Rosemary Chicken Salad Sandwiches Recipe

Rosemary Chicken Salad Sandwiches

Servings: 5

Ingredients:

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • 1/3 cup chopped green onions
  • 1/4 cup chopped smoked almonds
  • 1/4 cup plain fat-free yogurt
  • 1/4 cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Procedure:

  1. Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
  2. Cut sandwiches diagonally in half. Serve.

Black Bean Tacos with Feta Slaw Recipe

Black Bean Tacos with Feta Slaw

Servings: 4 (serving size: 2 tacos)

Ingredients:

  • 1 center-cut bacon slice
  • 1 cup vertically sliced white onion
  • 2 teaspoons minced fresh garlic
  • 1/2 jalapeño pepper, seeded and chopped
  • 1 (15-ounce) can seasoned black beans (such as Bush’s), drained and divided
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups angel hair coleslaw
  • 1/4 cup cilantro leaves
  • 2 green onions, thinly sliced
  • 8 (6-inch) corn tortillas
  • 1 ounce feta cheese, crumbled

Procedure:

  1. Cook bacon in a large nonstick skillet over medium heat 2 minutes or until crisp. Remove bacon from pan; crumble. Add onion, garlic, and jalapeño to drippings in pan; cook 3 minutes or until onion is tender. Place onion mixture in a small bowl. Lightly mash 1 cup beans. Add mashed beans, cumin, salt, and remaining beans to pan; cook 2 minutes over medium heat or until thoroughly heated, stirring occasionally. Stir in bacon.
  2. Combine vinegar, mayonnaise, and black pepper in a large bowl, stirring with a whisk. Add coleslaw, cilantro, and green onions; toss to coat.
  3. Heat tortillas according to package directions. Divide bean mixture evenly among tortillas. Top evenly with onion mixture and coleslaw mixture. Sprinkle evenly with feta cheese.

Mexican Catfish Fajitas Recipe

Mexican Catfish Fajitas

Servings: 4 (serving size: 1 fajita)

Ingredients:

  • 1 pound catfish fillets, cut into 8 strips
  • 2 teaspoons fajita seasoning
  • 2 teaspoons olive oil
  • 1 cup sliced red bell pepper
  • 1 cup sliced green bell pepper
  • 1 cup sliced onion
  • 1 tablespoon chopped pickled jalapeño peppers
  • 1 teaspoon bottled minced garlic
  • 1/2 cup chopped plum tomato (about 2)
  • 1 tablespoon low-sodium soy sauce
  • 4 (8-inch) fat-free flour tortillas
  • 1/2 cup bottled pico de gallo

Procedure:

  1. Sprinkle both sides of fish evenly with fajita seasoning. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Add bell peppers and next 3 ingredients (through garlic) to pan; cook for 3 minutes, stirring occasionally. Add tomato; cook for 2 minutes. Stir in soy sauce; cook 1 minute. Add the fish; cook 1 minute or until thoroughly heated. Remove from heat.
  2. Warm tortillas according to package directions. Spoon about 1 cup fish mixture down center of each tortilla; top each serving with 2 tablespoons pico de gallo.
  3. Serve immediately with baked chips and tropical fruit salad.

Chipotle Shrimp Tacos Recipe

Chipotle Shrimp Tacos

Servings: 4 (serving size: 2 filled tacos)

Ingredients:

  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chile powder
  • 32 peeled and deveined large shrimp (about 1 1/2 pounds)
  • 1 teaspoon olive oil
  • 8 (6-inch) white corn tortillas
  • 2 cups shredded iceberg lettuce
  • 1 ripe avocado, peeled and cut into 16 slices
  • 3/4 cup salsa verde

Procedure:

  1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
  3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
  4. Beer note: An orange peel-infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat.

