Quinoa and Vegetable Stir Fry

 

As you know, I am currently on the lookout for quick, easy and delicious GLUTEN free meals my whole family can enjoy! One of my friends sent me the link to the this recipe and it was perfect!!  It came together super fast and was so tasty!  We all loved it.  I served it with some fabulous grilled  teriyaki chicken that I will post soon:)  I was thinking that you could easily add some shrimp, pork or chicken to this stir fry for a one pan dinner!  Next time I will add shrimp--yum!

So are you all ready for summer?!  I can not believe that school is out for us tomorrow!  This year has flown by, but hopefully summer is slow!  I am so excited to have my boys home and have a relaxing schedule for a few months!  I am looking forward to days at the pool!  I have been working on revamping our summer chore chart though.  This one from last year worked very well, but I am thinking about a few changes for this summer.  I want my boys to enjoy their summer, but I also feel it is so important to require some work, you know?!  I really want to raise hardworking boys and I am finding that it takes a lot of effort and planning on my part,  without the farm responsibilities  the older generations had.  Life seems to require less and less work these days and I worry about that a little.  How do you balance work and play during the summer months?  Tell me here, I could use some fresh ideas:)

Quinoa and Vegetable Stir Fry

Author: Melanie

**Brown rice can be substituted for quinoa.

Ingredients

• 1 cup pre-rinsed quinoa


• 2 cups chicken broth (could use vegetable broth)


• 1 tablespoon olive oil


• 1 teaspoon sesame seed oil


• 1 cup finely diced carrots


• 1/2 cup minced green onions


• 2 cloves garlic, minced


• 1/2 cup frozen peas (thawed)


• 2 eggs, beaten


• Kosher or sea salt to taste


• 2 tablespoons lite soy sauce (or Gluten-Free soy sauce, Tamari or Bragg Liquid Aminos), more or less to taste

Instructions

1. Add the quinoa and broth, to a medium saucepan and turn to medium-high heat.  Cover, bring to a boil and reduce heat to a simmer. Cook until all of the liquid has been absorbed, about 15 minutes.  Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. I like to make the quinoa the night before or first thing in the morning.


2. In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes.   Then add garlic and cook one additional minute.  Add quinoa and peas, cook until heated through, 5 to 6 minutes.


3. If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

3.2.2802

Recipe Source: Skinny MS

 

Baked Chicken Teriyaki

 Talk about an easy, absolutely delicious dinner!  I love this recipe and my entire family loves it too.  I suppose you could make it with chicken breasts instead of thighs but I highly recommend trying it with thighs first.  They are so flavorful and moist... if you're not a fan yet, you will be after this!  I like to serve it with broccoli, it seems to soak up and compliment the yummy sauce.  Enjoy!

Baked Chicken Teriyaki
submitted by Brittany ~ The Sisters Cafe

1 Tb cornstarch
1 Tb water
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
2 cloves of garlic, minced
1 inch piece of fresh ginger, peeled and minced (can substitute 1/2 tsp ground ginger)
1/4 tsp black pepper
12 skinless chicken thighs
4-5 green onions, sliced in 2 inch pieces

Combine all ingredients except chicken thighs and green onions in a small sauce pan.   Simmer over low heat until sauce bubbles and thickens.

Preheat oven to 425 degrees F.  Using kitchen shears, trim an excess fat off chicken thighs. Arrange single layer in a 9x13 inch baking dish, lightly greased with Pam.  Pour half of teriyaki sauce over chicken thighs, making sure they are completely coated.  Cover with foil and bake for 30 minutes.  Turn chicken thighs over and pour remaining half of sauce over top.  Sprinkle green onions on top of chicken.  Cover with foil again and bake for another 30 minutes.  Serve over rice.

recipe source: adapted from Allrecipes.com

Asian Lettuce Wraps -quick and easy

I am always happy to find a recipe that my family loves and that I can make in under 30 minutes.   With 5 boys at home, our evenings are chock full  and I don't have time to spend a lot of time in the kitchen.  We have homework to do and places to be (scouts, basketball, wrestling  etc:)  These lettuce wraps are so tasty--my family gobbles them up and I could not believe how easy and quick they are to make.  Winner!

My husband wanted a "sauce" to go on top, so I used some of this Thai Peanut Sauce recipe here that I keep in my freezer (frozen in ice cube tray size portions)  You could also serve it with a bottled plum sauce.  Yum!  I personally didn't think it needed a sauce, but it was really good that way!

