What’s Cookin? Fresh Fare Friday 12/21: Chicken Greek Salad

December 21, 2012 by Leave a Comment

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

1 whole boneless, skinless chicken breast, cut into bite-sized chunks

½ cup olive oil

2 lemons, juiced

Zest of 1 lemon

3 garlic cloves, minced.

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried Mediterranean oregano

¼ extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried Mediterranean oregano

1 ½ cup Romaine lettuce

1 ½ cup baby greens

½ cup Feta cheese, crumbled

¼ cup chopped red onion

¼ cup chopped English cucumber

1 medium tomato, chopped

¼ cup kalamata olives, pitted and sliced

¼ cup pistachios, shelled and chopped

Preparation:

Place chicken in a plastic zip top bag. In a small bowl, whisk together oil, juice, zest, garlic, rosemary, thyme and oregano. Pour over chicken and marinate 30 minutes.

In a skillet over medium-high heat, cook the chicken for 5 to 7 minutes, until juices run clear. Discard unused marinade.

In a small bowl whisk together the ¼ cup oil, lemon juice, vinegar, garlic, basil, and oregano. Set aside.

In a large bowl add the lettuce, greens, cheese, onion, cucumber, tomato, olives, and pistachios. Pour dressing over the top of the salad and toss. Place cooked chicken on top.

Source: FastFoodDiets
Print Friendly
Filed Under: Fresh Fare Friday, What's Cookin? Tagged With:




What’s Cookin? Fresh Fare Friday 12/14: Emeril’s Salmon & Cucumber Ribbon Salad

December 14, 2012 by Leave a Comment

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

  • 3 tbsps minced shallot
  • 2 tbsps chopped fresh mint
  • 2 tbsps chopped fresh dill
  • ½ tsp grated fresh lemon zest
  • 3 tbsps olive oil
  • 2½ tbsps freshly squeezed lemon juice
  • 1 tsp sugar
  • 1 tsp sea salt
  • ½ tsp freshly ground white pepper
  • 3 seedless cucumbers, peeled
  • 4 oz (115g)  smoked salmon, optional

Preparation:

Whisk together the shallot, mint, dill, lemon zest, olive oil, and lemon juice in a small bowl. Add the sugar, salt, and the white pepper.

Cut the cucumbers in half crosswise. Using a vegetable peeler, peel long strips to form ribbons, and place the ribbons in a salad bowl. Add the dressing to the cucumber ribbons and toss to combine.

Arrange the cucumber ribbons on four salad plates. If using, tuck slices of salmon in among the ribbons, or drape them loosely over all. Serve immediately.

Source: FoodNetworkUK
Print Friendly
Filed Under: Fresh Fare Friday, What's Cookin? Tagged With:




What’s Cookin? Fresh Fare Friday 12/7 Pearl Harbor Day- Hawaiian Ceviche

December 7, 2012 by Leave a Comment

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

  • 1 pound boned, skinned halibut
  • 1/2 cup lime juice
  • 1 cup pineapple juice
  • 1/2 cup light coconut milk
  • 1 cup minced red onion
  • 1 tablespoon minced garlic
  • 1/4 cup chopped fresh cilantro
  • 1-1/2 teaspoons hot sauce, such as Sriracha Salt Pineapple salsa (see below)
  • Taro chips, for serving

Pineapple salsa:

  • 1 cup 1/2-inch chunks peeled fresh pineapple
  • 1/2 cup 1/2-inch chunks firm-ripe tomato
  • 1/4 cup chopped fresh cilantro
  • 1 to 1-1/2 teaspoons minced fresh jalapeño chili
  • Salt

Preparation:

Prepare fish: Rinse fish and pat dry; cut lengthwise into 1/4-inch-thick strips, then stack two or three at a time and cut into pieces 1 to 1 1/2 inches long. Place in a bowl. Pour lime juice over fish and mix.

