Tuesday, June 30, 2009

Orange Iced Cappuccino

3/4 cup milk
1 packet Cappuccino
1/3 cup ice cubes
1/4 cup orange juice
1/8 teaspoon ground cinnamon (optional)
  1. Place milk, cappuccino, ice and orange juice in blender; cover. Blend until smooth.
  2. Pour into glass; sprinkle with cinnamon.

Monday, June 8, 2009

Avocado & Tomato Salad with Vinaigrette

1 small red bell pepper, finely chopped
1 small onion, finely chopped
1/2 cup finely chopped fresh cilantro or parsley leaves
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 small jalapeƱos, finely chopped
1 clove garlic, finely chopped
1 tablespoon Chicken Flavor Bouillon
4 medium tomatoes
2 medium ripe avocados
  1. Combine bell pepper, onion, cilantro, olive oil, lime juice, jalapeƱos, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.
  2. Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

Monday, June 1, 2009

Szechwan Spicy Tangerine Chicken

1 1/2 pounds boneless, skinless chicken breasts, cubed or sliced thin
1 teaspoon cornstarch
2/3 cup chopped onion
4 green onions, cut into 1-inch lengths
5 dried chili peppers, minced
2 teaspoons Szechwan peppercorns, roasted and ground*
2 teaspoons minced fresh ginger
2 tablespoons fresh tangerine juice or orange juice
2 tablespoons dark soy sauce
1 tablespoon hoisin sauce*
3/4 teaspoon sugar
3/4 teaspoon Szechwan chili paste with garlic*
2 cups vegetable oil
2 tablespoons tangerine peel or orange peel cut into strips
1 teaspoon vinegar
1 teaspoon sesame oil*
  1. Combine chicken and cornstarch. Set aside.
  2. Combine onions in small bowl.. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside.
  3. Heat oil in wok to 225*F (110*C). Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.
  4. Heat oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve with chinese noodles or rice

*Available in Asian Specialty Markets.