Brit subscribes to Food Network Magazine and some time ago she found Emeril Lagasse's Chicken Salad with Fresh Herbs recipe which looked really good. The original recipe called for removing the pit from a halved avocado and spooning the chicken salad into the middle. That idea sounds fantastic, but we decided to make to make sandwich/wraps instead.
Chicken Salad
Serves 4
2 lbs boneless, skinless chicken breasts (we used meat from a whole chicken that Brit roasted)
Salt
Pepper
2 tbsp olive oil (for cooking the chicken if you don't already have leftover meat)
1 cup mayo
1-2 tsp garlic, minced
2 tbsp dijon mustard (the original recipe called for 1 tsp, but that is barely anything. Trust me, the extra dijon mustard really makes this dish great)
1/2 cup celery, finely diced
1/4 cup celery leaves, chopped
3/4 red onion, diced
3 tbsp fresh herbs, chopped (we use parsley, but tarragon is also recommended)
1/2 tsp celery seeds
1/3 tsp cayenne pepper
Since we used leftover meat from a whole chicken roaster, we tore up the meat into small, bite-sized pieces. In a large bowl, mix the meat, mayo, garlic, mustard, celery, celery leaves, celery seeds, red onion, herbs, and cayenne pepper. Season with salt and pepper.
We then added the mix to some leftover tortilla wraps with some pieces of cheddar cheese and heated it up in the microwave until the cheese was melty. Om nom nom!
Wednesday, August 24, 2011
Monday, August 22, 2011
Chicken and Refried Bean Fajitas
I saw a fajitas recipe on the Closet Cooking blog and got inspired. Brit and I love making any sort of Tex-mex dish and put together an easy recipe for us to try.
Fajitas
Whole wheat tortillas
1 can refried beans
Salsa
Sour cream
Brown rice
Avocado, sliced
Chicken slices (we used pieces of meat from a whole chicken that Brit had recently roasted)
Bell pepper, sliced
Onions, diced
1 tomato, diced
Lemon juice
Jalapeno pepper, minced
Salt
Pepper
Heat up the refried beans with a few scoops of salsa. Also use a few scoops of sour cream, if you don't forget to include it, like I did.
Saute the bell pepper with half of the onion and set aside.
Make a pico de gallo with the remaining onion, tomato, lemon juice, jalapeno pepper, salt and pepper.
Heat up the tortillas in a skillet with some non-stick spray and assemble the fajita.
Put down a layer of refried beans, rice, chicken, pico de gallo, avocado, salsa, and sour cream.
Try your best to eat with grace, but just give in, cut it all up with a knife, mix it together into a tex-mex mush, and enjoy.
Fajitas
Whole wheat tortillas
1 can refried beans
Salsa
Sour cream
Brown rice
Avocado, sliced
Chicken slices (we used pieces of meat from a whole chicken that Brit had recently roasted)
Bell pepper, sliced
Onions, diced
1 tomato, diced
Lemon juice
Jalapeno pepper, minced
Salt
Pepper
Heat up the refried beans with a few scoops of salsa. Also use a few scoops of sour cream, if you don't forget to include it, like I did.
Saute the bell pepper with half of the onion and set aside.
Make a pico de gallo with the remaining onion, tomato, lemon juice, jalapeno pepper, salt and pepper.
Heat up the tortillas in a skillet with some non-stick spray and assemble the fajita.
Put down a layer of refried beans, rice, chicken, pico de gallo, avocado, salsa, and sour cream.
Try your best to eat with grace, but just give in, cut it all up with a knife, mix it together into a tex-mex mush, and enjoy.
Sunday, August 21, 2011
Grilled Ham, Cheese, and Pickle Sandwiches
Every now and then I see a recipe that I know isn't healthy for me, but I really can't resist. I was able to convince Brit as well, and the resulting dinner was so worth it. We'll have to run extra hard for the rest of the week to burn off these calories...
Grilled Ham, Cheese, and Pickle Sandwiches
(Originally from Epicurious.com)
4 slices of bread
1/4 cup mayo
Curry powder
Low-fat mozzarella cheese slices (basically, the really tasty, melty cheese singles)
2 oz. goat cheese (we used a garlic and herb chevre that we get from our farmer's market)
Bread and butter pickles
Smoked ham slices (surprisingly, these had less sodium and cholesterol than the smoked turkey)
2 tbsp butter
Brit wanted to do something more interesting with the mayo, so she mixed in a little curry powder. The result was an excellent addition to the sandwich that blended really well with the flavors of the cheese and meat.
Generously spread the mayo on 4 slices of bread. Layer 2 slices with 2 cheese slices each. Cover the cheese with a layer of pickles. Cover the pickles with a few small pieces of goat cheese. Add a slice of ham, some more goat cheese, another slice of ham, and then another layer of cheese singles. Assemble the sandwich and generously butter the both pieces of bread.
