Kelly’s Kitchen: Yummy Chicken Stir Fry

My mom gave me this recipe and it is so yummy! This is like take out but better (in my opinion). This is delicious on a bed of rice, so I recommend making some minute rice or whatever kind tickles your fancy. I have a really handy Rice cooker so I get Husband to throw some rice in the cooker while I get started on the stir fry.  You can add more or less chicken and veggies. How you divide it out depends on the amount of servings. I would say the two chicken breasts serve about 3 big servings, 4 smaller servings.This will probably be my last post until Monday so, I hope everyone has a wonderful Easter with family and/or friends!

What You Need:

  • 2 Whole Chicken breasts 
  • 2 Tablespoons of soy sauce
  • 2 Tablespoon cooking or dry sherry
  • 2 Teaspoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • 1 lbs medium mushrooms
  • 1 sliced onion
  • 3 zucchini or broccoli tops (I usually use zucchini)
  • olive oil

Get The Cooking Party Started!!!

Turn up your favorite song/radio station/pandora/spotify what ever gets you shaking and making! ***Look for a music suggestion at the bottom!

About 30 minutes before serving, start cooking the rice as label directs and keep warm

Meanwhile, cut each chicken breast lengthwise in half, then with knife held in slanting position almost parallel to cutting surface, cut across the width of each half into 1/8 inch this slices. (I just kinda cut them  into whatever size I like my chicken pieces to be).

In medium bowl mix Chicken, cornstarch, soy sauce, cooking sherry, ginger, sugar, garlic powder, and set aside.

Thinly slice mushrooms, onion, and zucchini (or cut broccoli tops).

In 12 inch skillet or Wok heat up 1/4 cup of olive oil over medium-high heat.

cook vegetables stirring quickly and frequently until tender. After they are tender move vegetables mixture into a bowl and set aside.

In same skillet over High Heat, add another 3 tablespoons of Olive Oil to skillet . Cook chicken mixture, stirring quickly and frequently until chicken in tender/done. Return Veggies to skillet with the chicken and heat through.

Serve with rice 🙂


Finished! Yummy



***Today we feature Tom Petty “American Girl” because spring is on the way. This song gets me all hyped up for warm weather and silly headbobbing/dancing. Have fun!


Easy Chicken Parmesan!

Today is a lovely day to write. I woke up to snow on the ground at the end of MARCH which is a totally new thing for me. I don’t exactly know how I feel about it. It’s so pretty that it’s hard to hate it, but I would LOVE a bikini by the pool/a swim in the river. We have had an amazing weekend. We actually went to our first “official” Crossfit class yesterday and I am paying for it today. I have decided that a 2k row, 50 push ups, and 100 sit ups are TOUGH. It took me over 20 minutes to complete it. I felt like a sissy. All in good time, I suppose. That’s the beauty of the Crossfit community, they push and encourage and I am happy for that because I am going to need a lot of that. Afterwards we felt like we deserved to have some fun at Baconfest yesterday and it was actually a nice day to be out and about (I’m turning Midwestern… 50 degrees is NICE ??…lah). The sun was out and I didn’t have to wear gloves… that’s all that really mattered. Today we plan on making breakfast. I was going to make biscuits this morning when I realized we were out of Crisco… so, pancakes it is I guess. It’s going to snow all day so we planned a cozy day in with maybe some time out in the snow. Now, for the recipe. But first:

This is what it looks like out my window right now.


I am usually excellent about taking pictures while cooking but I was multitasking with some other things and before I knew it, the meal was done! So, sorry for the lack of visuals but it is a pretty self explanatory recipe and it is SO DELICIOUS. I even said “mmm” to my own cooking which I think is a huge deal because I am my biggest critic. Husband got this recipe off of BigOven (an App for recipes) and I am so glad he did! If you haven’t checked out the App yet, you need to! They have some pretty awesome recipes.


  • 4 Chicken Breasts halved (I only make it with 2 Chicken Breasts and I didn’t halve them, I used the same measurements and it came out perfectly – with extra sauce for the side of spaghetti)
  • 1 large egg lightly beaten
  • 1/2 cup Italian bread crumbs
  • 2 tablespoons butter
  • 1 and 3/4 cups of spaghetti sauce
  • 1/2 cup mozzarella cheese (used however much I wanted but this is a good baseline same with the Parm cheese)
  • 1 tablespoon grate Parmesan cheese
  • 1/4 cup chopped fresh parsley

Get The Cooking Party Started!!!

If you have read my over recipe’s, you know what to do. Turn on your favorite Pandora station/playlist and get ready to shake it while you make it! ***As usual music suggestions at the bottom

With meat mallet or rolling pin flatten chicken breasts out to 1/4 inch. Recipe suggests putting chicken between two sheets of heavy duty plastic wrap so you don’t get chicken everywhere.

