The other day at work, one of the maintenance workers came in wanting to borrow a full sheet pan. Of course I was happy to lend out a pan, but of course my curiosity got the best of me and I had to find out why he was in need of a huge sheet pan.
He said that he was taking off the next day to prep for his anniversary. He had purchased a beef tenderloin that was marinading in red wine and rosemary and he had no clue what he was doing. He was asking for wine recommendations and shared that he was serving parsnips and potatoes with his beef tenderloin — recommendations from his foodie boss. (Mmmm!)
As a woman, my heart melted for him. What a sweet plan for his wife and their anniversary. So well-planned. So thought out. Even if the meat was raw and disgusting, it’s the thought that matters. Why do I have the hunch that Mr. Prevention would never attempt such a feat? A successful anniversary is one that he actually REMEMBERS.
I’m anxious to hear how his meal turned out when I see him this week.
While his most recent culinary attempt was a challenge, mine was not.
If I’m being honest, none of my cooking magazines have wow-ed me lately. I rip out less recipes to try each month and even after thumbing through several magazines, I am left with nothing new and different to try.
But Cooking Light pulled through for me this month. This recipes caught my attention immediately and I must say, it’s one phenomenal recipe that I adapted very slightly. This meal was ready in 30 minutes or less and it really wow-ed me. Mr. Prevention, too.
It’s no beef tenderloin, but this recipe definitely delivered the wow-factor.
Kung Pao Tacos slightly adapted from Cooking Light
1 1/4 lb boneless, skinless chicken beasts cut into 1/2-inch pieces
3 Tbsp low-sodium soy sauce, divided
1/4 cup +1 1/2 tsp cornstarch, divided
2 Tbsp canola oil
2 stalks celery, diagonally cut
3 Tbsp dry-roasted peanuts, coarsely chopped
1 1/2 Tbsp honey
1 Tbsp dark sesame oil
2 tsp rice vinegar
1 tsp sambal oelek (chile paste)
8 (6-inch) corn tortillas
2-3 green onions, chopped
1 medium red bell pepper, thinly sliced
Place diced chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal and toss. Add 1/4 cup cornstarch to the ziplock and shale well to coat chicken pieces.
Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken; sauté for 6 minutes or until done, turning to brown. With 1-2 minutes left to cook, add celery and peanuts.
Meanwhile, combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave on high for 1- 1 1/2 minutes or until slightly thick. Add to skillet and toll with chicken to coat.
Divide chicken mixture evenly among tortillas (2 1/2 ounces per taco). Top each taco with green onions and bell pepper strips.
Yield: 4 servings (2 tacos each)
Nutrition Information (per serving): 492 calories; 18 g. fat; 69 mg. cholesterol; 645 mg. sodium; 46 g. carbohydrate; 4.3 g. fiber; 39.3 g. protein
Result: DELICIOUS! I think this has been my favorite new recipe in quite some time. It was simple, flavorful, and healthy. I’m a sucker for tacos, but this was something new for sure. Enjoy!
I ran 6 miles yesterday! I flipped on the Shawshank Redemption — one of my favorite movies and I just kept putting one foot in front of the other. I have hockey pracrice tonight and a game tomorrow!