Here's the traditional Italian dish, morphed into a 30 minute meal courtesy of Rachel Ray. Serve over egg noodles or fettucine.
1 to 1 1/4 pounds boneless, skinless chicken breast or thighs
salt and pepper
2 Tbs. olive oil
1/2 tsp. crushed red pepper flakes
2 portabello mushroom caps, sliced, or 1 (8 oz.) package sliced mushrooms
4 cloves garlic, minced
1/2 cup beef broth or stock
1 (28 oz.) can crushed tomatoes
1/4 cup flat-leaf parsley, chopped
1. Heat oil in large skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Cook chicken for 3-4 minutes per side, or until done.
2. Remove chicken from the pan and add the red pepper, mushrooms, and garlic. Cover and cook for 5 minutes, or until mushrooms are dark and tender. Then stir in remaining ingredients.
3. Simmer sauce for 5 minutes, then add chicken to the pan. Simmer for an additional 5 minutes, then serve over pasta and top with Parmesan cheese.
Tuesday, April 13, 2010
Chicken Chilaquiles
This is just about the only casserole dish my husband will eat. If you love green salsa, this is the casserole for you! I also throw any extra veggies in with the chicken--black beans, corn, red bell pepper, etc. Recipe modified from Cooking Light.
12 (6 inch) corn tortillas, each cut into 8 wedges
1 1/2 cups salsa verde
3/4 cup chopped green onions
1/2 cup sour cream
1 Tbs. cumin
1/2 cup chopped cilantro
Cooking spray
2 cups shredded chicken breast (use precooked rotisserie chicken to make it quick)
1 cup Mexican blend cheese
1. Preheat oven to 375.
2. Arrange half of tortilla wedges on a large baking sheet, overlapping some if necessary. Bake at 375 for 10 minutes or until crisp. Remove the wedges from the pan and repeat the procedure with the remaining tortilla wedges.
3. Combine salsa, green onions, sour cream, cumin, and cilantro, stirring with a whisk. Place half of the tortilla wedges in an 11x7 inch baking dish coated with cooking spray. Top evenly with 1 cup of chicken, about 1 cup of salsa mixture, and 1/2 cup cheese. Repeat layers with the remaining wedges, chicken, and salsa mixture. Top with the remaining cheese (dish will be very full).
4. Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.
5. Preheat oven to 350. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake, covered, at 350 for 30 minutes. Uncover and bake an additional 20 minutes or until bubbly around the edges and the cheese begins to brown.
12 (6 inch) corn tortillas, each cut into 8 wedges
1 1/2 cups salsa verde
3/4 cup chopped green onions
1/2 cup sour cream
1 Tbs. cumin
1/2 cup chopped cilantro
Cooking spray
2 cups shredded chicken breast (use precooked rotisserie chicken to make it quick)
1 cup Mexican blend cheese
1. Preheat oven to 375.
2. Arrange half of tortilla wedges on a large baking sheet, overlapping some if necessary. Bake at 375 for 10 minutes or until crisp. Remove the wedges from the pan and repeat the procedure with the remaining tortilla wedges.
3. Combine salsa, green onions, sour cream, cumin, and cilantro, stirring with a whisk. Place half of the tortilla wedges in an 11x7 inch baking dish coated with cooking spray. Top evenly with 1 cup of chicken, about 1 cup of salsa mixture, and 1/2 cup cheese. Repeat layers with the remaining wedges, chicken, and salsa mixture. Top with the remaining cheese (dish will be very full).
4. Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.
5. Preheat oven to 350. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake, covered, at 350 for 30 minutes. Uncover and bake an additional 20 minutes or until bubbly around the edges and the cheese begins to brown.
Chicken Piccata
You could use veal in place of the chicken if you like. Serve over pasta or rice. Recipe courtesy of Cooking Light.
1 Tbs. olive oil
4 (6 oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup chicken broth
2 Tbs. dry white wine or water
1 1/2 Tbs. fresh lemon juice
1/4 cup chopped fresh parsley
1 Tbs. capers
1. Heat oil in a large skillet over medium-high heat. Place each chicken breast between 2 sheets of plastic wrap and pound to 1/2 inch thickness using meat mallet or heavy skillet.
2. Sprinkle chicken evenly with salt and pepper. Add chicken to pan and cook 4 minutes on each side or until done. Remove from pan.