Melt butter in large skillet  on medium/high heat.

Put egg in one bowl and breadcrumbs in another, dredge chicken through beaten egg and then cover with breadcrumbs.

Cook chicken until browned on both sides.

Spoon spaghetti sauce over chicken and bring to a boil. Then cover, reduce heat, and simmer for 10 minutes.

Sprinkle with cheeses and parsley. Cover and simmer for another 5 minutes (or until cheeses melt).

Pair with a lovely side salad or spaghetti! Or both! The end result is DELICIOUS.


***For your listening/cooking pleasure today we have: Frank Sinatra – Come Fly With Me: to get you in Italian/swing mode. His voice is also heavenly.

Jalapeno Popper Pinwheels!

Need a quick appetizer for a get together with the girls or even a sports watching party for the guys? These little bites are awesome for those who like to grab and stuff (their face). I am a huge advocate for being able to grab and eat. I made these for a Book Club meeting last night and they didn’t last too long. They are much better right out of the oven, but everyone still really liked them!

I used the recipe from The Baker Upstairs blog, but of course I always like to put my own little spin on them. I added chopped/canned green chilies in the mix because I wanted them to taste a lot like the Jalapeno Popper Dip (that I also love to make, will post recipe soon).

You Will Need:

  • 1 (8 oz) Package of Cream Cheese
  • 1/4 Cup of chopped Jalapeno’s (I couldn’t find the pre-chopped ones so I bought the halves and chopped them myself)
  • A couple tablespoons of chopped green chilies (You can find them in the mexican food aisle in a little can)
  • 1 tube of Pillsbury Crescents

Get The Cooking Party Started:

Turn on your favorite Pandora station and turn up volume so that neighbors can hear it. ***For music suggestions see bottom of post.

Preheat oven to 375. Grease pan and set aside.

Mix cream cheese, jalapenos, green chilies in a bowl.

Open Crescent package and split them in half so that you have two long strips of Crescent dough (there should be four Crescent “cut outs” on each long strip). Pinch together the pieces that are meant to come apart to make two long strips of dough (you can use a rolling pin to help).

Looks kinda like this 🙂

Spread the cream cheese/pepper mixture on both strips of dough.

Then, roll it up from the long side (rolling it up ‘hot-dog style’) making two long tubes.

Cut them about an inch each (making about 12-15 pieces) and place them face up on the pan.

Cook for about 11-13 minutes.

Try not to stuff your face with 3 or 4 before packing them up to go or setting them out for guests (I really failed at this instruction).

These are mine after coming out of the oven  🙂



There you have it! Delicious easy-to-make appetizers! Enjoy 🙂

***For all my Country Cookin’ mama’s who like to shake it for Luke Bryan while you cook… I suggest:

Panko Crusted Pork Chops

Today is my little yorkie Turbo’s birthday. He is no longer with us, but I miss him everyday still. I was going to write a long post about him and how much he means to me, but I think I’m going to save that post for my private journal. Plus, I’ve been sharing pictures and posting on Facebook yesterday and today about how special he is to me. He will always be in my heart.

So, today I’m going to go over the recipe for Panko Crusted Pork Chops.

What You Need: 

  • I used 4 boneless pork chops, altogether they only weighed a little less than a pound so they were pretty thin.
  • 1 cup Panko Bread Crumbs
  • 2 tablespoons Parmesan cheese
  • 1 heaping tablespoon chopped parsley
  • 1/4 cup of all-purpose flour
  • 2 eggs beaten
  • salt
  • pepper
  • Olive oil or Canola oil
  • 1 tablespoon butter

Preheat oven to 350°

I used a tenderizer and pounded the pork chops so they would be a little flatter. Then, season them with salt and pepper.

Melt butter and coat the bottom of the baking dish(es, I had to use two 13×9 ). Set aside.

Mix together panko crumbs, Parmesan cheese, and parsley in one dish, put flour in another, and the beaten eggs in another. Line them up so that the flour is first, then egg, and last the panko mixture. Heat 3 tablespoons of olive oil or canola oil in skillet on medium-high heat (I did this two pork chops at a time). Dredge the pork chops through the flour, then the eggs, then the panko mixture making sure the panko mixture is covering the pork chops. Then add pork chops to skillet and allow to cook until the outside is a crispy golden brown. Make sure not to get the skillet too hot or the crumbs will burn (I have done this before with a different recipe).

Move pork chops from the skillet into the baking dish(es). Cook pork chops in the oven, uncovered, until they are done. I cooked them for about 10-15 minutes depending on how long they took to brown in the skillet. Allow pork chops to rest about 5-10 minutes before eating to allow juice to back into the meat.

