Tilapia is a great fish to cook with because simply it is cheap and taste kind of like chicken it takes up whatever flavors you cook with it. Gyros are one of my favorite greek foods because I really like flatbread (good flatbread). You can find good flat bread at Sunflowers but not usually at your local grocery store. This came from Cooking Light, November 2010, p268.
"Fish:
1 1/2 pounds tilapia fillets
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray
Tzatziki:
3/4 cup plain 2% reduced-fat Greek yogurt
2 teaspoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
Remaining ingredients:
4 (2.75-ounce) Mediterranean-style wheat flatbreads (such as Toufayan)
1/2 cup vertically sliced red onion (about 1/2 small onion)
1 ripe avocado, peeled and cut into 12 thin slices
1 medium tomato, thinly sliced
1/2 small English cucumber, thinly sliced (about 1/2 cup)
1. Preheat broiler.
2. To prepare fish, brush fish with oil; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.
3. To prepare tzatziki, combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.
4. Spread 2 tablespoons tzatziki in the center of each flatbread. Divide fish evenly among flatbreads. Top each serving with 2 tablespoons onion, 3 avocado slices, 2 tomato slices, and about 6 cucumber slices; fold in half."
Friday, December 3, 2010
Ginger-Soy Chicken Thighs with Scallion Rice
This was delish. My husband loves whenever I do chicken thighs. This came from Cooking Light, November 2010, p45.
"1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons thinly sliced green onions
1 tablespoon olive oil
8 (2-ounce) skinless, boneless chicken thighs
1/2 cup ginger preserves
2 tablespoons lower-sodium soy sauce
2 garlic cloves, minced
Preparation
1. Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.
2. While rice cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm. Add preserves, soy sauce, and garlic to pan; bring to a boil. Cook sauce 2 minutes or until reduced to 1/3 cup, stirring occasionally. Return chicken to pan; turn to coat with sauce."
"1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons thinly sliced green onions
1 tablespoon olive oil
8 (2-ounce) skinless, boneless chicken thighs
1/2 cup ginger preserves
2 tablespoons lower-sodium soy sauce
2 garlic cloves, minced
Preparation
1. Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.
2. While rice cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm. Add preserves, soy sauce, and garlic to pan; bring to a boil. Cook sauce 2 minutes or until reduced to 1/3 cup, stirring occasionally. Return chicken to pan; turn to coat with sauce."
Greek-Style Pizza with Ricotta and Feta
I served this pizza to some missionaries and got a lot of compliments and it is so healthy! It came from Shape Magazine, May 2008, p218. The only thing I thought it needed was some pine nuts on top.
"Cornmeal for sprinkling
1 t olive oil
1 cup chopped fennel
1 10-ounce package chopped frozen spinach, thawed
Salt and freshly ground black pepper to taste
1 14-inch whole-grain pizza crust or store-bought pizza dough
3 2/5 cup fat-free prepared marinara sauce
1 1/5 cup reduced-fat ricotta cheese
3 oz crumbled feta cheese (about 3.4 cup)
4 plum tomatoes, chopped
1 2/5 cup chopped fresh mint
Directions
Place a pizza stone on middle oven rack, turn oven to 500°F, and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If using a stone, liberally sprinkle a wooden peel or baking sheet with cornmeal.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add fennel and sauté 5 minutes; reduce heat to low. Squeeze spinach to remove excess water and stir into fennel. Season with salt and pepper.
On a lightly floured clean surface, roll dough to form a 14-inch circle. Transfer to prepared peel or baking sheet and slide dough onto heated pizza stone—or just transfer to baking sheet—and cook 5 minutes. Remove pizza stone or sheet from oven to add toppings.
Spread sauce over crust. Arrange fennel-spinach mixture evenly over red sauce. Spoon tiny dollops of ricotta over fennel-spinach mixture. Sprinkle with feta and bake 12 to 15 minutes more, or until edges are golden.
While pizza cooks, place tomatoes and mint in a bowl and toss to combine. Scatter mixture over pizza before cutting it into 8 slices and serving."
