From Our Table

Sharing what I've had for dinner for the past 2 weeks may be TMI for some of you! But, I have made 5 new main dish recipes in the past 10 days and enjoyed each of them. I'm always looking for new ideas, so I thought I'd pass these along.

Here they are!

Roasted Tilapia with Orange Parsley Salsa

from Cooking Light

Recipe can be found here.

This had a really light and fresh taste. Quite good! The only alteration I made was to use a combo of regular oranges and little clementines, just because we had so many. It turned out pretty with the 2 shades of orange! And it was extremely easy.

Crawfish Pies

from Kitchen Bellecious

Get the recipe here.

I didn't get my own picture, so I'm borrowing hers! These were VERY good. Keith and I love crawfish, so this was a nice change from the regular beef or chicken. I found the crawfish meat in a frozen package in the seafood freezer section. I just thawed it out and added it right in- so easy! It wasn't spicy, so don't be afraid of this recipe. Next time I think I'll kick it up a notch! One note about the recipe: I ended up needing part of a second pie crust, so I had 4 individual pies. This went nicely with a greens salad with tomatoes and ranch dressing.

Steak with Burgundy Mushroom Sauce

from The Pioneer Woman

(photo by PW)

Get this yummy recipe here.

Wow, this was so delicious! It felt like a steakhouse dinner at home! I used 4 small flat-iron steaks for mine, and that package was less than $5, so this was inexpensive.

(photo by PW)

Plus, the aroma was wonderful. I love cooking with wine! I served it along with a simple salad.

Chicken and Strawberries over Mixed Greens

from Cooking Light, 2001

Get the recipe here.

I didn't get a picture of the real deal, sorry! I made it one night after my step aerobics class last week and didn't feel like getting the camera out. But, it was really yummy. Keith even requested it again this week! I declined the request as I don't like to repeat that close together! Imagine that...   :)

I think this will be a common dish at our house this summer when strawberries are really in season.

Sweet and Sour Chicken Stir Fry
Click here for printer-friendly version

by Food Network Magazine

(this is a great one to subscribe to! i love practically everything in every issue!)

This was excellent!!!

Ingredients:

Around 1 lb of chicken, cut into small pieces

Over a cup of sliced carrot (1 & 1/4 cup is about what I had)

1 sliced red pepper

1 sliced yellow pepper

4-5 green onions
1/2 cup pineapple chunks (drained, if canned)

1 egg white

1 tbsp dry sherry or Chinese rice wine

1 tbsp cornstarch + 2 teaspoons cornstarch

3/4 cup chicken broth

1/4 cup ketchup

2 teaspoons soy sauce

3 tbsp rice vinegar

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon sesame oil

Vegetable oil

2 cloves minced garlic

1-2 tablespoons minced ginger, or 1 teaspoon ground ginger

Step 1 - Marinade Chicken

Whisk egg white, 1 tbsp dry sherry and 1 tbsp cornstarch. Toss with chicken, cover and refrigerate 1 hour

Step 2 - Prep Veggies and Sweet and Sour Sauce

While the chicken is marinating, cut up your veggies and set near the stove.

Mix the sauce by combining chicken broth, 2 tsp cornstarch, ketchup, soy sauce, rice vinegar, sugar, salt and sesame oil. Whisk in a small bowl and set aside.

(Start your rice or noodles)

Step 3 - Stir Fry Chicken

Heat 1/4 inch vegetable oil in a wok or skillet over medium heat. Add the chicken (pieces only, not with marinade) and stir fry until cooked through. Remove as it starts to turn golden. Set on a plate with paper towels to drain. Discard the oil and wipe out the pan.

Step 4 - Stir Fry Veggies

Heat the pan over high heat 1-2 minutes. Add 2 tbsp vegetable oil, 2 cloves minced garlic, ginger, 2 sliced green onions, and a pinch each of salt an sugar. Stir fry about 30 seconds.

Add the carrots first and let them cook for about 4-5 minutes. Add the bell peppers and stir fry until crisp tender.

Step 5- Put It All Together

Add the chicken back to the pan and the sauce and stir until sauce is thick, about 3 minutes. Garnish with remainder of green onions and sesame seeds.

Serve over rice or noodles. Yum!

Let me know if you make any of these meals, too!