Beef with Snow Peas (Stir-fry) (lexie marie)

Ingredients

• 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
• 1/2 cup Low Sodium Soy Sauce
• 3 Tablespoons Sherry Or Cooking Sherry
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 8 ounces, weight Fresh Snow Peas, Ends Trimmed
• 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
• Salt As Needed (use Sparingly)
• 3 Tablespoons Peanut Or Olive Oil
• Crushed Red Pepper, For Sprinkling
• Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Chicken Chili (beka0404)

INGREDIENTS
3 tablespoons olive or canola oil
1 large onion, dicecd
1 red, yellow or orange bell pepper, diced
2 jalapenos (seed and de-vein for less heat), minced
4 cloves garlic, minced
1 tablespoon ground cumin
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1 teaspoon Mexican oregano (optional)
20 oz boneless skinless chicken breasts, cubed
3 tablespoons flour
32 oz chicken broth or stock
30 oz canned white beans (great northern, cannellini or navy), drained and rinsed
2 cups baby spinach, roughly chopped

Optional garnishes for serving: chopped scallions, minced cilantro, crema mexicana

DIRECTIONS
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper and jalapeno and cook until onions are translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chicken and spices. Cook, stirring frequently, until the chicken is cooked through (8 mins?). Stir the flour into the chicken mixture. Add the chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beans and spinach. Simmer for 55-60 minutes until the chili has thickened. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the scallions and cilantro.

Slow Cooker Hot Turkey Sandwiches (Lexie Marie)

Ingredients:

• Turkey breast tenderlions (package)
•  
• 1/2 teaspoon rubbed sage
•  
• 2 jars (12 ounces each) roasted turkey gravy
•  
• 1/2 teaspoon poultry seasoning
• 1 teaspoon Worcestershire sauce
• Sliced/toasted white bread

 

 

Directions:

Place turkey in slow cooker. Sprinkle with sage. Pour both jars of gravy on top of the turkey. Cover and cook in slow cooker (low heat) for 9-10 hours. Remove turke from slow cooker and shred with a fork. Stir in poultry seasoning 7 Worcestershire sauce into the gravy/slow cooker. Add turkey back into slow cooker. Spoon turkey onto slices of bread and wa la!

Good side items: mashed potatoes, and peas!

Pioneer Woman's Cajun Chicken Pasta (Fletcha)

Pioneer Woman's Cajun Chicken Pasta (link with photo tutorial)

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste (I prefer the McCormick blend over Tony Chachere's, too salty)
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!

Smoked Turkey, Pine Nut Pesto & Sharp Provolone Panini

Ingredients

• 2 tablespoons pine nuts
• 3 tablespoons extra virgin olive oil
• 7 slices Sargento® Deli Style Sliced Provolone Cheese, divided
• Salt and pepper
• 4-6 turkey slices (thin)
• 4 slices ciabatta bread
• 1 bunch of baby arugula

Directions

1. Pulse pine nuts in blender to chop. Add oil, 3 slices cheese torn in small pieces and salt and pepper. Blend to form pesto.
2. Place one slice cheese and turkey on each of two slices bread.
3. Add 7-8 pieces arugula and another slice of cheese on each.
4. Spread 3 tablespoons pesto on top of each.
5. Close sandwiches and grill for 3-5 minutes or until golden brown.