Recipe ideas
- Thread starter nikkiluvsu15
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Clinton Kelly's Moo Shu Chicken And Vegetables
http://abc.go.com/shows/the-chew/recipes/moo-shu-chicken-and-vegetables-clinton-kelly
<LI itemprop="ingredients">1 cup Broccoli Florets (small pieces) <LI itemprop="ingredients">1 cup julienned Carrots (about 2 carrots) <LI itemprop="ingredients">2 Garlic cloves (thinly sliced) <LI itemprop="ingredients">1/2 cup shredded Red Cabbage <LI itemprop="ingredients">1/2 cup Snow Peas (thinly sliced) <LI itemprop="ingredients">1/2 cup Hoisin Sauce (plus more to serve) <LI itemprop="ingredients">3 tablespoons Low-Sodium Soy Sauce <LI itemprop="ingredients">2 cups shredded Rotisserie Chicken <LI itemprop="ingredients">Vegetable Oil <LI itemprop="ingredients">Salt and freshly cracked Black Pepper <LI itemprop="ingredients">sliced Scallions to serve <LI itemprop="ingredients">Chinese Pancakes to serve
Heat a large skillet over medium high with a few tablespoons of vegetable oil. Add the broccoli and season with salt. Toss to coat and cook for 2 minutes or until broccoli is slightly tender. Add the carrots and cabbage and season with salt and pepper. Cook for 1 minute then add the garlic and cook until fragrant. Toss in the peas and season.
Drizzle in the hoisin sauce and soy and add the chicken. Toss to combine and coat everything in the sauce. Adjust seasoning to taste
Serve in a Chinese pancake with fresh scallions and hoisin sauce.
Helpful Tips:
1. Cook the garlic carefully to avoid burning it, which will result in a bitter, acidic taste.
2. If you would prefer not to julienne the vegetables (cut into thin strips), then you can buy pre-made slaw mix that includes carrots and cabbage.
3. Rather than served over pancakes, Moo Shu also works well over rice or tortillas.
http://abc.go.com/shows/the-chew/recipes/moo-shu-chicken-and-vegetables-clinton-kelly
<LI itemprop="ingredients">1 cup Broccoli Florets (small pieces) <LI itemprop="ingredients">1 cup julienned Carrots (about 2 carrots) <LI itemprop="ingredients">2 Garlic cloves (thinly sliced) <LI itemprop="ingredients">1/2 cup shredded Red Cabbage <LI itemprop="ingredients">1/2 cup Snow Peas (thinly sliced) <LI itemprop="ingredients">1/2 cup Hoisin Sauce (plus more to serve) <LI itemprop="ingredients">3 tablespoons Low-Sodium Soy Sauce <LI itemprop="ingredients">2 cups shredded Rotisserie Chicken <LI itemprop="ingredients">Vegetable Oil <LI itemprop="ingredients">Salt and freshly cracked Black Pepper <LI itemprop="ingredients">sliced Scallions to serve <LI itemprop="ingredients">Chinese Pancakes to serve
Heat a large skillet over medium high with a few tablespoons of vegetable oil. Add the broccoli and season with salt. Toss to coat and cook for 2 minutes or until broccoli is slightly tender. Add the carrots and cabbage and season with salt and pepper. Cook for 1 minute then add the garlic and cook until fragrant. Toss in the peas and season.
Drizzle in the hoisin sauce and soy and add the chicken. Toss to combine and coat everything in the sauce. Adjust seasoning to taste
Serve in a Chinese pancake with fresh scallions and hoisin sauce.
Helpful Tips:
1. Cook the garlic carefully to avoid burning it, which will result in a bitter, acidic taste.
2. If you would prefer not to julienne the vegetables (cut into thin strips), then you can buy pre-made slaw mix that includes carrots and cabbage.
3. Rather than served over pancakes, Moo Shu also works well over rice or tortillas.
I like this stir fry recipe: http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/
You can sub in whatever meats or veggies you want, and serve over rice or noodles. The sauce is very simple.
I like to make "fajitas" a lot for dinner, though they're really more like burritos. I saute an onion, some bell peppers, and a jalepeno as a base, with cumin and chili powder. Then I add whatever else I want, usually shredded chicken (can boil first, then shred), black beans, and frozen corn. Serve on a flour tortilla with sour cream and shredded cheese (my husband likes rice with his too). It's easy and adaptable and you can easily make enough leftovers to last a couple days.
You can sub in whatever meats or veggies you want, and serve over rice or noodles. The sauce is very simple.
I like to make "fajitas" a lot for dinner, though they're really more like burritos. I saute an onion, some bell peppers, and a jalepeno as a base, with cumin and chili powder. Then I add whatever else I want, usually shredded chicken (can boil first, then shred), black beans, and frozen corn. Serve on a flour tortilla with sour cream and shredded cheese (my husband likes rice with his too). It's easy and adaptable and you can easily make enough leftovers to last a couple days.
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I don't really follow a stir fry recipe, I just cook sliced or cubed steak or chicken in a pan, then throw veggies (broccoli, carrots, snap peas, sometimes zucchini, peppers, onions) in the pan with sesame or peanut oil and squirt some soy sauce in.
But other stuff I cook a lot that's pretty easy: citrusy chicken: http://recipesofhealthymeals.com/delicious-healthy-mealsherb-and-citrus-oven-roasted-chicken/
"Fancy Mexican hotdogs" we make hot dogs and put refrained beans, avocado and sour cream underneath, cheese right under the dog so it melts, top with salsa.
Actually most Mexican food is super easy. You can do a big salad with corn, black beans, diced tomato, crushed tortilla chips, and serve with chipotle ranch and cheese/chicken quesadillas.
For chicken pot pie I mix cream of chicken or cream of mushroom soup with cooked diced chicken and frozen mixed veggies and sliced mushrooms, put in a casserole pan and put pillsbury biscuits on top, and bake til biscuits are done.
But other stuff I cook a lot that's pretty easy: citrusy chicken: http://recipesofhealthymeals.com/delicious-healthy-mealsherb-and-citrus-oven-roasted-chicken/
"Fancy Mexican hotdogs" we make hot dogs and put refrained beans, avocado and sour cream underneath, cheese right under the dog so it melts, top with salsa.
Actually most Mexican food is super easy. You can do a big salad with corn, black beans, diced tomato, crushed tortilla chips, and serve with chipotle ranch and cheese/chicken quesadillas.
For chicken pot pie I mix cream of chicken or cream of mushroom soup with cooked diced chicken and frozen mixed veggies and sliced mushrooms, put in a casserole pan and put pillsbury biscuits on top, and bake til biscuits are done.