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Thai Minced Chicken Salad
This is a rendition of a Thai dish called chicken larb. There is not one drop of oil or fat in this dish, and by far, it's one of the most flavorful, delicious ways to enjoy chicken -- no matter what the season.
Servings: 4
Ingredients
- 3 cloves garlic, peeled
- 1-inch piece fresh ginger, chopped (not peeled)
- 1/2 cup fresh lime juice (about 4 limes)
- 2 teaspoons kosher salt
- 3 cups water
- 4 boneless, skinless chicken breasts
- 1/8 teaspoon hot pepper flakes
- 1 tablespoon fish sauce
- 1 pinch sugar
- 1/2 small red onion, sliced thin
- 2 medium tomatoes, cut into thin wedges
- 8 large iceburg or romaine lettuce leaves
- 1/4 cup roasted, salted peanuts, chopped
Directions
In a medium saucepan, combine 2 cloves garlic, ginger, 1/4 cup lime juice, 1 teaspoon salt and water. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes. Add the chicken and cook until not quite done, 10 to 12 minutes. Remove the pan from the heat and allow the chicken to cool for 15 minutes in the broth. Remove the chicken from the broth and save the broth for another use.
For the dressing, mince the remaining clove of garlic and place in a large bowl. Add the remaining lime juice, remaining salt, red pepper flakes, fish sauce and sugar. Mix well. Cut the chicken into large chunks and place in the bowl of a food processor. Pulse until minced but not pulverized. Remove, add to the dressing with the onions and tomatoes, and toss. Adjust the seasoning with additional salt, if desired. Chill for 30 minutes (or serve at room temperature).
Place 2 lettuce leaves on each of 4 plates. Spoon the salad onto the leaves, sprinkle with the peanuts and serve.
Raspberry Cup Cakes
"Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree."
Ingredients
- 3/4 cup graham cracker crumbs
- 1/4 cup chopped pecans
- 3 tablespoons butter, melted
- 3/4 cup fresh raspberries, crushed
- 1/2 (8 ounce) package cream cheese
- 10 1/2 fluid ounces sweetened condensed milk
- 1 cup frozen whipped topping, thawed
Directions
Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Glazed Pork Tenderlions
The sweet and tangy marinade for the pork will caramelize beautifully as the meat cooks. Once the tenderloin is done, let it rest off the grill for a few minutes, then slice it and serve it with potatoes or rice.
Trim the tenderloins of excess fat. Combine the molasses, soy sauce, honey and Worcestershire sauce in a shallow dish with the tenderloins. Cover and refrigerate for several hours or overnight, turning several times.
Grill the pork on a medium-hot grill for about 20 minutes or until the internal temperature is 160 degrees F. (To prepare in the oven, bake at 350 degrees F for about 50 minutes.)
For gingerbread muffins: Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.
Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
Serve muffins warm with whipped cream, if desired, or at room temperature.
Makes 16 gingerbread muffins.
Bon Appétit
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