Cashew Chicken

This is perfect for supper or anytime. 

1 lb boneless skinless chicken breasts (sliced)
1 c sliced carrots
1 c fresh snow peas
2 tsp fresh ginger (minced)
1- 2 T low sodium soy sauce
1 can sliced water chestnuts
½ bell pepper sliced
1 tsp corn starch
1/ 3  - 1/2 c water (adjust as needed)
1 c green onions sliced
4 - 6  oz  cashews
1- 2 T oil (olive or canola)
1 tsp sake (optional) 


Cut chicken into slices. Combine chicken, 1 tsp of the ginger, sake, salt, pepper and soy sauce in bowl. Toss to coat chicken and marinate for a few hours.

Heat oil in wok or saute pan over medium high heat. Add chicken slices, ginger, stir fry for 8 minutes. Transfer cooked chicken to bowl, set aside.

Add more oil if needed. Add veggies, cashews, stir fry for 7 minutes. Return chicken to pan, stir fry for 3 more minutes.

In a cup combine water and cornstarch. Mix well to dissolve cornstarch. 

Push vegetables and chickento sides of pan to make well in middle of pan. Pour water mixture into pan. Let liquid reduce for 1 min.  Stir to coat vegetables with sauce. 

Serves 4.

Easy Eggs Benedict™

Happy Mothers Day all!

Need a brunch idea for Mothers Day, try this.


1 dozen eggs
4 - 7 c water
1/4 tsp each salt, pepper 
1/3 - 1/2 stick butter cut up
1 tsp. - 1 T. fresh lemon juice (adjust amount desired).
4 english muffins split 
8 pieces lean ham or canadian bacon

 Sauce

Crack 3 - 4 eggs and carefully separate yolks into a large heat proof bowl or a double boiler.

 Add lemon juice, half of salt and pepper. Whisk until well blended. 

Bring water to boil in a medium pot or bottom of the double boiler. 

Lower heat to simmer. 

Place bowl with eggs over pot, add butter, keep whisking and cook for 5 - 8 minutes or until sauce is thickened. 

While sauce is cooking, split, toast and butter muffins.

Place ham on a microwave safe plate and heat for 30 sec - 1 min or until warm.


Eggs

Bring water in a pot to a gentle boil. Add salt and lemon juice if desired.

Crack 1 egg onto a saucer or small dish.

Once water reaches boil, reduce heat to medium low. Add egg by tilting dish over pan to let egg slide off into pan. Repeat process with remaining egg.

Cook eggs for 3 - 4 min. 

Remove eggs with slotted spoon and transfer onto a clean plate. Sprinkle pepper over eggs if desired. 

To assemble: Place 2 muffin halves on a plate. Top muffin halves with a ham slice. Top ham slice with egg. Spoon sauce over egg.

Serves 4.

Los Tacos Del Cerdo (Pork Tacos)™

This is great for Cinco de Mayo, using leftovers or anytime

 Fillings

2-3 cups shredded precooked pork

1/2 c diced onions

1-2 T oil (olive or canola)

1 T Worcestershire sauce

1 clove garlic, crushed and chopped

1 lime juice and zest

1/8 - 1/4 tsp each:  salt, pepper

pinch each: turmeric, red pepper flakes

Fixings

1 c. salsa 

12 taco shells soft or hard

1 c each: shredded lettuce, shredded cheese, diced tomatoes
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside. Shred pork into bowl with onions.

Heat saute pan to medium high heat, lower heat to medium and add oil. Add pork, onions, salt, pepper, red pepper flakes, garlic, Worcestershire, turmeric, lime zest to pan.  Squeeze lime juice over mixture. Cook for 5 - 10 min or until heated, stirring occasionally. 

Scoop pork into a taco shell. Top with your favorite fixings and enjoy!

Serves 4.

Pork Roast

Normally I'm not a big fan of pork, but I'll make an exception for this roast.

2 - 4 lb pork shoulder
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c  water
1/8 c olive oil
1 large onion peeled and quartered
30 - 40 baby carrots

juice of 1 lime

Preheat oven to 350 F'.

Peel, rinse, quarter onions.

Peel, crush and chop garlic.

Cut lime in half. 

Remove roast from refrigerator, let it set out for a few minutes. Place roast in a roasting pan, Through a sieve squeeze some lime over roast. Pour some of the oil on 1 side of roast

Make some tiny slits all over roast. Stuff slits with garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour remainder of the lime and oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour water in bottom of pan.

Add carrots and onions to pan. Place pan in oven and cook for 1 - 2 hrs. approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 4 - 6 approx.

Bloody Maria™

This is perfect for spring or anytime 

46 oz, jar vegetable or tomato juice (regular or low sodium)
1 T.   lime juice

Tabasco sauce (to taste)

1/2 tsp. each: Worcestershire sauce, horseradish (prepared)

1 lime cut into wedges (garnish)

1 clove diced garlic (optional)
4 - 6 oz. tequila
Ice

Juice 1 lime.

Peel, rinse, chop garlic. 

Cut remaining lime into 4 - 6 wedges, set aside.

In a pitcher combine garlic and remaining ingredients over ice.

Pour in glasses, Garnish with lime wedges. 

Serves 4 - 6.

Holiday Potatoes™

This is perfect for Easter or anytime.

1 package 4 c. shredded potatoes
1/2 c. melted unsalted butter
1 onion chopped
1 can cream of mushroom soup
1 package 2 c. shredded cheddar cheese
1 c. reduced fat sour cream
1/8 - 1/4 tsp. each: salt, pepper
1/4 tsp. granulated garlic
Non stick cooking spray

Preheat oven to 350 F.

Spray baking pan or casserole dish with non stick cooking spray.

Remove package of potatoes from freezer, let thaw a few minutes.

Peel, rinse, chop onions.

Combine ingredients in a mixing bowl, mix well.

Pour into baking pan, spread evenly. Place into oven and bake for 1 hr. or until done.

Serves 6 - 8.

Spring Forward Wonton Cups™

This recipe is perfect for Easter, company or anytime.

12 wonton wrappers
1 - 2 cloves fresh garlic chopped, crushed
1/8 - 1/4 tsp each: salt, pepper, lemon juice
lemon zest
Pinch red pepper flakes 
Nonstick cooking spray
1/8 - 1/4 c. + 2 T  oil (adjust amount needed)
1 - 2 c. fresh baby spinach 
2 c. ricotta cheese
1/8 - 1/4  c Parmesan cheese (adjust amount needed)
1 tsp each: oregano, basil
1 egg

Preheat oven to 375 F

Rinse and pat dry spinach. Snip ends from spinach leaves.

Peel, rinse, crush, chop garlic.

Heat a saute pan over medium high heat. Lower pan to medium, add oil. Add spinach and saute for 5 min set aside. 

Spray muffin tin with nonstick cooking spray.

In a measuring cup pour oil. With a pastry brush, brush both sides of wonton wrappers with oil. 

Place wontons into muffin tin and bake for 8 - 12 minutes or until done. Remove from oven and let cool.

Zest and juice lemon. 

In a bowl crack 1 egg and whisk for 10- 20 sec. Add ricotta cheese and mix well. 

Add spinach, oregano, salt, pepper, basil, garlic, pepper flakes, lemon juice and zest. Mix well. 

Spoon mixture into wonton cups.  Sprinkle cheese over cups. Place in oven and cook for 7 - 12 minutes or until cheese is melted and golden brown. 

Serves 3 - 4.