I have to admit, you can probably count on both hands, how many times I’ve had thai food. There is a restaurant near where I live called Phuket (pronounced Poo-ket) Thai that serves a cashew chicken dish that I absolutely adore. So, I thought I’d try my hand in making it, or something similar, at home. I found a recipe online that got rave reviews, but did have me raise an eyebrow when I saw fish & oyster sauces as two of the ingredients. I tweaked it a bit and am thrilled to report that it turned out delicious! As a vegetarian dish, this would be equally scrumptious if tofu was substituted for chicken or you just omitted the poultry and added more vegetables.
1 lb boneless, skinless chicken breasts or cutlets
1/2 sweet onion, chopped
1/2 red or yellow bell pepper, chopped
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp sugar
Dash black pepper
1/2 cup cashews
1/4 tsp dried pepper flakes
4 green onions, cut into 2″ slices
1/2 cup water
1 tbsp cornstarch
Mix fish & oyster sauces, garlic, sugar, black pepper and cornstarch.
Marinade chicken in sauce for 30 minutes in fridge.
Heat oil over medium heat in wok or large skillet.
Saute the sweet onion & bell pepper for a few minutes. Drain & set aside leaving oil in skillet.
Saute the nuts & dried pepper flakes ’til nuts are slightly browned. Add a little more oil if necessary.
Drain & set aside, leaving remaining oil.
Increase heat to medium high and add marinated chicken with marinade and water.
Cook until chicken is done (no pink in the middle). Add more water as needed for desired consistency.
Add sweet & green onions, bell & dried peppers and nuts to skillet. Mix and cook slightly.
This has quickly become one of my favorite southern dishes, as the combination of flavors mesh so amazingly well together. It is pure southern comfort on a plate! If you like shrimp, you will thoroughly enjoy this!
If you’re from the South, then you know ALL about grits. If you’re not familiar with them, they are a staple in every Southerner’s kitchen and can be found on practically every restaurant menu in the Southern states. They mainly consist of hominy (dried maize kernels which have been treated with an alkali) and are similar to polenta. Grits can be served hot or cold and as a base for a multitude of dishes from breakfast to dessert, depending on the additives. Shrimp with grits is a very common dish on the east or Gulf coast. It is also common for people from above the Mason-Dixon line to have sugar with their grits. So, now that you got the low-down on grits, I suggest you try out this recipe and enjoy a good ol’ Southern dish.
1 cup (8 oz.) chicken broth
2 cups low-fat or fat-free milk
1 cup heavy cream (see below for healthier/lighter options)
1/2 tsp salt
1 cup uncooked quick-cooking grits
3/4 cup shredded 2% reduced-fat sharp Cheddar cheese
1/4 cup freshly grated Parmesan cheese
1/2 tsp hot sauce
1/4 tsp ground white pepper
Place a medium saucepan over medium-high heat. Add the broth, milk, cream & salt. Slowly whisk in the grits.
When grits begin to bubble, turn heat down to medium low and simmer, stirring frequently with a wooden spoon.
Allow to cook about 10 minutes or until thickened and smooth.
Remove from heat and stir in cheeses, hot sauce & pepper. Thin out with a little extra milk, if desired.
* To make this lighter/reduce calories, you can omit the cream altogether & substitute water or increase the chicken broth or milk. Ratio is 1 cup grits to 4 cups liquid.
Some of you may be asking… what are Popchips? Well, for starters, they are my favorite chips. Why? For many reasons. First off, they are healthy, delicious and all-natural. They’re not fried or baked, but… popped. And NO preservatives. They come in a variety of flavors to tantalize everyone’s taste buds. So, while I was snacking on some, I thought, these would be great to use on baked chicken. I came up with a quick recipe that I literally, just whipped up. I decided to try the BBQ (pictured on the left) & also, the Cheddar. Scrumptious! I have a half cutlet left, so will reheat it tomorrow & serve it with creamy cheese grits that I made earlier today (I’ll post that recipe soon)! For those of you with kids, you can make chicken fingers or nuggets & just provide some dipping sauce for fun.
I just finished my second batch of these and will probably make a third sometime in the next couple of days… they’re that good! I am not a chicken enchilada connoisseur by any means, but think these are pretty darn tasty! After my first batch came out of the oven, I decided I wanted to add a little sauce on top, so I whipped up a quick & hot enchilada sauce that turned out to be a nice addition. The only thing that I did differently the second time, was to make the enchilada sauce just before the dish was ready to come out of the oven. However, you can skip the sauce if you’d like. This recipes serves four, so simply double the ingredients if you need to make more.
