Traditional Spring Rolls Recipe

3/4 cup all-purpose flour
1/2 cup cornstarch
3 tsps peanut oil
1 3/4 cups water
peanut oil for frying
1 cup bean sprouts
1 cup finely shredded green onions
1 cup finely shredded carrots
2 cups sliced fresh mushrooms
1 cup finely chopped COOKED shrimp, pork, chicken or other protein
1 garlic clove, minced
1/4 tsp Chinese five spice seasoning mix
1 tsp soy sauce
1 tsp sea salt

Prepare the spring roll skins.

Put the first 4 ingredients in a bowl and mix well until you have a thin batter. Lightly oil a 6 inch skillet and put over medium heat. For each spring roll, spoon 2 teaspoons of the batter into the hot skillet and give it a swirl to spread the batter thinly over the bottom of the skillet. Cook until the batter shrinks from the sides of the skillet. The spring roll skins should be dry but not browned at all. Flip out onto a plate and keep frying the batter into 'skins' until the batter is used up. You should end up with about 18 spring roll skins.
Now prepare the filling.

Put an inch of peanut oil in a wok, heat until very hot, then add the vegetables and stir fry quickly, for about 1 minute.

Add the meat and the garlic and cook for 1 more minute.

Add the remaining ingredients and cook for 1 more minute.

Remove ingredients from wok and let cool.

Prepare the spring rolls.

Lay the skins out on a work surface. Spoon a couple teaspoons of filling near the edge of the skin and roll up tightly, tucking in the top and bottom as you roll, using a little water to seal the edge.

When all the spring rolls are filled, you are ready to fry them.

Pour a couple inches of peanut oil into the wok over high heat. When oil is very hot and sizzles, carefully drop in a couple spring rolls and deep fry them in the oil, turning once to make sure all sides get crispy and golden brown. Remove each one as they cook and put on a rack to drain. Don't overcrowd the wok; fry only a few at a time.

Serve room temperature.

Will make about 18 spring rolls.

Steamed Ginger Mushroom Chicken Recipe

2 lbs chicken meat
1 Tbsp salad oil
1 tsp cornstarch
1 tsp salt
1 tsp szechuan or brown sauce
2 cups fresh mushrooms, sliced
1 inch ginger root, sliced thin
4 dates, chopped
4 green onions, cut into thin strips
cooked rice for serving

Get your steamer ready.

Cut the chicken into thin strips and put into a large bowl.

In a separate bowl, whisk together the salad oil, cornstarch, salt, and szechuan sauce, then pour over the chicken and toss together.

Layer the ingredients into a steamer basket, starting with the chicken, then the mushrooms, ginger and dates. Steam for 30 minutes.

Spoon over rice with onions placed on top of each serving.

Will serve 4 to 6 over rice.

Pineapple Chicken Stir Fry Recipe

4 cups diced chicken meat
4 cups diced pineapple
2 cups diced green peppers
2 cups diced celery
1 cup diced onion
2 eggs, beaten
1 tsp cornstarch
1 Tbsp grated ginger root
1/2 cup white rice vinegar
1/4 cup white wine
1/2 cup broth (chicken or vegetable)

Get out a wok or large skillet and good high-heat frying oil, such as peanut oil.

Dice the chicken, pineapple, and vegetables in equal sizes, about 1 1/2 inch pieces, putting the chicken in a separate bowl.

Whisk the beaten eggs together with the cornstarch, then pour the mixture into the bowl with the chicken and stir to coat well.

Heat an inch of oil in the wok until very hot, then quickly stir in the chicken, cooking and stirring just until it becomes golden (no pink left). Remove to a plate; set aside.

Add more oil to the wok and bring back up to very hot, then quickly stir in the pineapple, pepper, celery, and onion and cook just 2 minutes, then add the ginger, vinegar, and wine, stir, then add in the chicken, and stir just until heated through, about 1 minute.

Stir in the broth, then cover wok and remove from heat; let stand for 2 to 3 minutes.
Taste and add salt and pepper as needed.

Will serve 4 to 6 over rice.

Homemade Moo Goo Gai Pan Recipe

1/2 cup water
2 tsps soy sauce
2 tsps white wine
4 tsps cornstarch
1/2 tsp brown sugar
1 cup shaved carrots
1 lb fresh mushrooms, cut in half
2 cups snow peas, fresh or frozen
1 lb chicken meat, cut into thin strips
2 garlic cloves, grated
4 oz sliced water chestnuts

Put first 5 ingredients in a bowl, whisk until smooth, then set aside. This is your cooking sauce.
Put a wok over high heat with about 1 inch of oil.

