Well tonight I am making Grilled Honey Lime Chicken Sandwiches with Flavored Tortilla Chips. So let's get right into it......
Ingredients.....
1 lime, juiced (got it_
2 tablespoons honey (Had this already)
1 rounded teaspoon cumin(got it)
A handful cilantro, finely chopped, about 1/2 tablespoons (got this already on hand)
2 tablespoons evoo(got it, you could also use corn oil if you want)
4 (6 to 8-ounce) boneless skinless chicken breast(got these in the freezer)
1 teaspoon grill seasoning blend or coarse salt and pepper(I use salt and pepper)
Toppings: lettuce, tomato, red onion, and sliced avocado(had everything except the avocado, had to buy it)
1 cup prepared salsa verde(feeling a tad lazy, so I bought a jar, instead of making it)
4 crusty rolls, split(bought them)
Assorted flavors of Tortilla Chips(I bought these new lime flavored ones, if you have not tried them, you need to........they are DA BOMB)
Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with assorted tortilla chips. I also whipped up a greek chuck veggie salad with a big amount of feta cheese........so I guess tonight the meal is south of the border, but with a touch of greece.
The verdict.........although I am not a fan of lime chicken....these were really good and something that would be great to enjoy sitting on the beach under the shade of a palmtree with a big margarita to drink.
I have to say that when Rachael Ray says her recipes will make you look "way cool" she is telling the truth. My special friend has been enjoying everything I have made and she thinks I am like this cool chef...........so THANK YOU RACHAEL!!!!!
until tomorrow......
Wednesday, June 17, 2009
Tuesday, June 16, 2009
South of the Border
Tonight I have to give a shout out to my good friend Karen L. from work, she reads the blog and brought me in a whole bunch of fresh Basil, Parsley and Cilantro today and it turns out, i get to put it to wrok tonight in my Mexican Vegetable Chunk Salad
Ingredients
1/2 seedless cucumber(I just got a cucumber, not real sure about the seedless part)
2 vine ripe tomatoes, seeded (got them)
1 green bell pepper, seeded (got them)
1/2 red onion, peeled (got it)
2 ribs celery from the heart(If you are a regular reader, you know I hate celery, so I will not be using this at all, but you can if you want to)
3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley(thank you karen:-)
1 tablespoon red wine vinegar(got it)
1 lime juiced(ok, I bought this and really you could use lemon too or maybe a half o each, it is really up to you)
1 to 2 teaspoons Tabasco sauce(alreayd got a bottle)
1/4 cup evoo(got it)
Coarse salt and freshly ground black pepper (got it)
Cut cucumber, tomatoes, pepper, onion and celery(if you must) into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
The verdict...........I liked this, very refreshing and somewhat filling. I think this would be a good side dish to maybe a veggie burger or cheesebuger to you meat eaters out there. But I liked it as a stand alone dish too.
Have a great evening.
Until tomorrow..............
Ingredients
1/2 seedless cucumber(I just got a cucumber, not real sure about the seedless part)
2 vine ripe tomatoes, seeded (got them)
1 green bell pepper, seeded (got them)
1/2 red onion, peeled (got it)
2 ribs celery from the heart(If you are a regular reader, you know I hate celery, so I will not be using this at all, but you can if you want to)
3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley(thank you karen:-)
1 tablespoon red wine vinegar(got it)
1 lime juiced(ok, I bought this and really you could use lemon too or maybe a half o each, it is really up to you)
1 to 2 teaspoons Tabasco sauce(alreayd got a bottle)
1/4 cup evoo(got it)
Coarse salt and freshly ground black pepper (got it)
Cut cucumber, tomatoes, pepper, onion and celery(if you must) into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
The verdict...........I liked this, very refreshing and somewhat filling. I think this would be a good side dish to maybe a veggie burger or cheesebuger to you meat eaters out there. But I liked it as a stand alone dish too.
Have a great evening.
Until tomorrow..............
Monday, June 15, 2009
Snacks as a supper
Well I hope today finds you all in great spirits, I certainly am in a great mood. I am going on vacation this Friday and will spend three days in Hermann Mo with a friend of mine touring wine country. So Friday and Saturday there will not be any posts since I will be gone, but in the meantime, tonight I made Stuffed Potatoes with Ham, Thyme, and Gruyere.
Ingredients
4 medium to large baking potatoes(had to buy these and when you do, get russets, they are the best for baking)
A drizzle evoo(got lots of this)
2 shallots, chopped(got them)
1/2 pound baked ham from a deli, sliced 1/8-inch thick, cut into 2-inch thick strips(ok, as a veg-head, I did not buy real ham, but fake ham slices instead)
1/2 pound Gruyere, shredded, about 2 cups(I had to buy this and if you are not familiar with Gruyere, it is basically swiss cheese, so just grab yourself some swiss if you cannot find some that is specifically marked Gruyere)
2 tablespoons butter, in small pieces(I got it)
1/2 cup milk or half-and-half (I used soy milk for this)
6 sprigs fresh thyme, leaves only, chopped to about 2 tablespoons(actually had this on hand)
Salt and pepper to taste(got it)
Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.
While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside.
Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source.
To the cooked potato in the mixing bowl, add shallots, ham strips, grated cheese, butter, milk or half-and-half(or soy milk in my case), thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.
Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad.
The verdict.........AWESOME, this really tastes fantastic and i will be serving this come football season and if you have had soy milk, it adds a little extra something with it's unique taste.
Even the cats ate this one, so a tip of my hat to Rachael on this one, it is really tasty.
Until tomorrow..........
