Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing: 1 pint grape tomatoes1 ripe avocado2 ears of fresh sweet corn2 tbsp fresh cilantro, chopped Remove husks from corn and grill over medium heat for 10 minutes. Honey Lime Dressing: Juice of 1 lime3 tbsp vegetable oil1 tbsp honeySea salt and fresh cracked pepper, to taste1 clove garlic, mincedDash of cayenne pepper Add all the dressing ingredients in a small bowl and whisk to combine. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated.
Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Broccoli and Cheese Stuffed Chicken Although I wish I was still away on vacation in sunny Florida, I am happy to be home cooking my own healthy meals again. It's not always easy eating healthy on vacation or in the airport. This dish is fairly simple to make and the whole family will love it. I ate two pieces with the remaining broccoli on the side for a perfect meal. Ingredients: 3 (24 oz total) large chicken breast halves1 large egg2 tsp water3/4 cup whole wheat seasoned breadcrumbs2 cups broccoli floret, cooked, chopped small5 slices reduced fat Swiss cheese (I used Lacy Swiss)saltspray oiltoothpicks Directions: Preheat oven to 350°. Slice chicken breast halves into thin cutlets. Cut each slice of cheese in half. Dip chicken into egg wash, then breadcrumbs.
Mexican Rice Mexican (or Spanish) rice at its base is onions, garlic and rice that is cooked in chicken stock and tomato sauce. It is great just like that but you can change it up by adding extras if you want. I like to add things like green or red peppers or beans. If what I am serving the rice with is hot and spicy I tend to leave it at that and enjoy the rice as a welcome relief from the spiciness of the main dish. If the main dish is not too spicy then I like to add more heat and spices such as chilies, chili powder, cumin, etc. to the rice to add some more kick and flavor to the overall meal. Ingredients: 1 tablespoon oil 1 onion (chopped) 1 clove garlic (chopped) 1 green pepper (chopped) 1 jalapeno pepper (chopped) 1 cup long grained rice (I used brown long grained rice) 1 1/2 cups chicken stock 2 cups diced tomatoes with liquid 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon salt Directions: 1.
Crusty Bread Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it.
Skinny Baked Jalapeño Poppers With Superbowl around the corner, these lightened up Jalapeño Poppers will make the perfect party appetizer. Jalapeño peppers stuffed with cheese, coated with seasoned panko, then baked not fried. You won't miss the full fat version! This was another recipe request from one of my wonderful readers! Back to making these jalapeños, one important note when making these, wear gloves while handling the peppers. These can be made ahead of time, then baked when ready to serve. Low-Fat Baked Jalapeño PoppersGina's Weight Watcher RecipesServings: makes 24 • Size: 2 poppers • Old Points: 1 pts • Points+: 2 ptsCalories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g 12 jalapeño peppers, sliced in half lengthwise4.5 oz light cream cheese5 medium scallions, green part only, sliced2 oz shredded low fat sharp cheddar (I used Cabot 50%)1/2 cup egg beaters or egg whites, beaten1/2 cup panko crumbs*1/8 tsp paprika1/8 tsp garlic powder1/8 tsp chili powdersalt and fresh pepperspray oil
Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400.
Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Mom's Spanish Chicken and Rice Chicken and rice, otherwise known as arroz con pollo is a delicious one pot meal the whole family will love. Arroz con pollo can be made so many different ways and also varies from country to country. In fact, I don't use a recipe when I make this, I just use whatever I have on hand so it may never turn out the same twice. Mom makes her arroz con pollo with beer, green olives along with some of the brine for more flavor and she adds frozen mixed vegetables to it. Some of my Latin recipes you'll see "sazon" listed in the ingredients. It's perfectly fine to use the chicken on the bone, and yes, you can use white meat if you prefer however, I personally find white meat too dry in this dish for my taste. Mom's Spanish Chicken and RiceSkinnytaste.comServings: 8 • Size: about 1 1/2 cups • Old Points: 7 pts • Points+: 9 ptsCalories: 319 • Fat: 5.2 g • Carb: 46.3 g • Fiber: 1.7 g • Protein: 18.3 g • Sugar: 0.4 gSodium: 844 mg Ingredients: Makes about 12 1/2 cups.
Red Chile Enchiladas with Chicken and Melted Cheese I know, I know. Rick Bayless recipes are becoming the new goat cheese recipes on my blog. But, what can I say? When every recipe I’ve tried has been so simple to make and so good, how can I not keep going back to Mexican Everyday? I don’t make enchiladas very often because even though they’re not hard to make, they are fairly time-consuming to assemble. This recipe was quick and quite tasty, but I have a lot of notes about it, which I decided to put at the end rather than here. Red Chile Enchiladas with Chicken and Melted Cheese Adapted from Mexican Everyday by Rick Bayless Preheat the oven to 350. Heat the oil in a large saucepan over medium-high. Brush or spray both sides of the tortillas with oil and then stack in twos on a baking sheet. Spread 1/2 cup sauce over the bottom of a 13×9 baking dish, and stir another 1/2 cup sauce into the chicken. Bake 10-15 minutes, until the cheese starts to brown. *Recipe notes: I used 5 guajillo chiles, and I’m glad I used an extra one.
Boston Organics: Tips Apples Refrigerated apples last much longer than those left at room temperature. Apples emit ethylene, a naturally occurring gas that speeds ripening. To prevent apples from speeding up the ripening process of other items in your produce drawer, store them in a plastic bag. Back to top Apricots Apricots should be stored at room temperature until they are ripe. Artichokes Store unwashed artichokes in a plastic bag in the refrigerator. Arugula Store unwashed arugula in a plastic bag in the vegetable drawer of your refrigerator. Asparagus Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Avocados Hard avocados ripen at room temperature in three to six days. Bananas Keep bananas at room temperature until ripened. Beets To store beets, place them in a plastic bag, and keep them refrigerated. Bell Peppers Bell peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Bok Choy Broccoli Corn
Skinny Buffalo Burger Quesadilla 100% grass-fed buffalo burgers with melted cheddar jack cheese and pico de gallo wedged in between two whole wheat tortillas. This was inspired by a lunch I had at Applebee's, although this sandwich is far leaner! Sure, you can make this with lean beef, turkey or even use veggie burgers, but I wanted a fun way to introduce my first buffalo recipe on Skinnytaste. Did you know that 100% grass-fed meat is leaner than grain-fed meat? The benefits of eating wild buffalo are that it's hormone-free and antibiotic-free, it tastes just like beef only sweeter and it's much leaner. You can make the pico de gallo yourself, but I cheated and used a pre-made organic brand for convenience. Skinny Buffalo Burger QuesadillaSkinnytaste.com Servings: 4 • Size: 1 grass fed burger • Old Points: 7 pts • Points+: 8 pt*Calories: 316.3 • Fat: 13.8 g • Carb: 16.9 g • Fiber: 1 g • Protein: 33.8 g • Sugar: 0 gSodium: 525.4 mg (without salt) Ingredients: Form 4 flat patties, as thin as you can.