2 tsp olive oil 1 lb chicken tenders 1 pkt (1.12 oz) fajita seasoning mix 1 can (15 oz) black beans, rinsed 1 can (11 oz) whole kernel corn 1 cup salsa 3 Tbsp chopped fresh cilantro
Note: Serve with lime wedges and tortilla chips or warm flour tortillas.
Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.
While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.
1/4 cup Spicy Sesame Sauce (see below) 4 teaspoons cornstarch 1 pound medium raw shrimp, shelled and deveined 4 tablespoons canola oil 1 tablespoon loose green tea, preferably gunpowder 1 medium green bell pepper, cut into 2-inch-long matchstick-size strips 2 medium red bell peppers, cut into 2-inch-long matchstick-size strips 1 medium white onion, cut into 2-inch-long matchstick-size strips 6 tablespoons cashew nuts, toasted
Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
Heat 2 tablespoons of the oil in a nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the tea and sauté until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink, 1 to 2 minutes. Remove and place in a bowl.
Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot
8 pounds ham , spiral cut 1 12 oz. can cola 1 20 oz. can pineapple, slices 40 whole cloves 10 maraschino cherries
Lightly oill a shallow roasting pan. Place ham, cut side down, in pan and let stand at room temperature for 1 hour.
Heat oven to 350 degrees and place rack in lower third. Pour cola over ham and cover with foil. Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours. Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more. Transfer ham in pan to a wire rack and let stand 10 minutes before carving.
1. Heat outdoor grill or ridged grill pan over medium-high heat. 2. Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut sauce. Pour all but 1/4 cup into a small bowl. 3. Thread 1 chicken tender on each of twelve 10- to 12-in. wooden skewers. Brush both sides of chicken with the 1/4 cup sauce, then lightly coat with nonstick spray. 4. Grill 2 to 3 minutes per side until chicken is cooked through. Serve with lime wedges and remaining sauce for dipping. Garnish with sliced scallions, if desired.
Serves 4
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