Sweet and Sour Chicken

Ingredients:

Chicken Bits

2 pounds skinned, de-boned chicken, cut into bite-sized pieces

1 cup all-purpose flour

A little fresh ground black pepper, ground ginger and garlic powder to season flour (not a lot)

1/2 cup milk

2 eggs

Vegetable oil

Vegetables

1 orange bell pepper, washed, seeded and cut into 1/2-inch square bits

1 red bell pepper, washed, seeded and cut into 1/2-inch square bits

1 large yellow onion, skinned, root end removed, cut into 1/2-inch bits

2 medium carrots, peeled and trimed, slice thinly on the diagonal

1 20-ounce can pineapple chunks in juice (no added sweeteners)

Sweet and Sour Sauce

1/2 cup reserved pineapple juice

1 cup water

1/4 cup granulated sugar

1/4 cup red wine vinegar

3 tablespoons lemon juice

4 - 6 drops red food coloring

2 rounded tablespoons corn starch mixed in enough cold water to make a slurry

Directions:

Chicken Bits

When cutting the chicken into bite-sized pieces, remove any fat, gristle or connective tissue. If the chicken is soft-frozen or almost thawed it is easier to cut.

In small frying pan, add 1/2-inch vegetable oil. Heat to deep-frying temperature.

In a bowl mix eggs and milk. Beat until well combined. Place flour and seasonings in a shallow bowl and mix.

Dunk pieces of chicken in the egg and milk mixture. Allow excess to drain.

Dredge the chicken pieces in the flour coating thoroughly. Here is your chance to practice with your chop sticks and keep the flour off from your fingers.

Drop pieces into the hot oil and fry until deep golden brown. Turn as necessary to cook evenly on all sides. When golden brown, remove to paper towel covered plate to drain. Repeat until all chicken pieces are cooked. Set aside until assembly.

Sweet and Sour Sauce

Place pineapple and water in sauce pan. Heat over low flame. Slowly add sugar while stirring.

When sugar has dissolved, slowly add the vinegar and the lemon juice while stirring.

Add corn starch slurry and stir while heating. Bring to a boil.

Stir constantly until thickened. Add food coloring (a couple drops at first and then adjust until you have the red color you like) and stir well to mix. Continue to heat and stir until almost a syrup. Remove from heat and set aside.

Note: You will be judging the thickness of the sauce while it is hot. It will thicken considerably when it is set aside and cools. Later, when added to the vegetables, the moisture from the vegetables will thin the sauce quite a bit.

Assembling Completed Dish

Add a little vegetable oil to a large frying pan or wok. Bring to frying temperature over medium heat. Add vegetables (but not the pineapple) and cook, stirring frequently, until onions begin to caramelize.

Add sweet and sour sauce and continue cooking and stirring until vegetable are bite tender and sauce has re-thickened and clings to the vegetables.

Add pineapple and chicken bits and fold into the vegetables and sauce. Simmer until heated through. Serve.

Peanut Butter Rice Krispies Treats

Ingredients:

6 cups Rice Krispies

1 bag (10.5-oz) miniature marshmallows

¼ cup (2 ounces) unsalted butter

2 cups creamy peanut butter

1 bag (12-oz) miniature peanut butter cups (about 40), quartered

1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)

Directions:

Butter a 9×13-inch pan and set aside.

Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.

In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.

Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Mushroom Risotto

Ingredients:

1 ounce dried porcini mushrooms

1 cup chicken stock (boiling)

2 tablespoons butter

1 onion (diced)

8 ounces mushrooms (sliced, I used a mix of cremini, shiitake and oyster)

2 cloves garlic (chopped)

1 teaspoon thyme (chopped)

1 cup arborio rice

1/2 cup white wine

1 cup chicken stock (or vegetable, warm)

1 tablespoon butter

1/2 cup parmigiano reggiano (grated)

salt & pepper to taste

1/4 teaspoon truffle oil (optional)

1 handful parsley (optional)

Directions:

Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.

Meanwhile, melt the butter in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.  Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.  By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain and reserve all of the liquid.

Chop the reconstituted mushrooms and add them to the sauce pan.

Add the rice and toast until it starts to turn translucent, about 1-3 minutes.

Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared.  Mix the stock that the mushrooms were soaked in with another cup of stock and add it to the sauce pan 1/2 cup at a time while stirring until it has disappeared.

Add the butter and parmigiano reggiano and stir until it has melted.

Season with salt and pepper and a touch of truffle oil.

Serve garnished with parsley.

