Avocado Feta Salsa

I am pining for summer!  Who's with me?  I saw this avocado salsa dip on pinterest, and I thought with all those fresh herbs it must taste like summer.  I was right!  I sat close to the window with winter sunlight streaming in and imagined I was sitting at the patio table eating fresh herbs and tomatoes from my garden.  It wasn't quite the same (especially since I was wearing fleece pants at the time), but it was a nice day dream all the same.  Who says salsa can't be comfort food,right?

So I want to know.  What do you eat when you are pining for summer?  Or maybe I am the only one who recreates summer in a bowl to get my sunshine fix!

PS This only makes a few cups of salsa, so if you are making it for a crowd you better make more!

Avocado Feta Salsa
Submitted by Mindy ~ The Sisters Cafe

2 roma tomatoes
2 tablespoons red onion chopped (sweet onion is great too)
1 tablespoon fresh oregano, chopped (Can substitute 1 teaspoon dry oregano)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
2 small avocados, chopped (or one large avocado)
1 clove of garlic, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
Dash of lime juice
1/2 cup feta cheese, crumbled

Combine all ingredients, adding the feta last.  Toss and refrigerate at least 2 hours.

 

Adapted from: Tastebook

Fiesta Chicken Salad

My husband loves cabbage.  He'll even just eat it shredded with a little ranch dressing.  I used to cringe when he did this, because I thought I hated cabbage. I think I got that ridiculous idea in my head as a little kid and never really gave cabbage a chance after that. You probably know what I mean.  I think everyone has a food like that.  (My exception being cabbage in Colcannon, which I have always loved!).  Since marrying my husband, I have slowly warmed up to this once hated vegetable.  My brother-in-law turned me onto throwing some cabbage wedges in with a pot roast as it finishes cooking, Brittany introduced me to Roasted Green Cabbage Wedges, and as I continued to try cabbage... I found I love cabbage!  Now I am always on the look out for new ways to use it.  Our friend, Darla Evanson, gave me this fabulous salad recipe last summer, and even though there is a nice long list of ingredients,what stood out to me? Cabbage!  I made this Fiesta Chicken Salad immediately... then again and again.  Even though there is a long list of ingredients, it really doesn't take too long to quickly chop everything up and throw it together.  This salad is ultra healthy, bright, unusual, and absolutely delicious.  The cabbage flavor is on the subtle side, but it adds a unique flavor to the salad that really is the secret, I think.  I add a bit more chicken when I am serving it as a main course, and a little less when it will be a side dish.  Pumpkin seeds are great (and would be perfect in it for Thanksgiving dinner), but sunflower seeds are cheaper, still yummy, and definitely easier to find at the local grocery stores.  Shallots can be found at almost all grocery stores and really are better in this dressing.  I used a sweet onion once when I forgot to pick up shallots, and it was a little too "oniony" but still worked well as an emergency replacement in the dressing.  So if you haven't decided on your Thanksgiving salads yet this year...  you might want to consider this one!

PS If you are in need of catering this holiday season, check out Darla Evanson.  Everything  made from scratch and super affordable!

Fiesta Chicken Salad
Submitted by Mindy ~ The Sisters Cafe

3 cups red leaf or romaine lettuce
3 cups thinly sliced cabbage
1+ cup diced or shredded grilled chicken breast  (Rotisserie chicken works great)
2 plum tomatoes, cut up
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 avocado, chopped
1/3 cup crumbled tortilla chips
1/4 cup corn kernels (I've used more when I have fresh garden corn, and it was great)
1/4 cup shelled, roasted pumpkin seeds or sunflower seeds
1/4 cup sliced red onion
1/2 cup crumbled feta cheese
salt and pepper to taste
garnish with chopped cilantro if desired

Vinaigrette
1/2 cup chopped shallots
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
1/2 cup olive oil

Mix salad ingredients together and toss with dressing.  Use freshly ground pepper and kosher salt to taste.

