Summer is here, put away the soup

Last summer, I scummed to purchasing a Pillsbury cookbook of summer fun recipes. The clincher was this recipe: Chicken and Mango Salad in Lettuce Bowl. Not an amazing name, but it is delicious.

Ingredients

1 cup frozen white corn

1 1/2 cup cooked chopped chicken (without skin)

1 cup shredded Colby-Monterey Jack cheese blend (4 oz.)

1/2 cup chopped red bell pepper

1/2 cup ranch dressing

1 small cucumber, cut in half lengthwise, cut into 1/4 in. slices

1 jar (1 lb. 8 oz.) refrigerated mango, cut into chunks, or 1 1/2 cups chopped peeled fresh mango (about 2)

1 can (15 oz.) black beans, drained, rinsed

1 large head Boston or Bibb lettuce, center removed

(Note: can add avocado to mix)

Directions:

1. Cook corn as directed on bag until crisp-tender. Drain; rinse with cold water to cool.

2. In large bowl, place corn and remaining ingredients except lettuce; toss gently to mix.

3. Place lettuce on serving plate; spoon chicken mixture into lettuce.

Delicious meals of late

I just cooked two fantastic meals this week! I just have to say that I hightly recommend the recipes in Real Simple Magazine. The meals were easy and most the ingredients were easy to find. The first one from there is Sausage with Escarole and White Beans. I have to say that I typically do not like sausage, but this was so tasty, even two days later as leftovers. I also subbed the escarole with spinach. The second one was Potato and Leek Flat Bread. My roommate said that it reminded her of a California Pizza Chicken pizza. If your having a hard time finding the cheese, check out Whole Foods.

Tagged for recipes

I am very honored that my sis tagged me. Why she tagged me I am not exactly sure. I am not an amazing cook and I only cook out of necessity. I like quike and fun recipes. Since moving closer to the coast, I have experimented with fish. Three recipes are for fish and one is just a favorite breakfast/lunch/dinner/dessert recipe. For those that don't live near the coast do not worry. Most frozen fish is actually fresher, because it is packaged at the wharf.

Puff Pastry Salmon
(serves 6)

Ingredients:
2 (12 ounce) skinless, boneless salmon fillets
seasoned salt to taste
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 (17.25 ounce) package frozen puff pastry, thawed
1/3 cup pesto
1 (6 ounce) package spinach leaves


Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
3. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through. (EJL Note: to check if salmon is done, insert cooking thermometer and the fish should be around 145 degrees F)

Italian Fish
(serves 2)

Ingredients:
1 pound fish fillets (tilapia, flounder, etc)
3/4 teaspoon butter
salt and pepper to taste
1 teaspoons lemon juice
1/4 cup diced fresh tomato
1 teaspoon dried basil
1/2 teaspoon garlic powder

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange fish in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder. (EJL Note: if in a pinch use italian seasoning instead of other spices)
3. Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

Fish Tacos
(serves 5)

Ingredients:

1 lb white fish fillets, such as tilapia or catfish
2 tablespoons taco seasoning mix
3 tablespoons ranch dressing
4 cups coleslaw mix (shredded cabbage and carrots)
1 small jalapeno chile, seeded, finely chopped
10 corn tortillas (6 inch)
1 1/4 cups sliced radishes (about 10)
red pepper sauce to taste
Tomatillo salsa

Directions:

1. Heat gas or charcoal grill. Cut 1 (18x12-inch) sheet of heavy-duty foil; spray with cooking spray. Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix. Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; folt again, allowing space for heat circulation and expansion. Fold other sides to seal.

2. Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork. Let cool slightly; cut into bite-size chunks.

3. Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix. Add coleslaw mix and chile; toss to coat. Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.

4. To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling. Serve with pepper sauce and tomatillo salsa.

Crepes

(makes 4 approx.)

Ingredients:

1/2 cup milk
1 egg yolk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1 tablespoon melted butter
cinnamon to flavor


Directions:
1. In a medium bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. (EJL note: You may need to add more milk to get a smooth more cake batter consistency, should not be as thick as pancakes.)
2. Heat a 8"-10" skillet over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges (EJL note: the whole bottom of the skillet should be coated with batter). When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. My favorite fillings for crepes are honey, nutella, bananas, strawberries. For lunch/dinner leave out the cinammon and vanilla and fill with chicken, vegtables, etc.