2day's recipe: Get Yo' Man Chicken

As promised I'm sharing the recipe for Get Yo' Man Chicken.  This is a family favorite & client favorite.  Simple & delicious!   Enjoy :-)

Get Yo' Man Chicken 

Ingredients 2 tablespoons olive oil 6 chicken thighs skinless or boneless or boned chicken breasts 1 teaspoon salt 1/2 teaspoon pepper 1 medium onion sliced 1 cup chicken stock 1/2 cup white wine 1 can crushed tomatoes in thick puree (14.5-ounce) 1 teaspoon dried thyme 1/2 tablespoon dried rosemary 1 tablespoon lemon-pepper Hot buttered rice 2 tablespoons chopped fresh parsley leaves

InstructionsHeat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Per Serving (excluding unknown items): 1585 Calories; 114g Fat (69.2% calories from fat); 100g Protein; 14g Carbohydrate; 3g Dietary Fiber; 474mg Cholesterol; 4719mg Sodium. Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 1 1/2 Vegetable; 14 1/2 Fat.

Yields: 4 Servings

notes:  Recipe courtesy The Neely's Serve with creamed corn, braised cabbage and carrots and chocolate brownie crunch. 

2day's recipe: Cocoa Pork

YYUUUMMM!!!  Enjoy!

Cocoa Pork


Ingredients
5 to 6-pound boneless pork shoulder trimmed of excess fat
2 tablespoons vegetable oil
2 tablespoons kosher salt
3 tablespoons unsweetened cocoa powder
3 tablespoons packed light brown sugar
1 tablespoon grated orange zest
1 teaspoon freshly ground black pepper
1/4 teaspoon ground clove
3 medium yellow onions quartered
1/3 cup freshly squeezed orange juice
1/4 cup red wine vinegar

Instructions
In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.

Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour.

Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours.

Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving.

Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve.


Yields: 6 Servings
Aida Mollenkamp

2day's recipe: Apple Lemon Chicken with Cordon Bleu Potatoes

This recipe can be a elegant dinner for friends or a weekday meal.  Enjoy :-)

Apple Lemon Chicken with Cordon Bleu Potatoes


Ingredients
1 cup chicken stock
2 cups heavy cream
 cloves garlic (3 cloves cracked and peeled, 1 clove grated or finely chopped),
A few grates fresh nutmeg
Salt and ground black pepper
3 pounds russet potatoes peeled and cut into rounds 1/4-inch thick
2 cups grated Gruyere cheese
1/2 pound deli ham such as black forest or rosemary, thinly sliced then chopped
1 1/2 cups apple juice or cider
3 tablespoons light brown sugar
6 thyme sprigs
1 lemon, thinly sliced and seeds removed
1 large chicken (about 5 pounds), cut into 8 pieces
EVOO – Extra Virgin Olive Oil

Instructions
Preheat oven to 400ºF.

In a bowl, combine the chicken stock, heavy cream, grated garlic, nutmeg, salt and pepper.

Arrange half of the potatoes in the bottom of a casserole dish and spread them out in an even layer. Pour half of the cream mixture over the potatoes and sprinkle half of the ham and half of the cheese. Top that layer with the reaming potatoes (you can arrange the top layer decoratively if you are in the mood). Pour the remaining cream mixture over them and sprinkle with the remaining ham and then the cheese.

Cover the dish with foil, place the baking dish on a baking sheet (it's likely to boil over a bit while in the oven and this will save you from a big oven cleaning), and transfer it to the oven. Bake the dish until the potatoes feel tender when a paring knife is inserted into the center of the dish, about 45 minutes. Remove the foil from the pan and let it keep baking to brown the cheese on top, about 15 minutes. Remove from the oven and let the potatoes rest 5-10 minutes before serving.

While the potatoes are cooking, in a small sauce pan over medium-high heat, bring the apple juice, brown sugar, thyme, cracked garlic cloves and lemon slices up to a bubble. Continue to simmer until it has reduced to about 3/4 of a cup.