Fish Tacos with Lime-Cilantro Crema Recipe

Fish Tacos with Lime-Cilantro Crema

Total Time: 15 Minutes
strong>Servings: 4

Ingredients:
Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage

Procedure:

  1. Preheat oven to 425°.
  2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
  3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.
  4. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions.
  5. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
  6. Serve

Double-Bean Burritos Recipe

Double-Bean Burritos Recipe

Servings: 6 (serving size: 1 burrito)

Ingredients:

  • 1 (3 1/2-ounce) bag boil-in-bag brown rice
  • 1 cup chunky bottled salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 (10-inch) flour tortillas
  • 6 tablespoons bean dip (such as Frito Lay)
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 1 peeled avocado, cut into 6 slices
  • 12 cilantro sprigs
  • 6 lime wedges (optional)

Procedure:

  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
  3. Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up.
  4. Serve with lime wedges, if desired.

Vegetarian Chipotle Nachos Recipe

Vegetarian Chipotle Nachos

Servings: 6

Ingredients:

  • Cooking spray
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1 cup chopped onion (about 1 medium)
  • 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 cup chopped fresh cilantro
  • 8 cups baked corn tortilla chips (6 ounces)
  • 2 cups shredded romaine lettuce
  • 1 cup diced peeled avocado (about 1 medium)
  • 3/4 cup vertically sliced red onion
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 6 tablespoons fat-free sour cream

Procedure:

  1. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray.
  2. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use.
  3. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro.
  4. Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
  5. Serve.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Recipe

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Total: 20 Minutes
Servings: 4 (serving size: 2 tacos)

Ingredients:

  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • Cooking spray
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 tablespoons 1% low-fat milk
  • 1/2 ripe peeled avocado, diced
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas

Procedure:

  1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
  2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
  3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
  4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
  5. Serve

Mushroom and Corn with Poblano Tacos Recipe

Mushroom, Corn, and Poblano Tacos

Servings: 4  (serving size: 2 tacos and 2 lime wedges)

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 (8-ounce) package presliced mushrooms
  • 1 cup prechopped onion
  • 1 teaspoon dried oregano
  • 1 teaspoon bottled minced garlic
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1 poblano chile, chopped (about 1/2 cup)
  • 1 1/2 cups frozen whole-kernel corn
  • 1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
  • 1/4 cup salsa verde
  • 1 tablespoon fresh lime juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 8 (6-inch) corn tortillas
  • 3/4 cup (3 ounces) crumbled queso fresco
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup light sour cream
  • 8 lime wedges

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms to pan; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.
  2. Heat tortillas according to package directions. Divide vegetable mixture evenly among tortillas. Top each tortilla with 1 1/2 tablespoons cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons sour cream.
  3. Serve with lime wedges.

Spicy Chicken Quesadillas Recipe

Spicy Chicken Quesadillas

Servings: 4 (serving size: 1 quesadilla and 1 tablespoon sour cream)

Ingredients:

  • 1 cup chopped skinless, boneless rotisserie chicken breast
  • 1/3 cup refrigerated fresh salsa
  • 1/4 cup canned no-salt-added black beans, rinsed and drained
  • 1/4 cup frozen whole-kernel corn, thawed
  • 1 1/2 tablespoons chopped pickled jalapeño pepper
  • 8 (6-inch) flour tortillas
  • 1 cup shredded reduced-fat Monterey Jack cheese
  • Cooking spray
  • 1/4 cup reduced-fat sour cream

Procedure:

  1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.
  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.

Tex-Mex Beef Tacos Recipe

Tex-Mex-Beef-Tacos Recipe

Servings: 10 (serving size: 1 taco)

Ingredients:

  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 cup frozen whole-kernel corn
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 1 to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10 (8-inch) fat-free flour tortillas

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  2. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions.
  3. Spoon 1/2 cup beef mixture into each tortilla.
  4. Serve.

