Teriyaki Chicken and Vegetables

Ingredients


12 Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Tenderloins
1 tablespoon vegetable oil
2-1/2 cups small raw broccoli florets, about 8 ounces
2/3 cup water
1 15-ounce can baby corn or straw mushrooms, drained
2/3 cup bottled thick sweet and sour sauce
1/3 cup cashews or peanuts
4 cups hot cooked rice

Instructions

1. Wash hands. Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minutes. Pat dry. Wash hands.
2. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken; cover and cook, turning occasionally, 10 to 12 minutes or until browned and done (internal temp 170°F). Remove chicken to plate; cover and keep warm.
3. Add broccoli and water to skillet; cover immediately and cook 3 minutes over medium heat. Add chicken (and any accumulated juices), corn and sweet and sour sauce to skillet. Heat thoroughly. Stir in cashews.

Sweet and Savory Chicken Rice Bowl

Ingredients

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2 pounds skinless, boneless chicken breast, cut into bite-size pieces
1 tablespoon minced garlic
1/2 cup Kraft hickory smoked barbecue sauce
3 tablespoon light brown sugar
2 tablespoon Kikkoman soy sauce
cooked Jasmine rice

Instructions

1. In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
2. Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
3. Remove from heat and serve over top cooked Jasmine rice in a bowl.
4. (optional) Garnish with parsley flakes.

Recipe and photo courtesy Heather Batts of TheDomesticDiva.org.

Creamy Macaroni and Cheese

Ingredients

1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese

Directions

1. Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
2. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
3. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Plank Grilled Salmon

Ingredients

• 1/4 cup soy sauce, reduced-sodium
• 1/4 cup sake, or dry white wine
• 1/4 cup mirin
• 2 tablespoons sugar
• 3 tablespoons scallions, coursely chopped
• 3 tablespoons fresh ginger, coursely chopped
• 4 5-ounce fillets wild salmon, or steaks, 3/4-1 inch thick, skin on
• 1 small lemon, thinly sliced

Instructions

Step 1

Soak a grilling plank in water for 2 to 4 hours.

Step 2

Meanwhile, combine soy sauce, sake (or white wine), mirin, sugar, scallions and ginger in a small saucepan and bring to a boil. Remove from the heat and let cool to room temperature.

Step 3

Place salmon in a shallow dish and pour the marinade over it. Place lemon slices on top. Marinate in the refrigerator for at least 30 minutes but no more than 2 hours, turning the fish once or twice.

Step 4

Preheat grill to medium-high.

Step 5

Place the soaked plank over direct heat on the grill and heat for 2 minutes. Move the plank so it’s over indirect heat. Remove the salmon from the marinade, place it skin-side down (if using fillets) on the hot plank and replace the lemon slices on top. Close the lid and cook until the fish is just cooked through, 10 to 15 minutes. Use the plank as the serving platter, if desired.

Tips

Make Ahead Tip: The salmon can be marinated for up to 2 hours

Blue Cheese Dip

Ingredients

• 4 ounces reduced-fat cream cheese, (Neufchâtel)
• 1/2 cup fresh flat-leaf parsley leaves
• 2 scallions, trimmed and coarsely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon tarragon vinegar, or white-wine vinegar
• 3/4 cup crumbled blue cheese (4 1/4 ounces)
• 2 tablespoons reduced-fat mayonnaise
• freshly ground pepper, to taste

Instructions

Step 1

Place cream cheese, parsley, scallions, garlic, lemon juice and vinegar in a food processor; pulse until the mixture is fairly smooth, scraping down the sides once or twice. Add blue cheese, mayonnaise and pepper; pulse until smooth but still textured. You don't want the dip to be too smooth. If it seems to need a little thinning, add a teaspoon or so of water. Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese.

Tips

Make Ahead Tip: Cover and refrigerate for up to 4 days

Potatoes Sauted With Garlic and Cilantro - Batata ma3 Kizbra

Ingredients
4 large potatoes
1 bunch green cilantro (or ½ cup dried cilantro leaves)
5-8 large fresh garlic cloves, crushed
1 lemon, juiced
3 tablespoons of olive oil
A dash of salt

Instructions

1. Slice the potatoes into small cubes of about ¾ inch with a thickness of about ½ inch. Fry them in oil until they are golden/crispy (or alternatively bake them in the oven until they're crispy). Salt them lightly.
2. Meanwhile rinse the cilantro leaves then discard the stems, and chop the leaves very finely. Lay the leaves on a paper towel for a few minutes to dry the water from them.
3. In a deep frying pan, add the crushed garlic then saute it on medium heat in the 3 tablespoons of olive oil just for a couple of minutes. You want the garlic to stay a bit raw, not fully cooked, or otherwise if you overcook the garlic it looses its flavor.
4. Add a tiny pinch of salt, then add the chopped cilantro and the lemon juice to the garlic and saute/mix them well for a minute or two.
5. Finally add the fried potatoes to the pot, mix it well with the saute and cook it for 3-5 more minutes while stirring, and you're done.
6. BONUS: If you love spicy food, finely chop a bit of green jalapeno or Serrano peppers and add them during the cilantro saute
7. Serve hot or cold as an appetizer.

Sugar Cookies

Sugar cookies by definition consists of sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand or rolled and cut into shapes. They are commonly decorated with frosting, sprinkles, or a combination of both. They can also be cut into decorative shapes and figures. In North America, sugar cookies are popular during the holidays of Christmas and Halloween.


Ingredients
Original recipe makes 4 dozen

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.