CHICKEN STIR FRY WITH SOUR CREAM OR YOGURT ADDED
Are you as tired as we are of soups, stews and chili? Here are two recipes I have made in the last two weeks that woke up our taste buds and brightened up our meals.
2 pounds skinless boneless chicken thighs cut in bite size pieces
2 cups coarsely chopped onion
2 tablespoons minced peeled fresh ginger
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin-make it ½ teaspoon if you do not like spice.
1/2 teaspoon crushed red pepper – optional
4 cloves of garlic minced – or 2 teaspoons already minced garlic
6 carrots peeled and cut into one inch pieces
1 teaspoon garlic salt
1 small can green chilies diced
1 can petite diced tomatoes with juice
1 bay leaf
1 three-inch cinnamon stick or 1/2 teaspoon ground cinnamon
1/2 cup plain fat-free yogurt or 1/2 cup sour cream-we preferred the sour cream
4 cups hot cooked long grain brown rice
1/2 cup chopped fresh cilantro or parsley
1/2 cup diced onion
1 cup pineapple chunks
1/2 cup green olives
Susan gave me a Lodge Ceramic Covered Dutch Oven. I used this for this recipe, but you could use any large cooking vessel. Heat oil in Dutch oven and add chicken sautéing 8 min. or until lightly browned. Add onions, fresh ginger, curry powder, coriander cumin, red pepper, garlic, carrots, garlic salt, tomatoes, green chilies and bay leaf. Bring to simmer and add cinnamon. Simmer 30 min. until carrots and onions are done. Take off heat and stir in yogurt or sour cream. Serve over rice with the chopped cilantro or parsley, diced onions, pineapple chunks and green olives sprinkled over top. Delightful, different, very good!
Another dish served over rice.
2 pounds chicken breasts cut in thin four inch pieces or boned pork loin trimmed of fat, cut in thin four inch pieces
2 cups julienne cut red and green bell pepper.
2 cups large diced onion
1 cup diced celery
2 carrots, peeled, cut in thin four inch pieces
6 fresh mushrooms sliced or one small can of drained sliced mushrooms
In a small bowl:
¼ cup teriyaki sauce
2 tablespoons rice wine vinegar or white wine vinegar
1 teaspoon crushed red pepper
2 cloves garlic minced or 1 teaspoon minced garlic
1/4 cup creamy peanut butter
½ cup chicken broth or water
6 cups hot cooked rice
1 cup diagonally cut green onions
2 tablespoons chopped dry roasted peanuts
Wedges of lime
Sautéed chicken or pork in hot oil in skillet until lightly browned and cooked through. Stir in bell pepper, onions, celery, carrots and mushrooms. Stir fry until tender crisp. Stir in the small bowl of sauce. Take off heat and stir to coat. Serve over rice and topped with onions and peanuts. Squeeze line wedge top you like.
BUFFALO CHICKEN STRIPS
You may want to do this for their upcoming Super Bowl
This is a tasty version of Buffalo Wings baked in the oven. Prepare in the morning for the evening meal.
1 pound chicken strips cut in half long ways
1-8 ounce can tomato sauce
1 tablespoon olive oil
2 teaspoons vinegar
1 teaspoon of Worcestershire sauce
1 tablespoon minced garlic
8 to 10 drops of Tabasco
1/8 teaspoon pepper flakes
Combine the chicken with the marinade cover and refrigerate up to six hours.
To prepare: Position rack in oven 4 to 6 inches from heat. Preheat broiler. Reserved marinade. Place strips on cookie sheet or threaded onto skewers and grilled on the barbecue. Broil, turning once and basting with the reserved marinade. Cook 6 to 8 min. Serve with the following dunk and other vegetables – celery sticks, green onions, carrot sticks, cherry tomatoes and cheese sticks.
One container of plain yogurt or sour cream-we preferred sour cream
1/3 cup crumbled blue cheese
2 teaspoons parsley
1 teaspoon lemon juice
1/4 teaspoon garlic salt
2 shakes of Tobasco
Combine early in the morning to blend flavors and refrigerate.
Banana Cream Pie using a graham cracker crust, instant banana cream pudding and sliced banana’s. Top with Cool whip.