Archive for June, 2008

Luau Chicken Sandwiches

Posted on June 23, 2008. Filed under: Chicken, Main Dish, Sandwiches |

Luau Chicken Sandwiches

1 can (20 ounces) sliced pineapple
1 tablespoon brown sugar
1 teaspoon ground mustard
1 teaspoon garlic salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon dill weed
6 lettuce leaves, optional
6 kaiser rolls, split and toasted

Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving. Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Grill pineapple slices for 1 minute on each side. Spread mayonnaise mixture on rolls. Top with lettuce if desired, chicken and pineapple.
Yield: 6 servings.

Source: Taste of Home via Organizing Junkie

Note: My plan is just to make this chicken, not necessarily for sandwiches.

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Risotto with Edamame, Lemon Zest & Tarragon

Posted on June 19, 2008. Filed under: Meatless, Quick & Easy, Side Dish |

Risotto With Edamame, Lemon Zest, and Tarragon

writeDinnerTonight();

2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped
1 cup grated Parmesan
Kosher salt and pepper


Heat the oil in a large saucepan over medium heat.

Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.

Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.

Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon into individual bowls and top with the remaining Parmesan.

Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Yield: Makes 4 servings

writeNutrient();NUTRITION PER SERVING
CALORIES 656(26% from fat); FAT 19g (sat 6g); CHOLESTEROL 26mg; CARBOHYDRATE 87g; SODIUM 903mg; PROTEIN 33g; FIBER 8g; SUGAR 5g

Kate Merker
writePublicationAppearance();Real Simple, MAY 2008

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Zesty Corn Quesadillas and Spinach Salad

Posted on June 16, 2008. Filed under: Main Dish, Meatless, Quick & Easy, Salads, Sandwiches |

Zesty Corn Quesadillas


Prep Time: 10  Minutes
Cooking Time: 15  Minutes
Servings: 4

Nutritional Information

Per Serving

Calories:300
Total Fat:13 g
Saturated Fat:6 g
Cholesterol:25 mg
Sodium:530 mg
Carbohydrates:34 g
Fiber:3 g
Protein:12 g
% Daily Value
Vitamin A:4 %
Vitamin C:6 %
Calcium:25 %
Iron:10 %
Ingredients

Ingredients

  • 4  (7 to 8 –inch) tortillas
  • 1  cup low-fat Monterey Jack cheese, shredded
  • 1  cup DEL MONTE® Whole Kernel White Sweet Corn
  • 1/4  cup salsa
  • 1  Tbsp cilantro, chopped
  • 3  cups baby spinach leaves, washed
  • 2  cups DEL MONTE® Mandarin Orange Segments
  • 1/2  cup red onion, chopped
  • 2  Tbsp olive oil
  • 2  Tbsp white wine vinegar
Directions

Directions

  1. Heat a 10-inch ungreased skillet over medium heat. Place one tortilla into skillet and cook until starting to brown; turn
  2. Fill one side of tortilla with ¼ cup cheese, ¼ cup corn, 1 tablespoon salsa and some cilantro. Fold other half over cheese mixture. Continue cooking until golden brown and cheese is melted.
  3. Combine spinach, oranges and red onion in bowl. Combine oil, vinegar and reserved syrup. Toss dressing with salad.

Source

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….

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