"Cornmeal for sprinkling
1 t olive oil
1 cup chopped fennel
1 10-ounce package chopped frozen spinach, thawed
Salt and freshly ground black pepper to taste
1 14-inch whole-grain pizza crust or store-bought pizza dough
3 2/5 cup fat-free prepared marinara sauce
1 1/5 cup reduced-fat ricotta cheese
3 oz crumbled feta cheese (about 3.4 cup)
4 plum tomatoes, chopped
1 2/5 cup chopped fresh mint
Directions
Place a pizza stone on middle oven rack, turn oven to 500°F, and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If using a stone, liberally sprinkle a wooden peel or baking sheet with cornmeal.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add fennel and sauté 5 minutes; reduce heat to low. Squeeze spinach to remove excess water and stir into fennel. Season with salt and pepper.
On a lightly floured clean surface, roll dough to form a 14-inch circle. Transfer to prepared peel or baking sheet and slide dough onto heated pizza stone—or just transfer to baking sheet—and cook 5 minutes. Remove pizza stone or sheet from oven to add toppings.
Spread sauce over crust. Arrange fennel-spinach mixture evenly over red sauce. Spoon tiny dollops of ricotta over fennel-spinach mixture. Sprinkle with feta and bake 12 to 15 minutes more, or until edges are golden.
While pizza cooks, place tomatoes and mint in a bowl and toss to combine. Scatter mixture over pizza before cutting it into 8 slices and serving."
Curried Chicken Saute and Curried Potatoes and Squash
Two different meals but I made these in the same week because they both called for coconut milk. They both had a sweet creamy curry taste that was new to me as I dont cook with curry a lot. Anyways very good. Both from Cooking Light, November 2010
Chicken Saute-
"The Ingredients
1 1/2 teaspoons curry powder, divided
1 pound skinless, boneless chicken breasts
1 (8-ounce) package presliced mixed bell peppers (I just cut up a few bell peppers)
1 cup light coconut milk
1 lime
Directions
Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges." p298
The Curried Potatoes and Squash is a soup and the article suggest you serve it with warm flat bread. And it is meatless which is a good money saver.
"2 tablespoons butter
1 cup chopped onion
1 1/2 tablespoons grated peeled fresh ginger
4 garlic cloves, minced
3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-ounce) can fat-free, lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)
1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions" p291
Chicken Saute-
"The Ingredients
1 1/2 teaspoons curry powder, divided
1 pound skinless, boneless chicken breasts
1 (8-ounce) package presliced mixed bell peppers (I just cut up a few bell peppers)
1 cup light coconut milk
1 lime
Directions
Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges." p298
The Curried Potatoes and Squash is a soup and the article suggest you serve it with warm flat bread. And it is meatless which is a good money saver.
"2 tablespoons butter
1 cup chopped onion
1 1/2 tablespoons grated peeled fresh ginger
4 garlic cloves, minced
3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-ounce) can fat-free, lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)
1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions" p291
Roasted fall vegetables
Friday, October 1, 2010
Chicken and Zucchini Mole
This recipe came from Good Housekeeping (September 2010, p188). I love it. It really reminded me of Cafe Poca Cosa. Such original tastes and mixtures.
"1 sm onion(4- to 6-ounce), cut into quarters
3 cloves garlic, peeled
1 oz. dried guajillo or pasilla chiles, stems and seeds discarded
3 Tbsp roasted almonds
1 can (14.5-ounce) fire-roasted tomatoes
1/2 tsp dried oregano
1/2 tsp ground cinnamon
13 corn tortillas
1 c. lower-sodium chicken broth
1 Tbsp. vegetable oil
1 lb. zucchini, cut into half moons
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 oz. semisweet chocolate, chopped
Salt
3 green onions, thinly sliced
Directions
1.In blender, puree onion, garlic, chiles, almonds, tomatoes, oregano, cinnamon, 1 tortilla, and 1/2 cup broth 2 minutes or until completely smooth.
2.In 12-inch skillet, heat oil on medium-high until hot. Add blended chile mixture and cook 4 minutes, stirring constantly. Reduce heat to medium and cook 8 minutes longer or until brick red and the consistency of tomato paste, stirring frequently. Stir in remaining 1/2 cup broth and heat to simmering.
3.Add zucchini and chicken; simmer 5 minutes or until vegetables are tender and meat just loses its pink color, stirring occasionally. Stir in chocolate and salt until chocolate melts.
4.Wrap remaining 12 corn tortillas in damp paper towels; microwave on High 45 seconds or until warm and pliable.
5.Transfer mole to serving bowl; garnish with green onions. Serve with tortillas."
