Citris Ginger Marinade

INGEDIENTS
1/3 cup orange juice
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon vegetable oil
1/3 cup cilantro, chopped

DIRECTIONS
1. Combine all of the ingredients in a large zip-lock freezer bag, add your favorite meat. Seal and refrigerate at least one hour.

* I generally prefer to grill the chicken, but was out of propane. Still tastes awesome!

Basil spinach summer pasta

2 1/4 Ditalini pasta cooked
1/2 Cup basil chiffonade
1 1/2 Cup Spinach
1 Lemon zested (about 1 tbsp)
1/4 Cup pine nuts
1/2 Cup fresh parmigiano reggiano grated
1 Shallot thin sliced
5 Cloves garlic chopped
Pinch salt and pepper
2 Tbsp olive oil

In large pot of salted water bring pasta to a boil. While pasta cooks preheat 1 Tbsp olive oil in pan and add spinach. Cook until half wilted and add in shallot, garlic, salt and pepper. Drain pasta and add to pan. Add remaining olive oil, basil, lemon zest and Parmesan. Toss to coat and serve.

This is also great tossed together cold as a lovely summer BBQ dish. To do so, cool pasta and toss with olive oil. Cool spinach and add to pasta with all remaining ingredients, refrigerate and serve. This dish would also be great tossed with some shrimp.

Tangy asian bbq sauce & marinade

Makes 2 cups marinade or 1.5 cups sauce

Marinade
1/2 cup soy sauce
6 oz pineapple juice
2 tangerines or Clementine's - juiced
1 tsp ground ginger
1 tbsp Dijon mustard
1 pinch crushed red pepper flakes
1 pinch pepper
3 cloves garlic - chopped
1 small shallot - thinly sliced
1 large green onion - chopped in 1/4 inch rounds

BBQ Sauce
2 Tbsp cold water
1 Tsp corn starch

To make bbq sauce bring all marinade ingredients to a boil. Combine corn starch and water and pour mixture into boiling sauce. Reduce heat to low and whisk until sauce thickens. Strain and use as a bbq sauce or dipping sauce.

This recipe is a great marinade for chicken or pork and a terrific sauce for bbq chicken or as a glaze on pork tenderloin. I will be making pork tenderloin in the marinade and then topped with the reduced glaze.

As a sauce!

Chinese chicken and mushroom lettuce cups (Or just Chinese mushroom lettuce cups)

First of all can I just say it taste like I just got home from a cheap, dirty, authentic Chinese restaurant. Only, this is totally home made and only about 200 calories for 3 cups!

1 Package boneless skinless chicken
4 Cloves garlic minced
3 tsp vegetable oil
1 Cup shitake mushrooms minced
1 Cup baby bella (or button) mushrooms minced
3 Cups Napa cabbage shredded (discard white thick stem part)
1/4 tsp salt
2 Pinch crushed red pepper flakes
1 Can (8 oz) water chestnuts chopped up
1 Cup green onions (about 4 onions)
1/8 Cup carrots minced
3.5 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Head butter lettuce
Black pepper

Preheat oven to 405. Season chicken with 2 tsp oil, salt and pepper. Bake for 30 minutes or until done (juice runs clear when cut into when chicken is done). When there is about 5 minutes left on chicken heat remaining 1 tsp vegetable oil in very large non stick skillet. Add garlic and carrots. Sauté for about 5 minutes. Remove chicken from oven and allow to cool to touch. As chicken is cooling add onions and mushrooms. Cook until mushrooms are soft (about 4 minutes). Add cabbage and wilt down by tossing frequently with mushroom and garlic mixture. Add water chestnuts, salt, crushed pepper, hoisin sauce and soy sauce. At this point if you are a vegetarian you want to remove your portion and set it aside. Shred chicken with two forks (or fingers if cool enough) and add it to pan. Toss it and coat it. Cook for about 2 minutes to warm through and absorb flavor. Place cups on plate in bowl shape and fill with mixture. Serve with white rice.

*Note you can also skip the lettuce cups and simply serve right on top of rice!

Prewilted cabbage

Post wilted cabbage

Paprika chicken with onion garlic sauce

Chicken
1 package boneless skinless chicken cut into halves (quarters for breasts)
1/4 cup flour
2 tsp paprika
1/2 tsp pepper
1/2 tsp salt
1 pinch crushed red pepper flakes
2 tsp favorite poultry seasoning
1 tbsp olive oil

Sauce
1/3 cup white wine
1/2 red onion sliced in strips
3 cloves garlic
1/2 cup chicken stock
1 tbsp COLD water
2 tsp corn starch
1 tsp pepper
1 tsp salt
1 pinch crushed red pepper flakes
1/2 tsp ground coriander seed
1/4 tsp favorite poultry seasoning

Preheat non stick pan with oil over medium high heat. Combine all ingredients for chicken on plate. Coat chicken and place in pan. Cook for 8 minutes and flip. Cook for 8 minutes and check that the inside runs clear when you cut it with a knife. If so you are done, if not keep cooking. When chicken is done remove it and set it on a plate covering it in foil. In same pan pour wine, chicken stock and seasonings in and bring to a boil. Using a rubber spatula pick up all the bits from the bottom of the pan and stir those in with your liquid. Mix cornstarch in cold water. Reduce sauce to about 2/3 and add in corn starch mixed in water and bring back to a boil. Reduce heat and allow sauce to thicken. Pour of chicken.

Note: If sauce is not thick enough you can add more cornstarch a teaspoon at a time. If it is too thick add 1/4 cup chicken stock.

Chicken sate with Ponzu sauce

I got the original recipe for this from this Cooking Light recipe. After looking through it I made a few changes. I chose to serve this with a ginger cucumber salad. This makes about 2 servings.

1 pound boneless skinless chicken cut into 2-3 inch pieces
1/4 cup packed light brown sugar
1/4 cup sake (rice wine)
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 teaspoons low-sodium soy sauce
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Cooking spray
Skewers

In large baggie combine all ingredients, reserving chicken and cooking spray. Combine well enough to dissolve brown sugar. Pour half of marinade into dish, cover and place in refrigerator. Place chicken in bag with remaining marinade and refrigerate for no more then 8 hours. Pre-heat grill and leave on low. Place 4-5 pieces of chicken on each skewer. Coat grill with cooking spray and place chicken in single layer. Cook for about 5 minutes and flip. Cook for additional 5 minutes. Remove and serve with remaining marinade as dipping sauce.

Ginger cucumber salad

I also got this recipe from Cooking Light and again I changed it. Makes 2 servings.

1 large English cucumber julienne-cut
1/4 teaspoon kosher salt
1/4 cup red onion thinly sliced and diced
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger object2=">
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 teaspoon sugar or Splenda

Combine vinegar, salt, sugar, red pepper, pepper, sugar & ginger in serving dish with whisk. Add cucumber & onion & toss to coat.