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Sunday, May 17, 2009

Captiva Shrimp & Chicken Salad

4 ounce(s) boneless, skinless chicken breast, trimmed of fat
1/2 small mango, diced (see Tip), divided
3/4 teaspoon(s) freshly grated lime zest
1 tablespoon(s) lime juice
1 1/2 teaspoon(s) extra-virgin olive oil
1 1/2 teaspoon(s) dark rum
3 dash(es) hot sauce, to taste
3/4 teaspoon(s) chopped fresh mint, or 1/4 teaspoon dried
1 garlic, peeled
1/4 teaspoon(s) salt
2 cup(s) fresh spinach, trimmed and cut into 1/2-inch strips
4 ounce(s) cooked, peeled shrimp, (31-35 per pound)

Directions

Place chicken in a small skillet or saucepan and add enough water to cover; bring to a boil over high heat. Cover, reduce to low and simmer gently until cooked through and no longer pink in the middle, about 10 to 12 minutes. Transfer to a cutting board and use two forks to shred into bite-size pieces. Chill in a medium bowl in the refrigerator while preparing the rest of the salad.
Place 2 tablespoons mango, lime zest and juice, oil, rum, hot sauce, mint, garlic and salt in a blender or food processor; process until smooth.
Add spinach, shrimp and the remaining mango to the cooked chicken. Add the dressing and toss gently to combine.
Tip: To dice a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.

Linguine with Escarole & Shrimp

8 ounce(s) whole-wheat linguine
4 teaspoon(s) extra-virgin olive oil, divided
1 pound(s) peeled and deveined raw shrimp, (16-20 per pound)
3/4 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper, plus more to taste
2 tablespoon(s) minced garlic
1/2 cup(s) white wine
1 pint(s) grape or cherry tomatoes, halved
16 cup(s) thinly sliced escarole, (2-3 heads) or chard leaves
1/4 cup(s) clam juice, or water (see Shopping Tip)
1 teaspoon(s) cornstarch
1 tablespoon(s) lemon juice
6 lemon wedges, for garnish

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Directions

Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.
Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.

Wednesday, May 13, 2009

BBQ Chicken Tacos

2 cup(s) shredded skinless rotisserie chicken meat
1/3 cup(s) barbecue sauce
1 1/2 cup(s) fresh corn kernels (1/2 cup per ear)
2 plum tomatoes, chopped
1 tablespoon(s) fresh lime juice
8 (6-inch) flour tortillas
3 cup(s) thinly sliced iceberg lettuce
1/2 cup(s) reduced-fat sour cream


Directions

In large bowl, stir together chicken, barbecue sauce, corn, tomatoes, and lime juice.
Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.
To serve, divide lettuce and chicken mixture among tortillas; fold over to eat out of hand. Serve each with a dollop of sour cream.

Cheesy Chicken Quesadilla

Fat-free cooking spray
1 low-fat whole wheat tortilla (8.5 inches)
1/4 cup(s) low-fat Cheddar cheese
3 ounce(s) cooked all-white chicken meat, shredded
3 tablespoon(s) salsa
1 tablespoon(s) bacon bits
3 tablespoon(s) reduced-fat sour cream


Directions

Spray frying pan with cooking spray and set over medium heat. Add tortilla.
Sprinkle cheese on tortilla.
Add chicken, salsa and bacon bits. After cheese has melted, fold in half and let outside get crispy.
Remove from pan and cut into quarters. Serve with sour cream on the side.

Soft Sugar Cookies

1 cup(s) shortening
2 large eggs
1/2 teaspoon(s) salt
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 1/2 cup(s) sugar
1/2 teaspoon(s) nutmeg
1 teaspoon(s) vanilla
1 cup(s) sour milk, 1 C. milk w\1 tsp vinegar let set 1 min
3 1/2 cup(s) flour



Directions

Cream shortening and sugar. Add the eggs, vanilla and nutmeg. Mix all dry ingredients with flour and sift twice. Add alternately with milk to creamed mixture. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Cream shortening and sugar. Mix all dry ingredients with flour and sift twice. Add alternately with milk to creamed mixture. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Cream shortening and sugar. Add alternately with milk to creamed mixture. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Cream shortening and sugar. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.

Chocolate Chips Brownies

2 cup(s) sugar
1 2/3 cup(s) self- rising flour, sifted
5 tablespoon(s) cocoa, good brand is better
1 1/4 cup(s) butter, metled, cooled
4 large eggs, whole
1 teaspoon(s) pure vanilla



Directions

Set oven to 375 degrees.
Get all ingredients together and at room tempeture. Mix flour, sugar and cocoa together. Stir to combine.
Add butter and stir well. Mixture will be thick.
Add eggs and vanilla and eggs and stir well, making sure there are no lumps.
Bake spray a 9x13 metal cake pan with Baker's Joy or oil and flour. Spread batter evenly and bake. Sometimes I like to add 1 cup white chocolate chips, but any that you like will work.