3. Add broth, wine, and lemon juice to the pan; reduce heat, and simmer 1 minute. Stir in the parsley and capers. Sppon sauce over chicken and serve.
1 Tbs. olive oil
4 (6 oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup chicken broth
2 Tbs. dry white wine or water
1 1/2 Tbs. fresh lemon juice
1/4 cup chopped fresh parsley
1 Tbs. capers
1. Heat oil in a large skillet over medium-high heat. Place each chicken breast between 2 sheets of plastic wrap and pound to 1/2 inch thickness using meat mallet or heavy skillet.
2. Sprinkle chicken evenly with salt and pepper. Add chicken to pan and cook 4 minutes on each side or until done. Remove from pan.
3. Add broth, wine, and lemon juice to the pan; reduce heat, and simmer 1 minute. Stir in the parsley and capers. Sppon sauce over chicken and serve.
Low Fat Caesar Salad Dressing
Using drained yogurt as the base for the salad dressing makes it taste rich and creamy. If you want a totally authentic taste, you can add a couple of minced anchovies to the dressing. Recipe courtesy of Cooking Light.
1 cup plain low fat yogurt
1 1/2 Tbs. water
1 1/2 Tbs. Dijon mustard
1 1/2 tsp. balsamic vinegar
1 garlic clove, crushed and minced
1. Place the yogurt in a fine, cheesecloth-lined strainer and place over a bowl. Let drain for at least 1 hour. Using Greek yogurt will make this process go faster.
2. When yogurt has drained, mix with remaining ingredients and combine well. Store refrigerated for up to two weeks.
1 cup plain low fat yogurt
1 1/2 Tbs. water
1 1/2 Tbs. Dijon mustard
1 1/2 tsp. balsamic vinegar
1 garlic clove, crushed and minced
1. Place the yogurt in a fine, cheesecloth-lined strainer and place over a bowl. Let drain for at least 1 hour. Using Greek yogurt will make this process go faster.
2. When yogurt has drained, mix with remaining ingredients and combine well. Store refrigerated for up to two weeks.
Chipotle Chicken Tortilla Soup
I LOVE tortilla soup in any form, but this one gives me a chance to use some of the chipotle chiles in adobo sauce that are always waiting in my freezer. Serve with sour cream, cheese, and avocado. Recipe modified from Cooking Light.
1 Tbs. canola oil
1 1/2 tsp. minced garlic
3/4 pound chicken breast tenders, but into bite-sized pieces
1 tsp. chipotle chile in adobo sauce
1 tsp. cumin
1 cup water
1/2 tsp. salt
1 (14 oz.) can fat free chicken broth
1 (14.5 oz.) can stewed tomatoes, undrained
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1 lime
1. Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken and saute for 2 minutes. Add chile and cumin; stir well.
2. Add water, salt, broth, and tomatoes and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro and serve with lime wedges, sour cream, cheese, and diced avocado.
1 Tbs. canola oil
1 1/2 tsp. minced garlic
3/4 pound chicken breast tenders, but into bite-sized pieces
1 tsp. chipotle chile in adobo sauce
1 tsp. cumin
1 cup water
1/2 tsp. salt
1 (14 oz.) can fat free chicken broth
1 (14.5 oz.) can stewed tomatoes, undrained
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1 lime
1. Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken and saute for 2 minutes. Add chile and cumin; stir well.
2. Add water, salt, broth, and tomatoes and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro and serve with lime wedges, sour cream, cheese, and diced avocado.
Black Bean Enchilada Casserole
Another vegetarian dish that doesn't seem like it's vegetarian. Recipe courtesy of Cooking Light.
1 cup (4 oz.) Monterey Jack cheese, divided
1 cup cooked brown basmati rice or long-grain rice
1 cup sour cream
1/2 cup fresh cilantro, chopped
1/3 cup chopped green onions
1 tsp. cumin
1 tsp. chili powder
1 can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1 (19 oz.) can red enchilada sauce
Cooking spray
12 (6 inch) corn tortillas
1. Preheat oven to 350.
2. Combine 1/2 cup cheese, rice, and the next 7 ingredients in a large bowl. Spread 1/4 cup enchilada sauce in the bottom of an 11x7 inch baking dish coated with cooking spray.
3. Heat remaining enchilada sauce in a skillet for 2 minutes, or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce and arrange, overlapping, in the bottom of baking dish.
4. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm sauce, and arrange over bean mixture.
5. Top with remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake at 350 for 40 minutes or until bubbly.
1 cup (4 oz.) Monterey Jack cheese, divided
1 cup cooked brown basmati rice or long-grain rice
1 cup sour cream
1/2 cup fresh cilantro, chopped
1/3 cup chopped green onions
1 tsp. cumin
1 tsp. chili powder
1 can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1 (19 oz.) can red enchilada sauce
Cooking spray
12 (6 inch) corn tortillas
1. Preheat oven to 350.
2. Combine 1/2 cup cheese, rice, and the next 7 ingredients in a large bowl. Spread 1/4 cup enchilada sauce in the bottom of an 11x7 inch baking dish coated with cooking spray.
3. Heat remaining enchilada sauce in a skillet for 2 minutes, or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce and arrange, overlapping, in the bottom of baking dish.
4. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm sauce, and arrange over bean mixture.
5. Top with remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake at 350 for 40 minutes or until bubbly.
Apple-Cinnamon Granola
I think it's sort of fun to make your own from time to time. This one is great on ice cream or yogurt.
3 cups rolled oats
1 cup Cheerios
1/3 cup oat bran
1/3 cup finely chopped walnuts
2 tsp. cinnamon
1/4 tsp. cardamom
2 Tbs. butter
1/3 cup applesauce
1/4 cup honey
2 Tbs. brown sugar
Cooking spray
1 cup chopped dried apple
1. Combine first 6 ingredients in a large bowl and stir well to combine.
2. Melt butter in a medium saucepan over medium heat. Add applesauce, honey, and brown sugar to pan, and bring to a boil. Cook for 1 minute, stirring frequently.
3. Pour applesauce mixture over oat mixture, stirring to coat. Spread mixture in an even layer on a jelly roll pan coated with cooking spray.
4. Bake at 250 for 1 1/2 hours, stirring every 30 minutes. Allow to cool completely. Stir in chopped apple.
5. Store in an airtight container for one week.
3 cups rolled oats
1 cup Cheerios
1/3 cup oat bran
1/3 cup finely chopped walnuts
2 tsp. cinnamon
1/4 tsp. cardamom
2 Tbs. butter
1/3 cup applesauce
1/4 cup honey
2 Tbs. brown sugar
Cooking spray
1 cup chopped dried apple
1. Combine first 6 ingredients in a large bowl and stir well to combine.
2. Melt butter in a medium saucepan over medium heat. Add applesauce, honey, and brown sugar to pan, and bring to a boil. Cook for 1 minute, stirring frequently.
3. Pour applesauce mixture over oat mixture, stirring to coat. Spread mixture in an even layer on a jelly roll pan coated with cooking spray.
4. Bake at 250 for 1 1/2 hours, stirring every 30 minutes. Allow to cool completely. Stir in chopped apple.
5. Store in an airtight container for one week.
Greek Chicken with Capers and Orzo
If you've never had capers before, this is the recipe to try them with! Make it a Greek meal and serve with hummus and pita wedges. Recipe courtesy of Cooking Light.
1 cup uncooked orzo pasta
12 ounces chicken breast tenders
1 Tbs. dried Greek seasoning blend
2 Tbs. capers
2 Tbs. lemon juice
2 Tbs. olive oil
1 tsp. minced garlic
1/2 tsp. salt
1 large red bell pepper, cut into thin strips
1/2 cup finely chopped green onions
1. Cook orzo according to package directions. Drain.
2. While orzo cooks, heat a large skillet over medium high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm.
3. Combine Greek seasoning and next 5 ingredients (through salt); set aside.
4. Recoat pan with cooking spray. Add bell pepper and saute 2 minutes. Add onions; saute 1 minute or until peppers begin to brown. Return chicken to the pan. Stir in caper mixture, tossing gently to coat.
5. Spoon chicken mixture over orzo and serve immediately.
1 cup uncooked orzo pasta
12 ounces chicken breast tenders
1 Tbs. dried Greek seasoning blend
2 Tbs. capers
2 Tbs. lemon juice
2 Tbs. olive oil
1 tsp. minced garlic
1/2 tsp. salt
1 large red bell pepper, cut into thin strips
1/2 cup finely chopped green onions
1. Cook orzo according to package directions. Drain.
2. While orzo cooks, heat a large skillet over medium high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm.
3. Combine Greek seasoning and next 5 ingredients (through salt); set aside.
4. Recoat pan with cooking spray. Add bell pepper and saute 2 minutes. Add onions; saute 1 minute or until peppers begin to brown. Return chicken to the pan. Stir in caper mixture, tossing gently to coat.
