Recipe(tried): This Weeks Winners

Here they are...

*** This Weeks Winners ***

# 1 - Tequila Lime Chicken

A quick dinner tonight - Tequila Lime Chicken done on the GF
Grill, some rice pilaf and a thai-style slaw. Really good, low
fat and healthy.

* Exported from MasterCook *

Tequila Lime Chicken (GF Grill adaptation)

Recipe By : Unknow copycat site
Serving Size : 5 Preparation Time :0:00
Categories : Grilling & Bbq Low Fat
Marinades, Salsa & Sauces Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 boneless skinless chicken breast halves
2/3 cup Cuervo Gold Tequila
2/3 cup vegetable oil
1 tsp lemon or lime juice
2 tbsp McCormick "Hot Shot" Mixture -- or more*
Monterey Jack Cheese -- shredded
Mexi-Ranch Dip:
1/2 cup salsa
1/2 cup ranch dressing

Mix together the tequila, oil, citrus juice and the Hot Shot mixture in a large bowl. Add chicken (cut either in strips or cubes). Marinate for as long as 24 hours.

Preheat GF Grill. When hot, place chicken on grill and cook for 4 minutes. Remove from grill. If still a bit pink, cook for another 1 minute.

Heat the marinade in a pan until simmering. Take off heat and use as sauce.

Place 1-2 tbsp of shredded Monterey Jack Cheese on each breast. Let melt.

To make Mexi-Ranch dressing (or dip): Mix together the salsa and the ranch dressing in a small bowl.

To serve: Place chicken on top of rice or potatoes (or on top of shredded, fried tortilla strips like at Applebee's). Put a bit of the sauce on top. Place some mexi-ranch dressing on the side. Serve with taco chips if you don't put tortilla strips under the chicken.
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NOTES : * I did not have this mixture so I used 1 tbsp black pepper & 1 tbsp cayenne pepper. * Exported from MasterCook *

Confetti Rice Pilaf with Toasted Flaxseed

Recipe By : Cooking Light Jan-Feb 2000
Serving Size : 4 Preparation Time :0:00
Categories : Rice Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup flaxseed
2 tsp olive oil
1 cup onion -- chopped
1 cup basmati or long grain white rice -- uncooked
16 oz imitation chicken broth
1/4 cup parsley -- chopped
2 tsp lemon rind -- grated
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper

Place flaxseed in a small nonstick skillet; cook over low heat 5 minutes or until toasted, stirring constantly. Place flaxseed in a blender or coffee grinder, process just until chopped.

Heat oil in a saucepan over medium heat until hot. Add onion; cook over medium heat 3 minutes or until tender. Add rice. Cook 1 minute; stir constantly. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes or until rice is tender. Remove from heat. Fluff with fork. Stir in flaxseed and remaining ingredients. Serving size: 1 cup.

Note: Flaxseed keeps best when stored in the refrigerator.

Calories 263 (25% from fat); fat 7.2g (sat fat 0.7g, mono 4g, poly 2.1g), protein 7.5g, carbo 44.5g, fiber 33.9g, chol 0mg, iron 3.4mg, sodium 544mg, calc 56mg. - - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Napa Slaw

Recipe By : Blue Ginger Cookbook by Ming Tsai, p. 207
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup thai fish sauce (nam pla)
1/2 cup rice wine vinegar
1/2 tbsp red pepper flakes
8 lg basil leaves -- cut lengthwise 1/4"
1 1/2 tsp sugar
3 cups napa cabbage -- cut 1/8" ribbons
1 cup carrots -- shredded
1 cup bean sprouts
1/2 cup scallions (green part only) -- cut 1/8" thick

In a large bowl, combine the fish sauce, vinegar, pepper flakes, basil, and sugar and whisk to blend.

Add the cabbage, carrots, bean sprouts, and scallions and toss well. Season with the salt and pepper to taste and allow to rest to flavor, about 3 minutes. Serve.

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# 2 - Pasta

Tonight we had radiatore, which is a shape of pasta that is small
and has lots of nooks & crannies for sauce to get caught in. I
took this recipe from Graham Kerr's Best. He actually writes out
how to puree tomatoes but I skipped that and just opened up a
can of tomato puree. Much easier. So I cut out most of the recipe
just by doing that. I couldn't find a red pepper so I used a
yellow pepper. Aside from those 2 things, I made the recipe as
he writes it. It was very good but could've used a bit of zip -
some red pepper flakes or some salt & pepper. SO next time that
is what I'll do. It was good anyway. I served it with some warmed
ciabatta bread but you could use some semolina or italian bread,
or some breadsticks, whatever you have.

