Friday, June 26, 2009

Chicken and Summer Vegetable Tostados

tostadas

The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Yield

4 servings

Ingredients

  • 1  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  teaspoons  canola oil
  • 12  ounces  chicken breast tenders
  • 1  cup  chopped red onion (about 1)
  • 1  cup  fresh corn kernels (about 2 ears)
  • 1  cup  chopped zucchini (about 4 ounces)
  • 1/2  cup  green salsa
  • 3  tablespoons  chopped fresh cilantro, divided
  • 4  (8-inch) fat-free flour tortillas
  • Cooking spray
  • 1  cup  (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Nutritional Information

Calories:
398 (30% from fat)
Fat:
13.1g (sat 5.9g,mono 4.1g,poly 1.2g)
Protein:
32.5g
Carbohydrate:
36.7g
Fiber:
3.1g
Cholesterol:
75mg
Iron:
1.4mg
Sodium:
799mg
Calcium:
236mg

Melanie Barnard, Cooking Light, AUGUST 2006

Sunday, June 21, 2009

Spicy Potato Salad

Spicy Potato Salad
Yield 8 to 10 servings Ingredients * 4 large round red potatoes(about 2 pounds) * 1/3 cup vegetable oil * 1/4 cup white vinegar * 1 tablespoon sugar * 1 1/2 teaspoons chili powder * 1 teaspoon seasoned salt * 1/8 teaspoon hot sauce * 1 (8 3/4-ounce) can whole kernel corn, drained * 1 small carrot, shredded * 1 (2.5-ounce) can sliced ripe olives * 4 green onions, sliced Preparation Cook red potatoes in boiling water to cover 20 to 30 minutes or until tender. Drain and cool to touch. Cut potatoes into cubes; place in a large bowl. Whisk together oil and next 5 ingredients; pour over potato, tossing gently. Cover and chill 1 hour. Stir in corn and next 3 ingredients. Southern Living, DECEMBER 1997

Tuna Cornbread Cakes

Tuna Cornbread Cakes from Southern Living
 

Yield

Makes 4 servings

Ingredients

  • 1  (6-oz.) package buttermilk cornbread mix
  • 2/3  cup  milk
  • 2  tablespoons  mayonnaise
  • 3  green onions, thinly sliced
  • 3  large eggs, lightly beaten
  • 2  tablespoons  chopped fresh parsley
  • 1  teaspoon  Old Bay seasoning
  • 1  teaspoon  Worcestershire sauce
  • 2  (5-oz.) aluminum foil pouches herb-and-garlic-flavored light tuna chunks
  • 3  tablespoons  butter
  • 3  tablespoons  vegetable oil
  • Lemon Aïoli

Preparation

1. Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.

2. Bake at 425° for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.

3. Stir together mayonnaise and next 5 ingredients in a large bowl.

4. Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 (3- to 3 1/2-inch) patties.

5. Melt 3 Tbsp. butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels. Serve cakes with Lemon Aïoli.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and StarKist Tuna Creations Herb & Garlic Chunk Light Tuna.

Sherry Little, Sherwood, Arkansas, Southern Living, JANUARY 2008

Friday, June 12, 2009

Slow Cooker Pork Sandwiches with Root Beer Barbecue Sauce

Pork Sandwiches with Root Beer Barbecue Sauce Recipe

Karen Currie's tasty recipe is sure to please a crowd! The Kirkwood, Missouri cook loves the subtle kick and hint of sweetness in this dish. Try serving these sandwiches with coleslaw and pickles.

Ingredients:
  • 1 boneless pork sirloin roast (2 pounds)
  • 1 medium onion, sliced
  • 2 tablespoons dried minced garlic
  • 3 cups root beer, divided
  • 1 bottle (12 ounces) chili sauce
  • 1/8 teaspoon hot pepper sauce
  • 8 kaiser rolls, split
Directions:
Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender.
    In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
    Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls. Yield: 8 servings.

Wednesday, June 3, 2009

Niagra Falls Chicken for Two

Mandi sent this recipe, it’s tried and true, she says it’s awesome!

4 boneless skinless chicken tenderloins, pounded thin with a meat tenderizer
Salt and Pepper to taste
Italian Seasonings to taste
1/2 jar of sun-dried tomatoes
4 tablespoons of feta cheese
2 cans of diced tomatoes (or one large can; I use the regular kind, but you can use garlic-basil-oregano flavored if you’d like)
2 skewers or 4 toothpicks
Shredded cheese (I love the 4-cheese blend by Sargento, but use whatever you like!)


Penne pasta, cooked (or whatever kind of pasta you prefer)


-Preheat oven to 400 degrees


-Pour the cans of diced tomatoes into an 8×8 baking dish and sprinkle with Italian Seasonings. This will become the “sauce” for the pasta.


-Pound the tenderloins with a meat tenderizer until it’s thin enough to roll, but not too thin, and season with salt and pepper.


-Dice up the sun-dried tomatoes and spread evenly on each tenderloin.
-Spread a tablespoon of feta cheese on each tenderloin.


-Roll each tenderloin and secure with a toothpick, or put two to a skewer.
-Place in the baking dish and cover with tomatoes.


-Sprinkle shredded cheese on top.


-Bake for 30-45 minutes, or until chicken is baked all the way through.

-Remove skewers and place chicken on top of pasta. Heap all of the remaining tomato-y goodness onto your plate.

You can easily make this a healthy recipe by substituting low-fat cheese.