Curried Shrimp-Apple and Avocado Salad
- ·6 teaspoons extra-virgin olive oil, divided
- ·1/2 cup thinly sliced shallot
- ·3/4 teaspoon curry powder
- ·1 cup apple cider
- ·1/2 teaspoon salt, divided
- ·1 teaspoon cider vinegar
- ·1 pound Shrimp, shelled and deveined
- ·1/4 teaspoon freshly ground pepper
- ·8 cups mixed salad greens
- ·1 avocado diced
- ·1 tart apple, such as Granny Smith, diced
- ·1/4 cup dried cranberries
- ·1/4 cup sliced almonds, toasted (see Tip)
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
- Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- Add salad greens, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.
Tip: Place sliced almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Tonight, I’m serving this dinner size salad with warm whole-wheat baguette and fresh fruit compote.
Orange Cranberry Boneless Pork Chops
- ·1 tablespoon less-fat margarine
- ·1/3 cup reduced-sugar orange marmalade
- ·1/2 cup dried cranberries
- ·1/4 cup brown sugar, packed
- ·1 tablespoon rice vinegar
- ·1 teaspoon chopped ginger
- ·1/2 teaspoon ground cinnamon
- ·1 cup low-sodium chicken broth, if using broth powder, make it double strength by adding 1 cup of hot water to 2 teaspoons of broth powder
- ·3-4 boneless Pork Chops
- ·1/2 cup chopped red bell pepper
- Add all ingredients except pork to the slow cooker; stir well with spoon.
- Add the pork chop pieces to the slow cooker, cover, and cook on HIGH for 3 hours or on LOW about 6 hours, or until chicken is cooked throughout.
- Serve chicken with orange cranberry sauce.
Tonight, I’m serving this dish with steamed brown rice, garden salad and fruit compote.
Grilled Filet Mignon with Herb Butter & Texas Toasts
- ·1 tablespoon whipped or regular butter, slightly softened
- ·3 teaspoons extra-virgin olive oil, divided
- ·1 tablespoon minced fresh chives, or shallot
- ·1 tablespoon capers, rinsed and chopped
- ·3 teaspoons minced fresh marjoram, or oregano, divided
- ·1 teaspoon freshly grated lemon zest, divided
- ·1 teaspoon lemon juice
- ·3/4 teaspoon kosher salt, divided
- ·1/2 teaspoon freshly ground pepper, divided
- ·1 tablespoon minced fresh rosemary
- ·2 cloves garlic, (1 minced, 1 peeled and halved)
- ·1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
- ·4 slices whole-grain bread
- ·4 cups watercress, trimmed and chopped
- Preheat grill to high.
- Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
- Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
- Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
Tonight I’m serving with oven roasted potatoes, fresh garden salad and fruit compote.
Chipotle-Orange Broccoli & Chicken
- 1 14-ounce package boneless/skinless chicken tenderloins
- 1/2 teaspoon salt, divided
- 3 tablespoons canola oil, divided
- 6 cups broccoli florets
- 1 cup orange juice
- 1 tablespoon minced chipotle in adobo, (see Tip), seeded if desired
- 1/2 cup chopped fresh cilantro
- Rinse and pat dry chicken; cut into 1/2- to 3/4-inch cubes. Sprinkle chicken on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add chicken and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
- Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
- Return the chicken and any juice to the pan. Cook, gently stirring, until the chicken is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro.
Tip: Look for the small cans of chipotle chiles in adobo sauce with Mexican foods at large supermarkets.
Tonight, I’m serving with jasmine rice, fresh garden salad and fruit compote
Ham and Cheese Stuffed Chicken Breast
- 1/4 cup Swiss, Monterey Jack or part-skim mozzarella cheese
- 2 tablespoons ham, chopped
- 2 teaspoons Dijon mustard
- 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
- 1 egg white
- 1/2 cup plain dry breadcrumbs
- 2 teaspoons extra-virgin olive oil
- freshly ground pepper to taste
- Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
- Mix cheese, ham, mustard and pepper in a small bowl.
- Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
- Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
Tonight, I am platting up the chicken with Grilled asparagus, oven roasted potatoes a small garden salad and fresh fruit compote.
Carne Asada Tacos
- 1/2 cup white vinegar
- 2 tablespoons chili powder
- 2 tablespoons extra-virgin olive oil
- 2 3/4 teaspoons salt, divided
- 1 teaspoon garlic powder
- 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
- 1 pound tomatoes, chopped
- 2-4 fresh jalapeño peppers, or serrano chiles, seeded and finely diced
- 1/2 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1 ripe but slightly firm avocado, diced
- Juice of 1 lime
- 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
- 1/3 cup crumbled Cotija cheese, (see Tip) or other shredded cheese
- Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.
- Position rack in upper third of oven; preheat broiler.
- Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.
Tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores
Tonight I’m serving with garden salad and fresh fruit compote.