Sesame Chicken

Ingredients:

marinade

1 TBS sesame oil
1 1/2 tsp soy sauce
1 1/2 tsp rice wine vinegar
1 tsp ginger
1 tsp cornstarch

1 lb boneless, skinless chicken tenders

1 tsp sesame seeds

sauce

1/4 cup water
1 bouillon cube
1 TBS sesame oil
1 TBS honey
1 tsp white rice vinegar
1/2 tsp red chili flakes
2 tsp cornstarch

1 tsp vegetable oil
1/2 tsp minced garlic
1 cup frozen peas

Directions...

1.   Prepare marinade.  Combine marinade ingredients in a small mixing bowl or large Ziploc bag.  (sesame oil, soy sauce, rice wine vinegar, ginger, cornstarch)  Mix well, add chicken tenders.  Refrigerate a minimum of 20 minutes.

2.  Toast sesame seeds.  To toast the sesame seeds, use a small DRY skillet.  Toast for approximately 1-2 minutes until seeds begin to brown.  Set aside to cool.

3.  Combine the sauce ingredients (water, bouillon, soy sauce, sesame oil, honey, rice vinegar, chili flakes, cornstarch) in a small bowl or measuring cup.

4.  In a HOT skillet, add oil and garlic and begin to stir-fry.  Moving the garlic quickly - add the chicken tenders and continue to cook until no longer pink.  Next top the chicken with the peas and cook for about a minute before adding the sauce blend.  Allow the ingredients to simmer and thicken.

5.  Serve with rice or noodles, top with toasted sesame seeds.

HINT: Next time we will use sugar snap peas instead of regular peas.  The additional or removal of the red chili flakes can be adjusted for personal preference.  Here, we like it hot!  Enjoy!!

Two Cheese Rolls

Ingredients:

• 2/3 cup warm water
• 1 TBS vegetable oil
• 1 egg
• 2 tsp sugar
• 1 tsp salt
• 1/2 cup whole wheat flour
• 2 1/2 cups AP bread flour
• 1/4 cup dry milk
• 1 cup shredded cheddar cheese
• 3 TBS grated Parmesan cheese
• 2 tsp sesame seeds
• 1 1/2 active dry yeast

Directions:

1. Combine all ingredients in the order listed, into the baking pan in the bread maker and run on the DOUGH cycle.
2. After the DOUGH cycle completes, remove from bread machine and place in prepared baking stones or pans and cover. Let rise for 1 hour.
3. In a preheated 375 degree F oven, bake for 20-30 minutes until bread is well browned and reaches an internal temperature of 200 degrees F.

This recipe is linked up at MomTrends Friday Food for the week of May 18th - go check out what everyone else is cooking too!!

Sesame Salmon

Ingredients:

• 2 TBS cider vinegar
• 2 TBS soy sauce
• 1 TBS honey
• 1 tsp vegetable oil
• 1 tsp spicy brown mustard
• 1/4 tsp ground ginger
• 1 salmon fillet (1 1/2 - 2 lbs)
• 2 TBS toasted sesame seeds
• 3 green onions, sliced

Directions:

1. Place salmon fillet in a large resealable bag.
2. Combine cider vinegar, soy sauce, vegetable oil, spicy brown mustard, honey, and ground ginger in a small bowl or measuring cup - then pour over salmon in resealable bag.
3. Reseal bag and refrigerate for one hour, turning once.
4. Preheat grill prior to cooking. Prepare preheated grill with nonstick cooking spray.
5. Drain excess marinade from salmon fillet, and place salmon fillet skin side down on to preheated prepared grill.
6. Grill - covered, over medium-high heat for 15-20 minutes or until the fillet flakes easily with a fork.
7. Sprinkle top of cooked salmon with toasted sesame seeds and sliced green onions.