Tag: cayenne pepper

Southwestern Salad with an Avocado Cilantro Lime Dressing

by Pam on February 2, 2014

I wanted to make a nice Southwestern flavored salad with an avocado dressing. I found a recipe online for the dressing at Sumptuous Spoonfuls that looked wonderful. I adapted the recipe to suit my family and it turned out terrific. I liked the combination of ingredients on the salad and the dressing was a big hit! We all LOVED it and even enjoyed dipping the Buttermilk Southwestern Grilled Chicken^[1] in it. This chicken also paired nicely with the Mexican Rice^[2].

Combine the minced garlic, lime juice, cilantro, avocado, sugar, cumin, sea salt and freshly cracked pepper, to taste, cayenne pepper, to taste, olive oil, Greek yogurt, and milk together in a bowl. Mix it well using an immersion blender; set aside for at least 15 minutes for the flavors to mingle.

Combine the romaine lettuce, bell pepper, tomatoes, green onions, diced avocado, pinto beans, tortilla strips, and cotija cheese together in a serving bowl. Drizzle with the avocado dressing, to taste then toss to coat evenly. Serve immediately. Enjoy.

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Southwestern Salad with an Avocado Cilantro Lime Dressing

Yield: 4

Total Time: 15 min.

Ingredients:

Salad Dressing:

1 clove garlic, minced
Juice from 1 lime
1/4 cup of fresh cilantro leaves
1/2 of a ripe avocado
1/2 tsp sugar
1/8 tsp cumin
Sea salt and freshly cracked pepper, to taste
Dash of cayenne pepper, to taste
1 tbsp olive oil
2 tbsp plain Greek yogurt
2 tbsp lowfat milk

Salad:

Romaine lettuce
3 tbsp yellow bell pepper, diced
Grape tomatoes, halved
Green onions, diced
1/2 avocado diced
1/4 cup pinto beans, drained & rinsed
Crispy tortilla strips
Cotija cheese, crumbled

Directions:

Combine the minced garlic, lime juice, cilantro, avocado, sugar, cumin, sea salt and freshly cracked pepper, to taste, cayenne pepper, to taste, olive oil, Greek yogurt, and milk together in a bowl. Mix it well using an immersion blender; set aside for at least 15 minutes for the flavors to mingle.

Combine the romaine lettuce, bell pepper, tomatoes, green onions, diced avocado, pinto beans, tortilla strips, and cotija cheese together in a serving bowl. Drizzle with the avocado dressing, to taste then toss to coat evenly. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Sumptuous Spoonfuls

References

^{^} Buttermilk Southwestern Grilled Chicken (www.gordon-ramsay-recipe.com)
^{^} Mexican Rice (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Three Bean Turkey Chili

by Pam on March 18, 2013

We had friends over for dinner on Saturday night and it was a fairly cold & rainy day so I decided to make a big batch of chili. I used ground turkey and turkey Italian sausage for a change and absolutely loved it. My house smelled amazing throughout the day while this chili simmered on the stove. I served this chili with Sweet Honey Corn Bread^[1] and my House Salad^[2] for a delicious and filling dinner. The adults all really enjoyed the chili and the kids seemed to think it was “okay”. I had leftovers for lunch today and the flavor was amazing!

Re-hydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened; drain. Remove the stems and seeds of the peppers then dice them up.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, garlic, and re-hydrated diced peppers to the Dutch oven. Cook, stirring often, for 3 minutes or until softened. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the ground turkey and the turkey Italian sausage, removed from casings, to the Dutch oven. Mash the mixture well with a potato masher until it’s in a very small crumble. Add the Chili powder, paprika, cumin, coriander, onion powder, and cayenne pepper. Mix the ingredients well and cook for 4-5 minutes, stirring often, until the meat has browned.

Add the chicken stock, tomato sauce, tomato paste, diced tomatoes, pinto beans, black beans, and kidney beans. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat to simmer and place a lid on the Dutch oven. Simmer for 3-4 hours, stirring occasionally.

Before serving, taste and re-season if needed. Ladle chili into bowls and top with sour cream, shredded cheddar cheese, and green onions. Serve immediately. Enjoy.

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Three Bean Turkey Chili

Yield: 10

Prep Time: 20 min.

