Turkey Chopped Salad with Spicy Avocado Dressing

http://shine.yahoo.com/food/recipes/turkey-chopped-salad-with-spicy-avocado-dressing-233916-epicurious.html

Turkey Chopped Salad with Spicy Avocado Dressing

Ingredients

  • 1 large avocado, halved, pitted
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 teaspoons chili-garlic sauce*
  • 3 tablespoons olive oil
  • 2 cups diced cooked maple-honey turkey (about 10 ounces)
  • 1 cup diced peeled jicama
  • 1 cup diced red onion
  • 1 large red bell pepper, diced
  • 1/2 cup plus 1 tablespoon chopped fresh cilantro
  • Romaine lettuce leaves

Directions

  1. 1Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.
  2. 2Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro.
  3. 3*Available in the Asian foods section of many supermarkets and at Asian markets.
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Asian Marinated Pork Chops

Picture of Asian Marinated Pork Chops Recipe

http://www.foodnetwork.com/recipes/melissa-darabian/asian-marinated-pork-chops-recipe/index.html

Asian Marinated Pork Chops

Total Time: 50 min

Prep  5 min

Inactive 30 min

Cook 15 min

Ingredients

1/4 cup plus 1 teaspoon vegetable oil
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons sesame oil
3 cloves garlic, minced
Zest and juice of 1 orange
Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick)
2 tablespoons chopped fresh cilantro, for garnish
2 green onions, sliced

Directions

Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.

Preheat the oven to 375 degrees F.

Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.

Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/asian-marinated-pork-chops-recipe/index.html?oc=linkback

Best Salsa Recipe Ever

I'm making salsa for Christmas presents this year. I usually try to do something crafty or food-related because

Tomato
Roasted corn
Red onion
Lime
Jalapeno
Habanero
Garlic
Cilantro
Black beans
Bell-pepper
Avacados

there are so many people I want to recognize or thank, it can get really expensive to buy stuff for each person. So, this year it's salsa and cookies.

I had this salsa for the first time two summers ago at a cookout. My friend and I literally sat over the serving bowl with spoons and ate it, it's that good. After everyone had already gone through the line, of course, because otherwise that would be crazy double-dipping. Since then I've made it every 2-3 months. Once I get done with the recipe, it makes at least 8-10 pint sized bell jars which I then proceed to eat all by myself. I sometimes think about sharing and then I just think… no. I turn into a starving dog on the street, growling, snarling, and snapping at anything that comes near my steak bone.

I usually double or triple all the ingredients except the onion, beans and corn plus I add extra jalapeños and throw in a habanero for kick. I also sometimes roast the peppers (bell and jalapeño), onion and garlic along with the corn.

For me, I think it's the cilantro, lime and cumin that put this salsa in a league of its own. I've never had anything like it and I never get tired of it. If I leave out the avocados, I will sometimes cook it with eggs in the morning or heat it up and serve it over pasta. Yummy. I also usually eat it right out of the jar and skip the chips.

ROASTED CORN AND BLACK BEAN SALAD

Roasted corn:
1 lb. package Niblets frozen corn, thawed
2 to 3 tbsp. oil

Dressing:
1 tbsp. salt
1/4 tsp. cumin
6 tbsp. fresh lime juice
5 tbsp. olive oil
2 tbsp. cider vinegar

Salad:
1 c. chopped fresh cilantro (keep some for garnish, too)
1/2 c. red onion
3 Italian plum tomatoes (3/4 c.)
2 jalapeno chiles, seeded & finely chopped
1 red bell pepper, chopped (1 c.)
2 tsp. minced garlic
2 (15 oz.) cans black beans, drained and rinsed
2 large avocados, peeled & cut into 1/2 inch pieces (2 c.)

Garnish:
red leaf lettuce
cialntro

Heat oven to 450 degrees. 
In medium bowl, combine corn and 2 to 3 tablespoons oil: toss to coat. 
Spread corn in ungreased 15x10x1 inch baking pan. 
Bake at 450 degrees for 18-22 minutes or until corn turns light golden brown; stirring every 5 to 10 minutes; cool 10 minutes. 

In small jar with tight fitting lid, combine all dressing ingredients.
Shake until well blended. 

In large bowl, combine chopped cilantro, onion, tomatoes, chiles, bell peppers, garlic, beans and roasted corn; mix well. 

Add dressing; mix well. 

Add avocadoes; toss gently. 

Serve immediately or refrigerate up to 6 hours.* 

To serve, line serving bowl with lettuce.  Spoon salad over lettuce. 
Garnish with cilantro sprigs.

* To make more than 6 hours in advance, add chopped cilantro, dressing and
avocados just before serving.

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