Lime-Cilantro Pork Tacos Recipe

Lime-Cilantro Pork Tacos

Servings: 4 (serving size: 2 tacos)

Ingredients:

  • 1 pound pork tenderloin, trimmed and cut into thin strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 1/2 cups thinly sliced onion
  • 1 small jalapeño pepper, seeded and chopped
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup chopped plum tomato
  • 3 tablespoons chopped cilantro
  • 2 1/2 tablespoons fresh lime juice
  • 8 (6-inch) flour tortillas

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
  2. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
  3. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
  4. Serve.

Note: Browning the pork improves its color, and the browned bits enrich the sauce’s flavor. Add more jalapeño pepper if you enjoy spicy food. Use the same pan to brown the pork and make the rave-worthy sauce.


Greek-Style Meat Loaves with Arugula Salad Recipe

Greek-Style Meat Loaves with Arugula Salad

Servings: 4 (serving size: 2 meat loaves, 2 tablespoons feta sauce, and 1 cup salad)

Ingredients:

  • 10 ounce ground sirloin
  • 5 ounces lean ground lamb
  • 1/3 cup dry breadcrumbs
  • 1/3 cup grated red onion
  • 4 teaspoons chopped fresh mint
  • 4 teaspoons chopped fresh thyme
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/2 cup plain fat-free Greek yogurt
  • 2 ounces reduced-fat feta, crumbled
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups baby arugula leaves
  • 1 1/2 cups (1/4-inch-thick) diagonally sliced seeded peeled cucumber

Procedure:

  1. Preheat oven to 450°.
  2. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoon mint, 1 tablespoon thyme, 1/4 teaspoon salt, allspice, and next 3 ingredients (through egg).Press meat mixture into 8 muffin cups coated with cooking spray.
  3. Bake at 450° for 7 minutes. Turn broiler to high; broil 3 minutes. Combine yogurt, feta, 1 tablespoon juice, 1 teaspoon mint, and 1 teaspoon thyme in a mini food processor; pulse 10 times to combine. Combine 1 tablespoon juice, oil, 1/8 teaspoon salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.
  4. serve.

Pita Salad with Cucumber with Fennel and Chicken Recipe

Pita Salad with Cucumber, Fennel, and Chicken

Preparation Time: 20 Minutes
Servings: 4 (serving size: 1 1/2 cups)

Ingredients:

  • 2 (6-inch) pitas
  • 2 cups thinly sliced fennel bulb
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup vertically sliced red onion
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/4 cup fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil

Procedure:

  1. Preheat oven to 350°.
  2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute.
  3. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber).
  4. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  5.  Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
  6. Gradually add oil, stirring with a whisk.
  7. Drizzle dressing over pita mixture; toss to coat.
  8. Serve immediately.

Halibut with Lemon-Fennel Salad Recipe

Halibut with Lemon-Fennel Salad

Preparation Time: 20 Minutes
Servings: 4 (serving size: 1 fillet and about 1/2 cup salad)

Ingredients:

  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 5 teaspoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 4 (6-ounce) halibut fillets
  • 2 cups thinly sliced fennel bulb (about 1 medium)
  • 1/4 cup thinly vertically sliced red onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves

Procedure:

  1. Combine first 4 ingredients in a small bowl. Combine 1 1/2 teaspoons spice mixture, 2 teaspoons oil, and garlic in a small bowl; rub garlic mixture evenly over fish.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  3. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
  4. Combine remaining 3/4 teaspoon spice mixture, remaining 2 teaspoons oil, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat.
  5. Serve salad with fish.

Big Mike Burger Recipe

Big Mike Hamburger

Cook: 30 mins
Prep: 25 mins
Servings: 6

Ingredients:
For the pecan burger:

  • 750g beef mince
  • 6 slices streaky bacon
  • 60g chopped pecans
  • 3 tbsp. chopped parsley leaves
  • 2 tbsp. grated onion
  • 60g butter, softened

For the butter burger:

  • Salt and freshly ground black pepper
  • 750g beef mince
  • 60g butter, cut into small cubes
  • 125g american cheese, cut into 6 portions

For the special sauce:

