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.
It’s that time again! This month 2 of the recipes were chosen by Christine of Journeys of Mangonett. Go check out her blog for other yummy ideas. You can also go to the Dinner Diva site to see the other recipes that were chosen for the month.
I was pretty excited to see this recipe as one of the choices for the month. Another cooking group called Barefoot Bloggers, named after the fact that they cook recipes out of The Barefoot Contessa’s cookbooks, had recently made Chicken Pot Pie. I was craving Chicken Pot Pie but not feeling brave enough to tackle it! Someone must have read my mind!
This recipe turned out really well. Next time I will make some additions. Yes, I will be making this again. Next time I will add some potatoes to help thicken the sauce as it was a bit “soupy” and I add a bit more to the vegetables. I might also finely chop up half an onion for added taste.
Hurry Up Chicken Pot Pie
source: Paula Deen
- 2 cup chopped cooked chicken breast
- 2 hard-boiled eggs, sliced (I omitted)
- 1/2 cup thinly sliced carrots
- 1/2 cup frozen green peas
- 1 (10 3/4-ounce) can cream of chicken soup
- Salt and pepper, optional
- 1 1/2 cup instant biscuit mix
- 1 cup milk
- 1 stick melted butter (I used 1/2 stick)
- 1 cup chicken broth
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
As soon as I saw this recipe in my Everyday Food magazine I knew that I had to try it. I’ve made recipes with coconut milk before and they turned out wonderful. I’m really not too sure why this recipe is called a casserole. I always think of casserole’s and something you put in the oven, but I may be wrong.
The original recipe calls for 4 chicken leg quarters but I only made 2 and halved some other parts of the recipe, such as the red peppers and a few other ingredients. I still have some of the rice mixture left over though. I also didn’t use Jasmine rice as the recipe suggests but instead used regular white rice. Enjoy!
Spicy Coconut Chicken Casserole
source: Everyday Food magazine
- 1 tablespoon olive oil
- 4 whole chicken legs (about 3 pounds total)
- Coarse salt and ground pepper
- 1 can (14.5 ounces) light coconut milk
- 1 1/2 cups canned reduced-sodium chicken broth
- 1 to 2 teaspoons Thai red curry paste
- 1 cup jasmine rice
- 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
- 8 ounces green beans (stem ends removed), cut into 1-inch lengths
- 1/2 lemon, cut into wedges, for serving
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
- To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
- Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.
You’ll find Thai red curry paste (which keeps indefinitely in the refrigerator) and coconut milk in the Asian-foods aisle. For a spicier dish, stir in a bit more curry paste.
I spotted this recipe in my Everyday Food magazine recently. I know that comes as a great surprise that I am posting a recipe from that magazine!! I love Chicken Cacciatore and this recipe sounded great to me. I thought that the olives and mushrooms would give it a different flavor would add a new element.
I enjoyed this recipe but I don’t think that my husband enjoyed it. I made the mushroom pieces large enough so that he could avoid them/pick them out! I think if I do make it again I might shred the chicken before serving it.
This was our first time trying Polenta. I thought it was very good and I’m excited to try it again in other recipes. When I was at the grocery store I had the polenta in my cart and when I was in the meat department I had to ask the butcher a question about some chicken. He saw the polenta and asked me if it was good. I had to tell him that I hadn’t tried it but I would let him know. So now the butcher and I are friends! Ahh! I’m one of those people who made friends with their butcher.
Chicken Cacciatore with Crisp Polenta
source: Everyday Food; Martha Stewart
- 3 tablespoons olive oil
- 8 skinless chicken thighs (about 3 pounds total)
- Coarse salt and ground pepper
- 10 ounces white mushrooms, trimmed and quartered
- 1/4 cup all-purpose flour
- 1 can (28 ounces) whole tomatoes in juice, broken up with a spoon
- 1 cup dry white wine, such as Sauvignon Blanc
- 2 medium onions, each cut into 8 wedges
- 4 garlic cloves, sliced
- 1/3 cup pitted green olives, halved
- 1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds
- In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season chicken with salt and pepper. Working in two batches, sear chicken, meaty side down, until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
- Add mushrooms to pot; cook, stirring occasionally, until browned, 2 to 3 minutes. Add flour, and cook, stirring, 1 minute. Add tomatoes (with their juice), wine, onions, garlic, olives, and chicken (with any juices). Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15 to 20 minutes. Season stew with salt and pepper.
- While stew is cooking, heat broiler. On a rimmed baking sheet, brush both sides of polenta slices with remaining oil; season with salt and pepper. Broil, without turning, until deep golden brown, 10 to 15 minutes. Serve chicken cacciatore over polenta.
I haven’t blogged for a few days. I promise I have been cooking and baking but it just hasn’t been that exciting or they are recipes that you’ve already seen on here.
I found this recipe in one of my old Gourmet magazines when I was going through and ripping out recipes. This one caught my eye and I decided to make it sooner rather than later. I was talking with my husband tonight about how I tend to make a lot of Asian inspired meals. I think that is because the ingredients are so fresh yet so simple and the recipes are usually relatively fast after the preparation. I also love that most of the recipes pair so nicely with rice which is also easy to prepare. On to the recipe!
1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews
Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
This was a fabulous dinner. We really felt like we were out at a Chinese restaurant. The funny thing about dinner was that when we sat down we had the radio tuned to the classical music station but the song playing had a French feel. We felt like we should have been drinking a glass of one in a cafe instead of eating Chinese food!
I will be adding this recipe to our rotation. I found the recipe in my recent issue of Everyday Food. I think I’ve come to the conclusion that anything with sugar peas or snap peas is going to be great. The sauce was great but I suggest only adding a 1/4 teaspoon of chili flakes, because it is spicy! The sauce almost reminds me of Thai dish that I always get when I go out for Thai, Orange Beef with broccoli and mushrooms. Hmm! I think I have to find a recipe for that next! I highly suggest you make this recipe soon! Enjoy!
Lighter General Tso’s Chicken
source: Everyday Food: Martha Stewart
- 1 1/4 cups long-grain brown rice
- 1/4 cup cornstarch
- 1 pound snow peas, trimmed and halved crosswise
- 4 garlic cloves, sliced
- 2 teaspoons fresh ginger, grated and peeled
- 3 tablespoons light-brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon red-pepper flakes
- 2 large egg whites
- Coarse salt and ground pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil, such as safflower
- Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
- In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
- Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
This recipe was chosen by The Dinner Diva’s. This was my first time making Coq Au Vin, let alone having it. So honestly, I wasn’t even sure what it was supposed to taste like. I’ve seen it made on cooking shows before. I followed the recipe to a T but next time, if I use this recipe again, I will cook things longer in the beginning. The recipe should have taken about 45 minutes or so to cook but it actually took me about an hour. From the quick picture that I saw on the website this came from, there wasn’t a lot of liquid left when the chicken was done. I’m not sure if I will make this recipe again but I am interested in trying a different recipe. Sadly, I don’t have a picture because I forgot to take one! The camera was even turned on and sitting next to me!! On to the recipe!
New Coq Au Vin
6 chicken thighs with skin and bone (2 pounds)
2 tablespoons olive oil
10 garlic cloves, halved
3 celery ribs, cut crosswise into 1-inch pieces
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat-leaf parsley
Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.
Serve with: olive-oil mashed potatoes