General Tso's Chicken

Sorry for the lack of pics....blogger is having image issues tonight. I know you can't wait to see my stunning food photography!

General Tso's Chicken
WW Message Board

3/4 c chicken broth, reduced-sodium
2 TBS cornstarch
2 TBS Splenda
2 TBS low-sodium soy sauce
1/2 tsp ground ginger
1 TBS white wine vinegar
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 lb uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 c cooked brown rice, kept hot

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. Serve chicken and sauce over rice.

Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving. Serves 4

Broiled Tilapia with Thai Coconut-Curry Sauce

Perhaps I should have worked on my photography skillz on my hiatus?

Another tasty way to prepare tilapia! We like things super spicy so I upped the amount of curry paste, and added some minced jalapeno. = )

Broiled Tilapia with Thai Coconut-Curry Sauce
Serves 4

1 teaspoon dark sesame oil*, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste*
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets

Cooking spray
3 cups hot cooked basmati rice(we had brown basmati)
4 lime wedges

Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Blackberry Basil Vinaigrette

This was great! I made a salad for a get together with some friends....drizzled the dressing o mixed greens, with some goat cheese, thinly sliced red onion and toasted walnuts.

Blackberry Basil Vinaigrette
Source: Southern Living

½ (10oz) jar seedless blackberry preserves
¼ c red wine vinegar (I used balsamic)
6 fresh basil leaves
1 garlic clove, sliced
½ tsp. salt
½ tsp. seasoned pepper
¾ c. vegetable oil (I used about 1/2 c olive oil instead to try to lighten it up)

Pulse preserves and vinegar; add next 4 ingredients. With blender running, add oil slowly. Process until smooth.

Grilled Tequila-Lime Chicken

Someone's back!

Posting some random recipes that I found that I want to be sure that I keep track of before they get lost in the depths of my email folders and/or recipe box!

This was yummy...served on whole wheat tortillas, with the usual "taco night" toppings: shredded lettuce, tomato, onion, red pepper, avocado, black beans, sliced olives, sour cream, and of course lots of hot sauce!

Grilled Tequila-Lime Chicken
1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño chilies
1 1/2 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin

Mix first 8 ingredients in bowl. Add chicken; turn to coat. Cover; chill overnight. Prepare barbecue (medium heat). Brush grill rack with oil. Grill chicken until cooked through, turning occasionally, about 18 minutes. Transfer to platter.
Bon AppétitAugust 2000

Tilapia with Cajun Cream Sauce

I wanted to do something with tilapia other than the usual - season it, stick it under the broiler - so I came across this recipe on The Recipe Link. It's a copycat recipe of an Outback steakhouse recipe (Royal Port Tilapia).

I adapted the recipe a bit to be healthier...it was pretty tasty! Definitely something different, we'll be making this one again

CREAM SAUCE FOR OUTBACK STEAKHOUSE'SROYAL PORT TILAPIA

(copycat recipe)

Source: The Recipe Link.

1 shallot, diced

1 tbsp butter (omitted)

1 clove garlic (optional)

1 tbsp extra virgin olive oil (used 1 tsp)

about 1 tbsp flour

1/2 cup fish stock (or clam juice) (used chicken broth)

1/4 cup dry white wine

1 tbsp catsup (or more)

(optional) Cajun spices (to taste)

3 tbsp Creole sauce (or salsa) (used Franks Red Hot)

1/4 to 1/2 cup heavy (whipping) cream (used Fat Free 1/2 & 1/2)

Saute shallot in butter over low heat 1 minute.Add garlic, oil, and flour and heat to make a roux. Add stock, wine, and catsup (if you like it a bit sweeter) and reduce. Add Cajun spices, and creole sauce or salsa and continue cooking. After 5 minutes or so, add cream and thicken to desired consistency. Blacken your tilapia (Cajun spices or Old Bay), some diced shrimp and crayfish and see how this turns out.

Bruschetta Chicken

Another easy recipe, anyone see a pattern here??? But honestly, this came together so quickly and easily, that it was almost a crime. It was pouring down rain when I made these, so I just cooked them on the grill pan. We had this with barley and sauteed zucchini.

Here's what I did...

4 Chicken breasts, pounded thin

1 T olive oil

2 T Balsamic vinegar

Salt & Pepper

Heat grill pan to med-high. Season chicken with salt and pepper. Mix oil and vinegar together in a bowl. Dip chicken in vinegar and put on grill pan. Cook for 5 minutes, brush with vinegar; flip chicken and brush other side. Cook for another 5 minutes or until done.

Bruschetta Topping:

1 tomato, diced

1 t minced garlic

1 T chopped basil

dash of balsamic vinegar

salt & pepper

Mix all together and let sit until chicken is cooked. When chicken is done, top it with the tomato mixture.

Grilled Romaine Caesar Salad

I don't know how we survived without a grill before we moved into this house! Seriously...nothing is better than grilled yumminess in the summer. I came across this tasty little number one day watching the Food Network (sidenote, Norm has ESPN on any chance he gets, my go to channel is the Food Network...go figure!)

I couldn't have been easier. Here's how you do it...

Slice a head of romaine in half lengthwise. Either spritz or brush the cut surface with olive oil and sprinkle with salt and pepper. Grill, cut side down for 2-4 minutes. Remove from heat and let rest for a few minutes. Drizzle with dressing and salad toppings. Easy-peasy!

I dressed these with South Beach Caesar dressing, chopped tomato and bacon bits and some freshly grated parmesan cheese. Delish!