Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Shiso Ranch Dressing

Shiso Ranch Dressing

adapted from Food & Wine it is no longer on the website

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus.  Green and red varieties are available but the green leaves tends to be milder and more refreshing.

Shiso is not easy to ind but i you can get it it has a wonderful addition to Asian dishes. The only places I have been able to ind it is in a small Asian Grocer and mostly recently at the Union Square Green Market.... not even at the Asian markets in Phili or any H-Mart that I have visited.

Makes about 10 Tbsp.                                                             1 WW pts / Tbsp.

1/4 cup reduced fat mayonnaise

1/4 cup reduced fat sour cream

2 tsp. fresh lemon juice

2 tsp. buttermilk

1 1/2 tsp. white balsamic vinegar

1/3 garlic clove, grated

1/3 tsp. Dijon mustard

2 Tbsp. + 2 Tsp. finely chopped shiso leaves

2 tsp. finely chopped chives

2 tsp. finely chopped fresh tarragon or 2/3 tsp. dried

Kosher salt

Freshly ground black pepper

1. Whisk together the mayo, sour cream, lemon juice, buttermilk, vinegar, garlic, and mustard.
2. Fold in the shiso, chives and tarragon.
3. Season to taste with salt and pepper.

Enjoy!                

Pasta with Squash Blossom Butter and Snap Peas

Pasta with Squash Blossom Butter and Snap Peas

adapted from Food & Wine

I had the pleasure of going to the Union Square Green Market and was able to get some beautiful squash blossoms along with other vegetables and herbs that I can not get in south central PA. Unfortunately they shriveled a bit before I could stuff  and fry them but this recipe put them to good use.

Makes 2 servings                                                                  9 WW pts / serving

2 Tbsp.butter, at room temperature
1/4 cup finely, chopped squash blossoms (about 4-5 blossoms), stems and pistils removed and petals 
3 oz. snap peas, stems and strings removed
4 oz. penne, cooked according to pacage instructions, reserving 1/4 cup pasta water
2 Tbsp. snipped chives
1 Tbsp. chopped basil leaves
1 Tbsp. finely grated Parmesan cheese, plus more for serving
1/4 tsp. finely grated lemon zest

1 1/2 tsp fresh lemon juice
Kosher salt & Freshly ground black pepper

1. In a small bowl, mix the butter with the chopped squash blossom petals; Set aside.
2. Prepare an ice bath. 
3. In a pot of salted boiling water, blanch the snap peas until crisp-tender, about 1-2 minutes. 
4. Using a slotted spoon, transfer the beans to the ice bath to cool completely; Drain and pat dry.
5. In a large skillet, melt the squash blossom butter. 
6. Add the pasta and pasta water and bring to a boil over moderately high heat. 
7. Add the peas; Cook, stirring, until the sauce is thickened and the peas are heated through, about 2 minutes. 
8. Add the chives, the basil, cheese, lemon zest and lemon juice.
9. Season with salt and pepper prior to serving and pass additional cheese as desired.

Enjoy!

Bacon Wrapped Scallops in Garlic Butter Sauce

Bacon Wrapped Scallops in Garlic Butter Sauce

adapted from Epicurious 10/2/2015

We initially discovered scallops wrapped in bacon at the Whatley Inn. The recipe we have most often is cooked in an oven. They are delicious but the scallop does hot get a good hard sear. Cooking them in a skillet is quicker and you get a good sear and the bacon gets crispier.

The sauce is not pretty but it is tasty. Next time I think I would wipe out the pan and not worry about getting the fond into the sauce.

Makes 2 servings 

6 sea scallops 

3 slices bacon, cut in half 

Cooking spray

1 Tbsp. olive oil, divided

1 Tbsp. butter  

1 clove garlic, minced  

1 tsp fresh parsley, minced

1 Tbsp. lemon juice 

Splash of dry white wine 

1. Pat the scallops dry; Transfer to a paper towel lined plate and return to the refrigerator to dry out for at least 1 hour.
2. Preheat the oven to 400F.
3. Place bacon on a tray on a baking sheet; Par-cook the bacon for 8 minutes in the preheated oven.
4. Transfer bacon to paper towel lined plate to remove excess grease.
5. Wrap each scallop in a piece of bacon, securing with a toothpick.
6. Heat the 1 1/2 tsp.oil in a small skillet.
7. Cook the scallops in the pan searing both sides of the scallop and crisping the bacon about 6-8 minutes total; Remove the scallops from the pan and cover to keep warm.
8. Melt butter with the remaining 1 1/2 tsp. oil in a pan, scraping up any browned bits;  Add the garlic and saute 1 minute.
9. Add the parsley, lemon juice, and wine; Cook for 1-2 minutes to cook off the alcohol and combine the flavors.
10. Place scallops on serving dish and pour sauce on top.

Enjoy!

Italian Pickled Eggplant

Italian Pickled Eggplant

adapted from Sip & Feast

The father of an old friend used to make marinated eggplant for her. I've never been able to find a recipe that came close to the deliciousness he gave her, until now.

