Stir Fry Chicken

Ingredients:
4 skinless boneless chicken breasts, cut into small cubes
2 tablespoons cornstarch ( I used flour)
Coarse salt
freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced scallions (white and green parts)
Pinch red chile flakes
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons coarsely chopped fresh cilantro, for serving

Directions:
Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper.
Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir-fry).
Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute.
Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar and 6 grinds of black pepper.
Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely.
Add the soy sauce, cook for another 30 seconds and serve immediately, served with cilantro.

*serve with brown rice

Advertisements

Salsa Verde Chicken Enchilada Casserole

Ingredients:
1 Rotisserie chicken shredded
3 tablespoons taco seasoning
1 can pinto beans drained and rinsed
2 jars salsa verde
white corn shells- you will need about 15-20 shells depending on dish size
shredded Monterrey jack cheese
shredded manchego cheese
shredded cojita cheese
2 jalapenos
avocado
white onion and cilantro for garnish

Directions:
Start with a layer of salsa verde in the bottom of a baking dish. Then layer corn shells (I used about 5-6 corn shells per layer), 1/2 shredded chicken, 1/2 pinto beans, shredded cheese. Layer again and then end with a final layer of corn shells, salsa verde and cheese. Top cheese with sliced jalapenos if desired. Bake at 350 degrees about 35-40 minutes until cheese is bubbly. Garnish with sliced avocado, diced white onion, and fresh cilantro.

Spicey Noodles

Ingredients:
1/2 package dried soba noodles
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1 cup shelled edamame
1 cup grated carrots
4 sliced green onions
1 red bell pepper

Directions:
Cook the noodles according to the package instructions, drain and rinse.

While the noodles are cooking, in a small saucepan over low heat, whisk the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger together until the peanut butter melts and the dressing is smooth.

In a large bowl combine the noodles and dressing, toss until evenly coated. Add the edamame, carrots, red bell pepper and green onions. Garnish with toasted sesame seeds if desired. Serve at room temperature or chilled.

Turkey Meatballs

Ingredients
1 large egg
1 pound 97-98% lean ground turkey
1 pound 92-93% lean ground turkey
2/3 cup (40g) Panko
3 Tablespoons (45ml) olive oil
1/4 cup (22g) grated parmesan cheese
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large onion sweet onion, sliced
two 28-ounce cans crushed tomatoes
chopped fresh basil for serving, optional

Directions
Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper. Mix everything up just so the ingredients are combined – avoid overmixing. Roll into desired size balls – mine were slightly larger than a golfball.

Place all rolled meatballs on a large baking sheet.

Place onion slices in the bottom of the crockpot, topped with 1 can of crushed tomatoes.

Coat a large skillet with remaining Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step – read above for why. Layer the meatballs into the crockpot as you’re browning each batch.

Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.

Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.

Make ahead tip/freezing: Prepare meatballs through the browning step; cover and refrigerate for up to 1 day or freeze up to 2 months. Add to crockpot and cook as directed. OR you may fully prepare 1 day in advance, refrigerate, then cook in the crockpot on low for 45 minutes or until warmed. Freeze cooked meatballs in sauce for up to 2 months. Defrost before reheating as desired.

Note: I cut this in half

Roasted Bourbon Glazed Chicken

serves 4-6

Ingredients:
4 large, bone-in split chicken breasts (original recipe totaled 4.8lbs) (note: 1 large breast works well for two people)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
1 1/2 cups bourbon
1 1/4 cups brown sugar
2 garlic cloves, minced
2 teaspoons apple cider vinegar
2 tablespoons worcestershire sauce
2 tablespoons honey
1 teaspoon ground mustard
sage, if desired

Directions:

Preheat oven to 425 degrees F.

Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken. The glaze will thicken a bit at this time.

In a bowl, combine salt, pepper, paprika, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other side.

When finished, add chicken to an oven-safe baking dish. Pour half of the glaze overtop of chicken, add sage leaves on top if desired, then roast for 30 minutes. Half way through cooking, brush chicken with a bit more glaze.

When chicken is finished, remove from oven and let cool for 5-10 minutes. Serve with additional glaze for topping.

(from How Sweet It Is blog)

Chicken and Beef Fajitas

Ingredients:
1 whole beef flank steak
1 whole chicken (brined overnight)
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Flour Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Salsa
Sour Cream
Cilantro Leaves

Directions:
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Smoke chicken (with beer can) on grill for ~2 hours; grill steak until cooked.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

(adapted from Pioneer Woman)

Chicken Lettuce Wraps

Ingredients for Wraps:
1 pound ground chicken or ground turkey
8 scallions, white and green part chopped
1 (8oz) can water chestnuts, drained, rinsed and chopped fine
1 red bell pepper, chopped fine
¼ cup reduced-sodium soy sauce
2½ tablespoons hoisin sauce, see shopping tips
1 tablespoon ginger (from a jar) or fresh grated ginger
1 tablespoon water
2 teaspoons sesame oil
1 large head butter lettuce, wash, dried and leaves separated

Ingredients for Dipping Sauce:
¼ cup reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar
½ tablespoon ginger (from a jar) or fresh minced ginger
1 teaspoon sesame oil
½ teaspoon garlic (from a jar) or fresh minced garlic

Instructions
In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces. Pour into a colander, in the sink and drain fat. Return chicken to pan. When cool enough to handle, break up the chicken pieces until minced.

Add the scallions, water chestnuts, red pepper, soy sauce, hoisin sauce, ginger, water, and sesame oil. Cook for a few minutes until the scallions and red pepper are soft. Keep warm.

In a small bowl, add all the dipping sauce ingredients and mix well.

To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side. This sauce is quite strong. You’ll only need 1 teaspoon of sauce per wrap. You can also set up the components on individual plates and serve family style. Let everyone make their own wrap.

Goat Cheese and Tomato Tarts

Ingredients:
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions:
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Cheese Enchiladas

Ingredients:
Peanut oil, canola oil, or other high smoke point oil
12 corn tortillas
2 teaspoons olive oil (or peanut or canola)
1/2 onion, chopped (about 3/4 cup)
1 clove of garlic, minced (about 1 teaspoon)
14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)
3/4 cup of chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)
1/2 cup water
1/2 teaspoon dried oregano
1 lb (4 cups) of jack cheese, mild cheddar, or a mix, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce

Directions:
Preheat oven to 350 degrees F.

In a large frying pan at medium-high heat add a tablespoon of oil. When the oil is shimmering and hot (not quite smoking), add a corn tortilla to the pan. Cook it for 2-3 seconds, use a metal spatula to turn it over, and cook it for 2 to 3 seconds more. Lift up the tortilla with a spatula, add another tortilla underneath. Cook the second tortilla for 2-3 seconds, lift both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding more oil as needed. This way you can brown and soften the tortillas without using a lot of fat. It’s important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. As the tortillas brown a little, remove them to a plate.

Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and cook for 5-6 minutes, until translucent. Add the garlic and cook for a minute more. Add the crushed tomatoes. Add the green chiles. Add 1/2 cup of water. Add the oregano. Bring to a simmer and taste. If the sauce tastes too vinegary, add half a teaspoon of sugar to the sauce. Remove from heat.

Put a little olive oil on the bottom of a 3-quart casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.

Add sauce to the top of the tortillas in the the casserole pan. Make sure the rolled up tortillas are covered with the sauce. If not, add a little water to thin the sauce to spread it more evenly over the tortillas. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10-15 minutes or until the cheese melts.
Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. Garnish enchiladas with cilantro and sour cream.

From Simply Recipes