Saturday, September 17, 2011

Teriyaki Stir Fry

    3-4 medium red potatoes, chopped
    4 chicken breasts, cut into bite size pieces
    1/2 Teriyaki Sauce
    1/2 C chopped green onions
    1 C chopped peanuts

Wash, dry and cut potatoes into bit-sized chunks. Place in microwave safe dish, cover and steam in microwave about 3-4 minutes or until slightly tender. Spray large skillet or wok lightly with cooking spray. Place chicken pieces in hot skillet and add potatoes once chicken is browned. Add in teriyaki sauce and stir to coat well. Chop peanuts in blender (pulsate a few times). Add onions and peanuts and stir well. Turn heat to low, cover with lid and let simmer a few minutes more. Stir to mix well before serving. Serve over rice if desired.

*also good with pork or tofu instead of chicken

Serving Size: Makes 8 1-Cup servings

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 159.8
  • Total Fat: 4.9 g
  • Cholesterol: 27.5 mg
  • Sodium: 729.0 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 15.8 g

Thursday, September 8, 2011

Chevy's Sweet Corn Tomalito

If you have a Chevy's Mexican Restaurant near you, then you will know what I am talking about. We used to have them here in Utah, but the last one finally closed a few years ago. They serve a scoop of Sweet Corn Tomalito on the side of every main dish.

In my opinion, if you like cornbread, you will like this. I hope you like it as much as we do. I've scoured the internet and here is the simplest recipe I could find.

Note: You can find Masa in the Mexican food aisle at your grocery store. You'll only need a little bit, so if they have small bags, I'd go for one of those.

Chevy's Sweet Corn Tomalito

5 Tbsp butter, softened
1/4 C Masa
1/3 C sugar
1 Can Corn, drained & divided (or 2 C thawed & drained)
1/2 Water
1/2 C Cornmeal
1 tsp baking powder
1/2 tsp salt
2 Tbsp + 1 tsp milk

  1. In mixing bowl cream together butter, masa and sugar until light and fluffy. 1-2 minutes. 
  2. In food processor or blender add 1/2 the corn and all of the water. Puree until smooth. 
  3. Add the corn puree and remaining corn kernels to the creamed mixture and mix well. 
  4. Add the corn meal, baking powder, salt and milk and mix well again.
  5. Pour mixture into lightly greased 8" square pan; cover tightly with foil. 
  6. Fill a saucepan or double broiler with water (I used the pot from my rice cooker and a round pan, because the fit was perfect). 
  7. Place pot of water over med-high heat on stove stop. 
  8. When water begins to boil, place foil-covered pan on top and steam approximately 50 minutes. It should have a moist texture, but not runny. Over baking will dry it out.

*Tip: One recipe contributor stated she bakes hers by placing the covered dish in a larger roasting pan filled with water. The water reaches about 3/4 inch up each side of pan. Although it takes longer to bake, she feels this produces a better result. For this method, bake @ 250 degrees F for 1 1/2 - 2 hours.