Sunday, September 21, 2014

Kung Pao Chicken Tacos

  • 10 Ounces Ground Chicken
  • 3 Cloves Garlic
  • 3 Tablespoons Peanuts
  • 1 Bunch Cilantro
  • 1 Red Bell Pepper
  • 1 Scallion
  • 1 Stalk Celery
  • 1 Tablespoon Sambal Oelek ( Rooster Sauce or Tabasco)
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Honey
  • 1 Tablespoon Sesame Oil
  • 2 Teaspoons Rice Vinegar
  • 8 6-Inch Corn Tortillas OR Lettuce for wraps
1) In a small bowl, combine the soy sauce, cornstarch, sesame oil, rice vinegar, honey and ½ cup of water. Stir in as much sambal oelek as you’d like, depending on how spicy you’d like the dish to be, tasting as you go.
2) Cut all produce, thinly slice garlic, roughly chop peanuts,remove cilantro leaves from stems, cut red pepper in slices,thinly slice celery and scallion.
3) Heat a large pan (nonstick, if you have one), on medium-high until hot. Add the peanuts and toast for 2 to 4 minutes or until fragrant and lightly brown. Set peanuts aside.
4) Season the chicken with salt and pepper. Heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, frequently breaking apart the meat with a spoon, 4 to 5 minutes, or until browned and cooked through.
5) Add a couple more teaspoons of oil to the cooked chicken and stir in the garlic, red bell pepper, celery and white parts of the scallionseason with salt and pepper. Cook 1 to 2 minutes, or until slightly softened. Stir in the stir-fry sauce and cook, stirring frequently, 1 to 2 minutes, or until heated through and slightly thickened. Remove from heat and loosely cover the pan to keep warm. 

Set aside as you warm the tortillas or plate the lettuce cups

Monday, September 15, 2014

Green Chickpea & Chicken Curry with Swiss Chard

Green Chickpea & Chicken Curry with Swiss Chard -Tarika's Kitchen
Author: The Crepes of Wrath
Prep time:  15 mins
Cook time:  1 hour
Total time:  1 hour 15 mins
Serves: 6
A rich coconut based curry made with chicken, chickpeas and Swiss chard.
  • 2 tablespoons olive oil
  • 6 chicken thighs, cut into bite-sized pieces
  • 2 shallots, thinly sliced
  • 3 tablespoons green curry paste
  • 2 tablespoons chili paste
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 1 14-ounce can coconut milk
  • 2 cups water
  • 1 14-ounce can chickpeas, rinsed and drained
  • 1 bunch Swiss chard, cleaned, trimmed and thinly sliced
  1. Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
  2. After simmering, add in the trimmed and sliced Swiss chard. When you're trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired. Serve alone or with some naan or pita bread.
- See more at:

Monday, September 8, 2014

Peanut Chicken

Peanut Chicken

1 Onion
4 cloves of Garlic
1/2 cup Peanut Oil
1/2 cup Soy Sauce
1/2 cup Smooth Peanut Butter
1/4 cup Lemon or Lime Juice
1/4 cup Brown Sugar
salt and pepper


1. Cut chicken in cubes 
2. Put all ingredients in blender and then pour marinade over chicken. 
3. Save some marinade for sauce. 
4. Marinade for a few hours 
5. Place cubes of marinated chicken on skewers and BBQ!!

I typically serve jasmine and rice broccoli with this dish. I also double it and freeze half of the marinade for the next time I want it for dinner.

A vegetarian option is to use tofu instead of chicken. Press the tofu, cut into cubes, pan fry, add sauce once cubes of tofu are browned on each side.

Tami's Kitchen

Monday, September 1, 2014

Ziti Bake

Ziti Bake   (from Stephanie's Kitchen)                                   


lb.  ground turkey (hamburger or Italian sausage)
Cups of your favorite pasta sauce
8 oz. package of sliced provolone
Cup shredded mozzarella
Cup sour cream
lb. cooked  ziti or penne pasta
Chopped medium onion
Cup grated parmesan cheese

*Preheat oven to 350º

1.    Boil ziti to al dente, drain, rinse with cold water, set aside.      
2.    In a large frying pan sauté onion and meat. When cooked, add pasta sauce and combine.
3.    In a 9x13 pan, place ½ the cooked pasta and layer, 6 slices of provolone, sour cream and ½ the meat sauce. Add remaining pasta, mozzarella and sauce. Sprinkle with Parmesan.
4.    Cook uncovered in preheated oven at 350º for 30-40 minutes.

Chopped Kale Greek Salad

Chopped Kale Greek Salad ( From Eleanor's Kitchen)

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings

Greek Salad Ingredients:
1 large bunch (about 10 ounces) kale leaves, finely chopped
1 pint cherry or grape tomatoes, halved
1 cucumber, seeded and diced
1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
1/2 red onion, thinly sliced
2/3 cup Kalamata olives, pitted
2/3 cup crumbled feta cheese
garlic parsley vinaigrette (see below)
Garlic Parsley Vinaigrette Ingredients:
1/2 cup olive oil
1/4 cup fresh parsley leaves, finely chopped
3 Tbsp. freshly-squeezed lemon juice
3 Tbsp. red wine vinegar
2 garlic cloves, pressed (or finely chopped)
1 tsp. dried oregano
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper

To Make The Greek Salad:

Toss all ingredients together with desired amount of dressing until evenly mixed.

To Make The Garlic Lemon Vinaigrette:
Whisk all ingredients together until blended. Season with additional salt and pepper if needed.

Monday, August 25, 2014


Because everything tastes better with Bacon and Butter. Here is the schedule for the next two months.

September 1  Easy back to school week night dinner -Stephanie T.
September 8   Chicken as the Main -Tami
September 15  Dinner in a pot  -Tarika
September 22  Chef's Choice -Becca
September 29   Crock Pot -Lisa

October 6   Fall Soup -Elle/Cerena
October 13  Chef's Choice-Elaine/Trisha
October 20 Fall Veggie Dish -Stefanie
October 27  Comfort Food-Erica
November 3 Pasta Dish-Jen