After storing the eggplant in the refrigerator, the oil may congeal. You can run the container under hot water for a few minutes or put it in the microwave for 10-15 second intercals until it loosens up.

Serve with toasted Italian or French bread or on crackers. It makes a great addition to as salad as well.

Makes about 1 1/2 cups

1/2 lb. eggplant, peeled and cut into 1" x 1/4" strips
1 Tbsp. hot cherry peppers, chopped
1 Tbsp. fresh parsley, chopped
1 small clove garlic
1/2 cup extra virgin olive oil
1 1/2 tsp. Kosher salt
1 cup white vinegar
2 cup water

1. Place a single layer of eggplant strips on paper towels; Sprinkle with salt; Cover with more paper towels.
2. Put baking sheets on top of the top towels and weight them down with a few cans.
3. Change the paper towels as they become saturated, about every hour for 6 hours.
4. After the eggplant has released its water, rinse the salt off in a colander. 
5. Try to squeeze out more liquid from the eggplant
6. Bring a medium pot, bring the water and white vinegar to a boil; Add the rinsed, squeezed eggplant and cook for no more than 2-3 minutes.
7. Strain eggplant strips and rinse to cool. 
8. Squeeze out more moisture one more time and lay eggplant on paper towels to dry.
9. In a container evenly layer the half of the eggplant strips, half of the cherry peppers, half of the garlic and half of the parsley; Repeat layering. 
10. Press down the eggplant with a spoon and top the jars with the oil. The eggplant should be completely covered.
11. Store the jars in the fridge for up to 1 week.

Enjoy!

Garlic Parmesan Carrots

Garlic and Parmesan Carrots

adapted from Becky's Best Bites

This is a quick and easy side dish. To make it even quicker use Green Giant Veggie Spirals™  Carrots cooked according to package directions. Continue with the directions below starting at step 2.

Makes 4 servings                                                                3 WW pts. / serving

6 oz. carrots, cut into 2 inch x 1/4inch batons
1 Tbsp. olive oil
2 Tbsp. fresh minced garlic
1 1/2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. grated Parmesan cheese
1/8 tsp. ground Aleppo, black, or crushed red pepper 

1. Bring a medium pot of water to a boil; Cook the carrots until tender crisp, about 2-3 minutes.
2. Preheat a skillet over medium heat.
3. Add olive oil, garlic, and parsley to the pan, cook until garlic is translucent, 2-3 minutes. Turn off heat.
4. Add warm carrot spirals, cheese, pepper , tossing gently to combine.

Enjoy!

Steak Pizzaiola

Steak Pizzaiola

adapted from Food & Wine

Pizzaiola means "in the style of pizza" in Italian. The skirt steak is quickly cooks and topped with a sauce with a garlicky tomato sauce and finished with some shaved Parmesan.

Always wear gloves when chopped chile peppers!

We had left over sauce which made very good bruschetta.

Makes 3 servings                                                              8 WW pts / serving

3/4 lb.skirt steak
1/2 tsp. freshly crushed black pepper
1 1/4 tsp. Kosher salt, divided
Cooking spray

1 Tbsp. olive oil

1/2 small yellow onion, thinly sliced (about 1/2 cup)

Pinch of Kosher salt

2 garlic cloves, thinly sliced
1 1/2  Tbsp. drained brine-packed capers, divided, plus 1/2 tsp.brine
1/2 lb. cherry or grape tomatoes, halved
1/2 tsp. finely chopped habanero chile
2 Tbsp. chopped mixed fresh herbs (such as basil, parsley and oregano), plus small leaves for garnish
1 1/2 tsp. white wine vinegar
1 1/2 tsp. water, plus more as needed

1. Sprinkle steak evenly with pepper and 3/4 tsp. salt. 
2. Heat a pan coated with cooking spray over medium-high heat.
3. Add the steak; cook, undisturbed, until deeply browned, about 4 minutes; Flip; cook until browned on both sides and cooked to desired degree of doneness, about 4 minutes for medium-rare. 
4. Transfer steak to a cutting board; let rest 10 minutes. 
5. Return skillet to heat over medium-high;Add the olive oil and onions and cook until the onions begin to soften, about 4 minutes.
6. Add the garlic and cook, stirring often, until starting to soften, about 1 minute. 
7. Add 1 Tbsp. of capers; cook, stirring often, until capers start to burst, about 30 seconds. 
8. Add tomatoes and habanero; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes. 
9. Reduce heat to medium-low, and cook, stirring occasionally, until most of the tomatoes have released their liquid, about 8 minutes. 
10. Stir in herbs, vinegar, water, caper brine, remaining 1 Tbsp. capers, and remaining 1/4 tsp. salt; add additional water, 1/2 Tbsp. at a time, if needed to thin sauce to desired consistency.
11. Thinly slice steak, and arrange on a serving platter; spoon tomato mixture over top. 
12. Garnish with additional herb leaves immediately before serving.

Enjoy!