Thursday, October 15, 2009
Saturday, October 10, 2009
Monday, August 31, 2009
Roasted Tomato Salsa I
SUBMITTED BY: KATKRO PHOTO BY: cookin'mama
"This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro (CORRIADER) and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try."
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PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Original recipe yield 3 cups
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
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What to Drink?
Sauvignon Blanc
Mangorita
DIRECTIONS
Preheat the broiler.
In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
FOOTNOTE
Homemade Salsa Secrets
"This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro (CORRIADER) and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try."
RECIPE RATING:
Read Reviews (77)
Review/Rate This Recipe
--------------------------------------------------------------------------------
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Original recipe yield 3 cups
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
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Customize Recipe
Add a Personal Note
What to Drink?
Sauvignon Blanc
Mangorita
DIRECTIONS
Preheat the broiler.
In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
FOOTNOTE
Homemade Salsa Secrets
Super Summer Salsa
SUBMITTED BY: CCRINAZ PHOTO BY: buffalochef
"This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips."
RECIPE RATING:
Read Reviews (40)
Review/Rate This Recipe
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PREP TIME 10 Min
READY IN 10 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
2 (10 ounce) cans sweet white corn
1 (14.5 ounce) can black beans
1/2 red onion, chopped
1 red pepper, chopped
1/2 cup sugar
1/2 cup rice wine vinegar
salt to taste
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What to Drink?
Cuervo Especial Oasis
DIRECTIONS
In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.
"This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips."
RECIPE RATING:
Read Reviews (40)
Review/Rate This Recipe
--------------------------------------------------------------------------------
PREP TIME 10 Min
READY IN 10 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
2 (10 ounce) cans sweet white corn
1 (14.5 ounce) can black beans
1/2 red onion, chopped
1 red pepper, chopped
1/2 cup sugar
1/2 cup rice wine vinegar
salt to taste
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What to Drink?
Cuervo Especial Oasis
DIRECTIONS
In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.
Almost No Fat Banana Bread
SUBMITTED BY: Allison PHOTO BY: Cook4U
"This bread is surprising moist and has a wonderful flavor. For a little variation, you can add nuts or raisins."
PREP TIME 10 Min
COOK TIME 55 Min
READY IN 1 Hr 5 Min
Original recipe yield 1 - 8x4 inch loaf
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
"This bread is surprising moist and has a wonderful flavor. For a little variation, you can add nuts or raisins."
PREP TIME 10 Min
COOK TIME 55 Min
READY IN 1 Hr 5 Min
Original recipe yield 1 - 8x4 inch loaf
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Yogurt Chicken
SUBMITTED BY: Twila Davis Reed PHOTO BY: missdrea
"Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!"
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SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced
1 cup dried bread crumbs, seasoned
1/2 teaspoon garlic powder
salt to taste
1/4 cup butter
1 tablespoon chopped fresh parsley
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
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"Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!"
--------------------------------------------------------------------------------
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced
1 cup dried bread crumbs, seasoned
1/2 teaspoon garlic powder
salt to taste
1/4 cup butter
1 tablespoon chopped fresh parsley
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
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Wednesday, August 19, 2009
Grilled Chicken Breasts With Grilled Corn and Tomato Salad
From America's Test Kitchen. A fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks—like jumpstarting the corn in the microwave first—streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.
SERVES 4 (change servings and units)
Ingredients
2 ears corn, husks and silk removed
2 teaspoons olive oil, plus
1/4 cup additional olive oil
table salt & fresh ground pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 (5 ounce) boneless chicken breasts, trimmed
1 beef steak tomato, diced
table salt & fresh ground pepper
Directions
1Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
2Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
3Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
4Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
5Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
6Combine corn, toma
SERVES 4 (change servings and units)
Ingredients
2 ears corn, husks and silk removed
2 teaspoons olive oil, plus
1/4 cup additional olive oil
table salt & fresh ground pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 (5 ounce) boneless chicken breasts, trimmed
1 beef steak tomato, diced
table salt & fresh ground pepper
Directions
1Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
2Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
3Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
4Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
5Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
6Combine corn, toma
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