Kahlua Chocolate Cake

1 box(es) Devils Food Cake mix, Duncan Hines works best
1 box(es) small box vanilla Cook & Serve pudding, Do not use instant pudding!!
1 container(s) 16 oz sour cream, Breakstones is best
1/2 cup(s) Kahlua liquor
1/4 cup(s) vegetable oil
2 whole(s) eggs
1 cup(s) semi-sweet chocolate chips



Directions

Preheat oven to 350 degrees. Spray a Bundt cake pan with Bakers Joy and set aside. Mix cake mix, pudding mix, sour cream, Kahlua, oil and eggs in large bowl and beat two minutes on medium setting. Batter will be stiff. Stir in chocolate chips with stir setting, then pour into Bundt pan. Bake for 50 minutes at 350 degrees.

Tuesday, May 12, 2009

Lime Jalapeno Chicken

1/4 cup(s) (2 limes) lime juice
2 tablespoon(s) canola oil
1 tablespoon(s) white vinegar
1 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
1 jalapeño, sliced
1 pound(s) boneless, skinless chicken breasts, trimmed of fat, tenders removed

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Directions

Whisk lime juice, oil, vinegar, cumin, and salt in a small bowl. Stir in jalapeño. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack (see Tips & Techniques). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.


Tips & Techniques

To oil a grill: Oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Make-ahead Tip: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

Shredded Turkey and Pinto Bean Burritos

1 tablespoon(s) canola oil
1 medium onion, halved and sliced
2 clove(s) garlic, minced
1 tablespoon(s) ground cumin
1 teaspoon(s) chile powder
1 can(s) diced tomatoes with green chiles
2 tablespoon(s) lime juice
4 cup(s) shredded cooked turkey or chicken
1 can(s) pinto beans, rinsed
6 10-inch whole-wheat flour tortillas or wraps, warmed
3/4 dash(es) grated Monterey or pepper Jack cheese
2 cup(s) shredded green cabbage


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Directions

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Beef And Bean Chile Verde

1 pound(s) 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 clove(s) garlic, chopped
1 tablespoon(s) chili powder
2 teaspoon(s) ground cumin
1/4 teaspoon(s) cayenne pepper, or to taste
1 green salsa, green enchilada sauce or taco sauce
1/4 cup(s) water
1 can(s) pinto or kidney beans, rinsed



Directions

Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute

Crispy Turkey Tostadas

1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapeños
1 medium onion, thinly sliced
3 cup(s) (12 ounces) shredded cooked turkey or chicken (see Tips & Techniques)
8 corn tortillas
Canola oil or olive oil cooking spray
1 avocado, pitted
1/4 cup(s) prepared salsa
2 tablespoon(s) reduced-fat sour cream
2 tablespoon(s) fresh cilantro, chopped
1 cup(s) romaine lettuce, shredded
1/2 cup(s) Monterey Jack cheese, shredded

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Directions

Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.

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Tips & Techniques

To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low, and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Mini Chile Relleno Casserole

2 diced green chiles, drained and patted dry
3/4 cup(s) frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup(s) shredded reduced-fat Cheddar cheese
1 1/2 cup(s) nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon(s) salt

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Directions

Preheat oven to 400 degrees F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Mexican Potato Omelet

2 teaspoon(s) extra-virgin olive oil, divided
1 cup(s) frozen hash-brown potatoes, or diced cooked potatoes
1 tablespoon(s) chopped mild green chiles
4 large eggs
1/2 teaspoon(s) hot sauce
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1/2 cup(s) grated pepper Jack, or Cheddar cheese
1/4 cup(s) chopped scallions
1/4 cup(s) coarsely chopped fresh cilantro, or parsley

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Directions

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
Set a rack about 4 inches from the heat source; preheat the broiler.
Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Roasted Vegetable Enchiladas

1 poblano pepper, or green bell pepper
2 teaspoon(s) extra-virgin olive oil
1 cup(s) chopped yellow onion
3 clove(s) garlic, minced
1 teaspoon(s) salt
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) paprika
1/8 teaspoon(s) ground chipotle pepper
8 ounce(s) tomatoes, roughly chopped, plus diced tomato for garnish
1 cup(s) vegetable broth
1/2 cup(s) packed fresh cilantro, coarsely chopped, plus more leaves for garnish
3 bell peppers, (1 each red, yellow and orange) diced
8 ounce(s) cremini (baby portobello) mushrooms, diced
3/4 cup(s) diced red onion
4 1/2 teaspoon(s) extra-virgin olive oil
1/4 teaspoon(s) salt
Freshly ground pepper, to taste
1 can(s) (15 ounces) pinto beans, rinsed
12 6-inch corn tortillas

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Directions

Preheat oven to 425 degrees F.
To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)
To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.