cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

general tsao's chicken ii

Ingredients

• Servings: 6
• 4 cups vegetable oil for frying
• 1 egg
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 pinch white pepper
• 1 cup cornstarch
• 2 tablespoons vegetable oil
• 3 tablespoons chopped green onion
• 1 clove garlic, minced
• 6 dried whole red chilies
• 1 strip orange zest
• 1/2 cup white sugar
• 1/4 teaspoon ground ginger
• 3 tablespoons chicken broth
• 1 tablespoon rice vinegar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
• 2 teaspoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the egg in a mixing bowl. add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• in batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. remove the chicken and allow to cool as you fry the next batch. once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. cook until the chicken turns deep golden brown, about 2 minutes more. drain on a paper towel-lined plate.
• heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. stir in the green onion, garlic, whole chiles, and orange zest. cook and stir a minute or two until the garlic has turned golden and the chiles brighten. add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. stir the chicken into the boiling sauce. reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

asian salmon wrap

Ingredients

• Servings: 2
• 2 green onions, chopped
• 1/3 cup thinly julienned daikon radish
• 1/3 cup chopped cucumber
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1/4 teaspoon wasabi paste
• 1/8 teaspoon ground ginger
• 2 (12 inch) flour tortillas
• 1 cup cooked white rice
• 2/3 cup canned salmon, drained
• 2 teaspoons sesame seeds

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• toss together the green onion, daikon radish, and cucumber in a small bowl. in a separate bowl, whisk together the rice vinegar, soy sauce, wasabi paste, and ground ginger.
• lay to two tortillas a flat surface. divide the rice and place in the center of each tortilla. top each portion of rice with half of the salmon and half of the vegetable mixture. drizzle half of the soy sauce mixture over each portion of vegetables. sprinkle each with 1 teaspoon sesame seeds. wrap the edges of the tortillas around the filling completely to serve.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

picadillo (cuban beef hash)

Ingredients

• Servings: 5
• 2 1/2 pounds ground beef
• 4 cloves garlic, minced
• 1 (28 ounce) can tomato sauce
• 1/2 cup stuffed green olives
• 1/2 cup brine from olive jar
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1 tablespoon adobo seasoning
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat a large pot over medium-high heat until hot. add beef and garlic; cook and stir until the beef is crumbly and no longer pink. place cooked beef in a mesh strainer to drain off the grease.
• return beef to the pan and add the tomato sauce, green olives, and olive brine. season with garlic salt, garlic powder, adobo seasoning, and pepper. bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.