5. Spoon chicken mixture over orzo and serve immediately.
Zeppole
These are heavenly little fried doughnuts--serve with powdered sugar, or roll in cinnamon sugar. Recipe courtesy of Giada DiLaurentis.
1 cup flour
2 tsp. baking powder
1 pinch salt
1 Tbs. sugar
2 beaten eggs
1 cup ricotta cheese
1/4 tsp. vanilla
1. Place all ingredients in a large saucepan over low heat. Mix with an electric mixer until combined. Mixture will be sticky.
2. Heat frying oil to 375. Drop tablespoon-sized balls of dough in the oil and fry for 3-4 minutes. Remove from oil and drain.
1 cup flour
2 tsp. baking powder
1 pinch salt
1 Tbs. sugar
2 beaten eggs
1 cup ricotta cheese
1/4 tsp. vanilla
1. Place all ingredients in a large saucepan over low heat. Mix with an electric mixer until combined. Mixture will be sticky.
2. Heat frying oil to 375. Drop tablespoon-sized balls of dough in the oil and fry for 3-4 minutes. Remove from oil and drain.
Orzo with Peppers and Asparagus
Yet another recipe that uses orzo--I can't help that I like it so much better than rice! Recipe courtesy of Sunset Magazine.
1 cup orzo pasta, cooked according to package directions
2 Tbs. olive oil
1 1/2 cups thinly sliced red, yellow and/or orange bell pepper
2 Tbs. minced garlic
1 lb. asparagus, trimmed and cut into thirds
2 Tbs. chopped mint
3 Tbs. chopped fresh basil
3 Tbs. chopped flat-leaf parsley
1/4 cup grated Parmesan cheese
2 Tbs. olive oil
3/4 tsp. kosher salt
1/4 tsp. pepper
1. In a large skillet over high heat, heat 2 Tbs. olive oil. Add the bell pepper, garlic, and asparagus. Cook, stirring often, until softened.
2. Take off the heat and stir in mint, basil, parsley, Parmesan, olive oil, salt and pepper. Add entire mixture to cooked orzo. Serve with additional Parmesan cheese.
1 cup orzo pasta, cooked according to package directions
2 Tbs. olive oil
1 1/2 cups thinly sliced red, yellow and/or orange bell pepper
2 Tbs. minced garlic
1 lb. asparagus, trimmed and cut into thirds
2 Tbs. chopped mint
3 Tbs. chopped fresh basil
3 Tbs. chopped flat-leaf parsley
1/4 cup grated Parmesan cheese
2 Tbs. olive oil
3/4 tsp. kosher salt
1/4 tsp. pepper
1. In a large skillet over high heat, heat 2 Tbs. olive oil. Add the bell pepper, garlic, and asparagus. Cook, stirring often, until softened.
2. Take off the heat and stir in mint, basil, parsley, Parmesan, olive oil, salt and pepper. Add entire mixture to cooked orzo. Serve with additional Parmesan cheese.
Linguine with Asparagus and Pine Nuts
When asparagus is in season, this is the recipe I reach for. It takes less than 30 minutes, start to finish. This is vegetarian, but it's so good even your meat eaters will ask for seconds!
12 ounces linguine
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, minced
2 pouns asparagus, trimmed and cut into 1 inch pieces
kosher salt and pepper
1 cup shaved Parmesan (about 3 ounces)
1. Cook the linguine according to package directions. When done, reserve 1 cup of the pasta water, then drain the linguine and return to the pot.
2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1-2 minutes. (Be careful not to burn the pine nuts!) Add the asparagus and cook, tossing occasionally, until just tender, 2-3 minutes.
3. Add the asparagus mixture to the pasta, along with 1 tsp. salt and 1/2 tsp. pepper. Toss to combine. If the mixture seems dry, add the reserved pasta water, 1/4 cup at a time, until the pasta reaches a desired consistency.
4. Sprinkle with the shaved Parmesan and serve.
12 ounces linguine
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, minced
2 pouns asparagus, trimmed and cut into 1 inch pieces
kosher salt and pepper
1 cup shaved Parmesan (about 3 ounces)
1. Cook the linguine according to package directions. When done, reserve 1 cup of the pasta water, then drain the linguine and return to the pot.
