Baja Chicken Salad with Taco Vinegrette

Baja Chicken Salad with Taco Vinegrette

This recipe is a twist to the basic taco salad, it is full of Mexican spices from the chicken and salad dressing.  Plus freshness of the vegetables. It has a little kick but not too much.  I have really grown to love avocados recently especially with tomatoes, onions with a tad of sour cream.  Yummm!

INGREDIENTS:

1 (1-oz.) pkg.  taco seasoning mix

 1 tablespoon brown sugar

1/2 cup oil

1/2 cup cider vinegar

4 boneless skinless chicken breast halves, cut into 1-inch pieces

1 to 2 tablespoons oil

1(10-oz.) pkg. mixed salad greens or baby spinach

1 cup tomatoes

1/2 cup sliced red onion

2 2/3 oz. (2/3 cup) shredded Cheddar-Monterey Jack cheese blend or Taco cheese blend

1/3 cup sour cream

1 avocado, pitted, peeled and sliced

3 tablespoons sliced ripe olives

DIRECTIONS:

• In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar; mix well. Place chicken in shallow medium bowl. Pour 1/2 cup seasoning mixture over chicken. Reserve remaining mixture for dressing.
• Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture; discard remaining seasoning mixture. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center.
• In large bowl, combine mixed greens, tomatoes and onion. Add reserved seasoning mixture; toss to coat. Arrange salad mixture on serving platter. Top with chicken, cheese, sour cream, avocado and olives.

Pork Tenderloin with A Pear and Red Onion Sauce

Pork Tenderloin with a Pear and Red Onion Sauce

Are you looking for something different to make with your pork tenderloin?  Well, you have to try this recipe I made with ingredients I found in my fridge. Packed with sweet and tartness, Yummy!

• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
• 1 1 1/4-pound pork tenderloin
• 1 sweet onion, each cut into 6 wedges       
• 1 lime            
  
  
  
  
• 1 peeled small Bosc or Anjou pears, quartered, cored
•  2 teaspoons butter, room temperature
•  1 teaspoons all purpose flour
• 1 1/2 cups low-salt chicken broth
• 1/2 cup of cranberries
•  1/2 cup of mushrooms
  
   Seared Pork Loin

  
  Preheat oven to 425°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork & remaining ingredients . Heat large nonstick skillet over medium-high heat. Add about 1 tbsp of olive oil to hot pan.  Sear the pork and onions; brown on all sides, turning, about 7 minutes. Squeeze lime over pork and sauce.
  

  Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 155°F, about 25 minutes.

   Add pears, cranberries, mushrooms flour and broth to skillet.  Turn heat down to a simmer.
  Let pork rest for about 10 minutes before slicing.  Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs. 
• I served mine with roasted Brussels sprouts, salad and bread.

Pear & Cranberry Sauce

Roast Chicken and Veggie's with Lemon, Rosemary and Honey

Nothing smells better than a chicken roasting in the oven to give you that cozy & homey feeling.  Knowing you are in for a delicious dinner to come. 

You just can't go wrong with this easy go to meal.  I like to put the veggie's on a rack under chicken so it soaks up the chicken drippings without sitting in the fat.  Plus you can save the carcass and leftover chicken to make soup later during the week.

 

PREPARATION

• Preheat oven to 375°. Line with a roasting rack then strategically layer your vegetables and herbs on top of the rack. Place chickens on top.
• Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
• Place 1 lemon half and 1 head of garlic not peeled inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place 4 lemon rounds on top of the chicken. Add 1/2 cup of water or broth to the bottom of pan to keep moist.
• Roast chicken, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425° and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165° and skin is deep golden and crispy, about 10 minutes longer.
• Spoon pan juices over chickens, sweet onions, and lemon slices and serve in roasting pan. 
  

Grilled Lemon & Rosemary Lamb chops with Easy Braised Spinach

I have not had lamb chops too many times in my life, so I felt I needed to give lamb a chance... Yes that was kind of corny but funny, right?

The recipe I tried and tweaked recommended marinating 4 or more hours but I just did not have the time being 5 pm already so they got 15 minutes.  Still packed full of flavor your first taste is hints of lemon and cream for the yogurt then the warmness of the cinnamon and nutmeg follows.  Yummy I love these chops, being winter it would have been better to grill outside but, I used my stove top grill pan instead.


