Lisa Tries... Chicken with Cashews

Recipe: Chicken with Cashews
From: Florida Culinary Institute

I can't believe I made something so yummy.  Don't get me wrong -- I've had some good luck lately cooking and have pretty much enjoyed my last few attempts - but this one is so good I could have ravaged the whole wok full of chicken and cashews (but I didn't!!).  This is my second try at making it with the first try being instructed by chefs at the FL Culinary Institute a few years back.  It's better than any other cashew chicken at a restaurant in my opinion.

What you need:
6 chinese dried mushrooms
12oz of boneless, skinless chicken cut into one inch cubes (I used .81lbs)
2 tbsp soy sauce
1 tsp rice cooking wine
1 tsp cornstarch
1/4tsp sugar
1/4tsp salt
3oz cashews (I used lightly sea salted bits and pieces)
2tbsp vegetable oil (I eye it)
3 slices of ginger
1tsp garlic (I used a tad bit more)
1 red bell pepper cut into 1 in squares (or something like that...)

What to do:
I'm not used to multitasking while cooking.  Even though it wasn't much, I still did it and had all my dishes washed as I went along.  There are several steps but well worth it!

In medium bow soak mushrooms in 1/3cup of cold water for about 30mins.  Drain and squeeze dry but reserve the liquid for later.  Cut off stems, thinly slice the caps. 

Preheat oven to 375.

Cut chicken into 1 inch cubes and combine chicken, 1tbsp of soy sauce, rice wine, cornstarch, sugar and salt in a medium bow. Stir and set aside.

Place cashews on baking sheet and bake for about 10 mins or til golden brown. Set aside to cool.

Heat wok or skillet over high heat but not smoking and add tbsp of veggie oil and ginger and stir fry for 30 seconds or so.  Add chicken mixture spreading it on the bottom of wok - let cook for 1-2mins and do not move it around.  Then stir fry the chicken for another two mins til all sides browned but not cooked all the way through.  Transfer chicken to plate and set aside.

Add 1tbsp of veggie oil to wok, add garlic, shrooms, red pepper and stir fry for a minute.  Swirl in reserved mushroom juice and stir fry til almost all of liquid has evaporated.

Return chicken to wok (with any juices) and add cashews, 1tbsp of soy sauce, and stir fry a few mins or til chicken cooked all the way through.

I served with jasmine rice.

SO YUMMY!

Thank you Florida Culinary Institute!

Lisa Tries... Tomato, Basil & Cheese Sandwich

Shortly after I walked into the grocery store this evening, I heard an announcement for fresh baguettes at the bakery.  I instantly thought of making this sandwich.  I've seen variations online somewhere but this one I semi-made up turned out really good!

What you need:
1 Red vine tomato
Few thin slices of fresh mozzerella
Fresh basil
Italian blend spices
EVOO
Red wine vinegar
Pepper
Fresh baguette

(basil from my container garden)

What to do:

Cut a piece of the baguette off and cut in half.  Then put a little bit of EVOO on the inside and toast on pan.  Meanwhile slice thin slices of fresh mozzerella, pick a few leaves of basil, slice up the tomato (I used up half of a small tomato).  When bread is toasted to your liking, layer with mozzerella, basil, tomato and baste with a bit of evoo and red wine vinegar.  Shake a bit of the pepper and italian blend spices on top. 

Enjoy!!  This is so light, so tasty.  The warm fresh bread mixed with the bursting cool goodness of the tomato and mix of basil, red wine vinegar, and italian blend is just soooo yummy!!

Lisa Tries... Russian Apricot Chicken

 Russian Apricot Chicken - my mom used to make it and not sure where she got the recipe from.

What you need:

Package of boneless, skinless chicken

1 packet of dry onion soup mix

1 scallion chopped

1 jar of apricot jam (I used a low sugar jam)

1 8oz bottle of Russian dressing

What to do:

Spray bottom of baking dish with Pam and then place chicken inside.

Mix soup mix, scallion, jam, dressing together and then pour over chicken.  Cook on 350degrees uncovered for 30mins and then stir.  Cover for 20-30 more mins.  I don't know why you are supposed to cook uncovered then covered... shrug.

No more bags of lettuce that will go bad!  Check out my new Tupperware salad spinner and keeper!

Lisa Tries... Tortilla Soup

Recipe: Tortilla Soup

My version based on Cookin' for a Cause, JC Penney 1995, Melissa Mazza 9230 Plano Texas

This is my favorite version of tortilla soup.  It's so filling and so good.  It's super easy to make.

What you need:

1 small chopped onion

1 tbsp oil to saute - or eye it

1 tsp minced garlic - or eye it

1lb boneless, skinless chicken cut into strips, cooked

28oz can of whole tomatoes (I used Hunts)

1 can dark red kidney beans, drained

1 can beef broth

1 small can of niblet corn

1 tsp cumin

1 tsp chili powder

1 tsp Worcestershire sauce

1 10.5oz can of tomato soup

Fresh cilantro

Tortilla chips

Monterey Jack cheese

What you need to do:

Cook chicken (salt and pepper both sides) in pan with a bit of oil, garlic.  In a large pot saute onion and garlic in oil.  When chicken is done add that and add all of the ingredients except for chips and cheese in the large pot.  Bring to boil then cut to simmer for 20mins.  In a bowl top with cheese and a few chips.  YUM!