2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1-2 minutes. (Be careful not to burn the pine nuts!) Add the asparagus and cook, tossing occasionally, until just tender, 2-3 minutes.
3. Add the asparagus mixture to the pasta, along with 1 tsp. salt and 1/2 tsp. pepper. Toss to combine. If the mixture seems dry, add the reserved pasta water, 1/4 cup at a time, until the pasta reaches a desired consistency.
4. Sprinkle with the shaved Parmesan and serve.
Cilantro-Lime Chicken with Avocado Salsa
Quick, easy, and fresh! One of our favorite dishes for avocado.
2 Tbs. minced fresh cilantro
2 1/2 Tbs. fresh lime juice
1 1/2 Tbs. olive oil
4 (6 oz.) boneless, skinless chicken breast halves
1/2 tsp. salt
1 cup chopped Roma tomato (about 2)
2 Tbs. finely chopped red onion
2 tsp. fresh lime juice
1/2 tsp. salt
1/2 tsp. pepper
1 avocado, peeled and chopped
1. Combine cilantro, lime juice, olive oil, and chicken in a large Ziploc bag. Toss to coat and let stand for 3 minutes.
2. Remove chicken from marinade and discard marinade. Sprinkle chicken evenly with salt. Grill for 6 minutes on each side or until done.
3. To prepare salsa, mix tomato, onion, lime juice, salt and pepper in a medium bowl. Add avocado and stir gently to combine. Serve salsa over chicken.
2 Tbs. minced fresh cilantro
2 1/2 Tbs. fresh lime juice
1 1/2 Tbs. olive oil
4 (6 oz.) boneless, skinless chicken breast halves
1/2 tsp. salt
1 cup chopped Roma tomato (about 2)
2 Tbs. finely chopped red onion
2 tsp. fresh lime juice
1/2 tsp. salt
1/2 tsp. pepper
1 avocado, peeled and chopped
1. Combine cilantro, lime juice, olive oil, and chicken in a large Ziploc bag. Toss to coat and let stand for 3 minutes.
2. Remove chicken from marinade and discard marinade. Sprinkle chicken evenly with salt. Grill for 6 minutes on each side or until done.
3. To prepare salsa, mix tomato, onion, lime juice, salt and pepper in a medium bowl. Add avocado and stir gently to combine. Serve salsa over chicken.
Chicken Scaloppine
Make this recipe on a night when you're stressed--pounding out the chicken breasts is a great way to get all that frustration out! Recipe courtesy of Cooking Light.
6 (6 oz.) boneless, skinless chicken breast halves
3/4 tsp. salt
1/2 tsp. pepper
1 cup fat free chicken broth
1/3 cup dry white wine or extra chicken broth
1 Tbs. olive oil
1/2 Tbs. fresh lemon juice
1 Tbs. butter
1. Place each chicken breast between two sheets of plastic wrap. Pound to 1/4 inch thickness using a meat mallet or heavy skillet. Sprinkle chicken breasts evenly with salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray, then add 2 breast halves to the pan. Saute 2 minutes on each side, or until done, and remove. Repeat with remaining chicken.
3. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Add olive oil and lemon juice to the pan and stir to combine. Remove from heat; stir in butter.
4. Arrange chicken on a platter. Drizzle pan sauce over the top.
6 (6 oz.) boneless, skinless chicken breast halves
3/4 tsp. salt
1/2 tsp. pepper
1 cup fat free chicken broth
1/3 cup dry white wine or extra chicken broth
1 Tbs. olive oil
1/2 Tbs. fresh lemon juice
1 Tbs. butter
1. Place each chicken breast between two sheets of plastic wrap. Pound to 1/4 inch thickness using a meat mallet or heavy skillet. Sprinkle chicken breasts evenly with salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray, then add 2 breast halves to the pan. Saute 2 minutes on each side, or until done, and remove. Repeat with remaining chicken.
3. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Add olive oil and lemon juice to the pan and stir to combine. Remove from heat; stir in butter.
4. Arrange chicken on a platter. Drizzle pan sauce over the top.
Salmon with Pineapple Salsa
This recipe uses Thai sweet chili sauce--if you haven't tried it, you're missing out! They use it like ketchup in Australia, which is where I first tasted it. It's great on chicken, too. Lately I've seen it in the regular grocery store, so hopefully it's easy for you to find. Recipe courtesy of The Next Food Network Star.
