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Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

Wednesday, August 15, 2018

California Avocado Chicken



  fresh ingredients, and a meal that’s ready in minutes. Marinating the chicken well in advance will make it all the more flavorful. Enjoy!


Grilled California Avocado Chicken marinates in an amazing honey garlic balsamic sauce and is grilled to perfection!  It is topped with a thick slice of mozzarella cheese and avocados, tomatoes and basil.  This chicken is INCREDIBLE!!
Ingredients
  • ¾ cup balsamic vinegar
  • ¼ cup honey
  • 3 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 2 teaspoons italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 2 avocados, diced
  • 3 roma tomatoes, diced (any tomato will work)
  • ¼ cup fresh chopped basil
  • salt and pepper
  • balsamic vinegar for drizzling (optional)
Instructions
  1. In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  2. Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
  3. Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.





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Saturday, August 11, 2018

Walnut Crusted Salmon Patties






  One of my favorite things about seafood is how fast it cooks, and the walnut crust in this recipe literally adds only minutes to the prep time.
 Once you try these Walnut Crusted Salmon Cakes with no bread filler - you will never go back to traditional Salmon cakes!

Ingredients

salmon patties:

  • 3 5 ounce cans skinless boneless salmon, drained well
  • 1 1/4 cup plain panko breadcrumbs, divided*
  • 1 tablespoon Italian seasoning
  • 3 eggs
  • 1/4 cup fresh parsley, finely chopped
  • 1/8 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup California walnuts, finely chopped

vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 1 lemon juice and zest
  • 1 teaspoon honey
  • 1 teaspoon stone ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

assembly:

  • 6 cups baby kale and spinach (or mixed greens)
  • 1 avocado, thinly sliced
  • 1/4 cup California walnuts, chopped
  • 4 lemon wedges
  •  
  • Preparation

    SALMON PATTIES:
    1.  In a medium sized mixing bowl, combine salmon, 3/4 cup breadcrumbs, eggs, parsley, salt, pepper and garlic powder.
    2.  Spread remaining breadcrumbs and finely chopped walnuts on a plate. Using a 1/4 cup measure, scoop out salmon mixture into your palm and form into patties. Press patties into breadcrumb and walnut mixture to coat on both sides. Repeat with all patties.
    3.  Heat olive oil in a medium sized skillet over medium heat. Pan fry salmon patties for 4-5 minutes on each side until lightly browned and crispy. Fry patties in batches, if needed. Place cooked patties on a plate.
    VINAIGRETTE:
    1.  In a small bowl, whisk together olive oil, lemon juice and zest, honey, mustard, salt and pepper.
    ASSEMBLY:
    1.  Divide greens, avocado, walnuts and lemon wedges among 4 salad plates. Top with salmon patties and drizzle with vinaigrette.
    Serving Note:
    • Instead of a salad, these patties may be served atop a toasted whole grain or whole wheat bun or bread with a smear of sour cream or stone ground mustard with avocado, lettuce and tomato – and a lemon wedge on the side.
    Recipe Note:
    • Instead of plain breadcrumbs plus Italian seasoning, you could use reduced or low sodium seasoned panko crumbs.
     




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Wednesday, August 8, 2018

Garlic Chicken



I made this last week and it was truly amazing!
This is a 5 star recipe, it's also a great summer recipe. You can bake in oven or grill,.

The marinade for this chicken uses chili garlic sauce (I like Huy Fong), which you can find in almost any supermarket these days. Look for it near the Asian ingredients or the other condiments.Or simply buy it from my amazon link https://amzn.to/2vuGZfH
Chili garlic sauce is spicy and flavorful, and a few tablespoons of it goes a long way to season your marinade. The honey in the marinade balances the spiciness, so don’t skip it!  The chicken is great served over rice.  Makes tasty rice bowls.




Oven Method: Marinate this chicken and then sear it, skin side down, in a hot cast iron skillet. Transfer it to a 375°F oven to finish roasting (skin side up) until it reaches an internal temperature of at least 165°F.

