Aloha Chicken

My sister makes this for her family and sent me the recipe awhile ago.  Thanks for posting it again Susan!  This time I'm going to save it.  :)  This is a Taste Of Home recipe.

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 cans (8 ounces each) unsweetened pineapple chunks
• 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
• 1/8 teaspoon pepper
• Hot cooked rice

Directions

• Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat.
• In a large skillet, brown chicken over medium heat in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.)
• In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium teriyaki sauce; calculated without rice) equals 238 calories, 7 g fat (0 saturated fat), 73 mg cholesterol, 145 mg sodium, 17 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 4 very lean meat, 1 fruit, 1/2 fat.

AB's B and B's

I made these pickles today from cucumbers Heather and I got at the farmer's market this morning.  I can't wait to taste them tomorrow!  Recipe courtesy of Alton Brown.

Ingredients

• 1/2 onion, thinly sliced
• 2 medium cucumbers, thinly sliced
• 1 cup water
• 1 cup cider vinegar
• 1 1/2 cups sugar
• Pinch kosher salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seeds
• 1/2 teaspoon pickling spice

Directions

Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.

Chicago Dog Salad

This one looks interesting.  I'd have to substitute some neon-green relish for the sour pickles, though!  And of course sprinkle on some celery salt.  :)

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
• 1 romaine heart, shredded
• 2 vine ripe tomatoes, diced
• 3 large half sour or garlic pickles, chopped
• Salt and pepper
• 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

Lebanese Potato Salad

Here's another one I want to try!

Ingredients

• 2 pounds russet potatoes, (about 3 medium)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh mint

Preparation

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently.

Tips & Notes

* Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition

Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Slow Cooker Asian Tomato Beef

from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 7 hr. 15 min.  


Ingredients:

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
• 1/3 cup soy sauce
• 1/3 cup vinegar
• 1 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
• Hot cooked rice

Directions:

Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp.  Serve the beef mixture with the rice. Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours. Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies. Makes: 8 servings (about 1 1/2 cups each).

Asian Vinegar Chicken

Vietnamese dishes like this one are lighter and fresher in flavor than those of other Asian countries. The differences are subtle but are noted by the use of fish sauce instead of soy sauce, as seen in this sweet-and-sour Vietnamese chicken recipe. The chicken is cooked with vegetables in a flavorful sauce and served on a bed of egg noodles.

ingredients

• 8 dried mushrooms (1-1/3 cups), such as shiitake or wood ear mushrooms
• 1 pound skinless, boneless chicken breast halves
• 4 green onions, sliced (1/2 cup)
• 1 stalk lemon grass, cut into 2-inch lengths, or 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water
• 2 tablespoons cider vinegar or white vinegar
• 2 teaspoons grated fresh ginger
• 1 tablespoon cooking oil
• 6 cloves garlic, minced
• 4 cups sliced bok choy
• 1 medium onion, chopped (1/2 cup)
• 1 to 2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 cups hot cooked Chinese egg noodles or fine egg noodles
• 1 small red sweet pepper, cut into bite-size strips (optional)

directions

1. In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse well and squeeze to drain thoroughly. Thinly slice mushroom caps. Discard stems. Set sliced caps aside.
2. Meanwhile cut chicken into thin bite-size strips. In a medium bowl stir together green onions, lemon grass or lemon peel, salt, and pepper. Stir in chicken. Let stand for 15 minutes.
3. For sauce, in a small bowl stir together water, vinegar, and ginger. Set aside.
4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add bok choy and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove bok choy mixture from the wok.
5. Add half of the chicken mixture to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok. Repeat with remaining chicken mixture. Return all chicken to the wok. Discard lemon grass, if used. Push chicken from the center of the wok.
6. Add sauce to the center of the wok. Cover and cook for 1 minute. Uncover wok. Add fish sauce, sugar, and mushrooms. Cook and stir for 2 minutes or until sauce is slightly reduced. Return bok choy mixture to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked noodles. Sprinkle with red sweet pepper strips, if desired. Makes 4 to 5 servings.

recipe source

BHG.com

Lemony Chicken Salad in Tomato Shells

These small, stuffed Roma tomatoes make a colorful and flavorful appetizer. The chicken salad contains celery and toasted almonds, which provides a little crunchiness to the stuffed tomatoes. You can share this recipe with others that are looking for good appetizers to serve.

ingredients

• 3/4 cup finely chopped smoked chicken or turkey
• 2 tablespoons finely chopped celery
• 1 tablespoon thinly sliced green onion
• 3 tablespoons mayonnaise or salad dressing
• 1/4 teaspoon finely shredded lemon peel
• 1 teaspoon lemon juice
• 1/8 teaspoon freshly ground pepper
• 10 to 12 small Roma tomatoes
• 1/2 cup chopped arugula, watercress, or fresh spinach
• 2 tablespoons chopped toasted almonds

directions

1. For salad, combine smoked chicken or turkey, celery, and green onion in a small mixing bowl. Stir in mayonnaise or salad dressing, lemon peel, lemon juice, and pepper. Cover and chill up to 4 hours. Cut tomatoes in half lengthwise. Scoop out and discard the tomato pulp, leaving 1/4-inch-thick shells. Place tomato shells, cut sides down, on paper towels to drain. Let stand for 30 minutes.
2. Just before serving, stir watercress, arugula, or spinach and almonds into the chicken mixture. Spoon some salad into each tomato shell. Arrange on a platter. Serve immediately or cover with plastic wrap and chill in the refrigerator up to 1 hour. Makes 20 to 24.

recipe source

BHG.com