   

Lime and Coconut Chicken

 I've been experimenting with some new chicken marinades this summer. Some have been awesome and others just okay.  One was downright terrible!  Oh, but this one, this Lime and Coconut Chicken is wonderful!  A home run in my book.  I know the ingredients seem to be kind of a funny combination, but don't let it throw you off.  The marinade really comes together fast, and the result is unique and totally amazing.  I forgot to photograph the sauce on the chicken, but it is a MUST.  In fact, I am considering adding coconut milk to the finished sauce just to make it stretch a little farther.  It's sooo good!  I served this chicken with a bacon garden salad, mashed cauliflower, and artisan bread.  What are some of your favorite marinades?

Lime and Coconut Chicken
Submitted by Mindy ~ The Sisters Cafe

2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1 small fresh hot chili, such as Thai, Serrano or Jalapeno, minced
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

For the marinade, mix all ingredients except chicken, cilantro, and limes.  Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator 2-8 hours.  Remove chicken from marinade and grill (works well in the skillet with just a little oil).  While the chicken is grilling, pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.  Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side or drizzled over the top.

Recipe Source: Chaos in the Kitchen

Cilantro Lime Chicken

It's grilling time!  Of course we grill all winter in parkas, but there is just something about lifting the chicken off the grill and then staying outside that is nothing short of blissful.  Oh, and this grilled chicken is perfect for grilling out.  Healthy, pretty, and exploding with summer flavors!  The lime is refreshing.  The honey adds just enough sweetness.  The jalapeno kicks up the flavor, but isn't really spicy  (my 18 month old gobbled it down).  And the cilantro provides a zesty finish to seal the deal.

Cilantro Lime Chicken
Submitted by Mindy ~ The Sisters Cafe

3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon vegetable oil
Juice of 1 lime (~3 Tablespoons)
2 medium cloves of garlic minced (~1 teaspoon)
1  jalapeno, seeded and finely chopped
cilantro, chopped
4 skinless, boneless chicken breasts (~2lbs)

Combine soy sauce, honey, vegetable oil, lime juice, garlic and jalapeno in a small bowl.  Whisk to combine.  Marinade chicken 4 hours or longer.  Grill.  Top with chopped cilantro and serve.

Peanut Ginger Chicken with Mango Salsa and Coconut Rice

Let me just say, this dish is FABULOUS!  Seriously, one of my new favorites.  I found it while surfing recipes online. :)  This was from Hilary's Health Blog.  The peanut-ginger chicken is yummy, the rice is sweet and creamy, but the mango salsa just makes it out-of-this-world. Yum!  Be sure to use a soft, ripe mango.  Who would think that mango, cucumber and cilantro would make the yummiest salsa?!
My husband was raving about how delicious dinner was.  We were actually babysitting our friends' four kids, so we had seven kids in the house including ours (all under the age of 7 :), and I was planning on feeding them after my husband and I ate our dinner.  Well, he liked it so much that he said, "Let's not feed this to all the kids.  Let's just keep it and give them something else..." so we made ham, cheese, & tomato sandwiches for them out of the French Bread I had just taken out of the oven. :)  So funny!

I know that this recipe might seem intimidating. But when you break it down, it is actually one of the simplest meals ever:
Step 1 - make the marinade the night before and put the raw chicken in it.
Step 2 - chop up the mango and cucumber and mix up the salsa that afternoon.
Step 3 - just before dinner, put the rice on to cook.
Step 4 - cook the chicken.

simple.

Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Submitted by Erin  ~  thesisterscafe.com

Peanut-Ginger Chicken Marinade
6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins)
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)

In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.

Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped

In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice
2 c. coconut milk
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve
At dinner time, grill the chicken. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges. (Similar to our Chicken Tikka Masala recipe, that I love.)  Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.

Southwest Chicken Tortellini Chowder

First of all~ a big Thank You to everyone who entered our giveaway!  It was so fun to read what your favorite simple suppers are!  And without further adieu  the winner is, according to random.org...

#58 Liz K.

Congratulations Liz:)  Please email me at melandboys@gmail.com and I will get the wonderful 'Simple Suppers: Easy Comfort Food Your Whole Family Will Love'  cookbook out to you asap!

