Corn, Avocado, and Tomato Salad

This dish was such a hit with one of my good friends that she requested the recipe, and then made it three times to take to summer gatherings in a week!  Incredibly easy!

Ingredients:

2 cups fresh or frozen corn, cooked
1 avocado, cut into 1/2 inch cubes
1 pint of cherry tomatoes, halved
1/2 cup finely diced red onion

Dressing:

2 tbs olive oil
1/2 tsp grated lime zest
1 tbs resh lime juice
1/4 cup chopped cilantro (I personally don't like cilantro, so I used parsley)
1/4 tsp salt
1/4 tsp pepper

Preparation:

Combine corn, avocado, tomatoes, and onion in a large bowl.  Mix together dressing in another bowl, pour over salad.  Gently toss to mix.

*Derived from Paula Deen

Spicy Korean chicken

Everyone in the family loved this dish!  The kids aren't completely sold on spicy yet, so I left the Sriracha out, though it was on the table for my husband and my use.  Enjoy!

Ingredients:

1/4 cup soy sauce

1/2 cup water

2 tbs rice vinegar

1 tbs Sriracha

1 tbs corn starch

2 tbs vegetable oil divided

1 small broccoli head cut into bite sized pieces (I used frozen b/c it was already cut up)

1 bell pepper cut into bite sized pieces

2 carrots peeled and sliced

1 cup sliced mushrooms (I always use the pre-sliced shrooms, saves a few minutes of slicing)

1 hand full of snow peas

1/2 onion cut into bite sized pieces

1 teaspoon grated ginger (I use Gourmet Garden ginger spice blend that comes in a tube, found in the produce section.  Huge time saver)

1 garlic clove minced (or use all ready minced from a bottle)

2 boneless skinless chicken breast strips cut into bite sized pieces

1 tbs toasted Sesame seeds (optional)

Preparation:

In a small bowl, whisk together sou sauce, water, vinegar, Sriracha (if using), and corn starch.  Set aside.  In a wok or large skilled, heat one tablespoon of oil over medium high.  Stir all vegetables until crisp tender, 2 to 3 minutes.  Remove from wok and keep warm.  Add remaining oil and heat.  Add ginger and garlic, then add the chicken.  Stir fry until cooked through, about 3 to 5 minutes.  Pour the soy sauce mixture into the wok and stir until thickened.  Return vegetables to the pan, toss to coat in the sauce.  Sprinkle the Sesame seeds over the top and serve with rice.

*Derived from: So Tasty, So Yummy

Baked Chimichangas

Ingredients:

1lb ground turkey or lean ground beef

1 cup frozen bell pepper and onion stir-fry

1 cup frozen corn

1/4 cup taco sauce

1 1/2 tsp Mexican blend seasoning (or 1 tsp chili powder & 1/2 tsp ground cumin)
1/2 tsp garlic salt
1 (16 0z) can refried beans
8 Flour tortillas
2 cups finely shredded Mexican blend (or Monterey Jack) cheese
2 - 3 tbs margarine or butter, melted
2 medium tomatoes, chopped
2 cups shredded lettuce
Sour cream for serving

Preparation:

Heat oven to 350°.  Cook ground meat in large skillet over medium-high heat until browned, stirring frequently.  Add bell pepper and onion stir-fry and corn; cook until meat is thoroughly cooked and vegetables are crisp-tender, stirring occasionally.  Drain.

Add taco sauce and dry ingredients.  Mix well.  Cook an additional 2 minutes.

Divide beans and spread evenly over each tortilla.  Spoon ground meat mixture down center of each tortilla.  Sprinkle each with each.  Fold sides of each tortilla toward center; fold up ends.  Place seam side down, in ungreased 15x10x1-inch baking pan.  Brush each chimichanga with margarine.

Bake for 30 - 35 minutes or until golden brown and thoroughly heated.  Serve with tomatoes and lettuce.

Honey Glazed Carrots

Ingredients:

Salt

1 lb baby carrots

2 tbs butter

2 tbs honey
1 tbs lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Preparation:

In medium saucepan, bring water to boil.  Add salt and then carrots and cook until tender, 5 - 6 minutes. Drain carrots and add back to pan with butter, honey, and lemon juice.  Cook until a glaze coats carrots, 5 minutes.  Season with salt and pepper and garnish with parsley.

*From Sunny Anderson at Food Network

Roasted Potatoes with Herb Butter

Ingredients:

2 lbs russet potatoes

2 lbs red skinned potatoes

Kosher salt

1 tbs canola oil
4 tbs unsalted butter, at room temperature
1 tbs chopped fresh parsley
1 tbs chopped fresh thyme
1/2 tbs chopped fresh rosemary
Freshly ground black pepper

Preparation:

Cut potatoes into 2-inch cubes.  Add to large pot, cover potatoes with water and add salt to taste.  Bring to boil, cook for 10 minutes, drain and cool.  The potatoes will only be partially cooked and should be completely dry before they are roasted.

Preheat oven to 400°.  Toss potatoes with canola oil and spread them in one layer on a baking sheet.  Toast until crip and cooked through, about 45 minutes.

While potatoes roast, make her butter: mix softened butter with parsley, thyme, and rosemary and add salt and pepper to taste.

When potatoes are done, put them in large bowl, toss with herb butter and serve immediately.

*Derived from Sarah Lee for Food Network Magazine

Bruschetta Appetizer Tart

A big hit with friends that came over for dinner!

Ingredients:

1 box Pillsbury refrigerated pie crusts, softened as directed on box

1 cup chopped plum tomatoes (about 3 medium)

1/3 cup chopped fresh basil leaves

2 tsp olive oil
1 clove garlic finely chopped or 1/4 tsp garlic powder
1/2 cup shredded Parmesan cheese

Preparation:

Heat oven to 425°.  Uunroll pie crust on ungreased cookie sheet.  Bake 6 - 8 minutes or until light golden brown.

Meanwhile, in medium bowl, combine remaining ingredients with exception of cheese.

Removed partially baked crust from oven.  Spread tomato mixture over crust; sprinkle with cheese.

Bake 7 - 10 minutes or until cheese is melted and crust is golden brown.  Cut into wedges.  Serve warm.

*From Pillsbury

Spanish Rice

A light and flavorful rice dish, and simple to make in a rice cooker!

Ingredients:

1 tbs olive oil
1/2 cup chopped onion
2 minced garlic cloves
1 cup rice
2 cups fat-free, less-sodium chicken broth
1 (14.5 oz) diced tomatoes, drained
1/3 cup sliced green onions

Preparation:

In large nonstick skillet, heat oil over medium heat.  Add onions and garlic, cook 4 mins stirring occasionally.  Add rice; chicken broth, and diced tomatoes.  Stir to combine.  Bring to a boil.  Cover and reduce heart, and simmer 20 minutes or until rice is tender.

Stir in green onions just before serving.

*Derived from Cooking Light