These are great and easy to do!
INGREDIENTS:
CHICKEN
4 boneless, skinless chicken breast halves
kosher salt and freshly ground black pepper
cumin seed or powder
3 cloves garlic, minced
juice 1 fresh lime
1/4 cup extra-virgin olive oil
2 tablespoons tequila (optional)
TACO TOPPPINGS
¾ cup chopped fresh cilantro
2 fresh jalapenos, sliced (don’t wimp out on this, they’re GOOD for you!)
2 large ripe red tomatoes, diced
1 large sweet onion cut into rings
1 – 2 tblsp cooking oil
1 small pkg Velveeta
a small can Rotel of your choice (if you like a mild queso, use the original)
1 package fresh flour tortillas from the bakery if you can get them, if your grocery doesn’t have fresh baked tortillas, get the freshest pack you can find on the shelf.
DIRECTIONS:
QUESO (this is women’s work, real men only grill!)
Cube the Velveeta into a corning ware bowl, add a can of Rotel, heat in the microwave until the cheese melts, stir until well blended, reheat as needed. It’s that simple Jan…………….
GRILLING THE CHICKEN & ONIONS: (this is a job for real men, real men grill, women don’t!)
Unless you have a heavy cast iron skillet, wrap two bricks in aluminum foil
Put the chicken in a baking dish. Generously season the breasts on all sides with salt, pepper, cumin, and garlic. Whisk the olive oil, lime juice, and pour over the chicken turning to coat both sides. Sprinkle the tequila on top. Refrigerate for two hours.
If your grill has a separate burner, place the skillet on the burner and heat the cooking oil in a cast iron skillet. If you don’t have a separate burner, that’s OK, just place the skillet on the grates and heat, it just may take a little longer and burn more fuel!
Toss in the onion rings stirring occasionally until they just begin to burn on the edges and turn a nice golden brown color. Don’t use too much oil! If you’re using your burner, now turn your grill on high. Spoon the finished onions into a bowl, cover with aluminum foil, and set aside in a warm place until the chicken is ready.
After your grill temperature reaches at least 350, with a pair of tongs, generously coat them with cooking oil soaked in a paper towel.
Arrange the chicken breasts on the grate at a 45-degree angle to the bars. Set the skillet across all breast or place one brick on top of two breasts each and grill for 3 minutes. Flip the breasts, cover again with the bricks and continue grilling until cooked through and firm to the touch, another 3 to 5 minutes. Transfer the chicken to a cutting board and let them rest fro 5 minutes then dice them into 1” chunks.
THE BEST PART, ASSEMBLE AND EAT!
Warm the tortillas, place one on a warmed plate, top with chicken, grilled onions, queso, jalapeño slices, and top with cilantro, fold them puppies over, eat, and enjoy!
We usually serve these with a side of any Tex-Mex, Spanish, or Saffron rice mix (don’t forget to put a little queso over your rice!), whatever you have in your pantry, and we also heat up a can of Ranch Beans. A GREAT meal! Don’t forget to wash it down with an icy cold beer!
Sunday, September 27, 2009
Thursday, September 24, 2009
Risotto with Asparagus and Prociutto
This makes a GREAT meal on a cold nite along with a good loaf of crusty rosemary bread and a good bottle of wine!
Risotto with Asparagus and Prociutto
Ingredients
¼ cup extra virgin olive oil
½ onion, course chopped
2 cups Arborio or carnaroli rice
1 cup dry white wine (more for drinking!)
6 cups chicken stock (we only use Kitchen Basics brand)
2 tbs unsalted butter
1 cup fresh grated Reggiano Parmigiano cheese (we buy blocks at Costco and grate it as we need it)
6 thin slices prosciutto cut into ¼ inch strips (it can be pricey, you can substitute any good ham)
1 tsp fresh basil
½ lb asparagus, shaved, cooked until tender, cut into ½ “ pieces sliced diagonally
sea salt and fresh ground pepper to taste
Directions
In a risotto pan, heat the oil, add onion, and cook until softened, about 4 minutes
Add rice, stir to coat grains with oil, about 3 minutes
Add wine, stir until absorbed
Add 5 cups of chicken stock, cover and cook 12 min, according to manufacturer’s instructions
Remove lid and stir, add more stock if needed so rice is creamy
Stir in butter, cheese, prosciutto, basil, and asparagus
Season with salt and pepper
Spoon onto plates and top with Reggiano Parmigiano shavings
Enjoy!