"1 sm onion(4- to 6-ounce), cut into quarters
3 cloves garlic, peeled
1 oz. dried guajillo or pasilla chiles, stems and seeds discarded
3 Tbsp roasted almonds
1 can (14.5-ounce) fire-roasted tomatoes
1/2 tsp dried oregano
1/2 tsp ground cinnamon
13 corn tortillas
1 c. lower-sodium chicken broth
1 Tbsp. vegetable oil
1 lb. zucchini, cut into half moons
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 oz. semisweet chocolate, chopped
Salt
3 green onions, thinly sliced
Directions
1.In blender, puree onion, garlic, chiles, almonds, tomatoes, oregano, cinnamon, 1 tortilla, and 1/2 cup broth 2 minutes or until completely smooth.
2.In 12-inch skillet, heat oil on medium-high until hot. Add blended chile mixture and cook 4 minutes, stirring constantly. Reduce heat to medium and cook 8 minutes longer or until brick red and the consistency of tomato paste, stirring frequently. Stir in remaining 1/2 cup broth and heat to simmering.
3.Add zucchini and chicken; simmer 5 minutes or until vegetables are tender and meat just loses its pink color, stirring occasionally. Stir in chocolate and salt until chocolate melts.
4.Wrap remaining 12 corn tortillas in damp paper towels; microwave on High 45 seconds or until warm and pliable.
5.Transfer mole to serving bowl; garnish with green onions. Serve with tortillas."
Quick Tex-Mex Confetti Pizza
This recipe is from Cooking Light (September 2010, p180) again. I added cilantro and red onion which I felt it needed.
"Ingredients
1 cup frozen corn kernels, thawed
1 tablespoon olive oil
1 teaspoon hot smoked paprika
1/8 teaspoon salt
1 pint grape tomatoes, halved
1 (15-ounce) can organic black beans, rinsed and drained
1 (16-ounce) package commercial pizza dough
3/4 cup (3 ounces) crumbled queso fresco cheese
Preparation
1. Place a baking sheet in the oven. Preheat oven to 450°.
2. Combine first 6 ingredients; toss. Roll dough out to a 13-inch circle; crimp edges to form a 1/2-inch border. Remove baking sheet from oven. Transfer dough onto preheated baking sheet. Spread bean mixture evenly over dough, leaving a 1/2-inch border, and top with cheese. Bake on the bottom rack of oven at 450° for 20 minutes or until browned. Cut into 10 wedges."
"Ingredients
1 cup frozen corn kernels, thawed
1 tablespoon olive oil
1 teaspoon hot smoked paprika
1/8 teaspoon salt
1 pint grape tomatoes, halved
1 (15-ounce) can organic black beans, rinsed and drained
1 (16-ounce) package commercial pizza dough
3/4 cup (3 ounces) crumbled queso fresco cheese
Preparation
1. Place a baking sheet in the oven. Preheat oven to 450°.
2. Combine first 6 ingredients; toss. Roll dough out to a 13-inch circle; crimp edges to form a 1/2-inch border. Remove baking sheet from oven. Transfer dough onto preheated baking sheet. Spread bean mixture evenly over dough, leaving a 1/2-inch border, and top with cheese. Bake on the bottom rack of oven at 450° for 20 minutes or until browned. Cut into 10 wedges."
Southwest Turkey Burgers
What I like about this recipe (Cooking Light, September 2010, p226) is it is cheap and yummy. Plus it gives it a great grilled taste.
"Ingredients
2 poblano chiles (about 1/2 pound)
1 ounce French bread baguette
1/4 cup 1% low-fat milk
1/2 teaspoon chili powder, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 pound ground turkey breast
Cooking spray
2 tablespoons canola mayonnaise
4 (1 1/2-ounce) hamburger buns, toasted
4 (1/2-inch-thick) slices tomato
4 green leaf lettuce leaves
Preparation
1. Preheat grill to medium-high heat.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add poblanos, 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top."
"Ingredients
2 poblano chiles (about 1/2 pound)
1 ounce French bread baguette
1/4 cup 1% low-fat milk
1/2 teaspoon chili powder, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 pound ground turkey breast
Cooking spray
2 tablespoons canola mayonnaise
4 (1 1/2-ounce) hamburger buns, toasted
4 (1/2-inch-thick) slices tomato
4 green leaf lettuce leaves
Preparation
1. Preheat grill to medium-high heat.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add poblanos, 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top."
