Hodge Podge Asian Chicken Stir-Fry.

I'm finally cooking again!! Or at least trying to. A week ago I took some time to browse the interweb and get ideas for easy, fast, semi-healthy recipes. After a ton of reading and learning a new thing or two, Monday I decided to take a peak in the pantry and fridge and see what (little) I had to work with. I was pretty pleased with the end result. So easy and delicious! You can change it up incorporating whatever meats, veggies or noodles you'd like and it will probably taste just as good. Below I've included my recipe notes. Hope everyone has a yummy Friday!

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 2

Ingredients

• 2 Tablespoons Olive Oil, Divided
• 1 cup Mushrooms, Sliced
• 2 whole Boneless, Skinless Chicken Breasts, Chopped
• 2 cloves Garlic, Minced
• ¼ cups Broccoli (or your vegetable of choice)
• ½ cups Unsalted Peanuts
• 3 Tablespoons Low Sodium Soy Sauce
• KC Masterpiece Honey Teriyaki Marinade
• ½ lb of Whole Grain Whole Wheat Spaghetti Noodles (or your pasta of choice)
• Salt And Pepper, to taste 

Directions

1. Marinate chicken using the KC Masterpiece Honey Teriyaki marinade at least 30 minutes. I did 6 hours. (The longer the better).
2. Cut the chicken into approx. 1 inch cubes. Set aside.
3. Cook noodles in a separate pot following directions on the package. Once cooked drain, rinse and set aside.
4. Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft (about 5 minutes). Remove from skillet and set aside in separate bowl.
5. Add the remaining olive oil to the skillet and add the chicken. Brown on all sides until cooked, (about 5 minutes per side). 
6. Next add in mushrooms, garlic, broccoli and peanuts and stir for 30 seconds to 1 minute. Turn heat to medium low.
7. Pour soy sauce into skillet coating chicken and vegetables. Mix well and cover with lid to steam for another 30 seconds to a minute. 
8. Add in noodles and stir together until mixed well. Turn off stove and again cover with lid to steam while waiting to serve.

Knock You Naked....Brownies.

FYI the Salt Creek Steakhouse in Breckenridge
named these little nuggets of heaven so no. If only I could
be so clever.

For our first two home games I really wrestled with a severe sweet tooth. And not just any old sweet tooth. An ooey gooey caramel chocolate filled sweet tooth. If you love pecans, chocolate, caramel and powdered sugar - you'll love this recipe. And best of all - it's super easy and quick to make. Below I've posted the recipe, but if you'd like to venture over to Ree's website (I love scrolling through all of her yummy recipes), click here.

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• 1/3 cup Evaporated Milk
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 60 whole Caramels, Unwrapped
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the classic "Knock You Naked Brownies" recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don't really knock you naked...but almost.