Risotto with Asparagus and Prociutto
Ingredients
¼ cup extra virgin olive oil
½ onion, course chopped
2 cups Arborio or carnaroli rice
1 cup dry white wine (more for drinking!)
6 cups chicken stock (we only use Kitchen Basics brand)
2 tbs unsalted butter
1 cup fresh grated Reggiano Parmigiano cheese (we buy blocks at Costco and grate it as we need it)
6 thin slices prosciutto cut into ¼ inch strips (it can be pricey, you can substitute any good ham)
1 tsp fresh basil
½ lb asparagus, shaved, cooked until tender, cut into ½ “ pieces sliced diagonally
sea salt and fresh ground pepper to taste
Directions
In a risotto pan, heat the oil, add onion, and cook until softened, about 4 minutes
Add rice, stir to coat grains with oil, about 3 minutes
Add wine, stir until absorbed
Add 5 cups of chicken stock, cover and cook 12 min, according to manufacturer’s instructions
Remove lid and stir, add more stock if needed so rice is creamy
Stir in butter, cheese, prosciutto, basil, and asparagus
Season with salt and pepper
Spoon onto plates and top with Reggiano Parmigiano shavings
Enjoy!
Grilled Chicken Under Bricks (Steven Raichlen)
This is a good chicken breast recipe that's quick and easy. Anything this guy does on a grill is good, if you haven't seen him, you can catch his shows on PBS. Bev made sides of Risotto and Brussel Sprouts topped with fresh Parmesan shavings.
Ingredients
2 large, whole, boneless, skinless chicken breasts (12 to 16 ounces each) or 4 half breasts (each 6 to 8 ounces)
1 teaspoon Coarse Salt
1 teaspoon Cracked Black Peppercorns
1/2 t teaspoon hot red pepper flakes
1 tablespoon Garlic, chopped
1 tablespoon Fresh Rosemary, chopped
Juice of 1 Lemon
1/4 cup Extra-Virgin Olive Oil
4 bricks Each Wrapped in Aluminum Foil (I skipped the bricks, I laid a sheet of aluminum foil on top of the chicken breats and put a big heavy cast iron skillet on top of the foil, worked great)
Oak chunks for building the fire, or 2 cups wood chips (preferably oak), soaked for 1 hour in cold water to cover, then drained (the wood chips definitely gives it more flavor but, in a pinch, you can skip this as well)
Cooking Instructions
If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper, and hot red pepper flakes. Sprinkle the breasts with the garlic and rosemary, patting them on with your fingers. Arrange the breasts in a non-reactive baking dish. Pour the lemon juice and oil over them and let marinate in the refrigerator, covered, for 30 minutes to 1 hour, turning several times.
Set up the grill for direct grilling and preheat to high. In the best of all worlds, you’d build your fire with oak chunks. Alternatively, use gas or charcoal, plus soaked wood chips for smoke. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.
When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips on the coals. Arrange the chicken breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate. Place a brick on top of each. Grill the breasts until cooked, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive cross-hatch of the grill marks. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch. Transfer the breasts to plates or a platter and serve at once.
Ingredients
2 large, whole, boneless, skinless chicken breasts (12 to 16 ounces each) or 4 half breasts (each 6 to 8 ounces)
1 teaspoon Coarse Salt
1 teaspoon Cracked Black Peppercorns
1/2 t teaspoon hot red pepper flakes
1 tablespoon Garlic, chopped
1 tablespoon Fresh Rosemary, chopped
Juice of 1 Lemon
1/4 cup Extra-Virgin Olive Oil
4 bricks Each Wrapped in Aluminum Foil (I skipped the bricks, I laid a sheet of aluminum foil on top of the chicken breats and put a big heavy cast iron skillet on top of the foil, worked great)
Oak chunks for building the fire, or 2 cups wood chips (preferably oak), soaked for 1 hour in cold water to cover, then drained (the wood chips definitely gives it more flavor but, in a pinch, you can skip this as well)
Cooking Instructions
If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper, and hot red pepper flakes. Sprinkle the breasts with the garlic and rosemary, patting them on with your fingers. Arrange the breasts in a non-reactive baking dish. Pour the lemon juice and oil over them and let marinate in the refrigerator, covered, for 30 minutes to 1 hour, turning several times.
