As I do not keep any wine in the house I always use orange juice but this recipe was great. I also served it with angel hair pasta instead of lo mein. This was sweet and yummy. Comes from Cooking Light.
"Ingredients
2 1/2 teaspoons dark sesame oil
6 skinless, boneless chicken thighs (about 2 pounds)
2 cups chopped red onion (about 1 large)
3/4 cup fat-free, less-sodium chicken broth
1/3 cup Shaoxing (Chinese rice wine) or dry sherry
2 1/2 tablespoons minced peeled fresh ginger
3 tablespoons oyster sauce
2 tablespoons honey
4 garlic cloves, minced
1 1/2 pounds mustard greens, stems removed and coarsely chopped
1 tablespoon sesame seeds, toasted
Preparation
1. Preheat oven to 350°.
2. Heat a large Dutch oven over high heat; add oil to pan, swirling to coat. Add chicken; cook 4 minutes on each side or until browned. Add onion; stir-fry 4 minutes. Reduce heat; add broth and Shaoxing, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey, and garlic. Cover and bake at 350° for 30 minutes.
3. Remove from oven. Shred chicken with 2 forks; return to pan. Place pan over medium-low heat. Add half of greens to pan; cover. Cook 5 minutes or until greens wilt; stir well. Repeat procedure with remaining greens. Cook mixture, covered, 15 minutes. Spoon 1 cup chicken mixture into each of 6 bowls; sprinkle each serving with 1/2 teaspoon sesame seeds." (Cooking Light, August 2010, p154)
Monday, September 20, 2010
Black Bean Tostada Burgers
So I didn't realize how old this magazine article was tell just now but it is from Shape, August 2008 and I just made it for the first time but it was so tasty and cheap I think this meal will set you back maybe $5-6. I always have a can of black beans in my cupboard anyways.
"Ingredients
For The Pico de Gallo
1 large beefsteak tomato, seeded
and chopped (about ¾ cup)
¼ cup finely chopped red onion
1 to 2 jalapeños, seeded and finely chopped (about ¼ cup)
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste
For The Burgers
1 15.5-ounce can low-sodium black beans
Cooking spray
1/3 cup finely chopped red onion
3 cloves garlic, minced
¼ cup panko (Japanese bread crumbs), preferably whole-wheat
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon kosher salt
Freshly ground black pepper to taste
8 small (6-inch) corn tortillas
1 large California avocado, peeled and sliced
Directions
To make the pico de gallo, combine tomato, onion, jalapeños, lime juice, olive oil, cilantro, salt, and pepper in a medium bowl. Stir, cover, and set aside at room temperature for up to 30 minutes, or refrigerate for up to 3 hours to allow flavors to blend.
To make the burgers, rinse black beans in a colander and set aside. Meanwhile, coat a medium skillet with cooking spray and heat to mediumlow. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more.
In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash, allowing some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick.
Divide tortillas into two stacks of four and wrap each stack loosely with foil. Place burgers and tortilla packets on a lightly oiled grill and cook for 4 minutes. Flip burgers and packets and cook for 3 minutes more, or until burgers are lightly browned. To serve, arrange two tortillas on each of four plates. Top with a burger, salsa, and avocado slices and serve." (Shape, August 2008, p152)
"Ingredients
For The Pico de Gallo
1 large beefsteak tomato, seeded
and chopped (about ¾ cup)
¼ cup finely chopped red onion
1 to 2 jalapeños, seeded and finely chopped (about ¼ cup)
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste
For The Burgers
1 15.5-ounce can low-sodium black beans
Cooking spray
1/3 cup finely chopped red onion
3 cloves garlic, minced
¼ cup panko (Japanese bread crumbs), preferably whole-wheat
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon kosher salt
Freshly ground black pepper to taste
8 small (6-inch) corn tortillas
1 large California avocado, peeled and sliced
Directions
To make the pico de gallo, combine tomato, onion, jalapeños, lime juice, olive oil, cilantro, salt, and pepper in a medium bowl. Stir, cover, and set aside at room temperature for up to 30 minutes, or refrigerate for up to 3 hours to allow flavors to blend.
To make the burgers, rinse black beans in a colander and set aside. Meanwhile, coat a medium skillet with cooking spray and heat to mediumlow. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more.
In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash, allowing some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick.
Divide tortillas into two stacks of four and wrap each stack loosely with foil. Place burgers and tortilla packets on a lightly oiled grill and cook for 4 minutes. Flip burgers and packets and cook for 3 minutes more, or until burgers are lightly browned. To serve, arrange two tortillas on each of four plates. Top with a burger, salsa, and avocado slices and serve." (Shape, August 2008, p152)
Chicken Stuffed with Spinach, Feta, and Pine Nuts
This was soooo good. I felt like I was in a restraunt eating this, seriously expensive tasting and it isnt the cheapest meal to make but if you want to treat yourself or be a little romantic this is great. As a side dish I used Near East Couscous whole wheat. This comes from Cooking Light.
