Archive for the ‘Chicken’ Category

Granny’s Tamale Pie

October 3, 2009

IMG_0393I just made this last week from Cook’s Country’s Best Lost Suppers and it turned out fantastic!   One thing to keep in mind, it takes a long time to make with the 2 cooking cycles and also the prep time for cutting the vegetables.    The sauce is delicious.   I actually had to make a new batch with canned chicken stock.    The one adjustment I made was I didn’t enter the remaining oil at step 3.    It seemed like a lot of oil.

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Chicken Stir-Fry with Asparagus and Cashews

November 15, 2008

I just tried this recipe and it was delicious.. loved the combination of oyster sauce with the lime.

From Food and Wine Magazine: Good News Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicken-cashew stir-fry is a lighter take on a dish that Stéphane Vivier orders at Rin’s Thai in Sonoma, California. Its Asian flavors come from a bright mix of fish sauce, oyster sauce and basil—and just a little oil.

My Note: for the asparagus, I clipped the stalks in two so the pieces were about 3 inches long to make them more bite size.    Also I used a little bit less than the 1 pd, to make the portions more equal to the chicken.

ACTIVE: 25 MIN

TOTAL TIME: 40 MIN

SERVINGS: 4

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