Follow by Email!

Jun 10, 2012

Honey Cashew Chicken Stir Fry

From Cooking Light Magazine


  • 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes 
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 tablespoon dark sesame oil
  • 2 cups broccoli florets 
  • 1 cup frozen shelled edamame (green soybeans)
  • 2 garlic cloves, minced
  • 1 medium yellow onion, finely chopped 
  • 1 red bell pepper, sliced 
  • 1/2 cup dry-roasted cashews, unsalted
  • 1 tablespoon rice vinegar
  • 3 tablespoons honey
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)


  1.  Combine chicken and next 3 ingredients in a bowl; toss to coat.
  2.  Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
  3.  Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. 

Serve with rice.

White Bean and Roasted Chicken Salad

From Cooking Light


  • 2 cups coarsely chopped skinless, boneless rotisserie chicken $
  • 1 cup chopped tomato $
  • 1/2 cup thinly sliced red onion
  • 1/3 cup sliced fresh basil
  • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained 
  • 1/4 cup red wine vinegar
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon fresh lemon juice $
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced


  1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
  2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Pineapple Mojito

Last year my MIL and I had this at a restaurant and it was so good, I ran home and started trying to duplicate it. Found a very close recipe on Here it is!

3 1-inch chunks of pineapple
4 lime wedges, from one half of a lime
8 mint leaves
3 oz rum (recommended: Brugal Añejo Rum)
1 oz triple sec
1 oz pineapple juice
  1. In a cocktail shaker, muddle the pineapple chunks, lime wedges, and mint leaves.
  2. Fill the shaker with rum, triple sec, and pineapple juice. Add ice.
  3. Shake and serve in a highball glass filled with ice. Garnish with mint sprig.
Makes 1 drink.

Jun 4, 2012

Almond Tea

This recipe is from my friend Petra (also from her, Everything Breakfast Casserole)

4 cups strong Lipton tea
6 cups water
1/3 cup lemon juice
1 1/2 cups sugar
1 2/3 cups orange juice
1 t vanilla extract
1 t almond extract

Dissolve sugar in water

Add orange and lemon juice and tea.

Bring to a boil, then simmer 5-10 minutes.

Add extracts.

Serve with orange or lemon slices.

My Notes: I added cinnamon sticks as well. Yum!