* Exported from MasterCook *

Radiatore (adapted)

Recipe By : Graham Kerr's Best, p. 189
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 28 oz can tomato puree -- * see note
1 tbsp light olive oil + dash toasted sesame oil
1 red bell pepper -- seeded & chopped
2 cloves garlic -- peeled & chopped
1 cup de-alcoholized white wine -- OR
1 cup dry white wine -- ** see note
1 sprig fresh basil (with at least 6 leaves)
8 oz radiatore pasta -- uncooked
1 tbsp fresh oregano -- chopped
1 tbsp fresh parsley -- chopped
4 tbsp dry Monterey Jack Cheese -- grated***
4 tsp pine nuts

In a large saucepan, heat the olive oil with the chopped bell pepper and garlic over medium-high heat. Add the tomato puree, a little water, de-alcoholized white wine, and the sprig of basil. Stir in the radiatore. Turn the heat to low and put the lid on the saucepan. Cook for 4 minutes if you have fresh pasta and 8 minutes for dried (my package said 6 minutes). This will cook the pasta verde verde, or just a little bit less than al dente. You'll see that most of the sauce is absorbed into the radiatore. Remove the basil sprig. Add the oregano and parsley, and stir.

To serve: Place in serving bowls and sprinkle with the grated cheese and pine nuts.

Nutritional information: Per serving - calories 365, % calories from fat - 22%, fat - 9g, sat fat - 2%, sodium - 144mg, chol - 5mg, carbo - 61g, dietary fiber - 6g.

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NOTES : * Graham Kerr calls for 10 plum tomatoes and some water and shows you how to puree tomatoes - either with boiling & peeling the tomatoes & then putting them in a food processor or through a food mill. I omitted this step by using a can of tomato puree.

** I had some leftover champagne so that is what I used.

*** I did not have dry Monterey Jack cheese so I used some Parmesan cheese.
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# 3 - Soup for a Cold Night

A perfect dinner for a freezing night - soup. I had to try this one -
Potato, Cheese & Green Chili Soup. I picked this recipe up for someone
on the Veg-Recipe list. I made a couple of changes - I did not change
the heat factor when it came to the chiles. I was, afterall, cooking
with my husband in mind and he is not a chile-head. I used a couple
of different kinds of cheese and I used more garlic, otherwise the
soup is the same. It was really delicious - DH loved it and had 2 bowls.
He also had 3 slices of the bread I served with it. A big success
in this house!

* Exported from MasterCook *

Potato, 3 Cheese & Green Chili Soup

Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Chiles
Potatoes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 med potatoes -- peeled & diced
5 cups water
1 tbsp canola oil
2 cloves garlic (or 3) -- minced
1 lg green bell pepper -- finely chopped
1 cup fresh ripe tomatoes -- chopped or canned
1 cup cooked fresh corn kernels -- or frozen thawed
1 oz canned chopped mild green chiles
1 tsp chili powder
4 oz cheddar cheese -- shredded
4 oz Monterey Jack & Colby cheese mixture -- shredded
salt and freshly ground black pepper -- to taste

Put the diced potatoes in a soup pot and cover with the water. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 15 minutes.

In the meantime, heat the oil in a small skillet. Saute the onion over medium heat until it is translucent. Add the garlic and green pepper and saute until the mixture is browned a bit.

Remove half the potatoes from the pot with a slotted spoon and place them in a deep bowl. Either mash them well or use a hand blender and blend them well. Stir them back into the soup pot, followed by the onion-bell pepper mixture. Add the tomatoes, corn, green chiles and chili powder. Add additional water if the soup is too dense. Stir together, return to a simmer, then simmer gently for 15 minutes.

Sprinkle in the shredded cheese, a little at a time, stirring it until it is well melted each time.* Season to taste with salt and pepper and allow the soup to simmer over very low heat, stirring frequently, for another 5 minutes.

Serve at tonce, or let stand for an hour or so. Heat through as needed and adjust the consistency with more water if the soup becomes too thick.

Serve with some nice sliced bread - something a little heavy to sop up the soup in the bowl.

