Raise your hand if you’ve missed me!! We’ve been busy. I’ve been cooking but I’m keeping it all to myself! Kidding. Kidding. I would never keep all this queen of the kitchen status I’ve got going on to myself. That would just be unfair. Ya heard?! (I don’t know why I do these things. Weird is as weird does I guess!!)

So. Glamping. Do you do it? Because you should. What’s that saying? Want to hate America, watch the news. Want to love America, go glamping. (Yes, I know it’s camping but Mama don’t sleep on the ground or without a fan!) We went glamping at an oceanfront KOA a couple weeks ago with a couple of other families (6 adults and 7 MALE children! Yikes!) and had an amazing time! There was the pool, the beach, the playground, the giant bouncy thingy (its official name obviously), the game room, the grilling, the fire, the smores, the laughter, the playing, the drinking, the eating and just generally the being merry. I’m telling y’all, it felt magical! We rented a “rustic” one room cabin (I like it when rustic means a/c AND a fan) that included a full size bed and bunk beds. Pretty durn perfect for a family of 4! Get out there and glamp y’all! Promise you won’t regret it. (I wonder if the KOA wants to pay me for all this awesome promoting and marketing I’m dishing out for them?!)

Anywho, cooking. I’ve tried 2 new recipes already this week and both were absolutely delicious! The first was a chicken and veggie teriyaki pasta and the other was beef and bean taquitos (which were a little more involved than mama likes but oh so yummy)!  

First up the One Pot Teriyaki Chicken and Noodles (don’t be fooled, there’s not one drop of teriyaki in this dish. Go figure)

Ingredients:

2 tbsp oil

2 chicken breasts cut into chunks (I seasoned ’em with salt n pepa…the spices. Just to clarify)

1 cup shredded carrots

1 cup snap peas

1 chopped bell pepper (I used yellow coz it’s the 6 year olds favorite color therefore he will eat it. Coz 6 year olds)

1/2 cup soy sauce (I used reduced sodium)

2.5 cups chicken broth

1 box pronto half cut spaghetti (or, ya know, just break that shit yourself if you’re not as lazy as me)

1/4 cup honey (this was very disturbing to the 6 yr old)

2 tsp garlic (I used minced since the recipe didn’t specify)

1 tsp fresh ginger

1 tbsp white vinegar 

2-3 sliced green onions (this is optional. We opted in and don’t regret it! 😜)

Directions:

1. Heat oil in large skillet (I used a large pot! Shhh! Don’t tell) over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned. 

2. Add the carrots, peas and peppers and cook for 2 to 3 minutes until tender crisp (whatever that means)

3. Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the noodles.

4. Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes until Al dente (that’s fancy for not quite done, in mamas opinion anyway! Mama likes her noodles soft. Not in all things of course! Gross.)

In the future, I think I will add water chestnuts to this recipe. I missed the crunch that I like so much. Here’s what the finished product look like. Mama remembered to take a picture. Score!

As for the beef and bean taquitos, you’ll have to tune in tomorrow for that recipe. Or whenever I do it. Because we know mama aint so good at this.  For some reason my computer has malfunctioned and I’ve had to do all of this on my iPhone and I’m done now. I cannot type on this thing any longer! 😱 

So stay tuned friends. I’ll be back…xoxo