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Roasted Sweet Potato Chicken Quinoa Salad
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Lemonade Chiffon Pie
Ingredients:
1 envelope (1 tbsp) unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
2/3 cup sugar
1 can (6 oz) frozen lemonade concentrate
1 cup heavy whipping cream, whipped
1 baked pie shell
additional whipped cream for top of pie
Directions:
Mix gelatin and cold water together.
Add boiling water and sugar; stir until dissolved.
Add lemonade concentrate; stir until dissolved.
Chill until very thick.
Fold unsweetened whipped cream into chilled mixture.
Pour into baked pie shell and chill.
Cover with additional (sweetened) whipped cream before serving.
Corn-fed Pork
Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes
So - - - I forgot I started this last summer and just saw the draft. In the past, I have just boiled my corn in plain water, but this was luscious! So LOW FAT too, because I then still roll the ear in butter again. HA HA.
Corn & Quinoa Salad with Honey Lemon Vinaigrette
Directions:
Source: iowagirleats.com "Farmers' Market Skillet"
Spinach and Feta Pasta
http://www.ourbestbites.com/2010/05/spinach-and-feta-pasta/
Key Lime Cupcakes
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
3/4 cup buttermilk
Preheat oven to 350. Line standard muffin pan with paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter in each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
Garnish as desired.
Yields 12 cupcakes.
Gingery Greens
1 pound kale, collards, or other greens
1 teaspoon minced garlic
2 teaspoons peeled and minced or grated fresh ginger (or 1 teaspoon ground ginger)
1 tablespoon soy sauce
1 teaspoon dark sesame oil
2 tablespoons olive oil
Directions
Wash the greens in several changes of water, if needed. Remove any stem thicker than ¼ inch diameter.
Steam or boil in medium saucepan over one inch of water for 10 minutes or more, till soft. Drain and rinse, and chop if you like.
Heat oil in large non-stick sauté pan, add garlic and cook for one minute—do not brown.
Add greens and cook, stirring occasionally for 3 minutes.
Add ginger and cook another minute.
Add soy sauce and sesame oil and remove from heat.
Neua Nam Tok (Vietnamese Grilled Beef Salad)
This recipe comes from Mark Bittman’s The Best Recipes in the World. It is so delicious. It will be an excellent recipe for summer. I think I'll grow a pot of mint just for this salad!
Ingredients
1 to 1 ½ pounds strip steak, about 1 inch thick
salt to taste
1 teaspoon black pepper, or more to taste
¼ cup nam pla (fish sauce)
3 tablespoons fresh lime juice
1 garlic clove, minced
2 shallots, sliced
2 small fresh chiles, preferably Thai, stemmed, seeded and minced, or 2 teaspoons hot red pepper flakes, or to taste
2 teaspoons sugar
roughly 4 cups red or green leaf lettuce, chopped
1 cucumber, peeled if necessary, cut in half lengthwise, seeded and sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves
Directions
Preheat a grill or broiler. Sprinkle the steak with salt and pepper, then grill for about 4 minutes per side (or until it’s as cooked as you want it). Remove from the heat and let rest for about 10 minutes.
Meanwhile, whisk together the fish sauce, lime juice, garlic, shallots, chiles and sugar. Cut the steak into ¼-inch slices and immediately toss the steak with the dressing.
Place the lettuce, cucumber, mint and cilantro on a plate and top with the steak and dressing. Serve immediately.
Chicken Tacos
Ingredients
3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
salt and pepper
Directions
Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro. Bring mixture to a boil and then add chicken. Cover the skillet and simmer over medium-low heat for about 5 minutes. Flip the chicken over and continue to simmer until the chicken is done (160 degrees), about 5 to 10 minutes more.
Transfer the chicken to a plate and cover it with foil to keep it warm and let it rest.
Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Remove skillet from heat and whisk in mustard.
Using two forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro and stir everything until well combined. Season to taste with salt and pepper.
Serve with tortillas and all your favorite taco toppings.
Granola
10 c old fashioned rolled oats
2c whole wheat flour
2c wheat germ
2c coconut
1.5- 2c chopped pecans and sliced almonds
Mix above ingredients in large bowl.
4T vanilla
1/2c water
2c honey
1c (or less) oil
Mix wet ingredients in separate bowl, add to dry ingredients and combine well. Spread in shallow pans. Stir gently every 20 minutes or so while baking. Bake at 250 until deep golden and almost dry, approximately 2 hours. Remove, let cool. Store tightly covered (in the refrigerator if you have room).