Grilled Chicken & Corn Salad with Avocado & Parmesan

Well, bathing suit season is upon us, which means EAT MORE SALAD! Here is a recipe I ripped out of the August 2011 Real Simple. I finally made it last night and it was delicious.  For once, I actually followed the recipe to a tee (ok maybe I added some salad greens to the spinach) and it really doesn’t need to be changed. I’d definitely make this again and probably add some tomatoes and whatever other veggies I have lying around. Don’t be turned off by adding the fatty avocado – it’s a good fat and adds a nice richness to the salad.

Grilled Chicken and Corn Salad with Avocado and Parmesan

Serves 4

Hands-On Time: 30m

Total Time: 30m

Ingredients

1/4 cup fresh lemon juice

2 tablespoons chopped fresh rosemary

4 cloves garlic, finely chopped

4 tablespoons olive oil

kosher salt and black pepper

2 6-ounce boneless, skinless chicken breasts

3 ears corn, shucked

5 ounces baby spinach (about 5 cups)

1 avocado, cut into bite-size pieces

2 ounces Parmesan, shaved

Directions

1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.

2. Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and the chicken is cooked through, 8 to 10 minutes. Cut the kernels off the cobs and slice the chicken.

3. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

Mango Kuchen

So I had some mangoes at home that needed to be used for something. This recipe has been in the binder for YEARS. I’m not sure how old it is, but based on the background paper it was copied on to, I’ve had this recipe since the timeframe of 1994-98.  I’m guessing it’s from the Washington Post, but I’m not sure.

I’m slightly annoyed I’ve held onto a mediocre recipe for so long!  It really was just ok. The custard seemed very eggy and sweet and blocked the mango flavor from really shining. I should have stuck with my gut and made mango margaritas instead!  Lesson learned...

Mango or Peach Custard Tart (Kuchen)

6 to 8 servings

Ingredients:

1 cup unbleached all-purpose flour

1 tablespoon sugar

Pinch of salt

1 stick unsalted butter, softened

1 tablespoon cider vinegar

4 large eggs

1 cup light cream

1 cup sugar

1 heaping cup peeled, pitted and cubed mangoes or peaches, or other fresh fruit*

Position a rack in the center of the oven and preheat the oven to 400 degrees.

Combine the flour, sugar and salt in a mixing bowl. Work in the butter, then press the dough until the mixture resembles cookie dough (you can do this with a pastry blender or simply with your fingers). Work in the vinegar, then press the dough evenly over the bottom and up the sides of an 8-inch square casserole or 9-inch round pie plate. Bake in the center of the oven until the crust is beginning to color, about 10 minutes. Remove it from the oven and reduce the temperature to 375 degrees.

Add water to the bottom of a double boiler. Bring the water to a simmer over medium heat. Break the eggs into a mixing bowl and beat until they are smooth. Whisk in the cream until smooth and then stir in the sugar and a tiny pinch of salt. (I also added a dash of nutmeg) Transfer the custard mixture to the top half of the double boiler and place it over the simmering water. Cook, stirring constantly, until the custard is thick enough to coat the back of the spoon. Remove it from the heat.

Spread the fruit over the crust and pour the custard over the fruit. Bake in the center of the preheated oven until the custard is set and the crust lightly browned, 40 to 50 minutes.

Serve warm or at room temperature.

Not worth the calories

*NOTE: aside from mangoes and peaches, raspberries are my favorite to use for this recipe, but you can also use fresh blackberries, blueberries or sliced strawberries.

Sweet & Spicy Asian Pork Shoulder

Here’s another good weeknight slow-cooker recipe from Real Simple (February 2010). As written, the recipe is a bit salty, even with low-sodium soy sauce. It also needs more liquid, so I’d recommend adding either water or low-sodium chicken broth. (I learned the hard way last time I made this, but the meal was still salvageable)  No need to cut the pork into cubes, either. Just throw the entire pork shoulder (or tenderloin) in and shred when done. You can also add other vegetables such as carrots, snow peas or a red bell pepper.