Eggplant Parmesan
This recipe came from Cooking Light (September 2010, p206). I have always loved eggplant parmesan and this recipe is great and tastes very rich.
"Ingredients
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
Preparation
1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes."
"Ingredients
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
Preparation
1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes."
Monday, September 20, 2010
Honey-Wine Braised Chicken Thighs with Mustard Greens
As I do not keep any wine in the house I always use orange juice but this recipe was great. I also served it with angel hair pasta instead of lo mein. This was sweet and yummy. Comes from Cooking Light.
"Ingredients
2 1/2 teaspoons dark sesame oil
6 skinless, boneless chicken thighs (about 2 pounds)
2 cups chopped red onion (about 1 large)
3/4 cup fat-free, less-sodium chicken broth
1/3 cup Shaoxing (Chinese rice wine) or dry sherry
2 1/2 tablespoons minced peeled fresh ginger
3 tablespoons oyster sauce
2 tablespoons honey
4 garlic cloves, minced
1 1/2 pounds mustard greens, stems removed and coarsely chopped
1 tablespoon sesame seeds, toasted
Preparation
1. Preheat oven to 350°.
2. Heat a large Dutch oven over high heat; add oil to pan, swirling to coat. Add chicken; cook 4 minutes on each side or until browned. Add onion; stir-fry 4 minutes. Reduce heat; add broth and Shaoxing, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey, and garlic. Cover and bake at 350° for 30 minutes.
3. Remove from oven. Shred chicken with 2 forks; return to pan. Place pan over medium-low heat. Add half of greens to pan; cover. Cook 5 minutes or until greens wilt; stir well. Repeat procedure with remaining greens. Cook mixture, covered, 15 minutes. Spoon 1 cup chicken mixture into each of 6 bowls; sprinkle each serving with 1/2 teaspoon sesame seeds." (Cooking Light, August 2010, p154)
"Ingredients
2 1/2 teaspoons dark sesame oil
6 skinless, boneless chicken thighs (about 2 pounds)
2 cups chopped red onion (about 1 large)
3/4 cup fat-free, less-sodium chicken broth
1/3 cup Shaoxing (Chinese rice wine) or dry sherry
2 1/2 tablespoons minced peeled fresh ginger
3 tablespoons oyster sauce
2 tablespoons honey
4 garlic cloves, minced
1 1/2 pounds mustard greens, stems removed and coarsely chopped
1 tablespoon sesame seeds, toasted
Preparation
1. Preheat oven to 350°.
2. Heat a large Dutch oven over high heat; add oil to pan, swirling to coat. Add chicken; cook 4 minutes on each side or until browned. Add onion; stir-fry 4 minutes. Reduce heat; add broth and Shaoxing, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey, and garlic. Cover and bake at 350° for 30 minutes.
3. Remove from oven. Shred chicken with 2 forks; return to pan. Place pan over medium-low heat. Add half of greens to pan; cover. Cook 5 minutes or until greens wilt; stir well. Repeat procedure with remaining greens. Cook mixture, covered, 15 minutes. Spoon 1 cup chicken mixture into each of 6 bowls; sprinkle each serving with 1/2 teaspoon sesame seeds." (Cooking Light, August 2010, p154)
Black Bean Tostada Burgers
So I didn't realize how old this magazine article was tell just now but it is from Shape, August 2008 and I just made it for the first time but it was so tasty and cheap I think this meal will set you back maybe $5-6. I always have a can of black beans in my cupboard anyways.
"Ingredients
For The Pico de Gallo
1 large beefsteak tomato, seeded
and chopped (about ¾ cup)
¼ cup finely chopped red onion
1 to 2 jalapeños, seeded and finely chopped (about ¼ cup)
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste
For The Burgers
1 15.5-ounce can low-sodium black beans
Cooking spray
1/3 cup finely chopped red onion
3 cloves garlic, minced
¼ cup panko (Japanese bread crumbs), preferably whole-wheat
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon kosher salt
Freshly ground black pepper to taste
8 small (6-inch) corn tortillas
1 large California avocado, peeled and sliced
Directions
To make the pico de gallo, combine tomato, onion, jalapeños, lime juice, olive oil, cilantro, salt, and pepper in a medium bowl. Stir, cover, and set aside at room temperature for up to 30 minutes, or refrigerate for up to 3 hours to allow flavors to blend.
