Cashew Chicken

I made this quick and easy recipe for my Mom on her birthday. (A healthy version of Chinese comfort food. She enjoyed it, hopefully, you will too.
(photo: faithostanhall.com )

Ingredients:
2 tsp peanut oil
2 medium garlic clove(s), minced
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1 1/2 cups fat-free, reduced-sodium chicken broth, divided
2 Tbsp low-sodium soy sauce, or more to taste
2 medium stalks celery, chopped
8 oz canned bamboo shoots, drained
8 oz canned water chestnuts, sliced, drained
1 1/2 Tbsp cornstarch
2 cups cooked white rice, kept hot
1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)

Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.

Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.

Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.

To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews.

Herbed Pesto Chicken with Linguini

Pesto doesn't always mean pine nuts and basil. Enjoy this basil-free herbed pesto chicken with a side of lemony linguini with broccoli or green beans. BTW, this one is really easy. (photo: faithostanhall.com)

Ingredients:
1/2 cup cilantro
1/2 cup parsley
1 Tbsp fresh lemon juice
1 tsp olive oil
1 Tbsp water
1 tsp Dijon mustard
1/2 tsp table salt
1/8 tsp black pepper
1 1/4 pounds uncooked boneless, skinless chicken breast, four 5-oz pieces


Preheat oven to 350ºF.

In a food processor, process all sauce ingredients until well-blended.

Coat each chicken breast generously with sauce and place on a baking pan lined with aluminum foil. Bake until chicken is no longer pink in center, 20 minutes.

Cheers! Brett

Cherry Scones

My brother-in-law Brock is a great cook who is famous for his scones. I thought I would give scones a try.
(photo: faithostanhall.com)


Ingredients:
cooking spray
2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1/4 cup sugar
1 large egg, beaten
1 cup buttermilk
1/4 cup butter, melted
2/3 cup dried cherries, thinly sliced

In a medium bowl, combine flour, baking powder, baking soda, salt and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk and melted butter. Stir wet ingredients into dry ingredients until just combined; fold in cherries.

Drop 12 equal two-inch mounds of batter on prepared cookie sheet about 1-inch apart. Bake until tops just start to turn golden, about 12 to 15 minutes.

Cheers! Brett