Chicken Tortilla Soup

Ingredients
6 cups chicken broth 
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon dry cilantro
1 cup shredded chicken
2 (15-ounce) can chopped tomatoes
large yellow onion, cut into large wedges
1 lime, quartered
Kosher salt
fresh ground black pepper
1 cup canola oil
2 flour tortillas

Directions
In a large pot over medium-high heat, combine the broth with the chicken, onion, tomatoes, red pepper flakes, chili powder, cilantro, lime, pepper, and salt to taste. Bring to a simmer.

While soup is heating, heat the oil in a medium skillet over medium-high heat.

Cut the tortillas into thin strips and fry them in batches until they are golden brown. Drain on paper towels or a paper bag and season with salt. When the soup is hot, taste and adjust the seasoning. Serve it in bowls topped with the tortilla strips.

Serving Yield: 8

Chicken Burritos with Pineapple Salsa

From Sandra Lee

Ingredients
2 rotisserie chicken
Kosher salt and fresh ground pepper
1 (8-ounce) can pineapple chunks, drained and chopped
1 small red onion, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 tablespoon chili powder
2 tablespoons lime juice
3 scallions, chopped
10 flour tortillas 
1 can red or black beans, drained and rinsed
1 cup shredded jack cheese

Directions
Make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.
Remove the chicken from the bone, discarding the bones and skin. 
Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat.
Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.


Read more at: http://www.foodnetwork.com/recipes/sandra-lee/chicken-burritos-with-pineapple-salsa-recipe/index.html#dialog?oc=linkback

Steak, Beets, & Greens

From Martha Stewart

• Prep Time25 minutes
• Total Time35 minutes
• YieldServes 4

Ingredients

• • 3 to 4 medium red or yellow beets (1 1/2 pounds total), peeled and cut into 1/2-inch wedges 
  • (Cook's Note: wear gloves when working with beets so they don't stain your hands)
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper, or Montreal Steak Seasoning
  • 1 skirt or flank steak (1 1/2 pounds), cut into 4 equal pieces
  • 1 bunch Swiss chard (12 ounces), leaves cut into large pieces
  • 2 teaspoons red-wine vinegar

Directions

1. Preheat oven to 400 degrees. Place beets on a large sheet of foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil to make a packet and crimp edges to create a tight seal. Place on a rimmed baking sheet and roast until beets are tender, 25 to 30 minutes.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season steaks with salt and pepper and cook until medium-rare, 3 to 6 minutes per side (depending on thickness). Transfer to a plate to rest.
3. Wipe skillet clean with a paper towel; return to stove. Heat 1 tablespoon oil over medium-high. Add Swiss chard; cook, stirring constantly, until wilted, about 2 minutes. Add beets and vinegar; season with salt and pepper and toss to combine. Thinly slice steak against the grain and serve with beets and greens.

Farmer's Meatloaf

Farmer's Meatloaf

Prep Time:

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Inactive Prep Time:

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Cook Time:

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Level:

Easy

Serves:

8 servings

INGREDIENTS

• 1 pound ground beef
• 1 pound ground pork
• 2 cups frozen hash browns, thawed
• 1/2 cup shredded carrots
• 1 yellow onion, shredded in food processor
• 1/2 cup fresh parsley, chopped
• 2 large eggs
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons Italian seasoning
• 1/2 cup hickory smoke BBQ sauce

DIRECTIONS

Preheat oven to 350 degrees.

In a large bowl combine all ingredients, except BBQ sauce, with hands.  Place into cast iron skillet.  Form into a round mound with a dome in the center (like a donut).  Top loaf with BBQ sauce.  Bake for 90 minutes or until thickest part reads 160 degrees on instant read thermometer.  Let rest for about 10 minutes before serving.

Pineapple Coconut Shrimp Scampi over Jasmine Rice

Pineapple Coconut Shrimp Scampi

Prep Time:

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Inactive Prep Time:

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Cook Time:

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Level:

Easy

Serves:

5 servings

INGREDIENTS

• 2 tbsp Butter
• 1/2 cup Red Onion, diced
• 1 Jalapeño Pepper, finely diced
• 4 tbsp Garlic, minced
• 1 lb Shrimp, tail on & divined
• 2 tbsp Old Bay seasoning
• 1/4 tsp Black Pepper, freshly ground
• 1/2 pint Cherry Tomatos, halved
• 1 Pineapple, grilled and diced
• 1/2 cup Coconut, shredded
• 3 cups Water
• 2 Cups Jasmine Rice
• 2 tbsp Butter
• 
  
• DIRECTIONS

In a large skillet melt butter over medium high heat.  Add onion, jalapeño, and garlic.  Cook till onions are soft, stirring occasionally.  Add shrimp and seasoning, and black pepper.  Cook until shrimp is pink and cooked through.  Add tomatoes, pineapple and coconut.  Reduce heat to low.