Cook Time: 3-4 hours

Ingredients:

2-3 dried pasilla chile peppers, re-hydrated & diced
1 tbsp canola oil
1 baby red bell pepper, diced
1 baby orange bell pepper, diced
1 baby yellow bell pepper, diced
1 jalapeno pepper, diced (remove the vein & seeds for less heat)
6 cloves garlic, minced
1 small red onions, diced
1 lb ground turkey (thigh and breast meat)
1 lb turkey Italian sausage, removed from casings
3 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
2 tsp coriander
2 tsp onion powder
1/4 tsp cayenne pepper
1 cup of chicken broth
2 (15 oz) cans of tomato sauce
3 tbsp tomato paste
2 (15 oz) cans pinto beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
Sea salt and freshly cracked pepper, to taste
Sour cream, (garnish)
Shredded cheddar cheese, (garnish)
Green onion, (garnish)

Directions:

Re-hydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened; drain. Remove the stems and seeds of the peppers then dice them up.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, garlic, and re-hydrated diced peppers to the Dutch oven. Cook, stirring often, for 3 minutes or until softened. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the ground turkey and the turkey Italian sausage, removed from casings, to the Dutch oven. Mash the mixture well with a potato masher until it’s in a very small crumble. Add the Chili powder, paprika, cumin, coriander, onion powder, and cayenne pepper. Mix the ingredients well and cook for 4-5 minutes, stirring often, until the meat has browned.

Add the chicken stock, tomato sauce, tomato paste, diced tomatoes, pinto beans, black beans, and kidney beans. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat to simmer and place a lid on the Dutch oven. Simmer for 3-4 hours, stirring occasionally.

Before serving, taste and re-season if needed. Ladle chili into bowls and top with sour cream, shredded cheddar cheese, and green onions. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Sweet Honey Corn Bread (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Grilled Honey Mustard Chicken Breasts

by Pam on August 27, 2013

I wanted a quick and simple chicken marinade with ingredients I had on hand for dinner. I found the perfect recipe at Simply Scratch^[1]. It took minutes to make the marinade/sauce and it tasted fantastic. I marinated the chicken for 3 hours before cooking it up in my grill pan. I served the chicken with the remaining sauce and we all liked it, including my daughter’s friend, who is very picky. My son didn’t like the sauce but thought the chicken was great without it… I didn’t tell him it had marinated in the sauce ☺.

Combine the mustard, honey, lemon juice, paprika, cayenne pepper, and crushed red pepper flakes together in a small bowl. Remove 3 tablespoons of the sauce and reserve it for later.

Place the chicken breasts into a shallow pan. Pour the marinade onto the chicken breasts then toss to coat evenly. Cover with saran wrap and place into the refrigerator to marinate for 2-3 hours.

Heat a grill pan coated with cooking spray over medium heat. Place the chicken into the hot grill pan and cook for 6-7 minutes; flip and continue to cook for 6-7 minutes, or until cooked through. Let the chicken rest on a cutting board for a few minutes before serving. Drizzle the sauce over the chicken or serve on the side. Enjoy.

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Grilled Honey Mustard Chicken Breasts

Prep Time: 10 min.

Cook Time: 12-14 min.

Ingredients:

1/4 cup of any whole grain mustard
1/4 cup of honey
Juice of 1/2 a small lemon
1 clove of garlic, minced
1/4 tsp paprika
2 dashes of cayenne pepper
2 dashes of red pepper flakes
3 boneless skinless chicken breasts
Sea salt, to taste

Directions:

Combine the mustard, honey, lemon juice, paprika, cayenne pepper, and crushed red pepper flakes together in a small bowl. Remove 3 tablespoons of the sauce and reserve it for later.

Place the chicken breasts into a shallow pan. Pour the marinade onto the chicken breasts then toss to coat evenly. Cover with saran wrap and place into the refrigerator to marinate for 2-3 hours.

Heat a grill pan coated with cooking spray over medium heat. Place the chicken into the hot grill pan and cook for 6-7 minutes; flip and continue to cook for 6-7 minutes, or until cooked through. Let the chicken rest on a cutting board for a few minutes before serving. Drizzle the sauce over the chicken or serve on the side. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Scratch

References

^{^} Simply Scratch (www.simplyscratch.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)