Kung Pao Chicken

Pair with Coconut Jasmine Rice

YOU NEED:

2 tbsps. dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 lb. skinless, boneless chicken thighs or breast, cut into bite size/1 inch pieces
3/4 cup water
3 tbsps. lower sodium soy sauce
2 tsps. cornstarch
1 tsp. brown sugar
1/2 tsp. bottled minced ginger
1 to 11/2 tsp. crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed (cut in half if you prefer)
2 tbsps. chopped unsalted, dry roasted peanuts

1. Heat sesame oil in a large skillet over medium high heat. Add onion to pan; saute' 3 minutes or until softened.  Add garlic; saute' 30 seconds, stirring constantly.  Add chicken; saute' 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves.  Add water mixture to pan; bring to a boil.  Add bell pepper and snowpeas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.  Sprinkle with nuts.

Yield: 4 servings (serving size: 1 cup)
Calories: 275 Fat 13.8g

Discovered this recipe from Cooking Light Quick and Easy cookbook/magazine. I have played around with a few Kung Pao chicken recipes, and love this one as it is simple, flavorful and the hubby loves it...so that's pretty successful all around.  I pair this with Coconut Jasmine Rice (recipe above) but you can add to any of your favorite rice or noodles. You can also add additional vegetables of your choice, like baby corn, broccolli, carrots etc. I also will try this again with Shrimp or tofu.

Sweet & Spicy Almonds

YOU NEED:

2 1/2 cups whole unblanched almonds

1/4 cup sugar
1 1/2 tsps. coarse salt
1 tsp. cayenne pepper
1 tbsp. honey
1 tsp. olive oil
1 tbsp. water

Preheat over to 350.

Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.

In a large skillet over medium heat, cook honey, oil, and the water, stirring until combined, about 1 minute.  Add almonds; toss to coat.

Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Spread almonds on a waxed paper-lined baking sheet and let cool. Nuts can be stored up to 2 weeks at room temperature in an airtight container.

Discovered this recipe from "Everyday Food" cookbook.  First time I made these, the compliments were endless... if you want more sweet and less spicy, just cut the cayenne in half, or leave it out completely. They do have a little kick to them!

Stuffed Poblanos

YOU NEED:

1 can- 28 oz. whole peeled Tomatoes in juice

1 Jalapeno chile, minced (ribs & seeds removed, for less heat, if desired)

2 small Onions, coarsley chopped

3 Garlic cloves (peeled): 2 crushed, 1 minced

Coarse Salt & fresh ground Pepper

1 can 19oz. Black Beans, rinsed & drained
1/2 cup Yellow Cornmeal
1 cup shredded Pepper Jack cheese 4 oz.
1 tsp. ground Cumin
3/4 cup water

4 large Poblano Chilies, halved lengthwise (stems left intact), ribs & seeds removed

Preheat oven to 425, in a blender puree tomatoes along with their juice, jalapeno, HALF the onions, and the crushed garlic until smooth; season with salt. Pour sauce into a 9-by-13inch baking dish, and spread to cover evenly.
In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin and the water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more. Let cool slightly before serving.

* A good addition to this dish is shredded chicken layed in the sauce around the poblanos.

Discovered this dish from the Everyday Food cookbook, I added the chicken in to make it more of a complete meal.  Would be great as a Mexican sidedish.

Butternut Squash Soup

YOU NEED:

1 Butternut squash, about 2 pounds

2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream


Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.

* Another addition to this soup, is grilling or pan frying jumbo shrimp, or cooked crispy apple bacon or pancetta. Garnish on soup.

Discovered this recipe from food network in trying to find the best Butternut squash soup, I enjoy this one with the Jalepeno. Gives it a nice kick.

Spicy Mango Shrimp

YOU NEED:

3 tbsp. vegetable oil

1 cup chopped onion

2 tsp. minced garlic

1 tsp. red chile flakes

1/2 cup chopped basil leaves

2 tbsp. soy sauce

1 tbsp. fresh lime juice

About 3/4 lb. medium shrimp (31 to 42 per lb.), peeled and deveined
2 cups cubed fresh (preferably unripe) or thawed frozen mango
1/4 cup shredded unsweetened coconut, toasted (see quick tip below)

Jasmine Rice



Heat oil in a large frying pan over medium heat until hot. Add onion and cook, stirring, untill golden brown, 5 to 7 minutes.  Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp; cook, stirring often, until shrimp turn pink, 3 to 5 minutes.

Add Mango and cook untill warm, sprinkle with coconut.

* Quick Tip: You can often find shredded coconut already toasted, but if you can't, spread coconut on a baking sheet and bake at 325 oven until golden brown, 6 to 8 minutes. Let cool before using.

SERVES: 4

Discovered this recipe from Sunset cookbook, very light with flavor.

Spicy Sausage Dip

YOU NEED:

1-16oz of Pork Sausage, such as Jimmy Dean (reg. or hot)

2-3 medium Jalepeno, minced

5 medium Mushrooms, chopped

1-8oz. package of Cream Cheese (I use fat free)

Crackers and/or Chips of choice




In a large skillet, on medium heat cook the sasauge breaking it down into small chunks.  Once fairly cooked through, drain. (I usually rinse the grease out) Set aside. In the same skillet add jalepenos and mushrooms and heat till softened. Return the sausage back to skillet and finish cooking to desired doneness.  Add the cream cheese in chunks, melting and mixing it into the mixture, do this till mixture is coated well with cream cheese. Serve warm.

