Chicken and Basil Stir Fry

Ingredients:
1 1/2 lbs. boneless, skinless chicken breast, cut crosswise into 1/4 inch thick slices
1 T. cornstarch
coarse salt and pepper
6 t. vegetable oil
1 small onion, halved lengthwise and cut into 1/4 inch thick wedges
2 bell peppers, (red or green or mix) ribs and seeds removed, cut into 1/4 inch wide strips
6 garlic cloves, minced
1/4 c. water
2 T. rice wine vinegar
2 T. soy sauce
1 1/2 c. fresh basil

Directions:
Pat chicken pieces dry with paper towels. Toss chicken with cornstarch until completely coated; season generously with salt and pepper.
In a large skillet, heat 2 t. oil over medium high heat. Cook half of the chicken, turning once, until browned on both sides but not completely cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with another 2 t. oil and remaining chicken; transfer to a plate.
Wipe skillet clean with a paper towel. Add remaining 2 t. oil, along with onion and bell peppers; cook over medium high heat, tossing often, until vegetables begin to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Add the water, vinegar, soy sauce and chicken; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve over rice if desired.

Makes 4 servings. Total time 30 minutes.

Verdict:
Blake has been on an Asian kick lately so I figured that I would try to find some recipes to curb his cravings. I was somewhat surprised at how flavorful this was even though it didn't have that many ingredients. I am sure that you could leave out the basil and it would taste just as good.

Grilled Greek Chicken Kebabs With Mint Feta Sauce

Ingredients:
1 lb. boneless, skinless chicken breast cut into 1 inch pieces
1 zucchini, halved lengthwise and cut crosswise into 1 inch pieces
1/2 small red onion, quartered lengthwise, layers separated
2 T. olive oil
1 t. dried oregano
3 T. red-wine vinegar
1/2 c. feta, crumbled
1/4 c. plain yogurt
1 c. fresh mint leaves, packed

Directions:
In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano and 2 T. vinegar; season with 1/2 t. salt and 1/4 t. pepper. Marinate at room temperature 30 minutes
(or refrigerate up to overnight).
Heat grill to medium; lightly oil grates. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12-14 minutes.
For the sauce, blend feta, yogurt, mint and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce.

Makes 4 servings. Total time 1 hour with marinating.

Verdict:
I thought that these were just OK. The chicken was good but nothing to write home about. I did really like the onions though. I also think that this would taste better with a tzatziki sauce.

Turkey Sausage Sandwich

Ingredients:
1 T. plus 1 t. vegetable oil
2 medium onions, halved, sliced 1/4 inch thick lengthwise
3 red or orange bell peppers (ribs and seeds removed), sliced 1/4 inch thick
4 spicy or sweet Italian turkey sausages
4 hoagie rolls or 1 loaf french bread (cut into 4 pieces), split and toasted
grainy mustard (optional)

Directions:
In a large skillet, heat 1 T. oil over medium high. Add onions and peppers; cook, stirring occasionally, until beginning to brown, about 7 minutes. Season with salt and pepper and add 3/4 c. water; cover and simmer 3 minutes. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, 2 minutes.
Meanwhile, heat 1 t. oil in a small skillet over medium. Add sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Place sausages and vegetables on bread and top with mustard if desired.

Makes 4. Total time 20 minutes.

Verdict:
I couldn't find turkey sausages in the store so I bought bratwurst. I like bratwurst, Blake does not. The topping on this was good though. Not anything out of this universe but not nasty either.

Pappardelle With Carmalized Onions

For the onions:
3 T. butter
7 medium yellow onions, halved lengthwise and sliced 1/4 inch thick
1 t. coarse salt
1 T. sugar

For the pasta:
9 oz pappardelle or wide egg noodles
2 T. olive oil
2 garlic cloves, thinly sliced
1/4 c. lemon juice
1/2 c. parsley, chopped

For the onions:
In a large heavy pot, melt butter. Add onions and salt.
Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to med.
Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes. (Lower the heat if bottom of pot begins to burn.)
When done the onions should be a deep golden brown and have the consistency of jam.

For the pasta:
Cook pasta in boiling salt water according to package directions.
While pasta is cooking, heat oil in large skillet. Add onions and garlic and cook, stirring frequently until garlic is fragrant, 1 minute.
Remove 1 1/2 c. pasta water from pot and add to skillet. Drain pasta and add to skillet.
Cook, tossing, until liquid reduces to create a sauce that coats pasta, about 3 minutes.
Add lemon juice and toss. Serve pasta topped with parsley.

Makes 4 servings. Total time for onions 1 1/4 hr. Total time for pasta 20 minutes.

Verdict:
This was not bad. I don't think that it would fall under my favorite but it was still good for being so simple. I made some stuffed mushrooms to go with it. They were so good. So good.

Turkey Burger With Roasted Poblano and Onions

Ingredients:

1 poblano chile

4 t. vegetable oil

1 large onion, halved and thinly sliced lengthwise

coarse salt and pepper

1 1/4 lbs turkey, ground

4 slices sharp cheddar cheese

2 t. butter, room temperature

4 buns, split

Directions:

Over a gas flame or under the broiler, roast chile until charred, about 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let chile steam for 20 minutes.

Rub chile with a paper towel to remove skin. Remove seeds and stem.

Slice chile into strips and return to bowl.

Heat oil in a large skillet and cook onions, seasoning with salt and pepper, until soft and translucent about 10 minutes. Add onion to bowl with chile and stir to combine.

Form ground turkey into four 4-inch wide patties and season with salt and pepper. Heat a large skillet over med-high heat. Add 2 t. vegetable oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese and cook until cooked through, about 4 minutes more.

Meanwhile heat broiler. Butter inside of buns and place on a baking sheet buttered side up. Toast under a broiler. Place burgers on buns and top with onion and chile mixture.

Makes 4 servings. Total time 50 minutes.

Verdict:

I think these are yummy. The poblano gives the mixture a little kick, not a lot. I think these are a nice switch up from regular burgers.

Chicken and Brie Sandwich With Caramelized Onions

For the sandwich:
2 chicken breast, sliced in half or pounded thin
brie cheese
loaf of french bread
garlic salt
pepper
2 large onions, cut into quarters and sliced
2 T. butter
4 t. brown sugar

Directions:
Preheat grill.
Slice or pound chicken thin. Season with garlic salt and pepper. Grill chicken until cooked through. Place brie cheese on top of chicken allowing it to melt.

For the caramelized onions:
In a large skillet cook onions, covered, in butter over med heat until tender. Uncover and add brown sugar.
Cook and stir over med heat until onions are golden.
Serve sandwiches by topping bread with chicken and onions.

Makes 4 sandwiches. Total time 30 min.

Verdict:
In Vegas there is a restaurant called Mon Ami Gabi. It is so yummy. Once when I was eating there I had a sandwich with chicken, brie, and a mixture of caramelized onions and apples. It was so good that I figured that I could make it at home. Or something similar at least. We eat this sandwich some what regularly. It is fast and good. What more could you ask for?