  • 240ml mayonnaise
  • 120ml yellow mustard
  • 60ml tomato ketchup
  • Hot sauce
  • 2 tbsps. finely chopped pickled jalapeno peppers

For the Big Mike burger:

  • 12 hamburger baps
  • 6 pecan burgers(recipe follows)
  • 6 butter burgers(recipe follows)
  • Special sauce, as needed(recipe follows)
  • 6 leaves lettuce
  • 6 tomato slices
  • 6 onion slices

Procedure:

  1. Preheat griddle.
  2. Divide beef into 12 flat patties. Partially saute bacon – the fat should start rendering, but it shouldn’t be crispy. Drain bacon.
  3. Mix pecans, parsley, onion, and butter together. Spread mixture on 6 of the patties. Top with remaining 6 patties and seal the edges with the partially sauteed bacon and secure with a wooden toothpick.
  4. Griddle 10 to 15 minutes, or until cooked to desired doneness, turning once.

For the butter burger:

  1. Salt and pepper the beef, to taste. Mix beef and cubed butter together with your hands and form 6 balls. Push a piece of American cheese into the center of each ball. Mold ground beef around the cheese in the shape of a patty.
  2. Cook on hot griddle or in frying pan to desired doneness.

For the special sauce:

  1. Stir all ingredients together until well blended.

For the Big Mike burger:

  1. Place 1 pecan burger on a bottom piece of 6 baps. Top with another bottom piece of bap and the butter burger. Top with sauce, lettuce, tomato, onion and a top piece of the bap. Discard or save the remaining 6 top bap pieces for another use.
  2. Serve immediately.

Chicken Cobb Burger Recipe

Chicken Cobb hamBurger

Ingredients:

  • 8 strips bacon
  • 750 g minced chicken, 90 per cent lean
  • 2 tbsps rapeseed oil
  • Salt
  • Freshly ground black pepper
  • 125ml (½ cup) crumbled blue cheese
  • 4 baps, split
  • 1 large ripe beefsteak tomato, cut into 4 slices
  • 1 ripe avocado, peeled, pitted, cut into 8 slices

For the vinaigrette:

  • 2 tbsps red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, finely chopped
  • ¼ tsp sugar
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 tbsps olive oil
  • 250ml (1 cup) finely shredded cos lettuce

Procedure:
Heat the griddle to medium:

  1. Place the strips of bacon on the griddle (lie them across the grate so they don’t fall through) and griddle for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the griddle to high.
  2. Form the meat into four (250 g) burgers, brush with the oil and season with salt and pepper on both sides. Griddle the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover and continue cooking until the cheese begins to melt, about 1 minute longer.
  3. Place the burgers on the bottom half of each bap and top with a slice of tomato, two slices of avocado, two slices of bacon and some of the dressed cos lettuce. Cover each burger with the bap tops and serve.

Greek-Flavored Turkey Burgers Recipe

Greek Flavored Turkey Burgers

Servings: 4 (serving size 1 burger)

Ingredients:

  • 1 large egg white
  • 1 cup chopped red onion
  • 3/4 cup chopped fresh mint
  • 1/2 cup dry breadcrumbs
  • 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried dill
  • 1 pound ground turkey
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns, split
  • 1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips

Procedure:

  1. Place egg white in a large bowl; lightly beat with a whisk.
  2. Add onion and next 6 ingredients (through turkey); stir well to combine.
  3. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
  4. Heat a large nonstick skillet over medium-high heat.
  5. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.
  6. Place patties on bottom halves of hamburger buns.
  7. Divide peppers evenly among burgers; cover with top halves of buns.
  8. Note: To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months.
  9. To serve, thaw patties completely in refrigerator, and then cook and serve as directed.

