The DieDie Blog

Ingredients:
2 TBSP Corn Starch
4 TBSP Soy Sauce
1 Green Pepper
1 Red Pepper
1/4 Cup of Onion
1 Package Baby Carrots (chopped into sticks)
2 Boneless Chicken Breasts
3 Cups Rice
1 Egg

Add the soy sauce and the corn starch into a mixing bowl and stir until dissolved. Chop up the chicken into small chunks and add to the bowl. Make sure to get the chicken nice and coated with the sauce. Then set the bowl into the fridge and let it marinate for about 20 minutes. While that’s going we can chop up our green and red peppers into thin strips. Do the same to the carrots. The onions can just be chopped into squares. Get your rice going as well. I do mine in a rice cooker, but instant rice in a saucepan works just as well.

Once the chicken has marinated pour the excess sauce out and drop the chicken into a greased (either use Pam or oil) frying pan or wok. Cook the chicken until it’s able to be easily broken apart with a spatula. Now’s the time to add in all our delicious ingredients! Toss in the peppers, onions, and carrots. Stir fry til the vegetables are cooked but still crisp. You want to retain that nice crunch and not let it get too soggy.

Now’s the time for the egg. Make a well in the stir fry and scramble the egg, then mix together. By this time your rice should be done so go ahead and add that into the pan/wok. Mix it all together and add a little extra soy sauce to taste.

Viola! A quick and simple way to make chicken stir fry. It’s one of my favorites and I especially love the colors in addition to the delicious taste.

Enjoy!

What’s for dinner? Why DieDie’s pork chops, steamed broccoli and home made cheese sauce that’s what! Tonight I’m going to walk you through one of my regular dinner selections. It’s a combination of my own experiments and a recipe I found online. So without further a do lets dive right into this simple tasty recipe from my kitchen to yours.

We’ll take this one step at a time. First up pork chops.

Pork Chops

Ingredients:
2 Thick Cut Porks Chops
Olive Oil
Pepper
Sazon Seasoning (1 packet)
Garlic Seasoning
Adobo Seasoning

Take the pork chops and cut off the fat. Be sure to have the pork chops on a chopping board or plate as the sazon can sometimes stain things. Then proceed to rub the sazon, garlic, adobo, and pepper into first one side of the pork chops and then the other. You should get a nice red color from the sazon. In a pan, add the olive oil and heat to a simmer. Next, place the nicely seasoned pork chops into the oil CAREFULLY! It should take about 20 minutes, flipping occasionally to let the seasoning cook into both sides of the chop.

Now take some broccoli and place it in a metal strainer. Set up a pot half filled with water and heat til boiling. Place the strainer over the water and let it steam cook. Placing a sauce pan lid over the broccoli helps to speed up the process.

While that’s cooking, lets get the cheese sauce together. This recipe is delicious and quick to make. I found the recipe on about.com by Diana Rattray, so please give props to the original posted here.

Cheese Sauce

Ingredients:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

First we’re going to melt the butter; then remove from heat. Stir in the flour, salt, and pepper. Gradually add in the milk, stirring until it’s well mixed. Make sure you stir the mixture constantly over low heat until it’s nicely thickened and smooth. Then cook it for an additional 5 minutes. Add in the grated cheese and stir until smooth and well blended. Viola! We have awesome cheese sauce to go along with our steamed broccoli and gorgeous pork chops!

Enjoy!

Mmmmmm! So it has occurred to me that I have a category I have neglected. The Cooking Category!! So to remedy this I’ve decided to share with you a relatively simple, healthy yet tasty recipe I concocted. The Turkey Quesadilla.

Turkey Quesadilla

Ingredients:
1 lb turkey meat
1 green pepper (diced)
1 red pepper (diced)
1/4 cup of onion (diced)
1 cup cheese (grated)
2 tbsp Salsa (optional)
Chili Powder (season to taste)
Black Pepper (season to taste)
Hot Sauce (season to taste)
Adobo (season to taste)
2 packets Sazon
2 tortillas (flour, wheat, corn whatever your preference)

Brown your turkey meat and toss in the onion. Once the turkey is browned or grayed as turkey meat tends to turn, start to add in your seasoning: chili pepper, black pepper, hot sauce, sazon and adobo. Season to taste. You want to make it spicy enough for your palate. So if you like it relatively spicy add more chili powder, pepper, and hot sauce.

After you’ve got your seasoning the way you like it, toss in the red and green pepper. You want the peppers cooked enough so that they are still crunchy. So no more than a couple of minutes in the pan. Alright the mix is done! Now here comes the tricky bit.

In a separate frying pan place your first tortilla shell. Sprinkle the grated cheese over the top enough to cover it, but don’t over do it as you want to save some cheese for your top layer as well. This serves as the gooey tasty glue that will hold your tortillas together when you flip them. Once the cheese is on add your mixture and spread over the tortilla starting in the middle and working your way out. You want to flatten the meat after it’s spread and make sure it’s evenly distributed. Ok you can now add in some salsa but don’t over do it. Spread a light layer over the meat and then seal the deal with cheese and the 2nd tortilla. Turn the heat on low and be sure to monitor the bottom tortilla shell.

I have to use two spatulas here as its pretty heavy at this point. You can check the underside out fairly easily with the spatula and when it’s that nice golden brown color it’s time to flip it over. Insert one spatula on one side and the other on the opposite. It helps if you have a nice wide metal spatula to get under most of the quesadilla. Either way good luck! Flip it and heat up the other side and then bam! Your done. Nice tasty and relatively quick quesadilla. Enjoy!