Ingredients
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce
Directions
Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
Friday, June 10, 2011
Cooking : Apricot Round Steak
Ingredients
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side.
Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Slice meat on the diagonal; serve with reserved apricot sauce.
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side.
Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Slice meat on the diagonal; serve with reserved apricot sauce.
Cooking : Blueberry Peach Muffins
Ingredients
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Cooking : Almond Orange Crusted Chicken with Fennel Arugula Salad
Ingredients
2 egg whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
Remove the pre-heated baking sheet from the oven and spray with cooking spray.
Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
2 egg whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
Remove the pre-heated baking sheet from the oven and spray with cooking spray.
Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
Cooking : Best Hot Crab Dip
Ingredients
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
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