While the apple juice is cooking, season the chicken pieces with some salt and pepper and drizzle with a little EVOO. Transfer the chicken to a baking dish and pour the reduced apple juice over all the chicken. Transfer to the oven and roast for 35-40 minutes, until brown and a thermometer reads 165ºF. Serve the chicken with a scoop of the potatoes alongside.


Yields: 4 Servings
Source:  Unknown

2day's recipe: Griot with Sauce Ti-Malice (what in the world? read on)

How about something different and delicious tonight?  Try this wonderful Haitian recipe.  Enjoy:-)

Griot with Sauce Ti-Malice

This dish involves braising chunks of pork, sautéing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti-Malice, a Haitian condiment, is named for a trickster in voodoo mythology. It's a piquant, sour sauce, a foil to the sweeter pork. For the most authentic taste, serve with rice and pan-fried plantains. Garnish with cilantro leaves and serve with lime wedges, if desired.

Ingredients
1 habanero pepper or jalapeno pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice divided
3 tablespoons minced shallots
2 tablespoons minced garlic
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons salt
4 thyme sprigs
3 pounds boneless pork shoulder trimmed and cut into 1 1/2-inch pieces
2 cups fat-free less-sodium chicken broth
1/2 cup thinly sliced shallots
1 teaspoon cider vinegar
1 teaspoon freshly ground black pepper
1 tablespoon canola oil

Instructions
1. Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk. Add pork; toss to coat. Cover and chill 12 to 24 hours.

2. Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender. Remove pork from pan with a slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large zip-top plastic bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into a medium saucepan, stopping before the fat layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.

3. Place saucepan with cooking liquid over medium-high heat; bring to a boil. Cook 20 minutes or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper, and 1 tablespoon lime juice. Cover and keep warm.

4. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides. Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally. Place pork in a bowl; pour sauce over pork.

Yields: 10 Servings

Bruce Weinstein and Mark Scarbrough, Cooking Light

Nutritional Information

Calories:223

Fat:8.8g (sat 2.6g,mono 4.2g,poly 1.2g)

Protein:27.3g

Carbohydrate:7.3g

Fiber:0.3g

Cholesterol:75mg

Iron:1.4mg

Sodium:668mg

Calcium:33mg

2day's recipe: Albacore Tuna with Mushroom Caper Sauce

Today is Fish Friday!  So, here is a good one!  Enjoy :-) and have a great weekend!

Albacore Tuna with Mushroom Caper Sauce

Ingredients 2 Tuna steaks; (6 ounces each) 2 tablespoons Vegetable oil Salt and freshly ground 2 tablespoons Olive oil 1 cup Sliced shitake mushrooms 1 tablespoon Chopped garlic 1/4 cup Dry white wine 1/4 cup Fish or chicken stock 2 tablespoons Capers 2 tablespoons Butter; rolled in flour to 1 Tomato; seeded and julienned 1 tablespoon Chopped flat parsley leaves

InstructionsBrush tuna with vegetable oil, season with salt and pepper and set aside. Heat olive oil in a saute pan over medium heat. Add mushrooms and saute for 2 minutes. Add garlic and continue cooking until garlic begins to brown. Add wine and bring to boil, scraping up browned bits. Add stock and capers and return to boil, then reduce heat, add butter rolled in flour and simmer until slightly thickened. Add tomato and season with salt and pepper. Set aside in a warm place. Grill tuna over high heat, being careful not to overcook. Arrange on a serving plat- ter. Spoon sauce over and sprinkle with chopped parsley Serve at once.




 Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : This is a good example of innovative grilling by so many new American chefs, this one was created by Sergio Abramoff Recipe by: The Joy of Grilling/Chef Sergio Abramoff Posted to MC-Recipe Digest by J Pellegrino on May 15, 1998

2day's recipe: Baked Shrimp Scampi

This is another one of my all time go-to favorite recipes.  I mainly put this out for everyone to eat on while I finish dinner.  I promise, you will love it.  You need lots of good crusty bread and napkins.  Enjoy :-)

Baked Shrimp Scampi


Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges


Instructions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges and lots of crusty bread!

