan with a little butter, rosemary and seasonings. Each side will take about 8 minutes to cook, while cooking baste with butter in the pan.
Note: These chops can be done on the grill as well. Save the marinade to cook on the stovetop for a juicy sauce that can be served right overtop.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Healthy Honey Lime Vinaigrette is sweet tasting with a hint of tang. And goes quiet well on many different types of salads.
I started to share some of my favorite homemade “Healthy Vinaigrette” recipes here with you all this summer. This recipe will be the third one on that list, so if you like this one.
Then be sure to check this blog for my others and stay tuned for more to come in the following months.
This one is listed as vegan and that is because we are not adding in any sour cream or yogurt like some of my other dressings. Making it more light too!
Gone are the days where I will buy store bought Vinaigrettes, homemade just tastes that much better and is healthier. So I encourage you to give it a try as well. Really there is not much to it, pour shake and store. That’s it!
So what makes this a healthy vinaigrette? It’s the ingredients of course. This one calls for olive oil, lime juice, dijon mustard, honey and a few seasonings.
This Vinaigrette also pairs really well with all types of vegetables and proteins.I like to use mason jars to store my dressings.
Then you can simply shake everything together and wulla it’s ready to enjoy! Plus each mason jars can store in your fridge for up to 3 weeks.
Honey Lime Perfection!
Note: Stores in the fridge up to 3 weeks! Also if you prefer more sweet than tangy vinaigrette feel free to add anywhere from 1 tsp to 1 tbsp of honey to sweeten it up. Personally I like it without!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!
