Grilling season is upon us but that doesn’t mean we have to eat unhealthy foods. Sweet potatoes are associated with the holidays and cold weather, but there is no reason to forget about them when the weather turns. Try this recipe for Grilled Sweet Potatoes and introduce sweet potatoes into your Spring and Summer menus!
- 3 large Sweet Potatoes, sliced 1/4 inch thick length-wise
- 3 tablespoons of Olive Oil
- Kosher Salt to taste
- Brush Sweet Potato slices with olive oil
- Place Sweet Potatoes on heated grill and sprinkle with kosher salt
- Turn once and cook until fork tender
Ginger Chicken or Gai Pad Khing is a simple Thai dish packed with flavor. Ginger Chicken or Gai Pad Khing include ingredients which impart a flavor that will have you looking for more Thai recipes.
As with most stir-fried recipes, you can add or eliminate ingredients based on your personal taste. The flavoring agents, however (dark soy sauce, oyster sauce, and Golden Mountain sauce), are the key to this recipe's taste. Sometimes I add snow peas or red and green peppers. I also love cilantro and add it as a predominant flavor.
Make this recipe for Ginger Chicken or Gai Pad Khing with your favorite ingredients and you will add this to your favorite recipe box.
- 3 tablespoons of vegetable oil
- 2 tablespoons chopped garlic
- 1 cup chicken, cut into bite-sized pieces
- 1/2 cup fresh, white mushroom, sliced
- 1/2 cup dried shiitake mushroom
- 3/4 cup ginger, thin strips
- 1-2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Golden Mountain sauce
- 1/2 cup chicken stock
- a pinch of sugar
- 1/2 medium yellow onion, sliced
- 2-3 Thai chile peppers, sliced or 1/4 cup jalapeno peppers
- 1/4 cup green onion, cut into 1" pieces
- Fresh cilantro to taste or for garnish (optional)
- 2 cups of Thai jasmine rice cooked to package directions
- Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze to remove moisture.
- Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces.
- Add soup stock and increase heat. Stir-fry until it's cooked. Taste and alter flavors to taste. Be careful not to overcook. Add green onions, stir for just a few moments, remove from heat and serve over Thai jasmine rice.
- Serve immediately.
This gazpacho recipe offers a twist by adding shrimp. Some refer to it as Agua Chile, however, the shrimp in this recipe are cooked, not raw. The spice level can be altered to taste. Add a tablespoon of sour cream to cool it down if you've chosen to make it real spicy
- 1/2 tsp. black pepper
- 2-3 cloves minced garlic
- fresh cilantro to taste – save some as a garnish
- 1/2 tsp. cayenne pepper.
- 1 lime – 1/2 lime as ingredient in soup, 1/2 lime garnish
- 3 tblsp of ketchup
- 2 cups of Clamato Juice
- 1 large tomato, chopped
- 1 cucumber seeded and chopped
- 1/2 Vidalia Onion finely chopped
- 8 oz bottle of clam juice
- 1/2 lb. medium cooked shrimp
- Sour Cream (Optional)
- Mix black pepper, garlic and fresh cilantro, and cayenne pepper together.
- Add 1/2 squeezed lime, ketchup, Clamado Juice, chopped tomatos and cukes and onions, clam juice, a pinch of salt and cooked shrimp.
- Chill for at least an hour
- Garnish with sour cream and cilantro if desired