Yields: 6 Servings

2008, Barefoot Contessa Back to Basics

2day's recipe: Basil Chicken Hash

I haven't tried this recipe but it is on my list.  Enjoy :-)

Basil Chicken Hash


Ingredients
2 whole chicken breasts (4 split) bone in, skin on
16 basil leaves
Olive oil
Kosher salt
Freshly ground black pepper
2 pounds boiling potatoes peeled and quartered
2 red onions chopped
2 red bell peppers sliced in 1/2 lengthways, and cut in strips
3 garlic cloves minced
2 teaspoons chopped fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
Sour cream Cheddar and sliced lemons, for serving

Instructions

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving 1 side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin and bones. Cut the chicken into large dice and set aside. Lower the oven temperature to 200 degrees F.

Cook the potatoes in a large pot of boiling salted water for 10 minutes, and drain. When the potatoes are cool enough to handle, dice them into 1/4-inch cubes.

Heat 4 tablespoons of olive oil in a large saute pan, over medium-low heat. Working in batches, add the potatoes in a single layer and fry them for 5 to 7 minutes, until evenly browned and cooked through. Place the cooked potatoes on a baking sheet, and keep them warm in the oven while you fry the next batch.

In a separate saute pan, heat 4 tablespoons olive oil. Add the onions and cook over medium-low heat for 10 to 15 minutes, or until caramelized. Add the red peppers and saute on high heat for 2 minutes, until the edges of the peppers are seared.

Lower the heat, add the garlic, thyme, paprika, 2 teaspoons salt, 1 teaspoon pepper, and the tomato paste. Add the chicken cubes to the onion/pepper mixture, and heat through. Add the potatoes, and place on a serving platter. Drizzle some sour cream over the hash, and serve with grated Cheddar and lemon wedges.

Per Serving (excluding unknown items): 484 Calories; 14g Fat (25.8% calories from fat); 37g Protein; 53g Carbohydrate; 7g Dietary Fiber; 93mg Cholesterol; 142mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fat.
Source:  Food Network

2day's recipe: Beef Lombardi

This is one of our favorites.  Enjoy!

Beef Lombardi


Ingredients
1 12oz package medium egg noodles
1 pound lean ground beef
1 1/2 teaspoons salt divided
1/2 teaspoon dried Italian seasoning
1 (6-oz.) can tomato paste
1 (14 1/2-oz.) can diced fire-roasted tomatoes
1 (3-oz.) package cream cheese softened
1/2 cup sour cream
4 green onions chopped
1/2 cup (2 oz.) shredded Italian six-cheese blend

Instructions
1. Preheat oven to 350°. Prepare egg noodles according to package directions.

2. Meanwhile, sprinkle ground beef with 1 1/4 tsp. salt and Italian seasoning. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.

3. Stir in tomato paste, and cook 2 minutes; stir in tomatoes, 1/2 cup water, and remaining 1/4 tsp. salt; reduce heat to medium-low, and simmer 8 minutes.

4. Microwave cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.

5. Place noodle mixture in bottom of a lightly greased 11- x 7-inch baking dish. Top with beef mixture; sprinkle with shredded Italian cheese.

6. Bake at 350° for 25 minutes or until hot and bubbly.


Yields: 6 Servings
notes: Note: To lighten, substitute low-fat or fat-free sour cream and 2% reduced-fat cheese.

2day's recipe: Dessert! AMARETTO PEACH CRUNCH

Today feels like a dessert day, so here is a goody.  Don't forget the ice cream!  Enjoy :-)

AMARETTO PEACH CRUNCH


Ingredients
2 (21 oz) cans peach pie filling
1/2 cup Amaretto liqueur
1 (18.25 oz) white cake mix
1 cup blanched slivered almonds
1/2 cup (1 stick) butter or margarine

Instructions

Preheat oven to 350F. Spread pie filling evenly in bottom of greased 13x9x2" baking pan. Pour Amaretto over filling. Sprinkle cake mix evenly over all and smooth over top. Sprinkle evenly over cake mix. Slice butter into 1/8" slices and place over entire surface. Bake for 40-45 minutes, until top is nicely browned.

