Yield:
Makes about 20 appetizer servings
Ingredients:
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
Directions:
1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Makes 6 servings.
Prep: 10 min; Chill: 1 hr., 30 min.
Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.
Per serving: Calories 93; Fat 6.1g (sat 1.6g, mono 3.9g, poly 0.5g); Protein 2.1g; Carb 8.7g; Fiber 2.4g; Chol 6mg; Iron 0.9mg; Sodium 243mg; Calc 53mg.
Monday, September 21, 2009
Picadillo Tacos
Ingredients:
1 pound ground beef
1 tablespoon vegetable oil
2 carrots, diced
1 small onion, diced
1/2 teaspoon salt
2 plum tomatoes, diced
1 to 2 canned chipotle peppers in adobo sauce, minced
8 (8-inch) soft taco-size corn or flour tortillas, warmed
Garnish: fresh cilantro sprigs
Directions:
1. Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned.
2. Stir in carrots, onion, and salt; sauté 5 minutes.
3. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften.
4. Serve mixture with warm tortillas. Garnish, if desired.
Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish). Prep: 15 min., Cook: 13 min.
Vegetarian Picadillo Tacos:
Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sautéing crumbles in hot oil 3 to 4 minutes.
Nutrition Facts:
Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 0.8g, mono 0.8g, poly 2.7g); Protein 9.7g; Carb 20.6g; Fiber 2.5g; Chol 0mg; Iron 2.2mg; Sodium 548mg; Calc 63mg
1 pound ground beef
1 tablespoon vegetable oil
2 carrots, diced
1 small onion, diced
1/2 teaspoon salt
2 plum tomatoes, diced
1 to 2 canned chipotle peppers in adobo sauce, minced
8 (8-inch) soft taco-size corn or flour tortillas, warmed
Garnish: fresh cilantro sprigs
Directions:
1. Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned.
2. Stir in carrots, onion, and salt; sauté 5 minutes.
3. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften.
4. Serve mixture with warm tortillas. Garnish, if desired.
Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish). Prep: 15 min., Cook: 13 min.
Vegetarian Picadillo Tacos:
Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sautéing crumbles in hot oil 3 to 4 minutes.
Nutrition Facts:
Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 0.8g, mono 0.8g, poly 2.7g); Protein 9.7g; Carb 20.6g; Fiber 2.5g; Chol 0mg; Iron 2.2mg; Sodium 548mg; Calc 63mg
King Ranch Casserole
Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Directions:
1. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 7 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.
4. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
5. Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Directions:
1. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 7 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.
4. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
5. Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Chicken Pot Pie
Ingredients:
1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce
Directions:
1. Bring first 5 ingredients to a boil in a large Dutch oven;
2. reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.
3. Remove chicken, reserving 3 1/2 cups broth in Dutch oven;
4. discard celery tops. Let chicken cool;
5. skin, bone, and cut into bite-size pieces.
6. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
7. Crumble bacon, and set aside.
8. Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
9. Gradually whisk in flour until blended.
10. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly.
11. Stir in chicken, bacon, eggs, and next 5 ingredients.
12. Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
13. Bake at 450° for 25 minutes or until golden and bubbly.
14.Serve with cranberry sauce.
1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce
Directions:
1. Bring first 5 ingredients to a boil in a large Dutch oven;
2. reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.
3. Remove chicken, reserving 3 1/2 cups broth in Dutch oven;
4. discard celery tops. Let chicken cool;
5. skin, bone, and cut into bite-size pieces.
6. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
7. Crumble bacon, and set aside.
8. Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
9. Gradually whisk in flour until blended.
10. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly.
11. Stir in chicken, bacon, eggs, and next 5 ingredients.
12. Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
13. Bake at 450° for 25 minutes or until golden and bubbly.
14.Serve with cranberry sauce.
Granola, Yogurt, Berry Parfait
Ingredients:
2 cups plain yogurt
2 cups your favorite granola
2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced
4 tablespoons honey
Directions:
1. Line up 4 parfait, white wine, or other tall glasses.
2. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
3. Spoon 2 tablespoons of granola overtop and smooth surface.
4. Spoon 2 tablespoons of fruit overtop and smooth surface.
5. Repeat the process, adding a bit of honey here and there, to taste.
2 cups plain yogurt
2 cups your favorite granola
2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced
4 tablespoons honey
Directions:
1. Line up 4 parfait, white wine, or other tall glasses.
2. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
3. Spoon 2 tablespoons of granola overtop and smooth surface.
4. Spoon 2 tablespoons of fruit overtop and smooth surface.
5. Repeat the process, adding a bit of honey here and there, to taste.
Grilled Chicken Cobb Salad
Ingredients:
2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)
Directions:
1. Heat a grill pan or nonstick skillet over medium high heat.
2. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper.
3. Wash hands.
4. Grill or pan-fry chicken 6 to 7 minutes on each side.
5. Remove from heat and let rest 5 minutes.
6. In a small pot, cover eggs with cold water.
7. Place over high heat and bring water to a boil.
8. Once it comes to a boil, cover the pot and turn off the heat.
9. Set a timer for 10 minutes.
10. After the 10 minutes, cool eggs under cold running water. Peel and chop.
11. Brown chopped bacon in a skillet over medium high heat.
12 .Drain bacon on paper towels.
13. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl.
14. Dress chopped lettuce with the juice of 1 1/2 lemons.
15. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce.
16. Season greens with salt and pepper, to taste.
17. Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
18. Halve chicken breasts and chop the meat.
19. To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.
2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)
Directions:
1. Heat a grill pan or nonstick skillet over medium high heat.
2. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper.
3. Wash hands.
4. Grill or pan-fry chicken 6 to 7 minutes on each side.
5. Remove from heat and let rest 5 minutes.
6. In a small pot, cover eggs with cold water.
7. Place over high heat and bring water to a boil.
8. Once it comes to a boil, cover the pot and turn off the heat.
9. Set a timer for 10 minutes.
10. After the 10 minutes, cool eggs under cold running water. Peel and chop.
11. Brown chopped bacon in a skillet over medium high heat.
12 .Drain bacon on paper towels.
13. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl.
14. Dress chopped lettuce with the juice of 1 1/2 lemons.
15. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce.
16. Season greens with salt and pepper, to taste.
17. Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
18. Halve chicken breasts and chop the meat.
19. To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.
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