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Recipes
Green Chile Chicken Casserole
By AliceV
This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pep
- 2 -3 tablespoons butter
- 1 large onion, chopped
- 2 -3 tablespoons fresh minced garlic (or to taste)
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 1 1/3 cups chicken broth
- 1 1/4 cups canned green chilies, drained (can use more!)
- 1 -2 teaspoon cumin
- 2 (10 ounce) cans cream of chicken soup, undiluted
- salt and pepper
- 24 corn tortillas (you might use a couple less than 24, or use as many as needed)
- 4 cups cooked chicken (or use cooked turkey)
- 2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)
Udon Noodle Salad with Broccolini and Spicy Tofu
By AliceV
Barbara Lauterbach, Cooking Light MAY 2011
- 8 ounces water-packed extra-firm tofu
- 5 tablespoons peanut oil, divided
- 2 tablespoons lower-sodium tamari or soy sauce
- 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong), divided
- Cooking spray
- 6 ounces uncooked dried udon noodles (thick Japanese wheat noodles)
- 6 cups water
- 1 1/2 teaspoons kosher salt
- 8 ounces Broccolini
- 3 tablespoons rice wine vinegar
- 1 tablespoon grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 cup thinly sliced radishes (about 3 medium)
- 2 tablespoons chopped dry-roasted cashews, toasted
Thai Salmon Burgers
By AliceV
Step outside the box... Instead of hamburgers try these Thai Salmon Burgers
- Sauce:
- 1 pound fresh, raw salmon (skinless or skin removed)
- 2 green onions, thinly sliced
- 2/3 cup panko bread crumbs
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 whole wheat buns, toasted
- 1/2 cup sweet chili sauce
- 1 teaspoon fish sauce
- 1/4 cup canned coconut milk (lite or regular)
- 3 tablespoons brown sugar
- 2 garlic cloves, pressed or finely minced
- 2 tablespoon creamy peanut butter
- 1 teaspoon-sized knob of ginger, grated
- 1 lime, juiced
- 2 tablespoon soy sauce
- 1 tablespoon peanut oil
- Slaw:
- 2 cups chopped napa cabbage
- 3/4 cup shredded carrots
- 1/2 cup chopped peanuts
Chinese Breakfast Bowl
By AliceV
This recipe is adapted from what Maxine Siu serves at Plow in San Francisco
- Pork
- 3 pounds boneless pork butt, cut into 1-inch cubes
- 1/2 cup low-sodium soy sauce + more, if desired
- 1 1/2 tablespoons sesame oil
- 3/4 cup sugar
- 2 tablespoons olive oil
- 3 tablespoons minced garlic
- 3 tablespoons grated ginger
- 1/4 cup + 2 teaspoons Sambal Oelek chile sauce + more, if desired (see Note)
- Bok choy
- 2 tablespoons olive oil
- 1/2 pound baby bok choy, stems removed
- Kosher salt, to taste
- Assembly
- 3 to 4 cups cooked white rice
- 8 eggs, cooked sunny side up
- Cilantro sprigs, for garnish
Honey Cashew Chicken with Rice
By AliceV
Kate Parham, Cooking Light JUNE 2012
- 1 cup instant rice
- 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 tablespoon dark sesame oil
- 2 cups broccoli florets
- 1 cup frozen shelled edamame (green soybeans)
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, sliced
- 1/2 cup dry-roasted cashews, unsalted
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
Sesame Tuna with Edamame and Soba
By AliceV
Mary Drennen, Cooking Light APRIL 2012
- 4 ounces soba (Japanese buckwheat noodles)
- 1 cup frozen shelled edamame (green soybeans)
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons sweet chili sauce
- 1 tablespoon dark sesame oil
- 1/4 cup chopped fresh cilantro
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 4 (6-ounce) U.S. yellowfin or albacore tuna steaks
- Cooking spray
- 1/2 teaspoon kosher salt
- 2 teaspoons canola oil
- Napa Cabbage Slaw
Beer-Can Chicken with White BBQ Sauce
By AliceV
The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be...
- WHITE BBQ SAUCE:
- 1 whole chicken (approximately 4 to 5-pounds)
- 4 tablespoons sweet paprika, or mild smoked paprika
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon brown sugar
- 1 tablespoon granulated white sugar
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon chile de arbol or red-pepper flakes, or to taste
- 1 can beer, ideally yellow in hue, with the top half consumed or poured off
- 1 1/2 cups mayonnaise
- 1/3 cup plus 2 tablespoons apple-cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons prepared horseradish
- 1 teaspoon mustard powder
- Kosher salt and freshly ground black pepper, to taste
- Cayenne pepper, to taste
Green Pea and Cashew Salad
By AliceV
Don't forget this great standard recipe
- 1 cup full-fat sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons dry ranch dressing mix
- 10 ounces fresh peas or frozen, thawed and drained
- 1/2 pound bacon, fried crisp, drained well and crumbled
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 3/4 cup sliced water chestnuts
- 1 cup cashew halves (or broken pieces)
MORE
By AliceV
Brown meat and onions, spoon off drippings
- 1 lb. ground beef
- 1 c. chopped onion
- 1 pkg. (8 oz.) egg noodles, cooked
- 1 pkg. (10 oz.) frozen peas, thawed
- 1 can (12 oz.) corn, drained
- 1 can (8 oz.) mushroom pieces, drained (fresh ones optional)
- 1 can water chestnuts, diced & drained (optional)
- 1 can condensed cream of mushroom soup
- 1 1/4 c. milk
- 1 tbsp. chili powder (or to taste)
- 1 tbsp. Worcestershire sauce
- 2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1 lb. (4 c.) sharp Cheddar cheese, shredded
Hot Chicken and Chips Retro
By AliceV
Barbara Lauterbach, Cooking Light NOVEMBER 2004
- 4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)- or use a deli chicken
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 (8-ounce) can sliced water chestnuts, drained and chopped
- 1/2 cup low-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 3/4 cup (3 ounces) shredded Swiss cheese
- 3/4 cup crushed baked potato chips (about 2 ounces)