Tuesday, April 28, 2015

A Healthy Taco Salad

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I know, I know, taco salads are typically associated with bar food, horrible eating habits, and WAY too much beer!! 

But that doesn't mean we can get all the healthy benefits of this super salad ... you just have to control consumption. 

Try this at home ... it's delicious and a perfect quick spring time meal!


Ingredients


  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 dash cayenne pepper
  • 1 (19 ounce) can kidney beans, rinsed and drained
  • 1 cup salsa
  • 2 cups shredded lettuce
  • 2 small carrots, julienned
  • 2 red bell peppers, cut into thin strips

Directions

  • Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
  • Add the turkey, and stir until crumbly and no longer pink. 
  • Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
  • Divide the lettuce, carrots, and red bell peppers among 4 serving plates. 
  • Spoon the turkey mixture overtop to serve.





Monday, April 27, 2015

Chicken Caesar

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As we move into spring, Caesar Salads are a perfect base for a meal and quite easy to make. This specific one is topped with chicken. For a substitute you could try a blackened fish or shrimp.

You’ll Need
  • 3 to 4 ounces of chicken per person cooked
  • 1 head romaine lettuce, chopped
  • Generous handful of crouton
  • 2 cloves garlic, pressed
  • 2 teaspoons lemon juice
  • 1/ 2 teaspoon dijon mustard
  • 1 can (2 oz.) anchovy fillets, drain oil off
  • 1/4 cup grated Romano cheese
  • 2 tablespoon red wine vinegar
  • 1/ 3 cup olive oil
  • 1 teaspoon Worcestershire sauce 
  • Salt and pepper to taste

For the Croutons:
Chop up stale bread, brush with olive oil and sprinkle with garlic powder.
Toast in 350° oven till brown. No more than 10 minutes.

For the Salad:
Wash romaine and chop into bite-sized pieces.

For the Dressing:
In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. In a large bowl, toss lettuce and dressing and half the cheese together, along with croutons.

Serve on individual plates and top with chicken and remaining cheese.


Friday, April 24, 2015

Mediterranean Roast Chicken

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The herbs in this roasted chicken make all the difference! Herbs are a simple way to make a dish pop and to enhance the nutrition. 


You’ll Need
  • 1 four pound roasting chicken
  • 1 teaspoon dried rosemary, crush
  • ½ teaspoon ground sage
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 1/3 cup fresh lemon juice
  • ¼ cup olive oil
Directions

  • Wash chicken.
  • Drain well.
  • Place breast side up, on large piece of heavy duty aluminum foil in a baking dish or roasting pan.
  • Combine rosemary, sage, salt and pepper.
  • Season cavity of bird with half the mixture, saving the rest to season outside.
  • Mix lemon juice and olive oil. Spoon 2 Tablespoons inside cavity; pour remainder over bird.
  • Sprinkle with remaining herb mixture.
  • Bring foil edges together; fold over several times, closing tightly.
  • Place in preheated 450 degree oven for 1 hour.
  • Remove from oven; reduce heat to 375 degrees.
  • Open foil wrapping; baste chicken with pan juices.
  • Return to oven to brown to golden color and finish roasting, about 15 to 30 minutes.
  • Test poultry for doneness.
  • It should be well done.
  • The flesh should be no longer pink, with an internal temperature of 185 degrees.
  • A fork can be inserted with ease and juices will run clear at leg joint.
  • Remove to platter for serving.



Thursday, April 23, 2015

Croutons

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Croutons are a great way to jazz up any salad and to incorporate herbs into your diet.  It's also a great way to make use of stale bread. 


You’ll Need
  • 1 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 cups of stale bread cubes
  • Salt and pepper to taste
  • Examples of dried herbs and spices: garlic powder, onion powder, oregano, basil, paprika, crushed red pepper, rosemary etc.
Directions
  • Melt the butter in a skillet with the olive oil. 
  • Add the cubes of bread and sauté, turning frequently with a spatula, until bread cubes are golden brown. 
  • Season with salt and pepper to taste and stir well. Sprinkle with desired herbs/spices. 
  • Remove from heat spread out croutons and let cool. 
  • Store in an airtight container.




For more information: Click here to visit Will Clower's website.
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Wednesday, April 22, 2015

Tuscan Bean Soup

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This is a delightful soup that incorporates herbs into its base.


You’ll Need
  • 2 slices bacon, chopped
  • 2 Tablespoons olive oil
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 1 medium onion, chopped
  • 2 Tablespoons flour
  • 2 Tablespoons tomato paste
  • 3 cups beef broth
  • 2 cups water (more if needed)
  • 2 cups navy beans, cooked (save bean juice)
  • 2 teaspoons dried rosemary
  • 2 Tablespoons chopped parsley
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • ¼ pound elbow macaroni or Arborio rice
  • 1/3 cup freshly grated parmesan or Asiago cheese

Directions
  • In large pot, cook the bacon until crisp.
  • Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
  • Stir in flour and tomato paste.
  • Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
  • Simmer slowly until the vegetables are tender, adding water as needed.
  • Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
  • Add water, if needed.
  • Add the beans and heat through.
  • Taste for adequate seasoning.
  • If soup is not thick, puree one third of it and return the puree to the pot.
  • Serve soup with a bowl of grated cheese.

Tuesday, April 21, 2015

Rosemary Potato Salad

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Another way to make rosemary a delicious and nutritious part of your meal!



You’ll Need
  • 2 pounds (about 4 potatoes) small red potatoes (leave skin on), cubed
  • 2 celery stalks, chopped
  • 1 medium red onion, chopped
  • 3 garlic cloves, chopped
  • 6 tablespoons olive oil
  • ¼ teaspoon salt
  • ½ teaspoon celery salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh rosemary
  • 2 tablespoons balsamic vinegar
  • Fresh parsley to garnish

Directions
  • In a roasting pan place 3 tablespoons olive oil, onions, garlic and potatoes. Toss until potatoes are well coated with oil. Roast uncovered for 30 minutes or until potatoes are cooked (tender).
  • While potatoes are roasting, in a large size bowl (big enough to hold the potatoes), mix the balsamic vinegar, remaining olive oil, salt, celery salt, pepper, rosemary and chopped celery.
  • When potatoes are done roasting let cool approximately 10 minutes and then slowly add to balsamic vinegar mixture. Mix until all potatoes are well coated. Garnish with parsley.

Monday, April 20, 2015

Lemon Rosemary Chicken

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Let's use herbs as much as we can. Not only do they make a meal delicious they are also good for our health! This recipe was submitted by Kristy at Eckert Seamans. Thank you Kristy!

 
You'll Need
  • 4-6 Boneless, skinless chicken breasts
  • 2 Teaspoons chicken bouillon granules
  • 1/2 Cup boiling water
  • 2 Teaspoons minced garlic
  • 1/4 Cup lemon juice
  • 2 Tablespoons olive (or vegetable) oil
  • 3-4 Sticks fresh rosemary (remove leaves from stems into a cup, then cut up using kitchen shears)
  • Salt
  • Fresh ground pepper
Directions
  • Place chicken breasts in a large zip-lok bag.
  • Combine remaining ingredients and pour into bag with chicken.
  • Marinate at least 6 hours (it's best to marinate overnight - the longer you marinate, the more intense the flavors are).

Grill, and enjoy!




For more information: Click here to visit Will Clower's website.
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