Greek-Style Scampi Recipe

Greek-Style Scampi

Servings: 4

Ingredients:

  • 6 ounces uncooked angel hair pasta
  • 1 teaspoon olive oil
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons bottled minced garlic
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/8 teaspoon black pepper
  • 1 pound peeled and deveined medium shrimp
  • 1/8 teaspoon ground red pepper
  • 6 tablespoons (about 1 1/2 ounces) crumbled feta cheese

Procedure:

  1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add green bell pepper to pan; sauté 1 minute.
  4. Add garlic and tomatoes; cook 1 minute.
  5. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done.
  6. Stir in red pepper; remove from heat.
  7. Place 1 cup pasta on each of 4 plates.
  8. Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.
  9. Serve

Super fast Kofte Recipe

Superfast Kofte

Ingredients:

  • 1/2 cup prechopped white onion
  • 1/3 cup dry breadcrumbs
  • 1/4 cup chopped fresh mint
  • 2 tablespoons tomato paste
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon ground allspice
  • 1 pound lean ground round
  • 1 large egg white, lightly beaten
  • Cooking spray
  • 8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
  • 4 (6-inch) pitas, split
  • 1/4 cup plain yogurt

Procedure:

  1. Preheat broiler.
  2. Combine first 12 ingredients in a large bowl; stir until just combined.
  3. Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
  4. Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt.
  5. serve.

Artichoke and Arugula Pizza with Prosciutto Recipe

The bitter arugula, sweet artichoke, salty prosciutto, and creamy mozzarella are in perfect equilibrium atop a crisp-and-chewy crust and pesto sauce.

Artichoke and Arugula Pizza with ProsciuttoArtichoke and Arugula Pizza with Prosciutto

Servings: 4 (serving size: 2 wedges)

Ingredients:

  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tablespoons commercial pesto
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 (9-ounce) package frozen artichoke hearts, thawed and drained
  • 1 ounce thinly sliced prosciutto
  • 2 tablespoons shredded Parmesan cheese
  • 1 1/2 cups arugula leaves
  • 1 1/2 tablespoons fresh lemon juice

Procedure:

  1. Position oven rack to lowest setting. Preheat oven to 500°
  2. Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
  3. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
  4. Place arugula in a bowl. Drizzle juice over arugula; toss gently.
  5. Top the pizza with arugula mixture.
  6. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.
  7. Serve

Roasted Butternut Squash and Shallot Soup Recipe

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.

Roasted Butternut Squash and Shallot Soup

Servings: 6 (serving size: 2/3 cup soup and 1 teaspoon chives)

Ingredients:

  • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 4 large shallots, peeled and halved
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons (1-inch) slices fresh chives
  • Cracked black pepper (optional)

Procedure:

  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
  3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

New England Clam Chowder Recipe

New England clam chowder is a milk – or cream-based chowder, and is traditionally of a thicker consistency than other regional styles, commonly made with potatoes, onion, and clams. Including tomatoes is shunned; a 1939 bill making tomatoes in clam chowder illegal was introduced in the Maine legislature is usually accompanied with oyster crackers (similar to hardtack). Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

New England Clam Chowder

 

New England Clam Chowder

Servings: 8 (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon).

Ingredients:

  • 4 (6 1/2-ounce) cans chopped clams, undrained
  • 2 (8-ounce) bottles clam juice
  • 4 bacon slices
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 3 cups cubed red potato
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 3 parsley sprigs
  • 1 bay leaf
  • 2 cups 2% reduced-fat milk
  • 1/4 cup all-purpose flour
  • 1/2 cup half-and-half
  • Thyme sprigs (optional)

Procedure:

  1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
  2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
  3. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Loaded Potato Soup Recipe

It is claimed as a national dish by both Wales and Ireland and is recommended for consumption on their respective Saints’ days. This Potato Soup Whether as a velvety puree of potato, leek, onion and cream or as a broth with a medley of component veggies in it is firm favourite.

