I think I go through phases of foods that I become obsessed with for while. For some reason any time I see an Asian inspired recipe in a magazine I am compelled to make it! I love how easy stir-fry is to toss together. My husband and I got married almost 3 years ago and we received a wok as a shower gift. Sadly the poor thing is still in it’s box in the closet that we have dubbed my teaching closet and the wedding gifts that we have no room for yet closet! So look for more stir-fry recipe when that walk gets a new home in the kitchen when we move into a larger house/apartment this summer!
I suggest you try this when you’re in the mood for a light but great meal! I love what the cashews add to this recipe.
Chicken, Cashew, and Red Pepper Stir-Fry
source: Cooking Light
- 3 3/4 teaspoons cornstarch, divided
- 2 tablespoons low-sodium soy sauce, divided
- 2 teaspoons dry sherry
- 1 teaspoon rice wine vinegar
- 3/4 teaspoon sugar
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 1 pound chicken breast tenders, cut lengthwise into thin strips
- 1/2 cup coarsely chopped unsalted cashews
- 2 tablespoons canola oil
- 2 cups julienne-cut red bell pepper (about 1 large)
- 1 teaspoon minced garlic
- 1/2 teaspoon minced peeled fresh ginger
- 3 tablespoons thinly sliced green onions
1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
Oh my goodness! I have just found a new favorite recipe for ground turkey! I’m so glad I tried this recipe. When this popped up in my Google Reader I had to try it soon. This recipe came from Cara’s Cravings. I strongly suggest you head over there and check out her yummy treats! My local grocery store has had several sales on ground turkey. I just can’t resist the buy one get one free sale, especially when it comes to meat! Needless to say, there are a few pounds of ground turkey waiting in my freezer again! I loved the taste of the peanut butter and the chili garlic sauce. The shredded carrots added a nice touch and flavor.
My husband and I enjoy Thai food so I knew this recipe would be right up our alley. I made these burgers a few weekends ago when we had company for the weekend. They enjoyed them too. These burgers worked well in my fabulous grill pan. As you can tell from the pictures I served them with sweet potato fries from Trader Joe’s. I should have bought 2 packages, we loved them so much!
Thai Peanut Turkey Burgers
Source: Cara’s Cravings
8oz ground turkey
1 medium carrot, shredded
1 large scallion, minced
1/4 tsp sesame oil
1 tsp chili garlic sauce
2 tbsp natural peanut butter
freshly ground salt & pepper
1/2 tsp ground ginger
2 tbsp light mayonnaise
handful of cilantro, finely minced
1-2 tsp chili garlic sauce
hamburger buns of your choice
Combine burger ingredients a mixing bowl and combine thoroughly. Heat a skillet over medium-high heat. Form the turkey mixture into two patties. Cook for about 7-10 minutes per side, until cooked through. Serve on buns with cilantro-chili mayo and greens.
I’m always on the look out for new salmon recipes and when I spotted this one I knew I wanted to try it. I loved that I had all of the ingredients on hand too! This recipe came together quite quickly but I did have to make some modifications because of my kitchen equipment. The recipe directs you to cook one side of the salmon in the pan on the stove and then flip the salmon over and place the pan in the oven. Sadly, I don’t own a pan that can be put in the oven. If I had known almost 3 years ago that I would want/need better pans I would have registered for them! Argh! So, needless to say, I cooked the salmon in the pan and then transferred it to a baking pan and put it in the oven.
Salmon with Maple-Lemon Glaze
source: Cooking Light
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1 tablespoon canola oil
- 4 (6-ounce) skinless salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
1. Preheat broiler.
2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.
4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
These Sloppy Joes have got some heat behind them! My mouth was still feeling the heat after I was done. My husband called it a slow burn! In any case they were great and a new twist on the traditional family recipe. I saw this in Cooking Light and knew it had to be added to the menu for a fun Friday meal. My husband was even home for dinner that night so it was even better. I did make a small change to the recipe. I added some water to the mixture at the end to thin it down a little. I’m always amazed when a recipe tells you how many servings you should be able to get out of it, but when you look at it all cooked up all you can do is laugh! Wow! Honestly, this served about 3 people instead of 4 or 6. You have been warned. My husband isn’t a huge fan of onions, especially when they are so large and cooked so there were more for me. I thought the onions gave it a nice touch. From what my husband reports it was great as leftovers too.
Chipotle Sloppy Joes
source: Cooking Light
- Cooking spray
- 2 1/2 cups presliced Vidalia or other sweet onion
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 pound ground sirloin
- 1/2 cup prechopped green bell pepper
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 (8-ounce) can no-salt-added tomato sauce
- 5 (1 1/2-ounce) hamburger buns, toasted
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.