I have made some big changes over at my other blog Mel and Boys that I am very excited about.  Check it out and let me know what you think:)  I am kicking off the new year with a post on time management tools with links to my favorite planners and free printables to keep you organized.    What do you use to keep on top of things?

Asian Lettuce Wraps -quick and easy

Author: Melanie

Ingredients

• 2 Tablespoons extra virgin olive oil


• 1 Cup finely chopped onion


• 1 lb ground turkey breast


• ¼ teaspoon salt


• ¼ teaspoon pepper


• ¼ teaspoon garlic salt (I used Lawry’s)


• 1 12 oz bag of Broccoli slaw  (found in the produce section with bag salads)


• 1 small can drained water chestnuts


• ½ Cup  Teriyaki Sauce


• 1 teaspoon sesame oil


• Approximately 15 Ice berg or Butter Lettuce leaves

Instructions

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.


2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

3.2.2885

Recipe Source: Picky Palate

Orange Chicken (like Panda Express)

Last weekend we celebrated our son's 13th birthday.  In our family you get to pick your meals on your birthday.  TJ chose orange chicken for dinner (his favorite is from Panda Express).  Last year I had my husband stop by Panda Express on his way home from work, but this year I decided to make it myself.  Now, I must say, it is not EXACTLY the same as Panda's, but it was really, really good (maybe even better in my opinion) but most importantly,  the birthday boy LOVED it:) I usually don't make dishes that are fried, but this was a special occasion and it was fantastic!

Hey--Is anyone else going to be at the BYU Women's Conference later this week? I am so excited, I am counting the days:)

Orange Chicken (like Panda Express)
submitted by Melanie~The Sisters Cafe

Sauce and Marinade:
1 1/2 cups water
2 TB orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 TB soy sauce
1 TB grated orange zest
1 cup brown sugar
1/2 tsp minced fresh ginger
1/2 tsp minced fresh garlic
2 TB chopped green onion
1/4 tsp red pepper flakes

3 TB cornstarch
2 TB water

Chicken:
2lbs boneless skinless chicken breasts or thighs, cut into bite size cubes
1 egg
1 1/2 tsp salt
1/2 tsp pepper
1 TB oil
1/2 cup cornstarch
1/4 cup flour

oil for frying

Directions:
1- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.  Stir in the orange zets, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.  Bring to a boil.  Remove from heat and allow to cool for 10- 15 minutes.

2-  Place chicken cubes into a resealable plastic bag.  When sauce is cool, pour 1 cup of it into the bag, reserving the remainder.  Seal the bag and place in fridge for at least 2 hours or overnight.

3-Using a slotted spoon, remove chicken cubes from marinade to a large bowl.  Stir in the egg, salt, pepper and 1 TB of oil.  Mix well.  In a seperate large shallow bowl, mix the cornstarch and flour together until well blended.  Add the chicken a few at a time to the cornstarch/f;our mixture.  Stir to coat evenly and tap off excess.

4-  Pour about 1 inch of oil in a wok or deep heavy skillet and heat to 375.  If you do not have a themometer, heat the oil until it starts to ripple in the pan.  Add the chicken cubes, a small handful at a time and fry until golden and crisp, about 3-4 minutes.  Remove the chicken with a slotted spoon onto a paper towel lined plate.When cooking the remainder batches, you may need to turn down the heat a little to keep the chicken from cooking too fast and possibly add a little more oil.

5-  Once all the chicken is cooked, return to the reserved sauce ( NOT the 1 cup used as marinade--throw that away!)  Put the sauce in a skillet and bring to a boil over meium high heat.  Mix together the cornstarch and 2 TB water, stir into the sauce.  Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring every once in a while.  Remove from heat and serve over sticky rice.  Garnish with seseame seeds and sliced green onions.  Enjoy!

Recipe Source:  Combination of Asian Orange Chicken from Allrecipes, and Panda-stylye Orange Chicken from Owlhaven

Chicken Lo Mein

Does anyone share my love of Pei Wei's lo mein? Oh my goodness, it's good.  I have been on a quest to find the recipe.  This one is actually the recipe that Pei Wei shared on a news program but I'll be honest... I don't believe they shared the real thing! :) I modified it some to get a little closer but it's still not quite the same.  Don't get me wrong though - this recipe is really yummy! It has a mild flavor so it's great for kids... and kids love noodles (at least mine do)!  I really like it - in fact the leftovers are even better. I'm sure it's because the flavors have more time to soak together.  Anyway, enjoy!