To make the burgers, rinse black beans in a colander and set aside. Meanwhile, coat a medium skillet with cooking spray and heat to mediumlow. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more.
In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash, allowing some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick.
Divide tortillas into two stacks of four and wrap each stack loosely with foil. Place burgers and tortilla packets on a lightly oiled grill and cook for 4 minutes. Flip burgers and packets and cook for 3 minutes more, or until burgers are lightly browned. To serve, arrange two tortillas on each of four plates. Top with a burger, salsa, and avocado slices and serve." (Shape, August 2008, p152)
"Ingredients
For The Pico de Gallo
1 large beefsteak tomato, seeded
and chopped (about ¾ cup)
¼ cup finely chopped red onion
1 to 2 jalapeños, seeded and finely chopped (about ¼ cup)
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste
For The Burgers
1 15.5-ounce can low-sodium black beans
Cooking spray
1/3 cup finely chopped red onion
3 cloves garlic, minced
¼ cup panko (Japanese bread crumbs), preferably whole-wheat
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon kosher salt
Freshly ground black pepper to taste
8 small (6-inch) corn tortillas
1 large California avocado, peeled and sliced
Directions
To make the pico de gallo, combine tomato, onion, jalapeños, lime juice, olive oil, cilantro, salt, and pepper in a medium bowl. Stir, cover, and set aside at room temperature for up to 30 minutes, or refrigerate for up to 3 hours to allow flavors to blend.
To make the burgers, rinse black beans in a colander and set aside. Meanwhile, coat a medium skillet with cooking spray and heat to mediumlow. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more.
In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash, allowing some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick.
Divide tortillas into two stacks of four and wrap each stack loosely with foil. Place burgers and tortilla packets on a lightly oiled grill and cook for 4 minutes. Flip burgers and packets and cook for 3 minutes more, or until burgers are lightly browned. To serve, arrange two tortillas on each of four plates. Top with a burger, salsa, and avocado slices and serve." (Shape, August 2008, p152)
Chicken Stuffed with Spinach, Feta, and Pine Nuts
This was soooo good. I felt like I was in a restraunt eating this, seriously expensive tasting and it isnt the cheapest meal to make but if you want to treat yourself or be a little romantic this is great. As a side dish I used Near East Couscous whole wheat. This comes from Cooking Light.
Ingredients
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 350°.
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done. " (Cooking Light, September 2010, p96)
Ingredients
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 350°.
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done. " (Cooking Light, September 2010, p96)
Basil Chile Chicken Stir-Fry
I fed this to the missionaries and they loved it and what is great is that it comes with all the side dishes in one recipe (chicken, rice and green beans). This comes from Good Housekeeping.
"Ingredients
1 c. quick-cooking short-grain brown rice
4 clove(s) garlic
1 Tbsp plus 1 tsp. vegetable oil
1 lb. green beans, trimmed and cut into 1-inch pieces
1/4c. plus 2 Tbsp. water
Salt and pepper
1 fresh Thai or serrano chile, stem and seeds discarded, finely chopped
1 1/4 lbs. chicken-breast tenders, very thinly sliced crosswise
2 Tbsp. lower-sodium fish sauce
1 tsp. lower-sodium soy sauce
2 tsp. sugar
1 c. packed fresh basil leaves, plus additional basil leaves for garnish
Directions
1.Prepare rice as label directs, but do not add any salt.
2.Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves garlic.
3.In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add thinly sliced garlic and cook 10 seconds or until garlic is golden. Add green beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until beans are crisp-tender and water has evaporated, stirring frequently. Transfer bean mixture to large plate or bowl.
4.In same skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add chile and chopped garlic and cook 10 seconds or until garlic is golden, stirring. Add chicken tenders in single layer and cook 2 to 3 minutes or until chicken just loses its pink color throughout, stirring mixture occasionally.
5.Add fish sauce, soy sauce, sugar, and 2 tablespoons water. Cook 1 minute or until chicken is just cooked through, stirring. Stir in basil and cook 15 to 20 seconds or until just wilted.
