Easy Beefy Stir Fry

Last week, I shared a recipe for John's Asian Inspired Stir Fry (one of his absolute favorites)!  Well this week when I was planning meals he requested that I make some other type of stir fry (his words).  So I decided to make one with beef!  We enjoyed eating this for dinner last night, and it was so good that I just had to blog about it today!  This recipe is so easy and fast - you can definitely make it for dinner tonight!  Unless, like us, you are Catholic and not eating meat today in observance of Ash Wednesday.  If that is the case then you will have to wait until tomorrow to enjoy my Easy Beefy Stir Fry.

I took a short cut and used this delicious stir fry sauce! 

Here's What You Need to Make the Easy Beefy Stir Fry:

• 1 lb of lean beef (sirloin, flank steak, etc) pounded thin and sliced into strips
• 1 tbsp water
• 1 tbsp corn starch
• 2 tbsp high temp cooking oil (canola, veggie, or coconut are best)
• 1 red bell pepper, sliced into this strips
• 1 generous cup shelled edamame 
• 1/2 tbsp ginger, minced
• 1/2 tbsp garlic, minced
• 1/2 cup Sesame Garlic Sauce - see picture above (if you can't find this flavor, just use your favorite stir fry sauce)
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• brown rice for serving (optional)

Now Let's Make the Easy Beefy Stir Fry:

1. Prep all of your ingredients - slice the beef into thin strips and chop the bell pepper, garlic, and ginger - the key to successful stir fry is to have all of your ingredients prepped and ready to go
   
   
2. Place sliced beef into a bowl and add water and cornstarch - stir to coat - this will just help the sauce to stick to the beef at the end while letting it thicken just a bit
3. Heat cooking oil over high heat in a wok (you can use a large skillet if you don't have a wok)
4. Once oil sizzles to the touch of a wooden spoon, add beef, stirring for about 2 minutes until beef is browned
5. Add pepper, edamame, ginger, and garlic stirring for another 2-3 minutes until peppers are just crisp-tender
   
6. Add sesame garlic sauce and sesame oil.  Stir to coat.  Allow to cook for 2-3 minutes until sauce is heated through and thickens just a bit
   
7. Sprinkle on sesame seeds
8. Serve over brown rice

This is a super easy and quick meal...just perfect for a weeknight dinner!  It also makes a great alternative to take out - it took me less time to make this than waiting for Chinese Takeout!  If you don't like beef, this would be just as tasty with chicken or pork!  

Happy Stir Frying! 

If you don't have a wok, here are a few options:

One Pot Enchilada Pasta

I just love love love a quick and easy dinner that only uses ONE POT!  This meal is perfect for a busy weeknight!  It will take you about 30 minutes to make, and when you are finished eating it will leave you with only one pot to wash (or find room for in your dishwasher)!  YAY!

Here's What You Need to Make the One Pot Enchilada Pasta:

• 1 lb lean ground beef
• 2 tbsp extra virgin olive oil
• 2 cloves of garlic, minced
• 1 packet taco seasoning (I used a low sodium packet)
• 2 1/2 cups chicken broth
• 1 can enchilada sauce (I used "medium" which gives it just a little kick)
• 8 oz (half a box) uncooked whole wheat Fusilli pasta 
• 1 cup frozen corn
• 2 1/2 cups Mexican Blend shredded cheese 

Now Let's Make the One Pot Enchilada Pasta:

1. Preheat your oven to 400 degrees
2. In a large oven safe pan, heat the olive oil over medium heat
3. Add ground beef and cook, stirring until the meat is brown and crumbly
4. Add minced garlic and cook for about one minute, until garlic becomes fragrant
5. Add the taco seasoning, chicken broth, enchilada sauce, frozen corn, and pasta to the pan.  Stir to evenly incorporate everything.
   
6. Allow liquid to come to a bubble.  Lower the heat to medium low and allow mixture to simmer until your pasta is cooked to al dente (my pasta took about 10 minutes) and the liquid has thickened significantly 
   
7. Stir in 1 1/2 cups of cheese
8. Sprinkle remaining cup of cheese over the top
9. Transfer entire pan to the oven and bake for 10 - 15 minutes until the cheese has melted and the edges brown just slightly
10. Remove from oven and allow to stand for five minutes before serving! 