Serve with steamed vegetables, mashed potatoes, baked potatoes or whatever tickles your fancy!

The coating line up

The coating line up

Getting them nice and browned!

Getting them nice and browned!

In the oven from 10-15 minutes!

In the oven from 10-15 minutes!

I cut the fattest one to make sure they were done.

I cut the fattest one to make sure they were done.

Yum, Yum and Done!!! Enjoy :-)

Yum, Yum and Done!!! Enjoy 🙂


Copy Cat, Let-Us-Wrap

As most of you know, Husband is usually the one cooking our meals and I am usually the one cleaning. It’s not that I am a bad cook but rather just a lazy person. I come home from work and all I really want to do is eat chocolate truffles on the couch while watching melodramatic yet inspiring re-runs of Dawson’s Creek (and also squeeze in a 3 mile run every now and then). These last couple weeks have been a little different. Husband has been even more busy than before. Work, school, and preparing for his/our future has kept him going from 8 am-1 am almost every day. Husband? what husband? I think he might be married to his computer. We ate out EVERY NIGHT last week and many of you know those meals are not low-cal. Today, when I woke up I decided I was not going to eat out anymore. I couldn’t eat out anymore (which is a HUGE, I never get sick of eating out). So, I decided to take it into my own hands last night and clean the house, get my crap together, and try to come up with something presentable for dinner tonight. After searching and searching I came upon this awesome little replica recipe for those delicious lettuce wraps from PF Changs. The recipe terrified me at first but once you get past all of the prepping and strange sauces that you have to search for in the store, it was a breeze. I was lucky enough to stumble upon this recipe by one of my new favorite food bloggers: Iowa Girl Eats. All I have to say is she rocked this recipe and so can you! So, turn on some good music and get to cooking!

Knock-off Lettuce Wraps:

Ingredients (serves 2-3)

  • 1lb ground chicken breast (Kelly’s rendition: I used ground turkey instead of ground chicken.)
  • 1/2 medium onion, minced
  • salt & pepper, a dash of each
  • 2 large cloves garlic, minced
  • 1 inch nob fresh ginger, peeled & minced (Kelly’s Rendition: I honestly got a little lazy and did not feel like mincing ginger. I didn’t add it and it still tasted awesome.)
  • 1 Tablespoon sesame oil
  • 2 1/2 Tablespoons soy sauce
  • 1/2 Tablespoon water
  • 1 Tablespoon natural peanut butter
  • 1/2 Tablespoon honey
  • 1 Tablespoons + 1 teaspoon rice vinegar
  • 2 teaspoons chili garlic sauce (or more if you like it hotter) (Kelly’s rendition: yes, make it a little hotter)
  • dash of fresh pepper
  • 3 green onions, chopped
  • 1/2-8oz can sliced water chestnuts, drained & chopped
  • 1/4 cup peanuts, chopped
  • 10-12 large outer lettuce leaves, rinsed and patted dry


  • Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
  • Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
  • Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
  • Sprinkle with chopped peanuts, and serve with cold lettuce leaves



As I have said before I am really not all that into cooking. I love to bake, but actually cooking is not something I LOVE to do. I don’t know how it is different, but it is. I always told my husband before we married that if he wanted me to cook, I only cook two things: fried chicken and breakfast. Since then, I have learned more recipes and I am kinda starting to enjoy branching out my cooking abilities a little more. Anyway, I love cooking breakfast. Specifically: BISCUITS. My grandmother taught me how to make biscuits. There is a super special secret. You don’t just throw the ingredients in a bowl and hope it all works out. Last week I woke up early and decided to cook some biscuits for my Hubs before he took off to school. I haven’t made them in a while so I did end up cutting them too small, but they still tasted delish!

You need:

2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp of salt

1/3 cup shortening

3/4 cup milk

In mixing bowl stir together flour, baking powder, and salt.

Hard to explain fully but add the shortening, using a fork you cut it into the flour mixture until it resembles crumbs.

Make a well in the center of the mixture and add the milk all at once.

Stir until just moistened and dough begins to pull away from the sides of the bowl.

On a floured surface kneed dough with floured hands for 30 seconds or until smooth.

Roll dough out to a 3/4inch thickness.

Cut dough with a 2 and 1/2 inch cutter. (I should have used a bigger cutter)

On a lightly greased baking sheet place biscuits close together.

This one recipe says to cook them on 475 degrees for 11-15 minutes but my biscuits were a little crispier than I planned so you make lower the degrees and lengthen the time spent in the oven.

For brown fluffy biscuits brush the tops with soft margarine before putting them in to bake.