Now on to a favorite simple supper at my house~ Southwest Chicken Tortellini Chowder.  This soup comes together quickly and has the best flavor!  My whole family loves it, even my husband, who is not a soup lover like me:)  If I have cilantro, then I sprinkle it on top before serving, but you don't need to.  I love zucchini squash and almost always have one in the fridge, but you could do any vegetable you like.  I try to keep cheese tortellini in the freezer for a quick dinner if needed--but everything else in this soup I almost always have on hand.  I really LOVE this recipe and hope you enjoy it too:)

Southwest Chicken Tortellini Chowder
submitted by Melanie~The Sisters Cafe

3( 14.5 oz)cans chicken broth
3/4 cup bottled salsa
1 medium zucchini, chunked
1 medium yellow squash, chunked (or just use 2 zucchini)
1 1/2 cup cooked diced chicken
1 pkg frozen or fresh tortellini
1 (12oz) can evaporated milk
salt and pepper to taste
fresh cilantro for garnish, if desired

Combine broth, salsa, and vegtables and cook until almost done.  Add chicken and tortellini.  Lightly boil 3-5 minutes until tortellini and veggies are done and then stir in the can of milk.  Turn heat down--DO NOT BOIL once you have added the milk!!  Salt and pepper to taste.  Garnish with cilantro if desired and serve!

Quinoa, Avocado and Grilled Corn Salad with Cilantro Vinaigrette

 I realize that it is not exactly corn on the cob season, but I made this salad when it was and then forgot to share it with you.  (oops)  I came across the picture and remembered how amazingly delicious it was! If you want to make it now,  I have noticed in the freezer section you can still buy corn on the cob.  Also, I used a grill pan to cook the corn indoors, which would be perfect for this time of year!  Another option is just leaving the corn out.  There were still lots of other ingredients to make a great salad without it.  I love that quinoa is so high in protein.  It makes it a great replacement for meat in a meal.  This salad makes the perfect lunch or dinner!  Yum!  I would suggest drizzling the vinaigrette on the amount you are eating and not storing it that way.  It is better to dress it right before eating, in my opinion.  The original recipe did not have quinoa in it, and I loved it.  So you could always try it both ways!  Hope you enjoy. :)

Quinoa Avocado and Grilled Corn Salad with Cilantro Vinaigrette
Submitted by Melanie~ The Sisters Cafe

2 cups of cooked Quinoa (rinsed and cooked according to package directions)
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
2 TB of chopped fresh cilantro leaves (optional)

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss.

Recipe Source: adapted from authenticsuburbangourmet.blogspot.com

Mango Quinoa Salad

*Sigh*  I love summer.  We had a barbecue last night with fresh watermelon, marinated chicken, roasted cabbage, and this fabulous Mango Quinoa Salad.  Everything just tasted like summer.  It is so much easier to eat healthy when tons of fruits and veggies are available and in season, don't you think?  I am such a fan of quinoa, too.  Did you know quinoa is a plant source for complete protein? That means that it has all the amino acids in the correct proportions to support human life.  I don't know of any other plant sources of complete protein, do you? Well, back to the salad... it is pretty darn good with flavorful mangos, crisp sweet red pepper, a little green onion, and my favorite herb, Cilantro!  This salad definitely stands on its own two legs, but I think it would be awesome over chicken or even with some multigrain chips!

Mango Quinoa Salad
Submitted by Mindy ~ The Sisters Cafe

2 cups prepared quinoa (This is 1/2 cup dry.  I like it better cooked in chicken broth)
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
salt
freshly cracked black pepper

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

 

Recipe Source: Our Best Bites

 

 

