MTSVCS Recipes » 2010 » September

September 2010

Fruit&Meat20 Sep 2010 03:53 am

This pineapple stir fry recipe has just the right amount of sweetness in the sauce cooked with tender Asian greens and fresh cilantro, it makes for a refreshing meal that can work as a lunch or dinner.


2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, thinly sliced
1 red onion, thinly sliced
1 cup chopped bok choy (or any other leafy green vegetable)
1 cup unsweetened canned pineapple chunks, juice reserved
½ cup sliced green onions
¼ cup minced fresh cilantro
2 cups cooked white or brown rice, for serving
3 tablespoons reserved juice from canned pineapple chunks
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon rice wine
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic

1. Prepare the sauce: Whisk all ingredients together in a medium bowl. Set aside.

2. Heat oil in a wok or large skillet over medium-high. Add chicken and cook until no longer pink, about 5 minutes. Remove from skillet and set aside.

3. Add onion to skillet and cook until crisp-tender, about 3 minutes, stirring occasionally. Add bok choy, pineapple, and green onions; cook until wilted and warmed through, 2 to 3 minutes. Add reserved chicken and sauce; bring to a boil and simmer until thickened, about 2 minutes. Stir in cilantro and serve warm over rice.

Source: Chicken Stir Fry Recipe.

General Recipes13 Sep 2010 04:40 am

This Italian-inspired recipe showcases robust, spicy sausage against mild, buttery white beans. Cooked with fresh basil, spinach, and oregano, this soup tastes like it comes straight from a neighborhood bistro.

1 pound Italian sausage, thinly sliced
1 onion, finely chopped
3 garlic cloves, thinly sliced
6 cups chicken broth
1 (15-ounce) can cannellini beans
2 cups baby spinach leaves
¼ cup sliced fresh basil leaves
1 teaspoon fresh oregano leaves
½ teaspoon salt
½ teaspoon black pepper
½ cup freshly grated Parmesan cheese


1. Heat sausage in a large pot over medium; cook until browned, about 7 minutes, stirring. Add onion and garlic; cook until softened, 5 minutes, stirring.

2. Add broth and bring to a boil over high heat; add beans, reduce to a simmer, and cover. Cook 20 minutes. Add spinach, basil, oregano, salt, and pepper; cover and simmer 10 minutes.

3. Serve warm with grated cheese in each bowl.

Source: Homemade Soup Recipes.

Meat05 Sep 2010 04:44 am

This southwestern chicken recipe is bound to be a hit with your family. It’s got Mexican flare with that special “secret” ingredient to give it a kick. Serve alongside grilled or sautéed vegetables and a grain pilaf.


1 pound chicken breasts, cut into 1-inch pieces
½ cup tequila
1 cup fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon chili powder
1 jalapeno pepper, seeded, minced
1 teaspoon salt
2 tablespoons unsalted butter
¼ cup chopped fresh cilantro, for garnish


1. Combine tequila, lime juice, oil, honey, chili powder, pepper, and salt in a large bowl. Add chicken, toss to coat, and refrigerate 2 to 4 hours, covered.

2. Melt butter in a large skillet over medium heat. When hot, add chicken pieces and cook until no longer pink, 10 to 15 minutes total. Add cilantro and stir to coat.