Add the carrots and stir fry for about 2 minutes, then add mushrooms, stir fry for another 2 minutes, then add the snow peas and stir fry for about 1 minute; remove mixture from wok.

Add the chicken and cook, stirring, until the chicken is no longer pink, about 3 minutes.

Add the garlic and cook 1 more minute, then push the chicken up to the sides of the wok and add the sauce mixture into the center of the wok. Let it come to a boil.

Add back in the vegetables and add the water chestnuts, cooking just until heated through. Serve spooned over cooked rice.

Will serve 4 to 6 with rice.

Homemade Kung Pao Chicken Recipe

1-1/2 lbs chicken meat, diced
1 Tbsp white wine
1 Tbsp peanut oil
1 tsp cornstarch
1/2 tsp fine sea salt
1/2 tsp white or black ground pepper
1/2 cup water
2 tsps soy sauce
1 tsp white vinegar
1 tsp white wine
2 tsps brown sugar
2 tsps cornstarch
4 small dried hot chilies
1 red bell pepper, cut into strips
1 garlic clove, chopped
1 tsp grated ginger root
2 tsps salted black bean, finely chopped
1/2 cup salted peanuts
2 green onions, cut long thin strips

Put the chicken in a glass bowl along with the next 5 ingredients, tossing to coat the chicken well. Let stand for 15 to 30 minutes to marinade, stirring several times.

In a bowl, whisk together the water, soy sauce, vinegar, wine, sugar, and cornstarch; set aside.

Put a wok over high heat and add an inch of peanut oil. When oil is very hot, add the dried hot chilies and cook, stirring, until the chilies get darker, then scoop out of wok with a strainer or slotted spoon and set aside.

Add red bell pepper to wok and stir fry just until starting to soften, then add in the marinaded chicken and stir-fry until chicken is no longer pink, about 2 to 3 minutes. Now add the garlic, ginger, and salted black bean, and cook stirring for 1 minute, then add the peanuts and chilies, then pour in the wine/vinegar sauce, bring to a boil and let cook only until the sauce has thickened. Remove from heat and serve over rice.

Will serve 4.

Deluxe Fried Rice Recipe

4 cups cooked rice
1 lb chicken, pork, shrimp, or any meat or seafood, chopped
2 cups any combination of celery, onion, green pepper, peas, beans, corn, etc.
5 eggs, beaten
1 cup broth
1 tsp sesame oil
1/2 tsp hot chili sauce

Get out your wok and add 1 inch of peanut oil and heat to very hot.

Add the rice and cook, stirring, until the rice turns golden in color; remove.

Add more oil, get wok hot, add meat and vegetables and cook quickly until meat is cooked through - about 3 minutes.

Add the rice back into the wok and stir while adding the eggs, continue stirring and add the broth, sesame oil, and hot sauce, stirring until the eggs are set.

Remove wok from heat and let stand for 3 minutes before serving, stirring once more before serving.

Will make 2 main dish servings or serve 4 side dishes.

Delightful Dragon And Phoenix (Chicken And Shrimp) Stir Fry Recipe

1/2 cup water
2 tsps white wine
1 tsp oyster sauce
2 tsps soy sauce
2 tsps cornstarch
1/2 lb uncooked shrimp, peeled
2 tsps cornstarch
1/4 tsp ground cayenne
1/2 lb uncooked chicken meat, diced
1 cup thin cut carrots
1 cup broccoli florettes
2 garlic cloves, grated
1/2 cup bamboo shoots
1 tsp toasted sesame seeds

Put the first 5 ingredients in a glass bowl and whisk together; set aside.

Cut the shrimp in half lengthwise (to maintain the shape) and put in a bowl and toss with the cornstarch and cayenne pepper.

Put the oil in a wok over high heat, and when hot, add the carrots and broccoli and stir fry until crisp tender, then remove from wok.

Add the chicken to the wok and stir fry until cooked thoroughly; remove from the wok.

Add the shrimp to the wok and stir fry just until pink.

Immediately return the chicken to the wok, pushing both the chicken and the shrimp up the sides.
Add the garlic to the center now and stir for 30 seconds.

Add the sauce to the center of the wok and stir until hot and thickened.

Add the carrots and broccoli back into the wok, add the bamboo shoots, and push the chicken and shrimp into the mixture, stirring everything to combine.

Sprinkle sesame seeds over the top and serve hot over rice.

Will serve 2 to 4.

