Beef Chow Mein

Serve: 6 Prep: 10 mins Cook: 20 mins

Ingredients:

• 1 pound steak, (you choose, but I like a New York for this)
• 1 tablespoon peanut oil
• 1 can od diced omatoes, drained
• Any vegetables-cabbages, onions, carrots, cerely, thinly sliced
• One 7-ounce package Asian stir fry noodles (from the refrigerator section at the market). But don't use the sauce mix.
• 2 tablespoons garlic black bean sauce (also found in the Asian aisle of most supermarkets
• 1 sliced green onion, garnish

Direction:

1. Trim excess fat from the steak and slice into very thin slices.


2. Preheat a pan or wok on stovetop and heat really well over high heat, then add oil. When the oil is smoking, and not until, add beef and stir fry for a couple minutes until beef changes color and is cooked through. Remove and set aside


3. With the pan back on the heat and smoking again, add a teaspoon of oil and the vegetables and tomatoes. Stir-fry about a couple minutes.


4. Add the beef, noodles and black bean sauce to the tomatoes. Stir the whole business until the flavor is through everything and all is heated.

http://www.grouprecipes.com/115244/beef-chow-mein.html

Baked Teriyaki Chicken

Serve 6 Prep: 30 mins Cook: 60 mins


Ingredients:

• 1 tablespoon cornstarch


• 1 tablespoon cold water


• 1/2 cup white sugar or less


• 1/2 cup low-sodium soy sauce


• 1/4 cup cider vinegar


• 1 clove garlic, minced


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground black pepper


• 12 skinless chicken thighs

Direction:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


2. Preheat oven to 425 degrees F (220 degrees C).


3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.


4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

http://www.grouprecipes.com/115243/baked-teriyaki-chicken.html

Frozen Fruit Tart

For a twist, substitute peach yogurt, add sliced peaches, and drizzle with maple syrup

2 to 2 1/4 cups low-fat vanilla yogurt
9-inch ready-made graham-craker crust
12 oz. fresh blackberries
2 Tbsp confectioner's sugar

Direction:

1. Whip yogurt and pour into piecrust.
2. Use the back of spoon to smooth the yogurt evenly. Place pie in freezer for 3 to 4 hours. Remove and place fresh berries in freezer for at least 20 minutes.
3. Dust the top with confectioners' sugar. Serve.

Serve 8. Per serving: 180 calories, 27g carbs, 4g protein, 7g fat, 5mg cholesterol.

Asian Barbecued Pork Ribs

serve: 4 Prep: 10 mins cook: 50 mins

Ingredients:

• 3 pounds pork spareribs


• 1 onion, chopped


• 2 garlic cloves, minced


• 1 inch fresh ginger root, chopped


• 1/3 cup dark soy sauce


• 2 fresh red chilies, seeded and chopped


• 1 teaspoon tamarind soup base


• 1-2 Tablespoons dark brown sugar


• 2 Tablespoons peanut oil


• salt & freshly ground black pepper

1. Wipe the pork ribs and place them in a work or wide frying pan.


2. Blend soy sauce with chopped onion, garlic, ginger roots, chilies together in a food processor.


3. When it turns to a paste, add the tamarind soup base, brown sugar, oil and seasoning to the onion mixture and mix well together.


4. Pour the sauce over the ribs and toss well to coat.


5. Bring to a boil and then simmer, uncovered and stirring frequently, for 30 minutes. Add extra water if necessary.


6. Put the ribs on a barbeque grill or in the oven at 400 degree.


7. continue cooking until the ribs are tender about 15-20 minutes, depending on the thickness of the ribs.


8. Baste the ribs with the sauce and turn them over from time to time.


9. Serve the ribs with rice and stir fried vegetable or salad.

http://www.grouprecipes.com/112601/asian-barbecued-pork-spareribs.html

Honey Mustard Sauce

Ingredients:

• 1/2 cup Mayonnaise
• 2 Tbsp yellow mustard
• 1 Tbsp Dijon Mustard or Spicy Brown Mustard
• 2 Tbsp Honey, more or less depend on your taste
• 1/2 Tbsp White Wine Vinegar or lemon juice
• a dash of garlic powder
• a dash of tobasco sauce ( optional)

Direction:

1. Mix all together in a medium bowl.
2. Chill until ready to serve
3. Serve with fried chicken strips.

Adobo-Seasoned Baked Chicken Wings

by Bobby Flay
Serves 8 Prep: 10 minutes Cook: 30 minutes

Ingredients:

• 1/2 cup mango nectar
• 1/4 cup honey
• 1 to 2 Tbsp red hot sauce
• salt & freshly ground black pepper
• 2 tsp granulated garlic powder
• 2 tsp granulated onion powder
• 2 tsp ground turmeric
• 40 chicken wings, rinsed well and patted dry
• 2 Tbsp canola oil
• 2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)

Direction:

1. Preheat oven to 425 degree.


2. Stir together the mango nectar, honey, and hot sauce in a bowl: season with salt & pepper. Set aside.


3. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil.


4. Transfer wings to a large baking sheet ( or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over: continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano.

Garlic-Basil Shrimp

Serve: 4 Prep: 10 mins Cook: 10 mins

• 2 Tbsp olive oil
• 1 1/4 lbs large shrimp (20 to 25 per pound)
• 3 garlic cloves, minced
• 1/8 tsp crushed red pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1 1/2 cup grape tomatoes, halved
• 1/4 cup finely chopped fresh basil
• Salt and freshly ground black pepper to taste
• 3 cups cooked orzo pasta, preferably whole wheat

Directions:

1. Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
2. Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the white wine and cook over high heat, stirring occasionally, for 3 minutes.
3. Stir in the tomatoes and basil, and season the sauce with salt & pepper. Return the shrimp to the pan and cook just until heated through.
4. Serve with orzo.