Sriracha Chicken with Peanuts in Lettuce wraps

This was in the Rachael Ray magazine!   Looked good and it really WAS!!!!! 


2 tablespoons peanut or canola oil 
1 pound ground chicken 
2 leeks, white and light green parts, quartered lengthwise and chopped crosswise into 1/2-inch pieces (I used green onions!!)   
2  jalapeños, seeded and chopped 
2-inch piece ginger, peeled and grated 
4 large garlic cloves, sliced or chopped Pepper 
1/4 cup hoisin sauce 
2 tablespoons soy sauce 
1 tablespoon peanut butter 
1 tablespoon rice wine vinegar 
2 tablespoons or more Sriracha 
1 cup dry-roasted peanuts, preferably Planters, coarsely chopped 
2 heads Bibb lettuce, leaves separated   (I only used 1)  

In a large skillet, heat the oil, two turns of the pan, over high heat. 
Add the chicken and cook, breaking it up with a spoon and stirring often until lightly browned, about 5 minutes. 
Add the leeks, chilies, ginger and garlic; season with pepper. 
Stir-fry until the leeks are tender, about 3 minutes. 
Add the hoisin, soy sauce, peanut butter and vinegar. 
Stir until the sauce coats the chicken, 1-2 minutes. 
Add the Sriracha (add more if you want more heat) and mix in the peanuts. 
Serve immediately with lettuce leaves for wrapping.   

http://www.rachaelrayshow.com/recipes/22859_sriracha_chicken_with_peanuts_lettuce_wraps/#sthash.lxQuGOOn.dpuf

Peppered Beef Slices w/Green Onions

1  1/2 lb. flank steak ~ cut into 1/4' sliced

Marinate at least 2 hours in: 

1/3 c. red wine

1 Tbsp sugar

1 1/2 tsp pepper

(overnight is better)  

Mix 

3/4 c. chicken broth

2 Tbsp soy sauce

1 1/2 Tbsp cornstarch

Heat 1 1/2 tsp vegetable oil in skillet on high.   

Add half steak and half marinade

Saute until steak is brown.....about 1 minute

Transfer to plate.  Repeat with the rest.  Return all to skillet

Add 

24 green onions -  cut diagonally into 2" pieces

24 radishes - cut into thin slices

Saute 1 minute

Stir broth mixture and add to skillet. 

Salute until cooked and thickened  (About 4 minutes)  

Bon Appétit magazine

April 1997   (An oldie!!)  

Greek Chicken

July we were gone a lot but I did make this one night and we liked it:

Greek Chicken

1 c. plain greek yogurt
2 Tbsp olive oil
4 cloves garlic - minced
1/2 Tbsp oregano
1 medium lemon
1/2 tsp salt and also pepper
1/4 bunch parsley

Combine yogurt, olive oil, garlic, oregano, salt and pepper in bowl
Zest lemon skin into the mixture as well as juice from 1/2 of lemon
Mix
Roughly chop a big handful of parsley and stir into marinade

Marinate at least 30 minutes
Bake chicken in preheated 375 oven 45 - 60 minutes

Or do it on the grill!   YUMMMM