Chicken Lo Mein

1 -  1 1/2 pounds chicken breast, sliced very thinly

Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch

Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar

8 ounces linguine, prepared to al dente
1 tsp sesame oil

1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
 1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces
      
Combine marinade ingredients with the chicken and allow to sit for 20 minutes.  While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions.  Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked - about 5 minutes.  Remove from wok and set aside.

Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms.  Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

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Chicken Wraps with Creamy Asian Peanut Sauce

I hope you all had a wonderful President's Day yesterday! My husband made plans for us to go ice fishing, which would have been a very new experience for me:) But unfortunately our plans fell through and we ended up salvaging the holiday by getting a big group of friends together to go see the movie Tangled with our kids at the dollar theaters. Have you all seen it already? If not, GO! It is so so adorable. My boys were glued to the screen and I must admit, so was I. So now that you've heard my plug for Tangled...let's talk Chicken Wraps! These chicken wraps are yummy but this creamy asian peanut sauce is amazing! Definitely the highlight of this meal. You can even make it 24 hrs in advance, refrigerate, and serve at room temperature. Anything to make preparing a meal easier is a plus in my book. This wrap is fresh, fun, and different. Hope you enjoy it as much as my family does!

Chicken Wraps with Creamy Asian Peanut Sauce

Submitted by Amy ~ The Sisters Cafe
Recipe Source: adapted from Foster Farms

WRAPS:
3 large boneless skinless chicken breasts
8 leaves Napa cabbage, chopped (about 2 cups packed)
2 cups packed baby spinach (or romaine)
1 medium carrot, grated (about 1/2 cup)
3 medium radishes, sliced (about 1/3 cup)
2 T. rice vinegar
1 T. soy sauce
1 T. canola oil
1 package 10-inch spinach wraps (6)

PEANUT SAUCE:
2 T. canola oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 T. minced peeled fresh ginger
3/4 cup smooth peanut butter
1 cup unsweetened coconut milk
1/4 cup chicken stock, or water, or more as needed
1 T. sugar, or more to taste
2 T. soy sauce, or more to taste
1 t. Malaysian chili sauce, sambal oelek or other Asian chili paste
1/2 t. freshly ground black pepper

Cook chicken breasts using your preferred method. A fast and easy way is to cook the chicken is in the microwave on 50% power until fully cooked through. You should flip the chicken a few times as it is cooking.

In a medium bowl mix cabbage, spinach, carrot and radishes. In a small bowl, stir together rice vinegar, soy sauce and canola oil. Pour over cabbage mixture. Let stand for 5 minutes.

To prepare the peanut sauce, heat oil in a saucepan over medium heat. Add onion, garlic and ginger; cook until lightly browned, about 3 minutes, stirring well. Whisk in peanut butter, coconut milk, chicken stock or water, sugar, soy sauce, chili sauce and pepper. Let the sauce simmer until it is thick and richly flavored, about 5 minutes, stirring well. Add more chicken stock as needed-the sauce should be thick but pourable. Taste for seasoning, add more sugar, soy sauce and chili sauce as necessary. Serve at room temperature.

Lay spinach wraps on a clean flat surface. Divide the cabbage mixture evenly over the wraps. Top with chicken. Drizzle peanut sauce over the chicken, about 2 T. for each wrap, or as much or little as desired. Fold in the edges, wrap tightly and serve. Makes 6 servings.

Oriental BBQ Pork Salad

While I was in Utah this summer, my friend Jenn had us over for dinner and served this delicious salad. We all loved it and I couldn't wait to make it again when we got home. This recipe came from our friend Andrea,and is in my first ward cookbook from about 12 years ago! I had forgetten about it and was happy for the yummy reminder! Thanks Jenn!!

**I tried making this with whole wheat noodles, and about 1/2 more of all the veggies. It was a little dry--so next time I will double the sauce recipe.

