Here's another recipe with chicken thighs, which are actually considered one of the favorite parts of the chicken in Chinese cooking, as they aren't as dry as the breast. (This recipe isn't particularly Chinese; I'm just going off on tangents.) Enjoy!
I got this recipe from a friend I used to work with - I first made it to bring to a Christmas party at a friend's house, and everyone was amazed when they found out it wasn't Bailey's. If you can't find pasteurized eggs, the appropriate amount of Egg Beaters makes a great substitute.
I'm actually going to "The Little House on the Prairie cookbook with this one. I was threshing hay the other day (ok, actually I was mowing the lawn, but close enough), and thought I'd try it - the ginger and the vinegar give it a nice tang. If the vinegar is a bit much, you can add less vinegar or mix it with ginger ale.
Teriyaki salmon is a traditional Japanese dish - this recipe adds some citrus tang to it. I've also made this recipe substituting pink grapefruit juice cocktail for some of the orange juice (about 2/3 cup orange, 1/3 cup grapefruit). Last time I made this, I served it with Julesong's Brown Rice with Onions and Pecans and edamame (soybeans boiled in the shell). Prep time includes marinating time
Another of my mom's specialties - this makes a very flaky pastry that comes apart in your mouth. Not exactly low-fat, but one can't have everything. Light enough for summer, but rich enough for winter.
Here's another ice cream recipe; I added a couple of variations that you can try. Mango ice cream is popular in Hawaii; mango sorbet is also very tasty (unfortunately, I don't have a recipe for that one - hint, hint). The time does not include freezing time.