Abbie Lynn <3

I meant to make this Hoisin Chicken recipe sooner but I was waiting for my next grocery trip to get Hoisin sauce. And now that I have made several chicken recipes since, I didn't realize how many recipes actually use the sauce. So glad I purchased it! This recipe is from Life Made Sweeter and can be found HERE .   Ingredients: 2 boneless chicken breasts, sliced Carrot rounds 1.5 cups broccoli 2 tbsp olive oil pepper 1/4 cup hoisin sauce 1/3 cup soy sauce 1 tbsp honey 1 tbsp rice wine vinegar 2 tsp sesame oil 1 tbsp garlic powder 1/2 tsp ground ginger 1/2 tbsp cornstarch Instructions: Preheat oven to 400 degrees. Add carrots and broccoli to the pan. In a small bowl, combine soy sauce, hoisin sauce, honey, sesame oil, ginger, garlic and cornstarch, mix and set aside.  Place chicken on the pan and add sauce and pepper to the chicken slices. You can also add the sauce over the vegetables if you would like. Bake about 15 minutes, turn, and bake for 15-20 more minutes. Serve with rice. 

Chicken has been our go-to meat of choice lately. Especially fried chicken. And this Kung Pao chicken was no different. This recipe is from Savory Experiments and can be found HERE . There were some changes that we made including removing most of the stir fry ingredients. If you want to add the vegetables or stir fry, you can add red pepper, unsalted peanuts, celery or chili peppers. We didn't have any of that so we just decided to focus on the chicken. We also didn't have soy sauce so we replaced it with teriyaki sauce. We served it with a side of Jazmine rice.  Ingredients for Chicken:  2 chicken breasts cut into cubes 1 tsp baking soda 1 tsp cornstarch 1 tbsp sherry cooking wine 1 tbsp teriyaki sauce Ingredients for Sauce:  5 tbsp teriyaki sauce 2 tbsp rice vinegar 2 tbsp sherry cooking wine 2 tbsp brown sugar 1 tbsp hoisin sauce 2 tsp cornstarch 2 tsp sesame oil Ingredients for Stir Fry: 3 tbsp vegetable oil 1 tbsp garlic powder 1 tbsp ground ginger Directions: Place the ch

I have never looked forward to a weekend as much as I have this weekend. I'm not sure if it was the fact that I didn't get a lot of sleep, or if it was because Jace was home sick since Tuesday or if it was because I worked more than 40 hours a week (which seems to be the norm but still an adjustment). We did an at-home COVID test for Jace on Wednesday since he had a bad cough and, of course, he tested negative. This is his 4th or 5th COVID test since school started in August. Unfortunately, the school does not accept the at-home COVID test so I had to take him yesterday to get an actual COVID test done at his doctor's office. So dumb. But anyways he did test negative of course so he will be back to school on Tuesday.  This past week I cooked a lot but didn't have a lot of time to blog so hopefully I can catch up a little bit :) This recipe is for Crispy Fried Chicken Sandwiches but we didn't have hamburger buns so we just used bread, pickles, and mayo. So good. This

Fried food has been our family favorite these past few weeks. And it's sooo bad because it is sooo good. This Japanese Popcorn Chicken recipe is literally amazing.  Ingredients: Boneless, chicken thighs, cut into 1 inch chunks 1 tbsp garlic powder 2 tbsp ground ginger 2 tbsp soy sauce 2 tbsp sake 1 tbsp sesame oil 1 tbsp monkfruit 1/2 cup potato starch vegetable oil for frying Directions: Combine the chicken, garlic powder, ginger, soy, sake, sesame oil and monkfruit in a bowl until evenly coated. Cover and refrigerate for 30-60 minutes.  Heat the vegetable oil on the stove on high heat until the oil starts to sizzle.  Take the chicken out of the fridge and stir. Lightly toss in potato starch. Fry the chicken about 5-7 minutes - flipping halfway through. Rest on the paper towels. In a new and fresh pan, add another batch of vegetable oil, on high, and fry for 2-3 minutes. So. Freaking. Good.

If you are anything like me, you have to get out of the house at least a few times a month. And the more I search for overnight stays, the most I notice prices going up and up everywhere I go. I decided to invest in Hotels Etc. where you get exclusive deals for being a member. I feel like I am now able to afford my vacations.  The past two years have been almost impossible to travel - not just because of COVID - but also because I was out of work for 10 months. My goal this year is to focus on traveling with my little family. I went to Utah a month ago and then Kevin and I went to Monterey a few weeks ago for his birthday. We are going to Legoland in a few months and I'll go back to Utah in May for my little sister's college graduation.  If you know me, you know how much I LOVE to save! I have done everything from Penny Shopping at Dollar General , to looking at sales prices, using apps for discounts, and using Chrome extensions like Retail Me Not. So why would a vacation be a

Last night I made another Korean Fried Chicken recipe - actually, double fried. Did it turn out like I thought it would? Let's just say that all three of us licked our plates clean.  Now, there are SO many steps and so many ingredients to this recipe so I would give yourself plenty of time. It is also messy and uses a lot of dishes. Is it worth it? Yes. This recipe can be found from Sam The Cooking Guy and I changed up a few things from his original recipe. I also made another Korean Chicken Recipe a few days ago which is way less messy and still delicious.  Ingredients for Chicken: 1 cup heavy whipping cream 1 tsp ground ginger 1 tbsp garlic powder 1/2 tbsp pepper 8 boneless, skinless chicken thighs Ingredients for Dredge: 2 cups flour 2 cups cornstarch 1 1/2 tbsp garlic powder 1 1/2 tbsp onion powder 1 1/2 tbsp monkfruit Ground Pepper Ingredients for Glaze: 2 tbsp chili garlic sauce 2 tbsp soy sauce 1 tsp sesame oil 1 tbsp rice vinegar 2 tbsp brown sugar 1/4 cup honey 1 tbsp ga