Ingredients
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 350°.
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done. " (Cooking Light, September 2010, p96)
Ingredients
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 350°.
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done. " (Cooking Light, September 2010, p96)
Basil Chile Chicken Stir-Fry
I fed this to the missionaries and they loved it and what is great is that it comes with all the side dishes in one recipe (chicken, rice and green beans). This comes from Good Housekeeping.
"Ingredients
1 c. quick-cooking short-grain brown rice
4 clove(s) garlic
1 Tbsp plus 1 tsp. vegetable oil
1 lb. green beans, trimmed and cut into 1-inch pieces
1/4c. plus 2 Tbsp. water
Salt and pepper
1 fresh Thai or serrano chile, stem and seeds discarded, finely chopped
1 1/4 lbs. chicken-breast tenders, very thinly sliced crosswise
2 Tbsp. lower-sodium fish sauce
1 tsp. lower-sodium soy sauce
2 tsp. sugar
1 c. packed fresh basil leaves, plus additional basil leaves for garnish
Directions
1.Prepare rice as label directs, but do not add any salt.
2.Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves garlic.
3.In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add thinly sliced garlic and cook 10 seconds or until garlic is golden. Add green beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until beans are crisp-tender and water has evaporated, stirring frequently. Transfer bean mixture to large plate or bowl.
4.In same skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add chile and chopped garlic and cook 10 seconds or until garlic is golden, stirring. Add chicken tenders in single layer and cook 2 to 3 minutes or until chicken just loses its pink color throughout, stirring mixture occasionally.
5.Add fish sauce, soy sauce, sugar, and 2 tablespoons water. Cook 1 minute or until chicken is just cooked through, stirring. Stir in basil and cook 15 to 20 seconds or until just wilted.
6.To serve, divide cooked rice, green beans, and chicken with sauce among serving plates. Garnish with 2 or 3 fresh basil leaves." (Good Housekeeping, September 2010)
"Ingredients
1 c. quick-cooking short-grain brown rice
4 clove(s) garlic
1 Tbsp plus 1 tsp. vegetable oil
1 lb. green beans, trimmed and cut into 1-inch pieces
1/4c. plus 2 Tbsp. water
Salt and pepper
1 fresh Thai or serrano chile, stem and seeds discarded, finely chopped
1 1/4 lbs. chicken-breast tenders, very thinly sliced crosswise
2 Tbsp. lower-sodium fish sauce
1 tsp. lower-sodium soy sauce
2 tsp. sugar
1 c. packed fresh basil leaves, plus additional basil leaves for garnish
Directions
1.Prepare rice as label directs, but do not add any salt.
2.Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves garlic.
3.In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add thinly sliced garlic and cook 10 seconds or until garlic is golden. Add green beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until beans are crisp-tender and water has evaporated, stirring frequently. Transfer bean mixture to large plate or bowl.
4.In same skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add chile and chopped garlic and cook 10 seconds or until garlic is golden, stirring. Add chicken tenders in single layer and cook 2 to 3 minutes or until chicken just loses its pink color throughout, stirring mixture occasionally.
5.Add fish sauce, soy sauce, sugar, and 2 tablespoons water. Cook 1 minute or until chicken is just cooked through, stirring. Stir in basil and cook 15 to 20 seconds or until just wilted.
6.To serve, divide cooked rice, green beans, and chicken with sauce among serving plates. Garnish with 2 or 3 fresh basil leaves." (Good Housekeeping, September 2010)
Lemon-Splashed Shrimp Salad
This recipe is great for a lite summer meal or perhaps a side dish for a barbecue. It comes from Cooking Light. Enjoy.
"Ingredients
8 cups water
2/3 cup uncooked rotini (corkscrew pasta)
1 1/2 pounds large shrimp, peeled and deveined
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons chopped fresh cilantro
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt
Preparation
Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp to pan; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well." (Cooking Light, September 2010, p135)
"Ingredients
8 cups water
2/3 cup uncooked rotini (corkscrew pasta)
1 1/2 pounds large shrimp, peeled and deveined
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons chopped fresh cilantro
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt
Preparation
Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp to pan; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well." (Cooking Light, September 2010, p135)
Chicken Garlic Pizza
As Fridays have been deemed pizza Fridays I have wanted to be more creative with that meal and have been trying to collect some good recipes. This recipe from allrecipes is great, but since it called for butter spread on the pizza I decided to go with olive oil which actually saved some time since I didn't have to melt it or refrigerate it I just used a brush and spread it on the pizza. Also I have started to use jiffy pizza crust in a box. It is only 50cents and compared to the $3 refrigerated pizza crusts its a bargain. It is probably just as cheap as making it from scratch.
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