Oriental BBQ Pork Salad
submitted by Melanie
printable recipe here

2 Tb brown sugar
2 Tb soy sauce
1 lb boneless pork
2Tb oil
2Tb sugar
3 Tb soy sauce
1 Tb sesame seeds
1 tsp ginger root, finely chopped
Dash of hot pepper sauce
6 oz vermicelli (thin spaghetti)
1 cup fresh pea pods
1 cup carrots, julienne cut
1/4 cup green onions, diagonally cut

In a medium bowl combine brown sugar and 2 Tb soy sauce. Thinly slice pork and pour marinade over pork. Let sit for 30 minutes in refrigerator. In a another small bowl combine ingredients for dressing: oil, sugar, 3 Tb soy sauce, ginger root and hot pepper sauce. Blend well and set aside. Cook vermicelli to desired doneness, adding pea pods and carrots during last minute of cooking. Drain and rinse with cold water. In a large bowl combine cooked vermicelli and veggies with onion. Pour dressing over mixture and toss well. In a large skillet stir fry the meat mixture for 5 minutes or until brown. Add to salad and mix to combine. Cover and refrigerate for 2-3 hours to blend flavors. Just before serving, sprinkle with sesame seeds.

*You can turn this wonderful cold salad into an equally delicious hot meal by browning meat in a wok, adding the veggies and dressing and throwing in the noodles, onions and sesame seeds at the end.
Serves 8

Chicken Teriyaki Fried Rice

My hubby loves this little hole-in-the-wall restaurant and always gets the same thing: Chicken Teriyaki Fried Rice. He seriously loves it. So I decided it would be a good idea to make our own at home! I use the Soy Vay Veri Veri Teriyaki available at Costco - it is super yummy. This whole dinner is so easy and quick (as long as you cook the rice beforehand)... and a big pleaser here at our house! You can use your favorite veggies or whatever you have on hand that sounds good. Sometimes I add a couple eggs scrambled too. Here is the basic recipe that we like.. it is super tasty!

Chicken Teriyaki Fried Rice

submitted by Brittany at www.thesisterscafe.com

printable recipe here

2 cups uncooked brown rice (4-5 cups cooked)

2 Tb olive oil

1 large chicken breast, finely sliced (about 1 lb)

1 bunch green onions, chopped

1 carrot, finely chopped

1-2 cups sugar snap peas, fresh or frozen

1/2 cup teriyaki sauce

Cook rice as directed on package. (Of course you can use white rice but the brown tastes delicious and is so much healthier that is what I usually use.) Over med-high heat, stir fry the chicken in 1 Tb olive oil until fully cooked, about 5 minutes. Remove from pan. Add the other 1 Tb olive oil and saute green onions and carrots over medium heat for 5 minutes. Stir in peas, rice and chicken. Pour in the teriyaki sauce and stir to distribute evenly. Cook another few minutes over medium heat, stirring frequently.

* other veggies I like are cabbage (2 cups finely sliced), peas, and red pepper. I don't use all of them every time though - it's a little too much for me.

Thai Coconut Curry Shrimp

I have had several emails requesting Weight Watcher recipes. Even though I am not on WW, I am always looking for healthy recipes for my family. I came across this recipe and thought it sounded really good, so I put it on my weekly menu (posted here). I was not disappointed, it was fantastic! The recipe came together quickly and with ease. In fact my 11 year old helped me with making dinner that night. It turned out very spicy which my older boys LOVED. They are always trying to prove their manliness with eating hot stuff. It is pretty funny. Anyway, if you do not want the heat, cut down on the red curry paste. Personally, I loved the spicy sauce over the jasmine rice, but it was a bit too hot for my little ones. I think next time I will try to decrease the curry paste by half, but either way this recipe is definitely a keeper! MMMMMmmm!!

Thai Coconut Curry Shrimp
submitted by Melanie ~ www.thesisterscafe.com
Printable recipe here

Recipe source: Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Points: 3 pts
Calories: 146.1 • Fat: 6.1g • Protein: 19 g • Carb: 2.6 g • Fiber: 0.4 g

1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy! (One cup of jasmine rice is 4 points)

Cashew Chicken

This is a quick and easy recipe that is always a hit with my family. I love the subtle tang of lemon in it but the cashews are what really makes the dish wonderful! Simple and good this dish is a winner! This recipe comes from my Mom's friend Bethann.

Cashew Chicken

submitted by Melanie

printable recipe here

4 chicken breast halves, cut into pieces
1 tsp sugar
4 Tb cornstarch, divided
½ tsp salt
¼ c. soy sauce
1 tsp vinegar
1 tsp Worcestershire sauce
3 Tb oil
2 c. hot chicken broth
2 tsp lemon juice
½ c. cashews
cooked rice

Combine sugar, 2 Tb cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save dredge; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 10 minutes. Remove chicken from oil and drain excess oil from the pan. Add remaining cornstarch and the dredge drained from the chicken. Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. Add lemon juice; add chicken pieces and reheat. Do not boil. Taste to correct seasonings. Add cashews. Serve over hot rice. Makes 4-5 servings. You can stir fry some vegetables and add them to the mixture at the end.