Mushroom Croque-Monsieur

Ingredients:

Mornay sauce

1 1/2 tablespoons butter

1 1/2 tablespoons all purpose flour

1 1/2 cups whole milk

1 bay leaf

1/2 cup finely grated Parmesan cheese

Pinch of freshly grated nutmeg

Hot pepper sauce

Sandwiches

1 8-ounce package crimini (baby bella) or button mushrooms, trimmed

7 tablespoons butter, room temperature, divided

2 tablespoons minced shallot

12 1/3-inch-thick slices egg bread

6 thin ham slices

12 ounces Gruyère cheese; 9 ounces thinly sliced, 3 ounces grated

2 tablespoons grated Parmesan cheese

Fresh tarragon leaves (optional)

Directions:

Mornay sauce

Melt butter in heavy medium saucepan over medium heat. Add flour; stir until pale golden, about 2 minutes. Whisk in milk. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat to medium; stir until sauce coats back of spoon, about 5 minutes. Remove from heat. Add cheese and nutmeg. Season with hot sauce, salt, and pepper.

Sandwiches

Place mushrooms in processor. Using on/off turns, process until finely chopped. Melt 3 tablespoons butter in large skillet over medium-high heat. Add mushrooms and shallot; stir until mushrooms are browned and dry, about 8 minutes. Transfer to plate to cool.

Preheat broiler. Spread remaining butter over 1 side of bread slices. Place bread, buttered side up, on rimmed baking sheet. Broil until golden, watching closely and rotating sheet halfway through broiling, about 3 minutes. Cool bread. Preheat oven to 450°F. Turn 6 bread slices over; top with ham and sliced cheese. Top with remaining bread slices, broiled side up. Press to compress. Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border. Divide mushroom mixture atop sauce. Sprinkle with grated Gruyère and Parmesan.

Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes. Top with tarragon, if desired.

Peanut Butter Pretzel Tart with Caramel Drizzle

Ingredients:

2 cups broken salted pretzel sticks

1/2 cup brown sugar

3/8 teaspoon salt

1 stick (4 ounces) plus 3 tablespoons unsalted butter—6 tablespoons melted and cooled, 3 tablespoons softened and 2 tablespoons chilled

4 ounces cream cheese, softened

1/2 cup peanut butter

1 1/4 cups heavy cream, chilled

1 teaspoon pure vanilla extract

1/2 cup granulated sugar

Directions:

Preheat the oven to 350°. Using a food processor, finely grind the pretzels, 1/4 cup brown sugar and 1/8 teaspoon salt. Transfer to a bowl, then stir in the melted butter. Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.

Using an electric mixer, beat the cream cheese, peanut butter and softened butter at medium-high speed until fluffy, about 1 minute. Beat in the remaining 1/4 cup brown sugar. In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form, then fold into the peanut butter mixture. Evenly spread the peanut butter mixture in the tart shell. Cover with plastic wrap, then refrigerate until firm, at least 3 hours.

In a small, heavy skillet, bring the granulated sugar and 3 tablespoons water to a boil, stirring until the sugar has dissolved (wash down any sugar crystals from the sides with a wet pastry brush). Boil without stirring, but swirling the pan occasionally, until golden-brown, about 5 minutes. Let cool for 2 minutes, then whisk in the chilled butter, the remaining 1/4 cup heavy cream and 1/4 teaspoon salt. Transfer the caramel to a bowl and let cool completely. Rewarm gently before drizzling over the sliced tart; serve the remainder on the side.

Oatmeal Banana Bread

Ingredients:

3 very ripe bananas

3/4 cup packed brown sugar

1/4 cup canola or other vegetable oil

2 large eggs

1 tsp. vanilla

1 1/2 cups flour (I usually use half all-purpose, half whole wheat)

1/2 cup oats

1 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. salt

a handful of raisins

Directions:

Preheat the oven to 350°F.

In a large bowl, mash the bananas, sugar, oil, eggs and vanilla with a potato masher – don’t worry about getting all the lumps out. It will look sort of cottage-cheesy.

Add the flour, oats, cinnamon, baking soda and salt and stir until almost combined; add raisins and stir just until blended. Spread into an 8”x4” loaf pan that has been sprayed with non-stick spray and bake for 50 minutes, until golden and cracked on top and springy to the touch.

English Muffins

Ingredients:

1/2 cup powdered milk

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon butter (melted)

1 cup hot water

1 envelope dry active yeast

1/8 teaspoon sugar

1/3 cup warm water

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

corn meal

Directions:

Combine the powdered milk, sugar, salt, butter and water and stir until the sugar and salt have dissolved.

