#111 :: Chicken Stiir Fry with Green Beans

Change of pace! We had a little bit of Asian flair this week. Plus, this gave me a chance to use up some of the veggies in the fridge that wouldn't keep while we're on vacation (we leave in 3 days -- excited!!). Even though the recipe only called for green beans, I threw in a carrot, a green pepper and a red pepper.

Ingredients

• 6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
• 3 tablespoons soy sauce
• 3/4 teaspoon Asian spice blend
• 1/4 cup vegetable oil
• 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
• 1 green bell pepper, sliced (*our addition)
• 1 red bell pepper, sliced (*our addition)
• 1 carrot, stem ends trimmed, cut into 3-inch lengths (*our addition)
  
• 1 tablespoon minced garlic
• 2 tablespoons hoisin sauce (*I don't have this, so I used teriyaki sauce instead)
  
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• Chopped green onions, for garnish

Directions

In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.

In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans (and veggies) and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the remaining 3 teaspoons of soy sauce, sesame oil, teriyaki sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.

Makes 4 servings

Recipe from Emeril Live on Food Network

Star Rating: 4.5 out of 5 stars

#19 :: Stuffed Pork Tenderloin

I was a little nervous about this one. I was counting on Jamie's help, and then he called to say he was working 2 hours late. I had to do it on my own! My first problem was that I thought we had a beef tenderloin. Turns out it was pork. Not sure if that made it any better or worse, but the recipe definitely called for beef. Also, about halfway through the recipe I realized that we didn't have any twine to tie the tenderloin with. I had a quick panic attack. Then I saw the toothpicks. They seemed to do the trick, so I was able to finish the meal all by myself after all.

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped shallots or yellow onion
• 1 cup chopped fresh mushrooms
• 1 (1 1/2-pound) beef tenderloin
• Salt and freshly ground black pepper
• Soy sauce, to taste

Directions

Preheat oven to 400 degrees F.

In a medium skillet, melt the butter and cook the shallots or onion over low heat until tender, about 5 minutes. Add the mushrooms and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool.

Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Set the beef aside.

To stuff the tenderloin, open the beef and sprinkle in the inside with salt and pepper and rub with soy sauce. Spoon the mushroom mixture down the center of the tenderloin. Bring the 2 sides of the tenderloin up and around the filling to meet. Using butcher string, tie the tenderloin together at 2-inch intervals. Place the tenderloin in a roasting pan.

Roast for 40 minutes for medium rare. Let stand for 10 minutes before slicing. Slice about 1 1/2 inches thick.

Makes 2-3 servings.

Recipe from Paula's Best Dishes on Food Network.

Star Rating: 4 out of 5 stars