I love quick and easy dishes that are not only good for you but have great flavor too! This is one of those dishes. I actually made this dish twice, once with the chicken as pictured above, but also with large peeled and deveined shrimp. A
INGREDIENTS
2 Tablespoons garlic infused olive oil.
3/4 lb. green beans, washed and trimmed
1 lb. chicken cut into bite-size pieces (or s
2 Tablespoons soy sauce
1/2 teaspoon red pepper flakes
salt to taste
cooked white rice for serving
DIRECTIONS
Heat oil in a large skillet or wok over
Add the chicken into the same pan you had the green beans in and cook the chicken until fully cooked through and there is no pink. Add the green beans back. Add the soy sauce and red pepper flakes stir and cook for just another minute. Season with salt and serve warm over your cooked rice.
Enjoy!
We really enjoy Thai food so when we heard a new Thai place was coming to town at 499 Central Ave in Dover NH we knew we had to stop in sooner than later. One afternoon while we were out doing some Christmas shopping we decided to stop in for lunch. We were greeted and seated very quickly with water and soda coming soon after.
We decided to start with the fried calamari, this is served with sweet and sour sauce. Both Jim and I really liked the light crispy coating on the outside but were sad to find the calamari over cooked and chewy, if you have ever cooked calamari you know there is a fine line between cooked and over cooked it happens in a matter of seconds. There are very few places that really cook fried calamari well. Needless to say the start of lunch was slightly disappointing but we were not done yet.
For my main course I chose one of thier speciality items, Orange Chicken (as seen in the top picture) ($14.50) this is a crispy chicken stir fry with orange sauce and steamed vegetables served over white rice. The chicken was very crispy with a bright orange sauce garnished with fresh sliced orange slices, the veggies were steamed beautifully still a little crisp just the way I like them. The portion sizes are pretty big as there was no way I could finish but who doesn’t like some to take home? Am I right?
Jim ordered one of his favorite Thai dishes, Pad Thai made with rice noodles and sautéed with egg, ground peanut, scallions, red onion , sweet radish and bean sprouts. Jim enjoyed his dish and cleaned his plate, no take out for him! Over all both of our main dishes were very good.
One thing we did learn while there is that all of the dishes are prepared fresh as they are ordered, we did not have to wait long for our food but if it was really busy I could understand a bit of wait time. We also really liked that thier menu was very clearly marked with the heat levels of each dish along with vegetarian and gluten free options. For anyone with diet restrictions this is an easy menu to read and make decisions.
There are lots of great menu choices from appetizers right through the desserts! Soups salads, lots of curry dishes along with speciality fried rice and if you can’t decide they have combination plates too! Although we did not have dessert they have some delicious ones to chose from. Sweet rice with mango, everyone’s favorite fried ice cream of maybe fried banana’s with or without ice cream. Those all sound like a great way to end to a meal.
If you are passing through downtown Dover NH check out Thai Taste! You can find them on Facebook and a full menu on their website.
Enjoy!
This year we celebrated Christmas early as our niece Sarah was coming for a quick visit and because we don’t get to see her often or celebrate holidays with her we decided it would be a nice thing to do with her. Sarah is a strict vegetarian by choice so I knew I had to change up my menu a little bit for her. I knew I wanted something hearty and filling for her so she would not miss the meat so I decided on these stuffed portabella mushrooms. I have to be honest I really, really dislike mushrooms of any kind. I have tried them several ways and they just don’t do it for me so I rarely make them and in this case although I made them I did NOT eat them. My Mom and Sarah enjoyed them and none went to waste so I know for all of you mushroom lovers out there these are good.
INGREDIENTS
Olive oil cooking spray
4 Portabella mushrooms
1 Tablespoon olive oil
1 cup red bell pepper, chopped
1 cup zucchini, chopped
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup extra sharp cheddar cheese
1 cup Panko bread crumbs
Pinch of red pepper flakes-optional
DIRECTIONS
Line a pan with aluminum foil, set aside. Remove the stems from the mushrooms, chop and set aside. Remove the gills from the mushrooms with a spoon and discard. Place the mushrooms top side up on the pan. Spray with cooking spray and place about 5 inches under the broiler. Broil for about five minutes, the mushrooms will be tender and juices will be running from them. Remove from oven and set aside.
