Recent Recipes

Chinese Chicken Stir-Fry
My Quest for a Baking Sheet Cleaner
Polish Potato Pancakes
Pasta Carbonara
Artichoke Salad with Quinoa
Ham and White Bean Soup
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Chinese Chicken Stir-Fry

Posted in Asian, Chicken, Recipes
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Chinese Chicken Stir-Fry

Recipe Courtesy The American Heart Association

 

  • Serves 6; 1 cup chicken mixture and 1/2 cup rice per serving
  •  It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies.

 

Ingredients:

 

  • 1 1/2 cups uncooked instant brown rice
  • 3 tablespoons cornstarch
  • 1 1/3 cups fat-free, low-sodium chicken broth
  • 3 tablespoons dry sherry or fresh orange juice
  • 2 tablespoons soy sauce (lowest sodium available)
  • 1 tablespoon plain rice vinegar
  • 2 teaspoons chili oil
  • 1 tablespoon grated peeled gingerroot
  • 3 medium garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
  • 2 teaspoons toasted sesame oil
  • 8 ounces mushrooms, sliced
  • 1 cup diced red bell pepper
  • 1 8-ounce can water chestnuts, drained
  • 3/4 cup sliced green onions
  • 1/2 cup pecan halves, dry-roasted
  • 1/4 teaspoon crushed red pepper flakes

 

Instructions:

 

  1. Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
  2. Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
  3. In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won’t be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
  4.  In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
  5. Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
  6. Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.

 

Nutrition Analysis (per serving)

Calories 317

Total Fat 12.0 g

Saturated Fat 1.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.5 g

Monounsaturated Fat 5.5 g

Cholesterol 48 mg

Sodium 248 mg

Carbohydrates 30 g

Fiber 4 g

Sugars 4 g

Protein 21 g

 

Dietary Exchanges

1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1/2 fat

 

 

This recipe is reprinted with permission from American Heart Association The Go Red For Women Cookbook, Copyright © 2013 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

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My Quest for a Baking Sheet Cleaner

Posted in Blog, Recipes
My Quest for a Baking Sheet Cleaner
If you’re like me your baking sheets probably look a little bit like this. Baked on food, residue from commercial sprays and just overall use.  Well I tried this product to see if it works.  Here’s the photo results. As you can see it really didn’t clean it well.  I used a nylon Read More

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Polish Potato Pancakes

Posted in Breakfast, Potatoes, Recipes
Polish Potato Pancakes
Print This Post   Polish Potato Pancakes Recipe Courtesy Chef Bryan Woolley   Ingredients:   6 medium sized Klondike potatoes, washed and grated 1 medium yellow onion, peeled and grated 2 large eggs 1/4-1/2 cup flour salt and pepper to taste    Instructions:   Add everything except the flour into a large mixing bowl. Add enough flour to hold the mixture in a thin batter. Heat a Read More

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Pasta Carbonara

Posted in Italian, Main Course, Pasta, Pork, Recipes
Pasta Carbonara
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Artichoke Salad with Quinoa

Posted in American Dishes, Recipes, Salads
Artichoke Salad with Quinoa
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Ham and White Bean Soup

Posted in Main Course, Pork, Recipes, Soups
Ham and White Bean Soup
Print This Post   Ham and White Bean Soup Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 1/2 cups canned Great Northern or other small white beans 1 ham hock or leftover ham bone 5 cups low sodium and fat chicken stock 2 teaspoons chopped fresh thyme 1 teaspoon fennel seeds, crushed 1/2 teaspoon dried marjoram 2 tbsp tomato paste 1 tablespoon olive oil 2 cups chopped leek bottoms 1 1/2 cups chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 garlic cloves, minced 1/2 teaspoon freshly ground Read More

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How to Cook Your Easter Ham

Posted in Blog, Pork
How to Cook Your Easter Ham
Easter is another great food day of the year.  Family and friends gather to eat and celebrate their friendships and religious beliefs.  Making a delicious Easter Ham is both rewarding and easy.  Here’s how I make mine.   Most hams on sale during this time of year are spiral cut.  This is Read More

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Honey Glazed Easter Ham

Posted in Holiday, Main Course, Pork, Recipes
Honey Glazed Easter Ham
Print This Post   Honey Glazed Easter Ham Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 (5-6 pound) ham 2 tbsp molasses 1 cup honey 1 stick butter   Instructions:   Score the ham and place it in a foil lined baking dish. Place the ham in a 350 degree oven and roast until the internal temperature reaches 145 degree. While the ham is cooking Read More

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Easter Potato Salad with Ham

Posted in Pork, Potatoes, Recipes, Salads
Easter Potato Salad with Ham
[Recipe}   Easter Potato Salad with Ham Recipe Courtesy Chef Bryan Woolley   Ingredients:   12 eggs, hard boiled 6-8 Klondike Rose potatoes cooked and diced 3 carrots peeled and diced 1 cup fresh or frozen peas 2 tbsp freshly chopped parsley ½ cup chopped green onions 2 cups diced ham 1 cup mayonnaise salt and freshly cracked pepper   Instructions:   Hard boil eggs, cool and peel.  Set Read More

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Couscous Fruit Salad

Posted in Fruit, Recipes, Salads
Couscous Fruit Salad
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