Each day at 3 p.m., check here for a new recipe that’s quick and nutritious and features ingredients that you can pick up on your way home. If you have an easy recipe your family enjoys, send it my way! For more great Quick Take recipes, click here.
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Spicy broccoli-beef stir-fry
1/2 cup orange juice
1 tablespoon cornstarch
2 tablespoons soy sauce
2 teaspoons sugar
3/4 teaspoon five-spice powder
1/8 to 1/4 teaspoon crushed red pepper
3/4 pound boneless beef sirloin steak, cut into thin bite-size strips
1 medium onion, cut into 16 wedges
1 clove garlic, minced
3 cups fresh broccoli florets, about 3 cups
1 small red bell pepper, cut into thin bite-size stripsCook vermicelli as directed on package. Drain; cover to keep warm. Meanwhile, in small bowl, mix orange juice, cornstarch, soy sauce, sugar, five-spice powder and red pepper until well blended; set aside.
Heat 10-inch nonstick skillet or wok over medium-high heat. Add beef, onion and garlic; cook and stir 3 to 5 minutes or until beef is desired doneness and onion is crisp-tender.
Add broccoli and bell pepper; cover and cook 2 to 4 minutes, stirring occasionally, until vegetables are crisp-tender. Add cornstarch mixture; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over vermicelli. Makes 4 servings.
Each serving: 370 calories, 4 g. fat, 45 mg. cholesterol, 740 mg. sodium, 61 g. carbohydrate, 7 g. dietary fiber, 10 g. sugars, 28 g. protein.
From Pillsbury Good For You
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Hi Sharon,
I have made a version of your Mango-Basil Relish a couple of months ago. The difference was I heated the mango in a skillet with some low sodium chicken broth, and all the other ingredients you have listed. When the mango relish was heated and softened, I put it on top of some sauted pork loin medallions. This process brought out the sweetness in the mango, as it was not totally ripe. I hope your readers try this version, it was a major hit with my guests.
Helene “Jersey” Taylor, Nicholasville
Sharon, I love cream cheese on pizza and your recipe is the first I have ever seen that includes cream cheese. People give me funny looks when I put little dabs of it on my homemade pizza but it sure is yummy! My husband and I first had it at a little pizza shop in Lincoln, Nebraska fifteen years ago and I have never seen another pizza place offer it as a topping.
How do I get the recipe for the fried chicken that the 6 tail gating guys had in the paper last week. It was the one where they used the habanero sauce to marinate the chicken. I mistakenly threw the paper away. thanks
Here’s the recipe.
Brew Crew Six habanero fried chicken
6 boneless chicken breasts
Marinade:
1 bottle (4 ounces) El Yucateco red habanero sauce
Water
Dry rub:
1 cup flour
5 teaspoons cayenne pepper
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon salt
1 teaspoon garlic powder
Egg wash:
3 eggs
1 cup milk
The night before the game, place chicken breasts in a large zip-top bag and pour the entire bottle of habanero sauce over the chicken. Fill the bag with water until the chicken breasts are submerged. Don’t use more water than necessary. Close the bag, leaving a large air pocket, and shake completely until water and sauce have mixed. Open the bag and release most of the air out of it. Zip the bag closed again, and keep in the refrigerator overnight, making sure the chicken breasts are submerged.
Make the dry rub the night before. Mix all dry-rub ingredients in a large zip-top bag. Shake thoroughly, making sure ingredients are mixed together well.
On game day, preheat vegetable oil to 350 degrees in a turkey fryer. Prepare the egg wash by mixing both ingredients. Remove 1 chicken breast at a time, and rub through the wash thoroughly. Then place the chicken breast in the dry-rub bag, and shake it until breast is covered in dry-rub mixture.
At this point, you can place the chicken breasts in the oil or run the breasts back through the egg wash, shake them one more time in the dry-rub bag, then place them in the oil. Brew Crew Six recommends the latter.
Cook the chicken in the oil until it is golden brown. This usually takes about 10 minutes, but times will vary with locations and equipment. Make sure the internal temperature of your chicken is at least 165 degrees.
You can eat the breast by itself or in a sandwich of Sesame seed buns with mayo, lettuce and tomatoes.
Oh, goodness! These sound wonderful! I love chicken any way it’s cooked and I am sure I can do this in my new fryer! New fryer, new recipe, what more could I want?
Thanks! I’ll be checking back, too!
I am trying to find where “several recipes from the cookbook are on my blog at Kentucky.com” for Tammy Barker’s butterscotch pie recipe. Frankly I can’t even remember how many sites I have been to looking for it….
Sunday Feb.3 Valentine’s Day meal for 2. The ingredient for the salmon, white miso, what is it and where do I find it?
Thanks and many blessings.
Miso is a fermented soybean paste and is available at Good Foods Market on Southland Drive, Wild Oats at Lexington Green, and Fresh Market on Tates Creek Pike.
my wife and i are looking for a pimento cheese recipe similar to the mouse trap on tatescreek road any suggestions??
I foundi it!! with help from a wonderful lady in charelston PIMENTO CHEESE similar to MOUSE TRAPP 1 pound block of american cheese, 1 pound block of swisscheese (get from your grocers deli) shredded, 1 small jar pimentoes, half teaspoon sugar , enough mayonaise to make wet (half a cup to one cup) 1 to 2 tablespoons season mix. season mix: 2 Tbl +2 tsp salt, 1Tbl+1/2 tsp garlic powder (not salt) 1Tbl+half tsp onion powder(not salt) 1Tbl black pepper, 1 Tbl white pepper. put all ingredients in large bowl mix well with hands
you may need to add more pimento she just threw everything in a big bowl and the measurements are approx. feel free to adjust this recipe
Does anyone have a recipe for the marinated red peppers at the Liquor Barn in Lexington? I think they are tabasco peppers. Thanks!