Chicken Asparagus & Mushroom Bake

Ingredients:

butter
olive oil
2 boneless chicken breasts (cut into bite size pcs)
minced garlic
sliced mushrooms
sliced asparagus
black pepper
1 package corn bread stuffing mix
1/4 cup dry white wine (optional)
1 can reduced sodium chicken broth
1 can cream of asparagus or cream of chicken soup (undiluted)

Procedure:

Preheat oven to 350F. Heat butter and (about a tbsp each) in a skillet until butter is melted. Add chicken pieces and garlic and stir for about 3 minutes over medium-high heat. Add mushrooms, cook and stir. Add asparagus, cook and stir until asparagus is crisp-tender. Season with some pepper.

Transfer mixture into a casserole and top with stuffing mix.

Using the same skillet, add dry white wine. This is optional. Add broth and cream of asparagus and stir until well blended. Pour the broth mixture into casserole and mix well. Bake uncovered for about 30-35 minutes or until heated through and lightly browned.

Honey Nut Stir Fry

Ingredients:

1lb pork steak
3/4 cup orange juice
1/2 cup honey
3 tbsp soy sauce
1 tbsp cornstarch
1/4 tsp ground ginger
olive oil
sliced carrots
sliced celery
cashew or peanuts

Procedure:

Slice or cut pork steak into thin strips. Combine orange juice, honey, soy sauce, cornstarch and ginger in a small bowl and mix well.

In a skillet, pour a bit of olive oil and stir fry the pork for 2-3 minutes or until cooked. Add in sliced carrots and celery and cook for another 2-3 minutes. Then add the honey mixture and some nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens.

Serve over some hot rice.

New Orleans Rice & Sausage

Ingredients:

1/2 lb smoked sausage
1 can (14.5 oz) Cajun or Italian-style Stewed Tomatoes
3/4 cups water
1-3/4 cups uncooked instant rice
tabasco
1 bag (16 oz) frozen veggies

Procedure:

Heat/Stir Fry sasuage in a skillet until light golden brown. Add in 1 can of stewed tomatoes, water, rice and a dash of tabasco (depending on how spicy you want it to be). Mix well. Then add a bag of frozen veggies. Mix well. Cover and cook over medium heat for 5-7 minutes or until rice is cooked through.

Baked Salmon

Ingredients:

salmon fillets
lemon
pepper
minced garlic
salt
Korean bbq sauce (availabe in Asian groceries)

Procedure:

Preheat over at 325F.

Season both sides of salmon with salt and pepper and rub with minced garlic. Squeeze lemon on both sides of fillets. Place salmon fillets on a baking dish and pour some Korean bbq sauce over it. Cover with foil and marinade for about 15 mins.

Bake for about 20-25 minutes with foil so fish won't become dry.

Traditional Chinese Cabbage

Ingredients:

Napa Cabbage (sliced in strips)
Seasme Oil
Mirin or Rice Vinegar (whichever is ok)
Ground Pork (just a handful)
Minced Garlic
Minced Fresh Onion
Lite Soy Sauce
Extra Virgin Olive Oil

Procedure:

In a sautee pan, stiry fry garlic and onions in olive oil. Once the garlic starts to turn light brown and onions transparent, mix in the ground pork. Season with salt and pepper. When the ground pork is cooked, put in the sliced nappa cabbage. Put a lid or cover the pan for a few minutes and let it simmer.

When the vegetables are cooked and shrinks in size, mix in some soy sauce, a tsp. of mirin and a about half a tsp of sesame oil. Mix well together and serve.

Chicken w/ Balsamic Bbq Sauce

Ingredients:

For the Balsamic Bbq Sauce:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 clove minced garlic
• 1 tbsp worcestershire sauce
• 1 tbsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

For the Chicken

• 4 pcs chicken (any combination of legs, thighs, breasts)
• salt
• freshly ground black pepper

Procedure:

Place all ingredients of the bbq sauce in a saucepan, stir until all ingredients are smooth and simmer over medium heat until reduced by 1/3. About 10 minutes, then continue to simmer over low heat.

Season chicken on both sides with salt and pepper. Lightly coat with the bbq sauce. Cook the chicken (grill or bake) approx 8 mins on both sides. If you choose to bake, set your oven at 375F and cook for about 20-25 minutes in a baking dish, brushing with bbq sauce at some time intervals. Remove the chicken and pour the rest of the bbq sauce over it and bake for another 10 minutes.

NOTE:

Chicken can also be subsituted with steaks.

If you love sour foods, add a bit more balsamic vinegar and worcestershire sauce.

This recipe is courtesy of Giada de Laurentis, from her Everyday Italian show at Food Network.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36958,00.html?rsrc=search

I've tried this recipe and all I can say is, "IT ROCKS!!"

Grilled Pork Chop w/ Gravy

Ingredients:

• 4-6 Pork Chops
• Pepper
• Salt
• Minced Garlic
• Worcestershire Sauce
• Button Mushrooms (canned)
• 1 can Campbell's Cream of Mushroom Soup

Procedure:

Season both sides of pork chop with salt and peper. In a ziploc bag, put about 2 cloves of minced garlic and about half a cup of worcestershire sauce. Put the seasoned pork chops in the ziploc bag, shake, knead, make sure every inch of porkchop is covered with the worcestershire marinade. Store in the fridge overnight.

Grill/Bake/Pan Fry your chops in olive oil until chops are golden brown. Set Aside.

To make the gravy, open a can of Campbell's cream of mushroom soup. Pour contents in a saucepan, add half a can of water into the mixture, add mushrooms, and pork drippings. Season with pepper and worcestershire sauce.

NOTE:

In making the gravy, I usually put worcestershire sauce until you start to see the cream of mushroom soup mixture turn brown, like gravy color.

Button mushrooms - you can either buy it in can, or fresh ones. If you buy the fresh ones, stir fry it in olive oil and season with some salt & pepper before mixing them in the saucepan.

Do not add too much water to the cream of mushroom mixture. It will turn into soup. If you accidentally added too much water, dissolve some cornstarch on cold water and mix it into the cream of mushroom mixture.