6.To serve, divide cooked rice, green beans, and chicken with sauce among serving plates. Garnish with 2 or 3 fresh basil leaves." (Good Housekeeping, September 2010)
"Ingredients
1 c. quick-cooking short-grain brown rice
4 clove(s) garlic
1 Tbsp plus 1 tsp. vegetable oil
1 lb. green beans, trimmed and cut into 1-inch pieces
1/4c. plus 2 Tbsp. water
Salt and pepper
1 fresh Thai or serrano chile, stem and seeds discarded, finely chopped
1 1/4 lbs. chicken-breast tenders, very thinly sliced crosswise
2 Tbsp. lower-sodium fish sauce
1 tsp. lower-sodium soy sauce
2 tsp. sugar
1 c. packed fresh basil leaves, plus additional basil leaves for garnish
Directions
1.Prepare rice as label directs, but do not add any salt.
2.Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves garlic.
3.In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add thinly sliced garlic and cook 10 seconds or until garlic is golden. Add green beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until beans are crisp-tender and water has evaporated, stirring frequently. Transfer bean mixture to large plate or bowl.
4.In same skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add chile and chopped garlic and cook 10 seconds or until garlic is golden, stirring. Add chicken tenders in single layer and cook 2 to 3 minutes or until chicken just loses its pink color throughout, stirring mixture occasionally.
5.Add fish sauce, soy sauce, sugar, and 2 tablespoons water. Cook 1 minute or until chicken is just cooked through, stirring. Stir in basil and cook 15 to 20 seconds or until just wilted.
6.To serve, divide cooked rice, green beans, and chicken with sauce among serving plates. Garnish with 2 or 3 fresh basil leaves." (Good Housekeeping, September 2010)
Lemon-Splashed Shrimp Salad
This recipe is great for a lite summer meal or perhaps a side dish for a barbecue. It comes from Cooking Light. Enjoy.
"Ingredients
8 cups water
2/3 cup uncooked rotini (corkscrew pasta)
1 1/2 pounds large shrimp, peeled and deveined
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons chopped fresh cilantro
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt
Preparation
Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp to pan; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well." (Cooking Light, September 2010, p135)
"Ingredients
8 cups water
2/3 cup uncooked rotini (corkscrew pasta)
1 1/2 pounds large shrimp, peeled and deveined
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons chopped fresh cilantro
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt
Preparation
Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp to pan; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well." (Cooking Light, September 2010, p135)
Chicken Garlic Pizza
As Fridays have been deemed pizza Fridays I have wanted to be more creative with that meal and have been trying to collect some good recipes. This recipe from allrecipes is great, but since it called for butter spread on the pizza I decided to go with olive oil which actually saved some time since I didn't have to melt it or refrigerate it I just used a brush and spread it on the pizza. Also I have started to use jiffy pizza crust in a box. It is only 50cents and compared to the $3 refrigerated pizza crusts its a bargain. It is probably just as cheap as making it from scratch.
Sunday, August 15, 2010
Feta and Spinach Turkey Burgers and Sweet Potato Fries
Hi I just wanted to share quickly what we had last night it was the best combination of flavors and tastes that I have had in a long time.
Both came from alrecipes
Spinach and Feta Turkey Burgers
Sweet Potato Fries
and grilled corn
Both came from alrecipes
Spinach and Feta Turkey Burgers
Sweet Potato Fries
and grilled corn
Thursday, August 12, 2010
Chicken and Guacamole Tostados
This was fairly quick to make. The side I served with this was orange slices so a pretty easy dinner. I loved all the flavors and it has a real traditional Mexican taste even though real Mexicans would probably scoff at using boxed tostado shells! It came from Cooking Light, August 2010, p141.
"1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells
Preparation
1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa."
"1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells
Preparation
1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa."
Cobb Salad Pizza
This was delicious! I am trying to start a new pizza Friday and movie tradition in our house so I want to collect a lot of pizza recipes that I like. This is from Cooking Light, August 2010, p88.
