CHICKEN ENCHILADA CASSEROLE
Pinch of Yum-inspired version
Serves: 10-12
INGREDIENTS
1 rotiserie-roasted chicken, cooled and shredded (make ahead if desired, I buy from local market)
1 large can (28 ounces) medium red or green enchilada sauce. (I use La Palma)
3 cups shredded cheese (I use combination of monterey jack and mozzarella)
12-15 small flour tortillas
1 ½ cans refried beans
sliced green onions or cilantro (optional)
DIRECTIONS Continue reading
low-carb and delicious
Skinny Fiesta Bean Salad
Prep time: 10 minutes Fridge time: 1-2 hours
Yield: 10-12 servings Serving size: ½ cup
Ingredients
15 oz. can garbanzo beans, rinsed and drained
15 oz. can black beans, rinsed and drained
15 oz. can yellow sweet corn (optional), drained
½ cucumber, peeled and chopped
1 small pint red cherry tomatoes, sliced into halves
¼ cup green onions, finely sliced (white & green parts)
1 medium avocado, diced
¼ cup finely chopped fresh cilantro
Dressing:
⅓ cup extra virgin olive oil
4 Tbsp lime juice
1 tsp. ground cumin
2-3 cloves minced garlic
pinch crushed red pepper flakes
½ tsp salt
Instructions Continue reading
Fish Tacos inspired by Alton Brown
Total Time: 38 min. Prep: 15 min. Inactive: 15 min. Cook: 8 min.
Yield: 4 to 6 servings
Ingredients
3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 mini “street taco size” corn tortillas (or regular size work too)
Toppings:
Crema (recipe follows) or sour cream (if short of time)
Shredded Monterey jack cheese
Chopped tomatoes
Chopped avocado
Shredded red cabbage
Lime wedges
Crema:
1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt
Taco Directions:
A family favorite
2 tsp. snipped fresh dill or 3/4 tsp. dried dill
1/2 tsp. lemon-pepper seasoning
1/2 tsp. salt, optional
2 cloves fresh garlic, minced (or 1/4 tsp. garlic powder)
1 – 1 1/2 lb. salmon fillet (I like wild-caught sockeye best)
1/4 cup packed brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings
Directions
Place salmon in a glass baking dish (9×13). Sprinkle dill, lemon-pepper, salt and garlic over salmon. Combine the brown sugar, broth, oil, soy sauce and green onions; pour over the salmon. Cover and refrigerate for 1 hour or more, turning once. Drain and discard marinade. Place salmon, skin-side down, on a cookie sheet on a heavy duty piece of foil and arrange lemon and onion slices over the top. Grill the salmon on the foil over medium heat for 15-20 minutes or until fish is flakey. Transfer to a serving platter and serve.
Yields 6 servings
Recipe inspired by Taste of Home reader Lisa Kivirist
Skinny Italian Zucchini Boats
Ingredients
3 medium zucchinis
1 lb. lean ground pork
12 oz. marinara sauce
1 Tablespoon Sriracha hot chili sauce
1 Tablespoon fennel seeds
2 teaspoons fresh garlic, minced (or garlic powder)
2 teaspoons onion powder
1 teaspoon seasoned salt (I like Seven Seas)
1 teaspoon black pepper
8 oz mozzarella or Monterey jack cheese, grated
1/2 cup freshly grated Asiago or Romano cheese
3 Roma tomatoes, sliced thin ( I used yellow cherry tomatoes)
fresh basil, chopped
extra virgin olive oil for drizzling
Instructions Continue reading
This is a great appetizer for a summer BBQ…never any leftovers!
48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste
LEMONY KALE AND APPLE SALAD
Kale Salad
8 cups baby kale leaves (chopped fine)
¼ cup dried cherries
1 Granny Smith or Honey Crisp apple, cored and sliced thin
¼ cup pine nuts, toasted (optional)
Trade Joe’s sweet and spicy walnuts (chopped and slightly crushed)
Grated Parmesan Cheese
Lemon Vinaigrette
3 tbsp. fresh lemon juice
1 tbsp. rice vinegar
1 tsp. honey
1 tsp. soy sauce
¼ tsp. lemon zest
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
4 tbsp. olive oil
Directions Continue reading
Almond Coconut Granola*
Ingredients
4 cups old fashioned oats
1 cup raw almonds
1/2 cup slivered raw almonds
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
5 tablespoon maple syrup
1/4 cup coconut oil (I use canola oil + ½ tsp. coconut extract)
3 tablespoons honey
1 teaspoon vanilla
1/3 cup dried cherries (I use raisins if I have no cherries in my pantry)
1/3 cup dried cranberries
1/3 cup chopped dried apricots
½ cup shaved coconut
Instructions
*This is my version of a recipe I originally found at whatsgabycooking.com.
Lazy Dog’s Spicy Thai Chicken Salad
Yield: 4 servings
Thai Peanut Dressing
2 tablespoons soy sauce
1/4 cup fresh lime juice
1/2 cup granulated sugar
1/2 cup white wine vinegar
1 tablespoon chopped fresh garlic
4 tablespoons sambal chili paste, see cook’s notes
1/4 cup peanut butter, creamy or chunky
Salad
12 ounces cooked chicken breast, shredded (approximately 2 cups)
1 cup Thai Peanut Dressing, see cook’s notes
1 cup shredded carrots
1/2 cup shredded red cabbage
1 cup red bell peppers, cut julienne (1/16-by-1/16-by-3 inches), plus additional for garnish
1/4 cup peanuts, finely chopped
2 cups hothouse cucumber cut into 3/4-inch chunks
1/2 cup chopped cilantro
1/2 cup small mint leaves without steams
8 cups shredded napa cabbage
Cook’s notes: Sambal chili paste is sold in many supermarkets in the Asian specialty section. If the label simply says chili paste or chili paste with garlic, that is fine too. The recipe for the dressing makes enough for 4 to 6 servings. Leftover dressing can be refrigerated for up to 4 days and used to dress salads or grilled poultry or pork. Continue reading
Bean and Kale Minestra
Serves 6 to 8
½ pound kale (about 4 cups, chopped—we used lacinato)
4 large garlic cloves, minced
olive oil to coat the bottom of your soup pot
6 cups cooked (2 cups dry) cannellini (white kidney beans—we used navy beans)
4 to 5 cups bean water, vegetable or chicken stock or water
2 heaping tablespoons tomato paste
6 fresh sage leaves (½ tsp if dry)
1 tsp salt (or to taste)
freshly ground pepper
½ cup finely ground cornmeal
2 tablespoons fresh lemon juice (or to taste)
freshly grated Parmesan cheese
Directions Continue reading
