Griff's Quick & Lean Chinese Chicken

At the beginning of August I started counting calories. Now don't worry, on two days of each week I cook and I don't count calories, so I'll still be publishing my "usual" kinds of recipes. But on Wednesday I put together an awesome Chinese style dish that was fast, easy, great tasting, lean and healthful. In fact, at six servings, I figured the calories came in at 345 per serving. What's more, the fat per serving is only 5 grams! Now if you want to make the preparation time even faster, buy the packaged, frozen pepper strips and diced onions. That way the only thing you'll dice is the tomatoes.

Ingredients:

1 lb. pre-grilled chicken breast strips
1 tbsp. canola oil
2 cups bell pepper strips (green, red, yellow or mixed)
1 cup chopped or diced onion
1 cup fresh, diced tomatoes
1 tbs. corn starch
1 (14 oz.) can chicken broth
1 (8 oz.) can water chestnuts, drained
1/2 cup soy sauce
1/4 cup water
2 tbsp. rice vinegar
1/2 tsp. coarsely ground black pepper
4 cloves mince garlic or 1/2 tsp. garlic salt
1/2 tsp. celery seed
1/4 tsp. white pepper
1/8 tsp. crushed red pepper
1.5 cups (dry) Uncle Ben’s® Converted® rice and ingredients called for in instructions on box.

Instructions:

Prepare the rice according to the instructions on box. In a large skillet, heat the oil. Add the meat and, the bell peppers and the onions and continue to stir often, until veggies are tender (but don’t overcook!). Add the chicken broth, the water chestnuts, the soy sauce and the rice vinegar and then all of the dry ingredients except for the corn starch. Bring to boil and then simmer for about 10 to 15 minutes, stirring often. Add the tomatoes. Then mix the cornstarch into the 1/4 cup of cold water and add to skillet. Continue to stir until gravy thickens a bit. Serve on the rice. Serves about 6.

If you are interested in authentic Chinese recipes, learn how to cook low fat & low carb Chinese food from a Chinese master chef with 40 years of cooking experience! For more details:
Click Here!

If you are considering a diet, check out the Mediterranean Diet: It's safe, easy, achievable, healthy with wonderful tasting recipes. Centuries of verification! This diet is also known as the Heart Diet or the Cancer Diet and is currently one of the most respected diets known today. For more details: Click Here!

Secrets of the Indian Restaurant Curry

Imagine... serving wonderful Indian restaurant type cuisine to your family and friends (for just a fraction of the cost of eating out) even if you can burn water or can't boil an egg!

This instantly downloadable ebook is not just another collection of recipes. Secrets of the Indian Restaurant Curry is a hands-on guide which actually shows, step-by-step, how Indian restaurant chefs create such wonderful meals.

This ebook will teach you everything about making curries exactly like the Indian curry you enjoy at the curry house. A curry recipe for every occasion. Create the most delicious, spicy, hot, mouth-watering and tasty foods from the comfort of your own kitchen.

Included are great recipes for vindaloo curry, chicken curry, madras curry, chicken tikka masala, balti, chicken korma, basmati rice, lamb tikka, bhuna, bhoona, basic curry sauce, special spice mixture, biriyani, jalfrezi, onion bhaji, passanda, tandoori and much, much more.

Learn the curry secret for making great Indian restaurant style food! Vegetarian dishes are also included. Indian restaurant cooking at home will become second nature to you. Turn your kitchen into the curry kitchen. For more details: Click Here!

Griff's American Grilled Peaches

Here is a wonderful dessert to do on the charcoal grill right after you take the steaks or burgers off. It might seem odd that black pepper would be used in a dessert recipe, but trust me, it won't taste like you would expect it to, and the pepper is an important layer of flavor. The taste will be rich and fruity with an aroma of the great outdoors. A scoop of vanilla ice cream served beside it makes the perfect dessert for your cookout.

Ingredients:

4 ripe peaches
6.5 oz. white wine
6 oz. maple syrup
Freshly ground black pepper (enough to sprinkle lightly on all peach halves)

Instructions:

Mix the wine and maple syrup in a shallow baking dish. Cut the peaches in half and remove pits. Lay the peach halves flat-side-down in the wine and syrup and soak for at least an hour. Place halves on grill round-side-down and sprinkle flat side pretty well with fresh ground black pepper. Allow the peaches to grill until you get some black grill marks on the skins. Flip over flat-side-down until grilled thoroughly. Serves 4 to 8.

Why Did I Eat All of Those Pickles?

“Why did I eat all of those pickles?” asks Jonathan Heusman. Then he answers his own question: “Because they were so good. As I grew up, Grandma's pickles never failed to bring a smile to my face and a treat to my tastebuds.So one day I decided I wanted to make my own.

"Once I was old enough, I made sure Grandma taught me everything about her famous pickling recipes and techniques. She gave me all of her pickling secrets and knowledge to create amazing pickles. Since then, I have developed even more great pickling techniques, utilizing the technology of today."

Jonathan put all of his techniques together in The Ultimate Guide to Pickling, a comprehensive resource that is instantly downloadable. It’s not just for pickles but for other vegetables too!

E. Peterson of Scottsdale, AZ, writes regarding Jonathan’s ebook: "I had always wanted to pickle, but had never had the step by step instructions that I needed... until now. The Ultimate Guide to Pickling not only led me step by step through pickling, but provided me with tons of great tips, recipes, and resources. My family will be pleasantly surprised come the holidays!"

This great guide to pickling is only $19!
For more details: Click Here!