October 5th, 2008 by alice
Tags: Easy, Quick, Tacos, Yumchicken
INGREDIENTS
- 1wholerotisserie-cooked chicken
- 3corn on the cob(0r 6 Lil’ Nibblers Corn)
- 1 (19 ounce)can las palmasred chili sauce(or other brand enchilada sauce)
- 1 (4 1/2 ounce) choppedgreen chilies
- 10-12largetaco shellsor flour tortillas(or 24 small ones)
- sour cream, for serving
- salsa, for serving
- shreddedcheese, for serving
- chopped tomatoes, for serving
- choppedlettuce, for serving
DIRECTIONS
- Separate chicken meat from bones and skin.
- Shred or chop meat.
- Add to hot skillet with the can of Red Chile sauce and can of Green Chiles.
- Heat over medium/low heat until hot throughout.
- While the chicken is heating, cut corn off the cob and add to a second heated skillet using only cooking spray.
- Cook over medium heat until corn is hot.
- That’s it, assemble your own tacos!
Posted in Recipes | No Comments »
October 5th, 2008 by alice
Tags: Cobb, Eatingwell, Salad, The
INGREDIENTS
-
Dressing
- 3tablespoonswhite wine vinegar
- 2tablespoonsshallots, finely minced
- 1tablespoonDijon mustard
- 1/4teaspoonsalt
- 1teaspoonfresh ground pepper
- 3tablespoonsextra-virgin olive oil
-
Salad
- 10cupsmixed salad greens
- 1/2lbcooked chicken breasts, shredded(1 large breast half, *see Tip)
- 2eggs, hard-boiled, peeled and chopped(**see Tip)
- 2slicesbacon, cooked and crumbled
- 2mediumtomatoes, diced
- 1largecucumber, seeded and sliced
- 1avocado, diced
- 1/2cupblue cheese, crumbled (optional)
DIRECTIONS
- Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine.
- Whisk in oil until combined.
- Place salad greens in a large bowl.
- Add half of the dressing and toss to coat.
- Divide salad greens among 4 plates.
- Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce.
- Drizzle the salads with the remaining dressing.
- TIP:
- *Tips To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
- **To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
- Serves 4.
Posted in Recipes | No Comments »
October 5th, 2008 by alice
Tags: Butter, Garlic, Mint, New, Potatoes
INGREDIENTS
- 1kgtiny new potatoes
- 4tablespoonsbutter
- 2tablespoons finely choppedmint
- 2 crushedgarlic cloves
- salt
- fresh ground black pepper
DIRECTIONS
- Bring the potatoes to the boil in enough lightly salted water to cover.
- Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
- Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
- Use parsley if you don’t have or like mint, or use a mix of both if you wish.
Posted in Recipes | No Comments »
October 5th, 2008 by alice
Tags: Pie, Shepherds, Veggie
INGREDIENTS
- 5largerusset potatoes, peeled(4 lbs purchased)
- 3/4tablespoonolive oil
- 1/2cupsoy milk
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 2 (1 lb)packagesvegetarian ground beef(Yves)
- 2cupsonions, diced
- 6garlic cloves, minced
- 2cupscelery, chopped
- 1tablespoonolive oil
- 2tablespoonsvegetarian worcestershire sauce
- 2tablespoonssoy sauce
- 2teaspoonstarragon
- 1/2teaspoonpepper
- 14ouncescreamed corn
- 1/2teaspoonsalt
- 1/4teaspoonpaprika
DIRECTIONS
- Preheat oven to 350°F.
- Cut each potato into thirds and cook in boiling water until tender.
- Meanwhile, in skillet, saute onion, garlic and celery in oil over medium-high heat until soft.
- Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.
- Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13″ casserole dish.
- Spread mixture and pack evenly.
- Spread corn over Yves Veggie Ground Round mixture.
- Drain potatoes, add oil, milk, salt, pepper; mash until fluffy.
- Spread potato over corn and sprinkle with paprika.
- Bake for 20 minutes or until heated through.
Posted in Recipes | No Comments »
October 5th, 2008 by alice
Tags: Chicken, Pad, Thai
INGREDIENTS
- 250gchicken breasts, trimmed of fat and cubed
- 1teaspoonsesame oil
- 1tablespoonplain flour
- 2teaspoonssoy sauce
- 2teaspoonsginger paste
- 100gmange-touts peas, chopped
- 100g babysweetcorn, chopped
- 1carrot, grated
- 1onion, chopped
- 50gshiitake mushrooms, sliced
- 1/2red pepper, sliced thinly
- 1/2yellow pepper, sliced thinly
- 225gbamboo shoots
- 225gwater chestnuts
- 50gbok choy, shredded
- 50gbean sprouts
- 2tablespoonsfresh coriander, chopped
- 2tablespoonsunsalted peanuts, crushed
- 1vegetable stock cube
- 1tablespoonsherry wine
- 1tablespoonrice wine vinegar
- 1tablespoontomato puree
- 1teaspoon crusheddried red chilies
- 100mlwater
- 150mlThai sweet chili sauce
- 1tablespoonlemon juice
- 125gudon noodlesor rice noodles
DIRECTIONS
- Mix the chicken with half the sesame oil, flour, half the soy sauce and half the ginger paste and leave to marinade as long as possible (overnight if you can).
- Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
- Fry the chicken until brown then set aside.
- Stir fry the onion, mange tout, baby sweetcorn and red and yellow peppers with the rest of the sesame oil and ginger paste for 2-3 minute.
- Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
- Add the chinese leaves and half the beansprouts.
- Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
- While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
- Drain the noodles and add to your stir fry and mix well.
- Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.
Posted in Recipes | No Comments »
