Vegetable Cole Slaw
We can thank my friend, Nancy Heller (www.funplayingwithfood.blogspot.com) for this suggestion! Great simple and easy slaw to serve for your Fourth of July celebrations!
1 medium green cabbage, sliced thin
1 medium red cabbage, sliced thin
2 carrots, julienned
1 small red onion, sliced thin
Salt
Pepper
Dressing
½ cup light mayonnaise
1 tablespoon honey
2 teaspoons cider vinegar
½ teaspoon salt
In a large bowl, whisk together dressing ingredients. In a separate large bowl, combine vegetables. Pour the dressing over the vegetables and toss. Best if made the night before and refrigerated.
Yield 12 servings
Wednesday, June 30, 2010
Thursday, June 24, 2010
Recipe of the Week (79)
Pan-Seared Chicken Breasts with
Cherry Tomatoes and Balsamic Reduction
Save money by buying the split chicken breasts and removing the skin and bones yourself. The tomatoes and balsamic vinegar create a wonderful sauce!
4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
4 ounces cherry tomatoes
1/3 cup balsamic vinegar
¼ cup water
Salt
Pepper
1/2 cup basil
Preheat the oven to 400 degrees.
Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.
When the chicken is browned, add the cherry tomatoes to the skillet. Continue sautéing the chicken with the tomatoes until the tomatoes slightly bruise; about 2 minutes. Add the balsamic vinegar and water. Stir and place the skillet in the oven. Cook for about 12-15 minutes, or until the chicken is cooked through. Finish by topping the chicken with the basil.
Remove skillet from oven and set chicken on a large platter. Pour the tomato/balsamic sauce over the chicken. Serve with brown rice and a side salad.
Yield 4 servings
Cherry Tomatoes and Balsamic Reduction
Save money by buying the split chicken breasts and removing the skin and bones yourself. The tomatoes and balsamic vinegar create a wonderful sauce!
4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
4 ounces cherry tomatoes
1/3 cup balsamic vinegar
¼ cup water
Salt
Pepper
1/2 cup basil
Preheat the oven to 400 degrees.
Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.
When the chicken is browned, add the cherry tomatoes to the skillet. Continue sautéing the chicken with the tomatoes until the tomatoes slightly bruise; about 2 minutes. Add the balsamic vinegar and water. Stir and place the skillet in the oven. Cook for about 12-15 minutes, or until the chicken is cooked through. Finish by topping the chicken with the basil.
Remove skillet from oven and set chicken on a large platter. Pour the tomato/balsamic sauce over the chicken. Serve with brown rice and a side salad.
Yield 4 servings
Wednesday, June 16, 2010
Recipe of the Week (78)
New York Strip Steak with Garlic Butter
Great idea for a Father's Day cookout! Make the butter a day in advance. For an added kick, crumble some blue cheese on top of the steaks too!
1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
2 teaspoons salt
4 10-ounce New York strip steaks
½ cup extra virgin olive oil
Salt
Fresh black pepper
Place butter, garlic, parsley, lemon juice and 2 teaspoons salt in a medium bowl; stir well. Lay 6”x12” piece of plastic wrap on a cutting board. Shape the butter mixture into a log and roll it up, tying the ends to secure. Place the butter log in the freezer. (Prepare the night before).
Remove steaks from the refrigerator and allow to come up to room temperature, about 30 minutes. Meanwhile, prepare the grill. Lightly pour olive oil on both sides of the steaks. Season with salt and black pepper. Meanwhile, remove the butter log from the freezer and cut into 4-1 tablespoon pats. Place steaks on the grill. For a medium internal temperature, grill steaks for about 4-6 minutes, depending on the thickness of the steaks and the temperature of the grill. Turn the steaks over and grill for an additional 3-5 minutes. Add the pats of butter to each steak. Remove the steaks when the butter is slightly melted. Let steaks rest for about 5 minutes before serving with a side salad and grill sweet potatoes.
Yield 4 servings
Great idea for a Father's Day cookout! Make the butter a day in advance. For an added kick, crumble some blue cheese on top of the steaks too!
1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
2 teaspoons salt
4 10-ounce New York strip steaks
½ cup extra virgin olive oil
Salt
Fresh black pepper
Place butter, garlic, parsley, lemon juice and 2 teaspoons salt in a medium bowl; stir well. Lay 6”x12” piece of plastic wrap on a cutting board. Shape the butter mixture into a log and roll it up, tying the ends to secure. Place the butter log in the freezer. (Prepare the night before).
Remove steaks from the refrigerator and allow to come up to room temperature, about 30 minutes. Meanwhile, prepare the grill. Lightly pour olive oil on both sides of the steaks. Season with salt and black pepper. Meanwhile, remove the butter log from the freezer and cut into 4-1 tablespoon pats. Place steaks on the grill. For a medium internal temperature, grill steaks for about 4-6 minutes, depending on the thickness of the steaks and the temperature of the grill. Turn the steaks over and grill for an additional 3-5 minutes. Add the pats of butter to each steak. Remove the steaks when the butter is slightly melted. Let steaks rest for about 5 minutes before serving with a side salad and grill sweet potatoes.