2 limes
3 Tbs. Thai sweet chili sauce
2 Tbs. soy sauce
1 Tbs. Dijon mustard
4 pieces (6 oz. each) skinless salmon fillet
1 ripe small pineapple (about 3 pounds)
1 bag baby spinach
1. Adjust oven riack so it is 6 inches away from the heat source. Preheat broiler.
2. Grate 1/2 tsp. lime peel and the squeeze for 3 Tbs. juice. In a large bowl, stir lime peel, juice, chili sauce, soy sauce, and Dijon until blended. Reserve 3 Tbs. of mixture to glaze salmon and set remainder aside.
3. Arrange salmon on a foil-lined rack in broiling pan. Place pan in oven and broil salmon for 5 minutes. Brush salmon with reserved chili sauce mixture and broil 4-5 minutes longer, until salmon in opaque throughout.
4. Meanwhile, peel and core pineapple, then cut into 1/2 inch chunks. Add the pineapple to the bowl with the remaining chili sauce mixture and toss to coat.
5. To serve, divide spinach among 4 plates. Top each with 1 piece of salmon and 3/4 cup pineapple. Drizzle pineapple juices over spinach.
2 limes
3 Tbs. Thai sweet chili sauce
2 Tbs. soy sauce
1 Tbs. Dijon mustard
4 pieces (6 oz. each) skinless salmon fillet
1 ripe small pineapple (about 3 pounds)
1 bag baby spinach
1. Adjust oven riack so it is 6 inches away from the heat source. Preheat broiler.
2. Grate 1/2 tsp. lime peel and the squeeze for 3 Tbs. juice. In a large bowl, stir lime peel, juice, chili sauce, soy sauce, and Dijon until blended. Reserve 3 Tbs. of mixture to glaze salmon and set remainder aside.
3. Arrange salmon on a foil-lined rack in broiling pan. Place pan in oven and broil salmon for 5 minutes. Brush salmon with reserved chili sauce mixture and broil 4-5 minutes longer, until salmon in opaque throughout.
4. Meanwhile, peel and core pineapple, then cut into 1/2 inch chunks. Add the pineapple to the bowl with the remaining chili sauce mixture and toss to coat.
5. To serve, divide spinach among 4 plates. Top each with 1 piece of salmon and 3/4 cup pineapple. Drizzle pineapple juices over spinach.
Mediterranean Orzo Salad
There's not much to say, except it's fabulous! Recipe courtesy of Sunset Magazine.
8 oz. orzo pasta, cooked according to package directions
2 cups halved cherry tomatoes
1 cup fresh basil leaves, chopped
1 tsp. minced garlic
1/4 cup toasted pine nuts
1/2 cup kalamata olives, pitted and halved
4 oz. feta cheese, broken into chunks
2 cups baby spinach
1 Tbs. olive oil
2 Tbs. balsamic vinegar
salt and pepper
1. Combine tomatoes, basil, garlic, pine nuts, olives, feta and spinach in a large bowl. Add cooked orzo.
2. Whisk oil, vinegar, salt and pepper together and toss with salad.
8 oz. orzo pasta, cooked according to package directions
2 cups halved cherry tomatoes
1 cup fresh basil leaves, chopped
1 tsp. minced garlic
1/4 cup toasted pine nuts
1/2 cup kalamata olives, pitted and halved
4 oz. feta cheese, broken into chunks
2 cups baby spinach
1 Tbs. olive oil
2 Tbs. balsamic vinegar
salt and pepper
1. Combine tomatoes, basil, garlic, pine nuts, olives, feta and spinach in a large bowl. Add cooked orzo.
2. Whisk oil, vinegar, salt and pepper together and toss with salad.
Chicken and Cashew Stir Fry
I always order Cashew Chicken at Chinese restaurants, so I decided to start making it myself. This recipe only takes 30 minutes, and it's so tasty! Recipe courtesy of Cooking Light.
