Sauteed Summer Squash Recipe

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sauteed summer squash recipe picture 2

sauteed summer squash recipe picture 3

This Sauteed Summer Squash Recipe is quick and simple to put together and a great way to use up that extra zucchini. The squash is sliced thin so it cooks quickly. This is a delicious side dish that would go great with almost any grilled meat or fish.

If you have summer squash on hand give this one a try; its really good.

Sauteed Summer Squash Recipe
 
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Author:
Recipe type: side dish
Ingredients
  • 1 clove garlic (crushed and minced)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 yellow summer squash
  • 2 zucchini (you can use two of the same if that is all you have available)
  • 7 teaspoons olive oil
  • 1 tablespoon parsley
  • salt and pepper
Instructions
  1. In a large bowl mix together the garlic and lemon juice; set aside and let rest for at least 10 minutes.
  2. Trim the ends off the squash and using a vegetable peeler shave the squash off length wise into ribbons. Take 3 slices off, turn the squash 90 degrees, and repeat the process. Continue shaving ribbons down to the seeds – discard the seed core.
  3. Add 2 tablespoons olive oil, ¼ teaspoons salt, ⅛ teaspoon pepper, and lemon zest to the lemon juice mixture and mix until well combined.
  4. In a 12 inch skillet over medium high heat using 1 teaspoon of olive oil cook the squash ribbons, turning occasionally with tongs, until softened and translucent.
  5. Place the squash in the bowl with the lemon mixture, add the parsley, and toss to coat. Salt and pepper to taste and serve.

Adapted from Cooks Illustrated

Chinatown Chicken Recipe

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chinatown chicken recipe

This Chinatown Chicken Recipe is simple, quick, and really good. If you’re pinched for time and are in the mood for Chinese food give this one a try. You can have supper on the table in less than an hour.

Chinatown Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 3-4
Ingredients
  • 1½lbs boneless skinless chicken breasts (cut into 1 inch chunks)
  • 1 cup cornstarch
  • 1 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • ½ teaspoon ground white pepper
  • ½ cup soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • Vegetable oil (for frying)
  • Green onions for garnish green parts only (optional)
Instructions
  1. Preheat deep fryer to 375F.
  2. In a small sauce pan mix together the garlic, ginger, white pepper, soy sauce, brown sugar, vinegar and honey.
  3. Pour the cornstarch into a 1 gallon food grade disposable bag, add the chicken and shake to coat.
  4. Deep fry the chicken until golden brown and done (165F. I did not find there was any need to check the temperature they were done at the golden brown) set aside on paper towels to drain.
  5. While chicken is deep frying bring the sauce to a boil, reduce heat to simmer, and cook until mixture starts to thicken.
  6. Place the chicken in a large bowl, add the sauce, and mix until chicken is well coated; serve hot over rice garnished with green onion slices.

chinatown chicken recipe 2

Adapted from Blogchef.net http://blogchef.net/chinatown-chicken-recipe/

Check out Why You Should Be Eating the Avocado Seed

by Ann Hsu Kaufman at Mode

Chinese Chicken and Vegetables with Rice

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chinese recipe

 

 

We were all in the mood for Chinese food, but because of the distance involved to travel to a Chinese restaurant, eat out were out of the question. So decided on homemade which in my opinion is better anyway; at least I know what’s in it.
This is a simple recipe that is mildly seasoned, doesn’t require a lot of prep- time, and cooks fairly quickly. The recipe calls for 1 cup of cooked rice, I didn’t feel that was enough rice, so I prepared one cup of uncooked rice to go with the stir fry mixture. Pack the rice into a 1 cup mold or bowl to form a mound of rice to serve with the vegetable mixture, or just mix the rice into the sauce.
Give this Chinese Chicken and Vegetables with Rice Recipe a try; it’s really good.

Chinese Chicken and Vegetables with Rice
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 2 boneless skinless chicken breasts (cut into strips or bite size pieces – I used chicken tender strips)
  • 2 tablespoons butter
  • 1 medium onion (sliced)
  • 1 green pepper (sliced lengthwise)
  • 1 cup celery (diced)
  • 1 can sliced water chestnuts (5 ounces)
  • 1 can cream of chicken soup (10.5 ounces)
  • 1 teaspoon salt
  • ¼ teaspoon ginger
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce
  • 1 can bean sprouts (14. 5 ounces – drained)
  • 1 package frozen peas (10 ounces)
  • 1 package Chinese noodles (optional)
Instructions
  1. In a large skillet over medium heat using the butter cook chicken until meat turns white and chicken is almost done. Mix in the onion, green pepper, celery, chicken soup, and then mix in the ginger, and salt. Cook covered over medium heat for 10 minutes.
  2. in a small cup mix together the soy sauce and cornstarch until cornstarch is dissolved. Add the peas and bean sprouts into the chicken mixture, mix in the soy sauce, bring mixture to a boil, cover and continue cooking until heated through. (About 3 minutes – don’t overcook vegetables should be crisp tender.)
  3. Serve with rice garnished with Chinese noodles

chinese recipe2

Cashew Chicken with Linguini Recipe

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Cashew Chicken with Linguini Recipe

