Heat a cast iron skillet to medium with 1 TBSP of olive oil. Chop 2 TSBP of red onion and 2 of those baby yellow bell peppers. Add salt and pepper. Sauté until tender.
On a cast iron griddle or pan on another burner, toast a sandwich bun. I toasted it dry without butter or oil.
Meanwhile, cut one boneless chicken breast tenderloin into small pieces of about 1/2 inch square, salt and pepper. Add to the skillet and cook until done, (3 – 4 minutes), Add 1/2 cup chopped spinach or baby spinach, add a TBSP of mustard vinaigrette and put a lid on for two minutes to cook.
While the veggies and chicken are finishing, cut two slices of tomato and grate a bit of parmesan cheese, just enough to sprinkle over the sandwich.
To assemble, spread some mayo on the top side of the bun and place two thin slices of tomato. On the bottom side of the bun, spread your cooked veggies and chicken and sprinkle grated parmesan over it.
Add salt and pepper.
This was delicious, the blend of textures, the crispy coated bread, the gooey parm, the slight crunch of the peppers, with the tender spinach and the freshness of the tomatoes. The flavors are full of freshness and umami. I used only a small bit of parm, but it was just enough to be creamy. The mustard vinaigrette finished it off perfectly with a bit of tang and bite.
I bought a big stack of corn tortillas and was wondering what might be a good way to use them for breakfast. I decided to make migas – a popular dish across the Spanish-speaking world, though not always made with tortillas. In Spain they will uses bread and potatoes and lima beans while in Mexico, you are more likely to get migas with tortilla strips and a lot more heat. I have seen them made with the tortillas cooked with the eggs and with the tortillas cooked in advance and added to the eggs at the end. I decided to make it both ways, cooking them with the eggs yesterday and separately today. While they both tasted good, the second was by far the best – so that’s what I will show here.
So first I took 2 corn tortillas and sliced them into 1 inch strips and then cut those long strips in half. In a skillet, I melted 1 TBSP of butter and pan-fried the strips until browned and crisped. I removed them from the butter and set them aside.
I added 2 tbsp of chopped onion and one minced small clove of garlic and let them sauté in the butter. I chopped up 2 TBSP of bell peppers (red, yellow and green) and 1 thick slice of tomato (about 2 TBSP) and added them to the softening onions. I let them cook. Meanwhile I cracked two eggs in a bowl and stirred them for scrambled eggs. When scrambling eggs, I mix them just enough to mix the whites and yolks but do not beat them. I prefer creamy eggs and over-mixing them will make them dryer. Note I also add no salt while cooking. Salt will make the egg mixture separate and the eggs will not be as creamy and tender.
I added the eggs and let them cook, stirring frequently. When the eggs are just about done, toss in a small handful of grated cheese. Adding the cheese to early will make the eggs runny. I used Pepper Jack for a tiny bit of heat. Just before serving, I added salt and pepper and stirred in the tortillas I set aside.
Cooked this way, the tortillas are crispier and are more evenly browned. There’s not the slightest hint of sogginess. The eggs are rich and creamy and the flavors blend beautifully. Makes 1 serving.
I buy ground turkey on sale, package it in 4 oz. servings in little freezer bags and freeze it for easy portion control. For this, I used one pkg (4 oz) of ground turkey to make one sandwich. I have a peeled onion in a plastic bag in the fridge door and slice off 1/4 slices at a time which gives me about 1 TBSP of onion. For this, I heated a small skillet with 1 tsp of olive oil and sauteed 1 TBSP of chopped onions until tender. I added 4 oz. of ground turkey (thawed before hand) and 1 whole tomato and 1 mushroom, chopped into 1/4 or so pieces. I sprinkled a bit of salt, pepper, garlic powder and cayenne on and let cook until down. I served on a toasted ciabatta with leftover soup.
In a saute pan, add 1 tbsp olive oil, 2 diced garlic cloves, 2 tbsp chopped onion and 1 serrano pepper diced small. Saute until tender and add 3 chopped mushroom and 6 oz of ground turkey. Saute until brown.
Start water boiling for tortellini. Add and cook until they all float.
Add 1 diced tomato and 1 chopped zucchini and juice of 1/2 fresh lemon to the mix in the saute pan. Cook down to a sauce and stir in cooked tortellini.
This is embarrassingly easy. New Seasons sells a fresh gyros lamb sausage. I bought 5 ounces and fried it in a burger shape on the skillet. For the bun, I combined three of the raw English Muffin dough pieces I had stored in the fridge and cooked on a griddle 10 minutes on one side and 5 minutes on the other. The sauce is 2 TBSP of plain yogurt, 1 TBSP of feta cheese, 1 tsp of oregano, 1 tsp of garlic powder and some salt and pepper. A one-minute sauce reminiscent of tsatziki.
The sald is made from three leaves of romaine, 1/2 ounce of feta, 6 olives, 1/4 of a Roma tomato and one green onion sliced finely. I added 1 TBSP of Greek-Feta Vinaigrette.
You can make the chicken salad while the veggies cook. First chop up one clove of garlic and 3 thins slices off a large onion (about 3 TBSP) and soften in 1/2 TBSP of olive oil. Add 3 finely slice mushrooms and cook for a few minutes before adding 1 zucchini sliced fine. When it’s nearly done, add 1/4 of a Roma tomato chopped up, toss in 1 TBSP of dried dill weed and cover. Just before serving sprinkle 1 ounce of shredded or finely sliced cheddar cheese and cover for 30 seconds.
The salad is made with 2 ounces of cooked chicken (reserved from soup I made earlier) and 2 ounces of diced pink lady apples. I added 1/2 of a stalk of celery, 1 TBSP of sweet onion and about 2 tsp’s of diced red pepper and a sprig of cilantro. Then I squeeze 1/2 a lemon on it, some salt and pepper and 1 TBSP of plain yogurt. I took 3 leaves of romaine and put them on the serving platter and heated them for 15 seconds in the microwave so they would be flexible enough to be salad wraps, but still have fresh crunchiness in the texture. I sliced wedges of the remaining apple and served on the side.
Okay, this is not my recipe and not a single serving. I use the Kraft Cuban Bean Salad recipe and just cut the dressing in half. They make too much dressing and it’s a bit oily with all the olive oil. By cutting the sauce in half, I get a tasty salad that is not overdressed.
- 1/4 cup olive oil
- 1/2 cup chopped cilantro
- 1 Tbsp. lemon juice
- 1 Tbsp. white wine vinegar
- 2 tsp. ground cumin
- 1 fresh jalapeño pepper, seeded, finely chopped
- 1/4 tsp. dried oregano leaves
- 1-1/2 cups chopped Dill Pickles
- 1 can (15 oz.) black beans, drained, rinsed
- 1 can (15 oz.) pinto beans, drained, rinsed
- 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
- 1 stalk celery, sliced
- 1/2 red pepper, cut into 2-inch strips
- 2 green onions, sliced
- 1 tomato, chopped
Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended. Add the other ingredients, stir and refrigerate. You can serve in a couple hours, but it gets better and better. Makes about 3 pounds of salad. You can double the beans and still have a tasty salad.