If you do not have an oven safe pan or skillet, you can just transfer the mixture to a casserole dish after step 7, sprinkle cheese over the top, and bake! 

Click here to check out my One Pot Chicken Parm Pasta.

Happy Cooking! 

Biscoff Brownie Bars

Hello, my name is Lindsay and I am a Biscoff Addict.  My addiction began about 6 months ago when I read about this delightful food on a Peanut Allergy Forum.  So many people were going on and on about how good this stuff is and I wanted to try it for Lacie!  I bought some, and I was not prepared for how wonderful it would taste!  Biscoff does not taste like PB...it is much much better!  This stuff is cookies that some genius thought to grind up and turn into a scrumptious, spreadable substance!  If you have never tried it run to the store and get some!  Seriosuly.go.right.now! 

This is what I am talking about!!!  DELICIOUS! 

My recipe for Biscoff Brownie Bars is super simple!  It starts off with boxed brownie mix, making it Cake Mix Recipe #29!  Don't be scared by the layers, this comes together very quickly and it is a great way to fancy-up a plain old box of brownie mix! 

Here's What You Need to Make the Biscoff Brownie Bars:

• 1 box of your favorite brownie mix plus the ingredients called for on the back of the box
• 1/2 cup Biscoff spread - creamy style
• 1/2 cup butter, softened to room temperature 
• 2 cups powdered sugar 
• 2 tbsp milk 
• 1 cup chocolate chips 
• 1/4 cup butter 
• 1/2 tsp vanilla extract

Now Let's Make the Biscoff Brownie Bars:

1. Prepare your brownie mix according to package directions in a 9x13 pan.  Even if your brownie mix calls for a smaller pan (like mine did) still bake them in the 9x13 pan and shorten the cooking time.
2. Allow the brownies to cool completely - at least one hour.
3. In the bowl of a stand mixer fitted with a paddle attachment (you could also use a hand mixer) cream together the Biscoff Spread and the 1/2 cup of softened butter.
4. Add in the two cups of powdered sugar, beating until incorporated.  
5. Add milk and beat until smooth.
6. Spread Biscoff mixture over the brownies.  Mixture will be thick.  Use a spatula (or even clean hands) to spread it out to the edges.
   
7. Place chocolate chips and 1/4 cup butter in a microwave safe bowl.  Microwave until the chocolate is melted (I did 30 seconds, stirred, and did another 30 seconds)
8. Remove from microwave and stir until chocolate is completely melted and smooth.  Stir in 1/2 tsp vanilla extract.
9. Pour chocolate over Biscoff layer and use a knife or a spatula to spread to edges.
   
10. Put pan in refrigerator until the top chocolate layer is set and has hardened (at least 30 minutes)
11. Using a sharp knife, cut into squares

Store bars in refrigerator until you are ready to enjoy!  I promise you will love these Biscoff Brownie Bars! 

#hiloskyeveryday2014 Week 9

Happy Thursday!  This week has felt long to me!  Anyone else?  I am so happy that tomorrow is FRIDAY! Here's what we have been up to.

Day 52 - both Lacie and Blakely had well check-ups at the pediatrician!  I am so grateful that we were not there for sick visits...but still going to the doctor with a 1 and 2 year old is never fun.  Blakely did not enjoy this visit...or her shot!  At least she only needed one vaccination.  She got to skip out on the Chicken Pox Shot since she had quite a case of the pox for her first birthday.  

Day 53 - Saturday morning means pancakes for the Hilosky crew!  I changed up our traditional Whole Wheat Chocolate Chip Pancakes and made Snickerdoodle Pancakes instead!  It was a good change, and everyone approved!

Day 54 - The weather in New Jersey was finally nice enough to spend some time outside!  We took a family trip to Blakely Park! 

