Time for Recipes

Shrimp Salad-Stuffed Tomatoes

noreply@blogger.com (Reni) — Tue, 2 Jun 2009 01:14:00 -0700

INGREDIENTS
1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
2. 1 stalk celery, finely diced
3. 1/4 cup minced fresh basil
4. 10 Kalamata olives, pitted and finely chopped
5. 1 medium shallot, minced
6. 2 tablespoons reduced-fat mayonnaise
7. 1 tablespoon white wine vinegar
8. Pinch of freshly ground pepper
9. 4 large ripe tomatoes, cored

COOKING DIRECTIONS
Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

The Eating Well Cobb Salad

noreply@blogger.com (Reni) — Tue, 2 Jun 2009 01:12:00 -0700

INGREDIENTS
1. 3 tablespoons white-wine vinegar
2. 2 tablespoons finely minced shallot
3. 1 tablespoon Dijon mustard
4. 1/4 teaspoon salt
5. 1 teaspoon freshly ground pepper
6. 3 tablespoons extra-virgin olive oil
7. 10 cups mixed salad greens
8. 1/2 pound shredded cooked chicken breast (see Tip)
9. 2 eggs, hard-boiled, peeled and chopped (see Tip)
10. 2 slices bacon, cooked and crumbled
11. 2 medium tomatoes, diced
12. 1 large cucumber, seeded and sliced
13. 1 avocado, diced
14. 1/2 cup crumbled blue cheese (optional)

COOKING DIRECTIONS
Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.

Tuna and Olive Salad Sandwich

noreply@blogger.com (Reni) — Tue, 2 Jun 2009 01:10:00 -0700

INGREDIENTS
1. 1/4 cup mayonnaise
2. 2 tablespoons fresh lemon juice
3. 2 (6 ounce) cans light tuna packed in olive oil, drained
4. 1/2 cup chopped drained bottled roasted red peppers
5. 10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
6. 1 large celery rib, chopped
7. 2 tablespoons finely chopped red onion
8. 1 (20- to 24-inch) baguette
9. 2 tablespoons olive oil
10. Green leaf lettuce

COOKING DIRECTIONS

Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

Classic Cobb Salad

noreply@blogger.com (Reni) — Tue, 2 Jun 2009 01:08:00 -0700

INGREDIENTS
1. 1 teaspoon Dijon mustard
2. 1 medium clove garlic pressed through a garlic press or minced to paste
3. 1/4 teaspoon granulated sugar
4. 1/2 teaspoon table salt
5. 1/8 teaspoon ground black pepper
6. 1 teaspoon Worcestershire sauce
7. 2 teaspoons lemon juice
8. 2 tablespoons red wine vinegar
9. 1/2 cup extra-virgin olive oil
10. 3 large eggs
11. 3 (6 ounce) boneless, skinless chicken breasts, trimmed of excess fat
12. Table salt and ground black pepper
13. 1 large head romaine lettuce washed, dried, and torn into bite-size pieces
14. 4 ounces watercress, washed, dried, and stemmed
15. 1 pint grape tomatoes, each tomato halved
16. 2 medium avocados, pitted and cut into 1/2-inch cubes
17. 8 slices bacon, cut crosswise into 1/4-inch pieces, fried over medium heat until crisp (about 7 minutes) and drained on paper towels
18. 2 ounces blue cheese, crumbled
19. 3 tablespoons minced fresh chives

COOKING DIRECTIONS

FOR THE VINAIGRETTE: Whisk all vinaigrette ingredients in medium bowl until well combined (alternatively, shake vigorously in tight-lidded jar); set aside. (Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.)
FOR THE EGGS: Place eggs in medium saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 to 2 quarts ice water. Transfer cooked eggs to ice water with slotted spoon; let stand 5 minutes, then peel, cut into 1/2-inch cubes, and set aside.
FOR THE CHICKEN: Meanwhile, season chicken with salt and pepper. Adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler-pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees F on instant-read thermometer, 6 to 8 minutes. When cool enough to handle, cut chicken into 1/2-inch cubes and set aside.
TO FINISH THE SALAD: Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette and toss to coat; arrange in row along one edge of greens. Place tomatoes in now-empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens and drizzle with remaining vinaigrette. Sprinkle bacon, cheese, and chives evenly over salad and serve immediately.

