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  Korean Spicy Chicken Tenders with Sweet Apple

  
  
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  Korean Spicy Chicken Tenders with Sweet Apple
  

  

  Course

  rice

  Cuisine

  Korean

  Prep Time

  20 minutes

  Cook Time

  10 minutes

  Servings

  servings

  
  Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 apple cut into chunks
  • 1 stalk celery cut into chunks
  • 1/2 green bell pepper cut into chunks
  • 1/3 onion cut into bite-size pieces
  • 3/4 pound hicken tenderloins cut into chunks
  • 1 tablespoon gochujang (Korean hot pepper paste)
  • 1/4 cup dry white wine
  • 1 pinch lemon pepper
  • 2 tablespoons white sugar
  • 1 tablespoon minced garlic
  • 1 pinch ground black pepper

  Course rice Cuisine Korean Prep Time 20 minutes Cook Time 10 minutes Servings servings Ingredients 2 tablespoons Extra Virgin Olive Oil 1/2 apple cut into chunks 1 stalk celery cut into chunks 1/2 green bell pepper cut into chunks 1/3 onion cut into bite-size pieces 3/4 pound hicken tenderloins cut into chunks 1 tablespoon gochujang (Korean hot pepper paste) 1/4 cup dry white wine 1 pinch lemon pepper 2 tablespoons white sugar 1 tablespoon minced garlic 1 pinch ground black pepper

  
  Instructions

  1. Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

  
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• 

  Mexican Bean Salad

  
  
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  Mexican Bean Salad

  

  Course

  salad

  Cuisine

  Mexican

  Prep Time

  15 minutes

  Cook Time

  75 minutes

  Servings

  servings

  Ingredients

  • 1 can black beans rinsed and drained
  • 1 can kidney beans drained
  • 1 can cannellini beans drained and rinsed
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 package frozen corn kernels
  • 1 red onion chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 tablespoon chili powder

  Course salad Cuisine Mexican Prep Time 15 minutes Cook Time 75 minutes Servings servings Ingredients 1 can black beans rinsed and drained 1 can kidney beans drained 1 can cannellini beans drained and rinsed 1 green bell pepper chopped 1 red bell pepper chopped 1 package frozen corn kernels 1 red onion chopped 1/2 cup Extra Virgin Olive Oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 tablespoon chili powder

  Instructions

  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

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