July 2010

July Summer Vegetables

Cashew Chicken and Broccoli

1 c. uncooked regular long-grain white rice
3 Tbsp. soy sauce
2 tsp. grated gingerroot
1 tsp. sugar
1 tsp. sesame oil, if desired
1 lb. boneless skinless chicken breasts,
   cut into bite-size pieces
¾ c. Progresso chicken broth (from 32-oz. carton)
1 ½ tsp. cornstarch
1 Tbsp. vegetable oil
3 c. fresh broccoli florets
2 green onions, sliced (2 Tbsp.)
1 c. salted roasted cashews

Cook the rice in water as directed on the package.  Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.  In small bowl, stir  ¼ c. of the broth and the cornstarch until cornstarch is dissolved; set aside.  In 12-inch skillet, heat vegetable oil over high heat.  Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade.  Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.   Stir broccoli and remaining ½ c. broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.  Stir reserved marinade into cornstarch mixture.   Stir into chicken mixture, cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

July

Cheesy Chicken ‘n Spinach Pinwheels

1 box (9 oz.) Green Giant frozen spinach 

1 Tbsp. olive oil 

¼ c. finely chopped onion 

1 garlic clove, finely chopped 

2 slices bacon, crisply cooked, crumbled 

 ½ c. finely chopped cooked chicken

¾ c. shredded Asiago cheese 

¼ c. mayonnaise or salad dressing 

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls 

1 egg, beaten

Heat oven to 375 degrees.  Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well.  In 10-nch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in the spinach, bacon, chicken, cheese and mayonnaise.  Unroll dough on work surface (if using crescent rolls, pinch seams to seal). Spread spinach mixture on rectangle to within ½ inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg.  Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.