Main Dish
We all love Asian flavors in our house, but don’t always want to go out to get it especially this time of year when I just don’t feel like I have much time. This dish was simple to make and had much of the flavors of the Kung Pow Chicken you would get going out to eat. I did not add the zucchini as that ingredient somehow did not make it on my shopping list…I did mention it’s a little crazy this time of year right? But in all honesty, there are very few recipes that I make that don’t get changed in one way or another, if not by accident, but by my families taste. So if you forget something or your family prefers a different vegetable, give it a try!
INGREDIENTS
1 pound ground chicken
2 Tablespoons vegetable oil, divided
1 red bell pepper, minced
1 large zucchini, minced
1/4 cup diced scallion, 1/2 inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red pepper
1 teaspoon sesame oil
1 teaspoon white wine
2 1/2 Tablespoons soy sauce
1 Tablespoon cornstarch, mixed with 4 Tablespoons water
2 ounces dry roasted peanuts, crushed
Cooked white rice for serving
DIRECTIONS
Heat wok or skillet on high heat for just a minute or so, just enough to heat the skillet or wok.
To the wok or skillet, add 1 tablespoon Of canola oil and add the ground chicken. Cook the chicken until nice crust forms before breaking apart. Then finish cooking and breaking it apart while it finishes cooking through. Once the chicken is cooked through, remove the chicken from the pan and add the other tablespoon of oil. Add the red bell pepper and the zucchini to the pan, cook on high for 1-2 minutes until just caramelized and just slightly cooked.
Add the red pepper, scallion, ginger, garlic, crushed red pepper, and sesame oil. Add the cooked ground chicken back into the pan, stir and combine all of the ingredients. Add the wine, soy sauce and water mixed with cornstarch. Bring to a boil for a minute or so or until the sauce has thickened.
Garnish with the peanuts. Serve warm over rice.
Enjoy!
I am always looking for something new to do with Thanksgiving and Christmas leftovers. Last year I made the Thanksgiving rolls that are delicious but the way these left the plate I’d say these are a definite family favorite. I made these in the air fryer but you can easily bake these in the oven following the package directions on the puff pastry box. One bite is Thanksgiving all wrapped up in a beautiful crispy puff pastry. Don’t forget to have plenty of leftover gravy for dipping. Those leftovers won’t last long!
This recipe makes 6 puffs.
INGREDIENTS
2 packages ready-made puff pastry
2 Tablespoon leftover roasted turkey, per puff
2 Tablespoon leftover stuffing, per puff
2 Tablespoons leftover cranberry sauce, per puff
Olive oil for spritzing, if air frying
Gravy for dipping
DIRECTIONS
Cut the puff pastry into approximately 4-inch squares. Starting with one square, layer the turkey on top of the pastry and follow adding the stuffing and then the cranberry sauce. Using the second square of pastry, lay the second pastry on top of the cranberry pressing down the edges to seal with the first layer of pastry. You can roll or pull lightly on the top pastry if needed.
Do this for each pastry you are making.
Place one or more depending on the size of your air fryer, spritz the top with olive oil and fry at 400 degrees for 6 minutes. Turn the pastry over, spritz the second side with oil and continue to fry for an additional 6 minutes. Serve with warm gravy.
Enjoy!
I came up with this dish to use some things out of my fridge and also because my husband likes anything that has to do with Mexican flavors. You could easily add black beans and drained corn for some extra flavor but I was cleaning out my fridge and did not have either! This is like a taco in a roll. Very easy to put together. This would make any taco night a success.
INGREDIENTS
12 – 15 egg roll wrappers
1 lb. ground beef
1 package taco seasoning
1 cup shredded Mexican cheese
3/4 cup of your favorite salsa/store bought or homemade
Water
Olive oil spray
Serve with:
Salsa
Sour cream
DIRECTIONS
Brown the ground beef in a large skillet, crumble as it cooks. When the ground beef is browned, add the taco seasoning being sure to mix well. Add the grated cheese and combine until the cheese is melted. Remove the pan from the heat and add the salsa mixing to combine. Using one egg roll wrapper at a time place approximately 2 Tablespoons of the ground beef mixture on the egg roll and roll up burrito style. When you get to the end brush the corner 0f the egg roll wrapper with water to help seal the edges. Do this for each egg roll. Place as many rolls in your air fryer as you can on a single layer. Spritz the top of the rolls with olive oil and air fry for 8 minutes at 400 degrees. Open the air fryer and turn the rolls over, spritz with olive oil and air fry for 4 more minutes or until golden brown. Do this for all of the egg rolls.
Serve with sour cream and salsa.
Enjoy!
I saw Daphne Oz make these fish tacos and knew Robby would love them! I mentioned them to Robby and asked him if he wanted to make them. He happily agreed as he has been learning to cook for himself and how to change recipes to make it work for his dietary needs. When I watched this program, Daphne shredded her cabbage and carrots for the slaw, but I cheated and bought a packaged bag of pre-shredded slaw. Even if you don’t cook or eat a lot of fish, this was super easy. Robby made this like a pro. We both agreed these were the perfect combination of sweet and spicy all in one bite!
INGREDIENTS
CREAMY CHIPOTLE SLAW
3 cups of pre-shredded slaw
1/2 small red onion, thinly sliced
3 scallions, green part only. Thinly Sliced
1 jalapeño, seeds removed and minced
1/2 cup of mayo
1/4 cup fresh lime juice
2 Tablespoons of sugar
1 Tablespoon ground cumin
1 teaspoon chipotle powder
Pinch of salt
Pinch of pepper
FOR THE FISH FILLING
3 Tablespoons olive oil
1 medium yellow onion
Pinch of salt
Pinch of pepper
1/3 cup rice flour
1 teaspoon chipotle powder
1 pound of mild white fish- cod, halibut or haddock. Cut into four slices
FOR SERVING
Corn tortillas
Cilantro for garnish-optional
DIRECTIONS
FOR THE SLAW
In a bowl combine the slaw, red onion, scallions, and jalapeño. In another bowl whisk the mayonnaise, lime juice, sugar, cumin and chipotle powder until smooth and creamy. Pour the dressing over the slaw mixture and combine. Add the salt and pepper and mix again. Let the slaw sit for 20 minutes while you make the fish.
FOR THE FISH FILLING
In a medium skillet over medium heat, heat 1 Tablespoon of the oil and add the onion. Cook until the onion is translucent and soft, about five minutes. Season with salt and pepper. Remove from heat and set aside.
In a shallow bowl combine the flour, chipotle powder and 1 teaspoon of salt. Pat each fish fillet dry with a paper towel. Lightly dredge the fish in the flour mixture shaking off any excess.
Heat 1 teaspoon of oil in the skillet over medium heat and place two fillets at a time in the pan. Gently cook for 3-6 minutes until the underside of the fish turns opaque. Use a rubber spatula to turn the fish over to finish cooking. When the second side is done, remove the fish to a paper towel-lined plate. Wipe excess oil from the pan and repeat with 1 Tablespoon of oil and the remaining fillets.
TO SERVE
Warm corn tortillas in the microwave wrapped in a paper towel, about one minute. Cut the fillets in half placing on the bottom of your warm tortilla, top with the sautéed onion and a hearty amount of slaw. Top with cilantro if desired.
Enjoy!
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