1/4 cup cilantro
2 T EVOO
Juice from 1 lime
1 clove garlic
1/4 cup water
1 ripe avocado
1 t. Sea salt
1/4 tsp cayenne
Mix I. Bullet and pour on salad
- 1 T. Soy sauce
- 3 T. Wine
- 1 T. Rice vinegar
- pinch sugar
- 1 t. Sesame oil
- 1 whole boneless skinless chicken breast (about 1.5 pounds)
- 1 1/2 T. Vegetable oil
- 1 cup dry-roasted peanuts
- 3 whole scallions, thinly sliced
- red pepper flakes
- 2 minced garlic cloves
- 1 T. Cornstarch
- Whisk together soy, wine, vinegar sugar and sesame oil.
- Dice chicken and add to marinade. Let sit in marinade, while you prepare other ingredients, having ready to add to pan. (Peanuts; scallions; red pepper flakes; garlic)
- Add oil to pan or wok.
- Lightly fry peanuts for about 1 minute. Remove from pan.
- Add garlic and red pepper flakes. Stir-fry for about 20 seconds. Don’t burn garlic.
- Take chicken out of marinade. Toss in cornstarch. Fry until cooked through.
- Return peanuts to pan and add sliced onions. Mix thoroughly and serve immediately with rice or pasta.
I also drizzle a bit of roasted sesame oil over before serving. Not much; just enough to give it a hint.
- 1 stick unsalted butter, softened
- 4 ounces cream cheese, room temp
- 5 cups conf. Sugar
- 1/4 t. Salt
- 1/4 c. Milk
- 1/2 t. Vanilla extract
- Beat together butter and cream cheese on med hi about 1 min.
- Reduce speed to medium; add conf. Sugar 1 cup at a time, beating well after each addition.
- Add salt, milk and vanilla and beat until fluffy (about 3 min)
Will keep up to a week, if kept air-tight in fridge. If refrigerated, Bring back to room temp, then beat on low until smooth.
Chase’s BBQ chicken sandwiches.
- 4 slices bacon
- 2 boneless, skinless chicken breasts, cut into 1 inch pieces
- salt and pepper
- 1 cup BBQ sauce, your choice
- 1 minced chipotle chile in adobo OR 1 tsp ch jalapeño OR cayenne to taste
- about 1/4 cup water
- 4 deli rolls, cut in half
- jack or cheddar cheese
- Fry bacon until crisp. Remove to paper towel
- Retain 1 T. Bacon grease
- Pat chicken dry, cut into 1-inch cubes. Season with salt and pepper. Cook until browned on one side. Flip chicken and finish cooking a couple of minutes.
- Add BBQ sauce, chipotle (or substitute) and water.
- Heat oven to 400
- Cover chicken, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened. Check taste of sauce to see if additional heat is needed. If so, add sprinkle of cayenne.
- Arrange rolls on baking sheet, cut side up. Divide chicken among bottom halves of rolls. Top with cheese.
- Baken open-faced sandwiches until golden brown, or cheese melts. Top with toasted top.