Archive for June 28th, 2006

Lime Jalapeno Chicken

Despite the jalapenos, this is not a spicy tasting chicken, it’s very mild. It’s delicious on it’s own, or you can shred it and serve it fajita style with grilled onion and pepper and whatever kind of topping you desire. Ice cold beer works really well with this too!

Lime Jalapeno Chicken

1/4 c. lime juice (about two limes)
2 T. canola oil
1 T. white vinegar
1 t. ground cumin
1/4 t. salt
1 jalapeno, cored and sliced
1 pkg (about 1-1 1/4 lbs) boneless, skinless chicken breasts

Whisk lime juice, oil, vinegar, cumin and salt in small bowl, stir in jalapeno. Place chicken in resealable plastic bag, add marinade and turn to coat. Marinade on fridge for up to one hour. Grill or broil chicken until thoroughly cooked.

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Pork and Stir Fry Vegetables

Pork and Stir Fried Vegetables*

1# pork tenderloin, cut into ½” pieces
1 bunch broccoli, cut into florets
1 red pepper, seeded and sliced
1 c. snow pea pods, de-strung
2 small zucchini, cut half moon
1 T. fresh chopped ginger
6 green onions, chopped
1 t. salt
1 t. black pepper
1-2 T. sesame seeds
Canola and sesame oil

¼ c. hoisin sauce
¼ c. oyster sauce
1 t. minced garlic
1 T. chili garlic sauce
1 T. soy sauce

Mix sauce ingredients together. In sauté pan, heat canola oil and add pork, salt and pepper. Cook and stir over high heat until pink is just gone, remove and set aside. Heat more canola oil and sauté broccoli, stirring constantly until bright green, 3-4 minutes. Remove. Turn heat down and add sesame oil to pan, swirl to coat and add peppers and zucchini, stir and cook for 4 minutes. Add pea pods and cook, stirring, for 2 minutes. Add in broccoli, pork and sauce and toss to coat. Heat through, sprinkle with sesame seeds and onions. Serve over rice or rice noodles. Stir in more chili garlic sauce to taste, if desired.

*original recipe from Cooking Light Jan ’06 issue. Modified with additions here.

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Curried Vegetables and Pork with Rice Noodles

4 teaspoons roasted peanut oil, divided
1 (1-pound) pork tenderloin, trimmed and cut into thin strips
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
2 cups coarsely chopped onion
1 1/2 cups (2-inch) sliced asparagus
1 cup (1/2-inch) pieces yellow bell pepper
1 cup sugar snap peas, trimmed
2 tablespoons red curry paste
1 teaspoon brown sugar
1 (14-ounce) can light coconut milk
2 1/2 cups hot cooked rice sticks or vermicelli (about 5 ounces uncooked rice-flour noodles)
1/4 cup chopped fresh basil
4 lime wedges

Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add the pork, and stir-fry for 3 minutes. Remove pork from pan, and keep warm. Add 2 teaspoons peanut oil, ginger, and garlic, and stir-fry for 1 minute. Add the onion, asparagus, bell pepper, and peas, and stir-fry for 5 minutes. Remove from pan, and keep warm.

Add curry paste, sugar, and coconut milk to pan, and stir well. Bring the curry paste mixture to a boil; reduce heat, and simmer for 10 minutes. Add the pork, asparagus mixture, and rice noodles to pan, and cook for 1 minute or until mixture is thoroughly heated. Sprinkle with basil; garnish with lime wedges.

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Pesto Vegetable Pizza

1 pre-made pizza crust (Boboli)
2 garlic cloves, cut in half
1/2 c. prepared pesto sauce
1 yellow pepper, cored, trimmed and sliced thin
4 roma tomatoes, seeded and sliced
1 8oz pkg sliced potabella mushrooms
3/4 c. fresh spinach, chopped
1/2 c. shredded parmesan cheese
1 c. lo-fat mozzarella cheese

Rub cut garlic cloves over crust, discard. Spread crust with pesto. Top with peppers, tomatoes, mushrooms and spinach. Sprinkle with cheeses, Bake at 400 degrees until hot and bubbly, approx. 14-18 minutes.

Chicken with Asparagus Stir Fry

1 T. toasted sesame oil
1 1/2 # fresh asparagus, tough ends trimmed, cut into 1″ pieces
1 # chicken tenders or boneless breasts, cut into 1″ pieces
2 scallions, trimmed and cut to 1″
1 shallot, minced
1 red pepper, cored seeded and cut into 1″ pieces
1/2 c. snow peas, de-stringed and cut in half
2 T. minced fresh ginger
1/4 c. oyster sauce
2 T. garlic chili sauce
1/2 c. shelled salted pistachios, coarsely chopped

Heat oil in large skillet or wok over high heat. Add asparagus and red pepper, stir fry for about 4 minutes, then add snow peas and stir fry 2 minutes. Remove to bowl and keep warm. Swirl a scant 1/2 t. more of oil in pan and add chicken, allow to cook until browned on one side, then flip over and cook until you can’t see any pink. Add sauces, ginger, shallot and scallions, stir to combine. Add vegetables and stir to coat. Cook about 5 -8 minutes longer or until chicken is no longer pink. Serve over rice, if desired.

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Thai Cashew Chicken

1/4 cup soy sauce
1/4 cup fish sauce
1 1/2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves – cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
3/4 cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned. Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

Beef Curry with Peanuts and Fresh Basil

3 T. vegetable oil
2 T. red curry paste
1 lb. thinly sliced beef (flank or sirloin works well)
1 14-oz can light coconut milk
2 T. fish sauce
1 T. brown sugar
1/4 t. salt
14 c. dry roasted peanuts, chopped fine
1/2 red bell pepper, cut into thin strips
Fresh Basil Sprigs

In a large saute pan over medium heat, combine oil and curry paste, stirring to mix. Cook 3-4 minutes, adjusting heat to keep it sizzling gently without spattering, while mashing and scraping pan to soften and warm. Add beef and cook 2-3 minutes, separating pieces to coat with paste and brown evenly. Stir coconut milk well to mix, and add 1 c. to pan. Bring to a gentle boil over medium heat and cook for about 10 minutes, adjusting heat to keep it simmering. Add remaining coconut milk, fish sauce, sugar, salt and peanuts. Cook gently about 5 more minutes, stirring occasionally. Add pepper strips and stir into curry. Taste and adjust seasonings. Transfer to small bowl and garnish with basil. Serve over rice if desired

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