Tag: vegetables

Keisha McKinney: Salmon and Vegetable Sheet Pan Meal {Foodie Friday}

One pan meals. We all talk about how much we LOVE an easy meal that uses one pan, but when it comes down to it… we forget how much we love them until its time to clean up dinner. Insert the sheet pan meal (ta-dah)!

I don’t know about you, but I hate unloading the dishwasher. So, as much as I’d like to say one pan meals are for easy after dinner clean up, it really means the less dishes that go in the dishwasher, the less that have to come back out and be put up. Mr. McKinney recently had surgery so I’m spending my summer taking care of 2 babies – a little one and a big one!

In the summer, we like to spend time on the grill, and vegetables are usually the side to anything we are doing. But, our grill went “kaput” over the winter months and we have yet to replace it. (that doesn’t mean we have not made multiple trips to look at grills…but that’s a different story. I guess if he can walk the aisles of Target with me, I can walk the aisles at Home Depot to look at grills.) With Mr. McKinney down and this not being the summer I learn how to operate the grill, we are back to old faithful….the oven. READ MORE

 

 

 

 

Keisha (Pittman) McKinney lives in South Arkansas with her husband and sweet Boxer, Bailey and….a new baby boy! Keisha is remembering what it’s like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere. She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats, the social justice cases on her heart, and all that she is learning as a #boymom!

 

 

 

Blog –bigpittstop: new journey, new normal, new you –  http://www.bigpittstop.com/

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Jessica Bauer: Homegrown Stir Fry {Foodie Friday}

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We eat a lot of veggies in the summertime.

From the abundance of tomatoes and okra in our yard to the neighbors who knock on our door with a bag full of squash to the local farmer’s markets brimming with gorgeous homegrown edibles, we stay stocked. Summer is my favorite season for many reasons, but the meals that come with it rank high. The recipes from my own garden usually include two steps: slice and eat. Sometimes this recipe is reduced to pick and eat (a little dirt won’t hurt).

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Our bunch has grown a backyard garden for six summers and we have learned so much with our hands in the dirt. The best thing about our veggie patch, however, is that we work it together. The boys love planting and three-year-old Nora is the best cucumber picker I know. It’s a great family project to teach your kids where food comes from and encourage them to eat fresh!

On this Foodie Friday, however, I think I’ll go beyond a plate of sliced heirloom tomatoes (although we both know that’s a meal in itself). I’m sharing one of my husband’s specialties that’s served regularly around here. It’s a one-pan wonder that only requires a little chopping as prep work. It’s Jonathan’s Famous Stir-Fry and it incorporates veggies from all over town.

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He whipped this up recently and included a garden pepper, the neighbor’s yellow squash, and sugar snap peas frozen fresh. Read on for an easy recipe that the whole family will love. Use whatever crispy, crunchy veggies are growing in your area and change it up regularly for new flavors every time. We like to sub shrimp for the chicken sometimes. Make it your own and enjoy!

Jessica Bauer: Jonathan's Famous Stir Fry

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 1/2 cup sliced carrots
  • 1/2 large onion
  • 1/2 large bell pepper
  • 1 clove garlic (chopped fine)
  • 1 yellow squash sliced thin
  • 1 cup sugar snap peas
  • 1 crown of broccoli chopped
  • 1/2 cup soy sauce
  • Salt and pepper to taste
  • 2 cups Riceland rice (medium or long grain)

Instructions

  1. Cut the chicken into small pieces and put into wok or skillet with 3 tablespoons vegetable oil over medium high heat. Sauté until done, add half of the soy sauce stir and remove from wok.
  2. Add another tablespoon of oil and the carrots and stir-fry for 4 minutes.
  3. Repeat for peppers onions and garlic together.
  4. Repeat for squash.
  5. Repeat for peas.
  6. Repeat for broccoli.
  7. Add chicken and remaining soy sauce and bring up to temp.
  8. Add two cups rice and just shy of 4 cups water to medium sauce pan. Bring to rapid boil and reduce heat to simmer cover and cook for time listed on the bag.
  9. Plate the rice and then top with stir fry. Salt and pepper to taste. Yum!
https://arkansaswomenbloggers.com/jessica-bauer/

 Jessica Bauer

BIO:

Jessica Bauer is a small-town girl raising her bunch in southwest Arkansas. Her cast of characters includes a husband of 10 years, three mostly sweet kids, and 11 chickens. She blogs about them all at Life With the Bauer Bunch. Stop by to check out the good, the bad, and the funny in motherhood.

 

 

 

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