Southern Barbecued Chicken Bake Recipe

1/4 cup tomato paste
1 Tbsp white vinegar
2 tsp honey
1 tsp ketchup
1 tsp black strap molasses
1 tsp Worcestershire sauce
1/2 tsp cayenne
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground ginger
1 1/2 lbs cut up chicken, skin removed, bone in

Put the sauce ingredients (all but chicken) in a saucepan, stir, and place over medium heat; bring to a boil, reduce heat to low, simmer slowly for 10 minutes, stirring often.

Place chicken in a glass baking dish and spoon 1/2 the cooked sauce over, spreading evenly. Cover dish with plastic wrap and put in refrigerator for 1 hour.

Remove chicken from baking dish and arrange on a broiler pan, turn broiler on and broil about 6 inches away from heat source for 5 minutes, then turn and broil 5 more minutes.

Turn oven to 350 degrees, remove chicken from broiler pan to a shallow baking dish. Spoon the remaining sauce over the chicken, cover the baking dish with aluminum foil and bake at 350 degrees for 30 minutes.

Remove cover and let sit 3 to 5 minutes, then serve hot.

Will serve 4 to 6.

Southern Style Stuffed Tomatoes Recipes

8 large garden ripe tomatoes
1 cup fine bread crumbs
1 cup finely chopped ham or chicken
2 Tbsp melted butter
1 tsp salt
1 tsp black pepper

Cut tops off the tomatoes and scoop out all insides, leaving the outer shell intact and putting the insides in a food processor or blender.

Pulse the tomato insides until chopped well, then pour out into a bowl.

Add the bread crumbs and ham or chicken to the tomatoes and stir, then add the melted butter, salt, and pepper.

Put the tops back on the tomatoes, place in a large baking dish, cover dish with aluminum foil, and bake in over at 350 degrees until tomatoes are soft and insides are hot and bubbly - about 40 minutes.

Southern Cornflake Crusted Oven-Fried Chicken Recipe

1/2 cup buttermilk
1 tsp poultry seasoning, divided
1 cup cornflakes, crumbled
1 1/2 Tbsps onion powder
1 1/2 Tbsps garlic powder
2 tsps black pepper
2 tsps cayenne pepper
1 tsp ground ginger
pinch paprika or smoked paprika
8 pieces washed, dried chicken, any pieces you prefer

Put a rack on top of a baking sheet big enough to fit the 8 pieces of chicken. This will need to go into the refrigerator.

In a bowl, mix the buttermilk with 1/2 tsp poultry seasoning.

In another bowl, mix together the cornflakes with the remaining poultry seasoning and all the other seasonings.

Prepare chicken first by dipping each piece into the buttermilk, dripping off excess, then rolling in seasoned cornflake crumbs.

Set each piece onto the rack covered baking sheet. When all pieces are coated, lightly cover with wax paper and put in refrigerator for 1 hour.

Preheat oven to 350 degrees and remove chicken from refrigerator.

Arrange chicken on a baking sheet that has been lightly oiled, then cover sheet with aluminum foil and bake in preheated oven for 35 minutes.

Uncover chicken and put back in oven for another 35 minutes or until chicken gets crisp and meat pulls away from bones easily.

Remove and set on a rack to cool before serving.

You will have to adjust the cooking times based on what chicken pieces you use. Dark meat needs more time than white meat, and bone-in chicken requires more time than boneless chicken.

Thai Broccoli Chicken Salad Recipe

2 Tbsp natural peanut butter
2 tsp soy sauce
1 Tbsp lemon juice
2 Tbsp water
2 cups fresh broccoli florettes, cut small
1 cup frozen sweet peas, thawed
1/4 cup diced green onion
2 cups cooked shredded chicken
1 cup mandarin oranges
finely shredded cabbage for serving, optional

In a large salad bowl, add the peanut butter, soy sauce, lemon juice and water. Whisk until smooth. If it's too thick, add more water and whisk again.

Add to the bowl the broccoli, sweet peas, onions, and chicken and toss to combine, then add the mandarin oranges and stir gently until incorporated.

Serve immediately. You may serve this as is or spooned on top of finely shredded cabbage.

Will make 4 servings.

Healthy Chicken Strips Recipe

1 large egg
1 egg white
1 or 2 dashes of hot sauce
1 cup cornmeal
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp thyme
1 lb chicken breast, bones and skin removed, cut into strips

Preheat oven to 350 degrees. Put a cooking rack on a shallow baking sheet.

Get out 2 shallow dishes. In one, whisk together the egg, egg white, and hot sauce. In the other, mix together the cornmeal, garlic powder, black pepper, and thyme.