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NOTES : * I mistakenly used pre-shredded cheese, from the supermarket. Use a good cheese, not shredded and shred it at home. Use either the mixture I used or just one kind of cheese. Original recipe called for cheddar cheese but I don't like the flavor straight so I mixed it. The pre-shredded stuff does not melt well and ends up at the bottom of the pot. Use a real cheese and let it melt according to the recipe directions.

Original recipe created by Nava Atlas and can be gotten from http://www.vegkitchen.com
It is called Potato, Cheese & Green Chili Soup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 4 - Beans & Rice

I decided, after reading the actual recipe, that I would try and adapt this
recipe for the crockpot. First, I don't have a pressure cooker (which is what
Graham Kerr cooks with) so I couldn't cook the recipe the way it is anyway. Second,
I didn't want to stand over the stove stirring all day and taking the chance that
I would burn the beans. So I put everything in the crockpot. If the beans had been
newly bought, it would've taken 7-8 hours on LOW for this to be cooked. But I used
what I had and it took a LONG time. Also, I upped the seasonings. I used the amount
he calls for and it just wasn't enough. The taste was bland so I used some of the
Northwoods seasoning from Penzey's. Boy, did that boost it. Very good.
Cooked the rice on the side. Used swiss chard instead of the collard greens. It
was very good.

* Exported from MasterCook *

Gold Medal Beans & Rice (crockpot version)

Recipe By : Graham Kerr's Best, p. 183
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Rice Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups ham stock -- * see note
1/2 cup dried pinto beans
1 cup Minute Rice Brown Rice
1 cup water
1/2 tsp salt
1 tbsp freshly squeezed lemon juice
1 16 oz bunch swiss chard -- stemmed/diced finely
1/8 tsp freshly ground black pepper
1/8 tsp freshly ground sea salt
1/4 tsp cumin seeds
1/8 tsp cayenne pepper
1 whole clove
1/8 tsp dried thyme
Risa's addition:
1 tsp Penzey's Northwoods Seasoning Blend
dash hot sauce

Pour the broth (or Goya mixture) into the crockpot. Add the beans (after you pick them over for stones & such), and seasonings (except Northwoods if you are using it & the salt because it will make the beans tough). Put it on LOW and cook it for 8-9 hours. Check an hour or so before. If the beans are young they will not cook as long. If they are old, they will cook even longer.

About 10 minutes before they are done, add the swiss chard. Let it cook until wilted. Sprinkle a little more of the seasonings on top before serving.

In last 15 minutes of cooking time, put 1 cup of water up for a boil. When it comes to a boil, put in the Minute Rice & the salt. Cover and cook for 5 minutes. Take off heat and let it finish absorbing.

To serve:

Place some of the rice on the bottom of serving bowl. Top with some of the beans & the greens. Serve with hot sauce.

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NOTES : * Graham Kerr uses ham hock meat & broth. I did not have this so I used Goya Jamon (or something like that) and 1 used 2 tsp of the seasoning & 3 cups water. It came out just salty enough and smokey enough for the beans. You can use more if you wish.

Graham Kerr uses a pressure cooker to cook the rice & beans together.
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# 5 - Fish

I took an idea from a recipe I saw but used different ingredients. This came out
really good. The fish was crusted with seeds and then seared in a hot pan. It
was crisp & yummy. Served with some risotto but you can use any rice or potato with
it. Maybe a green salad too. I also made a sauce with some white sauce mix and
a little of the Penzey's Bangkok Blend.

* Exported from MasterCook *

Seed-Crusted Mahi Mahi

Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb fillet Mahi-Mahi -- cleaned & dried
salt and pepper -- to taste
1/4 cup dry bread crumbs
1 tbsp black sesame seeds
1 tbsp white sesame seeds
coarse salt

In a shallow pan, mix the 2 kinds of sesame seeds and salt.

Make sure fish is clean & dry. Sprinkle salt and pepper on flesh-side. Dredge fish in crust mixture. Heat a cast-iron skillet over medium-high heat. When hot, add a little oil (olive or vegetable), and put the fish in the pan. If it does not sizzle, remove fish and wait another few minutes. The fish must sizzle!! Place fish in hot pan and weigh it down with another smaller heavy pan (or a weight of some type). Let it cook for 3 minutes. Turn over. Let it finish cooking (without weight). This makes sure that the flesh side is seared. Let it cook for another 4 minutes. Remove and make sure it flakes. If not, cook for another minute until the fish flakes with a fork.

