Shrimp, Chorizo, and Corn Salad

You don’t need to be big fan of Chorizo to appreciate the flavors in this recipe. The lemon zest and fresh lemon juice punctuate and add brightness to this terrific summer dish. I picked tomatoes off the vine and had freshly picked corn on the cob. Yummy.

Shrimp Corn Chorizo

This is a Cooking Light recipe.

Hands-on Time: 16 Mins
Total Time: 16 Mins
Yield: Serves 4

Ingredients:
12 ounces large shrimp, peeled
2 cups fresh corn kernels
1/3 cup chopped green onions
1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1 3/4 ounces thinly sliced Spanish chorizo sausage (I used ground chorizo)
1/2 cup chopped fresh basil leaves, divided
12 red grape tomatoes, halved and divided
12 yellow teardrop tomatoes, halved and divided
1 1/2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice

Preparation:

  1. Combine first 7 ingredients in a large bowl.
  2. Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves.
  3. Toss shrimp mixture gently to combine.
  4. Heat a large skillet over high heat.
  5. Add olive oil to pan; swirl to coat.
  6. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently.
  7. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.

Nutritional Information:
Calories 256
Fat 12.2g
Satfat 2.9g
Monofat 6.6g
Polyfat 1.8g
Protein 18.2g
Carbohydrate 21.1g
Fiber 3g
Cholesterol 118mg
Iron 1.5mg
Sodium 583mg
Calcium 87mg

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Southwestern Grilled Sweet Potato Salad

This is a terrific recipe, one I’ve made repeatedly. Fresh and healthy and especially delicious when corn is in season. Also, quick to pull together.

Serves: 6

INGREDIENTS:

4 medium sweet potatoes, peeled and cut into 3/4 inch slices (I made it with 2 and didn’t peel them)
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped (I only used 1 avocado)
Juice of 2 limes
Salt and pepper, to taste

DIRECTIONS:
  1. In a large bowl, toss the sweet potato slices with olive oil and season with salt and pepper.
  2. Place the sweet potatoes on a grill over medium heat and cook until tender, about 8-10 minutes on each side.
  3. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred.
  4. Let the sweet potatoes and corn cool to room temperature.
  5. Cut the sweet potatoes into cubes and place in a large bowl.
  6. Cut the corn kernels from the cob and add to the bowl.
  7. Stir in black beans, red pepper, green onions, cilantro, and avocado.
  8. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste.
  9. Serve.

Note-the salad will keep in the refrigerator for 2 days.

Nutritional Information:

Calories: 239
Total Fat 10g
Saturated Fat 2 g
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 1 mg
Sodium 170 mg
Potassium 724 mg
Total Carbohydrate 33 g
Dietary Fiber 9 g
Sugars 7 g
Protein 7 g

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Taco night! This recipe is a keeper, which is why it’s here. This makes a terrific taco! I liked the ancho chili powder so much, I’m looking for ways to use it more. I added tomatoes, as you can see, which aren’t in the recipe. I used Mi Abuelita Bonita (the best corn tortillas around) Green Chile corn tortillas, which added even more flavor. I would imagine a vegetarian version of this would be terrific, using black beans and season them with the ancho chili powder and cumin. We had this with a nice rose – excellent dinner.

20180216_194444

Yield:
4 servings (serving size: 2 tacos)

Ingredients:
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt 8 (6-inch) corn tortillas

Preparation:
Heat a large skillet over high heat.
Sprinkle chicken evenly with chile powder, garlic salt, and cumin.
Coat pan with cooking spray.
Add chicken to pan; cook 4 minutes, stirring frequently.
Remove chicken from pan.

Combine rind, 1 tablespoon juice, sour cream, milk and avocado in a blender or food processor; process until smooth.

Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Nutritional Information:
Calories 319
Fat 11.6g
Satfat 2.3g
Monofat 5.5g
Polyfat 2.4g
Protein 30g
Carbohydrate 25.3g
Fiber 5.1g
Cholesterol 72mg
Iron 1.3mg
Sodium 385mg
Calcium 80mg

 

Eggplant, Zucchini, and Tomato Tian

The produce box this week had a lot of Black Globe eggplant and Dunja zucchini, among other things. Apart from zucchini fritters and bread, eggplant Parmesan, I wasn’t sure how to optimize these ingredients. Cooking Light to the rescue with this recipe. I’ve never heard of a Tian, which is actually a French earthen ware dish of Provence used for cooking and serving. My version isn’t officially a Tian since I used a glass casserole as the vessel. If you’re lucky enough to have all three of the main ingredients fresh off the vine, oh how the flavors explode. This was terrific – I loved the flavor and crunch of the bread crumbs. Substitute veggie broth for the chicken broth for a vegetarian dish. (Cucumbers and white onions were also in our box, thus the cucumber salad – also delicious.)

