Tomato Cucumber Toss

Serves: 4
Prep Time: 15 mins
Total Time: 20 mins

Ingredients:

• 1 tbsp. lemon juice
• 2 tsp olive oil
• Coarse salt and freshly ground black pepper to taste
• 2-3 cups of cherry tomatoes, sliced
• 1 cup of chopped cucumber and peeled
• ¼ cup crumbled feta cheese
• 2 tbsp of finely chopped green onions
• 1 tbsp finely chopped fresh oregano
• sliced olives (optional)
• sliced red onion (optional)

Directions:

1. Combine lemon juice, olive oil, salt and pepper.
2. Toss dressing with tomatoes, cucumber, feta, onions, olives and oregano

Recipe taken from:

http://www.parentsconnect.com/recipes/tomato-feta-salad.html?xid=eml_FamilyFeedNewsletter063011_Split1

Chicken Tikka Masala

Ingredients:

3 chicken breasts 4 tbsp olive or groundnut oil 5 cardamom pods a 5cm cinnamon stick 1 ½ onions 2 tsp fresh ginger, minced 2 tsp garlic, minced 1 tsp cumin powder 1 tsp coriander powder ¼ tsp turmeric powder ½ to 1 tsp cayenne pepper 1 tbsp paprika 1 tsp garam masala powder 1 large tomato 1 tsp tomato purée 150 ml water Salt to taste Yoghurt or 1 tin coconut milk, if desired Fresh coriander to garnish Directions: Step 1: Prepare the ingredients First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side. Step 2: Make the masala paste Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika. Step 3: Flavour the oil and fry the onions Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown. Step 4: Add the spices Add the masala paste and stir for a minute. Step 5: Add the remaining ingredients - Add the tomato and tomato purée and stir for a minute till thoroughly combined. - Pour in the water and bring to a gentle simmer, stirring constantly. - Taste the sauce and season with salt if necessary. Step 6: Cook the chicken Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes. Step 7: Garnish and serve Place the chicken on a serving dish, decorate with coriander leaves and serve. Recipe taken from: http://www.videojug.com/film/how-to-make-chicken-tikka-masala

20 Minute Chicken Creole

Ingredients:

• nonstick cooking spray as needed
• 4 medium chicken breast halves, skinned, boned, and cut into 1" strips
• 1 can (14 oz.) tomatoes, cut up
• 1 cup low-sodium chili sauce
• 1-1/2 cups green peppers, chopped (1 large)
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 2 cloves minced garlic
• 1 tablespoon fresh basil or 1 teaspoon dried
• 1 tablespoon fresh parsley or 1 teaspoon dried
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
•  

Directions:

1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
4. Serve over hot cooked rice or whole wheat pasta.

• You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.
• To cut back on sodium, try low sodium canned tomatoes.

 

Yield: 4 servings - Serving Size: 1-1/2 cup.

 

Recipe taken from:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=5

Grilled Lemon-Parsley Chicken Breasts

Ingredients:

• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 6 tablespoons olive oil
• 1 tablespoon minced fresh parsley leaves
• 1 1/4 teaspoons sugar
• 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
• 2 tablespoons water
• 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
• Vegetable oil for grill rack
• Large disposable aluminum baking pan

Instructions

1. Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.
2. Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.
3. Meanwhile, light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facing coals. Cover with disposable pan and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.
5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 1 to 2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 1 to 2 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

Recipe taken from:
http://www.cooksillustrated.com/recipes/detail.asp?extcode=N1FMIES00&docid=8524&frtk=8200f74f-5013-47cf-aaa5-87e6fe23ac5e

Curry and Veggies Rice

Ingredients:

• 1 cup medium-grain rice
• 1-1/2 tbsp vegetable oil
• 1 clove garlic, chopped
• 1 small onion, chopped
• 1/2 cup bell pepper, chopped
• 1 carrot, small, chopped
• 1 slice turkey bacon, chopped
• 1/2 cup celery, chopped
• 1/2 cup, mushrooms, cooked and chopped
• 1 tsp curry powder
• 2 cups water

Directions:

1. In a medium sauce pan under medium heat, saute' the turkey bacon until crisp, remove it and discard the fat.
2. Saute' garlic, onions, celery, and carrots for 2 minutes. Add rice and saute' it for 2 more minutes.
3. Add water, bell peppers and mushrooms with salt and curry powder.
4. Add 1 tbsp of oil and let cook uncovered until the water starts to evaporate.
5. Stir with a fork to make sure it is not sticking to the bottom of the pan and cover.
6. Cook for 20-25 minutes on low heat.
7. To serve, garnish with the bacon bites and voila!
8. If you like you can also cook it without the veggies, but with the onions, the garlic and the curry...it is really good. One of the favorites at home.
9. You can also can skip the bacon and if you feel more into the cooking thing, do it with brown long or medium rice.

Enjoy!

 

Number of Servings: 4

 

Recipe taken from:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=18769

Cheese Muffins

Ingredients:

• 1 1/2 cups flour
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 cups shredded colby-jack cheese
• 1 cup milk
• 1 egg
• 1/4 cup (1/2 stick) melted butter (I used salted)

Directions:

1. Whisk together dry ingredients, then stir in cheese.
2. In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
3. Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12

Recipe taken from:
http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/

Cheddar cheese corn muffins

Ingredients:

• 1 1/2 cup all purpose flour
• 1/2 cup cornmeal
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 to 2 cup shredded cheddar cheese
• 1 egg, beaten
• 1 stick butter, melted
• 1 cup milk
• 1/4 tsp. vanilla

Directions:

1. Preheat oven to 400°F.
2. Mix dry ingredients together in medium bowl, then add cheese and mix. In a separate bowl, mix egg, butter, milk and vanilla together. Add this to the flour and cheese mixture and stir together. Spoon into greased muffin tins and bake for 15-20 minutes.

Yields about 18 muffins.

These are great with BBQ or chili.

Recipe taken from:

http://www.cooks.com/rec/view/0,1956,138166-234206,00.html

Southern Pimento Cheese Burgers‏

Preperation time: 35 min
Cooking time: 15 min

Makes: 4 servings

Ingredients:

• 1 cup shredded extra-sharp Cheddar, room temperature
• 1/3 cup shredded Monterey jack, room temperature
• 3 tablespoons mayonnaise, room temperature
• 2 tablespoons cream cheese, room temperature
• 2 ounces jarred diced pimento peppers, drained
• 1 tablespoon bread and butter pickle juice
• 1/2 tablespoon horseradish sauce
• 1 teaspoon yellow mustard
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 1/4 cups shredded cabbage
• 8 slices thick-cut applewood smoked bacon
• 1 1/4 pounds ground chuck
• 1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 potato hamburger buns, split
• 1/2 cup crushed kettle-cooked plain potato chips

Directions:

1. Preheat oven to 375 degrees F.
2. To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.
3. To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined.
4. Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
5. To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
6. Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.
7. Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.
8. To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.

Recipe taken from:
http://www.foodnetwork.com/recipes/southern-pimento-cheese-burgers-recipe/index.html