"1 (11-ounce) can refrigerated thin-crust pizza dough
Cooking spray
1/4 cup (1 ounce) crumbled blue cheese, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper, divided
2 slices applewood-smoked bacon
8 ounces skinless, boneless chicken breast cutlets
1/2 cup quartered cherry tomatoes
2 tablespoons chopped red onion
2 cups lightly packed mixed baby greens
1/2 cup diced peeled avocado
Preparation
1. Preheat oven to 425°.
2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
3. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces. "
"1 (11-ounce) can refrigerated thin-crust pizza dough
Cooking spray
1/4 cup (1 ounce) crumbled blue cheese, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper, divided
2 slices applewood-smoked bacon
8 ounces skinless, boneless chicken breast cutlets
1/2 cup quartered cherry tomatoes
2 tablespoons chopped red onion
2 cups lightly packed mixed baby greens
1/2 cup diced peeled avocado
Preparation
1. Preheat oven to 425°.
2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
3. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces. "
Thursday, August 5, 2010
Caesar Salad on Pizza Crust
This recipe is great and a new twist to pizza. I had salad on top of pizza first at Sauce and I loved it so I looked for recipe's online. Most of the recipe's are the same cook crust first as directed with some olive oil and parmesean cheese. Finally place a salad of parmesan, tomatoes, romaine, chicken (optional), and croutons all tossed with some more salad dressing on top of pizza. It taste great!
Cilantro Shrimp
I love shrimp and rice or pasta. This recipe had a lot of spicy Asian flavor. It came from Cooking Light, August 2010, p152.
1 tablespoon dark sesame oil
3 cups (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
3 1/2 tablespoons lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice
Preparation
1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.
1 tablespoon dark sesame oil
3 cups (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
3 1/2 tablespoons lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice
Preparation
1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.
Superfast Chicken Posole
So you maybe saying soup in the summer? But this recipe is a summer soup if you can believe that and it was easy to make. It had a cool light tomato flavor. I had some leftover chicken thighs and used them instead. This came from Cooking Light, August 2010, p 24.
"1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1 (8-ounce) package prechopped onion and celery mix
4 canned tomatillos, drained and coarsely chopped
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) can white hominy, rinsed and drained
2 cups chopped skinless, boneless rotisserie chicken breast
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 ripe peeled avocado, diced
4 radishes, thinly sliced
Cilantro leaves (optional)
Preparation
1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired."
"1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1 (8-ounce) package prechopped onion and celery mix
4 canned tomatillos, drained and coarsely chopped
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) can white hominy, rinsed and drained
2 cups chopped skinless, boneless rotisserie chicken breast
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 ripe peeled avocado, diced
4 radishes, thinly sliced
Cilantro leaves (optional)
Preparation
1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired."
Pan-Grilled Salmon with Red Pepper Salsa
This recipe was pretty easy. There wasn't anything real special about how you cooked the fish, but the red pepper salsa really made it. I could see someone doing this with chicken as well and it tasting just as great. It came from Cooking Light, August 2010, p26.
"Salmon:
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground chipotle chile powder
4 (6-ounce) skinless salmon fillets
Cooking spray
Salsa:
1 cup prechopped red bell pepper
1/4 cup chopped tomato
2 tablespoons prechopped red onion
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1/8 teaspoon salt
Preparation
1. To prepare salmon, heat a grill pan over medium-high heat. Combine first 5 ingredients; rub evenly over fillets. Coat pan with cooking spray. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.
2. While fish cooks, prepare salsa. Combine bell pepper and remaining ingredients. Serve salsa with fillets."
"Salmon:
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground chipotle chile powder
4 (6-ounce) skinless salmon fillets
Cooking spray
Salsa:
1 cup prechopped red bell pepper
1/4 cup chopped tomato
2 tablespoons prechopped red onion
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1/8 teaspoon salt
Preparation
1. To prepare salmon, heat a grill pan over medium-high heat. Combine first 5 ingredients; rub evenly over fillets. Coat pan with cooking spray. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.
2. While fish cooks, prepare salsa. Combine bell pepper and remaining ingredients. Serve salsa with fillets."
Tuesday, July 20, 2010
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
I had this last night. So good but I didnt use jicama cant stand the stuff. This comes from Cooking Light, July 2010, p24.
"Ingredients
1 pound skinless, boneless chicken breast
1 teaspoon chili powder
1/2 teaspoon salt
Cooking spray
1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
2 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
4 teaspoons apple cider vinegar
1/2 teaspoon minced habanero pepper
1 large garlic clove
1/4 cup extra-virgin olive oil
3/4 cup julienne-cut peeled jicama
2/3 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
1 (5-ounce) package fresh baby spinach (about 8 cups)
Preparation
1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.
2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.