Ingredients
4 medium to large baking potatoes(had to buy these and when you do, get russets, they are the best for baking)
A drizzle evoo(got lots of this)
2 shallots, chopped(got them)
1/2 pound baked ham from a deli, sliced 1/8-inch thick, cut into 2-inch thick strips(ok, as a veg-head, I did not buy real ham, but fake ham slices instead)
1/2 pound Gruyere, shredded, about 2 cups(I had to buy this and if you are not familiar with Gruyere, it is basically swiss cheese, so just grab yourself some swiss if you cannot find some that is specifically marked Gruyere)
2 tablespoons butter, in small pieces(I got it)
1/2 cup milk or half-and-half (I used soy milk for this)
6 sprigs fresh thyme, leaves only, chopped to about 2 tablespoons(actually had this on hand)
Salt and pepper to taste(got it)
Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.
While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside.
Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source.
To the cooked potato in the mixing bowl, add shallots, ham strips, grated cheese, butter, milk or half-and-half(or soy milk in my case), thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.
Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad.
The verdict.........AWESOME, this really tastes fantastic and i will be serving this come football season and if you have had soy milk, it adds a little extra something with it's unique taste.
Even the cats ate this one, so a tip of my hat to Rachael on this one, it is really tasty.
Until tomorrow..........
Sunday, June 14, 2009
It's not just a side dish anymore
Hope you day has gone well. I had to put in a couple of hours at work this morning, but have been able to relax a bit during the afternoon and I am now waiting for the new season of "Tru Blood" to start. Anyway tonight I made Supreme Pizza pasta Salad, now i know a lot of folks consider pasta salad a side item, but I think it can be a main dish anytime.
Ingredients
2 plum tomatoes, seeded and chopped(had tomatoes on hand, so i used a couple of medium side ones finely chopped)
1/2 medium red onion, chopped (got this already)
8 fresh white button mushrooms, sliced(had to buy these, so I just bought a small container of pre-sliced)
1 small green bell pepper, seeded and chopped(got one of these already)
1 stick pepperoni, casing removed and cut into a small dice(I would have had to buy this, but being a vegetarian, i am going to omit this)
1 pound ball fresh mozzarella or fresh smoked mozzarella, diced(I had this on hand from last night dish)
20 leaves fresh basil, torn or thinly sliced(Only had a couple of sprigs left, so I had to buy a lot of this item)
1 pound wagon wheel pasta(Store was out, so I went with that old pasta salad stand by bowtie pasta)
Dressing:
1 teaspoon garlic salt(had a really REALLY old thing fo this, so I played it safe and bought a new one)
1 teaspoon dried oregano leaves or Italian dried seasoning(actually had this on hand)
1 rounded tablespoon tomato paste(have this already
2 tablespoons red wine vinegar(have this on hand)
1/3 cup extra-virgin olive oil(got it)
Freshly ground black pepper
Pour water into large pot over medium-high heat. Cook pasta to package specifications until al dente. Drain.
Combine tomatoes, onion, mushrooms, peppers, pepperoni(if you want to use it), mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing.
When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad.
I served this with some sliced pita bread.
The verdict.............well to be honest.......I am a big lover of pasta salads.......so it should not surprise you that I liked this one a lot. It is really filling and is something you could take to a potluck or family BBQ and now that people will enjoy you for your effort.
If you are like me and like to sometimes freelance on a recipe, I could also see adding a 1/4 pound or crumbled feta or even blue cheese to this to give it an even more wondrous flavor.
I have to say that, although cooking every night is at times a little tiring, I am having a great time doing this. Rachael Ray's recipes are a pleasure to cook and she seems to make it all so easy.
Everyone have a great evening.
Until tomorrow.........
Ingredients
2 plum tomatoes, seeded and chopped(had tomatoes on hand, so i used a couple of medium side ones finely chopped)
1/2 medium red onion, chopped (got this already)
8 fresh white button mushrooms, sliced(had to buy these, so I just bought a small container of pre-sliced)
1 small green bell pepper, seeded and chopped(got one of these already)
1 stick pepperoni, casing removed and cut into a small dice(I would have had to buy this, but being a vegetarian, i am going to omit this)
1 pound ball fresh mozzarella or fresh smoked mozzarella, diced(I had this on hand from last night dish)
20 leaves fresh basil, torn or thinly sliced(Only had a couple of sprigs left, so I had to buy a lot of this item)
1 pound wagon wheel pasta(Store was out, so I went with that old pasta salad stand by bowtie pasta)
Dressing:
1 teaspoon garlic salt(had a really REALLY old thing fo this, so I played it safe and bought a new one)
1 teaspoon dried oregano leaves or Italian dried seasoning(actually had this on hand)
1 rounded tablespoon tomato paste(have this already
2 tablespoons red wine vinegar(have this on hand)
1/3 cup extra-virgin olive oil(got it)
Freshly ground black pepper
Pour water into large pot over medium-high heat. Cook pasta to package specifications until al dente. Drain.
Combine tomatoes, onion, mushrooms, peppers, pepperoni(if you want to use it), mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing.
When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad.
I served this with some sliced pita bread.
The verdict.............well to be honest.......I am a big lover of pasta salads.......so it should not surprise you that I liked this one a lot. It is really filling and is something you could take to a potluck or family BBQ and now that people will enjoy you for your effort.
If you are like me and like to sometimes freelance on a recipe, I could also see adding a 1/4 pound or crumbled feta or even blue cheese to this to give it an even more wondrous flavor.
I have to say that, although cooking every night is at times a little tiring, I am having a great time doing this. Rachael Ray's recipes are a pleasure to cook and she seems to make it all so easy.
Everyone have a great evening.
Until tomorrow.........
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