Coat your chicken pieces first by dipping into the egg mixture, then in the cornmeal mixture, shaking to remove excess. Lay each piece as it's coated onto the rack covering the baking sheet.

When all the chicken is coated and on the rack, put in the preheated oven and bake for about 25 to 30 minutes or until the chicken pieces are slightly browned and the chicken is thoroughly cooked. You will want to turn the chicken pieces once during this cooking time.

Remove and let cool slightly on rack before serving.

Serve with your favorite healthy homemade dipping sauces if you wish.

Serves 2 but can easily be doubled or tripled for larger gatherings.

Savory Prune Chicken Bake Recipe

2 lbs chicken pieces (your choice), bone in, skin removed
1 cup good balsamic vinegar
1/2 cup good olive oil
1 1/2 to 2 cups water (depending how tangy you want it)
1 Tbsp mixed dried herbs (suggest rosemary, oregano, thyme, basil, sage, cumin)
1 tsp salt
1/2 tsp black pepper
1 medium sweet onion, diced
1 garlic clove, grated
8 oz prunes, rough chopped
cooked brown rice for serving.

Preheat oven to 400 degrees. Arrange the chicken pieces in a baking dish.

In a large bowl, whisk together the next 6 ingredients, then stir in the onion, garlic, and prunes, mixing until well combined.

Pour the liquid mixture over the chicken, lifting the chicken pieces so some of the mixture flows underneath the chicken.

Cover the dish with aluminum foil and bake at 400 degrees for 15 minutes, then turn oven down to 325 degrees and continue baking for 30 minutes or until chicken is cooked through.

Serve by spooning prunes and sauce over brown rice with chicken pieces alongside.

Serves 4 to 6.

Healthy Hummus Chicken Wrap Recipe

2 cups cooked chicken meat, shredded with a fork
2 tsp olive oil
1/2 cup hummus
2 ribs celery, chopped fine
2 green onions, chopped fine
dash cumin
dash red pepper flakes
salt and black pepper to taste
4 medium size whole grain or other healthy choice tortillas for wraps
4 cups dark mixed salad greens

In a large bowl, combine the chicken with the next 6 ingredients; taste and season as desired with salt and black pepper.

Lay the tortillas out on a work surface and evenly divide the chicken mixture between them, spreading out slightly in the middle of the tortilla. Then top each with the greens and fold the wrap up from the bottom, then roll the sides in to form the wrap.

Serves 4.

Chicken And Artichoke Salad Recipe

2 tsp lemon
1/2 tsp coarse brown or Dijon mustard
1/2 tsp finely chopped dill
1 1/2 Tbsp good olive oil
salt and pepper
3 cups dark green salad mixture, any combination you like
3/4 cup chopped artichoke hearts (jarred)
1 cup chopped cooked chicken
1 cucumber, diced
1 carrot, diced
1 green onion, chopped
1 Roma tomato, diced

Put the first 4 ingredients in a large salad bowl and whisk until frothy; taste and add salt and pepper as desired.

Add the remaining ingredients to the bowl and toss gently to combine.

Serve immediately.

Will serve 2 to 3.

Chicken And Broccoli Divan Biscuit Bake Recipe

1 canister (8 count) refrigerated crescent rolls
2 cups frozen chopped broccoli, thawed and drained
1-1/2 cups shredded cooked chicken
1/2 cup real mayonnaise
1/4 cup finely diced onion
2 tsp Dijon mustard
1 can (10 oz) cream of chicken soup
1 cup finely shredded Cheddar cheese

Preheat oven to 375 degrees. Get out a 9x13 glass baking dish.
Open crescent roll canister and roll out to fit into baking dish, pressing and stretching over the bottom and at least 1/2 inch up the side of the dish.
Bake in preheated oven at 375 degrees for 7 to 8 minutes or until light golden brown.
Remove baking dish from oven.
Arrange the broccoli evenly over the crust, then arrange the chicken evenly over the broccoli; set aside.
In a separate bowl, add the mayonnaise, onion, Dijon, and soup, stirring until smooth. Spread this mixture evenly over the chicken, then sprinkle the cheese evenly over all.
Bake in preheated oven at 375 degrees for 15 to 20 minutes.
Remove and let cool slightly before cutting into squares for serving.
Will make 8 to 10 potluck size servings.

Chicken Fajita Casserole Recipe

2 tsp cooking oil
1 medium size onion, cut into thin strips
1 green bell pepper, cut into thin strips
1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry
1 lb cooked chicken, shredded
2 garlic cloves, minced
1 tsp chili powder
1 1/2 cups good prepared salsa
4 small (6 inch size) corn tortillas, torn into 1 inch pieces
4 oz shredded Monterrey Jack cheese

Preheat oven to 350 degrees; coat a baking dish with cooking spray.

