Savvy with Abbie

We haven't had alcohol in the house or drank alcohol in most of the last 6-7 months so we tried to think of a non-alcoholic substitute for this Bourbon Chicken recipe. Believe it or not - Apple Cider Vinegar and Lemon Juice worked PERFECT. We switched out garlic for garlic powder, fresh ginger for ground ginger, chicken thighs for chicken breast, and brown rice for Jasmyne rice. This recipe is from  Eating Well .  I would highly, highly recommend this version below! Ingredients: 1/4 cup lower sodium soy sauce 1/4 cup lemon juice 1/4 cup Apple Cider Vinegar 1 tbsp rice vinegar 1 tbsp maple syrup (light) 1 tbsp garlic powder  1 tsp ground ginger 1/4 tsp crushed red pepper 1 pound chicken breast cut into strips 1 tablespoon cornstarch, plus 1 teaspoon, divided 2 tbsp vegetable oil 2 tsp water 3 cups Jasmyne rice Directions: Combine soy sauce, lemon juice, apple cider vinegar, rice vinegar, maple syrup, garlic powder, ground ginger, and crushed red pepper in a medium sized bowl.  Toss

The best part about living in California, being close to the coast, and not getting snow or extreme weather is that I hardly ever get sick. I think I've been sick maybe twice since I have lived here in the past five years. Well, I think I may have jinxed that because the last two weeks I have been so tired. Not just tired but extremely exhausted. I thought I was low on iron or something (I still have a doctors appointment on the 20th just in case) but I think it's because I haven't been feeling well. Last Friday I had a hoarse voice with a bronchitis-like cough and yesterday I had a hoarse voice, headache and was literally on the couch all day. I guess sometimes our body just needs that break and I'm pretty sure I never give myself a break. My plan was to write this blog days ago but because of not feeling well, I didn't even get on my laptop at all yesterday and now I'm feeling pretty good today so I figured I can finish the blog :)  A few days ago I made these

You guys! We made it through 2020! This is my final blog before the new year because I head to Utah the day after Christmas for almost a week. Well I'm glad I can end the blog off on a high note because this Teriyaki Chicken was so good. I made this for my boys a few nights ago and it did take some adjusting with the Air Fryer and all Air Fryers are different so I would look at your manual or Google the correct times for chicken for your specific air fryer. I have the Emeril one and I did three different batches in my Air Fryer. The first batch I did 370 degrees for 15 minutes and then flipped them over for 8 more minutes and the chicken was too hard. I then did 360 degrees for 15 minutes and then flipped them over for 8 more minutes and still kinda hard but better and then my last batch was 350 degrees for 15 minutes and then flipped over for 15 minutes and it was much better so you just have to kind of experiment a little bit. The original recipe was from Mommy Hates Cooking and

Another day, another chicken recipe. It seems like I make a lot of these huh? Last night I made Kung Pao Chicken and it was good on top of Jasmine Rice! The original recipe was from Cafe Delites and I made a few replacements and removed some items and my new recipe is below.  Ingredients for the chicken: 2 boneless chicken breasts, cut into 1 inch cubes 1 tbsp dry sherry cooking wine 1 tbsp soy sauce 2 tsp baking soda 1 tsp cornstarch Ingredients for the sauce: 1/2 cup chicken broth 5 tbsp + 2 tsp soy sauce 2 tbsp balsamic vinegar 2 tbsp dry sherry cooking wine 2 tsp hoisin sauce 2 tbsp sugar 1 tsp cornstarch Ingredients for the stir fry: 5 tbsp vegetable oil 1 1/2 tbsp garic powder 1 tbsp ground ginger 1/2 red bell pepper, seeded and diced 1/2 green bell pepper, seeded and diced 2 tsp sesame oil 1/2 cup unsalted peanuts as an option Directions: Combine all ingredients for the chicken in a shallow bowl and marinate for 10-20 minutes. Whisk the sauce ingredients together until sugar d

Last night I made the easiest Sweet and Sour Chicken for dinner. I used the recipe from HERE when it came to cooking the chicken. I then used a Sweet and Sour sauce for the sauce. Super easy! Full recipe below ⬇️⬇️ Ingredients: 1.25 pounds of boneless, skinless chicken breast, cut into 1-inch pieces 3 tbsp cornstarch Salt and pepper, to taste 4 tbsp olive oil 2 green onions, sliced into thin rounds 2 tbsp sesame seeds Your favorite sweet and sour sauce Directions: Add the chicken, cornstarch, salt and pepper to a large ziplock bag and shake to coat evenly. Add 4 tbsp olive oil to a large skillet and cook the chicken over medium heat until all the way cooked through.  Mine was partially frozen so it took about 15-20 minutes. After it's cooked through, add the sauce and stir to coat evenly.  Cook in sauce for a few minutes and then garnish with green onions and sesame seeds. Serve with white rice and noodles. Enjoy! 

Last night we made Chicken Cordon Bleu with the delicious dijon mustard sauce. I was full only eating half of one but was impressed with how they turned out. This recipe called for a lot of ingredients and took a little bit longer than I thought it would to make but I enjoyed it. I actually shortened this recipe  HERE  because it seemed way too long to me. The shortened version is below. Ingredients: 3 boneless, skinless chicken breast salt pepper 1 tablespoon garlic powder 1 tablespoon onion powder 9 slices of Mozzarella Cheese slices 6 slices of ham, thinly sliced 1 cup flour 4 eggs, beaten 2 cups breadcrumbs Ingredients for the Dijon Sauce: 3 tablespoons butter garlic powder 3 tablespoons flour 2 cups milk 1/4 cup dijon mustard 1 cup mozzarella cheese, shredded salt pepper Directions: Lay out three pieces of chicken breast on a cutting board. Sprinkle them with salt, pepper, garlic powder, and onion powder. Slice the chicken breast almost all the way

I'll be honest, I've never had made-from-scratch Cheesy Chicken Nachos but these were pretty tasty! Click HERE to read the full recipe. We made some major changes but they still turned out pretty good! The recipe calls for shredded chicken so I put some chicken in a crockpot this morning, mixed it with chicken broth, garlic powder, and onion powder and let it sit for about five hours. I then added a BBQ seasoning mix that I found at the store to the crockpot and since there was already chicken broth in the crockpot, I used that as the liquid. I mixed it up, shredded the chicken, and let it mix together on high for about 30 minutes. I preheated the oven to 350 degrees. I took two tortillas, cut them each into eight pieces like a pizza, lined them next to each other on a cookie sheet, melted butter and applied it to each piece and then topped it with more garlic and onion powder and baked them for eight minutes. I did not stack them or overlap them. The original reci

The original recipe was taken from HERE  I took this recipe and made it my own based on personal preferences. Ingredients: For the enchiladas: one tsp olive oil one 15.5oz can of Navy beans (I used Cannellini beans) two cooked and shredded chicken breast 1/4 cup water one chicken bullion one tbsp ground cumin one tsp. onion powder one tsp. garlic powder For the enchilada sauce: one tbsp butter one tbsp onion powder one cup chicken broth two tbsp flour salt 1/2 cup sour cream 3/4 cup cheese tortillas fresh cilantro Before mixing the ingredients, we need to create the shredded chicken breast. This was actually easier than I thought. I put three chicken breast in a pan, set the oven to 375 degrees, added 1/4 cup water in the pan and seasoned the chicken with salt and pepper. Cook 35 minutes.  I put the chicken in the refrigerator last night so it was not frozen when I put it in the oven. I only ended up using two of them for t