2day's recipe: The Best Darned Grilled Chicken Ever

Well, let me know if you think this is the best darn chicken you ever grilled!  Enjoy :-)

The Best Darned Grilled Chicken Ever

Paul Prudhomme, K-Paul's. Paul Prudhomme and his restaurant K-Paul's are the driving force behind the national popularity of Cajun food, and have been for almost 30 years. This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor. If you don't have a grill, you can broil the marinated chicken pieces until a nice brown crust forms, then bake at 300º until cooked through.

Ingredients
5 tablespoons Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning
1 1/4 teaspoons ground cardamom
1 tablespoon plus 1 teaspoon onion powder
1 tablespoon plus 3/4 teaspoon ground ginger
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground savory
3/4 teaspoon ground allspice
3/4 teaspoon ground dried guajillo or pasilla chile pepper (1/2 pepper)
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 (3- to 4-pound) chicken cut into 8 pieces
4 bay leaves
1/4 cup unsalted butter

Instructions

1. Combine first 11 ingredients in a large bowl. Remove 1/4 cup mixture, and set aside. Add soy sauce to remaining seasoning, and stir well to form a paste. Place chicken pieces and bay leaves in a large bowl, and rub chicken evenly with paste. Cover tightly with plastic wrap, and chill 6 to 8 hours.

2. Remove chicken from refrigerator about 1 1/2 hours before grilling so it reaches room temperature. Melt butter, and stir in reserved 1/4 cup seasoning mixture. Set aside.

3. Prepare a hot fire (400º to 450º) by piling charcoal on one side of grill, leaving other side empty. If using gas grill, light only one side. Place chicken pieces over cooler side, and grill, covered with grill lid, 25 minutes for breasts and 30 minutes for thighs and legs.


4. Transfer chicken to hot side, and grill, turning several times and basting with reserved butter mixture, until internal temperature reaches 175º, about 7 1/2 minutes per side for breasts, 3 1/2 minutes per side for thighs, and 2 1/2 minutes per side for legs. Remove from grill, and let stand 10 minutes before serving.

Yields: 4 Servings

Paul Prudhomme, Paul Prudhomme, MyRecipes, OCTOBER

2day's recipe: Sara's Salsa Chicken

This recipe is a  client favortite and one of our favorites at home.  I would recommend using a salsa with black beans and corn. oh - this is one of my recipes, so forgive the wordsmithing!   Enjoy :-)

Sara's Salsa Chicken

A healthly version of Mexican chicken topped with cheese.

Ingredients
4 ea Chicken breast
1 jar Salsa chose the most healthy or fresh salsa found in deli
1 cup Cheddar cheese can do a Mexican mix or any cheese you like
1/4 cup Sour cream use as a topping
2 tablespoon Cilantro fresh and torn or chopped to use as a topping
1 can Tomates with green chilies
2 teaspoons Black pepper
2 teaspoon Salt
2 teaspoon Cumin
1 tablespoon Chili powder
1 cup Enchilada sauce optional - add some heat & extra sauce

Instructions

If you are preparing in a crock pot, place chicken breasts (spice the chicken with all spices) and salsa in the crock pot and set on LOW for 4 hours or lowest amount of time. You really want enough salsa in there to almost cover the chicken. If you don't have enough salsa add beer or chicken broth or even water. When you get home, put the cheese on top of chicken and cover it back up so the cheese have a chance to melt.

If you are preparing in the oven, place the chicken (spice the chicken w/ cumin, salt & pepper, chili powder) in an oven safe pan with salsa on top. Preheat oven to 400 degrees. Cook for 20-30 mins for skinless, boneless chicken breasts and 40-50mins for bone-in breasts. Pull chicken out and cover with cheese and place back in the oven for about 10mins or until the cheese is melted.

Serve chicken with sour cream and top with fresh cilantro.

I serve it with mexican rice or yellow rice with a can of rotel tomatoes and chilies added & a mixed green salad topped with salsa, cheese and dressed with a homemade Italian.