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons chili garlic, sauce such as Huy Fong
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 2 cloves garlic minced
  • 1 (3-pound) chicken, cut into pieces, or the equivalent in chicken pieces
  • Thinly sliced scallions, for garnish
  • Sesame seeds, for garnish

1 Marinate the chicken: Whisk together olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic. Add chicken to the marinade in a covered container and let it marinate in the fridge for at least 30 minutes or overnight.
2 Prep and heat the grill: Heat your grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil.
3 Grill the chicken: Arrange the chicken skin-side down over the high-heat section of the grill and cook for about 5 minutes, or until you see dark, seared grilled marks. (If you'd like crosshatched grill marks, rotate the chicken 90-degrees halfway through.) Flip the chicken and keep over the hot section for another 4 to 5 minutes.
Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches a safe internal temperature of 165°F in the thickest part of the meat, another 10 to 15 minutes.
Exact timing will depend on your type of grill and the temperature, so check the chicken frequently and use your best judgment on when to flip and when the chicken is done.
4 Remove, garnish, and serve: When the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Then garnish with diced scallions and roasted sesame seeds. Serve while warm.
 This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.



Sunday, July 29, 2018

herb shrimp in foil packets



Ingredients list for the lemon garlic herb shrimp in foil packets

Yield 4 servings
  • 2 pounds (900g) large raw shrimp, peeled and deveined
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 whole lemon, juice and zest
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 5 tablespoons chopped fresh cilantro
  • 2 zucchinis, diced
  • 2 large tomatoes, diced
  • Crushed chili pepper flakes (optional)
  • 2 tablespoons unsalted butter cut into pats
  • Salt and fresh cracked peppe


Directions

1. Preheat your oven to 425°F (210°C). Place shrimp in a large bowl; add oil, garlic, lemon, honey, chili pepper flakes, mustard and cilantro. Add tomatoes and zucchini, toss to coat well and let rest for about 15 to 30 minutes.
2. Tear off four 16-inch sheets of foil and place over a rimmed baking sheet, one foil at a time. Using a spoon, arrange 1/4 of the shrimp and veggies mixture in the middle of the foil. Top with a tablespoon of the marinade in the bottom of the bowl and place a pat of butter.
3. Seal the foil packet by folding over one end to meet the corners of the other; continue to tightly fold the open edge to form a seal. Repeat the process with remaining foil packets. Arrange on the baking sheet and bake for 15-20 minutes.
4. Remove from oven and let rest 5 minutes before opening the packets. Be careful of the hot steam! Serve over pasta, rice, or as is with a slice of bread. Enjoy! ♥︎
Notes:
  • For low carb and keto diet, skip on honey

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Sunday, July 8, 2018

Black Bean Burrito Bowl







What’s a burrito bowl? A burrito without the tortilla wrapping. A bowl of steaming hot rice, topped with savory beans, and each and every taco topping you want—salsa, avocados, cilantro, guacamole, jicama, lettuce or cabbage.
Here’s the thing with a burrito bowl, it can be made in 15 minutes with pantry items and toppings from the fridge. Canned beans, reheated frozen cooked rice, prepared salsa. It’s fast, it’s easy, it works.



Ingredients

  • 4 15-ounce cans of whole black bean (preferably S&W premium black beans, or Bush's best black beans)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 cup chopped cilantro
  • 3 cups, uncooked rice, white or brown
  • 1/2 teaspoon salt
  • 4 1/2 to 6 cups of water, depending on the type of rice (read package)
  • Sliced red cabbage
  • Ripe avocado, peeled and cut into chunks
  • Fresh tomato salsa
  • Chopped fresh cilantro
  • Queso fresco Mexican farmer's cheese (or Cotija cheese) (skip if cooking vegan)
  • Sour cream or crema fresca (skip if cooking vegan)

1 Place the beans and the liquid from the can in a sauce pan. (Taste the liquid first; if it tastes good, use it, if not, drain the beans first, and add as much liquid to the pot with the beans as you strained out.)
2 Add the cumin and garlic powder to the beans. Bring to a simmer and simmer for a minute or two to heat the beans through. Stir in the cilantro and remove from heat.