Combine the yeast, sugar and water in another bowl and let sit until frothy.

Combine the mixtures and mix in the flour.

Cover and let sit in a warm spot for 30 minutes.

Mix in the salt and baking soda.

Place the 3 inch metal rings on a pan heated to medium-low.

Sprinkle some cornmeal into each ring and then place 1/4 cup of the batter into each one.

Cover and cook until golden brown, about 5-6 minutes.

Sprinkle the tops with cornmeal, flip the rings using tongs and cook until golden brown on the other side, about 5-6 minutes.

Repeat until you have cooked them all.

Tips: You could use cookie cutters, tuna cans or mini spring form pans that are about 3 inches instead of getting dedicated English muffin rings.

Meatloaf Muffins

Ingredients:

8 ounces lean ground beef

8 ounces lean ground pork

8 ounces ground turkey breast

1 large egg, lightly beaten

1/4 cup quick-cooking oats

1/4 cup chopped fresh parsley

1/4 cup ketchup, divided

3 tablespoons low-fat milk

1 small onion, chopped (3/4 cup)

3/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 teaspoons worcestershire sauce

Directions:

Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.

Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.

Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.

Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.

Black Pepper Shrimp

Ingredients:

2 tablespoons vegetable oil

16 large shrimp, peeled and deveined, tail on

1 tablespoon minced fresh garlic

1 tablespoon minced fresh ginger

1/2 cup julienned green pepper

4 scallions, thinly sliced

Directions:

Prepare shrimp: Make a deep cut in the back of the shrimp 3/4 of the way through. When they cook, this will allow them to open up.

Set a seasoned wok over a large burner on high heat. Once wok is very hot add oil (pour it around the sides of the wok so it coats it evenly). Add shrimp and allow to sear undisturbed for a few seconds. Add pepper, minced garlic, minced ginger and stir well. Season with soy and stir quickly to cook shrimp through until they are pink. Remove shrimp from wok and set aside on platter.

Add a little more oil to the wok and saute vegetables for 2 minutes so they still have their bite but are just lightly seared. Add shrimp back to wok and toss everything together for just 1 minute. Serve in a large flat bowl.

Italian Macaroni and Cheese

Ingredients:

4 tablespoons flour

2 3/4 cups milk

1 cup (4 ounce) fontina cheese, grated

5 ounces Gorgonzola

3/4 cup (3 ounce) grated Parmesan

Salt and freshly ground black pepper

1/2 pound dry whole wheat penne pasta

1/3 cup fresh bread crumbs (or olive bread crumbled)

Directions: 

In a saucepan, heat the butter over medium heat. Add the flour and with a whisk, stir until bubbling, 2 minutes. Add the milk and whisk together. With a wooden spoon, stir until the mixture thickens. Add the fontina, Gorgonzola and Parmesan and stir until the cheese melts. Season with salt and pepper. Remove from the heat and set aside.

Preheat an oven to 375°F.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes. Drain and toss with the sauce. Transfer the pasta and sauce to a lightly oiled 2 -quart baking dish. Sprinkle with bread crumbs. Bake in the oven until the top is golden and the sauce is bubbling, 25 to 30 minutes.

Slow Cooker Pulled Pork

Ingredients:

1 (3 lb.) boneless pork shoulder, skin and excess fat removed

1 onion, chopped

1/2 cup low-sodium chicken broth or water

2 cups bottled or homemade barbecue sauce

2 tablespoons mustard

2 tablespoons honey

1 tablespoon soy sauce

Salt and pepper

Direction:

Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.

When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.

Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired,

Raspberry S'mores

Ingredients:

8 graham crackers

32 large marshmallows, cut in half

2 1.5-ounce chocolate bars (such as Hershey's)

1 cup fresh raspberries

Directions:

Adjust rack to middle position and heat broiler or toaster oven. Break the crackers in half to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of each square. Broil for 30 to 60 seconds or until the marshmallows are golden brown.

Break each chocolate bar into 12 pieces. Arrange the chocolate and raspberries on top of half the crackers. Invert the remaining marshmallow-topped crackers onto the raspberry-and-chocolate–topped crackers, pressing gently to make sandwiches. Stack them, if desired.

Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze

Ingredients:

Glaze

1/4 cup ketchup or chili sauce

2 tablespoons light or dark brown sugar

2 teaspoons cider or white vinegar

Meat Loaf

2 teaspoons vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 large eggs

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black paper

2 teaspoons Dijon mustard

2 teaspoons Worchestershire sauce

1/4 teaspoon hot red pepper sauce

1/2 up milk, buttermilk or low-fat plain yogurt

2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork)

2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs

1/3 cup minced parsley

6 ounces thin-sliced bacon

Directions:

Mix all ingredients in a small bowl; set aside.

Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

Curry Chicken & Chickpeas

Ingredients:

3 cups quick-cooking rice

2 roasted chicken breast halves, about 1 pound

1 (15-ounce) can chick peas, drained

1 cup reserved roasted vegetables (carrot, onion, potato)

1 cup yogurt

1 teaspoon curry powder

1 teaspoon ground cumin

1/4 cup chopped fresh cilantro leaves

Salt and ground black pepper

Directions:

Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.

Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice.

Cheesecake with Praline Sauce

Ingredients:

Crust

1 1/2 cups graham cracker crumbs

4 tablespoons granulated sugar

1/4 cup (1/2 stick) melted butter

Filling

three 8-ounce packages cream cheese, at room temperature

1 cup granulated sugar

5 eggs

1 tablespoon vanilla extract

Topping

1 1/2 cups sour cream

4 tablespoons granulated sugar

1 teaspoon vanilla extract

Praline Sauce:

2 tablespoons light brown sugar

2 tablespoons cornstarch

1 cup dark corn syrup

1/2 cup chopped pecans

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees. For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch spring form pan.

Make the filling:

In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, one at a time, and then beat in the vanilla. Pour the filling into the crust and bake for 1 hour. Remove the cake from the oven and cool for 10 minutes.

Meanwhile, make the topping:

In a bowl, mix the sour cream, sugar, and vanilla until well blended. Spread this mixture over the warm cake and return to the oven for 4 minutes.

Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.

At serving time, use a table knife to loosen the cake from the pan. Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom.

To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly.

Slow Cooker Short Ribs

Ingredients:

1 tbsp. canola oil
3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 (12-ounce) dark stout beer, such as Guinness
Kosher salt
Black pepper

Directions:

In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side. 

While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender. 

To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

Shrimp and Grits

Ingredients:

4 cups chicken broth

1 teaspoon salt

1 cup quick-cooking grits

2 tablespoons margarine

1 bunch green onions, chopped

1 green bell pepper, diced

2 cloves garlic, minced

1 pound peeled and deveined small shrimp

1 cup shredded Monterey Jack cheese

3/4 cup shredded sharp Cheddar cheese

1 (10 ounce) can diced tomatoes and green chilies

1/2 teaspoon black pepper

1/4 cup shredded sharp Cheddar cheese

Directions:

 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.

Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.

Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.

Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.

Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

Macho Nachos

Ingredients:

Homemade Tortilla Chips or 4 cups tortilla chips

1 15-ounce can black beans, rinsed and drained

1/2 cup bottled salsa

2 cups shredded Monterey Jack, cheddar, or Chihuahua cheese (8 ounces)

1/2 cup bottled roasted red sweet peppers, cut into thin strips

2 to 4 tablespoons fresh or canned sliced jalapeño chile peppers

Desired toppings, such as bottled salsa, guacamole, and/or dairy sour cream

Directions:

If using Homemade Tortilla Chips, prepare and bake the chips.

Increase oven temperature to 425 degrees F. Arrange tortilla chips in a single layer on an 11- or 12-inch ovenproof platter, overlapping them slightly.

In a small saucepan, combine black beans and 1/2 cup salsa. Cook and stir over medium heat just until heated through. Spoon bean mixture over chips. Sprinkle with cheese, roasted red pepper, and jalapeño pepper.

Bake for 3 to 5 minutes or until cheese is melted. Serve nachos with desired toppings. Makes 12 servings.

Homemade Tortilla Chips: Preheat oven to 350 degrees F. Stack six 7- to 8-inch corn or flour tortillas. Using scissors or a sharp knife, cut tortilla stack into wedges. Place wedges in a single layer on a large baking sheet. Bake for 10 to 12 minutes or until light golden brown.

Make-Ahead Tip: Prepare and bake the homemade chips as directed; cool. Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.

Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with fresh chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Chicken a la King

Ingredients

1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/2 cup all-purpose flour
2 tablespoons canola oil, divided
10 ounces white mushrooms, quartered
1 large green bell pepper, diced
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup dry sherry (see Note)
1 cup reduced-sodium chicken broth
1 cup low-fat milk
1 4-ounce jar sliced pimientos, rinsed
1/2 cup sliced scallions

Directions:

Toss chicken and flour in a medium bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.

Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.