Heat up a pan or skillet on medium heat. Spray the pan with non-stick spray and add the sandwich when it is hot. Cook until the bottom is nicely browned and flip. Cook some more until the bottom is browned and the cheese is melty. Serve hot with a bowl of tomato soup.
Grilled Ham, Cheese, and Pickle Sandwiches
(Originally from Epicurious.com)
4 slices of bread
1/4 cup mayo
Curry powder
Low-fat mozzarella cheese slices (basically, the really tasty, melty cheese singles)
2 oz. goat cheese (we used a garlic and herb chevre that we get from our farmer's market)
Bread and butter pickles
Smoked ham slices (surprisingly, these had less sodium and cholesterol than the smoked turkey)
2 tbsp butter
Brit wanted to do something more interesting with the mayo, so she mixed in a little curry powder. The result was an excellent addition to the sandwich that blended really well with the flavors of the cheese and meat.
Generously spread the mayo on 4 slices of bread. Layer 2 slices with 2 cheese slices each. Cover the cheese with a layer of pickles. Cover the pickles with a few small pieces of goat cheese. Add a slice of ham, some more goat cheese, another slice of ham, and then another layer of cheese singles. Assemble the sandwich and generously butter the both pieces of bread.
Heat up a pan or skillet on medium heat. Spray the pan with non-stick spray and add the sandwich when it is hot. Cook until the bottom is nicely browned and flip. Cook some more until the bottom is browned and the cheese is melty. Serve hot with a bowl of tomato soup.
Tuesday, August 16, 2011
Scallop Crudo
This recipe comes from the Bitten Word blog and was originally printed in the August 2011 issue of Bon Appetit. The title was intriguing, the picture looked delicious, and the description clinched the deal. We served this dish with a side of brown rice, seasoned with zatar, and some steamed broccoli and roasted cauliflower.
Scallop Crudo
(Modified from a recipe found on the Bitten Word blog)
Serves 2
1/4 cup orange juice
3 tbsp lemon juice
2 tbsp soy sauce
1.5 tbsp lemon olive oil (was supposed to be sunflower oil)
1 tbsp finely minced ginger
1 jalapeno, finely diced
1 tbsp red wine vinegar + 1 tsp sugar (this was a substitution for sherry vinegar)
1/2 lb scallops (we got ours fresh from Seafood Unlimited)
Whisk together all of the ingredients except the scallops. Add the scallops and marinate for 10-15 minutes. Eat!
The crudo is really amazing and we used it as a sauce for the rice and veggies. The scallops were so soft and delicious; this dish was fantastic.
Scallop Crudo
(Modified from a recipe found on the Bitten Word blog)
Serves 2
1/4 cup orange juice
3 tbsp lemon juice
2 tbsp soy sauce
1.5 tbsp lemon olive oil (was supposed to be sunflower oil)
1 tbsp finely minced ginger
1 jalapeno, finely diced
1 tbsp red wine vinegar + 1 tsp sugar (this was a substitution for sherry vinegar)
1/2 lb scallops (we got ours fresh from Seafood Unlimited)
Whisk together all of the ingredients except the scallops. Add the scallops and marinate for 10-15 minutes. Eat!
The crudo is really amazing and we used it as a sauce for the rice and veggies. The scallops were so soft and delicious; this dish was fantastic.
Monday, August 15, 2011
Summer Vegetable Soba
Brit and I used to make a soba noodle dish with asparagus, garlic, prosciutto, parmesan cheese and a fried egg. It was incredible. We made this dish several times until one time the leftover soba noodles tasted like ass. It was just awful. I had a suspicion it occurred because we had purchased a new brand of soba noodles and that the original brand would be fine. Nonetheless, Brit had lost her desire to eat this dish.
Recently, I came across a recipe in on of the food blogs that I follow that utilized soba noodles again. I've been craving/missing soba noodles for a while, so I approached Brit about giving the recipe a try. Brit agreed to give it a try with the original brand of soba noodles and we're all crossing our fingers that the leftovers turn out well.
Summer Vegetable Soba
(Originally posted on the Macheesmo food blog)
Serves 4
1 12 oz package of soba, cooked according to package
1-2 tbsp sesame oil
2 tbsp olive oil
1-2 cups green beans
1 onion, diced
2 ears corn, corn removed from cob
1 red pepper, diced
1/2 cup carrots, shredded
2 scallions, only greens
Fresh basil, chopped
Peanuts, chopped
Sauce: 2 tbsp soy sauce
1 tbsp mirin
1 jalapeno pepper, minced without seeds
4 cloves garlic, minced
2 inches ginger, minced
Cook the soba noodles according to package directions, drain, and return to pot. Toss with the sesame oil and set aside.
Mix all of the ingredients for the sauce and set aside.
Meanwhile, saute the onion, pepper, green beans, and corn in the olive oil over high heat for just a few minutes so that the veggies stay crunchy. Mix in the sauce and saute 1-2 minutes until the sauce is very fragrant. Mix in the carrots and then transfer all of the ingredients to the pot with the soba noodles. Mix in the scallions and stir it all together very well.
