Sesame Chicken Stir-Fry Salad
Preparation Time: 15 minutes
Total Cooking time: N/A minutes
Here is a great recipe from my friend (and an amazing Culinary Artist!) Diane Rodrigues.
A Perfect summertime Salad!
| Amount | Measure | Ingredients for Salad Dressing
|
| 1/4 |
cup
|
olive oil |
| 2 |
Tbs |
sesame oil |
| 2 |
Tbs |
lemon juice |
| 3 |
Tbs (or more) |
soy sauce |
| 2 |
dashes |
hot pepper sauce |
| 2 |
Tbs |
pineapple juice |
| Amount | Measure | Ingredients for Salad
|
| 1 |
cup |
carrots, sliced |
| 2 or 3 |
|
garlic cloves, pressed |
| 1-1 1/2 |
inch piece |
ginger root, cut in half and pressed, or finely chopped |
| 1 |
lb |
boneless, skinless chicken breasts, cut into cubes |
| 2 |
Tbs
|
sesame seeds, toasted |
| 1 |
8 oz or larger can
|
pineapple chunks |
| 1/4 |
cup |
green onion, sliced |
| 1 |
10 oz package
|
fresh baby spinach |
To prepare:
Whisk dressing ingredients together, and set aside.
Heat 1 tsp. oil in nonstick stir fry skillet. Add carrots, garlic, ginger & chicken, and stir fry
until chicken is completely cooked. Add dressing long enough to heat through.
On serving platter, or bowl, arrange pineapple and green onion on top of spinach |
Wushu Chicken Tacos
Preparation Time: 5 minutes
Total Cooking time: 20 minutes
Hungry for some kitchen creativity? Try the Jif Sandwich 2011 Promotion winning recipe featured below. More at www.jif.com
| Amount | Measure | Ingredients |
| 1 |
1/8-inch thick |
slice fresh ginger, peeled and cut in half |
| 2 |
cloves |
garlic, peeled |
| 2 |
Tbsp |
Jif Creamy Peanut Butter |
| 1 |
Tbsp |
soy sauce |
| 1/4 |
tsp
|
chili paste with garlic, or to taste |
| 2 1/2 |
tsp |
sugar |
| 2 1/2 |
tsp |
Worcestershire sauce |
| 2 1/4 |
tsp |
sesame oil |
| 3 1/2 |
tsp |
water |
To prepare:
1. Chop ginger and garlic in a small food processor as finely as possible. Add remaining sauce ingredients and process until sauce is completely smooth. If sauce is too thick, add more water, a little at a time. If sauce is too thin, add more peanut butter. Toss about half the sauce with the chicken and put aside in a covered bowl.
2. Boil about 1 inch of water in a large skillet; add asparagus. Cover skillet and turn off heat. In 1-2 minutes, lift off cover and remove asparagus using tongs.
3. Place squash pieces into a microwave-safe bowl; add a little water. Cover with plastic wrap and microwave on high about 2-3 minutes. Let cool slightly; carefully drain off water.
4. Microwave tortillas on high about 15 seconds, or until tortillas are warm and are pliable. Put chicken on tortillas, top with asparagus and squash; drizzle with additional peanut butter sauce. Serve with lime wedges, if desired. |
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Big Joe and Mama's Recipes
Joe started in radio at the age of 15 in a small Mississippi town and never looked back.
"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."
So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!
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