chicken stir-fry

3a3c5fa4-14ec-4bb2-a842-6589132180e5.jpgQuick, easy dinners are my favorite; especially because I tend to cook most of my meals in the mornings before I have to be at work. This chicken stir-fry dish is tasty, healthy and simple to make! Plus, this recipe is great for two, with plenty for leftovers! Happy cooking!


  • 1 to 2 tablespoons of olive oil
  • 2 large boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 white onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 tablespoons of chicken broth
  • 2 tablespoons of soy sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of cornstarch
  • 1 tablespoon of orange juice, no pulp
  • 1 teaspoon of ground ginger
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of salt
  • 1 bag of brown or white rice

014e6ce6-aa5e-43eb-acd8-08b63b025b66.jpgAdd the olive oil to a skillet over medium heat, then add in the chicken and sauté for four minutes. Remove the chicken, and add in the onion. Once the onion is translucent, add in the peppers. Cook the peppers and onion for three minutes before adding the chicken back in.

Processed with VSCO with a5 presetIn a bowl, whisk together the chicken broth, soy sauce, rice vinegar, cornstarch, orange juice, ground ginger, black pepper and salt. Once combined, pour over the chicken, peppers and onion. Continue to cook for eight more minutes.

In the meantime, cook one bag of brown or white rice, depending on your preference, and add it to the stir-fry once it’s done. Mix everything together, and enjoy!

slow cooker apple cider

Thanksgiving is just a few days away, and I am so excited to see my family and share an incredible meal together. I have been testing out different recipes that I can bring for our Thanksgiving feast, and this slow cooker apple cider has definitely made the list. Not only does it taste delicious, but it will also make your house smell amazing while it is cooking!


5 gala apples, sliced
1 orange, peeled and sliced
5 cinnamon sticks
3/4 cup of cranberries
6 cups of water

• Cut the tops and bottoms off of the apples before slicing and placing the pieces into the slow cooker. Peel and slice the orange and add it to the pot as well. Add in the cranberries, cinnamon sticks and the water, and stir.
• Cook the mixture on high for four hours.
• Once the cider has finished, mash the fruit pieces into the mixture (I used a potato masher).
• Strain the mixture through a sieve.
• Pour into cups, top with some cooked cranberries and enjoy!

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lemon asparagus chicken

This recipe for lemon asparagus chicken is absolutely delicious, and I could eat it every single day! It is simple to make, and it is a one-pan dish, so it makes for easy kitchen cleanup!

Processed with VSCO with a5 presetIngredients:
• 4 Boneless, Skinless Chicken Breasts
• 1 package of Asparagus Spears
• 1/4 cup of Flour
• 3/4 tsp of Sea Salt + more for seasoning
• 1/2 tsp of Pepper + more for seasoning
• 1 tsp of Minced Garlic
• 1 tbsp of Dijon Mustard
• 3 tbsp of Lemon Juice
• 1 cup of Chicken Broth
1 tbsp of Parsley Flakes
• Olive Oil

Start by mixing the flour with the sea salt and pepper to create the coating for the chicken. Take each piece of chicken and coat both sides.

Add a splash of olive oil into a skillet and cook the chicken on medium heat for about 5 minutes on each side, or until slightly golden. Make sure the chicken cooks through.

Once the chicken has been cooked on each side, remove it from the pan and set it aside.

Add another splash of olive oil to the skillet and sauté the asparagus. Add in the minced garlic for flavor.

Processed with VSCO with a5 presetWhile the asparagus is cooking, mix the dijon mustard and lemon juice together in a small bowl. Pour this mixture, along with the chicken broth, into the skillet over the asparagus. Sprinkle in the parsley flakes.

Add the chicken back into the skillet with the asparagus and season with salt and pepper. Let the broth mixture come to a boil, and then reduce it to a simmer. Cook for a few more minutes, until the asparagus is tender.

Remove from the heat and enjoy!

chocolate covered oreos

Processed with VSCO with a5 presetI have to admit, I am a chocoholic, and I have my mother to thank for that. For as long as I can remember, my mom has been making and decorating chocolate. From chocolate-covered ice skates for one of my birthday parties to bridal shower favors and holiday-themed creations, she has both a passion and a knack for this craft. Over the years, she has passed down that love of making chocolate to me. While we always love making chocolate for events or holidays, lately, our go-to has been to make chocolate-covered Oreos.

