Chicken, Cashew and Red Pepper Stir Fry

This was SO GOOD! Colin and I both loved it and I swear it is as good as something you would get from Pei Wei!

3 3/4 teaspoons cornstarch, divided
2 tablespoons low-sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
3/4 teaspoon sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 lb. chicken breast tenders, cut lengthwise into thin strips (I just used regular chicken breasts and cut them into bite-sized pieces)
1/2 cup coarsely chopped unsalted cashews
2 tablespoons canola oil
2 cups julienne-cut red bell pepper (about 1 large pepper)
1 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions

Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk. Combine remaining 2 1/2 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan. Add oil to pan, swirling to coat. Add chicken mixture to pan; saute 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; saute 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.

Source: Cooking Light

Chocolate Ricotta Mousse

Super super easy and good! I served this with fresh strawberries and it was a nice, light, summery dessert.

1 (15 oz.) container ricotta
2 tablespoons confectioner's sugar
4 oz. semisweet chocolate, melted, plus more, shaved, for topping

In a food processor, blend the ricotta, sugar and melted chocolate until smooth. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving).

Source: Real Simple magazine

Greek Salad

I LOVE Greek salad and this is a really good, easy version of it.

Serves 8

6 tablespoons olive oil
Juice of 1 lemon
Salt and pepper
1 (15 oz.) can chickpeas, rinsed (Colin requested fewer chickpeas next time I make this)
2 heads romaine lettuce, chopped
2 pints grape or cherry tomatoes, halved
1 cup pitted kalamata olives (I omitted these)
1/3 cup thinly sliced scallions, white and light green parts only
2 tablespoons chopped fresh dill
6 oz. feta, crumbled

In a large bowl, whisk together the olive oil and lemon juice; season with salt and pepper. Add the chickpeas, lettuce, tomatoes, olives, scallions and dill, then toss. Top with feta.

Source: Everyday With Rachael Ray magazine

Oven "Fried" Chimichangas

2/3 cup salsa
1 teaspoon cumin
1/2 teaspoon oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
Additional cheese, salsa and green onions for serving

Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/4 of the chicken mixture in the center of each tortilla. Roll up from the bottom and place seam-side down (I ended up folding mine more like an envelope, instead of rolling). Brush with melted margarine. Bake at 400 for 25 minutes or until golden. Serve immediately.

Source: recipezaar.com

Corn and Avocado Salad

We ate this with tortilla chips as more of a dip and it was really good! Very summer-y and easy.

1 cup frozen corn, defrosted but cold
1 avocado, diced
1/4 red onion, minced
1 tablespoon minced cilantro
1/4 fresh jalapeno, minced (I've been on quite the spicy kick lately, so I definitely used more than 1/4)
Juice of 1 lime
Salt and pepper

Add all ingredients (except avocado) to a bowl. Mix well. Add avocados and gently fold in. Keep chilled until serving.

Spinach and Apple Salad with Dijon Mustard Vinaigrette

I wanted something besides a basic salad to go with our brunch and this was perfect.

2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon pepper
2 apples, cored and chopped or sliced lengthwise
8 cups torn fresh spinach
1/4 cup red onion, thinly sliced
Optional: walnuts, pecans, almonds, feta, bleu cheese (I added walnuts)

In a small bowl, whisk together water, vinegar, olive oil, honey, mustard and pepper. In a large bowl, add the apples and 2 tablespoons vinaigrette and toss to coat. Add remaining dressing, spinach and onion and toss to coat.

Source: Sparkpeople.com

Roasted Asparagus

I LOVE asparagus and this really couldn't be easier--I'll definitely be making this again.

Preheat oven to 350. Line a cookie sheet with foil. Cut ends off asparagus and place on the cookie sheet. Top with cherry tomatoes. Drizzle with olive oil and sprinkle with garlic salt and pepper. Bake for 10-15 minutes.