1 cup cooked chopped chicken breast
1/2 pkg (4 oz) cream cheese (can use light or fat-free)
1/2 cup salsa (I prefer peach mango salsa w/medium hotness)
2 tbsp butter
1/2 cup chopped onion (sautéed)
1 cup shredded reduced-fat 4-cheese Mexican blend cheese, plus extra to sprinkle on top
1/2 can condensed reduced-fat cream of chicken soup, undiluted
1/2 small can of green chilis, drained (or jalapenos for extra heat)
1/2 tsp chili powder
1/2 tsp chipotle chili pepper powder
1/4 cup chopped black olives (optional)
1/4 cup diced tomatoes (optional)
4 medium flour tortillas
Enchilada sauce (optional)
1 cup red Enchilada sauce
1/4 cup sour cream
1/4 cup salsa
1 tbsp corn starch
Preheat oven to 375F.
Lightly grease a 8×8 glass baking dish.
Melt butter in a small saucepan & add onions; cook until soft or desired doneness.
In a medium saucepan over medium heat, combine cream cheese, salsa, cream of chicken soup, green chilis, chili & chipotle powder and cook until melted/blended together.
Add chicken and sautéed onions.
Put a little of the chicken salsa mixture on bottom of pan (this step is optional).
Lay out tortillas & spread a few heaping tablespoons of mixture and 1/4 cup of cheese down center of one tortilla.
Roll jelly-roll style and place filled tortilla, seam side down in dish.
Repeat with remaining tortillas.
Spread remaining chicken salsa mixture evenly on top of enchiladas.
Cover and bake for 30 minutes.
Uncover, sprinkle with additional cheese. Add black olives and diced tomatoes (optional).
Bake for an additional 10 minutes or until cheese melts.
Remove from oven and serve immediately with or without enchilada sauce.
For the enchilada sauce
In a small saucepan, combine enchilada sauce, sour cream, salsa and corn starch over medium heat, until blended and bubbly.
I lived in the South (Georgia) for many years and loved so many things about it. One was the people/friends that I made, whom I found to be truly down-to-earth and caring folks. Second… some of their delicious “southern” dishes. Southern Potato Salad, to me, is THE best and is the only kind that I’ll have now. I realize that everyone has their favorite kind of potato salad, but from the rave reviews I received at work this week when I brought this dish in, I’d recommend giving it a try. This recipe serves 4, so if you need more, just double the ingredients.
4 potatoes (I recommend Yukon Gold for their creamy & buttery texture)
4 large eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tbsp prepared mustard (yellow or Dijon)
1/2 cup mayonnaise (use regular, low-fat or fat-free)
1 tbsp cider vinegar (white vinegar can be substituted)
2 tbsp sugar
2 tbsp minced onion (optional)
Salt and pepper to taste
Bring a large pot of salted water to a boil. Add peeled potatoes & cook until tender but still firm, about 15-20 minutes; drain & chop into cubes.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine eggs, celery, sweet relish, garlic, mustard, mayo, vinegar, sugar and salt and pepper. Mix well, then add potatoes and toss gently. Chill for 2 hours before serving, sprinkle with paprika.
This is an easy and absolutely delicious cake to make for the holidays. The jello/gelatin makes it incredibly moist and flavorful! You can switch out the raspberry mix with strawberry or whatever flavor suits your fancy.
Heat oven to 350F (or 325F for dark or nonstick pan).
Spray bottom of pan with cooking spray; make and cool cake as directed on box for 13×9-inch pan
Pierce cooled cake all over, but not all the way to the bottom, with fork (or use a skewer or handle of a wooden spoon).
In a small bowl, stir gelatin and boiling water until smooth & dissolved; add in cold water.
Pour liquid over cake carefully (I highly recommend using a turkey baster or spout measuring cup).
Refrigerate 2-3 hours.
Frost & garnish (if desired).
Store covered in refrigerator.
Note: to make this even more festive for the 4th of July, Labor Day and/or Memorial Day, use berries to design an American flag on top of frosting RIGHT before serving (putting the raspberries or strawberries on way beforehand will result in the juice bleeding with the frosting).