Sweet Chili Tortilla Soup

This soup is amazing, and even better, I would definitely place this soup in the "very good for you" category. I'm pretty sure this flavorful soup could probably be squeezed into almost any diet (except the crazy ones obviously:). So if you're currently in the category of "I'm watching what I eat" or even if you're just trying to be healthy, this soup is for you! In fact, Mom actually passed this recipe along to me. She received it from a friend whose husband is on a strict low-carb, diabetic diet. I would have been skeptical, if it hadn't been Mom passing it along, but it was great. Obviously if you're counting calories, you're going to want to go really light on the tortilla strips and garnishes and cut out the olive oil...don't worry this soup can stand on it's own two feet. Otherwise, I say throw 'em on there baby. I do recommend adding the ancho chili, it adds a delicious unique flavor. Ancho chilies are a mild, fruity chili that is just the dried form of poblanos, and are the sweetest of all dried chilies. You may be able to find them in your local grocery store. If not, you should be able to find them in your local Mexican market for super cheap. Eat up!

Sweet Chili Tortilla Soup

Submitted by Amy ~ The Sisters Cafe

1 dried ancho chili
1/2 cup boiling water
2 T. olive oil
3 boneless, skinless chicken thighs (or breasts, or equivalent amount of rotisserie chicken)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large onion, chopped (about 2 cups)
2 carrots, peeled and sliced into 1/2 inch coins (or equivalent baby carrots)
2 stalks celery, cut into 1/2-inch slices
3 garlic cloves, peeled and quartered
2 t. ground cumin
6 cups chicken broth (or stock)
3 cans (14.5 oz each) chopped tomatoes
1/2 cup loosely packed cilantro leaves (I probably use a little more)
10 corn tortillas, for frying
For garnish use any of the following:
Sliced avocado

Crumbled queso fresco, or shredded Cheddar or Monterey Jack cheese
Sour cream
Salsa
Lime wedges
Cilantro

1. Place chili in a small, heatproof bowl; pour boiling water over and let soak 30 minutes. Drain; remove stem and seeds. Slice into 1/2 inch strips and set aside.

2. In a large soup pan, heat olive oil over medium high heat. Add chicken; season with salt and pepper. Brown on both sides, about 10 minutes total. Add onion, carrots, and celery. Continue to cook about 8 minutes, stirring often. Add garlic and cumin and cook an additional 2 minutes. Add broth, reserved chili, tomatoes, and cilantro and bring to a boil. Reduce heat and simmer about 15 minutes. With your hands, tear 3 tortillas into 2-inch strips and add to the soup. Continue to simmer about 15 minutes.

3. With a slotted spoon, remove chicken to a cutting board; take soup off heat. With a immersion blender, puree soup until smooth (I just use my regular blender and it works fine or you can puree the soup in small batches in a food processor fitter with knife blade). Return to pan. With two forks, shred chicken; return to soup. Season soup to taste with salt and pepper.

4. Slice remaining tortillas with a pizza cutter into 1/4-inch strips. In a small saucepan, heat 1.5 inch canola oil until very hot. Fry tortilla strips until crisp, about 1 minute. With a slotted spoon, remove strips to a paper-towel-lined plate and season with salt. Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes.

*If watching calories, try baking the tortilla strips until crisp, instead of frying them. Cut them up, place them on a baking sheet, sprinkle them with salt and pop them in the oven. I personally haven't made them this way yet, so I'm not sure how long to cook them, but I'm sure it would be great! Let us know if you try it this way:)

DON'T FORGET TO ENTER THE GIVEAWAY HERE!!

Chicken Enchilada ‘Pizzas’

This recipe comes from my Betty Crocker's Quick & Easy Cookbook. It's a glorified quesadilla, and it is soooo good!  I made it for dinner last Saturday night and we all loved it. I got home from church the next day and whipped it up again for a quick and easy lunch.  I used the Costco tortillas that you cook yourself, which makes any tortilla recipe better. :)  Anyway, hope you enjoy!

Chicken Enchilada Pizzas

Submitted by Erin  ~ The Sisters Cafe

4 flour tortillas (8-10 inches in diameter)

1 T. vegetable oil

1 medium onion, thinly sliced

2 c. chopped cooked chicken breast

½ c. green salsa (salsa verde)

1 can (2 ¼ oz) sliced ripe olives, drained

1/3 c. sour cream

1 c. shredded Monterey Jack cheese (4 oz)

1 large tomato, chopped (optional)

Chopped fresh cilantro

Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.