Everyone was in the mood for Asian food but the closet Chinese restaurant is 30 miles away so we decided it was time for this homemade Cashew Chicken with Linguini Recipe. This dish has a little bit of heat incorporated into it, but it’s not too hot. There is not a lot of prep time involved and it is fairly quick to prepare.
The next time you’re in the mood for Asian food give this Homemade Cashew Chicken with Linguini Recipe a try; enjoy

Cashew Chicken with Linguini Recipe
 
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Author:
Recipe type: Main
Cuisine: Asian
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (cut into bite size pieces)
  • 1 cup cashews (plus extra cashews for garnish – optional)
  • ½ cup green onions (chopped)
  • 1pound uncooked linguini pasta
  • 2 tablespoons vegetable oil
  • Sauce
  • ½ cup hoisin sauce
  • ¼ cup soy sauce
  • ¼ cup sherry wine
  • ⅛ cup red wine vinegar
  • 2 tablespoons chili garlic sauce
  • ¼ cup sugar
  • 5 garlic cloves (crushed and minced)
  • ½ teaspoon crushed red chili flakes
Instructions
  1. In a medium size bowl mix together all the sauce ingredients; set aside.
  2. Cook pasta according to package directions; drain and rinse. While pasta is cooking using the oil in a large skillet or wok cook the chicken until juices run clear and chicken is done; set aside on a plate (165F)(if using a wok you might need to cook the chicken in batches, use extra oil if needed)
  3. Pour the sauce into the now empty skillet or wok and cook over medium heat until heated through. Mix in the chicken and cashews and continue cooking until chicken is heated through. Add the green onion into the sauce and fold the mixture into the linguini.
  4. Serve hot

Adapted from Blogchef.net – click Here to view original recipe

Italian Sausage – peppers and onions in a Bun

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italian sausage in a bun recipe

Use your favorite store bought Italian sausage links, or make your own. The vegetables in this recipe turn this sandwich into a delicious combination of flavors. This is a simple recipe that cooks fairly quick – if you like sausage and pepper combos give this one a try; it’s really good.

Italian Sausage peppers and onions in a Bun
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: makes 6
Ingredients
  • 5 - 6 Italian sausage links (if you use store bought there is usually 5 in a package)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (halved and sliced)
  • ½ medium red onion (sliced)
  • 4 cloves of garlic (minced)
  • 1 large red bell pepper (sliced)
  • 1 large green bell pepper (sliced)
  • 1 tablespoon fresh basil (minced)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (or to taste)
  • ½ cup white wine
  • 6 brat buns
Instructions
  1. Prep vegetables and onions according to ingredients list.
  2. italian sausage in a bun prep picture
  3. In a large skillet over medium high heat brown sausage on both sides; remove from pan and set aside.
  4. browned italian sausage
  5. Cook the onions and garlic over medium heat for about 3 minutes, using the butter.
  6. cooing onions and garlic
  7. Add the wine, green pepper, red pepper, and seasonings. Bring the mixture to a boil and work the sausages into the pepper mixture. Cook covered until vegetables are tender and sausage is done.
  8. Serve with a link of sausage topped with the vegetable mixture.

Inspired by Allrecipies.com

Chinese Fried Rice Recipe

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chinese fried rice recipe picture

This is a great side dish recipe, especially if you have left over rice from another meal. I used fresh cooked rice for this recipe, but from experience it does cook a little better with rice that is precooked and allowed to cool; if you use left over rice break up any large clumps with a spoon before cooking.

