Get the recipe and nutrition facts at Cook and Count!
Showing posts with label Stir-Fry. Show all posts
Showing posts with label Stir-Fry. Show all posts
Monday, August 22, 2011
Thursday, August 04, 2011
Spicy Asian Chicken Wraps
I saw this recipe at Barbara's cooking blog and thought it would be something my family would enjoy. On the way to the supermarket today, though, I heard a news story on the radio about salmonella in ground turkey, so I decided to revamp the recipe. Instead, I used slices of boneless, skinless chicken breast. The cooking technique is changed a bit to reflect the change in ingredients. Next time I make this, I won't change a thing: we loved this! (Plus, the chicken was on sale!)
Spicy Asian Chicken Wraps
Get the recipe and nutrition facts at Cook and Count!
Spicy Asian Chicken Wraps
Get the recipe and nutrition facts at Cook and Count!
Saturday, July 04, 2009
Rainbow Stir Fry
From a Michele Urvater cookbook, The Monday to Friday Cookbook. This is one of the first cookbooks we had when we got married and the recipes give a lot of variations--kind of like what Rachael Ray does. Using this cookbook gave me confidence in the kitchen. This dish is really delicious and very fresh-tasting.
I don't make this recipe exactly as the author wrote it, so here is what I did:
RAINBOW STIR FRY (4 servings)
1 pound shrimp, peeled and deveined
2 bell peppers, cut in chunks (get different colors if possible, it makes the dish look prettier!)
1/2 cup frozen peas (don't need to thaw)
1 small-to-medium onion, chopped
1 tbl minced garlic
2 tbl lemon juice
salt
olive oil for the pan
Heat the oil in the pan and stir-fry the peppers, peas and onion for about 4 minutes. Add garlic and lemon juice and cook 2 more minutes. Add shrimp, stir-frying until the shrimp is cooked. Salt to taste and serve over rice.
This recipe cooks quickly, so start the rice before you put anything in the pan! If you have it all chopped ahead of time, you're probably looking at about 10 minutes total cook time.
Next time I make this I will need to enlarge the recipe: 1 1/2 lb. shrimp, 3 peppers and 1 medium onion. A little more garlic and lemon as well.
NOTE: Instead of frozen peas, snow pea pods are great in this recipe. About a cup of washed, trimmed fresh snow pea pods are all you need.
I don't make this recipe exactly as the author wrote it, so here is what I did:
RAINBOW STIR FRY (4 servings)
1 pound shrimp, peeled and deveined
2 bell peppers, cut in chunks (get different colors if possible, it makes the dish look prettier!)
1/2 cup frozen peas (don't need to thaw)
1 small-to-medium onion, chopped
1 tbl minced garlic
2 tbl lemon juice
salt
olive oil for the pan
Heat the oil in the pan and stir-fry the peppers, peas and onion for about 4 minutes. Add garlic and lemon juice and cook 2 more minutes. Add shrimp, stir-frying until the shrimp is cooked. Salt to taste and serve over rice.
This recipe cooks quickly, so start the rice before you put anything in the pan! If you have it all chopped ahead of time, you're probably looking at about 10 minutes total cook time.
Next time I make this I will need to enlarge the recipe: 1 1/2 lb. shrimp, 3 peppers and 1 medium onion. A little more garlic and lemon as well.
NOTE: Instead of frozen peas, snow pea pods are great in this recipe. About a cup of washed, trimmed fresh snow pea pods are all you need.
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