While tortillas are baking, heat oil in 10-inch nonstick skillet over medium heat.  Cook onion in oil, stirring frequently, until tender; remove from heat.  Stir in chicken, salsa, and olives.

Spread sour cream on tortillas.  Top with chicken mixture, chopped tomatoes if desired, and cheese.  Bake 5 to 6 minutes, or until cheese is melted.  Sprinkle with chopped fresh cilantro.

4 serving total. For 1 serving: Calories 445 (Calories from Fat 205); Fat 23g (Saturated 10g); Cholesterol 95mg; Sodium 650mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 33g.  Diet Exchanges: 2 Starch, 4 Lean Meat, 1 ½ Fat.

Power Enchiladas

HEALTH ALERT: THESE ENCHILADAS ARE PRETTY DANG GOOD FOR YOU.

With all the irresistible Christmas sweets headed your way, I thought I might throw at least one healthy dish your way. My sis, Melis, got this recipe years ago from a personal trainer/friend. This isn't your typical enchilada dish. It's PACKED with nutrients and I think it still tastes wonderful! In fact, I'm sure you could sneak in a lot more veggies than the recipe even calls for and no one would know the difference. The original recipe called for red enchilada sauce. I make it with green enchilada sauce since I prefer it, and I love it!

Power Enchiladas

Submitted by Amy ~ The Sisters Cafe
Printable Recipe here

4 oz. fat free chicken broth
1 T. canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T. chopped cilantro
1 1/2 or a little more:) cups grated low fat, part-skim mozzarella cheese
1 (4 oz) can diced green chilies (or use fresh)
4 cloves garlic
1 (19 oz) can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives (3-5 per enchilada)
Light or fat free sour cream

Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

Shredded Chicken Taquitos

When my husband is working an evening shift, I usually forgo lengthy dinner preparations. So when it was dinner time last week and it was just me and kids, I decided to whip up the chicken filling from this taquitos recipe. We baked some of the aforementioned (and raved about) Costco tortillas and wrapped them up for a tasty and quick dinner. Sorry you don't get a picture of the real taquitos! Maybe you'll discover that you like the chicken filling lots of different ways, like me. :) I found this recipe a long time ago on The Picky Palate. It's delish!

Shredded Chicken Taquitos
submitted by Erin ~ www.thesisterscafe.com 
printable recipe

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red pepper

1 tablespoon finely chopped jalapeno pepper

2 cups cooked, then shredded chicken breast

3 tablespoons finely chopped cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas

1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. 2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

Farmers Market Salsa

I am still here in Utah staying at my parents home in Highland. It has been great with everyday a party and gathering with family and friends! Remember that recipe I promised to share for the salsa from my friend Starlie? Story here. I made it last week and it was YUMMY! Mmm-- proved to be the perfect snack to bring to an afternoon swim party with some dear friends. It was delightful to munch on with all the other Mommas as we chatted away, while all our squealing happy children splashed in the water. A delightful summery snack for a delightful summer day! Thanks Amy for the pool party and thank you Starlie for this wonderful recipe! I had the leftovers the next day on top of crustless quiche made this time with cremini mushrooms and zucchini from the garden. yum! I recommend enjoying this recipe both ways!

Farmer’s Market Salsa
Submitted by Melanie recipe from Starlie S

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango

Pico de Gallo Chicken Quesadillas

These chicken quesadillas are yummy for a low-key summer dinner. This recipe comes from my friend TerriLyn. She brought them to a cooking club we had a few years ago and they won first place. :) I would highly recommend making them with those amazing Costco tortillas I was telling you about in this post. :) They made the quesadillas oh-so-good.
Hope you all in the U.S.A. had a wonderful Independence Day over the weekend. We've been listening to songs like "Yankee Doodle" and "The Star Spangled Banner" at our house. :) And with all this heat we've been playing in the blowup pool and the slip-'n-slide in the back yard. Quick and delicious dinners like this have been coming in handy!