Preparing the rest

1 Cook the rice: Place 3 cups of rice in a large saucepan. Depending on the type of rice you are using (short grain, long grain, white, brown) you will add any where from 4 1/2 cup of water to 6 cups of water to the pot. Check the rice package instructions.
Add 1/2 teaspoon of salt. Bring to a boil, lower the heat to low to maintain a very low simmer.
Cover and cook from 15 minutes to 45 minutes, depending on the type of rice (again, check the package instructions for the rice you are using).
Remove from heat and let rest for 10 minutes, covered, before fluffing with a fork to serve.
2 Construct the burrito bowl:  Place a serving of cooked rice at the bottom of a serving bowl. Top with black beans. Top with assorted garnishes—thinly sliced cabbage, chopped avocados, chopped cilantro, queso fresco and sour cream.




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Tuesday, June 26, 2018

Fish Tacos with Strawberry Pineapple Salsa




Any leftover salsa will keep for several days and can be served with chips or mixed into salads.

Ingredients

For the salsa (makes 2 1/2 cups salsa):
  • 1 cup finely diced strawberries
  • 1 cup finely diced pineapple
  • 1/2 cup finely diced red onion
  • 1 clove minced garlic
  • 1 cup roughly chopped cilantro, loosely packed
  • 1 small red chili, diced (optional)
  • 1 lime, juiced (about 1 1/2 tablespoons juice)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar (optional if the salsa is tart)
For the tacos:
  • 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon)
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • Heavy pinch of cayenne (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • Grapeseed or other high heat oil for grill
  • 12 small (4- to 6-inch) corn tortillas
To serve:
  • Shredded red cabbage
  • Sliced radishes
  • Avocado
  • Sour Cream
  • Lime wedges
  • Cilantro


1 Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days.
Taste and add sugar or additional seasonings to taste when ready to serve.
2 Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking.
3 Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels.
In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning.
Rest the fish at room temperature while the grill heats up.
4 Oil the grill: When your grill is hot, wipe the grates with oil. You can either use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy.
5 Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid.
Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown.
If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds.
Grill until the fish is cooked through and flakes easily with an internal temperature of 145F.
Transfer the fish to a plate to rest.
6 Grill the tortillas: Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften.
7 Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.






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Wednesday, June 13, 2018

Green Goddess Veggie Burgers





If you don’t have access to a grill, you can absolutely cook these in a skillet. Form the patties and cook them with a little oil in a skillet over medium heat for 4 to 5 minutes per side until they brown slightly and firm up.
You will almost certainly have leftover green goddess sauce. It’s a great dip with fresh veggies or you can thin it out a bit with a dash of vinegar and olive oil and make a salad dressing out of it. It’ll safely keep in the fridge for at least a week, but then will start to lose some of its fresh herb flavors.

Ingredients

For the veggie burgers:
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 medium carrot, grated, about 1 cup loosely packed
  • 1 clove garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup breadcrumbs

For the Green Goddess Sauce:
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 ripe avocado
  • 1/2 cup fresh parsley
  • 1/4 cup tarragon
  • 3 tablespoons minced chives
  • 2 tablespoons lemon juice
  • Salt and pepper
To serve:
  • 6 burger buns
  • Green lettuce
  • Sliced red onion
  • 6 slices Monterey Jack (or any good melting) cheese (optional)


1 Make and chill the patty mixture: In a food processor, add the chickpeas, grated carrot, garlic, and spices. Pulse the mixture a few times until combined into a rough paste. Add the egg and breadcrumbs, and pulse a few more times until mixture is evenly mixed.
Transfer the mixture to a bowl, cover, and chill for at least an hour or up to 24 hours. Chilling helps the mixture hold together a little better when forming the patties and when grilling.
Patties can also be shaped and grilled immediately, but will be fairly delicate. We recommend using a grill pan to grill the patties.
2 Shape the patties: Divide burger mixture into six even patties, and transfer to a plate or sheet pan to make it easy to carry to the grill. If you're not grilling right away, loosely cover the patties and store in the refrigerator until you're ready to grill.
3 Make the Green Goddess Sauce: Combine all ingredients for the sauce in a food processor with the blade attachment. Process until the sauce is smooth, has a uniform color, and an even consistency. It should be thick enough to hold its shape on a spoon. Taste the sauce and season to your liking with salt and pepper.
This sauce can also be made a few days ahead and kept refrigerated.
4 Prep all other burger ingredients: Make sure your burger buns, lettuce, sliced onion, and cheese are all prepped and arranged near the grill.
5 Preheat the grill: Preheat a gas or charcoal grill to direct medium-high heat. Prep all other burger ingredients (lettuce, red onion, cheese).
6 Grill the burgers: When you’re ready to cook burgers, lightly oil the grill grates or a grill pan with canola oil.
Grill burgers for 4 to 5 minutes per side, or until a crust forms on the outside. If you’re using cheese, add sliced cheese in the last minute of grilling.
7 Serve: Serve the burgers immediately with fresh lettuce, red onion, and slathered with the Green Goddess sauce.
Cooked burgers will keep well in the fridge for 4 to 5 days and uncooked burgers should be cooked within a day or two or frozen for later and then thawed before grilling.







