CHEF DELICIOUS FOOD: SALAD

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Etiquetas: ALL, CHICKEN, CUBAN, GRILLED, SALAD

CUBAN GRILLED CHICKEN SALAD

Ingredients

* 3 cups chopped romaine lettuce
* 1 small red onion, diced
* 1 (6 ounce) avocado, diced
* 1/2 cup red or yellow bell pepper, diced
* 3/4 cup canned black beans, drained
* 3/4 cup diced fresh or canned pineapple
* 2 cups cooked chicken meat, chopped
* 2 tablespoons olive oil
* 2 teaspoons minced garlic
* salt and pepper to taste
* 4 teaspoons fresh lime juice

Directions

Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.

Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.

Nutritional Information open nutritional information

Etiquetas: ALL, AMERICAN STYLE, CHEESE, PEAR, SALAD

ROQUEFORT PEAR SALAD

Ingredients

* 1 head leaf lettuce, torn into bite-size pieces
* 3 pears - peeled, cored and chopped
* 5 ounces Roquefort cheese, crumbled
* 1 avocado - peeled, pitted, and diced
* 1/2 cup thinly sliced green onions
* 1/4 cup white sugar
* 1/2 cup pecans
* 1/3 cup olive oil
* 3 tablespoons red wine vinegar
* 1 1/2 teaspoons white sugar
* 1 1/2 teaspoons prepared mustard
* 1 clove garlic, chopped
* 1/2 teaspoon salt
* fresh ground black pepper to taste

Directions

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Etiquetas: ALL, AMERICAN STYLE, BARBECUED, SALAD, SANDWICH, TURKEY

BARBECUED TURKEY SANDWICH

Ingredients:

4 Pieces Rosemary Focaccia Bread
½ Avocado, Mashed
1 Teaspoon Fresh Lemon Juice
¼ Teaspoon Horseradish
8 Sliced Barbecued Turkey Breast
4 Slices Pineapple Circles
4 Teaspoons Hot Honey Mustard
¼ Cup Shredded Swiss Cheese

Cooking Directions:

In a small mixing bowl combine avocado, fresh lemon juice and horseradish; blend well. Now evenly spread your mixture onto the 4 slices of focaccia bread. Top each sandwich with two slices of barbequed turkey and a pineapple circle. Spread 1 teaspoon hot mustard over each sandwich. Sprinkle cheese atop each sandwich and place in a broiler. Cook until cheese is melted and slightly browned. Serve hot and enjoy.

Etiquetas: ALL, FISH, SALAD

HALIBUT WITH CREAMY DILL SAUSE

Ingredients:

* 4 halibut fillets, about 8 ounces each
* Olive oil
* Salt and pepper
* 1 tablespoon butter
* 1 shallot, finely chopped
* 3/4 cup heavy cream
* 2 tablespoons fresh chopped dill or 2 teaspoons dried dill weed
* 1 tablespoon chopped fresh parsley
* Salt and pepper, to taste

Directions:

Heat oven to 425°.Brush halibut fillets with olive oil and sprinkle with salt and pepper.Arrange in a lightly greased baking dish bake for 15 to 20 minutes, or until halibut is cooked through and flakes easily with a fork. Meanwhile, heat butter and saute shallot until tender.Add the cream, dill, parsley, and salt and pepper to taste. Bring to a boil.Serve the sauce over baked halibut.

Etiquetas: ALL, CRAB, SALAD, SANDWICH

CRAB SALAD SANDWICHES

Ingredients:

* 1/4 cup regular or low-fat mayonnaise
* 1 teaspoon seafood seasoning
* 1/4 cup finely chopped celery
* 2 tablespoons finely chopped onion
* 6 ounces crabmeat, picked over
* 2 large seeded sandwich rolls (such as kaiser), split horizontally
* 1 cup thinly sliced romaine lettuce

Directions:

Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper. Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

Etiquetas: ALL, BACON, CHICKEN, SALAD

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON

Ingredients

* 8 slices bacon
* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 cup crumbled blue cheese
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground black pepper
* 1/4 teaspoon salt
* 2 tablespoons olive oil

Directions

Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.

Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.

Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Etiquetas: ALL, SALAD

BERRY BEST SALAD

This recipe was provided by Honay Martinez

1/4 cup orange juice
1 tablespoon salad oil
2 teaspoons honey mustard or Dijon-style mustard
1 teaspoon sugar
1/4 teaspoon salt
4 cups torn lettuce

1-1/2 cups fresh blueberries, raspberries, quartered strawberries, and/or canned mandarin orange sections, drained. 2 tablespoons bite-size cheddar fish-shaped or pretzel crackers or 1 tablespoon shelled sunflower seeds. For dressing, in a screw-top jar combine orange juice, oil, mustard, sugar, and salt. Cover and shake until combined. Place lettuce in medium bowl. Drizzle with dressing; toss to coat. Divide lettuce among 4 plates. Arrange fruit on lettuce. Sprinkle with crackers. Serve immediately. Makes 4 side-dish servings.

