satx210

6 bone-in chicken breast halves
7 medium onions, thinly sliced
1 clove garlic, chopped
1/4 cup vegetable oil
6 medium tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon chicken bouillon granules
16 tostada shells
1 cup sour cream
salt and pepper to taste

Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic,
and enough water to cover. Bring to a boil, and cook until no longer pink, about
25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
Heat oil in a large skillet over medium heat. Add the remaining onion slices,
and fry until transparent. Place tomatoes into a pan of boiling water (you could
use the leftover chicken water), and boil until they split open.
Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a
blender or large food processor. Process until smooth. Season with salt and
pepper. Pour this mixture into a large pan, and add the shredded chicken and
cooked onions. Heat through.

To serve, each person spreads some sour cream on their tostada shell, and tops
with a spoonful of the chicken.

This is a delicious, easy recipe.  It happens to be figure friendly.  It does contain peanuts so this is not suitable for anyone with peanut allergies.

Makes 4 servings, 1 cup each

Ingredients

Sichuan Sauce
3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons Chinkiang rice vinegar (see Note) or balsamic vinegar
1 teaspoon sugar
1 teaspoon reduced-sodium soy sauce
½ teaspoon sesame oil
¼ teaspoon cornstarch
¼ teaspoon crushed red pepper, plus more to taste

Chicken

1 pound skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes
1 teaspoon Shao Hsing rice wine (see Note) or dry sherry
1 teaspoon reduced-sodium soy sauce
1 ½ teaspoons cornstarch
½ teaspoon minced garlic
1 tablespoon canola oil
2 ½-inch-thick slices ginger, smashed
2 cups sugar snap peas (8 ounces)
¼ cup dry-roasted peanuts
1 scallion, minced

Instructions

Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. An acceptable substitute is dry sherry, sold with other fortified wines in your wine or liquor store. (We prefer it to the cooking sherry sold in many supermarkets, which can be surprisingly high in sodium.)
eating well Sichuan-Style Chicken with Peanuts Tips Cont.

Makes 9 cake squares

Active Time: 20 minutes

Total Time: 3 hours (includes cooling time)

ingredients

3/4 cup (1 1/2 sticks) butter, room temperature

2 1/2 cups powdered sugar, divided

2 large eggs, room temperature

1/4 cup milk

1 1/3 cups self-rising flour

2 to 3 large limes

1/4 cup sugar

preparation

Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.

Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside. Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool. Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.

This recipe is so good you will want to have 2nds and 3rds so be sure to make plenty!

Ingredients:

1-tablespoon vegetable oil

1 lb. of chicken breast fillets (approx. 3 fillets) or you can substitute with canned chicken

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1-cup masa harina

3 cups water

1-cup enchilada sauce

16 ounces Velveeta

1-teaspoon salt

1-teaspoon chili powder

1/2-teaspoon cumin

Garnish:

Shredded cheddar cheese

Crumbled corn tortilla chips

Picante sauce

Directions:

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and picante sauce.

Makes approx. 12 servings.

Serves 8

3. Place the yogurt in a bowl in the center of a large platter and drizzle the yogurt with a few drops of extra maple syrup and sprinkle with the pistachio nuts. Arrange the apples, pears and grapes on the platter and serve.

The less you fuss with scallops, the better they tend to taste. Serve these scallops on a bed of whole-wheat pasta or steamed brown rice and with a side of steamed vegetables and/or a green or fruit salad.

Makes 4 servings

My piccata is made with chicken breast and served over whole-wheat pasta, which replicates the rich lemon caper sauce without the extra butter found in classic Italian piccatas. If you want to make this a complete meal, just sprinkle with freshly grated Parmesan cheese (yum!) and serve sauteed zucchini on the side.

Serves 4

What you’ll need to make this delicious recipe:

6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Ingredients:6 oz semi sweet chocolate chips
6 oz bittersweet chocolate (can use dark chocolate), broke into large pieces
1 stick unsalted butter, softened and divided
1 1/2 cup flour
1/3 cup unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
Directions:1. Melt chocolates and 1/2 stick butter (in microwave). Cool briefly.
2. Sift flour, cocoa, baking powder and salt. Set aside.
3. Beat 1/2 stick butter, brown sugar and granulated sugar until the consistency of wet sand.
4. Add the eggs and vanilla and mix.
5. Mix in chocolate mixture, beating only until combined.
6. Stir in flour mixture, only until combined.
7. Chill for 1 hour.
8. Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
9. Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake.
10. Cool 2 minutes on pan before moving to cooling racks.

Additional Info: These cookies taste like the corner of the brownie pan, but in controlled portions!

Why is this the most dangerous cake recipe in the world?  Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).