chicken Archives - Ashley Hackshaw / Lil Blue Boo

Just got back from Dr. L’s office. My scans were clear! The only change is a new cyst in my ovary which must be causing the discomfort in my pelvis.

I gave Dr. L a huge hug and he laughed and said “just don’t let your husband hug me.”

He said it was amazing news and now we’ll just monitor my HCG levels to make sure they don’t go up from 2.

He always does his dictation in the room and the second he took out his recorder, I said:

I had the pleasure of seeing Mrs. Hackshaw today……

….basically stealing his line.

He paused for a second and then dictated:

I saw Mrs. Hackshaw today……and had the pleasure of seeing her husband Mr. Hackshaw…..

I can’t wait to see if that gets edited out of the final version of his notes.

Anyway, thank you for all the prayers! Cookies for everyone. God is good.

#choosejoy

P.S. If I owned a rooster, I’d name him: Dr. Luke Dreisbach (aka “Dr. L” my oncologist)

P.P.S. Boo got this replacement chicken in the mail from my mom today…..replacement because the last one had reached the end of it’s life. My mom sent an emergency replacement in the mail because Boo was traumatized when the chicken popped and we had to throw it away.

P.P.P.S. Since we don’t have a rooster, we’ll name this chicken Dr. L….and hopefully the real Dr. L will understand it’s actually a great honor to have a rubber chicken named after you in our family.

Super Yummy Chicken Fried Rice via lilblueboo.com

I love my wok. Here is a recipe for chicken fried rice that I prepare at least once a week using it. The fried rice is always a huge hit with guests and is an easy one-dish dinner. We prefer it to our favorite Chinese restaurant now, especially since I use organic vegetables. The secret to great fried rice is to use white rice that has been in the refrigerator a few days. or frozen rice from Trader Joe’s!

Super Yummy Chicken Fried Rice Recipe via lilblueboo.com

Ingredients:

2 large eggs
Salt and freshly ground pepper
Vegetable oil
2-3 boneless, skinless chicken breasts, cut into small bite size pieces
1 teaspoon sesame oil
1 large white onion, chopped in small pieces
2 teaspoons minced garlic (I use the kind in the jar that you keep in the fridge)
4 cups cold, cooked rice (best if 2-3 days refrigerated)
1 cup fresh broccoli florets
1/2 cup frozen peas
1/2 cup small julienned or chopped carrot pieces
4 tablespoons soy sauce

Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and scramble the eggs. Turn on to a plate to cool and cut into smaller pieces. Set aside.

In a medium bowl, toss chicken strips with the sesame oil and some salt and pepper to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the chicken pieces until lightly golden, about 2 to 3 minutes.

Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened (starting to look clear).

Add the broccoli and carrot and stir-fry for 3-4 minutes until tender.

Add the frozen peas and fold through gently. Stir-fry for 1-2 minutes until heated.

Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice, tossing with soy sauce and mix evenly. Keeping mixing until very hot.

Remove from heat and stir in cooked egg.

Makes 4 to 6 servings.

Random tip: Did you know you aren’t supposed to use metal utensils or soap on your wok? You keep it “seasoned” by only using water and scrub brush to clean. I didn’t know this with my old wok and ruined it!