Monthly Archives: March 2017

Rainbow Fruit Salad with Honey Lime Dressing

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fruit

We received some beautiful fruit from Edible Arrangements — but what do you do with all that fruit?! We adapted the following recipe for Rainbow Fruit Salad by adding strawberries, mango, banana, kiwi and blueberries to the surplus of melon, grapes, and pineapple. It turned out to be a fantastic idea! The honey-lime dressing lightly coats the fruit and provides the perfect accent to the salad. So healthy and perfect for breakfast, lunch, dessert or as a side salad.


RAINBOW FRUIT SALAD WITH HONEY LIME DRESSING (Serves: 4)

Ingredients

  • 1 lb. strawberries, quartered
  • 2 mangoes, peeled and cut into pieces
  • 4 kiwi, peeled and cut into pieces
  • 2 bananas, sliced
  • 12 oz. blueberries
  • 2 T. honey
  • 1 T. lime juice

Directions

  1. Prepare grill for direct cooking over medium-high heat. Thread corn, kielbasa and sweet peppers on 4 long metal skewers.
  2. In a small bowl, whisk together Italian dressing and mustard; brush some of the mixture on the kabobs before grilling.
  3. Grill, covered, directly over medium- to medium-high heat for 8 to 12 minutes, turning and brushing occasionally with remaining dressing mixture, until vegetables are tender and charred.

~ CleanHealthyRecipes ~

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Easy Chicken Breasts with Creamy Mushroom Sauce

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This was a meal that made use of the random things that I had floating around in the fridge. I loved the fact that it utilized two good sized chicken breasts to create four servings. You begin with one tablespoon of olive oil and two tablespoons of butter to saute the chicken. Once cooked I put them into a warm oven while I prepared the rest of the dish. Add another tablespoon of butter and throw in the mushrooms and shallots to cook for a few minutes. Use the white wine and chicken broth to deglaze the pan and allow to the mixture to cook until it is reduced by half. I didn’t have any heavy cream on hand so I used another tablespoon of butter and a tablespoon of milk to finish the sauce. This was a really delicious meal. The lemon zest really heightens the flavor profile and make this a recipe to repeat.


EASY CHICKEN BREASTS WITH CREAMY MUSHROOM SAUCE (Serves: 4)

Ingredients

  • 2 6 to 8-ounce boneless, skinless chicken breasts
  • kosher salt and freshly ground black pepper
  • 2 cups mixed mushrooms, sliced
  • 2 tablespoons minced shallots
  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • ½ cup white wine
  • ½ cup chicken broth
  • 2 tablespoons whipping cream
  • 2 teaspoons fresh thyme leaves
  • ½ lemon, zested
  • Chopped parsley for garnish

Directions

  1. Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
  2. Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.
  3. Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.
  4. Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.

~ FoodieCrush.com ~

Mustardy Grilled Corn and Sausage Kabobs

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kabob

We combine two superfoods here to create a super supper. This dish is the ultimate heart healthy meal. The avocado is loaded in healthy monounsaturated fat that helps lower cholesterol and the salmon is rich in omega-3 fatty acids that are great for the heart, joints and memory. I would change up the order in which I prepared the ingredients. I first put together the salsa so that it had time to chill properly. I followed that with the dry rub and allowed the salmon to rest for about 45 minutes before I put it on the grill. We found the rub to be a little heavy for the fish. I think that I would reduce the cumin and paprika by half next time. I recommend that you grill the salmon for about 7-8 minutes total (4 minutes skin side down then flip for another 3 minutes). A fantastic way to start out the grilling season.


MUSTARDY GRILLED CORN AND SAUSAGE KABOBS (Serves: 4)

Ingredients

  • 2 large ears sweet corn, cut into 2-inch pieces (about 8)
  • 1 large green sweet pepper, cut into 1 1/2-inch pieces
  • 1 14 – ounce package kielbasa, cut into 12 pieces
  • 1/3 cup bottled Italian salad dressing
  • 1 tablespoon yellow mustard

Directions

  1. Prepare grill for direct cooking over medium-high heat. Thread corn, kielbasa and sweet peppers on 4 long metal skewers.
  2. In a small bowl, whisk together Italian dressing and mustard; brush some of the mixture on the kabobs before grilling.
  3. Grill, covered, directly over medium- to medium-high heat for 8 to 12 minutes, turning and brushing occasionally with remaining dressing mixture, until vegetables are tender and charred.

~ MidwestLiving.com ~

Apple Rose Pie

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pieWhat a wonderful dessert this turned out to be! It took some time and preparation, but it was sooo worth it. The apples are sliced on a mandolin and tossed with sugar and spice and everything nice (sorry, really just lemon juice). As the apples sit, they release the juices that will be used to create the wonderful glaze that is spread atop the apple rose. The rose is created by overlapping the apple slices in a prepared pie crust starting along the outside edge. The sugar and apple juice mixture is reduced on the stove top and then brushed across the top edges of the apples. Once it has been placed in a 350 degree oven and baked for thirty or 40 minutes, an apricot glaze is then spread across the top of the pie before it is returned to the oven to finish. This pie is delicious, chock full of apples and a makes a stunning presentation when served.


