CASHEW CHICKEN

Ingredients

• 2 Tbsp. cornstarch
• 6 Tbsp. water or chicken broth
• 2 Tbsp. hoisin sauce
• 1 tsp. Siracha
• 1 Tbsp. white wine vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. olive oil
• 4 garlic cloves, minced
• 1/2 cup roasted, unsalted cashews
• 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
• salt and pepper, to taste
• red bell pepper, cut into strips
• 3-4 green onions, thinly sliced
• Rice, for serving

Directions
1. Cook rice according to package directions.
2. Meanwhile, in a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar, Siracha and soy sauce and set aside.
3. Add oil to wok or large skillet and set over medium heat.  Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink and remove from skillet with a slotted spoon and set aside.
4. Add garlic and cashews to the now empty skillet and stir until garlic is golden and fragrant.  Then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened.  Return the chicken to the skillet and stir to combine and coat with sauce.  Stir in all but 2 tablespoons of the green onions.
5. Serve with rice and top with remaining green onions.

GREEK CHERRY TOMATO SALAD

Ingredients

• 2 pints cherry tomatoes , ripe, halved (about 4 cups)
• Table salt
• 1/2 tsp. sugar
• 2 medium garlic cloves , minced
• 1/2 tsp. dried oregano
• 1 shallot , minced
• 1 Tbsp. red wine vinegar
• 2 Tbsp. extra-virgin olive oil
• Ground black pepper
• 1 small cucumber , peeled, seeded, and cut into 1/2-inch dice
• 1/2 cup chopped pitted kalamata olives
• 4 ounces feta cheese , crumbled (about 1 cup)
• 3 Tbsp. chopped fresh parsley leaves

Directions
1. Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes.
2. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside.
3. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
4. Bring 1/2 cup tomato liquid (discard any extra), garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.
5. Transfer mixture to small bowl and cool to room temperature, about 5 minutes.
6. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.
7. Add cucumber, olives, feta, dressing, and parsley to bowl with tomatoes; toss gently and serve.

PAD THAI

Ingredients

• 2 tbsp. tamarind paste
• 3/4 cup water (boiling)
• 3 tbsp. fish sauce
• 1 tbsp. rice vinegar
• 3 tbsp. granulated sugar
• 3/4 tsp. cayenne pepper
• 4 tbsp. peanut oil or vegetable oil
• 8 ounces dried rice noodles
• 2 large eggs
• 1/4 tsp. table salt
• 1 lb. boneless skinless chicken, cut into thin strips (or 12 oz. shrimp or tofu)
• 3 cloves garlic , minced
• 1 medium shallot , minced
• 6 tbsp. chopped unsalted roasted peanuts
• 3 cups bean sprouts
• 5 medium scallions , green parts only, sliced thin on sharp bias
• 1/4 cup fresh cilantro leaves
• lime wedges

Directions
1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible.
2. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
3. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside.
4. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
5. Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes.
6. Add chicken and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until completed cooked though, about 3 minutes. Transfer chicken to plate and set aside.
7. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes.
8. Add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds.
9. Add noodles to eggs; toss with 2 wooden spoons to combine.
10. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated.
11. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes.
12. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.

FRESH HOMEMADE STRAWBERRY MARGARITA

Ingredients (for 2 margaritas)

• 1/2 pint of fresh strawberries, plus 2 for garnish
• 1 lime, juiced
• 2 tbsp. caster sugar
• splash orange juice
• 8-10 ice cubes
• 3 ounces tequila
• 2 ounces triple sec
• coarse salt, to rim glasses

Directions
1. Clean strawberries and remove stems.  Reserve two for garnish.
2. In a blender combine the strawberries, lime juice, sugar, orange juice, ice, tequila and triple sec.
3. Blend until smooth, adding more ice if needed. 
4. Rub the rim of the glass with lime juice and dip in salt.
5.  Pour in strawberry margarita and garnish with lime wedge and strawberry.

