Tag Archives: Green onion

Tamra’s Italian Pasta Salad

2 Mar

Ingredients:

  • 16 oz. combination of tri-color rotini and elbow macaroni
  • 2 cucumber, chopped
  • 1 bunch green onions
  • 1 green, red, or yellow pepper
  • 1 envelope Good Seasons powdered Italian dressing
  • 3/4 bottle or more Wishbone Italian salad dressing

 Preparation:

Boil macaroni until tender and drain. Rinse with cold water. Add chopped cucumber (unpeeled), chopped green onions, diced tomatoes and chopped peppers. I like to take about a third of each pepper color to add to the mix for color and flavor.  Add powdered and liquid dressings and mix.  Chill before serving and, if salad is dry, add more bottled dressing accordingly.

From the kitchen of Tamra Blake

Chicken Fried Rice

6 Jan

Chicken fried rice-001

One of my favorite recipes.  We just kind of throw together what we have on hand but here is a good guideline:

Ingredients:

  • 4 cups cold cooked rice
  • 8 ounces chicken thighs or tenderloins, chopped
  • 2 eggs
  • 1 cup frozen green peas or mixed veggies
  • 1 medium onion, diced
  • 1 green onion, diced
  • 1 stalk celery, sliced diagonally
  • 1/3 cup low-sodium soy sauce
  • 2 T. oyster sauce
  • Pepper
  • sesame or olive oil for stir-frying, as needed

Preparation:

Heat small amount of oil in wok.  Beat the eggs lightly.  Scramble briefly in wok and remove.
Heat 2 T. oil and saute chicken, onion and celery for 4-5 minutes; remove.
Heat oil once more, add the rice (in two batches if needed) and soy and oyster sauces.  Allow rice to brown, flipping spatula-fulls every 1-2 minutes.  Add an additional small amount of soy sauce if needed (I use low-sodium to get the flavor without it becoming crazy salty).
Return egg and chicken mixture to wok and add remaining ingredients until heated thoroughly.
Photo by me, mylittlefoodspot

Egg Salad with Bacon

31 May

Egg and Cress Sandwich with Afternoon Tea

Ingredients:

  • 1/2 cup mayo
  • 6 large hard-boiled eggs, chopped
  • 1 celery rib, diced
  • 4 bacon slices, cooked and crumbled
  • 1 bunch chopped fresh scallions
  • 1 T minced sweet onion
  • 1/4 tsp. seasoned salt
  • 1/2 tsp. freshly ground pepper

 

Stir together all ingredients and serve on whole wheat bread with spinach leaves or romaine lettuce.

Recipe inspired by SouthernLiving.com

Grilled Jerk Chicken

23 Nov

For Jerk Marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4-5 Scotch Bonnet or Habanera chilies, stemmed and seeded (I personally would use fewer)
  • 1/4 cup fresh squeezed lime juice
  • 2 T soy sauce
  • 3 T olive oil
  • 1 1/2 T salt
  • 1 T packed brown sugar
  • 1 T fresh thyme leaves or 1 tsp dried thyme leaves
  • 2 tsp ground allspice
  • 2 tsp freshly ground black pepper
  • 3/4 tsp freshly grated nutmeg, packed
  • 1/2 tsp ground cinnamon

For the chicken:

  • 6 lb. chicken thighs and drumsticks, skin on

Make the marinade:  Blend all marinade ingredients until smooth.

Marinate and grill chicken: Divide the chicken pieces and the marinade between 2 large sealable plastic bags.  Seal the bags, pressing out excess air, then turn the bags over several times to distribure the marinade.  Put the bags of chicken in a shallow pan and marinate in the refrigerator, turning twice, for one day.

Let the chicken stand at room temperature for one hour before cooking.

Preheat gas grill on high.  Grill chicken on high for 15-20 minutes, until it’s well-browned on all sides.  Adjust heat to low and cook the chicken, covered with the lid, until cooked through, about 25 minutes more.

Chicken and Peanuts

14 Jul

cashew-chicken-plate2[1]

Marinating the chicken:

  • 10 to 12 ounces boneless, skinless chicken breasts, cut into 1″ cubes
  • pinch of salt
  • 1 Tablespoon cooking wine/sherry
  • 1 egg white
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil

In a medium bowl, toss the chicken with the above ingredients, adding them one at a time and mixing with the chicken. Cover and refrigerate 20 to 30 minutes. Use the marinating time to prepare the other ingredients.

The Sauce:

  • 2-3 Tablespoons sugar
  • 3 Tablespoons cooking wine/sherry

Mix these ingredients in a cup.

Prepare the Vegetables:

  • 1 Tablespoon minced garlic (2-3 cloves)
  • 1/2 medium onion, cut into thin wedges
  • 3 to 5 scallions, cut into 1″ lengths
  • 1 cup dry roasted peanuts

Cooking:

  • 2-3 Tablespoons oil
  • pinch of cayenne pepper
  • about 2 teaspoons tamari or soy sauce

Heat a wok over medium heat.  Add the oil, and when it’s hot add the pepper and the garlic.  Stir-fry for 20 seconds.

Add the chicken and stir-fry over high heat for a couple of minutes.

Add the onion, and stir-fry 30 seconds, tossing vigorously.

Add the scallions, and give the pan a few good tosses.

Add the sauce and stir for a minute

Add the peanuts and stir-fry for a minute or two.

Turn off the heat and season to taste with tamari/soy sauce. Serve with white or brown rice.

Chinese Garlic Chicken

11 Jul

garlic-chicken[1]

Ingredients:

  • 1 lb boneless, skinless chicken breasts or thighs
  • Marinade:
  • 1 T light soy sauce
  • 1 T dry sherry
  • Other:
  • 4 clove garlic, finely minced
  • 2 green onions, finely chopped on the diagonal
  • a few drops sesame oil
  • 2 T light soy sauce
  • 1 T dry sherry
  • 1/4 tsp chili paste
  • oil for stir-frying

Directions:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20-25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.