Chinese Fried Rice Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1⅓ cups water
  • ¾ cup rice
  • 3 tablespoons canola oil
  • 4 green onions (chopped/ white and green parts)
  • ¼ teaspoon salt
  • 2 carrots (finely chopped)
  • 1 green pepper (finely chopped – about ½ cup)
  • ½ cup frozen peas
  • 1 large egg
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • ¼ cup chopped parsley
Instructions
  1. Mix together the water and rice in a medium sauce pan over high heat. Bring mixture to a boil stirring constantly, cover, reduce heat to simmer, and cook rice until tender and liquid is absorbed. (About 20 minutes)
  2. In a large skillet or wok over medium high heat using the oil, add the rice and cook until lightly browned. Add the green onions, carrots, peppers, peas, and salt; cook until tender – crisp.
  3. Spread the mixture out to form a pocket in the bottom of the skillet, crack the egg into the center and scramble the egg while it cooks. Mix the scrambled egg into the vegetable mixture.
  4. Mix in the soy sauce, sesame oil, and parsley – serve immediately. Enjoy

 

Adapted from Mayo Clinic

Linguine Cajun Chicken Recipe

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Linguine Cajun and Chicken Recipe

Wow! If you like Cajun seasoning give this Linguine Cajun and Chicken Recipe a try; it delicious. This one will go on my favorites list.

This recipe is a little bit of work but well worth the effort. All the flavors in the dish complement each other very well. The sauce is rich and creamy, the vegetables maintain a little crunch, and the Cajun seasoning and cayenne pepper add a little heat.

The next time you looking for a one dish dinner put this Linguine Cajun and Chicken Recipe on the menu for supper your family and guests will love it. Enjoy.

Linguine Cajun Chicken Recipe
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound Linguine
  • 3 teaspoons Cajun spice mix (divided)
  • 3 whole boneless skinless chicken breasts (cut into bit size pieces – about 1 inch)
  • 2 tablespoons butter or margarine (divided)
  • 2 tablespoons olive oil (divided)
  • 3 cloves garlic (minced)
  • 1 green bell pepper (seeded and sliced)
  • 1 whole red bell pepper (seeded and sliced)
  • 1 medium red onion (sliced)
  • Salt and pepper
  • 4 whole Roma tomatoes (seeded and diced)
  • 2 cups chicken broth
  • ½ cup white wine
  • 1 cup heavy cream
  • Cayenne pepper
  • Chopped fresh parsley for garnish (optional)
Instructions
  1. Cook Linguine according to package directions for al dente.
  2. cubed chicken and vegies
  3. While pasta is cooking prepare the vegetables and chicken according to ingredient list directions. (this recipe is pretty fast so it is best to have all the ingredients ready and set aside ready to be added to the recipe)
  4. browning chicken
  5. Place the chicken cubes in a medium size bowl, sprinkle 1 ½ teaspoons of Cajun seasoning over the chicken, and toss to coat with the seasoning.
  6. In a large skillet over medium high heat using 1 tablespoon of olive oil and 1 tablespoon of butter brown the chicken in 2 batches. Cook the chicken on one side until browned and then flip the chicken and brown on the other side until juices run clear. Remove the chicken from the skillet onto a plate and set aside.
  7. fryig peppers and onions
  8. In the same skillet over medium high heat add the rest of the oil, garlic, peppers, onions, and then mix in the rest of the Cajun seasoning. Cook for about one minute while stirring the vegetables to get them browned in the bottom of the skillet. Add the chopped tomatoes, and cook for about another 30 seconds; remove the mixture to a bowl and set aside.
  9. cooking cajun chicken broth
  10. To create the sauce in the same skillet over high heat mix together the wine and chicken broth. Bring the mixture to a boil and cook for 5 minutes while stirring and scraping the drippings off the bottom of the skillet. Reduce the heat to medium, add the cream, and continue cooking until the mixture starts to thicken; add salt, pepper, and cayenne pepper, to taste. (at this point you can also add additional Cajun seasoning to taste if desired) Add the chicken and vegetables into the sauce including the juices from the plated chicken.
  11. Cook until heated through and then combine the mixture with the Linguine.
  12. Serve hot garnished with chopped parsley.

 

Linguine Cajun and Chicken

Adapted foodnetwork.com

Orange Cashew Chicken Recipe

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orange cashew chicken recipe

When I saw this Orange Cashew Chicken Recipe I thought I would give it a try; because the addition of the cashews in the recipe sounded really good. This recipe is really heavy on the orange flavoring which could be cut back by reducing the amount of orange sections used in the recipe, or even eliminating them. This is a simple recipe that is quick to prepare and doesn’t require a lot of ingredients.