Greek Shrimp Salad

noreply@blogger.com (Reni) — Tue, 2 Jun 2009 01:04:00 -0700

INGREDIENTS
1. 1/2 cup plain yogurt
2. 2 tablespoons fresh lemon juice
3. 2 tablespoons cucumber, peeled, seeded, and finely diced
4. 1 tablespoon minced red onion
5. 1 teaspoon minced garlic
6. 1 tablespoon minced fresh dill leaves
7. Pinch cayenne pepper
8. Kosher salt
9. Freshly ground black pepper
10. 1 romaine heart, torn into bite-size pieces
11. 4 cups mixed baby lettuces washed and dried
12. 1/2 cup red bell pepper cored, seeded, trimmed, and cut into 1-inch cubes
13. 1/2 cup yellow bell peppers cored, seeded, trimmed, and cut into 1-inch cubes
14. 1/2 cup caramelized onions
15. 1/2 cup kalamata olives, pitted
16. 1 cucumber, peeled, seeded, quartered, cut into 1/2- inch slices
17. 1 cup yellow pear and sweet 100 cherry tomatoes, cut in halves
18. 1/2 cup freshly grated Parmesan cheese
19. 1 cup crumbled feta cheese
20. 1 cup Greek Salad Dressing*
21. Kosher salt
22. Freshly ground black pepper
23. 16 large shrimp, peeled, deveined, cut in half horizontally, blanched
24. 1/4 cup toasted pine nuts**
25. Fresh dill for garnish (optional)

COOKING DIRECTIONS

To make the Shrimp Dressing: In a medium bowl, whisk together the first six ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.

Dill Salmon

noreply@blogger.com (Reni) — Mon, 1 Jun 2009 21:42:00 -0700

INGREDIENTS
1. 2 large cucumbers
2. 3 tablespoons rice-wine vinegar
3. 1/2 cup chopped fresh dill
4. 1 teaspoon sugar
5. 1 teaspoon salt
6. 4 (5 ounce) salmon fillets, skin removed
7. 1/4 teaspoon freshly ground black pepper

COOKING DIRECTIONS

Heat a grill or grill pan until very hot. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and 3/4 teaspoon salt. Toss to combine, and set aside.
Place salmon on a tray, sprinkle with remaining 1/4 teaspoon salt and pepper, and coat with remaining dill. Transfer to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.

Baked Salmon with Tomatoes, Spinach and Mushrooms

noreply@blogger.com (Reni) — Mon, 1 Jun 2009 21:40:00 -0700

INGREDIENTS
1. 4 (4 ounce) salmon fillets
2. 2 cups chopped fresh spinach
3. 1 cup sliced mushrooms
4. 1 medium tomato, chopped
5. 1/3 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing

COOKING DIRECTIONS

Place salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
Mix remaining ingredients until well blended; spoon over salmon.
Bake at 375 degrees F for 20 to 25 minutes or until salmon flakes easily when tested with fork.

Banana Colada Smoothie

noreply@blogger.com (Reni) — Mon, 1 Jun 2009 21:38:00 -0700

INGREDIENTS
1. 1 cup ice cubes
2. 1 cup chopped fresh pineapple
3. 1 small ripe banana, sliced
4. 3 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated
5. 1/2 cup reduced-fat coconut milk
6. 1/2 teaspoon vanilla extract

COOKING DIRECTIONS
Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.

