Monday, August 27, 2012

Chicken Tostada Salad

This recipe was inspired by a Tostada Salad that one of my cousins prepared at a family event; it was very delicious. I’m sure that my version is completely different from hers, but here’s my twist:

Ingredients:
  • 1 (10 oz.) pkg. package corn tostadas
  • 1/2 pound chicken fajitas or chicken breast, cut into bite-size pieces
  • 1 teaspoon extra-virgin olive oil
  • 16 oz. pkg. Tri-color coleslaw (blend of green and red cabbage, and carrots)
  • 1 tablespoon small red onion, diced small
  • 1 rib celery diced small
  • 3 green onions chopped
  • 1/2 teaspoon ground oregano
  • 1 teaspoon chili powder
  • 1 teaspoon roasted ground cumin
  • 1/2 teaspoon celery seed
  • 1 1/2 cups lite mayonnaise
  • 4 oz. lite sour cream
  • Salt and ground pepper to taste
  • 1/4 cup toasted sliced almonds
  • 1/2 head romaine lettuce (6 ounces) shredded
  • 1 medium size avocado cut into small wedges
  • 1 bottle Salsa Picante hot sauce
  • Fresh Boston lettuce for garnish
Directions:
  1. In a large skillet, heat 1 teaspoon of oil over medium-high.
  2. Add the chicken and heat about 4 to 5 minutes if already pre-cooked; or cook until chicken reaches 180oF internal temperature.
  3. Stir frequently until done, (don't overcook).
  4. Cut chicken into bite-size pieces; set aside.
  5. In a large bowl, combine coleslaw mixture and the next 10 ingredients.
  6. Toss well to coat; add chicken.
  7. Garnish with Boston lettuce (optional).
  8. Divide coleslaw chicken mixture among tostadas.
  9. Add avocado, and toasted almonds.
  10. Sprinkle with hot sauce.        
Twist: Avocado and toasted sliced almonds.

Sunday, March 25, 2012

Salmon Sliders

When I was growing up, we consumed a lot of fried foods; fried chicken, fried fish, fried pork chops, fried okra, fried tomatoes, French fried potatoes, etc., etc.  Need I say more?  Now that we are more aware of our bodies and the role that good nutrition plays, more and more we are looking for healthier choices in preparing and selecting our foods.  Which brings me to the subject matter; my mother always fried her salmon patties.  As I recall the oil reached at least the half way mark of the patties; and as always they were delicious.  For years now, I still struggle with eliminating fried foods from my diet and in preparing meals for my family. 
This recipe may be used for March Madness and it’s also a healthier way to prepare salmon. I prepared this recipe with the intention of eliminating almost all of the cooking oil.
Ingredients:
  • 2 cans Pink Salmon 14.75 oz.
  • 8-10 Saltine crackers
  • 2 eggs
  • 1/2 medium onion, chopped
  • 1/4 red and green bell peppers, chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard (used Roland brand, grained with wine)
  • 1 tablespoon Smoky Paprika Chipotle Seasoning (used Victoria Taylor's, optional)
  • 1 lemon juiced
  • 1 garlic clove finely, chopped
  • 1 tablespoon Canola or vegetable oil

Directions:
  1. Drain liquid from salmon and put salmon in a medium size bowl.
  2. Crumble crackers and put in a small bowl.
  3. Add eggs to crackers and mix well.
  4. Sauté onions and peppers until onions are almost translucent; add garlic. Cook for another minute.
  5. Mix all ingredients together except the oil.
  6. Use an ice cream scoop to make the patties. Use two scoops per patty.
  7. Shape patties, being careful not to make them too large.
  8. Add oil to a large skillet over medium-high heat.
  9. Cook patties for a couple of minutes until browned on each side.
  10. Serve with guacamole.
Twist:  Fried with 1 tablespoon of cooking oil

Friday, March 2, 2012

Curried Chicken

Last month I had to take a family member to the doctor's office.  While sitting in the waiting room, I did as usual, reached for the magazines relating to food or recipes.  I came across a Better Homes and Garden magazine dated December 2011.  My attention was drawn to a recipe for Curried Chicken Stew.  Immediately, I thought about the fact that I had a can of coconut milk that I had purchased to prepare Indian Fried Rice, a recipe that one of my sisters had shared with me.  The chicken stew looked so scrumptious, that I decided to try it at home.  It was very different from the flavors that I generally taste in my chicken dishes but still very appealing.

Well, here's my twist:

Monday, February 13, 2012

Valentine's Day Pancakes


I received an email from a young lady who asked me to put something on my blog that was easy and red and white.  As a result, I will add at least three more recipes in recognition of Valentine’s Day.  I actually went out and purchased some Bisquick.  As some of you know, most of my cooking and all of my baking is from scratch.  I used a large heart shaped cookie cut out to make the pancakes.  I didn’t have any strawberry syrup, so I made a little simple syrup and added some strawberry preserves and allowed it to reduce down.  Finally, I garnished the pancakes with pecans.  Is that easy or not?


Saturday, February 4, 2012

Green Sauce


When you visit various restaurants for Mexican cuisine, more than likely, you will be served a green or red salsa with chips.  This is my version of the green sauce.  It yields about 5 cups in the event that you want to cut the recipe in half. 

Tuesday, January 10, 2012

Granola Bars


This recipe list a lot of ingredients; however you don’t have to use as many ingredients as did and it will still be wonderful.  I had 5 people test this recipe and they all thought that it was delicious.  One person said that it was excellent. 

If you give it a try let me know what you think; and share your twist.