Friday, May 28, 2010

Chicken Tequila Fettuccine

This is what we had for dinner last night.  Every time I make this,
there are never any leftovers!  It's that awesome!

You really must try it. 

Here's the recipe:

1 (16 ounce) package fettuccine pasta
1/3 cup chopped fresh cilantro
2 tablespoons minced garlic
2-3 jalapeno peppers, minced
3 tablespoons butter
1/2 cup chicken or vegetable broth
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast
halves or seitan, sliced
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, sliced
1 1/2 c. heavy whipping cream

1.In a medium saucepan, saute the cilantro, garlic and jalapeno
pepper in 2 TBSP butter over medium heat for 4 to 5 minutes.
Add the broth, tequila ,and lime juice.
Bring the mixture to a boil and cook until reduced to
a paste-like consistency. Set aside.

2.Pour soy sauce over the chicken and set aside for 5 minutes.
In a medium sized skillet, brown chicken and remove from pan. 
To that same skillet, add the onion and the red, green
and yellow bell peppers with the remaining TBSP butter
and saute.

3.Meanwhile, cook fettuccine according to package directions.

4.When the peppers have wilted, add the chicken.
Toss and add the reserved tequila/lime paste and cream.
 Bring to a boil. Gently simmer until sauce is thick.
Toss with well drained fettuccine and garnish with cilantro.
5.  Sit back and enjoy the compliments!
Since you have the tequila out anyway,
why not make some margaritas?

Tuesday, May 18, 2010

Spicy Szechwan Shrimp

This dish has a nice spicy kick to it.  So, if you can't handle
the heat, I suggest you try something else!


2 TBSP dry sherry
1 TBSP dark sesame oil
1 TBSP hoisin sauce
1 TBSP dark soy sauce
1 TBSP honey
2 tsp. Asian chile sauce
2 cloves garlic, minced
2 TBSP fresh ginger, minced
3 TBSP green onion, minced
2 TBSP cilantro, chopped

1 lb. peeled and deveined shrimp, tails removed
2 TBSP grapeseed oil

1. In a medium bowl, prepare marinade by combining the sherry,
sesame oil, hoisin sauce, soy sauce, honey, chile sauce,
garlic, ginger, green onion, and cilantro.

2. Add shrimp to marinade; cover and refrigerate
anywhere from 30 min. up to 8 hours.

3. Preheat a wok to high. Add grapeseed oil to coat the wok.
Add shrimp to the wok, reserving marinade.
Stir-fry until shrimp are pink, 1-2 min.
Add marinade and toss to coat the shrimp.
Serve immediately over rice.

This is great with a sweet white wine,
 like a chardonnay
to contrast the spiciness!

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