Spinach Salad with Teriyaki Bowties

I recently saw this recipe on martawrites blog and it reminded me of a recipe I used to make but somehow lost the recipe. I had cut it out of the newspaper and the clipping ended up lost before I had a chance to type it up. I was happy to find it again and made it for dinner that night. My husband loves anything with teriyaki and I remembered that he had loved it! It is simple and easy and I usually have most of the ingredients on hand. Except this time I was out of sesame seeds, and I used a yelow bell pepper instead of the called for red. I think red would look better and stand out more, but the yellow one tasted great. We don't like the craisins with teriyaki combo, so I leave those out. Other than that, we think this salad is great! I think you will love it too! Thanks Marta for the reminder!


Spinach Salad With Teriyaki Bowties
submitted by Melanie www.thesisterscafe.com
printable recipe here

16 oz. Bowtie pasta, cooked and cooled
1 - 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 cup Craisins (I left this out)
1 Red Pepper, chopped (I used yellow)
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/2 cup fresh Parsley (optional)
1/4 cup Sesame Seeds, toasted (optional)
2 cups torn cooked Chicken (optional)

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it's just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

Thai Lettuce Cups

I am really excited to post these delicious lettuce wraps for you! They are quickly becoming one of my new favorites. Perfect staple dinner in my opinion. They just hit the spot! Not to heavy, not too light...just delicious! And yes, they are even pretty good for you:) This is originally a Rachael Ray recipe that was introduced to me by my sister Deb. I have literally been begging her for the recipe since we made them together on a girls night. I do enjoy these as lettuce wraps. However, my new favorite way to eat them lately is to chop up the lettuce and make it a delicious salad. It's a little easier to eat them this way when it's just my family. In my opinion, it definitely still needs the crunch of iceberg though. These can have a slight spice to them, (not too bad) depending on the type of sweet chili sauce you use (and your tolerance for spicy:) but that's part of what I like when I make them. I would also say that this recipe probably will only serve 3 hungry adults so feel free to double, triple, etc. Enjoy!

Thai Lettuce Cups

Submitted by Amy ~ The Sisters Cafe
Printable recipe

1 T extra virgin olive oil
2 boneless, skinless chicken breasts, cut into strips (I usually chop chicken)
Salt and freshly, ground black pepper
1 red bell pepper, cut into strips (Again I like mine chopped:)
1/4 c. sweet chili sauce
1/4 c. honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make lettuce cups (1 head is enough if you are making as a salad.)
1/2 c. honey-roasted peanuts, chopped (or whole, or crushed, however you like them)
Juice of 1 lime
1 handful basil, chopped (fresh is best but not essential)

Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. (Or you can use Pam, and a little water when needed to save calories) Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken.

To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil. (I often just add these ingredients to the pan at the very end. You may want to taste to see the amount of lime juice you prefer. I think a whole one is yummy personally) Serve and enjoy!

*Update-I changed my mind since I first posted these and would no longer recommend adding the lime, peanuts, and basil to chicken mixture. I now just sprinkle them on top of the salad as the original recipe says. This way each person can personalize their salad a little more and the honey-roasted peanuts don't lose their flavor. Also, I want to reiterate to taste the dish as you add the lime juice and basil because I know some people prefer the taste of these before it is added.

Gourmet Chinese Chicken Salad

This recipe caught my eye because of the unique ingredients list. A Chinese chicken salad with asparagus and cabbage is interesting. It also included fresh oranges, avocados and crunchy fried wonton strips! Yum! I loved this salad! The dressing is a bit spicy and delicious. It was great in my opinion. My boys were not as excited about it as me. I think the next time I make this will be for a shower or luncheon with girlfriends instead of dinner with my 5 little boys! They are not the crowd that appreciates a great salad!

