Dressing:
¾ cup mayo
1 ½ Tablespoon lemon juice
1 Tablespoon honey
2 teaspoons curry powder
Mix all ingredients in a small bowl.
Salad:
4 cups bite sized piece of cooked chicken
2 medium celery ribs, cut into small dice
2 medium scallions, minced
2 Tablespoons minced fresh parsley or cilantro
6 Tablespoons dried cranberries
Mix all ingredients, toss with dressing and salt and pepper to taste. Best when covered and refrigerated overnight. Serve with apple slices and croissants.
Monday, June 22, 2009
Lotsa Pasta Broccoli Salad
8 servings
2 lbs. broccoli florets, cut into bite-size pieces
1/3 c. raisins
1/4 c. pine nuts
1/2 pound penne pasta, cooked and chilled
3 green onions, chopped
1/2 c. bacon, cooked, crumbled
Dressing:1/2 c. brown sugar1 c. mayonnaise2 T. red wine vinegar
2 lbs. broccoli florets, cut into bite-size pieces
1/3 c. raisins
1/4 c. pine nuts
1/2 pound penne pasta, cooked and chilled
3 green onions, chopped
1/2 c. bacon, cooked, crumbled
Dressing:1/2 c. brown sugar1 c. mayonnaise2 T. red wine vinegar
Chocolate-Banana Wontons
Ingredients
butter-flavor cooking spray
1 large banana(s), diced
6 Tbsp mini chocolate chips
24 items wonton wrapper(s), half of a 12 oz package
1 Tbsp powdered sugar
Instructions
Preheat oven to 350ºF.
Coat a large baking sheet with cooking spray.
In a medium bowl, combine banana and chocolate chips; mix gently.
Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving.
Yields 4 wontons per serving. 4 WW Points
butter-flavor cooking spray
1 large banana(s), diced
6 Tbsp mini chocolate chips
24 items wonton wrapper(s), half of a 12 oz package
1 Tbsp powdered sugar
Instructions
Preheat oven to 350ºF.
Coat a large baking sheet with cooking spray.
In a medium bowl, combine banana and chocolate chips; mix gently.
Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving.
Yields 4 wontons per serving. 4 WW Points
Black Bean-Avocado Salsa
Branch out beyond tortilla chips when you serve this salsa. Try it spooned over burgers and grilled chicken, or pair it with grilled shrimp or steak and warm flour tortillas for soft tacos.
Prep: 15 minutes
2 cups diced peeled avocado (about 2 small)
1/3 cup chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
Combine all ingredients in a bowl, and toss gently.
Serve immediately, or cover and chill up to 2 hours.
Yield: 12 servings (serving size: about 1/4 cup).
(WW POINTS: 1)
Prep: 15 minutes
2 cups diced peeled avocado (about 2 small)
1/3 cup chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
Combine all ingredients in a bowl, and toss gently.
Serve immediately, or cover and chill up to 2 hours.
Yield: 12 servings (serving size: about 1/4 cup).
(WW POINTS: 1)
Summer Flavored Waters
Makes: 8 (8-ounce) servings
Prep: 10 minutes each Chill: 2 hours
Ingredients
2 to 3 slices ripe honeydew melon
1 lime, sliced 1/4-inch thick
4 mint sprigs
2 quarts water
Ice cubes
Directions
1. Add slices of melon, lime slices, and mint sprigs to a large pitcher.
Fill pitcher with the water.
Refrigerate for 2 to 4 hours to allow fruit and herbs to transfer flavors to water.
To serve, fill glasses with ice. Top with flavored water.
Makes 8 (8-ounce) servings each recipe.
Herb and Berry Flavored Water:
Substitute 1 cup fresh blueberries, lightly crushed, and two 4-inch sprigs fresh rosemary, lightly bruised, for the melon, lime, and mint.
Fill pitcher with water, refrigerate 2 to 4 hours, and serve as above.
Prep: 10 minutes each Chill: 2 hours
Ingredients
2 to 3 slices ripe honeydew melon
1 lime, sliced 1/4-inch thick
4 mint sprigs
2 quarts water
Ice cubes
Directions
1. Add slices of melon, lime slices, and mint sprigs to a large pitcher.
Fill pitcher with the water.
Refrigerate for 2 to 4 hours to allow fruit and herbs to transfer flavors to water.
To serve, fill glasses with ice. Top with flavored water.
Makes 8 (8-ounce) servings each recipe.
Herb and Berry Flavored Water:
Substitute 1 cup fresh blueberries, lightly crushed, and two 4-inch sprigs fresh rosemary, lightly bruised, for the melon, lime, and mint.
Fill pitcher with water, refrigerate 2 to 4 hours, and serve as above.
House of Blues Pan Seared Voodoo Shrimp with Rosemary Cornbread and Dixie Beer Reduction
2 servings
12 pieces raw large shrimp
Black pepper to taste
1/3 to 1/2 cup olive oil
Cajun seasoning to taste
1/4 cup fresh tomatoes, diced
1 tablespoon butter
2 sprigs of fresh rosemary
1 tablespoon chives, chopped
1 package House of Blues Rosemary Cornbread mix
Rinse shrimp and put into Ziploc bag with mixture of olive oil, Cajun seasonings and black pepper.
Marinate overnight in refrigerator.
Mix and bake cornbread according to package instructions.
Sauté shrimp in olive-oil coated skillet over medium heat for 3 to 5 minutes.
Add beer reduction and simmer until consistency thickens (about 5 minutes).
Add diced tomatoes and butter.
Cook for another minute and remove from heat.
Place a slice of cornbread on each plate and position six pieces of shrimp around the cornbread. Drizzle the Dixie beer reduction from the skillet over the shrimp and cornbread. Garnish with chives and serve.
Dixie Beer Reduction:
1 bottle of lager
1 teaspoon chicken base
1 teaspoon shrimp base
1 tablespoon Cajun seasoning
1/4 cup sugar
1/2 cup heavy cream
Mix first 5 ingredients together in a medium saucepan and simmer over medium heat for 3 to 5 minutes. Add heavy cream and reduce mixture over medium heat until a creamy consistency is achieved.
12 pieces raw large shrimp
Black pepper to taste
1/3 to 1/2 cup olive oil
Cajun seasoning to taste
1/4 cup fresh tomatoes, diced
1 tablespoon butter
2 sprigs of fresh rosemary
1 tablespoon chives, chopped
1 package House of Blues Rosemary Cornbread mix
Rinse shrimp and put into Ziploc bag with mixture of olive oil, Cajun seasonings and black pepper.
Marinate overnight in refrigerator.
Mix and bake cornbread according to package instructions.
Sauté shrimp in olive-oil coated skillet over medium heat for 3 to 5 minutes.
Add beer reduction and simmer until consistency thickens (about 5 minutes).
Add diced tomatoes and butter.
Cook for another minute and remove from heat.
Place a slice of cornbread on each plate and position six pieces of shrimp around the cornbread. Drizzle the Dixie beer reduction from the skillet over the shrimp and cornbread. Garnish with chives and serve.
Dixie Beer Reduction:
1 bottle of lager
1 teaspoon chicken base
1 teaspoon shrimp base
1 tablespoon Cajun seasoning
1/4 cup sugar
1/2 cup heavy cream
Mix first 5 ingredients together in a medium saucepan and simmer over medium heat for 3 to 5 minutes. Add heavy cream and reduce mixture over medium heat until a creamy consistency is achieved.
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