Good Food Every Day

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews.

INGREDIENTS

Honey-Ginger Stir Fry Sauce
1 cup soy sauce
1/2 cup hoisin sauce
1/2 cup pineapple juice
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter, melted (optional)
2 tablespoons hot chili sesame oil
2-4 tablespoons honey (depending on your taste)
2 tablespoons toasted sesame seeds
2 tablespoons ginger, grated
1-2 cloves garlic, minced or grated (depending on your taste)
1/2-3/4 cup raw cashews
For the Stir Fry
2 tablespoons sesame oil
1 pound boneless skinless chicken, cut into 1 inch cubes
4 baby bok choy, halved
2 red peppers, sliced
2 carrots, shredded
2 zucchini, chopped
1 cup fresh pineapple, diced
Toasted sesame rice, for serving
4 green onions, chopped

INSTRUCTIONS

In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the soy sauce, hoisin sauce, pineapple juice, rice wine vinegar, warmed creamy peanut butter (if using), hot chili sesame oil, honey, sesame seeds, ginger and garlic.
Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized. Remove the cashews to a plate.
Return the skillet to the heat and add 1 tablespoon sesame oil. Once hot add the chicken. Stir fry the chicken for 5-8 minutes or until cooked through. Add a little of the stir fry sauce (maybe 1/2 a cup) and bring it to a boil, cook until the sauce thickens and coats the chicken. Slide the chicken out of the skillet and onto a plate.
Return the skillet to the heat and add another tablespoon of sesame oil. Once hot add the bok choy and sear on one side for 2-3 minutes. Drizzle with a little sauce and remove from the skillet and set with the chicken. Add the peppers and broccoli. Stir fry the veggies for 5 minutes then add the carrots, zucchini and pineapple. Add a little of the sauce (again maybe 1/2 cup) and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.
Place some rice in a bowl or plate and top with the veggies. Add the chicken and drizzle with some of the sauce to taste. Sprinkle with cashews and green onions.

Thai Marinated Grilled Chicken Salad with Coconut Lime Vinaigrette

Serves 4

Marinated Grilled Chicken:

4 boneless skinless organic chicken breast halves (about 1 pound total weight)
1 can (about 14 ounces) coconut milk
3/4 cup soy sauce
1/2 cup chopped garlic
1/2 cup chopped scallion, white parts only
1/4 cup chopped fresh ginger
1 organic lime, 1 thinly sliced

Coconut-Lime Vinaigrette:

1 cup peanut oil or vegetable oil
1/2 cup coarsely chopped garlic
1/4 cup coarsely chopped ginger
1 stalk fresh lemongrass, cut into 3-inch pieces
1 tablespoon Thai green curry paste
1 cup plum wine
1/2 cup sake
1 can (about 14 ounces) coconut milk
2 tablespoons fresh organic lime juice
Salt
Freshly ground black pepper

SALAD:

1/2 pound mixed organic baby salad greens
1 cup finely shredded organic carrot
1/2 cup very thinly sliced white onion
1/2 cup very thinly sliced scallion, green parts only
2 red radishes, very thinly sliced
1/2 cup toasted cashews
1/2 cup loosely packed fresh cilantro leaves
1 organic lime, cut into 8 wedges

Start marinating the chicken 8 to 24 hours ahead. In a shallow, nonreactive dish, stir together the coconut milk, soy sauce, garlic, scallion, ginger, and sliced lime. Add the chicken breasts and turn in the marinade to coat evenly. Cover with plastic wrap and refrigerate, turning the chicken occasionally.

Before preparing the salads, make the vinaigrette. In a medium-sized saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the garlic, ginger, and lemongrass and saute, stirring continuously, until fragrant, about 2 minutes. Reduce the heat to medium, add the curry paste, and saute until fragrant and slightly darkened in color, about 1 minute, taking care not to let it burn.

Add the plum wine and sake and stir and scrape with a wooden spoon to deglaze the pan. Raise the heat and boil, stirring occasionally, until the liquid has reduced to a glaze, 7 to 10 minutes. Stir in the coconut milk and continue boiling until the liquid has reduced by half, about 10 minutes more.

Pour the reduced liquid through a fine-meshed strainer set over a mixing bowl. With a rubber spatula, press down on the solids. Discard the solids. Let the liquid in the bowl cool. Then, transfer it to a blender. With the blender running on high speed, drizzle in the remaining oil to form a thick emulsion. Pulse in 1 to 2 tablespoons lime juice and salt and pepper to taste.

Preheat an outdoor grill, an indoor grill, or the broiler. Remove the chicken breasts from the marinade and grill or broil them until cooked through, 4 to 5 minutes per side. (Carefully cut into the center of one to check for doneness.)

To assemble the salads, put the greens, carrot, onion, scallions, and radishes in a mixing bowl. Drizzle lightly with about 1/2 cup of the vinaigrette and toss well. Mound the salad attractively on 4 large dinner plates. With a sharp knife, cut each chicken breast crosswise into thin slices and arrange on top of each salad. Garnish with cashews and cilantro leaves. Drizzle more vinaigrette over the chicken. Place 2 lime wedges on each plate for guests to squeeze over the salads to taste. Serve immediately.

Tuscan Chicken Milanoa

INGREDIENTS
1/2 cup chicken broth
1 head garlic (10 cloves) peeled
3 cups bow-tie pasta
1 1/4 pounds (20 ounces) boneless skinless chicken breasts
1 package (10 ounces) sliced mushrooms
2 Tbsp olive oil
2 Tbsp all-purpose flour
2 cups low-fat half-and-half
1/2 cup diced, drained sun-dried tomatoes packed in oil
2 Tbsp grated Parmesan cheese

DIRECTIONS
1. Heat grill or broiler. In small saucepan over high heat, bring broth and garlic to a boil. Reduce heat to medium-low. Cover and let simmer until garlic is softened.

2. Meanwhile, prepare bow-tie pasta according to package directions and drain. Cut chicken breasts in half horizontally to form two thin cutlets from each one. Season with salt and pepper, if desired. Grill or broil chicken until cooked through and juices run clear. Let sit 2 minutes to allow juices to redistribute, then slice diagonally.

3. In nonstick skillet over medium heat, cook mushrooms in olive oil for three minutes, stirring occasionally. Gradually add flour, stirring until mixture resembles a paste. Slowly whisk in half-and-half and broth; cook until mixture thickens. Stir in sun dried tomatoes, Parmesan, chicken and pasta. Heat through, stirring frequently. Season with salt and pepper, if desired.

Number of Servings: 6

Chicken Casserole

Ingredients
8 chicken breasts
8 oz. sour cream
2 cans mushroom soup
1 bag of stuffing mix
1 stick butter
8 oz. shredded cheddar cheese.

Directions
Start by boiling your chicken, then drain, chop and put into a glass oven pan. Add sour cream, cheese, and soup mix, and spread all over glass dish. Finally, add cheese, butter and stuffing mix to the top and bake.