Turkey Egg Salad

noreply@blogger.com (Reni) — Mon, 1 Jun 2009 21:34:00 -0700

INGREDIENTS
1. 1 1/2 cups MIRACLE WHIP Dressing
2. 6 hard-cooked eggs, chopped
3. 1/2 cup CLAUSSEN Pickle Relish
4. 1/2 cup chopped celery
5. 1/2 small onion, finely chopped
6. 1 tablespoon celery seed
7. 6 cups chopped leftover cooked dark and white meat turkey

COOKING DIRECTIONS

Mix dressing, eggs, relish, celery, onion and celery seed in large bowl. Gently stir in turkey.
Cover and refrigerate at least 1 hour before serving.

Chicken with Garlic and Parsley

noreply@blogger.com (Reni) — Mon, 1 Jun 2009 21:29:00 -0700

INGREDIENTS
1. 4 Chicken Breast halves, boneless, skin on
2. 12 Cloves Garlic, peeled
3. 1/4 cup Italian parsley leaves
4. Salt
5. Freshly ground white pepper
6. 2 tablespoons Unsalted Butter
7. 1 Large Lemon, juiced
8. 1 tablespoon Parsley, finely chopped

COOKING DIRECTIONS
In a small saucepan, blanch the garlic cloves in boiling water for 1 minute.
Drain and slice the garlic thinly.
Toss them in a small bowl with the parsley and a little salt and pepper.
Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts (about 2 teaspoons per chicken).
Transfer the chicken to a plate, cover with plastic wrap and chill until ready to use.
Heat a charcoal or gas grill until moderately hot.
Grill the chicken 8 to 10 minutes per side until cooked through.
Do not overcook.
Heat the butter in a saute pan and gently saute the remaining garlic mixture.
Add the lemon juice and chopped parsley, and season to taste with salt and pepper.

Baked Rigatoni with Sausage Meatballs and Broccoli Rabe

noreply@blogger.com (Reni) — Mon, 1 Jun 2009 21:24:00 -0700

INGREDIENTS
1. 2 tablespoons extra-virgin olive oil
2. 1 onion, diced
3. 1/4 cup vodka
4. 1 (16 ounce) can can tomato sauce
5. 1 (28 ounce) can can plum tomatoes, cut into pieces, with juice
6. 1 1/2 cups heavy cream
7. 4 sprigs fresh oregano
8. 4 sprigs fresh thyme
9. 2 pounds sweet Italian sausage, removed from casing
10. Unsalted butter for baking dish
11. 1 pound uncooked rigatoni
12. Course salt for cooking water
13. 1 bunch broccoli rabe
14. 4 ounces fontina cheese, cut into 1/2-inch cubes

COOKING DIRECTIONS

Make the sauce: In a large saucepan, heat olive oil over medium heat. Add onion, and cook until softened, about 5 minutes. Add vodka, and cook until liquid has almost evaporated, about 3 minutes. Stir in tomato sauce, canned tomatoes, cream, oregano, and thyme. Cook at a gentle simmer about 30 minutes to let the sauce thicken and the flavors infuse.
While sauce is cooking, make meatballs: Using your hands, roll sausage into balls about 1 inch in diameter. Heat a medium skillet over medium-high heat, and saute meatballs in batches until well browned and cooked through, about 6 minutes. Add to tomato sauce when cooked.
Bring a large saucepan of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold running water to stop the cooking. Stir noodles into sauce mixture.
To assemble: Preheat oven to 375 degrees F. Butter a 3-quart casserole dish; set aside. Bring a large saucepan of water to a boil. Trim and discard the tough ends of broccoli rabe. Cut broccoli rabe into 1-inch lengths. Add salt to water, and blanch broccoli rabe in boiling water until bright green and just tender, about 1 minute. Drain in a colander, and rinse under cold water to stop the cooking. Add to pasta mixture, and stir to combine. Pour into prepared baking dish, and top with cheese. Bake until mixture is bubbling and top is slightly browned, about 30 minutes.