Loaded Potato Soup

Servings: 4 (serving size: about 1 1/4 cups)
Total Time: 20 Minutes

Ingredients:

  • 4 (6-ounce) red potatoes
  • 2 teaspoons olive oil
  • 1/2 cup prechopped onion
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices, halved
  • 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
  • 4 teaspoons thinly sliced green onions

Procedure:

  1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
  2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
  3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
  4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

5 Types Biscotti Recipes

Bacon Chocolate Chip Biscotti

Total time: About 2 hours
Active time: 45 minutes
Servings: About 3 dozen

Bacon Chocolate Chip Biscotti
(Smoky, salty, sweet, crunchy)

Ingredients:

  • 5 strips bacon
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup semisweet chocolate chips

Procedure:

  1. Fry bacon in skillet until browned and crisp, about 5 minutes. Transfer to paper towel-lined plate to drain. Allow bacon to cool completely. Transfer bacon to food processor and pulse until coarsely chopped. Set aside.
  2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine. Add flour mixture and beat until blended. Stir in bacon and chocolate chips. Gather dough in ball and divide in half. Wrap each half in plastic and refrigerate until firm, 20 to 30 minutes.
  3. Line baking sheet with parchment paper. Preheat oven to 350ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. Trasfer logs to baking sheet spacing them 3 to 4 inches apart. Bake until light golden and dry to the touch, about 30 minutes.
  4. Remove baking sheet from oven. Reduce oven temperature to 300ºF. Allow logs to cool for 15 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, standing upright, and bake until dry and golden, 20 to 30 minutes.

Pistachio-Cherry Biscotti (American-style biscotti)

Pistachio-Cherry Biscotti

Servings: 16 biscotti
Ingredients:

  • 1 cup chopped pistachios
  • 1 cup sweet or sour dried cherries
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 2 cups unbleached all-purpose flour

Procedure:

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a large (18 x 13-inch) baking sheet.
  2. In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baiting powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Lower the mixer speed, add the flour, and mix until smooth. The dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon. Stir in the pistachios and cherries.
  3. Transfer the dough to the prepared baking sheet, shaping it into a rough log about 14 inches long. It will be about 2 1/2 inches wide and about 3/4 inch thick.
  4. Bake the dough for 25 minutes. Remove it from the oven and let cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Five minutes before cutting, use a spray bottle filled with room-temperature water to lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.Reduce the oven temperature to 325°F. Wait another 5 minutes, then cut the biscotti into 1/4- to 3/4-inch slices. How thick you slice them depends on a number of factors. This recipe, without nuts or any add-ins, is easy to slice thin. Once you start adding chips, almonds, raisins, and other chunky ingredients, a 3/4-inch slice is more realistic. When you’re slicing, be sure to cut straight up and down, if you cut at an angle, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
  5. Set the biscotti upright on the prepared baking sheet. Bake for 25 minutes. Remove from the oven and transfer them to a rack to cool.

Chocolate-Nut Biscotti

Chocolate-Nut Biscotti

Servings: 25 biscotti

Ingredients:

  • 3 tablespoons unsalted butter
  • 1/2 cup plus 2 tablespoons sugar
  • Grated zest of 1 orange
  • 2 large eggs
  • 2 cups all-purpose flour, plus extra for rolling
  • 1/3 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon aniseed
  • 1 cup shelled pistachios, toasted
  • 1/2 cup hazelnuts, toasted

Procedure:

  1. Place a rack in the center of oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  2. Combine the butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat in the eggs, one at a time, until well combined.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and aniseed until well combined. Use the whisk to break up any lumps.
  4. Add the dry ingredients to the butter mixture, and beat on low speed until the ingredients are about halfway combined. Add the pistachios and hazelnuts, and beat until everything is just combined.
  5. Lightly dust your work surface with flour, and remove the dough to it. Roll the dough into a log 12 inches long and 2 to 3 inches wide. Using a rolling pin, slightly press the log down to flatten its top. This will help the dough spread, to make long biscotti. Bake for about 45 minutes, or until the biscotti feels firm when you press on its top. Remove from the oven, and let the log cool to room temperature on the baking sheet. Do not turn off the oven.
  6. Using a serrated knife, cut the log diagonally into 1/2-inch-wide slices. Place the slices back on the baking sheet, cut side down, and bake for 15 minutes. Remove from the oven. The biscotti will crisp up as they cool. Once completely cool, store them in an airtight container in a dry, cool environment for up to two weeks. You can also store them in the freezer for up to one month. In that case, let them thaw out in the refrigerator overnight before serving.