Lisa Tries... Easy Cheesy Chili Chicken

Easy Cheesy Chili Chicken

Recipe by George Stella

What you need:

2tbsp olive oil

2 tbsp chopped fresh cilantro

1 tbsp chili powder

1 tbsp ground cumin

2 tsp kosher salt

1 clove garlic, chopped (I used about tsp from jar - short cuts rock!)

1/2 tsp black pepper

1/8 tsp cayenne pepper

4 bonesless, skinless chicken breasts

1/4 cup julienned green peppers (who's julie? I sliced thin)

2 tbsp diced red onion

1 medium plum tomato, cored, and diced

4oz shredded colby jack

What To Do

Preheat oven to 400.  In a bowl wisk oil, cilantro, chili powder, cumin, salt, garlic, pepper, cayenne and then add chicken and coat.

Put chicken on baking sheet and then top each piece with green pepper, tomato, and onion.  Bake chicken til cooked about 20mins.  When done put cheese and fresh cilantro on top of each piece and serve.

Verdict

This dish is tasty, easy to make, and very good!  Would've been better had I bought cilantro instead of parsley today at the store...

Lisa Tries... Evolution Tomato Salad

Recipe: Evolution Tomato Salad
By: Jamie Oliver

what you need:

1.5lbs of ripe grape or cherry tomatoes, vine and regular tomatoes.  Cut larger into wedges.

Black olives, remove pits, and press down on them (I didn't use because I do not like them)

15oz can of cannellini beans, drained

Small, drained can of tuna

Extra virgin olive oil

Red wine vinegar

sea salt and pepper

fresh basil

Put it all together and toss well. 

Very, light and yummy salad.  I think the next time that I make this salad I will nix the tuna and add fresh mozzerella to make it a little bit different.  I'd definitely have Jamie Oliver's version again though!

Lisa Tries... Chicken with Fire Roasted Tomatoes & Goat Cheese AGAIN

I decided to cook Devin Alexander's recipe a little bit different than what I had done before.  This time I chose thin pieces of boneless, skinless chicken, salt and pepper both sides and cooked a few mins on each side in a pan with a bit of olive oil.  Then I added the entire can of fire roasted tomatoes with garlic and let cook for a bit.  I added a few basil leaves while cooking and also after.  I topped with goat cheese on my plate.  It was so good and so much better this way!!!  Yum.  Yum.  Yum!

Lisa Tries... Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes

Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes
Recipe by Devin Alexander

What you need:

4 (4ounce) boneless, skinless chicken breasts

Sea salt and pepper, to taste

Olive oil spray (I used regular olive oil from bottle)

1/2 cup canned, drained, diced fire-roasted tomatoes or fire-roasted tomatoes with garlic (I forgot to drain)

2 tablespoons finely slivered basil leaves or more to taste

To make:
Preheat oven to 350. Season chicken with salt and pepper (trim chicken if needed). Spray skillet with olive oil and then place chicken in skillet over high heat. Cook the chicken til both sides are golden brown on the outsides, 1 to 2 minutes per side (mine were thick so I cooked about 5-7 mins on both sides).

If you have a skillet that goes into the oven use that otherwise, place chicken on baking sheet and put about two tablespoons of the tomatoes on chicken and then 1/2 ounce of the goat cheese. Bake til no longer pink inside (note that tomatoes will seep into chicken and could make it look pink) about 5-9 mins (I cooked mine for another 15-18 mins! and it was still moist!) and cheese is melted.

I topped with basil and a smidge more goat cheese on the piece I had.  I would have used fresh basil but my basil plant is pretty sad because I neglected it for a while.  It's making a comeback though!

Makes about 4 servings if you actually have 4 pieces of chicken. My package only had three. The package was deceptively thick so I assumed there were 4 in there. Oh well.

Anyway, it's about 171 calories, 29g protein, 2 carbs, 4 fat according to Devin Alexander.

I served with a side of California blend veggies.

Verdict:  I am a huge fan of goat cheese/tomato combination and so this recipe with those ingredients plus it's healthy and easy to make was a big plus.  It was very light, tasty, super easy, colorful, and something I'd make again! 

Next time I'll remember to drain the tomatoes and buy thinner pieces of chicken (don't care for big hunky pieces of poultry meat...)

On a side note: I rearranged my balcony to make more room.  I have a loveseat and table out there now and removed the chair.  I now have two cacti, gardenia plant, purslane, and basil.  I am gearing up to plant some herbs and purchase a night blooming jasmine.  I enjoy sitting on the balcony and having dinner in the evening.  (That's a pic of my aloe and gardenia and little Bella sniffing around the plants.)

Next time I post it will probably be from a recipe selected from Jamie Oliver's Food Revolution cookbook sometime in the near future.