Day 55 - Someone was a really good girl, so she got to make chocolate chip cookies as a reward! 

Day 56 - A quick trip to Barnes and Noble!  My girls just love love love reading! I hope that is something that never changes! 

Day 57 -  Blakely enjoying her pink smoothie at snack time.  She loves drinking out of the big girl cup!  I make all kinds of smoothies for the girls, but this one was simply a half of an avocado, a few frozen strawberries, and water! 

Day 58 - This Mama Runs on COFFEE!  Some days just call for two three cups of coffee (or four). 

If you don't want to wait until Thursdays...you can keep up with me and my crew everyday by following me @lindsayhilosky on Instagram! 

John's Asian Inspired Chicken Stir Fry

Stir fry is such a quick and easy dinner!  In fact, the prep (measuring out the ingredients) is the hardest part of this dish!  But making it it so simple!  And fast!  Much much faster than waiting for take out!  This is one of John's favorite and most requested dinners!  I love it too!

You may not have this in your pantry, but you need this spice for the dish! 

Here's What You Need to Make the Asian Inspired Chicken Stir Fry:

• 1 pound chicken breasts sliced into thin strips 
• 3 tbsp soy sauce, divided
• 3/4 tsp Chinese Five Spice Blend
• 1/2 pound (or what I like to call 1 large handful) green beans, cut in half
• 1 tbsp minced garlic 
• 2 tbsp Hoisin sauce
• 1 tsp sesame oil 
• 1 tbsp toasted white sesame seeds 
• 1/4 tsp red pepper flakes 
• 1/4 cup cashews 
• 4 tbsp cooking oil that is suitable for high temps (coconut, veggie, canola)
•  cooked brown rice for serving 

Now Let's Make the Asian Inspired Chicken Stir Fry:

1. Slice chicken into strips and place in a glass mixing bowl. 
2. Add 4 1/2 tsp of soy sauce and the Chinese Five Spice to the chicken.  Stir and allow to sit for 10 minutes while you prep the rest of your ingredients
3. Measure out the remaining 3 tsp soy sauce, garlic, hoisin, sesame oil, sesame seeds, red pepper flakes, and cashews into little bowls (you will need to add them quickly to the dish while stirring - and having the ingredients ready to go it the best) 
   
4. In a large wok heat the cooking oil over high heat
5. Add chicken and the sauce it was marinating in to the wok, stir for about 2-3 minutes until chicken is brown
6. Add green beans and stir for another 2-3 minutes until beans are a crisp-tender
   
7. Add garlic and stir for 30 seconds
8. Add hoisin, remaining soy sauce, sesame oil, sesame seeds, red pepper flakes, and cashews.  Stir to coat and cook for additional 1 minutes.
   
9. Serve over brown rice

It's one of our favorites for a reason! 

 

Mommy Mondays - Lacie Jane's Half Birthday

I cannot believe how grown up my little girl is! 

Last Wednesday, my sweet little Lacie Jane - my first baby - turned 2 1/2!  I know that some people may feel this isn't a real "thing," but in the Hilosky house we will always always always celebrate half birthdays!  I mean why not?  Everyone loves birthdays and who doesn't need an excuse to eat more cake!  Plus, I think it's a fun and sweet family tradition that can be passed down!  We don't "go big" or spend a lot of money for half birthdays!  I make a half cake and we sing "Happy Half Birthday."  We also give small presents!  This year (and last year) Lacie received two books!

The Half Cake

So I must admit, I found this idea on Pinterest!  You make a half cake for a half birthday!  I made a Strawberry box mix cake in 2 circle pans.  I cut each cake circle in half.  I piled 3 out of the four halves up to create this half cake!  I filled and topped it with my homemade buttercream icing!  Simple, cute, and delicious! 

Here is a peak of what the inside of the cake looked like!  Now like I mentioned I only used three out of the four halves.  You could use all four, but I feel like that is too tall.  You could also use only one circle pan to bake your cake, which would leave you with two larger layers of cake!  It's totally your preference! 

