Ingredients
- 1 chipotle in adobo sauce, minced, plus 2 1/2 T. Sauce from can
- 1 T. canola or vegetable oil; more as needed
- 2 t. finely grated lime zest
- 1/2 t. dried oregano
- Kosher salt
- 1 lb. boneless, skinless chicken breast cutlets
- 3 ears corn, husked
- 1/4 c. sour cream
- 2 t. fresh lime juice
- 8 tostada shells
- 1/2 c. coarsely chopped cilantro
- Lime wedges, for serving (optional)
Directions
- Prepare medium-high (400F to 475F) gas or charcoal grill fire
- In a medium bowl, combine the minced chipotle and 2 T. of adobo sauce with the oil, zest, oregano and 1/2 t. salt. Add the chicken and toss to coat.
- Brush the corn lightly with the oil and season generously with salt.
- Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes and the corn is charred in spots, about 12 minutes.
- Transfer to a cutting board, let rest for a few minutes and then cut the chicken into bite-size pieces and cut the corn off the cob.
- Mix the sour cream with the lime juice, the remaining 1/2 T. adobo sauce and 1/4 t. salt.
- Spread evenly onto the tostada shells.
- Top with the corn, chicken, and cilantro.
- Serve with the lime wedges on the side, if using
Bake your own tostada shells
- Arrange 8 6-inch corn tortillas on baking sheet in a sing layer.
- Brush lightly on both sides with canola oil and sprinkle with kosher salt.
- Bake in a 400F oven, flipping once until golden and crisp on both sides, 9 to 12 minutes.
Ingredients
- 2 cloves garlic, minced
- 1 Tbs. extra-virgin olive oil
- 1/2 tsp. crushed red pepper flakes
- 2 tsp. canola oil
- 1 lb. sugar snap peas, trimmed
- 1/4 cup chopped fresh mint
- Fresh lemon juice
- Kosher salt
Directions
- In a small bowl, combine garlic ,extra-virgin olive oil and crushed red pepper flakes.
- Heat canola oil in a large skillet over high heat.
- Add peas and cook without moving until blackened in spots (2-3 minutes).
- Take the skillet off the heat and add the garlic mixture, stirring till fragrant, 15-30 seconds.
- Transfer to a serving bowl, toss with mint and drizzle with lemon juice to taste.
- Season to taste with kosher salt.
Ingredients
- 4 boneless, skinless chicken breast halves
- 2 Tbs. vegetable oil
- Kosher salt and freshly -ground black pepper
- 1 Tbs. plus 1 tsp. sherry vinegar
- 1 Tbs. finely chopped shallot
- 1/2 tsp. Dijon mustard
- 1/2 tsp. granulated sugar
- 6 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped pitted Kalamata olives
- 2 Tbs. finely chopped fresh flat-leaf parsley
Directions
- Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire.
- Place each chicken breast between two sheets of parchment paper and pound with a kitchen mallet to a uniform thickness.
- Brush both sides of the chicken with the vegetable oil, and season generously with salt and pepper.
- Grill, turning once, until cooked through (165F), 6 to 10 minutes.
- Transfer to a cutting board with foil and let rest 5 minutes.
- Meanwhile in a small bowl, combine the vinegar, shallot, mustard and sugar. Whisk in the olive oil. Stir in the olives and parsley.
- Thickly slice the chicken and serve with the vinaigrette spooned over it.
Ingredients
- 1 Tbs. unsalted butter
- 1/4 tsp. freshly-grated nutmeg
- 1 Tbs. fresh lemon juice
- 3 Tbs. olive oil
- 1/2 medium sweet onion, thinly sliced lengthwise
- 1 Tbs. minced garlic
- 2 tsp. grated fresh ginger
- Kosher salt
- 1 lb. spinach, trimmed (about 16 loosely packed cups)
Directions
- In a 12-inch skillet, cook the butter and nutmeg over medium high heat until the butter is browned, about 2 minutes.
- Whisk in the lemon juice, transfer to a small bowl and set aside. Wipe out the skillet.
- Heat the oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown in spots, about 5 minutes.
- Add the garlic, ginger and a pinch of salt, and cook until fragrant, about 10 seconds.
- Add the spinach by the handful and cook, stirring often until wilted.