Chicken Parmesan Sub

noreply@blogger.com (Reni) — Mon, 1 Jun 2009 21:22:00 -0700

INGREDIENTS
1. 1/2 cup all-purpose flour
2. 1/2 teaspoon kosher salt
3. 1/2 teaspoon freshly ground pepper
4. 1 pound boneless, skinless chicken breasts
5. 4 teaspoons extra-virgin olive oil, divided
6. 2 (6 ounce) bags baby spinach
7. 1 cup marinara sauce, preferably low-sodium (see Tip)
8. 1/4 cup grated Parmesan cheese
9. 1/2 cup shredded part-skim mozzarella
10. 4 soft whole-wheat sandwich rolls, toasted

COOKING DIRECTIONS

Position oven rack in top position; preheat broiler.
Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.

Classic Tuna Salad

noreply@blogger.com (Reni) — Mon, 1 Jun 2009 21:18:00 -0700

INGREDIENTS
1. 2 (6 ounce) cans solid white tuna
2. 2 tablespoons lemon juice
3. 1/2 teaspoon table salt
4. 1/4 teaspoon ground black pepper
5. 1 small rib celery, minced
6. 2 tablespoons minced red onion
7. 2 tablespoons chopped dill or sweet pickles
8. 1/2 small clove garlic, minced or pressed through garlic press
9. 2 tablespoons minced fresh parsley
10. 1/2 cup mayonnaise
11. 1/2 teaspoon Dijon mustard

COOKING DIRECTIONS
Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)

Wasabi Salmon Burgers

noreply@blogger.com (Reni) — Sun, 31 May 2009 08:02:00 -0700

INGREDIENTS
1. 2 tablespoons reduced-sodium soy sauce
2. 1 1/2 teaspoons wasabi powder (see Note)
3. 1/2 teaspoon honey
4. 1 pound salmon fillet, skinned (see Tip)
5. 2 scallions, finely chopped
6. 1 egg, lightly beaten
7. 2 tablespoons minced peeled fresh ginger
8. 1 teaspoon toasted sesame oil

COOKING DIRECTIONS
Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.

Crab Cake Burgers

noreply@blogger.com (Reni) — Sun, 31 May 2009 08:00:00 -0700

INGREDIENTS
1. 1 pound crabmeat
2. 1 egg, lightly beaten
3. 1/2 cup panko breadcrumbs (see Note)
4. 1/4 cup light mayonnaise
5. 2 tablespoons minced chives
6. 1 tablespoon Dijon mustard
7. 1 tablespoon lemon juice
8. 1 teaspoon celery seed
9. 1 teaspoon onion powder
10. 1/4 teaspoon freshly ground pepper
11. 4 dashes hot sauce, such as Tabasco, or to taste
12. 1 tablespoon extra-virgin olive oil
13. 2 teaspoons unsalted butter

COOKING DIRECTIONS

Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Crab Cakes with Spicy Avocado Sauce

noreply@blogger.com (Reni) — Sun, 31 May 2009 07:55:00 -0700

INGREDIENTS
1. 1/2 ripe medium California avocado, pitted and peeled
2. 1 tablespoon low-fat mayonnaise
3. 1 tablespoon fresh lime juice
4. 1/4 teaspoon salt
5. 1/4 teaspoon sugar
6. 1 fresh jalapeno chile (including seeds), stemmed and quartered lengthwise
7. 1/4 cup fat-free milk
8. 1 pound jumbo lump crabmeat, picked over and coarsely shredded
9. 3 tablespoons low-fat mayonnaise
10. 1/4 cup minced fresh chives
11. 1 tablespoon fresh lemon juice
12. 1 teaspoon Dijon mustard
13. 1/4 teaspoon black pepper
14. 1/2 cup panko (Japanese bread crumbs)
15. 1 tablespoon unsalted butter
16. 2 cloves garlic, smashed
17. 1/2 teaspoon herbes de Provence
18. 1/4 teaspoon salt

COOKING DIRECTIONS

Put oven rack in middle position and preheat oven to 400 degrees F. Line a baking sheet with foil.
Make sauce: Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and puree until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
Make crab cakes: Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