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Wednesday, May 30, 2018

Turkey Pinwheels



  • 1 whole Flatout® Flatbreads (Grain)
  • 3 tablespoons hummus
  • 6 pitted olives (whatever is your favorite)
  • 1/2 cup carrots (grated)
  • 2 slices turkey 

Instructions

  1. Lay the flatbread on your work surface. Use a butter knife to spread the hummus so it covers the flatbread.
  2. Scatter the carrots over the hummus
  3. Lay the turkey slices over the carrots.
  4. Lay the olives in a row along the shorter edge of one end of the flatbread.
  5. Roll up the flatbread starting with the end where the olives are.
  6. Use a serrated edge knife to cut it crosswise into 4 pinwheels (younger kids should have a parent help with this).






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Tuesday, May 22, 2018

Chicken and Orzo Recipe

   

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4 to 6
To save time, while the chicken is browning, prep the onion, garlic, and parsley.
You can easily swap out the thighs for bone-in, skin-on chicken breasts. Depending on the size of the pieces you may want to cut them in half.
If you use boneless, skinless thighs or breasts do not brown them as long in the first step. They will not need as much cooking time as the bone-in, skin-on thighs.

Ingredients

  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 12 ounces (2 cups) orzo pasta
  • 1 1/2 cups chopped onion (about 1 medium onion)
  • 2 cloves garlic, minced
  • 2 1/4 cups chicken stock
  • 3/4 cup canned crushed tomatoes (including juices)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 Tbsp chopped fresh parsley



1 Prep and salt the chicken: Trim the chicken thighs of excess skin and fat. Sprinkle both sides with a little salt.
2 Brown the chicken thighs: Heat olive oil and melt butter on medium high heat in a large skillet (large enough to fit all of the chicken pieces) to coat the bottom of the pan. When the oil is hot, pat the chicken pieces dry on both sides with paper towels and place skin-side down in the pan. Let cook for 5 minutes or until the chicken has browned on one side.
Then turn the chicken pieces over and cook for another 4 minutes until lightly browned. Remove the chicken from the pan, set aside.
3 Brown the orzo pasta, add onions, garlic: Add the orzo pasta to the pan. Stir to coat and let the pasta brown. Once the orzo starts to brown, stir in the chopped onions.
Reduce the heat to medium and let cook, stirring often for 2 to 3 minutes until the onions begin to soften. Add the minced garlic and cook a half minute more.
4 Stir together stock  tomatoes, salt, pepper: In a large measuring cup, stir together the chicken stock, crushed tomatoes, 1/2 teaspoon pepper, and 1 teaspoon of salt.
5 Add back chicken, pour stock mixture over orzo: Place the chicken pieces skin-side up, on top of the orzo.
Pour the stock tomato mixture over the orzo. Increase heat to medium high and let the stock in the pan come to a full boil.
6 Cover and cook: Lower the heat to the lowest heat you need to maintain a bare simmer. Cover and let cook until the orzo has completely absorbed the liquid and the chicken is cooked through, about 10 to 12 minutes.
Remove from heat and let sit for 5 minutes before serving.
Taste for salt and pepper and add more if needed. Sprinkle with fresh chopped parsley to serve.






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Friday, May 11, 2018

Asparagus Soufflé Recipe



Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.