Pico de Gallo Chicken Quesadillas
submitted by Erin ~ The Sisters Cafe
printable recipe

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

1. To make the pico de gallo salsa:  In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Spinach Salad with Teriyaki Bowties

I recently saw this recipe on martawrites blog and it reminded me of a recipe I used to make but somehow lost the recipe. I had cut it out of the newspaper and the clipping ended up lost before I had a chance to type it up. I was happy to find it again and made it for dinner that night. My husband loves anything with teriyaki and I remembered that he had loved it! It is simple and easy and I usually have most of the ingredients on hand. Except this time I was out of sesame seeds, and I used a yelow bell pepper instead of the called for red. I think red would look better and stand out more, but the yellow one tasted great. We don't like the craisins with teriyaki combo, so I leave those out. Other than that, we think this salad is great! I think you will love it too! Thanks Marta for the reminder!


Spinach Salad With Teriyaki Bowties
submitted by Melanie www.thesisterscafe.com
printable recipe here

16 oz. Bowtie pasta, cooked and cooled
1 - 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 cup Craisins (I left this out)
1 Red Pepper, chopped (I used yellow)
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/2 cup fresh Parsley (optional)
1/4 cup Sesame Seeds, toasted (optional)
2 cups torn cooked Chicken (optional)

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it's just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

Barbeque Chicken Pizza

Hey, Amy here! For our "Favorite Friday" post this week I chose Brittany's wonderful Barbeque Chicken Pizza! We will be occasionally reposting some of the yummiest recipes on our blog for those of you who missed them! Brittany made this pizza for Matt and I years ago and it was EXCELLENT! I was so glad when she posted it nearly 2 years ago. But that was much too long ago and it is much too good to get lost in masses. And the taste - effort ratio on this one is phenomenal. Does that even makes sense:) I find myself making it a lot. I have to ditto Britt that using a really good BBQ sauce (Famous Dave's is my fav too) is key.

Here are Brittany's comments:
This pizza is a favorite around our house. My husband says it is better than California Pizza Kitchen! You'll have to decide for yourself! The secret is to use Famous Dave's BBQ sauce (or your absolute favorite). When I make it I don't measure anything, just lay it all on until it looks right so these measurements are approximate... use as much cheese, chicken, and onion as you want. A helpful note though: too much bbq sauce will make it soggy. Have fun and enjoy!

BBQ Chicken Pizza

Submitted by Brittany ~ The Sisters Cafe
Printable recipe

1 prepared pizza crust
1/2 c Famous Daves bbq sauce, divided
1/2 red onion, thinly sliced
1 large chicken breast, cooked and shredded
1 1/2-2 c mozzarella cheese
1/4 c fresh cilantro, chopped

Preheat oven to 400. If you have a pizza stone (they make the best pizzas), put it in the oven to preheat as well. Toss shredded chicken with 1/4 c bbq sauce. Remove hot pizza stone from oven and sprinkle with corn meal. Roll or toss dough and place on stone. Spread remaining 1/4 c bbq sauce over dough. Arrange onion slices over sauce. Spread chicken over onions then top with cheese. Bake 20-25 minutes or until crust is golden brown. (That time is for a pizza stone - if you are using a cookie sheet, it may be a shorter time) Sprinkle with fresh cilantro and slice into 8 wedges.

In case you don't have a good pizza dough recipe, here is the one I like:

1 cup very warm water
1 tsp sugar
1 scant Tb yeast
3 Tb oil
2 1/2 c flour
1 tsp salt

Dissolve sugar in warm water then sprinkle yeast on top and float for 1 minute. Stir in yeast and proof (let it sit) for 10 minutes- yeast should foam. Stir in oil, salt and flour and knead for 10 minutes. Place dough in oiled bowl and let rise for 1 1/2 hours.

Gourmet Chinese Chicken Salad

This recipe caught my eye because of the unique ingredients list. A Chinese chicken salad with asparagus and cabbage is interesting. It also included fresh oranges, avocados and crunchy fried wonton strips! Yum! I loved this salad! The dressing is a bit spicy and delicious. It was great in my opinion. My boys were not as excited about it as me. I think the next time I make this will be for a shower or luncheon with girlfriends instead of dinner with my 5 little boys! They are not the crowd that appreciates a great salad!