Gourmet Chicken Salad Recipe
Submitted by Melanie (Recipe adapted from Sunset/my recipes)

Ingredients
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
10-12 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
5 cups finely shredded cabbage
2 cups cubed cooked chicken

Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

Preparation
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste"

Chicken and Vegetable Peanut Curry

Thai food is so yummy. When I saw this recipe online it looked so good, I had to try it! I added a lot of vegetables to the original recipe and made a few changes to the sauce. The original had twice the coconut milk and used fish sauce instead of soy sauce, for instance. I abhor fish sauce so that had to go! Soy sauce is very good in sauces like this though. Of course you can use your own combination and amount of vegetables that you like. I also thought the sauce was too mild for me. I had to use a lot of it to taste the flavors over the veggies. However, with these changes it is much better. It has more of a kick and less sugar but still creamy and delicious. I liked this recipe a lot but I must admit that Chicken with Spicy Peanut Sauce is still my favorite! (Just don't judge it by the picture...I was the unfortunate photographer for that one so I take all the blame! It's much better than it looks!) Try them both and let me know what you think...
Chicken and Vegetable Peanut Curry
submitted by Brittany

1 can coconut milk
2 tablespoons red curry paste
2 tablespoons creamy peanut butter
2 teaspoons sugar
4 teaspoons soy sauce
cornstarch

1 tablespoon minced garlic
1 onion, chopped
2 cups bok choy, chopped
1 cup broccoli, chopped
3/4 cup carrots, chopped thinly
1 cup fresh mushrooms, quartered
2 chicken breasts
salt

1. In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and soy sauce until they come to a very small boil. Set aside and cool adding cornstarch to thicken.
2. While the sauce is cooling, stir fry onion, garlic, bok choy, broccoli, carrots and mushrooms (or your own favorite mix of veggies) until onion is transparent and veggies are barely tender. You may want to add them in the order that you like them to be done. For instance I add carrots and mushrooms first since I like them more done than broccoli, etc. Cut up chicken into small pieces and stir fry with the veggies until chicken is cooked through.
3. Combine the garlic, onion and chicken with the sauce and heat.
4. Spoon the chicken peanut curry over rice and enjoy.

Asian Grilled Salmon

This is a Barefoot Contessa recipe--so thank you Ina! I made this last night and it was just as delicious as ever! All my boys gobbled it up and even asked for seconds! The leftovers are great served chilled over mixed greens with your favorite vinaigrette! That will be my lunch today--much better than PB &J with the kids! The only problem with this recipe is that you have to grill it for the full effect...and it is a little chilly for that right now! By the way, I grill my salmon on tinfoil. Hope you all enjoy!

Asian Grilled Salmon (Barefoot Contessa)

submitted by Melanie

1 side of fresh salmon, boned, but skin on-cut into 6 servings
(about 3 pounds) * I use frozen wild salmon from Costco—individually wrapped-skin on

For the marinade:
2 Tablespoons Dijon Mustard
3 Tablespoons Soy Sauce
6 Tablespoons Olive Oil
½ tsp minced garlic

Light BBQ and brush grilling rack with oil to keep fish from sticking. (I use tin foil)

While grill is heating, prepare marinade by whisking ingredients together. Drizzle half of the marinade onto the salmon (skin side down) and allow to sit for 10 minutes.

Place salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry, it will keep cooking as it sits.

Transfer fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove skin and serve warm, at room temperature or chilled.

Amazing Asian Noodle Salad

This salad really is amazing! (The picture is not the best--you'll have to just trust me!) It is full of delicious healthy veggies and sooo tasty! I have seen the recipe on several sites, including the great, "Kitchen Cafe". It is a Jamie Oliver recipe (you know the cool English guy with the funky hair--I saw an advertisement for his new show about using home grown vegetables). This is perfect for summer! Don't be afraid of the long ingredient list--it is worth the effort! **Also, only put the dressing on the amount you want to eat right away. You can store the salad and dressing separatelyfor a couple days in the fridge.

Asian Noodle Salad

adapted from Jamie Oliver

submitted by Melanie

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled--(I used whole wheat spaghetti)

1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin

1 small bag bean sprouts (I left these out)

3 sliced scallions

1 peeled, sliced cucumber ( you could use more)

chopped cilantro-to taste (I only used a little)

1 can whole cashews, lightly toasted in skillet

DRESSING:
Juice of 1 lime

8 tablespoons olive oil

2 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

2 cloves chopped garlic

2 hot peppers or jalapenos, chopped

Mix together salad ingredients in LARGE bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs and serve in a big bowl or platter

Glazed Chicken Lettuce Wraps

This is an excellent and fast dinner! I used my food processor to prepare the vegetables in the morning. I slice the chicken very thin when it is still partially frozen--this makes it very easy. Then when it is dinner time it is a snap to finish the recipe! My friend Sheri (who is an excellent cook) gave me this recipe. She also shared a recipe for the hoisin sauce, that I included. I used bottled hoisin sauce, just because I had some, but next time I will try her recipe for it. This really was soooo yummy and healthy too! ( This picture is weird--because the rice I used was brown--but it looks white. The brown rice was so good in it--chewy and nutty! Mmmm) And I used red leaf--but it was really hard to eat because it was too delicateto hold chicken and rice. Next time I will use bib or iceberg.

