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https://www.bowlofdelicious.com/lemon-garlic-and-rosemary-whole-roast-chicken/

crock-Pot stuffing

Regular stuffing recipe. Spray crock pot with Pam cooking spray. Cook on high 30 minutes. Cook on low three to four hours.

This week

 

popcorn

 popcorn

janik  AND boyer family tried and true method

NEED: 
popcorn kernels (i prefer white jolly time) 
canola or veg oil 
salt
a large bowl (i like a metal bowl--holds the heat) 
small pot with a lid

DO:
add enough oil the bottom of a small pot to cover at least one row of kernels (DO NOT ADD THE KERNELS yet)--

add 3-4 kernels (add or remove oil at this time if you do not have enough or have too much). cover pot.

place pot on stove over medium

listen for the kernels to pop 

add the rest of your kernels to the pot (SHOULD NOT go above the oil--they should all be submerged). cover pot. shake it slightly.

prep your bowl--get it out and add a bit of salt in the bottom. 

as the kernels start to pop, shake the pan up and down by holding the lid on. if the pot fills, open fast, and quickly pour some of the popcorn out into the bowl. put lid back on and return to stove.

salt the popcorn in the bowl. quickly toss. 

shake pot on stove again. 

quickly pour more popped kernels into the bowl, salt. put pot back on stove if more kernels to pop.

repeat until done. salt if needed and enjoy. 

**by adding the salt while the popcorn is still hot and oily, no butter is needed :) 

chicken fried rice

 Meal prep everything ahead of time to make dinner so much easier than night of. Cut your chicken into bite-size pieces (I use boneless skinless chicken) cut a quarter of a red onion into little tiny pieces, cut a bag of shredded carrots into smaller pieces and any other veggies you want (red peppers, brocc etc). All are to your preference. If you're preparing your stuff ahead of time put the veggies in a bowl with a paper towel and a lid. Put the chicken in a separate bowl. Store everything in the refrigerator

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Prep rice at least one day ahead (more is better). Store in fridge

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When you are ready to cook.... mince garlic and ginger (I like both day I use at least 2 Tablespoons of each.)

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Heat a large wok or skillet to high. Swirl canola oil to coat bottom (and wok sides). Add ginger/garlic. Stir constantly. When it smells fragrant, add chicken (and more oil if needed)

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Stir stir stir.When almost cooked through, take it out. add in all the veg and cook quickly until they are done to your liking. Dump that in the same bowl as the chicken to wait. Scramble an egg or two in va bowl to have it ready. Quickly add the egg and scramble it. Put the egg with the chicken and the vegetables to wait

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Add more oil and add the rice stirring it and then pushing it to all the sides to let it get a little bit of a hard crust

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Use a spatula to flip it a timer to so you get all the edges nice and yummy

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Add soy sauce, a little bit of sesame oil, and a little oyster sauce to the rice stir it up, add all the chicken vegetables and egg in stir taste and add more soy sauce if needed

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I also at the very last minute stir in some finely diced bok choy or baby bok choy if I can find it. That adds a nice crunch and freshness

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Enjoy