3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing. "
"Ingredients
1 pound skinless, boneless chicken breast
1 teaspoon chili powder
1/2 teaspoon salt
Cooking spray
1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
2 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
4 teaspoons apple cider vinegar
1/2 teaspoon minced habanero pepper
1 large garlic clove
1/4 cup extra-virgin olive oil
3/4 cup julienne-cut peeled jicama
2/3 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
1 (5-ounce) package fresh baby spinach (about 8 cups)
Preparation
1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.
2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.
3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing. "
Monday, July 19, 2010
Delicious Ginger Glaze
I loved this recipe and I have used it on all types of meat it works great with everything. It tasted great on salmon especially.
Fish Tacos with Mango Salsa Verde
This recipe is from Cooking Light and is made with tilapia which is probably the cheapest fish you can buy. I loved all the flavors it was delicious! (Cooking Light, July 2010, p180)
Ingredients
Salsa:
1/2 cup chopped peeled mango
1/2 cup chopped green tomato
2 tablespoons finely chopped red onion
4 teaspoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Tacos:
2 (6-ounce) tilapia fillets
Cooking spray
1/2 teaspoon Old Bay seasoning
4 (8-inch) whole-wheat flour tortillas
1 cup mixed salad greens
Preparation
1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.
2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.
4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.
Ingredients
Salsa:
1/2 cup chopped peeled mango
1/2 cup chopped green tomato
2 tablespoons finely chopped red onion
4 teaspoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Tacos:
2 (6-ounce) tilapia fillets
Cooking spray
1/2 teaspoon Old Bay seasoning
4 (8-inch) whole-wheat flour tortillas
1 cup mixed salad greens
Preparation
1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.
2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.
4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.
Tuesday, July 6, 2010
Chipotle chile canned in adobo sauce
I have two recipes that use this little gem. I am a spicy food lover, so this may not be for everyone.
One comes from an advertisement for Best Foods Real Mayonnaise. I found it in my Cooking Light magazine from July 2010.
"Chipotle-Lime Chicken Skewers
1 cup Best Foods® Real Mayonnaise
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro (optional)
2 cloves garlic, finely chopped
1 teaspoon ground chipotle chile pepper
2 pounds boneless, skinless chicken thighs, cubed OR boneless, skinless chicken breasts, cut into thin strips
Directions
Combine all ingredients except chicken in a medium bowl; reserve 1/2 cup mayonnaise mixture. Thread chicken on skewers, then brush with remaining mayonnaise mixture.
Grill or broil chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Serve chicken skewers with reserved mayonnaise mixture. "
The next recipe is also from Cooking Light July 2010 p78
"Spicy Chipotle Shrimp Salad
Ingredients
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture."
Best Mashed Potatoes
This recipe comes from alrecipe and is a red potato, garlic and Romano cheese masterpiece. For a fun southern style meal you can pair it with honey-mustard chicken and cornbread.
Thursday, April 22, 2010
Chicken Carne Asads Tacos with Pickled Onions
Sorry I have been negligent lately... here is a recipe from Cooking Light April 2010 p92.
This recipe is only 413 calories for 2 tacos. AWESOME!
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 tsp sugar
1 tsp cumin seeds
1 med red onion, thinly vertically sliced
1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into thin
strips
1 tsp dried oregano
1 tsp ground cumin
3/4 tsp salt
3/4 pepper
Cooking Spray
8 (6in) Corn tortillas
1 cup diced peeled avocado
1/2 cup crumbled Cotija cheese
Lime wedges (optional)
1. Combine first 4 ingredients in a medium bowl, stirring until sugar
dissolves. Place onion in a small saucepan; cover with water. Bring to a boil;
drain and plunge onion in ice water. Drain onion; add juice to mixture. Chill
until ready to serve.
2. Heat a Large cast-iron skillet over high heat. Sprinkle chicken with
oregano, cumin, salt, and pepper; toss to coat. Add chicken to pan; cook 4 min
or until browned and done, stirring occasionally.
3. Heat tortillas according to package directions. Divide chicken evenly
among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla
with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime
wedges if desired.
This recipe is only 413 calories for 2 tacos. AWESOME!
Wednesday, February 17, 2010
Blackened Catfish
This was a really great way to do catfish. I made this with some steamed asparagus. It was so spicy and delicious.
Sonic's southwest salad with onion ring healthy makeover
I really liked this recipe since it reminded me of Sonics salad. The fried onions in a salad were genius!
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