As I've mentioned before,my husband will eat anything with slaw in its name. It's a great way to get my family to get more veggies.
Serves 6
1 bag broccoli slaw
2 mangos peeled and cubed
1/2 a can of pineapple cubes drained,reserve juice
1/4 cup diced cilantro
juice of 2 limes
3 tablespoons olive oil
2 avocados diced
salt and pepper
2 teaspoons sugar
Put the slaw, mangos, avocados,cilantro and pineapple in a bowl. In a small bowl mix together the lime juice, olive oil, sugar, salt and pepper,and 1/4 cup pineapple juice. Pour over veggies and toss to coat.
Thursday, June 30, 2011
Smoky Ranchero Beans
This dish is a nice change from refried beans.
Serves 6
3 pieces of bacon diced
1 clove garlic
1/2 an onion diced
1 jalapeno seeded and diced
2 15 oz cans of pinto beans drained and rinsed
1 cup chicken stock
salt and pepper to taste
In a medium sauce pot. Cook the bacon over medium high heat. When the bacon has begun to release some of its fat, add the onion,garlic and jalapeno. Continue to cook until onion is translucent. Add the beans, stock, salt and pepper. Heat until mixture comes to a boil and serve.
Serves 6
3 pieces of bacon diced
1 clove garlic
1/2 an onion diced
1 jalapeno seeded and diced
2 15 oz cans of pinto beans drained and rinsed
1 cup chicken stock
salt and pepper to taste
In a medium sauce pot. Cook the bacon over medium high heat. When the bacon has begun to release some of its fat, add the onion,garlic and jalapeno. Continue to cook until onion is translucent. Add the beans, stock, salt and pepper. Heat until mixture comes to a boil and serve.
Tex-Mex Steak
We will be guests at my dear friend Lori's house on the 4th with no cooking for me! But if I were planning a get together for the 4th, this is what would be on the menu.
Serves 6-8
2 pounds skirt steak
juice of one lime
1/2 cup pineapple juice
1/4 cup ponzu sauce or soy sauce
1 tablespoon of honey
2 teaspoons ancho chili powder
1 teaspoon smoked paprika
salt and pepper
In a small bowl stir together the pineapple juice, lime juice, ponzu sauce, honey, chili powder and paprika. Put the steak into a large zip lock bag and pour in the marinade. Seal the bag and flip a few times to coat the meat. Leave meat in marinade for 30 minutes to 1 hour. Remove from the bag, season with salt and pepper. Heat your bbq. Wipe the grates down with an clean rag that you have soaked in vegetable oil. Grill steak over a hot grill. Serve with pico de gallo.
Serves 6-8
2 pounds skirt steak
juice of one lime
1/2 cup pineapple juice
1/4 cup ponzu sauce or soy sauce
1 tablespoon of honey
2 teaspoons ancho chili powder
1 teaspoon smoked paprika
salt and pepper
In a small bowl stir together the pineapple juice, lime juice, ponzu sauce, honey, chili powder and paprika. Put the steak into a large zip lock bag and pour in the marinade. Seal the bag and flip a few times to coat the meat. Leave meat in marinade for 30 minutes to 1 hour. Remove from the bag, season with salt and pepper. Heat your bbq. Wipe the grates down with an clean rag that you have soaked in vegetable oil. Grill steak over a hot grill. Serve with pico de gallo.
South of the Border Rice
I once asked my friend Nancy to tell me how to make rice like the kind most Mexican restaurants serve. I was surprised how easy it was to make. Here's the recipe she shared with me.
Serves 6-8
3 tablespoons olive oil
1 onion diced
2 cloves garlic minced
2 oz tomato paste
3 cups chicken stock
1 1/2 cups long grain white rice
1 tablespoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon pepper
In a large skillet with a lid, heat the oil over medium high heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add rice and stir to coat with oil. Add the salt, pepper, chili powder and cumin, stir to combine. Stir in the tomato paste. Once it is incorporated add the chicken stock. When the stock comes to a boil, turn the heat down to simmer, put the lid on the skillet and cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes with the cover on. Serve
Serves 6-8
3 tablespoons olive oil
1 onion diced
2 cloves garlic minced
2 oz tomato paste
3 cups chicken stock
1 1/2 cups long grain white rice
1 tablespoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon pepper
In a large skillet with a lid, heat the oil over medium high heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add rice and stir to coat with oil. Add the salt, pepper, chili powder and cumin, stir to combine. Stir in the tomato paste. Once it is incorporated add the chicken stock. When the stock comes to a boil, turn the heat down to simmer, put the lid on the skillet and cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes with the cover on. Serve
Monday, June 27, 2011
Toad in a Veggie Hole
This makes a fast and easy dinner or is a great brunch offering. I like the idea of using bell pepper rounds instead of bread. A few less calories and great added flavor.
