Mint Chicken

Fresh lemon juice and mint leaves are a must! Serve over a bed of white rice.

Ingredients

• 2 skinless, boneless chicken breast halves - cut into bite-size pieces

• 1 clove garlic, crushed

• ½ cup all-purpose flour

• ½ cup margarine

• ¼ cup fresh lemon juice

• ½ cup chopped fresh mint leaves

Directions

1. In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.

2. Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

Slow Cooker Pepper Steak

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice or noodles.

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips

• garlic powder to taste

• 3 tablespoons vegetable oil

• 1 cube beef bouillon

• 1/4 cup hot water

• 1 tablespoon cornstarch

• 1/2 cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 ounce) can stewed tomatoes, with liquid

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Easy Korean Beef Bowl

For a simple and flavorful meal, consider trying out this easy Korean beef bowl recipe. Serve the beef over steamed rice and top it with sliced green onions and sesame seeds for a touch of freshness and crunch. This dish is perfect for a quick weeknight dinner and is sure to be a hit with your family.

Ingredients

• 1 pound lean ground beef

• 5 cloves garlic, crushed

• 1 tablespoon freshly grated ginger

• 2 teaspoons toasted sesame oil

• ½ cup reduced-sodium soy sauce

• ⅓ cup light brown sugar

• ¼ teaspoon crushed red pepper

• 6 green onions, chopped, divided

• 4 cups hot cooked brown rice

• 1 tablespoon toasted sesame seeds

Directions

1. Heat a large skillet over medium-high heat.

2. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes.

3. Drain excess grease.

4. Stir in garlic, ginger, and sesame oil and cook until fragrant, about 2 minutes.

5. Stir in soy sauce, brown sugar, and red pepper.

6. Cook until beef absorbs some sauce, about 7 minutes.

7. Add 1/2 of chopped green onions.

8. Serve over hot cooked rice; garnish with sesame seeds and remaining green onions.

Restaurant Style Fried Rice

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Ingredients

• 2 cups enriched white rice

• 4 cups water

• ⅔ cup chopped baby carrots

• ½ cup frozen green peas

• 2 tablespoons vegetable oil

• 2 eggs

• soy sauce to taste

• 2 tablespoons sesame oil, to taste

Directions

• Step 1

  In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

• Step 2

  In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

• Step 3

  Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Kadai Chicken

This is one of the delicious and easiest chicken dishes I have ever made. You can increase or decrease the chili peppers according to your taste.

Ingredients

• 5 teaspoons vegetable oil

• 7 dried red chili peppers, finely chopped

• 5 tomatoes, finely chopped

• 4 boneless chicken breasts, cut into bite-size pieces

Directions

1. Heat oil in a large skillet over medium heat.

2. Add chili peppers; cook and stir until browned, about 1 minute.

3. Add tomatoes; cook and stir until softened and reduced, about 7 minutes.

4. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

Mulligatawny Soup

The name originates from the Tamil words millagai and thanni and can be translated as "pepper-water". Due to its popularity in England during the British Rule of India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. The recipe for mulligatawny varied greatly over the years, therefore there is no single original version. Later versions included British modifications that included meat but the local Indian recipe on which it was based did not. Early references to it in English go back to 1784.

Ingredients

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Directions

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.