Glazed Chicken Lettuce Wraps

submitted by Melanie

1 pound thin cut boneless skinless chicken breasts (I used 2 breasts)

2 Tbs canola oil

1 tsp chili oil or 1/2 tsp red pepper flakes

2 TBs minced ginger or sprinkle 1/2 tsp ginger powder

2-4 garlic cloves, chopped

1 cup shredded cabbage

2 carrots shredded

4 green onions chopped fine

1/2 cup (1 medium) zucchini shredded

1/2 cup hoisin sauce

1 small head iceberg, bib or red leaf lettuce

Cooked rice (I used brown)

1-Thinly slice chicken (easiest when it is partially frozen) and sprinkle with montreal seasoning.

2-Heat a large skillet until hot, add oil and chicken. Stir fry and remove to plate.

3-Add more oil to skillet, add garlic, ginger, cabbage, carrots,zucchini, green onion and stir fry until tender.

4- Add Hoisin sauce and chicken and stir until coated with sauce.

5- To Compile the lettuce wraps:

Lettuce, rice, chicken & veggie mixture and top with plum sauce or hoisin sauce (I used plum)

Hoisin Sauce

6 TBs soy sauce

3 TBs peanut butter or black bean paste

1 1/2 TB honey, molasses, or brown sugar

3 tsp white vinegar

1/4 tsp garlic powder

3 tsp sesame oil

20 drops Chinese hot sauce, habanero or jalapeno

Chicken and Green Beans in Peanut Sauce

I love peanut sauce! This recipe is great because it has a yummy curry flavor underneath the stronger peanut flavor. The fresh cilantro really tops the whole thing off perfectly.

Chicken in Peanut Sauce

submitted by Brittany

1 Tb canola oil

1 lb skinless, boneless chicken breast halves, cut into bite-sized strips

2 tsp curry powder

1 fresh jalapeno pepper, seeded and finely chopped

3 c frozen cut green beans

1 14 oz can lite coconut milk, divided

3/4 c peanut butter

2 Tb soy sauce

1/4 c snipped fresh cilantro

3 c hot cooked jasmine rice or Thai noodles

1. In a large skillet heat oil over med-high heat. In a med bowl toss chicken with curry powder and jalapeno. Add to skillet; cook and stir for 2 minutes. Carefully add beans and 3/4 c coconut milk. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

2. In a medium bowl stir together 1 c coconut milk (remaining amount), peanut butter, and soy sauce. Add to skillet. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes more or until chicken is no longer pink, stirring occasionally. Stir in 2 Tb of the cilantro. Serve chicken mixture over rice or noodles and sprinkle with remaining cilantro. Makes 6 servings.

**Make sure you use LITE coconut milk - otherwise it's a little to oily. (I like Thai Kitchen brand)

Ginger Chicken and Rice

This is a different and delicious dinner. I like to use brown rice to make it extra healthy but once in a while I'll make it with Jasmine rice, my favorite. Make sure you buy very fresh bean sprouts and use them the same day you buy them. (old sprouts can ruin the whole dinner)

Ginger Chicken and Rice

2 boneless, skinless chicken breasts, thinly sliced
2 Tb oyster sauce
1 tsp corn starch
3 c cooked rice
1 Tb ginger, minced
1/2 lb snow peas (or 8 oz pkg frozen snow peas, thawed)
2 Tb soy sauce
1 Tb sesame oil
3/4 c chopped green onions
2 c bean sprouts

Stir chicken, oyster sauce and cornstarch together. Saute chicken mixture in 1 Tb oil in a large skillet until cooked through, about 3 minutes. Remove from skillet and set aside. Add 1 Tb oil to skillet; cook rice and minced ginger for 3 minutes. Add snow peas and cook 3 minutes. Stir in remaining ingredients plus the chicken and cook for another 5 minutes. Dinner is served...enjoy!