Memories and healthy recipes for your dinner table.
I have been following The Little Travelers for sometime. I love the idea of making a new dish representing a different country each week as well as the magical stories about this adorable family and their adventures. Angelina Hart is the creative genius behind The …
The Summer sun is upon us and it is relentless. Thank goodness for pools and sprinklers. Check it out here, the way you can winterize your irrigation system. There is nothing more refreshing in the dead heat of summer than cool sweet juicy watermelon. “When …
Do not let this summer season go by without trying Barbecued Corn Relish. This recipe happens to be a companion recipe to grilled salmon flavored with barbecue sauce; however, I thoroughly enjoyed the corn relish on a taco salad. You could also serve it up with a bowl of guacamole and chips for an appetizer. The temperature is about medium so if you prefer more heat add some hot sauce or use a hotter pepper.
Source: adapted from Better Homes and Gardens
1/2 jalapeño pepper, seeded and finely chopped
1 red sweet pepper, chopped
2 fresh ears of corn, boiled or grilled
1 tbsp bottled barbecue sauce
2 tsp olive oil
1/4 salt
1/4 pepper
Fresh chopped cilantro (optional)
In a bowl, combine chopped jalapeño and sweet pepper; set aside.
To grill corn: place husked corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender.
To boil: place husked corn in a large pot of boiling water. Continue to boil 5-10 minutes longer. Remove from pot to a cutting board to cool slightly.
Cut corn from cob. Add to chopped peppers with barbecue sauce, olive oil, salt and pepper. Serve as a side dish with Salmon or in halved red bell peppers.
Makes 4 servings.
Last month I met some friends for breakfast at a local cafe. As a self-proclaimed pancake luver I decided to try the Dutch Apple Pancakes with sauteed apples. I was unsure with my decision because I am not a fan of the goopy sugary apple …
On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are not available blanch the asparagus and potatoes in boiling water for 5-6 minutes. Our potatoes and asparagus omelet also makes for a tasty comfy dinner entree. Use 5 egg whites and 1 whole egg for a low cholesterol version.
2 small red potatoes, chopped into 1-inch bite sized cubes
1/2 cup chopped 1-inch pieces asparagus
1 tbsp chopped cilantro
6 eggs
1/4 cup shredded cheddar cheese
2 thin ham slices, chopped
Butter
Salt and pepper
Salsa
In a bowl whisk eggs together until well blended. Set aside.
Saute potatoes and asparagus in 1 tablespoon of butter over medium-high heat until browned and caramelized. Season with salt, pepper and cilantro. Reduce heat to medium.
Pour whisked eggs over vegetables in pan. Once the egg starts to set gently lift one edge with a spatula and tilt the pan so the uncooked egg runs underneath. Repeat all around the pan until most of the omelet is set with a small amount of uncooked egg on top. Carefully use a spatula to flip the omelet over and turn off heat. Sprinkle with ham slices and cheese. Flip one side of the omelet over folding in half. Remove from heat. Top with a dollop of salsa and serve. Makes 2
If you are ever on the hunt for something exciting to eat try combing through the Closet Cooking Blogspot. This guy comes up with the most lively lip smack’n tantalizing recipes. There is no going wrong with cilantro, chicken, red peppers and feta. Cut them …
In the past I posted a Southwestern Chicken salad recipe and another recipe for Taco Salad. They are simple recipes with very few ingredients. This recipe for Black Bean Chicken Salad is a step up and showcases a zesty dressing that turns the ordinary into …
I found this really great Cilantro Lime Chicken recipe in the Eating Healthy section of Woman’s Day magazine. Normally I glimpse over the section and toss because they rarely have any recipes, that although I might enjoy them, I feel my kids would not eat it. This time I found a few recipes to try Cilantro Lime Chicken being one of them.
A couple summers ago I had this obsession with cilantro and limes. I could not get enough. I tried several Cilantro Lime Chicken recipes but was never impressed. In this particular recipe the hint of sweetness from the honey, the pungent cilantro and tart lime build upon one another creating a nice mingling of flavors making this my go to recipe for fajitas. I doubled the marinade and used it to baste the chicken while cooking. The flavor was perfect.
Source: Woman’s Day 2010
Cilantro Lime Chicken:
1 tbsp
1 honey
Juice of 1 lime
1/4 cup chopped cilantro
2 chicken breasts
In a small bowl, whisk together the oil, honey, lime juice and cilantro. Pour this mixture over the chicken breast and marinate for 20 minutes. Discard marinade.
Grill or broil chicken for 6-8 minutes per side until it is cooked through and no longer pink.
Carrots were used in Europe as an inexpensive sweetener in cakes and puddings dating far back as the Middle Ages. It is no surprise baked goods sweetened and flavored with vegetables and fruits remain a favorite commodity. The Classic Carrot Cake arrived in America in …