Set up the grill for direct grilling and preheat to high. In the best of all worlds, you’d build your fire with oak chunks. Alternatively, use gas or charcoal, plus soaked wood chips for smoke. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.
When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips on the coals. Arrange the chicken breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate. Place a brick on top of each. Grill the breasts until cooked, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive cross-hatch of the grill marks. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch. Transfer the breasts to plates or a platter and serve at once.
Saturday, September 19, 2009
Broiled Salmon with Herb Mustard Glaze
As of Sept 14, our Costco here in Houston was carrying fresh wild Alaska Koho Salmon at a real good price! We stay away from the farm raised Atlantic Salmon, too many antibiotics and they just taste fishy, good fresh wild Salmon from Alaska should never have a smell to it and it just tastes better.
Prep Time: About 20 minutes
Cook Time: About 7 minutes
Easy Serves: 6 servings
Ingredients
2 garlic cloves (minced, see below)
3/4 teaspoon finely chopped fresh rosemary leaves (we use fresh but dried works OK too)
3/4 teaspoon finely chopped fresh thyme leaves (dried works fine)
1 tablespoon dry white wine (any white wine will do as long as it’s not a sweet white, make sure you drink the rest, preferably most of it while you’re cooking!)
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard (we use the Tasbasco brand course ground mustard fgor a little xtra kick!)
vegetable oil for the grill
6 (6 to 8-ounce) salmon fillets
course sea salt and freshly ground black pepper
6 lemon wedges (whatever)
Directions
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine (if you mince the garlic, you can just whisk it all in a bowl and you don't to do the food processor thing, works just as well). Set mustard sauce aside.
I do the Salmon on my grill on high heat (make sure you oil your grates real good), grill for 2-3 minutes, then spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer, they should lift right off the grill grate.
Transfer the fillets to plates and serve with lemon wedges.
Prep Time: About 20 minutes
Cook Time: About 7 minutes
Easy Serves: 6 servings
Ingredients
2 garlic cloves (minced, see below)
3/4 teaspoon finely chopped fresh rosemary leaves (we use fresh but dried works OK too)
3/4 teaspoon finely chopped fresh thyme leaves (dried works fine)
1 tablespoon dry white wine (any white wine will do as long as it’s not a sweet white, make sure you drink the rest, preferably most of it while you’re cooking!)
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard (we use the Tasbasco brand course ground mustard fgor a little xtra kick!)
vegetable oil for the grill
6 (6 to 8-ounce) salmon fillets
course sea salt and freshly ground black pepper
6 lemon wedges (whatever)
Directions
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine (if you mince the garlic, you can just whisk it all in a bowl and you don't to do the food processor thing, works just as well). Set mustard sauce aside.
I do the Salmon on my grill on high heat (make sure you oil your grates real good), grill for 2-3 minutes, then spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer, they should lift right off the grill grate.
Transfer the fillets to plates and serve with lemon wedges.
Friday, September 18, 2009
Feel Free to share.........
If you were invited, you can post. Everyone who got an invite is an author. I can't tell you exactly what you need to do to post, but come on....you're educated individuals...you should be able to figure it out.
Share some recipes!
Share some recipes!
Tomato and Pepper Lasagna
This is a great recipe (and no Turkey!) This is made in an 11 x 7 baking dish, but I think it could be doubled and made in a bigger dish. Again, it's Weight Watchers, but doesn't really taste "diet."
24 ounce marinara sauce, store bought
1 cup canned diced tomatoes, fire-roasted, drained
1 cup part-skim ricotta cheese
1 cup shredded part skim mozzarella cheese
1 cup shredded Parmesan cheese
1/4 cup fat-free egg substitute (we've used one real egg)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano
6 lasagna noodles (uncooked)
1/2 cup roasted red peppers, water packed, cut into thin strips
Pre-heat oven to 350 degrees. Combine marinara sauce and tomatoes; set over low heat and simmer for 10 to 15 minutes to allow flavors to blend.
In a large bowl combine ricotta, mozzarella and Parmesan cheeses. Stir to combine. Stir in egg substitute (or one egg) salt, pepper and oregano.
Spoon 1 cup of sauce in bottom of 11 x 7 baking dish. Arrange 2 noodles over the sauce. Spread half of cheese mixture over noodles; top with pepper strips. Place two more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining two noodles on top. Spoon remaining sauce over top.
