Grilled Salmon with Black Bean Salsa

March 27, 2015 Leave a Comment

 

Grilled Salmon with Black Bean Salsa

Grilled Salmon with Black Bean Salsa

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Our taste testers raved over this fantastic combination!  The salmon is tender and flaky with nice grill marks, and grapes add a fresh, juicy crunch to the colorful salsa.  This one is sure to be a winner with family and friends!

             Diane Halferty                                                                  Corpus Christi

 

Grilled Salmon with Black Bean Salsa Recipe

 

Grilled Salmon with Black Bean Salsa

¼ cup white wine or reduced-sodium chicken broth

¼ cup reduced-sodium soy sauce

1 ½ tsp. brown sugar

1 garlic clove, mined

SALSA:       1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn, thawed

1 medium sweet red pepper, diced

½ cup seedless red grapes, chopped

¼ cup fat-free Italian salad dressing

1 Tbsp. canned chopped green chilies

1 tsp. brown sugar

 

In a small bowl, combine the wine, soy sauce and brown sugar.  Set aside 2 tablespoons mixture for basting.  Stir garlic into remaining mixture.  Place in a large resealable plastic bag; add the salmon.  Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.

Meanwhile, in a small bowl, combine the salsa ingredients.  Cover and chill until serving.

Drain and discard marinade.  Using long-handled tongs, moisten paper towel with cooking oil and lightly coat the grill rack.  Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture.  Serve with salsa.         6 servings

 

(Recipe for Grilled Salmon with Black Bean Salsa was on www.tasteofhome.com, 2015)

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Easy Slow Cooker Lemony Garlic Chicken Breast

March 6, 2015 Leave a Comment

 

Easy Slow Cooker Lemony Garlic Chicken Breast

Easy Slow Cooker Lemony Garlic Chicken Breast

This recipe, Easy Slow Cooker Lemony Garlic Chicken Breast is from Diabetic Connect

 

Easy Slow Cooker Lemony Garlic Chicken Breast Recipe

 

Easy Slow Cooker Lemony Garlic Chicken Breast

1 tsp. oregano

¼ tsp. black pepper

2 lbs. boneless, skinless chicken breasts (six halves)

1 Tbsp. olive oil

¼ cup water

3 Tbsp. lemon juice

2 tsp. minced garlic

1 tsp. chicken bouillon granules

1 tsp. parsley

 

Mix oregano and pepper and sprinkle evenly over chicken pieces.

In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.

Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.

Pour skillet contents into slow cooker, cover and cook on low for 6 hours (3 hours on high).

Chicken is very tasty served on a bed of brown rice with steamed carrots!  Enjoy.

 

(Recipe for East Slow Cooker Lemony Garlic Chicken Breast came from Diabetic Connect, 2015)

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Honey Cashew Chicken

March 3, 2015 Leave a Comment
Honey Cashew Chicken

Honey Cashew Chicken

 

This recipe, Honey Cashew Chicken, was in the coupon section of Sunday Newspaper.  I LOVE Chinese food and this recipe appeared with KIKKOMAN Less Sodium Soy Sauce.

 

Honey Cashew Chicken Recipe

 

Honey Cashew Chicken

1 can (20 oz.) pineapple chunks

2 cups Minute Brown Rice, uncooked

2 (6 oz. each) skinless, boneless chicken halves, cut into 1 inch cubes

2 Tbsp. cornstarch

½ tsp. salt

¼ tsp. black pepper

¼ cup honey

2 Tbsp. KIKKOMAN Less Sodium Soy Sauce

1 Tbsp. KIKKOMAN Rice Vinegar

1 to 2 tsp. KIKKOMAN Sriracha Hot Chili Sauce

2 Tbsp. vegetable oil

2 large garlic cloves, minced (about 1 Tbsp.)

1 red bell pepper, sliced

1 cup frozen shelled edamame or peas, thawed

½ cup dry-roasted cashew pieces, unsalted and chopped

 

Drain pineapple chunks; reserve juice.  Combine juice with water to equal1 ¾ cups.   Prepare rice according to package directions, using juice mixture.  Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.

Whisk together honey, soy sauce, vinegar and sriracha in a bowl; set aside.