CHICKEN CHILI

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 4 cups chopped yellow onion (2-3 onions)
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 3 bell peppers
• 2 tsp. chili powder
• 2 tsp. ground cumin
• ¼ tsp. red pepper flakes
• ½ tsp. cayenne pepper
• ½ tsp. dried oregano
• 1 chipotle chili in adobo sauce, finely diced
• 2 tsp. kosher salt
• 2 (28 oz.) cans whole peeled tomatoes in puree, not drained
• 2 (15 oz.) cans beans, drained and rinsed (I used 1 can black and 1 can pinto beans)

Directions 1. Preheat the oven to 375 degrees F.  Line a baking sheet with foil.  Place the chicken breasts on the foil, and season with salt and pepper.  Fold the foil over the chicken breasts to make a “packet”.  Roast 30-40 minutes, or until the chicken is cooked through (about 165 degrees internal temp).  Allow to cool enough to handle, then shred or chop into bite-sized pieces.
2. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. 
3. Sauté the onions 10-15 minutes, or until tender and translucent. 
4. Add the garlic to the pot and sauté just until fragrant, about 1 minute. 
5. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt.  Cook 5 more minutes. 
6. Using clean kitchen shears, cut the tomatoes in the open can roughly.  Add the tomatoes with the puree to the pot and bring the mixture to a boil.  Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.
7. Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.

MEXCIAN LASAGNA

Ingredients

• 1 cup rice, uncooked
• 2 cups chicken broth
• 2 tbsp. canola oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 -14.5 oz. can diced tomatoes
• 1 - 15 oz. can black beans, rinsed and drained 
• 5 tbsp. taco seasoning
• 1/2 tbsp. chili powder
• 1 lb. ground beef
• 1 chipolte peppper in adobo
• 1 tbsp. reserved adobo sauce
• 1 cup frozen corn
• 3 tbsp. water
• 2 cups mexican shredded cheese
• 2 - 7 oz. cans of salsa verde
• flour tortillas
• 1 - 10 oz. can enchilada sauce
• sliced green onion, for garnish

Directions

1. Prepare rice with chicken broth.

2. In a large saute pan, heat oil until shimmering.  Then add onion, garlic and diced tomatoes and cook until onions have softened. 

3.  Add in beans, 2 tbsp. taco seasoning and chili powder - stir to combine. 

4.  In a separate bowl - combine cooked rice with bean/onion/tomato mixture - set aside.

5.  In the same pan, brown the ground beef until completely cooked.

6. Once cooked add in chopped chipolte pepper, adobo sauce, corn and 3 tbsp. taco seasoning and 3 tbsp. water.   Cook until sauce has thickened. 

7. In a 9 x 13 inch pan begin layering the lasagna as follows:

• 1 - 7oz. can of salsa verde in the bottom
• flour tortillas (may have to cut them to size)
• 1/2 of the rice mixture
• 1 cup of mexican cheese
• more flour tortillas
• 10 oz. can of enchilada sauce
• beef mixture
• 1/2 of the rice mixture
• more flour tortillas
• 1 -7oz. can of salsa verde
• 1 cup of mexican cheese

8. Bake in a 375 degree F oven for 30 minutes - or until completely heated through. Top with sliced green onions.

Adapted from the Pioneer Woman

CAJUN CHICKEN PASTA

Ingredients

• 1 lb. Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 tsp. Cajun Spice Mix
• 1 pound Fettuccine pasta
• 2 tbsp. Olive Oil
• 2 tbsp. Butter
• 2 whole Red, Orange or Yellow Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cup White Wine
• dash Cayenne Pepper
• Freshly Ground Black Pepper
• Salt
• Chopped fresh Parsley

Directions

1. Cook pasta according to package directions. Drain when pasta is still al dente.
2. Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. 

3. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.  Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
4. Add remaining olive oil and butter.  When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. 

5. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
6. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze.  Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.
7. Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. 

8. Add drained fettuccine and toss to combine.
9. Top with chopped fresh parsley. 

Source: adapted from the Pioneer Woman