Chocolate-covered Oreos have proven to be a hit at any gathering, whether it be a work function, graduation party or holiday. Chocolate-covered Oreos take two classics — chocolate and Oreos  and combine them in a fun, delicious way for all to enjoy.

To make approximately 35 chocolate-covered Oreos, you will need the following ingredients/supplies:

  • Oreo molds (I purchased mine from a local chocolate store, but Amazon has a similar mold available for purchase)
  • 1.5 – 2 lb. of chocolate melts (I prefer milk chocolate, but use your favorite type!)
  • 1 package of Oreo cookies
  • Colored chocolate melts
  • Small squeeze bottle(s) for decorating

D8FA519E-F605-413A-932D-0B7C38FFEDD1.JPGWhen it comes to melting chocolate, my mom and I have found that melting a handful or two of the chocolate melts at a time in the microwave is the fastest and most efficient way to work. We start by microwaving the chocolate in a small bowl for 30 seconds. We then stir the chocolate, and put it in for another 15 seconds. We repeat the stirring process and continue melting the chocolate for seconds at a time until it has a nice, smooth consistency. Every microwave is different, so be careful when heating the chocolate. If you overheat the chocolate, it will burn.

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Once the chocolate is melted down to the right consistency, we spoon it into the molds.We have found that this process works best for us in terms of coverage within the mold. The last thing you want are cracks in the chocolate once the Oreo is submerged!

It is important to work fast when it comes to filling the molds, as the chocolate tends to harden quickly. Once you have covered the bottom and sides of the mold, add an Oreo in, and cover it with more chocolate, so that it is completely surrounded by chocolate. Tap the middle of the mold to flatten out the chocolate on top of the cookie if need be. Repeat this step until all of the molds are filled.

Processed with VSCO with a5 presetOnce that is complete, place the molds into the freezer for 20 minutes. After 20 minutes are up, remove the molds from the freezer and turn the molds over to remove the Oreos. Lightly pressing on the mold should release the Oreos easily. Place them on wax paper for decorating.

Here is where you can get creative. Melt your colored chocolate down using the same process you used for melting the chocolate for the Oreos. Once the colored chocolate reaches the same smooth consistency as the regular chocolate, put it in the squeeze bottles and have fun decorating!

Once you are finished decorating the Oreos, be sure to keep the cookies in a room-temperature environment. Putting the Oreos in the refrigerator for storage can cause them to crack, so keep them in a container on the counter until you are ready to serve!

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healthy shrimp tacos

I am all about fast, easy and healthy meals during the week, and this recipe for cilantro lime shrimp tacos checks all of those boxes. Try this recipe for your next Taco Tuesday!

Ingredients (serves 2 to 4 people):
• 1 bag of frozen, uncooked, peeled and deveined shrimp
• 1 large container of Greek yogurt (I use FAGE Non-Fat yogurt)
• 1 lime
• Fresh cilantro
• Cayenne pepper
• Whole wheat tortillas
• Salt and pepper for flavor

Start by defrosting the uncooked shrimp, removing the tails and rinsing it clean. Cut the shrimp into small, bite-sized pieces, and add it into a skillet with a splash of olive oil over medium heat. Season the shrimp with salt and pepper for flavor, and cook the shrimp until it turns pink. Be sure to toss the shrimp periodically as it is cooking.

IMG_5499While the shrimp is cooking, put the Greek yogurt into a bowl and combine it with the juice of half of a lime, a handful of chopped cilantro and a few dashes of cayenne pepper. Mix all of the ingredients together, and add more lime, cilantro or cayenne pepper if you feel necessary.

IMG_5507To assemble the shrimp tacos, lay out a tortilla, add the Greek yogurt mixture and top with some shrimp. Feel free to add in any other healthy toppings you may like, such as shredded lettuce, tomatoes or avocado. Share your take on these healthy shrimp tacos in the comments below or tag me on Instagram @ livingsimplygray. I hope you enjoy!