Gourmet Chicken Salad Recipe
Submitted by Melanie (Recipe adapted from Sunset/my recipes)

Ingredients
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
10-12 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
5 cups finely shredded cabbage
2 cups cubed cooked chicken

Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

Preparation
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste"

Avocado Salsa

My friend Jenny gave me this fantastic recipe after she brought it to a BBQ one time and I LOVED it! I am really "into" making healthy chip dips for lunch. So much better than a PB & J with the kiddos! Sometimes I eat this with tostitos scoops and sometimes I eat it on top my salad, or even as a side dish with our dinner! (It is great on grilled chicken or veggies) Yum! This one is a winner! Thank you Jenny!

Avocado Salsa
submitted by Melanie

Mix in large bowl:
1 package 16oz frozen-thawed-corn {I use 1 can shoepeg corn (it is smaller and i like it better)}
1 can black olives sliced
1 medium sweet bell pepper, diced small
1 small sweet onion, diced small
1-2 cucumbers diced small (I use english cucumbers)

Mix seperately:
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 T cider or white vinegar
1 t dried oregano
1/2 t salt
1/2 tsp pepper

Mix in small bowl and stir into large bowl of diced vegetables, then GENTLY add:

2-4 ripe chopped avocados (denpending on the size and your liking)

Enjoy!

Layered Chicken & Black Bean Enchilada Casserole

I don't make many meals that have 'casserole' in the name. That word just doesn't sound very appealing to me, but if you're like that too, do not be fooled - this is really yummy and pretty healthy too. :) This is one of my husband's favorites. Be sure to use the corn tortillas (don't substitute flour tortillas). I think my friend Jill got this from a magazine. She quoted their description, "Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice."

Layered Chicken and Black Bean Enchilada Casserole

submitted by Erin

 

2 cups diced chicken breast meat

½ tsp ground cumin

½ tsp ground coriander

2 Tb chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4.5 oz) can diced green chili peppers, drained

1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 oz) container low fat sour cream

 

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

 

Number of Servings: 8 - Preparation Time: 25 minutes

Chili-rubbed Steak Tacos with Tomatillo-Avocado Salsa

My sister Erin passed this recipe along to me. I believe it came from an episode of the Martha Stewart show. It has been changed a bit. I am not a huge red meat fan, but this was really good. My whole family loved it!

Chile-rubbed Steak Tacos with Tomatillo-Avocado Salsa
submitted by Melanie~ The Sisters Cafe

Ingredients:

2 cloves garlic

1 tablespoon plus 1/2 teaspoon coarse salt

2 tablespoons mild chili powder

2 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 ½ lbs skirt steak (I used bottom round)

Eight (6-inch) corn or flour tortillas

Tomatillo-Avocado Salsa

Fresh cilantro sprigs, for serving

Grated jack cheese, for serving
Sour cream, for serving

Shredded iceberg lettuce, for serving

Lime wedges, for servingIngredients for tomatillo-avocado salsa:

3 tomatillos, husked, rinsed, and halved

½ white onion, halved

2 cloves garlic

1 jalapeño chili, stemmed and halved

½ cup loosely packed cilantro leaves

Juice of ½ lime (about 1 tablespoon)

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1 avocado, halved, pitted, peeled, and cut into small cubesDirections:
1. On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chili powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
2. Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
3. Preheat oven to 350°. Wrap tortillas in parchment paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
4. Preheat grill pan or outdoor grill over high heat. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.

Directions for Salsa:
1. Heat a stovetop grill over medium-high heat. Grill tomatillos, onion, garlic, and jalapeño, turning occasionally, until lightly charred, about 10 minutes.
2. Place grilled vegetables in the bowl of a food processor, and add cilantro, juice, salt, and pepper; pulse until coarsely chopped. (A blender would do the job, too.) Transfer to a medium bowl, and fold in avocado. The leftover salsa tastes great with chips.