Showing posts with label stir fry. Show all posts
Showing posts with label stir fry. Show all posts

Tuesday, September 16, 2025

20 Recipes for the Perfect Summer-to-Fall Transition

Celebrate the change of seasons with 20 easy summer-to-fall transition recipes! From fresh salads and grilled favorites to cozy slow cooker dinners, these meals make weeknight cooking simple and delicious as the weather cools.



20 Recipes for the Perfect Summer-to-Fall Transition


Do you find that as the days grow shorter and evenings begin to cool, our cravings shift?  I still love the bright flavors of summer produce, but all of a sudden warm, cozy dishes are starting to sound irresistible. This round-up brings you the best of both worlds — easy dinners, quick meals, and comforting bites that make the seasonal shift seamless.


   Fresh & Bright (Still Summer at Heart)   



Sweet figs and crisp cucumbers tossed with salty feta — fresh, simple, and seasonal perfection.




2.  Summer Entertaining: Corn and Stone Fruit Salad

Sweet corn and juicy peaches/plums keep things light, but it pairs beautifully with grilled chicken or fish for dinner.


Vibrant, juicy fruit that can be dressed light for warm days or richer as evenings cool.


A mezze-style plate that’s fresh and elegant — serve with flatbread and salad for an effortless dinner.


A hearty salad that can hold its own as a meal — great warm or chilled, so it fits whatever the weather brings.



No-cook, crisp, and refreshing, but hearty enough when paired with soup or roasted veggies.




   Quick & Easy Dinners   




7. Garlic Chicken Stir Fry

A 20-minute skillet dinner that adapts to whatever veggies are in your crisper — light or hearty, your choice.


Crunchy, herby chicken baked on a sheet pan — with salad for freshness and potatoes for comfort.



Sandwich night done right! Perfect when you want something satisfying without a lot of cooking.





10.  Mojito Chicken Bowls
A tropical twist that still feels filling and balanced — rice, greens, and fruit all in one easy bowl.





       Grilled but Cozy        




11.  Grilled London Broil with Grilled Nectarine, Corn, Tomato, & Burrata Salad


Summer’s last grilling hurrah, paired with fruit and cheese for a sweet-savory balance.





12.  Grilled Balsamic Chicken with Mediterranean Rice

Juicy grilled chicken with a tangy glaze, served with a hearty rice dish — light enough for warm days but warming enough for cooler nights.



A filling steak salad that doesn’t weigh you down — greens, protein, and a creamy avocado kick.



Mezze spreads are perfect transition meals — keep them light with veggies or heartier with grilled meats.



   Cozy & Comforting (Hello Fall)   




15.  Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Creamy, cozy, but lighter than traditional risotto — great for using up what’s on hand.



When tomatoes are still plentiful but you’re craving a warm bake, this rustic galette is the answer.



Effortless comfort — just set it and forget it. Perfect for busy back-to-school nights. 



Bold flavor, simple prep, and it can be served over rice or noodles — warm yet fresh.



Hearty enough for cool nights but tomato-bright enough to still feel summery.



Brunch meets comfort — indulgent, cozy, but still bright with fruit. A lovely weekend transition treat.





No matter the weather, these recipes have you covered—bright for warm days, cozy for cool nights.


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Thursday, June 26, 2025

Savory & Spicy Lomo Saltado – A Taste of Peru at Home

Bring bold Peruvian flavor to your table with this Savory & Spicy Lomo Saltado! Tender beef, sautéed onions and tomatoes, and a kick of ají amarillo paste come together in this quick, crave-worthy stir-fry.




Savory & Spicy Lomo Saltado – A Taste of Peru at Home


I’ve made more stir-fries than I can count—quick weeknight veggie tosses, saucy noodle wonders, sizzling skillet meals with every protein you can imagine. But this one? This Savory & Spicy Lomo Saltado just might be the most exciting addition to my stir-fry repertoire yet. It’s not just about speed or simplicity (though it checks both boxes), it’s about flavor—rich, bold, and unmistakably Peruvian.

Peruvian food has always held a special place in my heart, but for the longest time, I hesitated to try it at home. It felt like a cuisine best left to restaurants—complex, layered, mysterious. But as it turns out, the magic of Lomo Saltado is totally within reach. A few pantry staples, a spoonful of ají amarillo paste for that signature heat, and suddenly my kitchen smelled like a Lima street corner at dinnertime.

