Savor the Flavor

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From Cooking Light December 2010! Awesome sub!


Ingredients:

2 teaspoons paprika, divided
1 1/2 teaspoons ground coriander
1 teaspoon bottled minced garlic
3/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound ground turkey
Cooking spray
4 (3-ounce) wheat submarine rolls (such as Cobblestone Mill)
1 1/3 cups packaged coleslaw
1/4 cup reduced-fat Thousand Island dressing
4 (1-ounce) slices Swiss cheese

Preparation:
1. Preheat broiler.

2. Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.

3. While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.

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Who doesn't love a good soup on a cold winter night! This stew is excellent! NO, it does not have a fishy taste like a lot of stews with seafood in them have! This will make you enough to eat on for 3 nights or store the rest for another day!

Ingredients:

Croutons
1/2 (1-pound) loaf peasant bread, cubed
¼ cup olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground black pepper

Soup
3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
5 garlic cloves, finely chopped
1 (28-ounce) can chopped tomatoes
1 cup chopped roasted red peppers
Finely grated rind and juice of 1 orange
1 tablespoon sugar
Pinch of red chile flakes
1/2 (.75-liter) bottle red wine
2 cups reduced-sodium chicken broth
4 sprigs fresh thyme
1 teaspoon salt
Freshly ground black pepper
2 pounds sea scallops, cut into halves (I used small sea scallops and did not have to halve them)
1 pound shrimp, peeled
¼ cup chopped fresh basil

Preperation:
1. To prepare croutons, preheat oven to 375F. Spread bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt and pepper. Set aside.
2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Sauté 10 minutes. Add tomatoes and red peppers and crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil.
3. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew. Serves 10.

Recipe by Relish Chef Jon Ashton

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Another great dish from Cooking Light December 2010. Nice and spicy, but not toooo spicy. The coconut jasmine rice was an excellent side! I used some multi vegetables instead of just the peas. I used sliced carrots, broccoli and the peas.

Ingredients:

2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces ( I used chicken breast strip tenders cut into one inch pieces)
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch or flour
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed or a bag of multi vegetables - carrots, peas, broccoli etc
2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation:

1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

For the jasmine coconut rice:

Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.

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I really loved this recipe from Cooking Light's December 2010 issue. I would put this up against some of the better Mexican restaurants I have eaten at in my time. The chicken along with the spice combo really makes the chicken delicious! This is a great weeknight meal or for me was a weekend meal when I was short on time! I served this along with the recommended salad and dressing minus the radish.


Ingredients:

1/4 cup water
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
2 cups shredded rotisserie chicken breast
1/4 cup thinly sliced green onions
3/4 cup canned black beans, rinsed and drained
1/2 cup refrigerated fresh salsa
4 (8-inch) flour tortillas (I used whole wheat)
1/2 cup shredded Monterey Jack cheese
Cooking spray

Preparation:

1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.

SALAD:

Use romanine lettuce with a few slices of avacado along with this easy dressing:

2 tablespoons orange juice
2 tablespoons olive oil
1/8 teaspoon ground red pepper

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LOVE this dip! Easy to make and a crowd pleaser! You've got to try this one!

Ingredients:

1 (11 ounce) can Mexican corn, drained
1 (7 ounce) can of chopped green chiles, drained
1 cup grated Monterey Jack cheese
2/3 cup of grated Parmesan cheese
1/2 cup lite mayonnaise
Corn chips

Preparation:

1. Preheat the oven to 350 degrees. Spray a baking dish with non-stick spray.

2. In a separate bowl, mix together the corn, green chilies, Monterey and Parmesan cheese and mayonnaise. Spread into prepared dish and bake, uncovered at 350 degrees for 30 to 40 minutes, or until bubbly.

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Well my husband says it is official...to date this is his most favorite dish I have ever made. Loved the flavor, the spices and the way the chicken worked well in this pasta dish and I agree. It was fabulous and not difficult, you can actually make this as a mid-week dinner without spending more than 30 minutes preparing!

Ingredients:

8 ounces uncooked refrigerated fresh fettuccine
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
2 cups tomato-basil pasta sauce (I used Ragu Light)
1/4 cup pitted and coarsely chopped kalamata olives
2 teaspoons capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese
Chopped fresh basil or basil sprigs (optional)

Preparation:
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with basil, if desired.

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I cannot stress how delicious these are! Everything comes together just right in this recipe. Serve with a veggie side or a salad. (I did not picture the sauce in my picture but did make it and is delicious! Must serve it with this, it adds such an extra kick!)

Ingredients:

1/4 cup light mayo, divided
4 teaspoons fresh lemon juice, divided
2 1/2 teaspoons Dijon mustard, divided
1/4 cup finely chopped green onions
2 tablespoons minced red bell pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 14oz can, pink salmon
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 tablespoon canola oil
1 tablespoon chopped fresh parsley
1 teaspoon finely chopped capers
1/2 teaspoon minced garlic
1/8 teaspoon salt

Preparation:

1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

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These came from Cooking Light September 2010. These were great! Much better than regular pancakes in my opinion! I sprinkled a little cinnamon over the top of mine and was great! Next time I will serve with some fresh fruit, but it just happened when I made these I was out.

Ingredients:

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I loved this dish! This came from the September 2010 Cooking Light. I did change things on this just a tab. My grocer did not have the WIDE rice noodles so had to take what I could get. I also added a half cup of green pepper to mine as well. This was yummy!

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