3 Tbs. soy sauce, divided
2 Tbs. dry sherry
4 tsp. cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat free chicken broth
2 Tbs. oyster sauce
1 Tbs. honey
2 tsp. sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 Tbs. grated fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3)
1/4 cup chopped dry-roasted cashews
1. Combine 1 Tbs. soy sauce, sherry, 2 tsp. cornstarch, and chicken in a large bowl; toss well to coat.
2. Combine remaining 2 Tbs. soy sauce, remaining 2 tsp. cornstarch, broth, oyster sauce, and honey in a small bowl.
3. Heat 1 tsp. oil in large skillet over medium-high heat. Add the chicken mixture to the pan and saute 3 minutes. Remove chicken from pan.
4. Add remaining 1 tsp. oil to pan, along with onion, celery, and bell pepper. Saute 2 minutes, then add the ginger and garlic. Saute for an additional minute.
5. Return chicken to the pan and saute for 1 minute to combine. Stir in broth mixture.
6. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat and sprinkle with green onions and cashews. Serve over rice.
3 Tbs. soy sauce, divided
2 Tbs. dry sherry
4 tsp. cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat free chicken broth
2 Tbs. oyster sauce
1 Tbs. honey
2 tsp. sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 Tbs. grated fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3)
1/4 cup chopped dry-roasted cashews
1. Combine 1 Tbs. soy sauce, sherry, 2 tsp. cornstarch, and chicken in a large bowl; toss well to coat.
2. Combine remaining 2 Tbs. soy sauce, remaining 2 tsp. cornstarch, broth, oyster sauce, and honey in a small bowl.
3. Heat 1 tsp. oil in large skillet over medium-high heat. Add the chicken mixture to the pan and saute 3 minutes. Remove chicken from pan.
4. Add remaining 1 tsp. oil to pan, along with onion, celery, and bell pepper. Saute 2 minutes, then add the ginger and garlic. Saute for an additional minute.
5. Return chicken to the pan and saute for 1 minute to combine. Stir in broth mixture.
6. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat and sprinkle with green onions and cashews. Serve over rice.
Beef Broccoli Lo Mein
This requires a lot of Asian specialty ingredients, but it's so worth it! Here's a tip: put the flank steak in the freezer for about 30 minutes--it makes it much easier to cut. Recipe courtesy of Cooking Light.
8 ounces spaghetti
1 tsp. dark sesame oil
1 Tbs. peanut oil (it's okay to use a different oil if you have nut allergies)
1 Tbs. minced fresh ginger
4 garlic cloves, minced
3 cups broccoli, chopped
1 1/2 cups vertically sliced onion
1 (1 pound) flank steak, trimmed and cut across the grain into long strips
3 Tbs. soy sauce
2 Tbs. brown sugar
1 Tbs. oyster sauce
1 Tbs. chile paste with garlie (such as Sambal oelek)
1. Cook pasta according to package directions. Drain and toss with sesame oil to coat.
2. While pasta cooks, heat the peanut oil in a large skillet over medium-high heat. Add ginger and garlic and saute 30 seconds.
3. Add broccoli and onion, saute 3 minutes.
4. Add steak and saute for about 5 minutes, until done.
5. Add pasta, soy sauce, and remaining ingredients; cook 1 minute, or unti lo mein is thoroughly heated, stirring constantly.
8 ounces spaghetti
1 tsp. dark sesame oil
1 Tbs. peanut oil (it's okay to use a different oil if you have nut allergies)
1 Tbs. minced fresh ginger
4 garlic cloves, minced
3 cups broccoli, chopped
1 1/2 cups vertically sliced onion
1 (1 pound) flank steak, trimmed and cut across the grain into long strips
3 Tbs. soy sauce
2 Tbs. brown sugar
1 Tbs. oyster sauce
1 Tbs. chile paste with garlie (such as Sambal oelek)
1. Cook pasta according to package directions. Drain and toss with sesame oil to coat.
2. While pasta cooks, heat the peanut oil in a large skillet over medium-high heat. Add ginger and garlic and saute 30 seconds.
3. Add broccoli and onion, saute 3 minutes.
4. Add steak and saute for about 5 minutes, until done.
5. Add pasta, soy sauce, and remaining ingredients; cook 1 minute, or unti lo mein is thoroughly heated, stirring constantly.
Black Bean, Corn, and Mango Salsa
This is what my sister-in-law Whitney is famous for. I think it was originally a Cooking Light recipe that she tweaked. Anyhow, it's great just as a dip with chips, but it's good on chicken, fish, etc., too!