Pour oil into large skillet over medium-high heat, then add onion and bell pepper, and cook just until crisp/tender, then stir in the spinach and cook until hot; remove mixture from skillet to a bowl  with a slotted spoon and set aside.

Add the chicken, garlic, and chili powder to the hot skillet and stir, cooking, just until the chicken is heated through and the garlic is fragrant.

Spread 1/2 CUP of the salsa evenly into the baking dish.

Begin the layers:
half the torn tortilla pieces
half the chicken mixture
half the veggie mixture
half the remaining salsa
half the cheese

Repeat the layers EXCEPT do not add the remaining cheese

Cover the baking dish with aluminum foil and bake in preheated oven at 350 degrees for 30 minutes.

Uncover, sprinkle with remaining cheese, then continue baking UNCOVERED for 5 to 7 minutes or just until the cheese is melted.

Remove and let stand for 10 minutes before serving.

Will make 8 to 10 potluck size servings, but can be easily doubled or tripled.

Fruit Stuffed Poblanos Recipe

8 large fresh poblanos, prepared as directed below
olive oil
1 stick (4 oz) butter
1 medium sweet onion, finely diced
2 garlic cloves, minced
1/2 cup chopped prunes
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/2 cup sliced green olives
1 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp Ceylon cinnamon
2 cups shredded cooked chicken
salt to taste

Prepare poblanos by roasting them in a hot (400 degree oven) on a baking sheet drizzled with olive oil.

When poblanos flatten and char slightly, remove to a glass bowl, cover the bowl with plastic wrap, and let sit out until cooled. Peel the outer skin off using paper towels and pull the stems off, then carefully slice through just one layer and remove seeds, leaving the poblanos intact for stuffing.

(Note: You can prepare the stuffing while the poblanos cool.)

Prepare the stuffing in a large heavy skillet over medium heat; add butter and onions, cooking just until onions soften, stirring often, then add garlic and cook, stirring, for 30 seconds longer. Add the dried fruit and olives to the skillet, turn heat to low, and cook for 2 minutes, stirring often. Stir in the cumin, cloves, and cinnamon, then add the chicken and stir to combine. Taste and salt as needed. Loosely cover skillet, make sure heat is on very low, and let simmer gently for 5 minutes.

Stuff the poblanos with the fruit and olive filling you prepared, arranging them on a lightly oiled baking sheet. Bake the poblanos in a 400 degree oven just until they are hot all the way through, about 8 to 10 minutes.

Serve immediately while poblanos are still warm out of the oven. You may like to spoon salsa or sour cream over each one as you serve them. Will serve 4 to 8 depending on appetites.

Mixed Pepper Fajitas Recipes

1 large red onion
1 large carrot
1 sweet red bell pepper
1 sweet green bell pepper
1 sweet yellow bell pepper
high heat cooking oil
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained well
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp smoked paprika
cooked strips of meat or chicken, optional
tortillas for serving

Cut the onion, carrot, and all the peppers up into thin strips.

Get out a large heavy skillet and drizzle cooking oil in enough to lightly coat the bottom.

Put skillet over medium-high heat and add all the vegetables, quickly cooking and stirring until just softened a bit.

Stir in the garlic, beans, seasonings, and meat if you are adding, stirring and cooking for 1 minute, just until hot.

Remove skillet from heat.

Use tongs to fill tortillas for serving.

Will serve 4 to 6.

Easy Skillet Chilaquiles Recipe

12 small corn tortillas, torn into small strips
2 Tbsp cooking oil
1 to 2 cups homemade salsa (roja or verde)
1 cup shredded cooked chicken
1 cup grated Pepper Jack cheese
homemade salsa for topping

Put a large cast iron skillet over medium heat, add the cooking oil; when hot add the tortilla strips and cook, flipping often with tongs until they brown slightly and crisp up a bit.

Pour in the salsa (as much or as little as you like) and stir to coat the tortilla pieces well; turn heat down to low.

Top the tortilla strips with chicken and cover with shredded cheese. Loosely cover the skillet, allowing the chicken to warm and the cheese to melt. Remove from heat.

Top with a little more salsa if you wish and serve immediately.

Will make 4 to 6 servings.

You may substitute shredded beef or pork if you like, but using chicken helps keep this dish on the healthier side. Corn tortillas are a healthier choice than plain flour tortillas, but you may also use spinach or sun-dried tomato tortillas for another healthy choice. Add black beans for even more protein and dietary fiber.