Cover dish loosely with foil. Bake for 40 minutes. Remove foil; bake 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into pieces and serve.
Eli has had this and pronounced it good...Jan and I have had it several times and pronounce it terrific!
Enjoy!
24 ounce marinara sauce, store bought
1 cup canned diced tomatoes, fire-roasted, drained
1 cup part-skim ricotta cheese
1 cup shredded part skim mozzarella cheese
1 cup shredded Parmesan cheese
1/4 cup fat-free egg substitute (we've used one real egg)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano
6 lasagna noodles (uncooked)
1/2 cup roasted red peppers, water packed, cut into thin strips
Pre-heat oven to 350 degrees. Combine marinara sauce and tomatoes; set over low heat and simmer for 10 to 15 minutes to allow flavors to blend.
In a large bowl combine ricotta, mozzarella and Parmesan cheeses. Stir to combine. Stir in egg substitute (or one egg) salt, pepper and oregano.
Spoon 1 cup of sauce in bottom of 11 x 7 baking dish. Arrange 2 noodles over the sauce. Spread half of cheese mixture over noodles; top with pepper strips. Place two more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining two noodles on top. Spoon remaining sauce over top.
Cover dish loosely with foil. Bake for 40 minutes. Remove foil; bake 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into pieces and serve.
Eli has had this and pronounced it good...Jan and I have had it several times and pronounce it terrific!
Enjoy!
Thursday, September 17, 2009
Turkey Enchilada Pie
Jan and I had Turkey Enchilada Pie this evening and decided it was worth sharing! We used lean ground turkey, but the recipe says you can use ground beef.
3/4 pound lean ground turkey
1 medium onion chopped
1 tsp. chili powder
3 Tbsp all-purpose flour
1 cup fat-free milk
1 small can of chopped green chilies
1/2 tsp ground cumin
3 large burrito-size wheat flour tortillas
3 cups tomatoes chopped
10 Tbsp low-fat shredded cheddar cheese
Preheat oven to 350 degrees. Coat a large skillet with cooking spray and place on medium heat. Brown the turkey with onions and chili powder. Remove browned turkey from skillet and set aside.
Make a paste with the flour and some of the milk. Heat the rest of the milk and the paste in the skillet over medium heat. Stir to combine and bring to a boil. Simmer until thickened. Remove skillet from heat and stir in the turkey, chillies and cumin.
Place one tortilla in the bottom of a 9 inch pie plate. Spread 1/3 of the turkey over the tortilla. Spoon 1 cup of the tomatoes on top and sprinkle with 4 tablespoons of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
Cover with foil and bake for about 15 minutes. Let stand covered for a couple of minutes before cutting into six wedges.
This is another Weight Watchers meal and with a value of four points. Jan and I didn't use the burrito-size tortillas. We used regular fat-free flour tortillas. We used canned diced tomatoes - 2 cans are about three cups. We served it with chopped lettuce, salsa and sour cream (fat free of course!)
It really was delicious and I'll be having it for lunch tomorrow!
Enjoy
3/4 pound lean ground turkey
1 medium onion chopped
1 tsp. chili powder
3 Tbsp all-purpose flour
1 cup fat-free milk
1 small can of chopped green chilies
1/2 tsp ground cumin
3 large burrito-size wheat flour tortillas
3 cups tomatoes chopped
10 Tbsp low-fat shredded cheddar cheese
Preheat oven to 350 degrees. Coat a large skillet with cooking spray and place on medium heat. Brown the turkey with onions and chili powder. Remove browned turkey from skillet and set aside.
Make a paste with the flour and some of the milk. Heat the rest of the milk and the paste in the skillet over medium heat. Stir to combine and bring to a boil. Simmer until thickened. Remove skillet from heat and stir in the turkey, chillies and cumin.
Place one tortilla in the bottom of a 9 inch pie plate. Spread 1/3 of the turkey over the tortilla. Spoon 1 cup of the tomatoes on top and sprinkle with 4 tablespoons of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
Cover with foil and bake for about 15 minutes. Let stand covered for a couple of minutes before cutting into six wedges.
This is another Weight Watchers meal and with a value of four points. Jan and I didn't use the burrito-size tortillas. We used regular fat-free flour tortillas. We used canned diced tomatoes - 2 cans are about three cups. We served it with chopped lettuce, salsa and sour cream (fat free of course!)
It really was delicious and I'll be having it for lunch tomorrow!
Enjoy
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