From The Kitchen Of Rachelle Underwood

Wednesday, April 6, 2016

Cashew Chicken

This recipe is a hit with my family.  Its quick and easy to throw together and can feed a crowd.  I serve broccoli and brown rice on the side.

Cashew Chicken

 Cashew chicken 9

  • 3/4 cup roasted, unsalted cashews
  • 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 6 medium garlic cloves, minced
  • 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
  • 2 tablespoons rice vinegar
  • 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
  • 1 tablespoon soy sauce
  • 1/4 cup water
  • 1/4 teaspoon Asian sesame oil


  1. Preheat the oven to 350°F.
  2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)
  3. Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.
  4. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry (stir as you cook) until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
  5. Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
  6. Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately

Monday, January 26, 2015

Creamy Lime Cilantro Slaw

Our family loves "slaw".  Its crunchy and a change from eating salads.  This slaw is good as a side or used on BBQ beef sandwiches.  I also have used it with fish tacos and regular tacos.  Super delicious, and when I make this, my boys go back fro seconds.  The dressing made enough for 2 separate meals.  I just put it in the fridge and used it later during the week.

Creamy Lime Cilantro Slaw

1/2 head of cabbage, shredded
2-3 green onion, sliced thinly
1/3 c cilantro, chopped

1/2 c mayo
1/2 c sour cream
4-5 tbs lime juice
1 tsp lime zest (optional)
1 small garlic clove, minced
1 tsp sugar
salt and pepper to taste

Combine dressing ingredients, test for flavor.  Combine slaw ingredients, and add dressing right before serving.  Add enough dressing to make it flavorful.  Refrigerate any leftovers.

Thursday, January 15, 2015

White Chicken Chili

I made this recipe around Halloween time.  I made it several times after that.  I love this recipe the day i make it and the leftovers.  It is creamy because of the added cream cheese and full of flavor from the delicious spices. I save time with the chicken by using a Costco rotisserie chicken.  When I buy a chicken, I pick the meat off and divide it into two freezer bags.  This is the perfect portion for a soup or a meal for our family.  If you don't have a rotisserie chicken you can use 2 pounds of chicken breast, shredded.

White Chicken Chili

1/2 rotisserie chicken from Costco, Shredded 
1 small yellow onion, diced
1 tbsp olive oil 
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth
1 (4 oz) can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika 
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese) 
1 1/4 cup fresh corn (frozen works too)
1 Tbsp fresh lime juice
3 (15 oz) cans White beans, drained and rinsed 

In a large pot, saute onion in olive oil for a couple of minutes.  Add garlic and green chilies.  Cook for a couple of minutes.  Add spices and cook for 1 minute more.  Add chicken broth, and bring to a simmer for 15 minutes.  Add cream cheese, whisking to incorporate until it is melted.  Add corn, beans and lastly chicken. Stir to incorporate. Salt and pepper to taste.  Add lime juice. Serve with extra cheese, cilantro, and chips if desired.

Recipe adapted from and picture from here                                                                                                                                                                                                               

30 Minute Pizza Dough/Bread Dough

I love this recipe for my pizza.  It's fast and flavorful.  You can also make a quick loaf of bread with it.  But don't expect super fluffy bread.  Its more dense than a dough that takes twice as long.  But when you are in a pinch, this does this trick without sacrificing flavor. 1/2 the recipe for one pizza dough crust.

30 minute Pizza Dough/Bread Dough

3 c. warm water
2 1/2 Tbs Dry active yeast
1 Tb. sugar
1 to 1 1/2 Tbs salt (depends on how salty you want it)
3 Tbs Honey (not necessary but I like the flavor)

Put warm water, yeast, sugar and honey into mixing bowl.  Add 5-6 cups of flour and the salt.  Adding more flour if needed.  Knead with the dough hook on the kitchen aide mixture until the mixture is smooth and elastic.  Let dough rise for 20 minutes or so.  Bake at 400 degrees for a loaf of bread for 20-30 minutes.  Or bake at 500 degrees for a pizza with all your toppings on it, until it is nice and golden brown.

Wednesday, August 6, 2014

Cheesy Smoked Sausage Pasta

Turkey Kielbasa or smoked sausage was on sale this week at the grocery store.  So, I was on the look out for a fast, kid friendly, adult pleasing recipe.  This recipe is incredibly fast.  I love that I only used one pot for the whole thing.  You could add whatever cheese you have on hand to this dish as well as what ever vegetable you have.  I'm sure spinach, kale, bell peppers, broccoli, or corn would all be delicious in this dish.  You could also use fat free half in half or whole milk for this recipe.  I haven't tried it with nonfat milk, so no guarentees if you use that.  Be creative and add what you like.  This made alot, and serves about 6 people.

Cheesy Smoked Sausage and Vegetable Pasta

  • 1 Tbsp olive oil
  • 1 lb  Smoked Turkey Sausage, sliced
  • 1 cup diced onion
  • 1 Tbsp minced garlic (about two fresh cloves)
  • 2 cups Chicken Broth
  • 1 (10 oz) can diced tomatoes
  • 1/2 cup milk or heavy cream
  • 8 oz dry pasta (any small pasta will do)
  • 1/2 teaspoon salt and pepper, each
  • 1 cup shredded Cheese
  • veggies
  • 1/3 cup chopped scallions, for garnish
Brown sausage in olive oil in a large pan, add onions and garlic, cook for about 1-2 minutes.  Add veggies, chicken broth, diced tomatoes, milk, and pasta to the pan and bring to a boil.  Cook pasta for 2 minutes less than what it says on the box.  Remove from heat and stir in grated cheese.  Season with salt and pepper and garnish with green onions.