8 Lamb chops

1/2 cup Greek Yogurt 1 large lemon, juiced and rind grated 4 cloves garlic, crushed 1 tablespoons minced fresh rosemary

1 teaspoon fresh oregano 1/4 tsp of fresh grated nutmeg 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cinnamon

Directions:

1.	In a bowl add yogurt, lemon juice, lemon zest, garlic, rosemary, oregano, salt, black pepper, and cinnamon and freshly grated nutmeg together in a small bowl. Transfer into a resealable plastic bag. Massage the marinate into the chops. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
2.	Preheat grill for medium heat and lightly oil the grate.
3.	Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).  I like mine more on the Medium side.  How ever you like your steak mimic that. Side dish Braised Spinach I love spinach and trying something new not full of cream can be challenging.  Tonight I am braising it, with flavors that compliment what is going on with the Lamb Chops.  Since the lamb has rosemary and garlic I added that also by smashing the garlic and a sprig of Rosemary to the butter before adding the spinach. In a pan with a little butter, a grating of nutmeg and a tiny squeeze of lemon juice sprig of rosemary, fresh grated nutmeg and smashed garlic.  Heat for a few minutes add salt and pepper then add your spinach and stir.  With a lid on to let it steam till the spinach is wilted and tender.  Turn off heat and let the spinach sit for a minute and then serve.

Sandra's Spinghetti Pie ( Spaghetti and Spinach Pie)

Tonight I was in the mood for some comfort food so this was my take on stuffed shells.  I didn't have any shells so I compromised and used thick spaghetti. It was so satisfying for the tomato and cheese craving I was in need to fill. 

The last few minutes that the spaghetti was cooking I added some spinach, drained and added a little olive oil salt and pepper to the bowl, stir.  I lined a greased pie plate with spaghetti then flattened out the bottom to make a crust like version with the spaghetti pushed the spaghetti up the sides of pie plate.  Make the ricotta mixture like you use for stuffed shells and fill the crust about 1/2 in thick with cheese mixture. layer with pasta sauce, top with cheese and garnish with fresh herbs.

Bake at 350 for approximately 30 minutes, let cool for a few minutes to set and slice like a pie in eight slices.  Makes two pies.  I froze one for a later meal.

Corn, Heirloom Tomato Salad with Lime Dressing

 

I stopped at Upingill Farm on the way home and went a little crazy with the multitude of fresh vegi choices available to me.  When I got home I remembered seeing a salad with fresh corn, radishes and cilantro recently in a magazine I had read lately.  Here is my take on what I remember of the recipe.  

You will love the the crisp freshness of the corn, it was so amazingly sweet and the slightly bitterness of the sweet white radishes .  I added some heirloom tomatoes and a pickling cucumber to the salad.   The cilantro gave a nice fresh herb flavor that hit my taste buds at the end.  I could have eaten the whole bowl. It was an avalanche of flavors in mouth.  Love, love, love it.

You must bring this to your next get together to wow your family and friends

 

Ingredients

• 4 cups fresh corn kernels (cut from about 4 ears)
• 3/4 cup thinly sliced radishes 
• 4 heirloom tomatoes
• 1 cucumber
• 6 tablespoons chopped fresh cilantro
• 1 large fresh lime
• 3 tablespoons olive oil
• 1 red onion sliced in half moons that have been soaked in ice water for 5 minutes to loose some of the bitterness, than drained.
• salt and pepper

Mix all ingredients together except oil and lime salt and pepper.  Add the oil over the salad than squeeze the lime over the top.  Salt and pepper to taste.  Chill for at least 1 hr up to overnight.

Seared Pork Chops in a Sweet Potato Puree

Calling all Fellow Foodies!!!

Yay or Nay? What do you think the outcome shall be?
As you know we are moving shortly, I am trying to clean out my cupboards so I have less to pack. I seared some pork chops, then in the drippings I deglazed the pan with white wine. I added some chicken broth, chopped prunes a can of sweet potatoes and herbs made a sweet potato puree sauce placed the chops back on top to saute in sauce..... To be continued hope it is good.
It was great the sweet potato puree was a perfect compliment to the pork that came out so juicy and tender.  The plums added an earthy sweetness along with the herbs.  I love when a throw together dish works.

Sear salt and peppered pork chops in a skillet with olive oil, on the side chop prunes, chives, rosemary and parsley in a bowl add a little olive oil, salt and pepper then mix.
Once the chops are seared remove from pan, deglaze pan with white wine, add chicken broth, herb mix and simmer for 2 min. add sweet potatoes stir to incorporate.  Top with chops and simmer till done.  I put the chops on top of a bed of rice and then spooned the sweet potato puree' over the top.  Garnish as desired.