Sweet & Sour Chicken Stir Fry for Two August 25, 2007

Ingredients
1-2 lbs chicken breasts cut in strips
2 green peppers
2 red peppers
1 can chunk pineapple
1 cup orange juice
2 TBSP soy sauce
1/2 cup brown sugar
1 TBSP cornstarch
1 small bag snow peas
1 tsp ground ginger
Rice or Chinese noodles

Directions
Saute chicken and peppers until tender. Add peas and simmer. In a separate pan, blend together soy sauce, orange juice, ginger and brown sugar. Heat until sauce comes to a boil. Add cornstarch mixed with a little water. Blend until thickened. Add sauce to chicken mixture. Serve over/with rice or Chinese noodles.

Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Servings: 2

Sauteed Scallops with Lemon Sauce August 25, 2007

Sea scallops are usually larger and have more flavor than smaller Bay scallops. Ingredients

2 lb. scallops
2 Tbs. olive oil
1 Tbs. cornstarch
1/4 C. dry white wine
Juice of 2 lemons
1 Tbs. lemon zest
1/2 tsp. dried dill
1/4 C. crisp cooked bacon, crumbled
1/4 C. fresh parsley, chopped

Directions

1. Sauté scallops in olive oil for 5 – 10 minutes.

2. Combine cornstarch, wine and lemon juice and zest and stir until cornstarch is nearly dissolved.

3. Add this mixture along with dill and bacon to scallops and stir until mixture thickens.

4. Serve immediately.

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Tarragon Lover’s Scallops
Scallops Wrapped In Bacon