Yields: 4 Servings

2day's recipe: Beef Lombardi

This is one of our favorite family dinner night recipes.  Enjoy :-)

Beef Lombardi

Ingredients

1 12oz package medium egg noodles
1 pound lean ground beef
1 1/2 teaspoons salt divided
1/2 teaspoon dried Italian seasoning
1 (6-oz.) can tomato paste
1 (14 1/2-oz.) can diced fire-roasted tomatoes
1 (3-oz.) package cream cheese softened
1/2 cup sour cream
4 green onions chopped
1/2 cup (2 oz.) shredded Italian six-cheese blend

Instructions
1. Preheat oven to 350°. Prepare egg noodles according to package directions.

2. Meanwhile, sprinkle ground beef with 1 1/4 tsp. salt and Italian seasoning. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.

3. Stir in tomato paste, and cook 2 minutes; stir in tomatoes, 1/2 cup water, and remaining 1/4 tsp. salt; reduce heat to medium-low, and simmer 8 minutes.

4. Microwave cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.

5. Place noodle mixture in bottom of a lightly greased 11- x 7-inch baking dish. Top with beef mixture; sprinkle with shredded Italian cheese.

6. Bake at 350° for 25 minutes or until hot and bubbly.


Yields: 6 Servings

Source:  Charlotte Skelton, Cleveland, Tennessee, Southern Living

notes: Note: To lighten, substitute low-fat or fat-free sour cream and 2% reduced-fat cheese.

2day's recipe: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

I'm posting today's recipe for my brother John, who commented that I needed to add some black beans to my salmon dish.. well, he is totally right!  Here is my absolute favorite, summer salmon dish.  It is great with fresh everything!
Enjoy :-)

Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad


Ingredients
4 tablespoon Extra virgin olive oil
1 medium Red onion chopped
2 large Garlic cloves chopped
1/2 teaspoon Red pepper flakes crushed
1 teaspoon Ground cumin
2 Lime juiced
Salt and freshly ground pepper
3 tablespoon Honey
1 teaspoon Chili powder
4 each Salmon filets 6oz
1 ea Red bell pepper chopped
1 package Frozen corn 10oz defrosted - fresh if you got it
1/2 cup Chicken stock
1 can (15 oz) Black beans drained and rinsed
2 tablespoon Cilantro chopped


Instructions
Preheat med skillet over med heat with 2 Tbsp of EVOO. Add the onions, garlie, red pepper flakes, cumin, salt and pepper. Cook, stirring occassionally for 3 mins.

While onions cook, preheat a med non-stick skillet over med-high heat with the other 2 Tbsp of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the honey-lime mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4mins on each side.

To cooked onions, add the bell peppers and corn kernels and cook for 1 min. Add the chicken stock and cook for another 2 mins. Add black beans and cooked into heated. Remove from heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt spinach and then taste to adjust seasoning. Serve the lime and honey salmon on top of the warm black bean and corn salad.

Yields: 4 Servings

Rachael Ray - 365 No repeats

2day's recipe: Chicken with Southwestern Salsa

YUM!  Enjoy :-)

Chicken with Southwestern Salsa


Ingredients
1 tablespoon canola oil divided
1 teaspoon ground cumin divided
3/4 teaspoon ground coriander divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6-ounce) skinless boneless chicken breast halves
1/2 cup prechopped onion
1 teaspoon bottled minced garlic
1/3 cup chopped plum tomato
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 (15 1/2-ounce) can black beans rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole kernel corn drained


Instructions
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.


2. While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.

Yields: 4 Servings

Cooking Light, JANUARY 2009

notes: Serve with a mixed green salad. For the dressing, combine 1/4 cup fresh lime juice, 1 tablespoon sugar, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon cumin in a large bowl, stirring with a whisk. Add 6 cups torn romaine lettuce, 1/2 cup thinly sliced red onion, and 1/4 cup diced avocado; toss gently to combine.

2day's recipe: Spanish Rice Bake

Let's start the week off with a bit of a bang.  Enjoy :-)

Spanish Rice Bake

"Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce then baked with Cheddar and garnished with fresh cilantro."

Ingredients
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce 1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese (I use more)
2 tablespoons chopped fresh cilantro

Instructions
1. Preheat oven to 375 degrees F (190 degrees C).

2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.

3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.

4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro


Yields: 6 Servings