In a 1 1/2- to 2-quart pan over high heat, bring pineapple juice, coconut milk, onion, and garlic to a boil; cook 2 minutes. Stir in fish mixture and remove from heat. Let cool about 5 minutes, stirring occasionally, then chill until cold, at least 40 minutes, or up to 4 hours, stirring occasionally.

Meanwhile, prepare the pineapple salsa: In a bowl, mix pineapple, tomato, and cilantro. Add jalapeño chili and salt to taste. Makes about 1-1/4 cups salsa; chill.

Finish and serve: Return to ceviche mixture, and stir in cilantro and add hot sauce and salt to taste. Spoon equal portions into martini glasses or small bowls. Garnish with a generous spoonful of pineapple salsa. Serve with taro chips.

Source: YumSugar
Print Friendly
Filed Under: Fresh Fare Friday, What's Cookin? Tagged With:




What’s Cookin? Fresh Fare Friday 11/30: Healthy Nine Layer Bean Dip

November 30, 2012 by Leave a Comment

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

  • 1 – 16 oz can Fat-free Refried Beans (*use 1/4 of the taco seasoning and mix with beans) bottom layer
  • 6-8 oz Fat-free or Lite Cheddar Cheese (1/2 the bag)
  • 2 Avocados minced or 1/2 C Guacamole
  • 1/4 C Chopped Black Olives
  • 2/3 C Fat-free or Lite Sour Cream  (use 1/4 of the taco seasoning and mix with sour cream)
  • 2 Green onions minced
  • 1 Medium Tomato diced
  • 6-8 oz Fat-free or Lite Cheddar Cheese (2nd 1/2 of the bag)
  • 1-2 tsp Cilantro top layer

Preparation:

Layer ingredients with the starting ingredients (beans) on the bottom of a 9×9 glass or pyrex baking dish and then go in order as written.  Serves 9-12

*Use 1 McCormick Mild (You can use normal or medium if you like) Taco Seasoning envelope to be mixed with the beans and sour cream.  Layer in order and use Baked Tostitos or other non-fried chip or maybe a whole wheat pita.

Source: TeamWarriorBody
Print Friendly
Filed Under: Fresh Fare Friday, What's Cookin? Tagged With:




What’s Cookin? Fresh Fare Friday 11/23: Turkey Lettuce Tacos

November 23, 2012 by Leave a Comment

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp apple jam
  • 1 tbsp lemon juice
  • ¼ tsp each salt and red chili pepper flakes
  • 1 tsp cornstarch
  • 1 lb ground turkey
  • 2 cloves garlic, minced
  • ¼ cup chopped red onion
  • 1 green or red bell pepper, seeded and chopped
  • 1 cup chopped fresh pineapple
  • Romaine lettuce leaves
  • Cilantro leaves (optional)

Preparation:

In a small bowl whisk together soy sauce, brown sugar, jam, lemon juice, salt, chili flakes and cornstarch. Set aside.

In a large non-stick wok, cook ground turkey, garlic and onion over medium-high heat. Cook and stir until turkey is no longer pink and fully cooked through. Transfer to a bowl.

Add bell pepper to wok and cook and stir until pepper begins to soften, about 3 or 4 minutes. Add in cooked turkey, pineapple and sauce. Cook and stir to combine.

Spoon mixture into lettuce leaves, garnish with cilantro and serve.

Source: Cookapalooza
Print Friendly
Filed Under: Fresh Fare Friday, What's Cookin? Tagged With:




What’s Cookin? Fresh Fare Friday 11/16: Chicken & Portobello Mushroom Pasta Bake

November 16, 2012 by Leave a Comment

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

  • 8 ounces small rigatoni pasta
  • 2 tablespoons olive or vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1″ pieces
  • 2   large portobello mushroom caps, sliced
  • 1   onion, halved and sliced
  • 2   red bell peppers, cut into strips
  • 2 cans (10 ounces each) condensed cream of mushroom soup
  • 2 cups chicken broth
  • 2 tablespoons fresh chopped sage
  • 1/3 cup (1 1/2 ounces) grated Parmesan cheese

Preparation:

Preheat the oven to 375°F. Coat a 13″ x 9″ baking dish with cooking spray.