Cornmeal Biscotti with Cranberries and White Chocolate Chunks

Cornmeal Biscotti with Cranberries and White Chocolate Chunks

Servings: 36 Biscotti
Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup dried cranberries
  • 5 ounces white chocolate, chopped

Procedure:

  1. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
  2. Combine the sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about two minutes.
  3. Beat in the eggs one at a time and then beat in the vanilla extract.
  4. Add the flour mixture and beat just until blended. Stir in the cranberries and the chopped white chocolate.
  5. Gather the dough together and divide it in half.
  6. Wrap each half in plastic wrap and freeze for 25 minutes.
  7. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
  8. Lightly flour your hands and form each piece of dough into a log about 14 inches long and 2 1/2 inches wide.
  9. Transfer the logs to the baking sheet. Bake for 25 minutes, until the logs are puffed and dry.
  10. Remove them from the oven and let them cool on the baking sheet for 20 minutes.
  11. Reduce the oven to 225°F. Place the logs on a cutting board and, using a serrated knife, slice them diagonally into 1/2-inch thick slices.
  12. Return the slices to the baking sheet, standing them upright. Bake for 20 minutes, until they are dry and crisp at the edges.
  13. Cool completely on a wire rack.

Almond Biscotti

Servings: about 3 dozen

Ingredients:

  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoon (1/2 stick) unsalted butter, softened
  • 1 cup (7 ounces) sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup (3 3/4 ounces) almonds, toasted and chopped coarse
  • 2 tablespoons grated fresh orange zest (optional)

Procedure:

  1. Adjust an oven rack to the middle position and heat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.
  4. Mix in the almonds and zest (if using) until just incorporated.
  5. Press the dough into two 13- by 2-inch loaves on the prepared baking sheet, spaced about 3 inches apart.
  6. Bake the loaves until golden and just beginning to crack at the top, about 35 minutes, rotating the baking sheet halfway through the baking.
  7. Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.
  8. Transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices about 1/2-inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through the baking. Transfer the biscotti spices to a wire rack and let cool completely before serving, about 1 hour.

Champorado Recipe

Champorado with tuyo!

Ingredients:

  • 1 cup glutinous rice (malagkit)
  • 3 cups water
  • Hot water
  • 1/2 cup cocoa powder (or 4 pieces of tablea)
  •  Sugar
  • Condensed milk (optional)

Procedure:

  1. Pour 3 cups of water in a casserole and bring it to a boil.
  2. When water is ready, add the malagkit and re-boil in medium fire.
  3. After 10-12 minutes or when the glutinous rice starts to get soft and sticky, frequently stir, the purpose is to avoid the cooked rice from sticking in to the casserole.
  4. Dilute the cocoa powder in a cup of hot water, then pour in the pot. Mix consistently. Add sugar and stir.
  5. Serve hot in bowls, topped the porridge with swirls of milk.

Tips: You may use the ingredients that are already available in your homes. If you don’t have glutinous rice, you may use plain white rice or brown rice. Leftover rice can also be used in this recipe. For healthier version, use oatmeal.
Sweetened’ cocoa powder is also a great substitute for the ‘unsweetened’. If you choose to use this, do not pour too much sugar.
Traditionally, this sweetened rice porridge is cooked using tablea (cocoa chocolate). When picking this ingredient, grate the tablea then dissolve in hot water.
You may increase or reduce the water according to your preferred porridge consistency. If you want your champorado to be a little sticky, then decrease water measurement. Add more water, if you want it otherwise.Evaporated or powdered milk can be use in replaced of condensed milk.