Apple Rose Pie (Serves 4-6)

Ingredients

  • 1 pie crust, premade or homemade
  • 2 pounds Honey Crisp apples
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 1-½ teaspoons lemon juice
  • 2 tablespoons unsalted butter
  • 3 tablespoons apricot preserves
  • Egg wash

Directions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Peel and core the apples, and cut in half. Using a sharp knife or a mandolin, slice each apple into ⅛-inch thick slices.
  3. Place the sliced apples in a large bowl. Combine and toss with the brown sugar, granulated sugar, ground cinnamon, ground nutmeg, salt and lemon juice. Let the apples sit for 30 minutes to release their juices.
  4. Strain the juice from the apples into a small saucepan with the 2 tablespoons of butter. Over medium heat, simmer for about 15 minutes, until the liquid has reduced by half and thickened. Set aside and reserve for later.
  5. On a lightly-floured surface, roll out the pie dough. Line a pie dish with the rolled-out dough. Fold the edges under and crimp with your fingers. Brush the crimped pie crust with the egg wash.
  6. Starting at the outside edge, begin to place the apple slices into the pie dish in circles, snuggly overlapping the apple slices and working toward the center of the dish. Fill in any spaces or gaps with remaining apples slices so they are packed tightly in the pie dish.
  7. Pour half of the reserved liquid over the top of the apple slices. To the remaining reserved liquid, add the apricot preserves and stir until dissolved. Set aside in a warm place.
  8. Cover the pie with foil with vents for steam. Bake for 30 to 40 minutes, or until the apples are tender.
  9. Remove the pie from the oven and remove foil. Brush the apples with the remaining apricot glaze, then return the pie to the oven. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.

~ FoodNetwork.com ~

Garlicky Lemon Shrimp with Angel Hair

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15This is a fantastically simple recipe from Delish. As your angel hair pasta cooks on the back burner, saute some garlic and shallots on the front burner. Add the peeled and deveined shrimp to the pan and cook until just done (just about 4 minutes). Toss with some fresh lemon juice and a bit of zest and, then add to the cooked pasta. I would recommend that you add a tablespoon of butter to the pasta once it has been drained. It will help keep the pasta from sticking together and, it helps keep the lemon from being too overpowering. Serve with chopped basil and lemon slices.


GARLICKY LEMON SHRIMP WITH ANGEL HAIR (Serves: 4)

Ingredients

  • 12 oz. angel hair
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 lb. large raw shrimp, peeled and deveined
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. lemon juice
  • Zest of 1 lemon
  • Chopped fresh basil, for serving

Directions

  1. In a large pot of salted boiling water, cook angel hair until al dente, about 3 minutes. Drain.
  2. In a large skillet over medium heat, melt butter. Add garlic and shallot and cook until soft and fragrant, 3 minutes.
  3. Add shrimp and cook until pink, 2 minutes per side. Add lemon juice and zest and stir until combined, then add cooked angel hair to skillet and toss until fully combined.
  4. Garnish with parsley and serve.

~ Delish.com ~

Grilled Salmon with Avocado Salsa

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We combine two superfoods here to create a super supper. This dish is the ultimate heart healthy meal. The avocado is loaded in healthy monounsaturated fat that helps lower cholesterol and the salmon is rich in omega-3 fatty acids that are great for the heart, joints and memory. I would change up the order in which I prepared the ingredients. I first put together the salsa so that it had time to chill properly. I followed that with the dry rub and allowed the salmon to rest for about 45 minutes before I put it on the grill. We found the rub to be a little heavy for the fish. I think that I would reduce the cumin and paprika by half next time. I recommend that you grill the salmon for about 7-8 minutes total (4 minutes skin side down then flip for another 3 minutes). A fantastic way to start out the grilling season.


GRILLED SALMON WITH AVOCADO SALSA (Serves: 4)

Ingredients

  • 2 lbs salmon, cut into 4 pieces
  • 1 tbs olive oil (I used light extra virgin olive oil)
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1/2 tsp ancho chili powder
  • 1 tsp black pepper

Ingredients for Avocado Salsa:

  • 1 avocado, sliced
  • 1/2 small red onion, sliced
  • Juice from 2 limes
  • 1-2 T. finely chopped cilantro (depending on how big of a cilantro lover you are)
  • Salt to taste

Directions

  1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix.
  2. Refrigerate for at least 30 minutes.
  3. Pre-heat the grill.
  4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
  5. Grill the salmon to desired doneness. (I grilled for about 5 minutes).
  6. Top with avocado salsa and enjoy!

~ TheCookieRookie.com ~

Green Bean and Mushroom Medley

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13I was able pick up a pound of beautiful haricot vert (French green beans) recently. When combined with fresh carrots, sliced cremini mushrooms, and onions they were a perfect accompaniment to our steak dinner. Although the recipe indicates that the beans should be cut into 1″ pieces, I just couldn’t bring myself to butcher these beautiful veggies. Instead, I cut them in half in order to retain their delicate form. Perfectly cooked and perfectly seasoned . . . this is a great vegetable side dish.


GREEN BEAN AND MUSHROOM MEDLEY (Serves: 6)

Ingredients

  • 1/2 pound fresh green beans, cut into 1-inch lengths
  • 2 carrots, cut into thick strips
  • 1/4 cup butter
  • 1 onion, sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon white pepper

Directions

  1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
  2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

~ AllRecipes.com ~