  • Prep time: 10 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Makes 6 individual soufflés.

Ingredients

  • 1 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces
  • Salt
  • 1/4 cup chopped shallots
  • 1 clove garlic, chopped
  • 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
  • 4 Tbsp unsalted butter
  • 1/2 cup finely ground dry bread crumbs
  • 3 Tbsp cake flour (can substitute all purpose flour)
  • 1 1/4 cup whole milk
  • 1/4 teaspoon ground nutmeg
  • Pinch dry ground mustard
  • Pinch ground cumin
  • Pinch ground ginger
  • Freshly ground black pepper
  • 1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the Gruyere)
  • 3 egg yolks, lightly beaten
  • 5 egg whites
  • 6 8-ounce ramekins

1 Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool.
2 Melt 1 Tbsp butter in saucepan on medium heat. Add shallots, garlic, and thyme. Cook gently until soft, do not let brown. About 4 to 5 minutes. Remove from heat.
3 Purée asparagus and shallot mixture in a blender. Measure out 1 1/4 cup of purée.
4 Butter 6 8-ounce ramekins. Coat well with the bread crumbs, reserving any leftover bread crumbs.
5 Make a thick béchamel sauce. Over medium-low heat, melt 3 Tbsp butter in a medium sized saucepan. Add the cake flour and whisk to completely incorporate the flour into the butter, continue to stir for a couple of minutes. Do not let brown. Very slowly, add the milk to the mixture, little by little, whisking constantly. Stir in 1/2 teaspoon of salt, the nutmeg, cumin, mustard, ginger, and some fresh ground black pepper. Lower the heat to low and let cook for 15 minutes, stirring occasionally to keep the mixture from sticking to the pan.
6 After 15 minutes, remove the béchamel from the heat and stir in the cheese. Transfer the béchamel and the asparagus mixture to a large mixing bowl (if you have a mixing bowl with a pour lip on the side, use it, it will make it easier to pour out later). Taste the mixture and adjust the seasonings. The souffle base should be well-seasoned. Stir in the egg yolks until well combined.
At this point you can make ahead the souffle mixture. Refrigerate to store for up to two days. Return to room temperature before proceeding.
7 Preheat oven to 400°F.
8 Prepare to make a water bath (a bain marie). Have ready a 9x12 baking dish with at least 2 inch sides. Put on a kettle of water to boil.
9 Add a pinch of salt to the egg whites and using a mixer, beat the egg whites to firm but soft, almost stiff, peaks. (Make sure there are no traces of egg yolk or shell in your egg whites before starting.) Do not over-beat. Over-beating results in stiff peaks that are dry, somewhat reminiscent of styrofoam. Use a rubber spatula to first fold in one quarter of the beaten egg whites into the asparagus mixture, then the remaining three-quarters. Use a light touch to keep from deflating the egg whites.
10 Fill ramekins with the mixture up to a quarter-inch from the top. If you want, sprinkle leftover bread crumbs on top. Place the ramekins in the bain marie baking dish. Place baking dish on the middle rack in the oven. Pour boiling water into the baking dish around the ramekins until the water comes up halfway the sides of the ramekins.
11 Bake for 10 minutes at 400°F, reduce the heat to 350°F and bake for about 15 minutes more, until puffed up and golden brown. Don't open the oven door until the soufflé is just about done, or it may fall.
You can serve the soufflés immediately or you can serve them later. To proceed for serving them later, let the soufflés sit in the bain marie for 15 minutes. Then use run a sharp knife around the edges and invert the individual soufflés to a buttered baking sheet. Cool to room temperature, wrap in plastic and store in the refrigerator for up to 2 days. Return to room temperature before re-baking. Heat oven to 400°F, bake the souffles on a buttered baking sheet, not in ramekins, for 7-8 minutes, and serve.






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Tuesday, May 1, 2018

Mexican Chicken and Rice Soup Recipe



This Mexican Chicken and Rice Soup takes classic chicken soup to a spicy, tomatoey new place. Serve with cilantro, lime wedges, and tortillas on the side.


ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 1 (15-ounce) can fire-roasted diced tomatoes, with juices
  • 6 cups low-sodium chicken broth
  • 1 cup fresh or frozen corn kernels
  • 1/3 cup medium- or long-grain white rice (not cooked)
  • 2 cups cooked and shredded chicken (See Recipe Note)
  • Leaves from 1/2 bunch fresh cilantro sprigs, for garnish
  • 1 to 2 limes, quartered, for garnish
  • Corn or flour tortillas, to serve

1 Cook the onion: In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.
2 Simmer the soup: Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.
3 Add the chicken: Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if you like.
4 Serve the soup: Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.

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Friday, April 20, 2018

Cajun Chicken and Veggies



 foil wraped Cajun Chicken and Veggies

Ingredients

  • 2-3 boneless skinless chicken breasts cut into 1-inch pieces
  • 1 large zucchini chopped
  • 2 cups broccoli florets
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon EACH garlic powder cayenne pepper, paprika, ground, oregano, black pepper, salt

Instructions

  1. Pre-heat oven to 450F. Cut 4 sheet of foil into long rectangles (about 12''x12''). Set aside.
  2. Combine all the ingredients in a large bowl. Spoon mixture evenly onto the 4 foil sheets. Fold and seal foil.
  3. Place foil packs on a cooking sheet and bake 20-25 minutes. Serve chicken from foil packets. Be careful when opening packets; steam is trapped inside.





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Saturday, April 7, 2018

Corn Nachos



This recipe uses frozen corn kernels. You can of course use corn from grilled corn on the cob. Usually I don't have any leftover corn when I grill corn, and if I do grill it, I want to eat it right then and there, on the cob.
Mexican crema is a lot like runny sour cream. I don't usually have it around, so I usually use diluted sour cream when a recipe like this one calls for crema. But if you have crema, use it!
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Assembly time: 5 minutes
  • Yield: Serves 8

gredients

  • 2 Tbsp canola oil (or other high smoke point oil)
  • 1 pound frozen corn (about 3 cups), still frozen
  • 2 Tbsp mayonnaise
  • 14 ounce bag low salt tortilla chips
  • 1 pound monterey jack cheese, grated (do not buy pre-grated, it won't melt properly)
  • 1 Tbsp cornstarch
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 clove garlic, minced
  • 1/4 cup crumbled Cotija cheese (can sub crumbled feta)
  • 1/8 teaspoon chipotle chili powder (can use regular chili powder or smoked paprika)
  • 2 Tbsps of Mexican crema or 2 Tbsp sour cream that have been slightly diluted with water
  • 1/2 lime, sliced into wedges
  • 2 Tbsp chopped cilantro

Method

1 Sear the corn, then mix with mayo: Heat oil on high heat in a large, cast iron pan. When the oil is almost smoking hot, add half of the frozen corn (not defrosted) to the pan. Spread it out in the pan and let sear.
Stir occasionally, until most of the corn kernels have browned a little on at least one side. You'll know the corn is ready when some of the kernels start "popping".
Remove the corn from the pan to a bowl, and repeat with the remaining frozen corn kernels.
Mix the corn with the mayonnaise and set aside.

2 Toast tortilla chips: Preheat oven to 350°F. Spread the tortilla chips out on a large sheet pan and place in the oven for 10 minutes, until lightly browned.
3 Make cheese sauce: While the tortilla chips are toasting, make the cheese sauce. Set up a double boiler with an inch of water in the lower pan.
If you don't have a double boiler, place an inch of water in a small saucepan and place a metal bowl over it so that steam from the boiling water below heats the bottom of the bowl. Do not let the bowl touch the water.
Place the grated monterey jack cheese in the top pan or bowl of the double boiler. Mix with the cornstarch. Pour in the cream and milk (can use half and half if you want). Add the minced garlic.

Heat the water in the double boiler to a boil. Let the cheese gently melt, stirring occasionally, until the sauce is smooth.
4 Assemble nachos: Once the tortilla chips are lightly browned, remove them from the oven. Transfer to a large serving platter.
Pour the cheese sauce over the chips. Sprinkle the top with the toasted corn. Sprinkle with cotija cheese crumbles. Sprinkle with chipotle chili powder. Drizzle with the crema or diluted sour cream. Sprinkle with cilantro.