Prepare the pasta according to package directions.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, for 8 minutes, or until golden. Remove to a plate and keep warm.

Heat the remaining 1 tablespoon oil in the same skillet. Add the mushrooms, onion, and peppers and cook, stirring occasionally, for 8 minutes, or until soft.

In a large bowl combine the chicken, pasta, mushroom mixture, soup, broth, and sage. Spoon into the prepared baking dish. Sprinkle with the cheese.

Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes longer, or until hot and bubbly.

Source: Prevention.com
Print Friendly
Filed Under: Fresh Fare Friday, What's Cookin? Tagged With:




What’s Cookin? Fresh Fare Friday 11/9: Grandma’s Apple Crisp

November 9, 2012 by Leave a Comment

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

  • 10 cups all-purpose apples, peeled, cored and sliced
  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • • 1/2 cup butter, melted

Preparation:

1. Preheat oven to 350 degrees F (175 degree C).

2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Source: LegendHomes
Print Friendly
Filed Under: Fresh Fare Friday, What's Cookin? Tagged With:




What’s Cookin? Fresh Fare Friday 11/2: Seasonal Fall Salad

November 2, 2012 by Leave a Comment

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

  • 1/3 lb (150g) of arugula
  • 2 green apples
  • 8 wallnuts
  • 10 white grapes
  • 4 fresh figs
  • 4 slices of air-dried ham
  • Olive oil, balsamic vinegar, mustard
  • Salt and pepper

Preparation:

1. Wash and dry the arugula.
2. Wash grapes and cut them in half making sure to remove the seeds.
3. Wash and cut the figs in 4.
4. Peel the apples and cut them into small cubes.
5. Crack wallnuts and extract the kernels.
6. Arrange on individual plates: arugula, diced apples, figs, wallnuts, grapes.
7. For the dressing, mix 1 tablespoon of mustard with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Sprinckle dressing over the preparation. Salt and pepper. It’s ready!

Source: EatWell101
Print Friendly
Filed Under: Fresh Fare Friday, What's Cookin? Tagged With:




What’s Cookin? Fresh Fare Friday 10/19: Grilled Pork Tacos with Summer Corn and Nectarine Salsa

October 19, 2012 by Leave a Comment

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

  • 2 tablespoons fresh lime juice, divided
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 4 (4-ounce) boneless center-cut loin pork chops
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • Cooking spray
  • 1 ear shucked corn
  • 1/4 cup diced red bell pepper
  • 1/2 cup diced ripe nectarine
  • 1/2 teaspoon grated lime rind
  • 1 minced seeded jalapeño pepper
  • 8 (6-inch) corn tortillas
  • 1 cup shredded cabbage

Preparation:

Preheat grill to medium-high heat.

2. Combine 2 teaspoons lime juice, 1 tablespoon oil, and pork in a zip-top plastic bag; seal. Marinate 10 minutes at room temperature. Remove pork from bag; discard marinade. Sprinkle both sides of pork with 1/2 teaspoon salt, cumin, pepper, and garlic. Place pork on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Slice pork into thin strips.

3. Lightly coat corn with cooking spray. Place corn on a grill rack coated with cooking spray; grill 6 minutes or until lightly charred, turning occasionally. Let corn stand 5 minutes; cut kernels from cob. Combine kernels, 2 teaspoons juice, remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, bell pepper, and next 3 ingredients (through jalapeño) in a bowl; toss.

4. Place tortillas on a grill rack coated with cooking spray, and grill for 1 minute on each side or until lightly browned. Toss cabbage with remaining 2 teaspoons lime juice. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 1 tablespoon cabbage mixture and about 2 tablespoons salsa.

Source: MyRecipes
Print Friendly
Filed Under: Fresh Fare Friday, What's Cookin? Tagged With:
«Older Posts