 Lacie loved listening to everyone sing "Happy Half Birthday" to her!  She felt very special, which of course is the whole idea behind half birthday celebrations! 

Lacie opening her present! 

Celebrating half birthdays for Lacie and Blakely will always be a tradition that we do in our house!  Here's a look back at Lacie's other half birthdays! 

The Very First Half Birthday Celebration!

Lacie and Mommy!  She was 6 months old! 

Daddy and Lacie!  I love this picture because it really shows you how tiny she was! 

Lacie with her tower of red velvet cupcakes!  Of course at the first half birthday celebration, the baby doesn't really get to enjoy the cake!  This was also before I found the idea of making a half cake for a half birthday!  She was so little and didn't understand what was going on, but she really enjoyed everyone singing to her! 

Fast forward one year! 

Lacie Jane on her 1 1/2 year old birthday! 

These pictures were from her 18 month old photo shoot!

Blakely Hope was a teeny tiny three month old at the time!  

Opening her books!

Lacie's half cake for 1 1/2! 

Buttercream Icing

Friday is always dessert day in our house, but this week we enjoyed a mid-week treat in honor of Lacie Jane's half birthday!  You can read more about why we celebrate half birthdays in Monday's post!  

For now let's talk about Buttercream Icing!  The icing is always the best part of any cake or cupcake!  It is honestly so easy to make a great homemade buttercream icing that I am not sure why anyone would buy icing in a can.  Now to clarify, I don't think there is anything wrong with grocery store short cuts!  In fact, I have a whole page dedicated to Cake Mix Recipes.  I love using cake mix because it is a quick and easy short cut!  And you know what?!?  I think that whipping up a box of chocolate or yellow or strawberry cake mix tastes almost as good as cake from scratch.  But do you know what does not come even close to tasting as good...that's right...that canned icing!  So I always, always, always make Buttercream Icing from scratch! 

And I PROMISE that once you make my homemade buttercream icing, you won't go back!  It is so easy and it tastes 100 times better! 

Yes, this is all you need! 

Here's What You Need to Make Homemade Buttercream Icing:

• 2 sticks of butter, softened to room temperature 
• 1 tsp of vanilla extract 
• 1 box of powdered sugar (1 box equals 4 cups or 1 pound or half of a 2 pound bag) 
• milk or half and half (if needed to thin out icing)
• food coloring (optional) if you want to color your icing

Now Let's Make the Homemade Buttercream Icing

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter until it is soft and creamy
2. Add in 1 tsp of vanilla extract and mix until it is fully incorporated 
3. Add half of the powdered sugar and beat on the lowest speed until it is combined well with the butter
4. Add the other half of the powdered sugar and beat on the lowest speed until combined
5. Now turn you stand mixer up to medium high and beat for 2 - 4 minutes until your buttercream frosting is whipped and fluffy and thick
6. If you need your frosting a bit thinner, mix in a bit of milk or half and half *one tablespoon at a time* until you have reached the desired consistency 

An Example of When I Wanted Thinner Icing:

This was part of Lacie's Pinkalicious Half Birthday Cake.  For this icing I added two tablespoons of half and half (I always use half and half over milk - we are coffee drinkers so we have it in our house at all times - but if you do not have half and half on hand use whatever milk you have) to thin the icing so that it would spread easily on the cake.  I also added a few drops of pink food coloring! 

The completed Cake! 

And a slice of the cake!  Thinning out the icing a bit with half and half allowed me to spread this buttercream icing much easier over the surface of the cake!  And yes, the cake is from a box!  And it was delicious!  But the icing is never ever from a can! 

An Example of When I Wanted Thicker Icing:

For Blakely's First Birthday Cupcakes with Buttercream Icing I did not add any milk or half and half because I wanted the icing to be thicker so that I could make these thick swirls of icing on top of the cake! 

If the weather is hot, I would recommend refrigerating your cake/cupcakes once they are iced!  If you do want to leave them out at room temperature that is fine, but by the second day I would put any leftovers in the refrigerator.  I always keep mine in the fridge because I like them cold...but of course this is totally your preference! 

Happy Baking!