* To omit the "spicy", leave out the jalepenos and you can also try adding a can of diced tomatos

This recipe is similar to the "Stuffed Jalepenos & Mushrooms" ... but a lot LESS time consuming and easier... still very good and a great hit for parties.

Red Curry Deeeelicious!

YOU NEED:

1-2 tbsp. Thai Kitchen Red Curry Paste (I usually use about 3-4 tbsp. as I like it spicier)
1 tbsp. veg. or olive oil
Cooking spray, such as Pam
3 cans (14oz.) Coconut Milk (I usually use "Lite") - set one can aside for rice
1 tbsp. Brown Sugar
1 tbsp. Fish Sauce
1 lb. boneless Chicken, Beef, Pork cut in bite size pieces...also (Salmon or Shrimp, see Alt. instructions below)
1 cup of Firm Tofu - drained and cut in bit size pieces
1 Bell Pepper (Red, Yellow and/or Orange) sliced in thin strips
Cup of Sugar Snap Peas
Handful of *small Cremini mushrooms, leave whole or cut in small bite size pieces
1 can of Bamboo Shoots
1 can Pineapple bits or chunks (drained)
1 cup of frozen Peas
(*Add additional vegetables of your choice, carrots, onions etc.)
3 tbsp. of julienned-cut fresh basil (set 1 tbsp. aside for garnish)
1 tbsp. of finely chopped Cilantro
Jasmine rice

 
I a medium skillet, heat oil on medium heat. Cook meat till halfway cooked, drain any fat, set aside.
again, heat skillet and spray with nonstick oil and cook tofu till browned on all sides, set aside.

Start Jasmine Rice, add one can of coconut milk in place of water it calls for cooking rice, be sure to still add any water the rice calls for that the can does not cover.

In a large deep skillet or wok, heat on medium heat coconut milk & blend in Red Curry paste, bring it to a simmer. Add Brown Sugar & Fish Sauce, cook till sugar dissolved. Add meat, peppers, snap peas, mushrooms, bamboo shoots & pineapple (any other additional vegetables, except peas) Cook untill meat is cooked through, then add tofu, peas & 2 tbsp. of basil.  (If cooking with Shrimp, you will add at the end to cook till pink)

Serve over rice, garnish with Basil & Cilantro.

* To cook with (skinless & cleaned) Salmon (6-10 oz), after you get through the process of sugar & fish sauce in above instructions, scoop about one cup of the curry sauce into a medium skillet with Salmon fillet, cook over med/high, about 3-5 min on each side (or preferred doneness) Continue the process with the rest of instructions, you will add the salmon seperately over rice and pour the curry & vegetables over the Salmon & rice.

*To make a vegetarian dish, omit meats, and just use Tofu and/or just vegetables.

This recipe was discovered from the Thai Kitchen recipe, with quite a few modifications and variations.  One of my favorite recipes and easy.

Spiced Pecans

YOU NEED:

One lb. to 1 1/4 lb. of Whole Pecans
1/3 cup Sugar
1/4 cup Butter
1/4 cup Orange Juice
1 1/4 tsp. Cinnamon
3/4 tsp. Salt
1/2 tsp. Cayenne Pepper


Heat Sugar, Butter, OJ and Spices. Melt and toss in nuts, stir to cover.  Spread on a lined cookie sheet.  Bake at 250degrees for 45 minutes, turn with spatula every 15 minutes.  Seperate pecans while warm and cool on wax paper.  They will store for weeks in an airtight container.


(Spiced pecans go great on any kind of salad.  My favorite is with Raspberry/Feta cheese with raspberry vinergerette or Pear/Gorgonzola cheese with Balsamic vinergerette. Or you can just eat them as is...which I do all the time!!)

Recipe was discovered from my husband Tyler's aunt Tina Jones.  I have made these for the past 3 years, and still love them.

White Chicken Chili (yum)

YOU NEED:

Cooking Spray
2 lbs skinless, boneless chicken breast, cut into bite size pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 tsps ground cumin
1/2 tsp dried oregano
1 tsp ground coriander
2 (4.5oz) cans chopped green chiles, undrained
1 cup water
2 (15.5oz) cans cannellini beans, rinsed & drained
1 (14 oz) can fat free, less sodium chicken broth
1/2 tsp hot pepper sauce
1 cup (4oz) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

              

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.  Add chicken to pan, cook 10 minutes or until browned on all sides.
2. Heat a large pot (or Dutch oven) over medium-high heat. Coat pan with cooking spray.  Add onion to pan; saute' 6 minutes or until tender, stirring frequently.  Add garlic, and saute' 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; saute' 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.  Add chicken, water, beans, and broth; bring to a simmer.  Cover and simmer 10 minutes. Stir in hot sauce.

Serve and sprinkle each serving with cheese, cilantro and green onions.  You may also add sour cream or greek yogurt. 

Yield: 8 servings, cups.

Goes great with Corn Bread, french bread or even Frito chips (scoops) Enjoy!

Discovered this recipe from Cooking Light, Healthy Everyday Food. First Chili I ever made, loved it!