Garnish with basil and peanuts and enjoy.
This meal turned out really, really well. The vegetables were fantastic and the soba noodles are a very flavorful pasta. We felt like there wasn't any heat coming from the jalapeno so we'd consider adding some of the seeds into the sauce. We also felt like there wasn't enough sauce so we had to season our dish with some extra soy sauce and pepper. For future preparations we would double the sauce portion.
Recently, I came across a recipe in on of the food blogs that I follow that utilized soba noodles again. I've been craving/missing soba noodles for a while, so I approached Brit about giving the recipe a try. Brit agreed to give it a try with the original brand of soba noodles and we're all crossing our fingers that the leftovers turn out well.
Summer Vegetable Soba
(Originally posted on the Macheesmo food blog)
Serves 4
1 12 oz package of soba, cooked according to package
1-2 tbsp sesame oil
2 tbsp olive oil
1-2 cups green beans
1 onion, diced
2 ears corn, corn removed from cob
1 red pepper, diced
1/2 cup carrots, shredded
2 scallions, only greens
Fresh basil, chopped
Peanuts, chopped
Sauce: 2 tbsp soy sauce
1 tbsp mirin
1 jalapeno pepper, minced without seeds
4 cloves garlic, minced
2 inches ginger, minced
Cook the soba noodles according to package directions, drain, and return to pot. Toss with the sesame oil and set aside.
Mix all of the ingredients for the sauce and set aside.
Meanwhile, saute the onion, pepper, green beans, and corn in the olive oil over high heat for just a few minutes so that the veggies stay crunchy. Mix in the sauce and saute 1-2 minutes until the sauce is very fragrant. Mix in the carrots and then transfer all of the ingredients to the pot with the soba noodles. Mix in the scallions and stir it all together very well.
Garnish with basil and peanuts and enjoy.
This meal turned out really, really well. The vegetables were fantastic and the soba noodles are a very flavorful pasta. We felt like there wasn't any heat coming from the jalapeno so we'd consider adding some of the seeds into the sauce. We also felt like there wasn't enough sauce so we had to season our dish with some extra soy sauce and pepper. For future preparations we would double the sauce portion.
Sunday, August 14, 2011
Corn and Bean Fritters
My mom sent me this recipe saying she had just tried it out and that it was definitely a keeper. The instructions seemed very simple and my mother has a good reputation for choosing good dishes.
Corn and Bean Fritters
Serves 4
4 ears of corn, kernels cut from the cob
1 can small white beans, rinsed and drained
6 oz. corn bread mix
1 egg
2 tsp chopped jalapeno pepper
Olive oil
Salsa
In a large bowl, mash the beans. Mix in the corn, corn bread mix, egg, pepper, and 1/2 cup water. Using a griddle or skillet, heat up 1-2 tbsp of oil. Scoop 1/3 cup volumes of the mixture and cook the fritters 4 minutes per side. Serve with the salsa.
The fritters were very good and the more crispy they were, the better. The jalapeno didn't add much spice, so I would either use more of the pepper or mix in some sriracha into the batter. Otherwise, a cool recipe to have tried out.
Corn and Bean Fritters
Serves 4
4 ears of corn, kernels cut from the cob
1 can small white beans, rinsed and drained
6 oz. corn bread mix
1 egg
2 tsp chopped jalapeno pepper
Olive oil
Salsa
In a large bowl, mash the beans. Mix in the corn, corn bread mix, egg, pepper, and 1/2 cup water. Using a griddle or skillet, heat up 1-2 tbsp of oil. Scoop 1/3 cup volumes of the mixture and cook the fritters 4 minutes per side. Serve with the salsa.
The fritters were very good and the more crispy they were, the better. The jalapeno didn't add much spice, so I would either use more of the pepper or mix in some sriracha into the batter. Otherwise, a cool recipe to have tried out.
Saturday, August 13, 2011
Cold Sesame Noodles
Tonight we've been invited to a potluck housewarming of a friend of ours. Since the cold sesame noodles dish we made recently turned out so well, we decided to make this one again with some minor adjustments.
The amount of soy sauce and chili paste used in the sauce was slightly increased and the amount of peanut butter was reduced very slightly.
Instead of just using one red bell pepper I also sliced up a yellow bell pepper.
I also ground up two carrots in my mini food processor until they were in small chunks and I threw those into the mix.
The additional veggies were a nice touch for the overall presentation and taste of the dish.
The amount of soy sauce and chili paste used in the sauce was slightly increased and the amount of peanut butter was reduced very slightly.
Instead of just using one red bell pepper I also sliced up a yellow bell pepper.
I also ground up two carrots in my mini food processor until they were in small chunks and I threw those into the mix.
The additional veggies were a nice touch for the overall presentation and taste of the dish.
Subscribe to:
Posts (Atom)