Sprinkle with a little lime juice and serve immediately with lime wedges.
 





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Saturday, March 31, 2018

Kale and Apple Salad



INGREDIENTS:

1 lemon, zest and juice
2 teaspoons fresh thyme, chopped
1 teaspoon Dijon mustard
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup olive oil
6 cups kale, deveined and coarsely chopped
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
2 apples, peeled and cut into ¼ inch slices
2 pears, peeled and cut into ¼ inch slices
1 of a red onion, thinly julienned
1/4 cup almonds, chopped and toasted

A fresh winter salad made with some of our farm’s favorite seasonal produce including kale, pears, apples and toasted almonds.

INSTRUCTIONS:

In a small bowl, whisk together the lemon juice and zest, fresh thyme, Dijon, salt and pepper. Slowly drizzle in the olive oil and whisk until well combined. Chill while chopping and slicing the salad.
Combine kale, carrots, celery, apples, pears and red onion in large bowl. Drizzle over half of the dressing, toss to coat.
In a small sauté pan, toast the chopped almonds until golden brown, about 1-2 minutes.
Divide salad onto serving plates, drizzle over a little more dressing and sprinkle over a little more salt and pepper, if you prefer, and toasted almonds.



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Sunday, March 25, 2018

Cloud Eggs for Easter




Ingredients

  • 2 eggs
  • 2 small pinches of salt (a pinch of salt per egg)
  • 1/4 cup grated cheese such as Gruyere, Swiss, or Parmesan

1 Preheat oven and prep baking sheet: Preheat the oven to 450°F (230°C) with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.
2 Separate the eggs: Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.
3 Beat eggs to stiff peaks: Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly).
Add a small pinch of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.
4 Gently fold in the grated cheese, taking care not to deflate the egg whites.
5 Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.
Serve immediately.


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Friday, March 2, 2018

Lemony Broccoli Rabe with White Beans

  •  

     Here is something healthy as well as easy to make. I usually post recipes like this on my Health blog Here

    Bright, bitter and creamy, this recipe for Lemony Broccoli Rabe with White Beans works equally well as a side dish alongside a roasted chicken or as a standalone vegetarian main

     

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Yield: 4 servings

Ingredients

  • 1 bunch broccoli rabe, ends trimmed (about 2 1/2 pounds)
  • 1/2 teaspoon salt, or more to taste
  • 4 tablespoons olive oil
  • 1 lemon, very thinly sliced
  • 1 clove garlic, chopped
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup water, or more if needed
  • 1 lemon, cut into wedges, for serving
  • Extra crushed red pepper, for serving



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Monday, February 26, 2018

Caprese Sliders



Ingredients
  • 8 mini Kaiser rolls
  • 8   Steaks Filet Mignon Sliders
  • 8 slices fresh buffalo mozzarella cheese
  • 8 slices vine-ripe tomatoes
  • 16 large fresh basil leaves
  • 8 tsp balsamic vinegar glaze
  • 8 decorative toothpicks
Preparation
  1. Season and grill the Omaha Steaks Filet Mignon Sliders over high heat until juices run clear (about 2 minutes on each side).
  2. Place the cooked burgers on the bottom buns and top each with a slice of fresh buffalo mozzarella cheese followed by a vine ripened tomato slice, and 2 fresh basil leaves.
  3. Top each with a teaspoon of balsamic vinegar glaze before placing the top bun on and sticking a toothpick in to hold it together.


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Wednesday, February 7, 2018

Kielbasa and Sauerkraut Sheet Pan Dinner






ingredients


Directions

Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.

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Friday, February 2, 2018

The Best Game time Chicken Fajitas Recipe




The BEST chicken fajitas! Marinated chicken breasts seared quickly and served with seared onions and bell peppers, and flour tortillas.

 

Chicken Fajitas Recipe


  • Prep time: 1 hour, 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
  • Salt
  • 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
  • 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
  • 3 bell peppers of various colors, sliced into 1/4-inch strips
Marinade
  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro
Extras
  • 8-12 flour tortillas
  • Salsa
  • Sliced avocado
  • Sour cream
  • Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar



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Wednesday, January 10, 2018

Asian Chicken Burger




Ingredients


Directions

Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

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