Every week, I’ve been trying to do one good home-cooked meal to a) enjoy a real dinner, and b) to try new recipes that I generally make up. This week, I must say, was one of the more creative ones that turned out quite well.
I wanted to make dish as an appetizer where you could scoop it up the romaine lettuce hearts – an idea inspired by the PF Chang appetizer.
Ingredients:
- 1 bunch of Romaine Lettuce Heart
- 8 – 10 oz of chicken tenderloins, cut into small pieces
- ½ large red onion, chopped
- 5 garlic cloves, chopped
- 2/3 orange pepper, coarsely chopped
- 2/3 yellow pepper, coarsely chopped
- 3 green onions, finely chopped
- 16 oz of cooked red kidney beans, blended
- 6 oz of fat free sour cream
- 1 ½ tbsp of Curry powder
- 2 tbsp Soy Sauce
- 2 tbsp Teriyaki sauce
- 2 tbsp Olive Oil
- 3 tbsp Butter
- ½ tsp of Crushed red pepper
- 2 tsp of dried crushed Bay leaf
- 1 tsp of Marjoram
- 1 tsp of Ground cumin
- Salt to taste
- Pepper to taste
Note: I, unfortunately, do most of my seasoning without exactly measuring out the amounts, so these are estimates – I do it by taste and feel. In the future, I will attempt to be more diligent as to write more accurate recipes.
1) Mix sour cream, curry powder, soy sauce, teriyaki sauce, marjoram, crushed red pepper, bay leaf, ground cumin, 2 tsp of salt, and 1 tsp of pepper in a mixing bowl. Set aside
2) Over a medium-high heat, add olive oil to frying pan. Add chicken and cook until pieces brown. Set aside.
3) In 10” sautéing pan, add butter. Melt in medium high heat. Add garlic and onions. Stir frequently. Do not let onions or garlic burn and dry. Cook for 5-7 minutes over medium heat.
4) Add the chicken and stir. Add mixed seasonings into sautéing pan. Increase heat to high. Stir for 3 minutes. Add beans and cook over high heat, stirring frequently for 3 more minutes.
5) Reduce to medium heat. Add orange and yellow pepper and green onions and stir well for 3 minutes.
6) Salt and pepper to taste.
7) Remove from heat, and serve.