- Toss with the brown-butter mixture, season to taste with salt, and serve
Ingredients
- 2 Tbs. olive oil
- 3 medium leeks, white and light-green parts only, trimmed and sliced 1/4 inch thick
- 4 large cloves garlic, sliced lengthwise
- 2 tsp. dried mustard
- 6 cups lower-salt chicken broth
- 8 oz. spinach, trimmed and cut into 1-inch ribbons (about 8 lightly packed cups)
- 1 15.5-oz can cannellini beans, rinsed and drained
- 2 Tbs. fresh lemon juice
- Kosher salt and freshly-ground black pepper
- 1 oz. finely grated aged Gruyere (about 1/2 cup)
- Extra-virgin olive oil, for serving
Directions
- In a 6-quart pot, heat the olive oil over medium-high heat. Add the leeks and cook, stirring often, until tender and browned in spots, about 5 minutes.
- Add the garlic and mustard, and cook, stirring until fragrant, 15 seconds.
- Raise the heat to high, add the chicken broth and bring to a boil.
- Add the spinach and beans and cook until the spinach wilts.
- Stir in the lemon juice, and season to taste with salt and pepper.
- Serve topped with cheese and drizzle of extra-virgin olive oil.
Serves 4
Ingredients
- 1 1/2 cup dried Pineapple
- 1 cup Raisins
- 3 T. grape seed oil divided
- 3 scallions, trimmed and sliced
- 1 T ginger, peeled and minced
- 1 T garlic, minced
- 3 T sweet soy sauce
- 1 T soy sauce
- 1 T fresh lime juice
- 1/2 t salt
- 12 large shrimp, peeled & deveined
- 1 jalapeño pepper, thinly sliced into rings with seeds left in
- 8 small sweet peppers, stems removed and cut in half lengthwise
- 1/2 large red onion, diced into 1/2 in pieces
- 3 green onions, white and green parts roughly chopped
- Dash of fish sauce
- Cilantro (for garnish)
Directions
- Soak pineapple in 1 cup of warm water for 10 minutes
- On med-high heat warm 1 T oil in large saucepan. Add scallions, ginger and garlic. Cook until soft and golden.
- Add peppercorns, both soy sauces, lime juice, fish sauce, raisins and salt. Bring to a boil.
- Reduce heat to med. for 2 minutes. Transfer to blender. Puree until coarsely mixed.
- Heat remaining oil in a wok on med-high heat. Add red onion, sweet peppers and pineapple.
- Add shrimp, turning once until browned.
- Discard wok oil. Add black pepper sauce and 2 T. water to shrimp in wok.
- Cook on med-high heat, stirring until shrimp is well coated.
- Add jalapeno peppers and green onions prior to removing from heat.
- Plate the stir-fry. Garnish with cilantro. Serve.
Ingredients
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 oz) Cool Whip™ fat-free frozen whipped topping, thawed
Directions
1 Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
2 In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
3 Cover and refrigerate about 1 hour or until set. Store in refrigerator.
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INGREDIENTS |
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Coarse salt and ground pepper |
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3/4 pound large shell pasta |
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1 pound large peeled and deveined shrimp, tails on (if desired) |
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1 English cucumber, halved lengthwise and thinly sliced |
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1/2 cup roughly chopped dill |
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2 tablespoons light mayonnaise |
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2 tablespoons olive oil |
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2 tablespoons fresh lemon juice |
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1 teaspoon Dijon mustard |
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DIRECTIONS |
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1. In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again. |
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2. Transfer pasta mixture to a b toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon Juice, and Dijon; season with salt and pepper. |
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3. Add dressing to pasta mixture, and toss to combine. |
Ingredients
- 3 split (1 1/2 whole) chicken breasts, bone in, skin on
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups good mayonnaise
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Gray’s)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews, chopped
- 6 tortillas
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil.
Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the
chicken is just cooked. Set aside until cool enough to handle. Remove the
meat from the bones, discard the skin, and shred the chicken in pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and
1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel
blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery,
scallions, and raisins, and mix well. Refrigerate for a few hours to allow the
flavors to blend. Add the cashews to the chicken.
Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the
tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to
top, and cut in half diagonally.
INGREDIENTS
FOR THE CAKE
- 8 ounces (2 sticks) unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream (4 ounces)
- 1 1/2 cups sugar
- 4 large eggs
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- 1 teaspoon pure vanilla extract
FOR THE GLAZE
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
DIRECTIONS
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Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa,baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
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With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
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Transfer batter to prepared pan; smooth top with an offsetspatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
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Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.
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