Yield 4 servings
Recipe of the Week (77)
Shrimp Bisque
One of my favorite little soups, this bisque is enhanced by the flavors of the orange zest. Serve this soup anytime with crusty Italian bread!
1 pound medium (31-40) shrimp, shelled and deveined, shells reserved
3 tablespoons olive oil
3 tablespoons unsalted butter
2 leeks, halved and rinsed well
1 onion, halved
2 stalk celery, chopped into 1 inch pieces
2 carrots, chopped into 1 inch pieces
3 sprigs thyme
1 bay leaf
1 teaspoon orange zest
2 tablespoons tomato paste
¼ cup brandy
3 tablespoons flour
4 cups heavy cream
Cajun seasoning
Finely chopped chives, to garnish
Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons of the butter into it. Then add the shrimp shells, the leeks, onion, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let the alcohol burn off. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Add Cajun seasoning to taste. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the chives.
Yield 6 servings
One of my favorite little soups, this bisque is enhanced by the flavors of the orange zest. Serve this soup anytime with crusty Italian bread!
1 pound medium (31-40) shrimp, shelled and deveined, shells reserved
3 tablespoons olive oil
3 tablespoons unsalted butter
2 leeks, halved and rinsed well
1 onion, halved
2 stalk celery, chopped into 1 inch pieces
2 carrots, chopped into 1 inch pieces
3 sprigs thyme
1 bay leaf
1 teaspoon orange zest
2 tablespoons tomato paste
¼ cup brandy
3 tablespoons flour
4 cups heavy cream
Cajun seasoning
Finely chopped chives, to garnish
Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons of the butter into it. Then add the shrimp shells, the leeks, onion, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let the alcohol burn off. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Add Cajun seasoning to taste. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the chives.
Yield 6 servings
Recipe of the Week (76)
Fajitas with Pico De Gallo
Try this easy meal anytime you want some Mexican flavor! Mix it up by using chicken or shrimp and a different combination of vegetables!
2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons salt
1/4 cup fresh lime juice
2 lb skirt steak, halved crosswise
2 1/2 teaspoons coarsely ground black pepper
18 flour tortillas
Heat a lightly oiled, rigged grill pan. Place onions on the grill pan and grill for about 8-10 minutes.
Meanwhile, stir together lime juice, 1 teaspoon salt and 2 tablespoons oil in a shallow dish. Add the steak and marinade at room temperature for about 10 minutes, turning once.
When the onions are finished cooking, transfer them to a cutting board. When cool enough to handle, cut the onions into 1 inch strips and toss with vinegar and ½ teaspoon salt in a small bowl. Set aside.
Pat dry the steak with paper towels and season with pepper. Re-oil the grill pan and grill the steak for about 3-5 minutes. Turn it over and grill for another 3-5 minutes for medium rare. Transfer the steak to a cutting board and let it rest for about 5 minutes before it is cut horizontally.
While the steak is resting, hold the tortillas with tongs and toast over an open flame. Serve steak, onions and pico de gallo wrapped in the tortilla.
Pico De Gallo
1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onions
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced
Mix all ingredients in medium bowl. Season with salt and pepper. Cover; chill.
Yield 6 servings.
Try this easy meal anytime you want some Mexican flavor! Mix it up by using chicken or shrimp and a different combination of vegetables!
2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons salt
1/4 cup fresh lime juice
2 lb skirt steak, halved crosswise
2 1/2 teaspoons coarsely ground black pepper
18 flour tortillas
Heat a lightly oiled, rigged grill pan. Place onions on the grill pan and grill for about 8-10 minutes.
Meanwhile, stir together lime juice, 1 teaspoon salt and 2 tablespoons oil in a shallow dish. Add the steak and marinade at room temperature for about 10 minutes, turning once.
When the onions are finished cooking, transfer them to a cutting board. When cool enough to handle, cut the onions into 1 inch strips and toss with vinegar and ½ teaspoon salt in a small bowl. Set aside.
Pat dry the steak with paper towels and season with pepper. Re-oil the grill pan and grill the steak for about 3-5 minutes. Turn it over and grill for another 3-5 minutes for medium rare. Transfer the steak to a cutting board and let it rest for about 5 minutes before it is cut horizontally.
While the steak is resting, hold the tortillas with tongs and toast over an open flame. Serve steak, onions and pico de gallo wrapped in the tortilla.
Pico De Gallo
1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onions
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced
Mix all ingredients in medium bowl. Season with salt and pepper. Cover; chill.
Yield 6 servings.
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