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Sep 14, 2014

Mediterranean Chicken and Orzo Salad In Red Pepper Cups

 Ingredients :

 1/2 pound uncooked orzo pasta
 1/4 cup olive oil
 1/3 cup red wine vinegar
 1 teaspoon Dijon mustard
 3/4 teaspoon garlic powder
 3/4 teaspoon dried oregano
 3/4 teaspoon dried basil
 3/4 teaspoon onion powder
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1/2 cup grape tomatoes, cut in half
 1/4 cup black olives, cut in half lengthwise
 2 ounces crumbled feta cheese
 1 grilled chicken breast half, diced
 2 red bell peppers, cut in half lengthwise and seeded
 4 sprigs fresh oregano

How To Prepare :

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.

2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

Serve : 4 servings

Preparation Time : 20 Min s
Cook : 11 Mins
Ready In : 1hr

Source :

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 

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