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Apr 28, 2013

Dish's Green Goddess Dressing

Ingredients :

Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)
1 cup chopped basil (1 ounce)
1/2 cup chopped fresh chives (1 ounce)
1/2 pound fresh spinach leaves
1 tablespoon apple cider vinegar, more to taste
3 cups mayonnaise
2 1/4 teaspoons Dijon mustard, more to taste
1 teaspoon salt, more to taste
3/4 teaspoon white pepper, more to taste
3/4 teaspoon fresh lemon juice, more to taste

How To Prepare :
1. In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar. 
2. Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.
3. Taste and adjust the flavorings and seasonings as desired.
4. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.

Serve : Makes 3 Cups

Apr 22, 2013

Spicy Mexican Beef

Ingredients :
4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
2 cloves garlic, minced
1 (24 ounce) jar salsa
2 teaspoons chili powder
1 onion, chopped
1 1/2 teaspoons ground cumin
1 (7 ounce) can chopped mild green chiles
1/2 teaspoon dried oregano

How To Prepare :
1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. 4. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

Servings : 08

Source : allrecipies

Apr 21, 2013

Fish Tacos

Ingredients :
1 Mahi Mahi filet
2 whole wheat wraps
1 cup of shredded lettuce
1/4 cup black beans
2 slices of tomato, diced
2 tablespoons Newman's Own organic salsa
1 tablespoon diced onion
1 tablespoons fat free sour cream
Cilantro to taste

How To Prepare :
1. We put our mahi mahi in a frying pan to cook, but you could cook it any way you like. 

2. While that is cooking, dice tomato, onion and put together in a bowl and sprinkle with cilantro.

3. Microwave the wraps, wrapped in a wet paper towel to hold in moisture, for 20 seconds.

4. Put the fish and any toppings you'd like in the wrap!

Serves : 1

Source - Comfort Foods and Tailgate Treats 

Apr 20, 2013

El Torito Chicken Fajitas

Ingredients :

4 large, skinless, boneless chicken breast halves, rinsed and patted dry Cajun seasoning
1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained Cooking oil
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut
tomatoes, with onion, mild peppers, garlic and spices)
1 tablespoon minced fresh cilantro
1/4 to 1/2 teaspoon ground cumin
Salt and pepper to taste
Flour tortillas, warmed
Low-fat sour cream (optional)
Fresh Fruit Salsa (get recipe here)

Preparation :
1. Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

2. Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

3. Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

4. To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream. 

Servings : 04

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