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
Sunday, August 15, 2010
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."
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