2 teaspoons fresh ginger, grated
2 cloves garlic, crushed
2 tablespoons teriyaki sauce
1 teaspoon cornstarch
1/8 teaspoon red pepper, flakes
2 tablespoons oil
1 pound pork, thinly sliced
Combine first 6 ingredients in a 10 inch skillet. Heat over med-high heat until bubbly. Add the pork; stir fry 3 minutes. Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl. Add to skillet, cook 2 minutes to thicken. Serve over noodles.
4 Servings
Delicious Deep Fried Turkey – Crisp and Tender
1 turkey, giblets removed, rinse and pat dry
salt and pepper, to taste
In turkey deep fry pot, pour in oil to the appropriate mark for the size of your bird. If your pan is not marked, put the turkey in pot and add water to just above the turkey. Remove the turkey and mark the depth of the water. Pour our the water, dry out pot, then add peanut oil to the mark.
Preheat the oil to 350. Place the seasoned turkey on the stand, use the hook to lower into the preheated oil. Cook the turkey for 3 minutes per pound at 325 degrees. Remove turkey and test for doneness with meat thermometer. The temperature should reach 170 in the breast and 180 in the thigh.
1 1/3 cups French’s French Fried Onions
1 pound chicken breasts, boneless, skinless
1 egg
Crush french fried onions in plastic bag. Dip chicken into egg then coat in onion crumbs. Bake 20 minutes at 400 degrees until cooked through.
4 Servings
Herb jus:
1/2 cup dry red wine
1/2 cup dry sherry
1/4 cup chopped shallots
2 garlic cloves, minced
1-1/2 cups chopped fennel bulb (about 1 fennel bulb)
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
Salmon:
1 teaspoon olive oil
1/2 cup chopped shallots
2 garlic cloves, minced
2 cups coarsely chopped cremini mushrooms (about 1/2 pound)
1/2 cup dry sherry
1 cup (4 ounces) cubed fontina cheese
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
2 teaspoons chopped fresh thyme
6 (6-ounce) skinned salmon fillets (about 1 inch thick)
Cooking spray
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
Hazelnut-Herb Couscous
1/4 cup (1 ounce) shaved fresh Parmesan cheese
2 teaspoons chopped flat-leaf parsley
Basil sprigs (optional)
To prepare herb jus, combine first 4 ingredients in a saucepan over high heat. Bring to a boil; cook until reduced to 1/4 cup (about 8 minutes). Add fennel and broth. Bring to a boil. Reduce heat; simmer until reduced to 2 cups (about 30 minutes). Add 1 teaspoon thyme, chopped basil, and rosemary; simmer 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
Preheat oven to 375 degrees.
To prepare salmon, heat oil in a nonstick skillet over medium-high heat. Add 1/2 cup shallots and 2 minced garlic cloves; saute 1 minute. Add mushrooms; saute 2 minutes. Add sherry; cook 4 minutes or until most of liquid evaporates. Remove from heat; cool completely. Stir in fontina, shredded Parmesan, and 2 teaspoons thyme. Cut 1 (3/4-inch-deep) diagonal slit from the center of 1 fillet; cut another slit in the opposite direction to form an X. Pull back salmon to form a pocket. Repeat with remaining fillets. Stuff 1/3 cup cheese mixture into each pocket. Place fillets on a jelly-roll pan coated with cooking spray. Drizzle with white wine, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 375 degrees for 15 minutes or until the fish flakes easily when tested with a fork. Serve with herb jus and Hazelnut-Herb Couscous; sprinkle with shaved Parmesan and parsley. Garnish with basil sprigs, if desired.
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.
