Recipe: Lemon Chicken with Avocado Salsa

Chicken:

1 tablespoon lime juice

1 1/2 tablespoon lemon juice

1 1/2 tablespoon olive oil

2 boneless skinless chicken breasts

1/4 teaspoon salt

Salsa:

2 small tomatoes, chopped

2 tablespoons finely chopped onion

2 teaspoons lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 avocado, peeled and finely chopped

Drizzle olive oil over salsa

To prepare chicken:

Cut chicken breasts into strips and cut strips in half.

Combine first 4 ingredients in a large bowl; toss and let stand 3 minutes.

Remove chicken from marinade; discard marinade.

Sprinkle chicken evenly with 1/4 teaspoon salt.

Heat pan on stove over medium-high heat.

Add chicken to pan; cook until slightly browned on each side or until done.

To prepare salsa:

Combine tomatoes and next 4 ingredients in a medium bowl.

Add avocado; stir gently to combine; add olive oil.

Serve salsa over chicken.

Makes about 2 servings.

My Own Recipe

November 2009

Recipe: Chocolate-Caramel Cookie Bars

For the Crust:

4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment

1/4 cup packed light brown sugar

1 1/2 cups all-purpose flour

1/4 teaspoon table salt

For the Chocolate Caramel:

10 1/2 ounces milk chocolate, chopped (2 cups)

1 1/2 cups granulated sugar

1/4 cup water

3 ounces (6 tablespoons) unsalted butter

1 cup heavy cream

1/2 teaspoon table salt

1 tablespoon sea salt; preferably fleur de sel

Preheat oven to 350 degrees.

Make the crust: Line a 9 inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang.

Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes.

Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the Chocolate Caramel: Place chocolate in a medium bowl.

Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes.

Remove from heat.

Add butter, cream and table salt.

Bring to a boil, stirring until smooth.

Pour over chocolate.

Let stand for 2 minutes.

Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust.

Refrigerate at least 4 hours, or overnight.

Run a knife around edges; lift parchment to remove whole bar from pan.

Sprinkle with sea salt.

Trim edges, and cut into 16 bars.

Bars can be refrigerated for up to 3 days.

MarthaStewart.com

Spinach and Berries with Balsimic Vinaigrette

Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 1/4 cup fat-free, low-sodium chicken broth
• 1 Tbsp frozen orange juice concentrate, thawed
• 1 1/2 tsps sugar
• 2 Tbsps extravigin ilive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 garlic clove, minced

To prepare vinaigrette, combine all ingredients, stirring with a shisk

Green Bean Salad with Walnut

Serve 8 Prep: 10 mins Cook: 10 mins
Ingredients:

• 2 lbs green bean, stem ends removed


• 1/3 cup diced red onion


• 1/3 cup chopped flat leaf parsley


• 1/3 cup diced roasted red pepper


• 1 tsp minced garlic


• 1 1/2 Tbsp red wine vinegar


• 1 1/2 Tbsp Dijon mustard


• 3 Tbsp extra virgin olive oil


• a handful walnut, toasted and chopped

Direction:

1. Cook green bean in a pot of boiling water until crisp tender, about 5 to 6 minutes.


2. Remove to a bowl filled with ice water to stop the cooking.


3. Drain and dry with paper towels then place in a serving bowl


4. Mix the sauce ( vinegar, mustard, olive oil)


5. Toss with remaining ingredients. Season, to taste, with salt and pepper.


6. Let sit at room temperature, at least 30 minutes.

Green Bean Salad @ Group Recipes

Glazed petite carrots

Serve 8 Prep: 10 mins Cook: 10minutes

Ingredients:

• 2 lbs petites carrots, tops removed but with a little green left attached


• 2 Tbsp butter


• 3 Tbsp brown sugar or honey


• 1/2 tsp white wine vinegar


• 1 Tbsp lemon Juice


• 2 clove garlic, smashed


• 1 Tbsp, fresh thyme


• a pinch of cayenne pepper


• a pinch of salt


• a pinch or chopped fresh parsley

Directions:

1. Bring a pot of well-salted water to a boil.


2. Set up a bowl of ice water


3. Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.


4. When cook, dry carrots with pepper towel.


5. To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.


6. When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.


7. Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.


8. Garnish with chopped parsley

Glazed Petites Carrots @ Group Recipes

Recipe: Cheesy Ranch Chex Mix

9 cups corn chex, wheat chex, rice chex cereal (or combination)

2 cups Cheezits

2 cups mini pretzels

3 tablespoons butter, melted

1 package (1 ounce) Ranch dressing and seasoning mix

1/2 cup grated parmesan cheese

Preheat oven to 350 degrees.

In a big bowl combine chex, Cheezits, and pretzels.

Add melted butter and mix well.

Sprinkle little bit of Ranch dressing seasoning mix and stir well until package contents are gone.

Add parmesan cheese and mix until evenly coated.

Take a baking sheet and cover with tin foil.

Place half of mix on baking sheet and spread evenly; bake in oven for 5 minutes, let cool.

Repeat with remaining chex mix.

Store in airtight container.

Recipe taken from Chex.com- Directions modified by Susan S.

Orzo salad with spinach

This is a quick and easy side dish. It goes perfectly with the baked fish. Or top with the cooked shrimp and cheese!

Serve: 4 Prep: 10 min Cook: 10 min

Ingredients:

• 2 cup Orzo pasta
• 4 cups spinach, thinly sliced
• 1/2 red onion, diced
• 1 small cucumber, seeded and diced
• 2 green onion, white part, diced
• 1 tsp. minced garlic
• 5 radishes, cut in half, thinly sliced
• 1/2 cup packed fresh parsley, chopped
• 1/3 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tsp chicken flavour bouillon mix
• Freshly ground pepper
• a pinch of salt

Directions:

1. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
2. Meanwhile, toss the spinach, radishes, cucumber, onion, parsley,... and 1/3 cup each lemon juice and olive oil in a large bowl.
3. Add the orzo and season with bouillon mix, salt and pepper.

http://www.grouprecipes.com/106259/orzo-salad-with-spinach.html