1 can whole-kernel corn, drained
1 can black beans, rinsed and drained
1/2 red bell pepper, diced
1 bunch green onions, sliced
1/3 c. cilantro, chopped
2 Tbs. balsamic vinegar
3 Tbs. lime juice
1 tsp. cumin
1 serrano pepper, minced (remove the seeds and ribs if you want it mild)
1 mango, diced (if mangos aren't in season, use pineapple)
1 tsp. garlic powder
1 tsp. salt
Mix all the ingredients together and chill for at least an hour before serving. It gets better the longer it sits.
1 can whole-kernel corn, drained
1 can black beans, rinsed and drained
1/2 red bell pepper, diced
1 bunch green onions, sliced
1/3 c. cilantro, chopped
2 Tbs. balsamic vinegar
3 Tbs. lime juice
1 tsp. cumin
1 serrano pepper, minced (remove the seeds and ribs if you want it mild)
1 mango, diced (if mangos aren't in season, use pineapple)
1 tsp. garlic powder
1 tsp. salt
Mix all the ingredients together and chill for at least an hour before serving. It gets better the longer it sits.
Monday, April 12, 2010
Chipotle Chicken Taco Salad
If you're not familiar with chipotle chiles in adobo sauce, you'll find them in the Latin section of the store. The can will have several chiles inside, along with the adobo sauce. I recommend that you drain a bit of the sauce off, then dump the rest in the blender and pulse. Freeze the leftovers in 1/2 Tablespoon-sized portions--it'll last you for a while. Recipe courtesy of Cooking Light.
Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1/2 to 1 Tablespoon chipotle chiles in adobo sauce--it's pretty spicy stuff!
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. fresh lime juice
1/4 tsp. salt
Salad:
4 cups romaine lettuce
2 cups chopped roasted skinless, boneless chicken breast (about 2)
1 cup cherry tomatoes, halved
1/2 cup diced, peeled avocado
1/3 cup thinly sliced red onion
1 (15 oz.) can black beans, rinsed and drained
1 (8 oz.) can corn, rinsed and drained
Combine dressing ingredients, stirring well. Taste, and add additional chipotles if desired. Combine all salad ingredients in a large bowl, then drizzle with dressing. Toss to combine and serve immediately with tortilla chips.
Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1/2 to 1 Tablespoon chipotle chiles in adobo sauce--it's pretty spicy stuff!
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. fresh lime juice
1/4 tsp. salt
Salad:
4 cups romaine lettuce
2 cups chopped roasted skinless, boneless chicken breast (about 2)
1 cup cherry tomatoes, halved
1/2 cup diced, peeled avocado
1/3 cup thinly sliced red onion
1 (15 oz.) can black beans, rinsed and drained
1 (8 oz.) can corn, rinsed and drained
Combine dressing ingredients, stirring well. Taste, and add additional chipotles if desired. Combine all salad ingredients in a large bowl, then drizzle with dressing. Toss to combine and serve immediately with tortilla chips.
Orzo Salad
This is my staple to take to BBQ parties and the like. It's always a hit! Recipe courtesy of Giada DeLaurentis, but I've tweaked her recipe, so I guess it's courtesy of me, too :)
1 pound orzo pasta, cooked according to package directions. When the pasta is cooked, drain, and then spread on a cookie sheet and drizzle with olive oil. Toss, then let cool.
2 cups arugula (spinach works too, if you can't find arugula)
3/4 cup feta cheese, crumbled
1/2 cup sundried tomatoes, chopped
12 fresh basil leaves, chopped
1/4 cup toasted pine nuts
1/4 cup olive oil
3 Tbs. fresh lemon juice
1 1/2 tsp. salt
1 tsp. freshly ground pepper
Once the orzo has cooled, just mix with all the other ingredients and refrigerate until ready to serve. I promise you'll get asked for the recipe!
1 pound orzo pasta, cooked according to package directions. When the pasta is cooked, drain, and then spread on a cookie sheet and drizzle with olive oil. Toss, then let cool.
2 cups arugula (spinach works too, if you can't find arugula)
3/4 cup feta cheese, crumbled
1/2 cup sundried tomatoes, chopped
12 fresh basil leaves, chopped
1/4 cup toasted pine nuts
1/4 cup olive oil
3 Tbs. fresh lemon juice
1 1/2 tsp. salt
1 tsp. freshly ground pepper
Once the orzo has cooled, just mix with all the other ingredients and refrigerate until ready to serve. I promise you'll get asked for the recipe!
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