Chicken-Scallion Rice Bowl

noreply@blogger.com (Reni) — Sun, 31 May 2009 07:53:00 -0700

INGREDIENTS
1. 1 1/2 cups instant brown rice
2. 1 cup reduced-sodium chicken broth
3. 1 1/2 tablespoons sugar
4. 2 tablespoons reduced-sodium soy sauce
5. 1 tablespoon mirin
6. 2 large egg whites
7. 1 large egg
8. 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
9. 6 scallions, trimmed and thinly sliced

COOKING DIRECTIONS
1. Prepare instant brown rice according to package directions.
2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
3. Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.

Mac and Cheese

noreply@blogger.com (Reni) — Sun, 31 May 2009 07:07:00 -0700

INGREDIENTS
1. 3 tablespoons plain dry breadcrumbs
2. 1 teaspoon extra-virgin olive oil
3. 1/4 teaspoon paprika
4. 1 (16 ounce) package frozen spinach
5. 1 3/4 cups 1% milk, divided
6. 3 tablespoons all-purpose flour
7. 2 cups grated extra-sharp Cheddar cheese
8. 1 cup low-fat (1%) cottage cheese
9. 1/8 teaspoon ground nutmeg
10. 1/2 teaspoon salt, or to taste
11. Freshly ground pepper to taste
12. 8 ounces whole-wheat elbow macaroni or penne

COOKING DIRECTIONS
1. Put a large pot of lightly salted water on to boil. Preheat oven to 450 degrees F. Coat an 8-inch square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Pisco Ica PERU

noreply@blogger.com (Reni) — Sun, 31 May 2009 06:35:00 -0700

INGREDIENTS
1. 1 egg white
2. 2 1/2 fluid ounces Pisco Capel (see note)
3. 1/2 fluid ounce simple syrup
4. 3/4 ounce fresh lemon juice
5. Angostura bitters

COOKING DIRECTIONS
In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.

CHICKEN FAJITA PIZZA

noreply@blogger.com (Reni) — Sun, 31 May 2009 06:12:00 -0700

INGREDIENTS
1. 1 (13.8 ounce) can Pillsbury(R) Refrigerated Pizza Crust
2. 1 tablespoon olive or vegetable oil
3. 4 boneless skinless chicken breast halves, cut into thin strips
4. 1 teaspoon chili powder
5. 1/2 teaspoon salt
6. 1/2 teaspoon garlic powder
7. 1 cup thinly sliced onions
8. 1 cup green or red bell pepper strips (2x1/4-inch)
9. 1/2 cup Old El Paso(R) Thick 'n Chunky Salsa
10. 2 cups shredded Monterey Jack cheese

COOKING DIRECTIONS
1. Heat oven to 425 degrees F. Spray 12-inch pizza pan or 13x9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands to edge of pan. Bake at 425 degrees F. for 7 to 9 minutes or until very light golden brown.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
3. Remove crust from oven. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
4. Return to oven; bake an additional 14 to 18 minutes or until crust is golden brown.

Witen: Sarah Fuss

COWBOY TACOS

noreply@blogger.com (Reni) — Sun, 31 May 2009 06:05:00 -0700

INGREDIENTS
1. 1 pound boneless pork loin, cut into 1x1x1/4-inch strips
2. 1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
3. 1 tablespoon oil
4. 1 cup Old El Paso(R) Salsa
5. 1 cup canned spicy chili beans, undrained
6. 1/4 cup apricot preserves
7. 1 (4.6 ounce) package Old El Paso(R) Taco Shells
8. 10 pitted ripe olives, sliced
9. 5 green onions, chopped

COOKING DIRECTIONS
1. In shallow bowl, combine pork and taco seasoning mix; toss to coat.
2. Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
3. Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stirring occasionally.
4. Meanwhile, heat taco shells according to package directions. To serve, spoon 1/3 cup pork mixture into each taco shell; top with olives and onions.

Witen: Sarah Fuss