In a saucepan boil the water.  Once boiling add  rice and butter.  Cover and reduce heat to simmer.  Cook for 15 minutes or until liquid is absorbed.

Serve shrimp on top of rice.

Lobster

I've been craving lobster all summer.  While at the farm stand today I picked up a nice sized one for myself.  I am the only one in the family who likes lobster so I go to enjoy it all to myself.  It was so delish.  If you have never had lobster you should certainly try it.

To cook a lobster you need a large pot of cold water. Place your lobster in the pot, making sure he is completely submerged.  Place the lid on the pot.  Then heat the water over high heat.  Once his shell has turned bright red you know your lobster is done.  It's about 15 minutes per pound.  I love mine dipped in melted butter.

Before he was cooked

Tomato Basil Tortellini

Tomato Basil Tortellini

Prep Time:

20 min

Inactive Prep Time:

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Cook Time:

10 hr 

Level:

Intermediate

Serves:

3 servings

INGREDIENTS

For the Tortellini:

• 1 bag of frozen cheese tortellini

For the Salad:

• 1/4 cup FRESH basil
• 2 large plum tomatoes
• 12 mozzarella balls, halved
• 2 tablespoons garlic, minced
• 4 tablespoons olive oil
• sea salt and black pepper, freshly ground to taste

DIRECTIONS

1.  Prepare tortellini per package directions.  Rinse with cold water once cooked.

2.  While tortellini is cooking, cut basil using kitchen shears into ribbons.  Cut plum tomatoes in half length-wise, then each half in to quarters, and then into bite size pieces.  Place basil, tomatoes, mozzarella, garlic, olive oil, salt and pepper into large serving bowl.  Once tortellini is cooled add to salad and combine.  Serve cold.

Orange, Lime, & Thyme Grilled Shrimp, Lime-Parmesan Rice, and Corn on the Cob

Orange, Lime, & Thyme Grilled Shrimp
Lime-Parmesan Rice
Corn on the Cob

Orange, Lime, & Thyme Grilled Shrimp

Orange, Lime, & Thyme Grilled Shrimp

• Prep Time15 minutes
• Total Time45 minutes
• YieldServes 4

Ingredients

• • 1 pound large shrimp (about 24), peeled and deveined, tails on
  • 1/2 a navel orange zested
  • 1/2 a navel orange juiced
  • 1 lime zested
  • 1 1/2 limes juiced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil, plus more for grates
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 1/3 cup light mayonnaise

Directions

1. In a shallow dish, combine shrimp, zest, juice, garlic, oil, thyme, salt, and pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
2. Thread shrimp onto skewers.  In a small saucepan heat remaining marinade until it boils.  Cool in fridge.
3. In a small bowl, combine mayonnaise, and cooled marinade.
4. Heat grill to medium; lightly oil grates. Grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Grilled Chicken Cordon Bleu with Blueberry Chutney

Prep Time:

30 min

Inactive Prep Time:

25 min

Cook Time:

40 min

Level:

Easy

Serves:

6 servings

Ingredients

• 6 boneless, skinless chicken breast halves (about 4 to 6 ounces each)
• 1/2 teaspoon garlic salt
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black peppercorns
• 1/3 cup finely chopped prosciutto (about 3 ounces)
• 1 cup shredded fontina cheese
• 2/3 cup crumbled blue cheese
• 1/4 cup spicy brown mustard
• 3 tablespoons finely chopped fresh basil leaves, plus leaves for garnish

Ginger 'n' Spice Blueberry Chutney:

• 1/2 tablespoon butter
• 1/4 cup finely chopped sweet onion
• 3 tablespoons white wine vinegar
• 1/3 cup golden raisins
• 3 tablespoons minced crystallized ginger
• 1/3 cup packed dark brown sugar
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups fresh or frozen blueberries

Directions

Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed.

Remove plastic wrap from chicken. Put the chicken on a work surface and sprinkle with garlic, salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center. Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure. Brush with mustard.

Arrange the chicken on hot grill, spacing equally. Cook until chicken is no longer pink.

For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat. Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside.

Remove from grill and let the chicken to rest for 5 minutes before serving. Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat). Garnish with basil leaves and serve.