New Kitchen Appliances

Thought I would share some of my newest kitchen stuff I've gotten recently!

I received this for a Christmas present this year-love the red color! It's the mini version of the original so you have to fill up the water every time you use it, which is totally fine with me! I bought the little stand soon after and filled it mostly with iced tea, hot tea, hot chocolate and of course some coffee. So far, I'm loving it!




I bought this for myself after Christmas and I love love love it! I only used the immersion blender part of it just once but I use the chopper part quite often. I'm sure I'll start using the immersion part more as I get used to it. But I highly recommend buying one if you don't already own one!




My substitute for a KitchenAid mixer. I bought it on clearance at Target for $24.99. It so does not work as well as an actual stand mixer. In fact, it kind of sucks! I used it to make my peanut butter cheesecake. It doesn't mix up around the bowl well at all-I had to keep turning the bowl and use a spatula to make sure it mixed. And towards the end, when I got tired of rotating the bowl, I just took off the mixer and used it as a hand mixer. But as often as I bake, it will have to do until I can actually afford the real thing.

Stir-Fried Honey-Ginger Chicken with Peppers

I found this recipe from the Everyday Food magazine and had to try it. I served this stir-fry over rice, but I'm sure you can serve it over noodles as well. Above is a picture of my rice cooker, which I love.

Here's the list of ingredients:

1/4 cup honey

2 tbsp. rice vinegar

2 tbsp. soy sauce

2 tbsp. veggie oil

2 boneless, skinless chicken breasts, cut into chunks

1/4 cup minced, peeled fresh ginger (I would highly recommend fresh ginger over dried ginger)

2 garlic cloves, minced

1 each red, yellow & orange bell peppers, thinly sliced

Fresh cilantro leaves, crumbled over the top

Below is a picture of the minced garlic & ginger.

In a small bowl, stir together honey, vinegar & soy sauce.

The chopped bell peppers

Chicken Breast cut into chunks.

In a large skillet or wok, heat 1 tbsp. oil until hot. Add chicken and stir until opaque but not cooked through, about 3 minutes. Transfer to a plate or bowl.

Add 1 tbsp. oil, ginger and garlic to skillet and stir until fragrant, about 30 seconds.

Add the bell peppers and cook for about 2 minutes.

Add soy mixture and bring to a boil.

Return the chicken to the skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes.

Crumble cilantro onto the stir-fry and remove from heat.

Serve over rice. Enjoy!