eggplantzucchinni

Ingredients:

1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
1 pound zucchini, cut diagonally into 1/4-inch-thick slices
Cooking spray
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
1 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 ounces French bread baguette
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth

Preparation:

  1. Preheat oven to 375°.
  2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray.
  3. Lightly coat vegetables with cooking spray.
  4. Bake at 375° for 15 minutes.
  5. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
  6. Top with half of zucchini and half of tomato.
  7. Drizzle 2 1/4 teaspoons oil evenly over vegetables.
  8. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  9. Place bread in a food processor; process until coarse crumbs measure 2 cups.
  10. Add cheese and next 4 ingredients (through garlic) to processor; process until combined.
  11. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato.
  12. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture.
  13. Pour broth over top.
  14. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Nutritional Information:
Calories 191
Fat 8.1 g
Satfat 3 g
Monofat 3.7 g
Polyfat 1 g
Protein 10 g
Carbohydrate 22.3 g
Fiber 4 g
Cholesterol 12 mg
Iron 1.6 mg
Sodium 459 mg
Calcium 178 mg

Cooking Light, June 2010

Melon and Prosciutto Salad with Parmigiano-Reggiano

This week, our produce box included a Charentais melon so I decided to make this salad. I actually combined two recipes, one that I read and this one. The one I read used burrata cheese so I cut back on the Parmigiano-Reggiano and used it as an accent and added burrata to the salad. I don’t think you can go wrong either way. This was divine. I paired it with a Pinot Grigo, which was the perfect accent along with some pugliese bread. Summer time cooking doesn’t get better than this – although, it’s not officially cooking, is it?

melon salad

Ingredients:

3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)

Preparation:

  1. Combine first 5 ingredients, tossing gently.
  2. Arrange melon mixture on a serving platter.
  3. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

Nutritional Information:
Calories 87
Caloriesfromfat 30 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 11.1 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 271 mg
Calcium 94 mg

July 2007 Cooking Light

Spinach Salad with Bacon, Walnuts, and Blue Cheese

I’m on a salad kick and this recipe from Cooking Light sounded easy and flavorful. I added red onions, sauteed in a touch of the bacon grease because I thought it would be good with the maple – and it was. I also picked up a good blue cheese and elevated the salad a bit. The other change I made was blueberries instead of cranberries. They’re in season right now and so sweet. This was full of flavor and delicious. Easy to make and very satisfying. We had this with a Pinot Noir.

bluecheese salad with bacon

Ingredients:

5 teaspoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon maple syrup
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup dried cranberries
2 tablespoons toasted walnuts
1 (5-ounce) package baby spinach
2 slices cooked crumbled center-cut bacon
2 tablespoons blue cheese

Preparation:

  1. Combine first 5 ingredients in a bowl, stirring with a whisk.
  2. Combine cranberries, walnuts, spinach, and bacon in a bowl.
  3. Add oil mixture; toss. Top with blue cheese.

Nutritional Information:
Calories 141
Fat 10 g
Satfat 2.1 g
Sodium 219 mg

Cooking Light, May 2015

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

This was nothing short of delicious! Terrific meal for a hot day when you don’t want heat in the kitchen. I couldn’t find lump crab meat so I got dungeness crab and cracked and cleaned it at home. July is the perfect time to make this salad with tomatoes and corn in season. I served this on arugula and sprinkled micro greens on top., paired with a 2013 French Bordeaux (Sauvignon & Semillon) and some bread for a five star dinner.

crab and corn salad

Ingredients:

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crab meat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato (I used heirloom)
2 cups cherry tomatoes, halved

Preparation:

  1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.
  2. Reserve 1 1/2 tablespoons juice mixture.
  3. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
  4. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.
  5. Drizzle about 1 teaspoon reserved juice mixture over each serving.
  6. Top each serving with 1 cup corn and crab mixture.

Nutritional Information:
Calories 242
Calories from fat 21 %
Fat 5.6 g
Sat fat 0.6 g
Mono fat 2.7 g
Poly fat 0.7 g
Protein 30 g
Carbohydrate 17.7 g
Fiber 3.6 g
Cholesterol 128 mg
Iron 1.8 mg
Sodium 613 mg
Calcium 1 mg

Cooking Light, June 2008