In a medium skillet sauté onions, pepper and garlic over medium heat stirring often until tender and browning. Stir in the chopped mushroom stems, zucchini. Salt and pepper. Cook for another 4-5 minutes or until tender. Stir often. Remove from heat and pour any of the mushroom juices from the broiled mushrooms in the pan along with the veggies. Let the mixture cool.
Stuff each mushroom evenly with the veggie mix, top each with the cheese and place back under the broiler for 4-5 minutes or until cheese is melted. Remove from the oven and serve warm.
Enjoy!
This is a slightly different version of Mongolian Beef. It’s made with shaved steak that you can easily find in your grocery store right next to those big cuts of steak. Because this is shaved steak, it cooks up in no time. The addition of the jalapeño gives the dish a nice punch of heat but not overwhelming. I served this over white rice. You can boil your rice, or to make dinner even faster, you can use the little microwave rice cups. It’s your kitchen so I won’t tell! My family loved this dish so much I made it twice in the same week with no leftovers! This is one recipe we will be having often.
INGREDIENTS
1 pound fresh shaved steak
5 cloves of garlic, minced
1 jalapeño, seeded and diced
1 inch fresh ginger, peeled and diced
3 scallions thinly sliced
2 Tablespoons corn starch
FOR THE SAUCE
1/2 cup low sodium soy sauce
1/2 cup brown sugar
DIRECTIONS
Toss the shredded steak into a large bowl with 2 Tablespoons of corn starch and set aside. Combine the sauce ingredients in a small bowl and set aside. Heat a pan over medium heat until hot, add the canola oil to the hot pan. Add the jalapeño and ginger cooking for a few minutes while stirring occasionally. Add the garlic and the beef to the pan. Evenly distribute the beef. Cook until the beef is browned and cooked through, stirring often. Stir the sauce and pour over the beef mixture. Mix well so everything is coated with the sauce. Let simmer for a just a minute or two and serve warm over cooked rice. Garnish with sliced scallions.
Enjoy!
This year we celebrated Christmas early so I was trying to decide what to make on Christmas Day. This is what I decided on but our plans changed again. We decided on very short notice to take a road trip to see our daughter and her family in NY and spend Christmas with them and the grandkids. I ended up making this when we got home a few days later. Although I did plan on this for a special occasion, it is delicious for any night. I served this with a salad and garlic bread. This makes a lot of sauce so you can reserve some or use it for dipping breadsticks or the garlic bread like we do!
INGREDIENTS
16 ounces fettuccine
12 large scallops
12 large shrimp peeled, deveined and tails off
1 stick of butter
4 Tablespoons olive oil
5 garlic cloves, minced
4 cups heavy cream
pinch of black pepper
pinch of nutmeg
1 1/2 cups shredded Parmesan cheese
1 1/2 cups shredded Gruyere cheese
DIRECTIONS
Preheat skillet on medium high heat. Add 2 Tablespoons of the olive oil and sear the scallops on the first side until golden brown, flip and do the same for the second side, this does take a little bit of time, so don’t rush. While the scallops are
When the scallops and shrimp are both done, remove them from the skillet and pan (turn heat to medium) and set aside. In the same skillet you used for the scallops, melt the butter. Add the garlic, cream, nutmeg and pepper. Cook for about five minutes whisking often. Add both of the cheeses and continue to whisk as the cheese melts into the sauce. Continue to cook for 10-15 minutes, the sauce should be thickened and smooth. Continue to stir often. Boil the fettuccine noodles according to package directions. I usually take my pasta off one minute before the directions state. When the pasta is almost cooked through add the seafood into the sauce to warm through. Drain the pasta and add the sauce with the seafood over the top, serve warm.
Enjoy!
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