Etiquetas: ALL, ITALIAN, SALAD

SPINACH PASTA SALAD

This recipe was provided by Honay Martinez

8 ounces ziti (2-1/4 cups) or other small pasta
1 cup lightly packed spinach leaves
1/4 cup lightly packed basil leaves
2 cloves garlic, quartered
2 tablespoons finely shredded Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon water
1/2 cup light mayonnaise dressing or salad dressing

Cook pasta according to package directions. Drain pasta, rinse with cold water, and drain again. Set aside. Meanwhile, in a blender container or food processor bowl combine the 1 cup spinach, basil, garlic, cheese, salt, and pepper. Add oil and water; cover and blend or process until nearly smooth and mixture forms a paste, scraping down sides of container frequently. Combine the mayonnaise or salad dressing with the spinach mixture. Add to pasta and toss until well coated. Cover and chill for at least 4 hours or up to 24 hours.

To serve, line a salad bowl with spinach leaves and, if desired, radicchio leaves. Spoon salad into lined bowl. Sprinkle with chopped prosciutto and pine nuts. Makes 6 to 8 side-dish servings.

Spinach leaves

Radicchio leaves (optional)
1 to 2 ounces (3 to 6 tablespoons) chopped prosciutto or ham
2 tablespoons toasted pine nuts

Etiquetas: ALL, MEAT, MEXICAN, SALAD

MEXICAN SALAD IN A SHELL

Vegetable oil
4 (8-inch) flour tortillas
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
2 cups shredded iceberg lettuce
1/4 cup diced onion
1 1/2 cups (6 ounces) shredded longhorn cheese
1 medium tomato (chopped
comercial taco sauce

Heat 2 inches oil in a large saucepan to 375º. Drop 1 tortilla into oil; immediately press down center of tortilla with opened tongs, shaping tortilla like a bowl. If bubbles form in tortilla, press them flatly against side of sausepan with tongs. Fry tortilla 30 seconds; turn tortilla cup over, and fry and additional 30 seconds, or until lightlybrowned. Drain on paper towels. Repeat procedure with remaining tortillas.

Brown ground beef in a large skillet, and draim. Add taco seasoning mix, and cook according to package directions. Set mixture aside.

Place tortilla shells on individual serving plates. Arrange shredded lettuce evenly in each tortilla shell; top with ground beef mixture, diced onion, shredded cheese, and chopped tomato. Serve with taco sause. Yield: 4 servings.

KING RANCH CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1 tablespoon chicken bouillon * 1 cup chicken broth * 1 cup chopped onion * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/2 cup diced red bell pepper * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 2 (8 ounce) cans chili beans, drained * 12 (8 inch) flour tortillas * 3 cups shredded Colby-Monterey Jack cheese Directions Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

CHEESE LOVER'S CHICKEN

Ingredients * 2 (15 ounce) cans tomato sauce * 1 (6 ounce) can tomato paste * 1 tablespoon white sugar * 1 teaspoon dried parsley * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 medium garlic clove, chopped * 3 pounds skinless, boneless chicken breast halves * 1 cup fine dry bread crumbs * 1 pound Cheddar cheese, shredded * 1 pound mozzarella cheese, shredded * 1 teaspoon garlic salt to taste * salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.

CHICKEN NOODLE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 6 ounces egg noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 cup sour cream * salt to taste * ground black pepper to taste * 1 cup crumbled buttery round crackers * 1/2 cup butter Directions Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

CHICKEN FLORENTINE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1/4 cup butter * 3 teaspoons minced garlic * 1 tablespoon lemon juice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 tablespoon Italian seasoning * 1/2 cup half-and-half * 1/2 cup grated Parmesan cheese * 2 (13.5 ounce) cans spinach, drained * 4 ounces fresh mushrooms, sliced * 2/3 cup bacon bits * 2 cups shredded mozzarella cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN SPAGHETTI CASSEROLE

Ingredients * 3 cups cooked, cubed chicken meat * 8 ounces spaghetti, broken into pieces * 1/4 cup chopped pimento peppers * 1/4 cup chopped green bell pepper * 1/2 cup chopped onion * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup white wine * 2 cups shredded Cheddar cheese * salt and pepper to taste Directions Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C).In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

BROCCOLI CHICKEN DIVAN

Ingredients * 1 pound chopped fresh broccoli * 1 1/2 cups cubed, cooked chicken meat * 1 (10.75 ounce) can condensed cream of broccoli soup * 1/3 cup milk * 1/2 cup shredded Cheddar cheese * 1 tablespoon butter, melted * 2 tablespoons dried bread crumbs Directions Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.