Chicken Rajas on Corn Cakes

Corn Cakes Ingredients:

1 corn muffin mix
1 TBS southwest seasoning
3/4 cup milk
1 egg
2 TBS melted butter

* Combine muffin mix, seasoning, milk, egg and melted butter in a mixing bowl. Allow to rest for 5 minutes.

* On a heated griddle, cook prepared batter like pancakes. Spoon about 1/4 cup of batter per cake on to griddle, turn when batter is set and begins to bubble without breaking. Cook cakes on both sides.

Rajas Ingredients:

1/2 rotisserie cooked chicken, shredded
1 med onion, sliced
2 poblano peppers, cleaned and sliced
1 TBS vegetable oil
1 TBS southwest seasoning
1/2 cup BBQ sauce

* Heat oil in large skillet over medium heat. Add onion and pepper slices and saute with southwest seasoning until vegetables are just tender. Add shredded chicken and BBQ sauce. Stir gently until thoroughly combined and heated thru.


Hints: Prep meat and vegetables first. Assemble all necessary tools and cook the corn cakes first. Keep warm in a tortilla warmer, or covered plastic container. Enjoy!

Kung Pao Chicken

Ingredients:

1 1/2 lbs chicken breast tenders

1/2 cup teriyaki sauce

2 TBS cornstarch

1 tsp red pepper flakes

1 tsp freshly grated ginger

1 TBS vegetable oil

1/2 cup water

1 cup roasted peanuts

5-6 green onions, diced

(rice noodles)

* In a large zipper bag, cover chicken breast tenders with teriyaki sauce. Add to the bag cornstarch, red pepper flakes, ginger to marinate prior to cooking. 30 minutes - 4 hours in the refrigerator.

* Prepare rice noodles according to package directions. Drain and set aside while cooking the chicken.

* Heat the vegetable oil in a deep skillet or wok over medium heat, empty chicken and marinade into hot skillet and cook 10-12 minutes or until the chicken is completely cooked.

* Add 1/2 cup water to the skillet or wok, stirring until the sauce begins to thicken.

* Add drained prepared rice noodles to skillet or wok, and remove from heat. Stir gently until well combined.

* Stir peanuts and green onions into the chicken and noodle mixture right before serving.

Hints: I use kitchen shears to cut the rice noodles before I soak them. Makes them a little more manageable for me. Don't like rice noodles? Or have rice noodles? Serve over regular rice or angel hair spaghetti noodles. If your family likes milder dishes, decrease the amount of red pepper added. Enjoy!

Thai Spiced Chicken Patties

Last week we made Thai Spiced Chicken Pitas for dinner. The chicken patties used in that recipe can easily be made ahead and frozen to be used as needed. With grilling season quickly approaching, this is a recipe I will be referring to so that I can stock our family's freezer.

Assemble ingredients for chicken patties:

1 cup bread crumbs

1/2 cup chopped fresh cilantro

1 lb ground chicken

1 TBS fresh ground ginger root

1 tsp minced garlic

1 1/2 tsp Thai seasoning (I used Spice Islands Thai Seasoning blend)

1/2 tsp salt

* Combine in a medium bowl, shape into patties and place between sheets of wax paper before freezing. Place patties in wax paper in a freezer safe container, or freezer bag. (I like the freezer bags.)

* Pull out frozen chicken patties to use as desired, and grill on low heat until fully cooked. (Internal temperature reaches 165 degrees F)

Beef Satay Fried Rice

Ingredients:

2 tsp vegetable oil, divided
1 lb beef stew meat, diced into smaller pieces
3/4 cup baby carrots, diced
1 medium red bell pepper
4 green onions
1/2 tsp Thai red curry paste
2 cups uncooked rice
3/4 cup peanut sauce
1/2 cup dry roasted peanuts
**salt & pepper to taste**
chow mein noodles for garnish
egg rolls (as the side)

* cook rice as directed, set aside to cool

* heat 1 tsp vegetable oil in a deep pot or wok, cook stew meat pieces until just cooked then remove meat from pan to a separate warming dish reserving liquid

* add additional 1 tsp vegetable oil to reserved liquid in pot (wok) and return to heat

* add Thai curry paste to pot (wok) and stir until well combined

* to the pot (wok) next add the diced carrots, red pepper, green onions and stir fry until tender crisp

* combine rice into the vegetable stirring until the rice is well covered with the sauce

* finally add peanut sauce, peanuts, and cooked stew meat to rice and vegetable mixture

* stir until well combined and food is thoroughly heated, add salt and pepper if desired

* serve topped with chow mein noodles and prepared egg rolls

Hints & Tips: We used up the leftover vegetables from other meals this week and bought frozen mini egg rolls to save time in the kitchen. 5 of 5 family members enjoyed this meal completely!!

Grilled Fish Tacos with Fresh Salsa

Ingredients:

2 limes, juiced - divided

3 plum tomatoes, diced

1/2 medium onion, diced

1/2 cup cilantro, chopped

1/2 cup mayo

2 TBS milk

1 tsp minced garlic

1/4 tsp salt

2 cups thinly sliced Romaine lettuce

1 avocado, peeled & diced

10 corn tortillas

1 - 1 1/4 lbs. tilapia fillets

*black pepper*

1st - Prepare white sauce for tacos by combining mayo, milk, garlic, and 2 TBS of lime juice with a whisk until smooth.

2nd - Prepare salsa by combining remainder of lime juice with diced onion, diced tomatoes, chopped cilantro and salt.

3rd - Place lettuce and avocado each in a separate dish for easy taco assembly.

4th - Warm corn tortillas on a grill or griddle and set aside in a warmer or plastic dish with a lid.

5th - Heat grill or griddle to cook fillets over medium heat. Season tilapia fillets with black pepper. Cook fillets 3-4 minutes on each side, until fillets flake easily with a fork.

6th - Assemble tacos in corn tortillas: layer lettuce, fish, salsa, avocado, and sauce into tortilla.

This recipe is linked up to Friday Food - Click on the Momtrends box for more of this weeks recipes!!