Recipe Round-Up: Beef Broccoli Stir-Fry

Adapted from: Beef Broccoli Stir-Fry

This fun favorite is just as good as Chinese food from a restaurant, we think. And it's nice because it's something the tots can help with in coating the meat in the bag. They can shake it ALL up! Then you can sing, "Shake it, don't break it...took your momma 9-months to make it..." No? Ok. You don't have to.

But the only difference is that we use brown rice instead of white. We've really been enjoying this new switch. I just get the cheap Wal-Mart brand brown rice is the 1 lb. bags. We either use that or calrose (sticky) rice. I'm not crazy about just straight up white rice anymore...

This is also great to prep-ahead because you can just chop everything ahead, prep the meat ahead, and then when dinner time rolls around you can just throw it all in the hot wok or pan. Another tip is that you can also use frozen steamer broccoli florets if you want, but fresh generally does better.

Hope you enjoy!

Recipe Round-Up: Chicken, Black Bean, and Corn Salad with Chipotle Mayo.

Let me just tell you right off, this stuff is SOOOO good! It's pretty easy to throw together if you have some left over chicken, but if not it's easy enough but you just have to take into account the time necessary to cook a chicken breast.

INGREDIENTS:
1 pound or 1 can (15 1/2 oz.) black beans, drained and rinsed
1 C. cooked corn (I just use a back of the BirdsEye Steamfresh bags of frozen corn, but a canned corn also works well)
2 pounds grilled chicken breasts, cubed (I just thaw and cook 2 breasts- I suggests seasoning prior to cooking for added flavor. Nothing special, a little salt, a little pepper, a little garlic powder...)
1/4 c. minced cilantro sprigs, washed well and dried
1/4 c. minced bottled roasted red pepper or pimento (I'm not a huge pimento fan, and don't particularly love the bottled stuff, so I'll just roast a red pepper over my burner until it starts to sweat and look roasted with black blisters all over the skin. Or you can even just chop one in half and throw it on your George Forman with the chicken)
1/2 c. plain yogurt (don't be scared, you won't taste it- It's mostly for consistency)
1/2 c. chipotle mayo*
3 avocados, halved and pitted (then I chop them into small cubes)

*Chipotle Mayo:
1 canned chipotle chile in adobo sauce (just one pepper, not one can)
1/2 tsp. adobo sauce from the can
2 tsp. Worcestershire sauce, or to taste
1 cup. mayo (I use light mayo)

(NOTE!: This makes way more than the recipe calls for, but is a fantastic condiment to keep around for wraps, spice up some sandwiches, or throw on some pasta if you're feeling brave-)

HOW TO:
In a large bowl, toss together the black beans, corn, chicken, cilantro, and red pepper. Set aside.
In a smaller bowl, mix your yogurt and 1/2 c. of chipotle mayo and stir sauce into chicken mixture until well combined. Add avocado pieces and gently mix into the salad.


If you want you can cover and chill for 1 hr. for flavors to develop. But it tastes good fresh too.


We then serve it in bowls with white corn (Santitas is the only way to go) tortilla chips for spoons. Adds that touch of salt and crunch. Or if you want to have some fun communal eating, just leave it in the big bowl and share it fondue style!


ENJOY!!
{We always fight over the leftovers the next day, so I'm just sayin'...plan ahead. Have a secret spot ready in the fridge. This is your fair warning...}