The first time I made it, I realized just how approachable—and addictive—it really is. Juicy strips of beef seared to perfection, sweet onions and tomatoes tossed in a soy-vinegar glaze, and that glorious finishing touch: golden fries served right on top, with steamed rice to catch every drop of the sauce. It’s fusion comfort food at its finest—and now, a regular on my dinner rotation.

Enjoy!




What Ingredients do I need?

Meat 

  • Sirloin steak or beef tenderloin

Produce

  • Red onion

  • Tomatoes (or Roma tomatoes)

  • Garlic

  • Potatoes (for fries) (optional if not using frozen)

International/Latin Foods

Spices & Seasonings

  • Ground cumin

  • Salt

  • Black pepper

Oils & Vinegars

  • Vegetable oil

  • Red wine vinegar (or white vinegar)

Baking
  • Cornstarch

Asian/Global Sauces

  • Soy sauce

Broth & Canned Goods

  • Beef broth (or substitute with water)

Frozen Foods (optional shortcut)

  • Frozen French fries

Grains & Rice

  • White rice





Substitutions and Variations

Substitutions

Don’t have every ingredient on hand? No worries—here are some easy swaps to keep the flavor going strong:

  • Beef: Use chicken thighs, pork loin, or even tofu for a different protein twist.

  • Red wine vinegar: Apple cider vinegar or white vinegar works in a pinch.

  • Beef broth: Chicken broth, veggie broth, or even water with a splash of soy sauce can do the job.

  • Tomatoes: Cherry tomatoes or canned whole tomatoes (drained and roughly chopped) are good stand-ins.

  • French fries: Use frozen fries for ease, or try roasted potato wedges 

Recipe Variations

Looking to mix things up? These Lomo Saltado twists keep the essence of the dish while offering fresh spins:

  • Chicken Saltado: Swap the beef for boneless chicken thighs or breasts for a lighter take that still packs plenty of flavor.

  • Vegetarian Saltado: Use mushrooms (like portobello or oyster), extra-firm tofu, or even seitan as your protein base. Add extra veggies like zucchini or green beans for bulk.

  • Seafood Saltado: Try shrimp or scallops for a coastal-inspired twist—just be sure to cook them quickly to avoid overcooking.




Kitchen Tips and Notes

  • High Heat = Great Sear: Lomo Saltado is all about that quick, hot stir-fry. Use a wok or large skillet and don’t overcrowd the pan—cook the beef in batches to get that golden sear without steaming it.

  • Don’t Overcook the Tomatoes: Add the tomatoes near the end and cook just until they soften slightly—they should help form a light sauce, not become mushy.

  • Shortcut with Frozen Fries: No shame in skipping the homemade potatoes—frozen fries baked or air-fried until crisp are a great time-saver.

  • Let It Rest: After cooking, let the stir-fry rest for 2–3 minutes before serving to let the flavors settle and juices redistribute.

  • Double the Batch: Lomo Saltado reheats well—make extra for lunch the next day. Just keep rice and fries separate so they don’t get soggy.


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🍽️ Your Turn!

Ready to bring the bold flavors of Peru into your kitchen? Give this Savory & Spicy Lomo Saltado a try and let me know how it turns out! Share your photos, tips, or any tasty twists you make—I’d love to hear your take on this classic. Don’t forget to tag me @SliceofSouthern if you post it on Instagram!












Sunday, May 25, 2025

Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!

Quick and easy Kung Pao Chicken made with Kevin’s bold, spicy sauce, crisp veggies, and crunchy cashews—ready in under 30 minutes for a better-than-takeout weeknight dinner. 




Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!


Kung Pao Chicken has always been a favorite for something bold, spicy, and satisfyingly saucy. But with a busy week ahead, I was curious—could a store-bought sauce ever rival a homemade version?  That’s when I grabbed Kevin’s Natural Foods Kung Pao Sauce—a gluten-free, paleo-friendly option that promised authentic flavor in minutes.



Kevin’s Kung Pao Sauce – Worth the Hype?

