Tangy Orange and Ginger Chicken Prep Time: 15 minutes Total Cooking Time : 15 – 2o minutes | Serves 4 INGREDIENTS: 2 tablespoons sesame seeds ( SEE HINT BELOW ) 3 tablespoons olive oil 10 boneless, skinless chicken thighs, cut into small pieces 3 teaspoons grated fresh ginger 1 teaspoon orange zest 125 ml ( 4 fl oz or 1/2 cup ) of chicken stock 2 teaspoons honey 500 g ( 1 lb 2 oz/1 bunch ) bok choy, trimmed and halved METHOD: 1. Toast the sesame seeds by dry-frying them in the wok, placing under a hot grill (…
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Continue ReadingAn old fashioned favorite! Perfect with a grilled cheese sandwich! INGREDIENTS: 2 cup chicken broth or stock 1 – 14 1/2 oz can whole tomatoes, undrained and broken up 1/2 cup chopped celery 1/2 cup onion, chopped 3 medium tomatoes, peeled, seeded and chopped 3 Tbsp butter 3 Tbsp flour 2 cups half-half 1 Tbsp sugar METHOD: In a large saucepan, combine broth, canned tomatoes, celery, onion; bring to a boil. Reduce heat and cover and simmer for 20 minutes. In a blender or a food processor, puree mixture in small batches until mixture is pureed. In same pan, cook…
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Continue ReadingSesame Chicken Salad INGREDIENTS: 4 boneless , skinless chicken breast halves ( about 1 pound ) 4 cups bite-size pieces romaine 1 cup thinly sliced cucumber 1 cup shredded carrots ( 1 1/2 medium ) Sesame Dressing 1/3 cup vegetable oil 1/4 cup white wine vinegar 1 tablespoon sesame seed, toasted 1 teaspoon sesame oil 1/2 teaspoon sugar Beat all ingredients with a wire whisk METHOD: 1. Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium heat for 15 to 20 minutes, turning once, until juice is no longer pink when the center of…
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Continue ReadingRaspberry Chicken Salad INGREDIENTS: 6 cups bite-size pieces of salad greens 2 cups cut-up cooked chicken ( grilled is good ! ) 2 cups sliced peaches 1 medium celery stalk, sliced ( 1/2 cup ) 2 medium green onions, sliced ( 1/4 cup ) 1/2 cup raspberry vinaigrette 1/2 cup honey roasted peanuts, if desired METHOD: 1. Toss all ingredients except peanuts in a large bowl 2. Top with peanuts HINT: When fresh peaches are not in season, you can just use frozen peaches. Just let them sit at room temperature. You can also use canned peaches that are well…
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Continue ReadingMix the glaze in the morning before leaving for work and add the shrimp when you get home! METHOD: Mix oil, preserves, vinegar, mustard, curry powder and garlic in a shallow glass or plastic dish. Add shrimp, turning to coat with glaze. Cover and refrigerate 15 to 30 minutes. Heat coals or gas grill. remove shrimp from glaze; reserve glaze. Thread shrimp on six 10 – 12 inch skewers, leaving space between each. If using bamboo skewers, soak them in water 30 minutes before using. Grill kabobs uncovered 4 to 6 inches from medium heat for 6 to 8 minutes,…
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Continue ReadingLowFat Blueberry Muffins METHOD: Preheat oven to 375 F / 190C. Place 12 muffin paper liners in a muffin pan. Sift the flour, baking soda, salt and half the allspice into a large mixing bowl. Add 6 tablespoons of the superfine sugar and mix together. In a separate bowl, whisk the egg whites together. Add the margarine, yogurt and the vanilla extract and mix well together, then stir in the blueberries until thoroughly mixed. Add the flour mixture then gently stir together until just combined. Do not over stir the batter – it is fine for it to…
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Continue ReadingMolasses Ginger Cookies Stale spices will yield a flat-tasting cookie, so make sure your spices aren’t too old. When you open up the jar of ground ginger it should really smell like ginger ! Ditto for the cinnamon. And no amount of pre-ground nutmeg will beat the flavor of freshly grated. If you bake these cookies for the time suggested, they will be slightly chewy in the center and crisp around the edge. If you prefer them crunchy all over, bake for about 2 minutes longer. METHOD: PREHEAT the oven to 350° F. Line 1 or 2 cookie sheets with…
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Continue ReadingTender chunks of pork marinated in Achiote Rojo Seasoning and banana leaf that you then bask in salsa, top with some Pickled Red Onions, and wrap it in warm corn tortilla. Having a big crowd over for a little get together?. This is a great dish they will love. Preparation time is fast to say the least and the end product is fantastic. Your guests will love it and you! METHOD: Combine achiote paste, juice, vinegar, garlic, and oregano in a medium nonreactive bowl and stir until well blended. Generously season pork on all sides with salt and freshly ground…
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Continue ReadingThese are easy to make and much better than you get most places. METHOD : 1. Cut the jalepeno chilies into small pieces. Cut the cheese into chunks and place in a bowl with a few shakes of the green Tabasco. Melt the cheese in a microwave. You can, of course, do this in a pan on the stove. When the cheese is bubbling, throw the jalepeno pieces in and give it a few stirs. 2. Put a layer of chips on a flame-proof plate. Then cover with a layer of cheese, followed by a layer of chips, etc. Do…
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Continue ReadingThe high load of garlic gives these mushrooms their kick, but it does blend in with the rest of the stuffing. The secret here is to let the butter drip down into the mushrooms after it has “filtered” through the stuffing. METHOD: 1. Remove the stems and clean and dry the mushrooms. Fry the bacon until crisp and crumble when cool. Keep the grease in the skillet. 2. Heat the bacon grease in the skillet and the butter. You may need slightly more or less depending upon the amount of bacon grease. Saute the garlic slowly for about 5 minutes. …