Moo Goo Gai Pan

The Chinese title explains this dish: Moo goo means "button mushroom", gai means "chicken" and pan means "slices". I got this recipe from an online friend named Bootsie. It has become a favorite especially when the peas are on in the garden...which is now. YAY!

The key to this recipe is not overcooking so pay attention to the times.

4 boneless, skinless breast halves

2 T. water

2 T. rice wine vinegar

2 T. soy sauce

2 t. cornstarch

2 T. cooking oil

3 cloves garlic, minced

8 ounces small whole mushrooms or large mushrooms halved

3 cups Chinese cabbage or regular cabbage, cut into 1-inch pieces

1 6 oz package frozen pea pods, thawed or fresh

Cut the chicken into thin, bite-size pieces. (which is easier to do if partially frozen).

In a small bowl combine water, vinegar, soy sauce and cornstarch. Set aside.

Heat a wok or large skillet over high heat. Add cooking oil (add more oil as necessary during stir-frying.) Stir-fry garlic in hot oil over high heat for 3o seconds.

Add mushrooms and stir-fry for 2 minutes. Remove from wok.

Add cabbage and pea pods and stir-fry for 1 minute more. Remove from wok.

Add chicken to the wok and stir-fry for 2-3 minutes or till done. Push meat from center of wok and pour sauce in to the center. Cook and stir until the sauce is thickened and bubbly.

Stir in vegetables. Cook and stir for 2 minutes more. Serve with hot cooked rice.

Serves 4

Suzanne's "Died and Gone To Heaven" Greek Salad

2 Fresco seedless cucumbers sliced (remove peel if desired)

(or 3 cucumbers, halved, seeds removed and sliced)

3/4 cup crumbled, feta cheese

1 can whole olives

3 cups grape tomatoes

(or Roma tomatoes diced)

1/3 cup julienne sun-dried tomatoes

2/3 cup chopped red onion

Kraft Sun Dried Tomato Vinaigrette-to taste

Chopped Fresh Basil-to taste

Add all the ingredients to a salad bowl and gently toss. Cover bowl and chill in refrigerator until ready to serve.

Baja Fish Tacos

We preferred these on the flour tortillas but the corn tortillas made such a pretty picture!

Ingredients

1 lime, juiced

1 lb. fresh red snapper fillets, cut into 3X1 inch strips (I used mahi mahi)

1/4 cup flour

2 T yellow cornmeal

1 T chili powder

1 1/2 t. crushed dried oregano leaves

1 t. cumin powder

1/2 t. salt

Canola oil for frying

8 (7" size) corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven

2 cups green cabbage, shredded (I used coleslaw mix)

Quartered limes

Salsa

Sliced avocado

Preparation

Toss the fish pieces in the fresh lime juice and marinate for ten minutes. Meanwhile combine the flour, cornmeal, chili powder, oregano, cumin and salt in a large, shallow bowl.

Heat the canola oil to a depth of 1/2 inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden brown. Drain on paper towels and keep warm in oven until ready to serve.

Serve in tortillas topped with cabbage and drizzled with Chipotle Cream. Pass limes, salsa and avocado at the table.

***Chipotle Cream***

1/2 cup reduced fat sour cream

2 chipotle chilies in adobo, minced (I removed as many seeds as I could)

1/2 lime juiced

1 dash sugar

salt to taste

Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. May be made up to a day ahead. Refrigerate until ready to serve.

The Chipotle cream is what makes this recipe!

Mango Salsa

Juice from 1 lime

5-8 medium-large tomatoes, diced

1 juicy ripe mango, diced

1/3 cup red onion, chopped

12-16 cilantro leaves, chopped

1 jalapeno pepper, chopped

3/4 t. salt

Mix salsa ingredients together and serve.

Spiced Slow Cooker Pork

I've been looking for a lower sugar version of pork to use in our "Cafe Rio" style salad and this recipe is perfect! I know the photo isn't really appetizing. There's a reason that "food photographers" cheat and don't take photos of real food.

Ingredients

1 cup thick barbecue sauce

1 medium onion, thinly sliced

2 cans (4.5oz) diced green chilies

3 T. chili powder

1 t. ground cumin

1 t. dried oregano

1/4 t. ground cinnamon

1 boneless pork shoulder roast, 2 1/2 to 3 pounds, trimmed

1/2 cup chopped cilantro

Preparation

Combine sauce ingredients in a bowl. Place pork in crockpot; pour sauce mixture over the pork, lifting pork slightly so sauce will flow under the roast. Cover and cook on low for 8-10 hours, or until pork is very tender. Remove pork to a cutting board and chop or shred with forks. If sauce is very liquid, cook down on stove until desired thickness and flavor is reached. Pour sauce into a serving bowl or leave in slow cooker; stir in cilantro and the shredded pork. Serve with flour tortillas or split sandwich buns.

Serves 8

Recipe by Diana Rattray

Zucchini Fries

Olive oil cooking spray

1 t. Italian seasoning

1 1/2 T. all purpose flour

3/4 t. salt

3/4 cup dried bread crumbs (Italian seasoned crumbs are good too)

1/2 cup grated Parmesan cheese (optional)

2 medium zucchini, about 7-inch each, cut into 4 chunks, then each chunk halved

2 large egg whites whipped until frothy (almost soft peaks)

Preheat oven to 425F. Coat baking sheet with cooking spray in a small bowl, mix together Italian seasoning, flour, cheese and salt. Place bread crumbs in another small bowl.

Dredge a zucchini fry in flour mixture and then dip into egg whites, dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients. Liberally coat with cooking spray.

Roast turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving.

Notes: Use this technique with any summer squash or eggplant. It also works great with thick-cut onion rings or even green tomatoes. For extra crispy fries, increase the oven temperature to 500F and knock 2 minutes off the cooking time.

Grilled Cheese

Recipe and photo from Tyler Florence and the Food Network

Adapted by Suzanne

8 slices country-style bread, sliced 1/2 inch thick (I always choose a good quality whole grain)

4 slices cheddar cheese

12 slices bacon, cooked

1 green apple, thinly sliced

Heat griddle or large skillet over medium-low heat or use a panini press. I use my George Foreman grill.

Assemble 4 sandwiches with a generous slic eof cheese, 3 pieces of bacon, and apple slices.

Cook until cheese is slightly melted and bread is browned.

May add dijon mustard to the sandwich if you like.