Wednesday, September 30, 2009

New Mexican Shredded Chicken

New Mexican Shredded Chicken

Ingredients:

2 cans black beans, drained and rinsed
1 can corn, drained
1 lb chicken breast
1 packet taco seasoning
1/2 tsp cayenne pepper
1 jar salsa
1 can diced tomatoes with chiles

Pour 2/3 of the beans and corn in bottom of slow cooker. Put chicken on top, sprinkle with taco seasoning and cayenne. Pour on salsa, tomatoes, and remaining beans and corn. Cook on low 3-4 hours. Shred chicken in slow cooker.

Monday, September 28, 2009

Aegean Beef and Orzo

Aegean Beef and Orzo

Ingredients:

2 pounds London broil
1/4 cup chopped fresh or 4 teaspoons dried oregano
1 tablespoon grated lemon rind
1 tbsp garlic
1/4 cup fresh lemon juice
1 cup white wine
1 (10-ounce) bag fresh spinach, chopped
1 cup whole wheat orzo
1 cup (4 ounces) crumbled goat cheese

Boil water and cook orzo five minutes.

Place beef in an electric slow cooker, and sprinkle with oregano, rind, and garlic. Pour in juice and wine. Cover with lid; cook on low 8 hours. Pull beef with two forks. Top with spinach, replace lid, and steam 20-30 minutes. Mix in orzo and goat cheese.

Based on a recipe from Cooking Light.

Sunday, September 13, 2009

Green Beans with Tomato-Garlic Vinaigrette

Green Beans with Tomato-Garlic Vinaigrette

Ingredients:

1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, crushed and minced
1 tablespoon extra virgin olive oil
1/2 cup chopped tomato
2 teaspoons chopped fresh thyme
1 pound green beans, trimmed and cut into one inch pieces

Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.

Heat olive oil in a skillet over medium heat. Add green beans and cook until tender, stirring occasionally. Pour in dressing; stir to coat.

Based on a recipe from Cooking Light.

Spiced Sweet Potatoes and Green Beans

Spiced Sweet Potatoes and Green Beans

Ingredients:

2 tablespoons olive oil
1/2 teaspoon brown mustard seeds
1 cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced peeled fresh ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1 pound sweet potato, cut into 1/2-inch pieces
1/2 cup water
3/4 teaspoon salt
8 ounces green beans, trimmed and cut into 1-inch pieces

Based on a recipe from Cooking Light.
Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; sauté 30 seconds or until seeds begin to pop. Add onion; sauté 2 minutes or until lightly browned. Stir in cayenne, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in sweet potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. S

Cumin-Cayenne Tilapia

Cumin-Cayenne Tilapia

Ingredients:

1 tablespoon olive oil
4 (6-ounce) tilapia fillets
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
Cooking spray
Preheat broiler.

Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.


This is a Cooking Light recipe.

Tuesday, September 8, 2009

Parmesan-Mustard Steak

Parmesan-Mustard Steak

Ingredients:

4 steaks
3 spoonfuls chopped garlic
2 tbsp fresh thyme, minced
3 tbsp Dijon mustard
1/2 cup Parmesan cheese, grated

Pre-heat oven to 450 degrees.

Heat some olive oil over low heat. Add garlic and cook until roasted. Remove from heat. Stir in thyme and mustard. Grill steaks. Spread mustard mixture on top. Sprinkle with cheese. Bake in oven until cheese is melted and steaks done.

Based on a recipe from Michael Chiarello.