Serves 4

Hands-On Time: 15m

Total Time: 8hr 00m

Ingredients

1/2 cup low-sodium soy sauce

1/2 cup brown sugar

1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)

1 tablespoon grated fresh ginger

1 teaspoon Chinese five-spice powder (optional)

kosher salt and black pepper

2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces

1 cup long-grain white rice

1 medium head bok choy, thinly sliced (about 8 cups)

2 scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.

2. Twenty-five minutes before serving, cook the rice according to the package directions.

3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Quinoa Stir-Fry with Vegetables and Chicken (keen-what??)

Here’s a recipe I’ve been wanting to make for a while. The boyfriend has decided he doesn’t like quinoa, so it’s been sitting in the binder. I pulled it from Self magazine, not sure what issue.  This was very good. Surprisingly good! I had to stop myself from eating more. I mostly followed the recipe but did make a few changes. I used 1 chicken breast and stir-fried it before adding in the vegetables. I also added a bit of chicken broth to the veggie mixture to cook it in, using less oil. Chicken broth was also used to cook the quinoa. I didn’t add any salt to either the quinoa or the stir-fry, choosing to add a bit more low-sodium soy sauce at the end.  I added the egg, following the directions, but don’t feel it really added anything to the dish. It can easily be omitted.

Quinoa Stir-Fry With Vegetables and Chicken

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

Serves 4

INGREDIENTS

3/4 cup quinoa, rinsed

1/2 teaspoon salt, divided

1 tablespoon vegetable oil

1 small carrot, thinly sliced

1 medium red bell pepper, cored, seeded and chopped

2 teaspoons grated ginger

1 clove garlic, sliced

1 small red chile, chopped (optional)

2 cups snow peas, trimmed

1/4 teaspoon black pepper  (I used white pepper)

1 egg, beaten

4 oz grilled chicken breast, chopped

2 scallions, chopped

1/2 cup cilantro

1 tablespoon soy sauce

PREPARATION

Place quinoa in a small saucepan with 3/4 cup water (I used chicken broth to add more flavor) and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

The skinny

254 calories per serving, 7.8 g fat (1.1 g saturated), 30 g carbs, 4 g fiber, 17 g protein

Caramel Matzoh Crunch, aka CRACK

Here is a great, and I mean fantastic, recipe for Passover. This comes from my friend Leslie Sacks. I like to call it Matzoh Crack because it’s addictive. Once you start eating it, it’s very hard to stop, no matter how full you are or how badly your tummy feels.

All of the notes in parentheses are from Leslie. This girl knows what she's doing - she makes about 6 batches per holiday. 

ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH

4-6 unsalted matzohs (i can usually only fit 2 whole ones, then break up one more round the pan)

1 cup (2 sticks) unsalted butter or unsalted Passover margarine

1 cup firmly packed brown sugar

3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate (I use 1 cup Nestle Tollhouse semisweet chips)

Preheat the oven to 375°F.

Line a large (or two smaller) cookie sheet completely with foil.

Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces as required to fit any spaces.

In a 3-quart, heavy-bottomed saucepan combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Mmmm butter and sugar

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325° , and replace the pan).

Hot from the oven

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh.

Passover Crack

While still warm, break into squares or odd shapes. Chill still in the pan in the freezer until set.

Variation:

You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets).

Leslie's notes:

i usually top a batch with sprinkles or chopped walnuts while the chocolate is still warm (before I put in the freezer).

When frozen, I store in ziploc bags. Doesn't last long!!!

Chicken with Tarragon and Leeks

Chicken with Tarragon and Leeks

Here is an easy recipe from the April 2009 issue of Real Simple.  It actually tastes a lot better than it looks in my photo. In fact, Eric asked me if I was sure I wanted to take a picture. I deboned the chicken after cooking and mixed it back in with the potatoes, peas and sauce. The leeks cook down so much, it’s like they’ve melted into the sauce, which isn’t a bad thing.

Serves 4

Hands-On Time: 15m

Total Time: 4hr 30m

Ingredients

1 1/2 pounds baby new potatoes (about 16)

8 small skinless chicken thighs (1 1/2 pounds)

3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces

1 cup dry white wine (or chicken stock)

Kosher salt

1 10-ounce package frozen peas

1/3 cup heavy cream

1 tablespoon chopped fresh tarragon (dried works fine, too)

Directions

1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.

2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.

3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.

4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.