Heat oil in a large skillet over medium-high heat.  Add chicken mixture and cook for 4 minutes or until lightly browned.  Increase heat to high, add garlic, red pepper, pineapple chunks and peas.  Cook for 5 minutes or until vegetable are crisp-tender and chicken is done, stirring frequently; stir in cashews.

Add honey sauce mixture to chicken mixture; toss to coat until heated through.  Serve over rice.

4 servings

 

(Recipe for the Honey Cashew Chicken, was in coupon section of Sunday Newspaper, Friday, February 20, 2015)

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Rosemary Sweet Potato Fries

August 15, 2014 Leave a Comment
Rosemary Sweet Potato Fries

Rosemary Sweet Potato Fries

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A local restaurant got me hooked on sweet potato fries.  I started making them at home with different seasonings to match the taste.  I’m thrilled with the results!!

         Jackie Gregston                                                                                                Hallsville, Texas

 

Rosemary Sweet Potato Fries Recipe

Rosemary Sweet Potato Fries

3 Tbsp. olive oil

 Tbsp. minced fresh rosemary

1 garlic clove, minced

1 tsp. cornstarch

¾ tsp. salt

1/8 tsp. pepper

3 large sweet potatoes, peeled and cut into ¼ inch julienned strips (about 2 ¼ lb.)

 

In a large resealable plastic bag, combine the first six ingredients.  Add sweet potatoes; shake to coat.

Arrange in a single layer on two 15 x 10 inch baking pans coated with cooking spray.  Bake uncovered at 425 F. for 30-35 minutes or until tender and lightly browned, turning occasionally.         4 servings

 

(Recipe for Rosemary Sweet Potato Fries was on www.tasteofhome.com, 2014)

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Dr. Pepper BBQ Sauce

June 19, 2014 Leave a Comment
Dr. Pepper BBQ Sauce

Dr. Pepper BBQ Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family is stationed in Italy with my husband, Lieutenant William Robert Blackman.  William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells “home” for us is a good ol’ barbecue.  I have my own recipe for barbecue sauce that we like to pour all over sliced brisket.  Eating it reminds us of weekend barbecues with our families.

           Tina Blackman                                                                  Naples, Italy

 

Dr. Pepper BBQ Sauce Recipe

Dr. Pepper BBQ Sauce

1 can (12 oz.) Dr. Pepper

1 cup crushed tomatoes

¼ cup packed brown sugar

2 Tbsp. spicy brown mustard

1 Tbsp. orange juice

1 Tbsp. Worcestershire sauce

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

 

In a small saucepan, combine all ingredients; bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally.  Refrigerate leftovers.

 

(Recipe for Dr. Pepper BBQ Sauce was on www.tasteofhome.com, 2014)

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Chicken Neapolitan

October 23, 2013 Leave a Comment
Chicken Neapolitan

Chicken Neapolitan

 

I often prepare a week’s worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities.  Serve over noodles, this moist chicken with a flavorful sauce is a favorite.

       Joan Williams                                                                   Baltimore, Maryland

 

Chicken Neapolitan Recipe

Chicken Neapolitan

8 boneless skinless chicken breast halves (4 oz. each)

2 tsp. salt

1 tsp. pepper

3 Tbsp. olive oil

1 cup chopped onions

4 garlic cloves, minced

1 lb. fresh mushrooms, quartered

2 cans (10 ¾ oz. each) condensed tomato bisque soup, undiluted

3/4 cup red wine or beef broth

1 tsp. dried basil

1 tsp. dried oregano

Hot cooked noodles or rice

Sliced ripe olives and minced fresh parsley, optional

 

Sprinkle chicken with salt and pepper.  In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes.  Turn chicken; add the onion, garlic and mushrooms.     Cook 8 minutes longer or until a meat thermometer reaches  170 F.

Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2 ½ qt. baking dish.  Cool.

In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet.  Cover and simmer for 5-10 minutes or until heated through.  Serve over noodles.  Garnish with olives and parsley if desired.

Pour remaining soup mixture over chicken in baking dish.  Cover and freeze for up to 3 months.

TO USE FROZEN CHICKEN:  Thaw in the refrigerator overnight.  Cover and bake at 350 F. for 35-40 minutes or until heated through.  Garnish with olives and parsley if desired.          8 servings

(Recipe for Chicken Neapolitan came from tasteofhome.com)

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