Chicken Veggie Stir Fry

I am reposting this from Allrecipes.com. Every time I try to find it (again), I lose it, so I am copying it here.

I like this recipe because it has ingredients that I generally have on hand (never have broccoli -- we live without it. Never have sesame seeds, either.)

1 skinless, boneless chicken breast half -

cut into thin strips

2 teaspoons vegetable oil

7 snow peas

1 cup fresh broccoli florets

1/3 cup julienned sweet red pepper

4 medium fresh mushrooms, sliced

3/4 cup chopped onion

1 tablespoon cornstarch

1 teaspoon sugar

1/2 cup cold water

3 tablespoons soy sauce

Hot cooked rice

1 teaspoon sesame seeds, toasted

 

In a skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds.

Grilled Corn Salsa

3 ears fresh corn
1 lg sweet onion, cut into 1/2 inch slices
1 red bell pepper
2 lg tomatoes, seeded and chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1/4 c. chopped fresh cilantro
1/2 t. salt
1/4 t. cumin
1 T. olive oil
1T. lime juice

*Grill first 3 ingredients, covered with grill lid, over med-high heat 8 to 10 minutes or until tender, turning some
*Cut corn kernels form the cobs. Coarsely chop onion and bell pepper halves.
*Combine grilled veggies, tomato and next 7 ingredients in large bowl: cover and chill 2 hours or up to 2 days. Serve w/chips, grilled chicken, fish, or beef.
*Yields 5 cups.

Pea Salad

This is from Jim's grandmother. I've made it several times and someone usually tells me that their grannie made it.

1 can LeSuer peas
1 can French Cut green beans
1 can Shoepeg corn
1 small jar of chopped pimento
1 cup finely chopped bell pepper
1 cup finely chopped celery
1/2 sliced red onion

Dressing:
3/4 cup sugar
1/2 cup white vinegar
1/3 cup salad oil
1 t. salt
1/2 t. black pepper

Bring the dressing to a boil and pour over the vegetables. Let it sit overnight - it will keep in the frig for a long time.

Savory Summer Pie

Denise

Ok-Southen Living I like to use any fresh tomatoes not just plum

1 refrigerated pie crust
1 sm red bell pepper, chopped
1/2 purple onion, chopped
2 garlic clove, minced
2 T. olive oil
2 T. chopped basil
4 lg. eggs
1 C. half and half
1 t. salt
1/2 t. pepper
2 C. (8 oz.) shredded Monterey Jack
1/3 C. shredded Parmesan cheese
3 plum tomatoes, cut into 1/4 in slices

Put pie crust into 9-in deep dish pie pan; prick bottom and sides w/fork Bake at 450 for 10 min: set aside

Saute pepper, onion, and garlic in olive oil until tender and stir in basil

Whisk together eggs and next 3 ingredients. Stir in veggies and chesses. Pour into crust and top w/tomatoes.

Bake at 375 for 45 to 50 min or until set. Shield the edges w/aluminum foil after 30 min to prevent over browning Let stand 5 min before serving

7/08/2005 9:53 AM

Spicy Oven Fries

This goes great with your hamburgers. It's from Southern Living and it's light(for fries.) I also change it up some but I wanted to include the calories and fat so this is as published.


3 lg baking potatoes (about 2 lbs)
2 T. olive oil
2 T. Creole seasoning
Pam spray

Cut potato lengthwise into 8 wedges
Combine olive oil and seasoning in zip-loc: add the potatoes. Shake to coat. Arrange potatoes, skin down, in a single layer on a baking sheet coated with Pam.
Bake at 450 for 20 min or until golden brown

Calories per 4 wedges: 181(24%from fat) Fat 4.9g; Carb 32g
(Creole Seasoning = Tony Cachere's, ooooh-cha! s.s.)
6/4/2005 10:09 AM