If you looking for something different in an orange chicken recipe, give this one a try; it’s really good. Enjoy

Orange Cashew Chicken Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • 2 medium carrots (thinly sliced)
  • ½ cup chopped celery
  • 2 tablespoons cooking oil
  • 2 tablespoons cornstarch
  • ¼ teaspoon ginger
  • ¾ cup orange juice
  • ¼ cup honey
  • 3 tablespoons soy sauce
  • ½ cup salted cashews
  • 2 oranges (divided into sections)
  • Cooked Rice for a serving of 4
Instructions
  1. Cook rice according to package directions.
  2. While rice is cooking in a large skillet or wok cook the chicken, carrots, and celery in the oil until chicken is browned and juices run clear showing the chicken is done. Reduce the heat to simmer.
  3. In a small bowl mix together the honey, orange juice, soy sauce, corn starch, and ginger. Add the sauce to the chicken mixture, increase the heat and cook stirring constantly until mixture is thickened. Mix in the orange sections and cashews – serve over hot rice.

orange cashew chicken

Oven Beef Stroganoff Recipe

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oven beef stroganoff recipe

This recipe is kind of a different take on Beef Stroganoff. The ingredients reminded me more of a stir fry type recipe than anything else. The pleasant surprise was that it is really good. This Oven Beef Stroganoff Recipe doesn’t require many ingredients and is very simple to prepare. The cooking time in the recipe calls for 40 minutes in the oven but it could take a little longer depending on the cut of beef that you use.

Take a break from the ordinary Beef Stroganoff and give this one a try. Enjoy

 

Oven Beef Stroganoff Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 pounds lean beef steaks (cut into 1/ 2 inch strips)
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • ½ cup butter or margarine (1 stick)
  • 1 medium onion (chopped)
  • 2 cups fresh mushrooms (quartered)
  • 2 cups beef stock
  • 6 ounces V8 or tomato juice (I used V8)
  • ⅓ cup Sherry
  • ¼ cup sour cream (optional)
  • Rice or egg noodles
Instructions
  1. Preheat oven to 350F.
  2. Prep the mushrooms and onion and set aside.
  3. in a shallow dish whisk together the flour, salt, and pepper.
  4. Dredge the meat in the flour mixture. Melt the butter in a large skillet and brown the beef on all sides. Remove the meat to a 2.75 casserole dish, arrange the mushrooms over the top of the meat, and set aside. Using the same skillet cook the onion until translucent, and then stir in the V8 juice, Sherry, and beef stock. Bring the mixture to a boil stirring any drippings off the bottom of the skillet, and then pour the mixture over the top of the mushrooms and meat.
  5. cook uncovered in the oven for 40 minutes or until meat is tender. Serve over rice, or noodles, topped with sour cream.

 

 

Chinese Beef Recipe

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Chinese Beef Recipe

We all seemed to be in the mood for Asian food but we just did not have the time to go the distance to the nearest Chinese Buffet; so we decided to do the next best thing and cook our own. Really I think you could argue the point that the homemade is better, at least you know what’s going in it.

This Chinese Beef Recipe is not a lot different than many stir fry recipes. It is just cooked a little different. I thought the addition of fresh tomatoes was a nice addition because I usually don’t see them in this type of dish.

The next time you’re in the mood for Asian food, put this homemade Chinese Beef Recipe on the menu; it’s really good.

Chinese Beef Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 6
Ingredients
  • 2 pounds flank or sirloin steak
  • 1 tablespoon olive oil
  • 4 cloves of garlic (finely chopped)
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ teaspoon ginger
  • 1 teaspoon sugar
  • ¼ cup soy sauce
  • 2 large green peppers (sliced into 1 inch strips)
  • 8 ounces fresh mushrooms (sliced)
  • 2 medium tomatoes (quartered)
  • 1 can bean sprouts (16 ounces-drained)
  • ¼ cup water
  • 1 tablespoon cornstarch
  • Cooked rice
Instructions
  1. Prepare garlic, mushrooms, green peppers, and tomatoes, and set aside.
  2. Slice the meat into thin strips cutting across the grain.
  3. Chinese Beef Recipe Chinese Beef Recipe
  4. In a large skillet over medium high heat, using the olive oil, brown the beef with the garlic, salt, pepper and ginger. (Cook until thoroughly browned)
  5. Add the soy sauce and sugar. Cook over medium heat-covered for 5 minutes.
  6. Chinese Beef Recipe Chinese Beef Recipe
  7. Add the tomatoes, green peppers, mushrooms, and bean sprouts. Bring to a boil. Reduce heat to simmer and cook covered for an addition al 5-10 minutes or until vegetables are cooked to your desired doneness.
  8. While vegetables are cooking mix together the water and cornstarch. When the meat mixture is done stir in the cornstarch mixture, bring to a boil, and cook until thickened.
  9. Serve over hot rice.

Chinese Beef Recipe