A meal for the Oscars

I enjoyed watching the Oscars while dining on one of my favorite meals: chicken casserole. It's simple, light, and delicious. This time, I prepared it in my crock pot and let the dish cook on low for almost six hours instead of baking it in the oven. And, I enjoyed my chicken casserole with a glass of Charles Shaw Nouveau. This wine is usually only available during the holidays at Trader Joe's. But to my surprise, I spotted several bottles yesterday while I was shopping at my local Trader Joe's in San Jose. Normally, I have a glass of Sauvignon Blanc, Chenin Blanc, or Riesling with this dish, but I had a taste for some red wine. You can find my chicken casserole recipe and other recipes for main dishes and desserts in my cookbook, "Everyday Comfort Foods with Family and Friends," ($8.95) available at IUniverse.com, Amazon.com, and Barnes&Noble.com. You may also purchase a copy from me directly by email: lorgrant@att.net.

Stir up this Stir-fry!

I love trying new recipes. I found this stir-fry recipe in the Sunday paper a few weeks ago and liked it immediately because it of the pineapples and broccoli. I followed the recipe but added a few extra seasonings. I'll definitely make this tasty, colorful dish again!


Pineapple Dragon Stir-Fry

2 cups MINUTE White Rice, uncooked
1 can (20 Oz.) pineapple chunks
1/2 cup water
1 Tbsp. low sodium soy sauce, divided
2 Tbsps. cornstarch, divided
3/4 to 1 tsp. crushed red pepper, optional
3/4 tsp. garlic powder
1 pound boneless, skinless chicken breast halves, cut into strips
2 Tbsps. vegetable oil
2 cups broccoli florets
3/4 cup red bell pepper chunks
1 small carrot, thinly sliced diagonally
1 tsp. minced fresh ginger

Prepare rice according to package directions.
Drain pineapple: reserve 1/4 cup juice.
Stir together, in small bowl, reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper (if desired), and garlic powder, set aside.
Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl. Heat oil in wok or non-stick large skillet over medium-high heat. Add chicken and stir-fry 4 to 5 minutes or until lightly browned. Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook, stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice. Serves 4 to 6.

Visit minuterice.com for more exciting recipes.

Note: I added a few teaspoons of chicken bouillon seasoning, 1/2 tsp. Chinese 5 Spice, and used a few teaspoons of fresh garlic (minced) with 1/4 tsp. of garlic powder. I served the dish over hot long-grain rice. This meal goes well with a glass of Sauvignon Blanc.