I’ll admit, I was skeptical—Kung Pao is one of those dishes where the sauce makes the meal, and I wasn’t sure a bottled version could deliver. But Kevin’s Kung Pao Sauce completely surprised me. The flavor is bold and spicy, hitting all the right notes of a good homemade version—savory, slightly sweet, and packing just enough heat. The texture starts off thin and glossy straight out of the pouch but thickens beautifully when heated in the pan, clinging to the chicken and veggies like it’s supposed to. What really impressed me, though, were the ingredients: it’s paleo-friendly, gluten-free, and contains no refined sugar—just clean, natural goodness. From a convenience standpoint, it’s a total win. I saved a ton of time without sacrificing flavor, and for busy weeknights, that’s gold. I found it on Amazon in a pack of three, and honestly, it’s well worth the price. Final verdict? Absolutely worth it—and now I’m eyeing the rest of Kevin’s sauce lineup for my next shortcut dinner.

My version of Kung Pao Chicken is loaded with crisp-tender veggies, golden chicken, and crunchy cashews—all in under 30 minutes. It’s saucy, spicy, and satisfying without being heavy, and the mix of textures makes every bite a little different (in the best way).  This is the easy, flavor-packed weeknight dinner that everyone needs.

Enjoy!


 





What Ingredients do I need?

🛒 Basic Shopping List

Produce

  • Broccoli florets
  • Green beans
  • Carrots
  • Sugar snap peas
  • Water chestnuts
  • Onion
  • Celery

Meat & Seafood

  • Boneless, skinless chicken breasts

Pantry

  • Cashews
  • Cornstarch
  • White rice (or cauliflower rice, optional)

Sauces & Condiments

Oils & Cooking Essentials

  • Canola oil (or other neutral oil)






Substitutions and Variations

Substitutions

One of the best things about stir-fry recipes like this is how flexible they are. Whether you’re working with what’s in your fridge or adjusting for dietary needs, here are some easy swaps that still deliver great results:

  • Chicken:  Swap with: Boneless skinless chicken thighs (for extra juiciness), shrimp, tofu
  • Vegetables:  Swap with: Bell peppers, zucchini, mushrooms, snow peas, or baby corn or use frozen veggies: Just thaw and pat dry before stir-frying to avoid excess moisture
  • Cashews:  Swap with: Peanuts (for a more traditional version), sliced almonds, or sunflower seeds
  • Rice:  Swap with: Brown rice, cauliflower rice (for low carb), or noodles like rice noodles or soba
Variations

Want to change the vibe of your Kung Pao Chicken? These simple variations let you keep the bold flavor while tailoring the dish to your taste, mood, or what’s in your fridge:
  • Sweet & Spicy: Stir in a teaspoon of honey or a splash of pineapple juice for a touch of sweetness

  • Noodle Bowl Style: Serve over lo mein or rice noodles instead of rice for a slurpable twist

  • Lettuce Wraps: Spoon the saucy chicken mixture into butter lettuce cups for a lighter, low-carb version

  • Kung Pao Shrimp: Swap the chicken for shrimp and reduce cook time slightly for a seafood spin

  • Extra Veggie Power: Add baby spinach, bok choy, or shredded cabbage at the end to bulk it up with greens

  • Meal Prep Friendly: Divide into containers with rice and a side of edamame for ready-to-go lunches all week




Kitchen Tips and Notes

A few quick tips to make this recipe even easier and more delicious:

  • Pre-chop everything before you start cooking—this stir-fry moves fast once the heat is on

  • Toss chicken in cornstarch just before cooking to keep it crisp, not gummy

  • Use a hot pan for the best veggie texture and chicken sear—don’t overcrowd the skillet

  • Want extra sauce? Add a splash of water or chicken broth to stretch the pouch without diluting flavor

  • Toast the cashews briefly in the pan for deeper, nuttier flavor

  • Microwave shortcut: Steam heartier veggies (like broccoli or green beans) for 1–2 minutes before stir-frying to speed things up

  • Leftovers reheat well in a skillet with a splash of water or broth to loosen the sauce

  • Double the batch: This recipe easily scales up if you're feeding a crowd or want leftovers for lunch


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Let’s Chat! 🍽️

Have you tried this quick and bold Kung Pao Chicken with Kevin’s sauce? Did you mix up the veggies, turn it into lettuce wraps, or add your own spicy twist? I’d love to hear how you made it your own!