Serves 6
6 eggs
2-3 large bell peppers
olive oil
salt and pepper to taste
Cut the tops off of the peppers and remove seeds. Then cut the peppers into rings about 1/2 inch thick.Heat a large heavy skillet on medium high heat. Add enough olive oil to coat the bottom of the pan. Place the pepper rings into the pan. Crack on egg into the center of each ring. Season each egg with salt and pepper. When bottom is cooked, gently flip the egg and pepper ring over to cook the other side. If you want the center to remain runny, turn down the heat and cover the pan for a few more minutes until the white is set on the top.
Serves 6
6 eggs
2-3 large bell peppers
olive oil
salt and pepper to taste
Cut the tops off of the peppers and remove seeds. Then cut the peppers into rings about 1/2 inch thick.Heat a large heavy skillet on medium high heat. Add enough olive oil to coat the bottom of the pan. Place the pepper rings into the pan. Crack on egg into the center of each ring. Season each egg with salt and pepper. When bottom is cooked, gently flip the egg and pepper ring over to cook the other side. If you want the center to remain runny, turn down the heat and cover the pan for a few more minutes until the white is set on the top.
Turkey Sausage Patties
These taste just like sausage. No one will know that they begin as plain ground turkey, unless you spill the beans. I rarely buy breakfast sausage anymore as these have all the taste but way less fat.
Makes 8 patties
1 pound lean ground Turkey
1 tablespoon Montreal Steak Seasoning
1 teaspoon fennel seeds
1 tablespoon smoked paprika
1 teaspoon poultry seasoning
Mix by hand until everything is just combined. Heat a large skillet over medium high heat. Add enough olive oil to coat the bottom of the pan. Using an ice-cream scoop, scoop out the meat mixture and pat it out into small patties. Cook in the skillet until both sides are browned and the patties are cooked through.
Makes 8 patties
1 pound lean ground Turkey
1 tablespoon Montreal Steak Seasoning
1 teaspoon fennel seeds
1 tablespoon smoked paprika
1 teaspoon poultry seasoning
Mix by hand until everything is just combined. Heat a large skillet over medium high heat. Add enough olive oil to coat the bottom of the pan. Using an ice-cream scoop, scoop out the meat mixture and pat it out into small patties. Cook in the skillet until both sides are browned and the patties are cooked through.
Artichoke and Basil Pesto
I love a good pesto. You can use it not only as a topping for pasta but spread on crostini for a great snack with drinks. I'm putting this on big pieces of toasted Italian bread as part of my breakfast for dinner menu tonight. Pictures to follow soon.
Yields- about 2 cups
1/2 cup walnuts
1 large garlic clove
8-10 large basil leaves
1 cup arugula
6 oz marinated artichoke hearts drained
juice of one lemon
1/2 cup parmesan cheese
1/3 cup chicken stock
1/8 cup olive oil
salt and pepper
In a small skillet over medium high heat, toast the walnuts and place into the bowl of a food processor. Add the garlic and grind fine. Remove the lid and add the basil, arugula, artichoke hearts, parmesan cheese, salt and pepper. Return lid and process again. Remove lid a 2nd time and add the lemon juice and chicken stock. Process again and drizzle in olive oil. If the pesto seems dry, add some more stock a little at a time until smooth.
Yields- about 2 cups
1/2 cup walnuts
1 large garlic clove
8-10 large basil leaves
1 cup arugula
6 oz marinated artichoke hearts drained
juice of one lemon
1/2 cup parmesan cheese
1/3 cup chicken stock
1/8 cup olive oil
salt and pepper
In a small skillet over medium high heat, toast the walnuts and place into the bowl of a food processor. Add the garlic and grind fine. Remove the lid and add the basil, arugula, artichoke hearts, parmesan cheese, salt and pepper. Return lid and process again. Remove lid a 2nd time and add the lemon juice and chicken stock. Process again and drizzle in olive oil. If the pesto seems dry, add some more stock a little at a time until smooth.
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