I served this with some risotto.

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# 6 - Pizza

I decided to make pizzas for us at the last moment. I had two pizza crusts
in the freezer that I had made a few weeks before. I defrosted them and then
made the pizzas. I am giving the recipe for my version (not for the one I made
for DH because it was just a basic italian pizza - but topped with mushrooms, peppers
and onions. Here is the one I made for myself - very spicy. Not for the timid.

* Exported from MasterCook *

Spicy Three Pepper Pizza

Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Chiles
Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pizza crust (baked) -- personal size
1 tsp chipotle en adobo -- pureed
1/4 cup pizza sauce (to 1/3 cup)
1/4 med onion -- sliced thin
1/4 green bell pepper -- sliced thin
2 tbsp canned green chile -- chopped
1 serrano pepper -- sliced*
1/4 cup Monterey jack cheese (to 1/3 cup)

Preheat oven to 350 F. Put crust on cookie sheet. Mix the chipotle & pizza sauce together in a small bowl and then spread it on the pizza crust.

Meanwhile, preheat nonstick pan over medium-high heat. When hot, saute bell pepper, onion, and serrano peppers until soft. Put vegetable mixture on pizza. Sprinkle chopped green chiles over top. Sprinkle cheese on top of that.

Bake at 350 F for 10 minutes or until cheese is melted and a bit golden. Serve.

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NOTES : * seeded but do not remove membrane.

You can use either homemade crusts that are already baked & frozen or Boboli-type crusts. Personal size preferred. If you want to make a large size pizza, triple the ingredients.
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# 7 - Roast Chicken a la Bobby Flay (oh my!)

This is one of the greatest chicken recipes I have ever made. So good!
So delicious - to die for! Make this! I served it with a potato-onion
gratin that was ok (nothing fabulous) so I am not posting the recipe.
I would serve it with either fancy-ish potatoes or some white rice.

* Exported from MasterCook *

Roasted Chicken with Roasted Garlic Sauce/White Truffle Oil

Recipe By : From My Kitchen to Your Table by Bobby Flay, p. 58-59
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roasted Garlic Sauce:
1/4 tsp butter
1/4 tsp pure olive oil
1/2 shallots -- roughly chopped
1/4 cup port wine
2 cups chicken broth -- * see note
1/2 head roasted garlic
salt
The Chicken:
1/2 cup pure olive oil
2 tbsp garlic -- finely chopped
2 tbsp fresh thyme leaves -- roughly chopped
2 tbsp fresh rosemary -- roughly chopped
2 tbsp fresh tarragon -- roughly chopped
1 chicken -- 2.5 lb
salt and pepper
To serve:
Roasted Garlic Sauce
1 1/2 tsp white truffle oil -- ** see note

To make chicken: Combine the olive oil, garlic, and herbs in a very large bowl. Stir well. Add the chickens and coat them with the marinade. Cover and refrigerate 2 hours or overnight.

Preheat the oven to 400 F. Truss the chickens (I didn't), and season to taste with salt and pepper. Brush generously with the marinade.

Place in the oven and roast 10 minutes. Reduce the heat to 350 F and continue roasting, basting regularly with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest.

Risa's notes: I did not truss the chicken, I used dried herbs in the marinade and the chicken came out tasting fabulous. So don't worry yourself. I used a large pan to marinate the chicken.

To make roasted garlic sauce: In a large saute pan, heat the butter and oil over high heat until almost smoking and saute the shallots until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Remove from the heat and strain into a saucepan.

Over medium-high heat, reduce until the sauce coats the back of a spoon, 5-7 minutes. Season to taste with salt and keep warm, or refrigerate up to 2 days and rewarm over low heat. Makes 3 cups.

To serve: If necessary, reheat the roasted garlic sauce over low heat. Cut the chickens in half, arrange on a large platter, and drizzle with the truffle oil. Spoon the garlic sauce around the chicken.

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NOTES : * DO NOT SUBSTITUTE CANNED BROTH FOR THE CHICKEN BROTH. USE ONLY HOMEMADE.

** I used black truffle oil since that is what I had. If you can get white truffle oil, use it.

From Bobby Flay's From My Kitchen To Your Table, by Bobby Flay and Joan Schwartz. Clarkson/Potter Publishers, NYC.