👇 Drop a comment below and let me know:

    • Your favorite add-ins or swaps
    • How it compared to takeout
    • If you’ve tried other Kevin’s sauces and what you thought!


📸 Made it? Tag me!

If you snap a pic of your dish, tag me on Instagram @SliceofSouthern and use the hashtag #MyKungPaoTwist so I can see your delicious creation!


Until next time, happy cooking and keep those weeknights delicious!



    RECIPE IS DOWN BELOW👇     
















Sunday, March 10, 2024

Honey Garlic Chicken with Sugar Snap Peas

Forget the takeout and make this Honey Garlic Chicken with Sugar Snap Peas.  Tender chicken is coated in a sticky, sweet honey and garlicky sauce that is to die for!  Pair it with some crispy sugar snap peas and serve over rice for a meal that beats takeout any day!




Honey Garlic Chicken with Sugar Snap Peas


Stir frys are my go to meals during the week when I'm tired and want to get dinner on the table fast.  30 minutes is all you need to make my newest stir fry creation.  Tender chunks of chicken and stir fried along with crispy sugar snap peas and the whole dish is tossed with a combination of honey, garlic, soy, sesame oil, and sriracha.  Let's be honest, this dish is all about the sauce.  Sweet sticky honey laced with soy sauce, sesame oil, ginger, and a bit of sriracha for heat. Yum! 

Stir frys are a one pot wonder and are quick and easy to make.  They are usually made in a wok, but don't worry if you don't have one.  A good large skillet with work just fine.  I typically serve my stir frys over steamed rice and it would be equally good over fried rice.  You can't beat a good stir fry and a quick meal for a weeknight or even a weekend dinner.

Enjoy!






What Ingredients do I need?

  • Honey
  • Garlic
  • soy sauce - low sodium
  • toasted sesame oil
  • ginger - whole or paste
  • chicken broth - low sodium
  • cornstarch
  • sriracha
  • chicken breasts
  • sugar snap peas


Substitutions and Variations

  • Use chicken thighs or even pork in place of the chicken breasts
  • Veggies - try snow peas, baby corn, broccoli, or sliced bell peppers for an alternative
  • Heat level - if you don't care for heat, leave out the sriracha.  If you like more increase the amount
  • Serve with steamed white or brown rice, or fried rice



Kitchen Tips and Notes

  • Gather all your ingredients and do all your prep work for your chicken and your sauce before you start cooking.  Once you start cooking things go really fast and won't take long to cook.
  • You can refrigerate left overs in an airtight container or bag for 3 days.



More Popular Stir Frys



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Honey Garlic Chicken with Sugar Snap Peas

serves 4


Stir Fry Sauce:
½ cup chicken broth low sodium
4 tablespoons soy sauce low sodium
½ cup honey
1 tablespoon cornstarch
1 teaspoon ginger, minced
1 teaspoon toasted sesame oil 
1 teaspoon sriracha 

Chicken:
2 to 3 tablespoons canola oil
1 to 1 ½ pounds boneless skinless chicken breasts, cut into 1 inch bite size pieces
¼ cup cornstarch
2 to 3 cloves garlic minced
8 oz sugar snap peas


To make the sauce whisk together in a glass measuring cup the cornstarch with the chicken broth until smooth.  Add in the soy sauce, honey, toasted sesame oil, ginger, and sriracha and whisk again.  Set aside.  

Add oil to a large skillet and heat over medium high heat.   Place the cornstarch on a plate and toss the pieces of chicken in the cornstarch tossing until coated.  Add the chicken to the skillet, in batches if necessary to avoid overcrowding, and cook for about 5 minutes stirring often until the chicken is browned and cooked through.  Remove chicken to a plate or baking sheet and set aside.  

Add a little more oil to the skillet and add in the sugar snap peas.  Cook for 5-6 minutes until they are crisp tender.  Return the chicken and their juices back to the skillet.  Add the minced garlic to the skillet and stirring continuously for 1 minute.  Give you sauce another whisk to combine everything and pour in your sauce, stirring to coat all ingredients.  Allow sauce to thicken for 2-3 minutes.  Remove to a platter and serve over rice.   













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