Honey Cashew Chicken Stir Fry

From Cooking Light Magazine

Ingredients

• 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)

Preparation

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.

Kate Parham, Cooking Light
JUNE 2012

White Bean and Roasted Chicken Salad

From Cooking Light

Ingredients

Salad:

• 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 

Dressing:

• 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

Preparation

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 YumSugar.com. Here it is!

Ingredients
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
Directions

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.

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!

Spaghetti Squash

Its a vegetable.

This isn't really a recipe so much as it is a guideline so that when I forget I can look it up here.

Pierce the squash with a skewer all over - so it doesn't explode.

Bake at 375 for one hour.

When its cool enough to handle, slice it lengthwise.

Scoop and discard the seeds (unless you have other plans for them). Then scrape the flesh with a fork and voila! There is spaghetti squash for your enjoyment.

I like to top it off with red sauce and mozzarella but one could do almost anything with it that one desires.

Cucumber and Tomato Salad

From Cheryl

4 cucumbers, diced
4 tomatoes, diced
1 bunch of green onions, thinly sliced
Juice of 4 lemons
Salt & pepper to taste

Combine and enjoy!

Bean Salad

From friends of friends, Sri Lanka

3 cans of any beans you like (I used 2 black, 1 lima)
1 onion, diced
1 green pepper (I used poblano)
1/2 c white vinegar
1/2 c EVOO
1/2 c sugar
salt & pepper to taste

Combine and enjoy!