Friday, August 27, 2010

Two-Step Cole Slaw

I snatched this ribbon winner recipe from a local paper after the author had attended a county fair. I haven't had a chance to try it yet, but I love all of the ingredients, so I'm sure it will be a hit in this household. I though you might want to give a try also.

4 c. shredded green cabbage
1 c. shredded red cabbage
1/4 c. chopped red onion
1-2 jalapeno chilies, seeded and finely chopped to taste
2 T. chopped cilantro
1 can Mexican corn, with red and green peppers
1 c. shredded Cheddar cheese


3/4 c. bottled ranch dressing
1 T. lime juice
1 t. ground cumin

In a large bowl, mix salad ingredients. In a small bowl, mix dressing ingredients until well blended. Pour over salad; toss to coat. Cover and refrigerate at least 2 hours or overnight to blend flavors. Makes 8 servings.

* When handling jalapeno chilies, wear plastic gloves or cover hands with plastic wrap to protect hands. Do not touch eyes or face.

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Thursday, August 12, 2010

Skirt Steak with Red Pepper Chimchurri

Skirt steak is the cut that is used most often for Fajitas and other Mexican foods. It can be tough but is full of flavor, so grilling and broiling are preferred ways to use this meat.

Non stick cooking spray
1 lb. neef skirt steak, visible fat removed
1 clove garlic, peeled and cut in half
1/3 t. salt
1/2 t. black pepper
1 c. diced roasted red bell pepper
1 T. minced onion
1 T. capers
1 1/2 T. olive oil
1 T. white wine vinegar
1 clove garlice, minced

1. Preheat broiler or grill. Spray broiler pan. Rub steak on both sides with garlic clove. Season with salt and black pepper. Place steak on broiler or grill. Cook 5-6 minutes on each side; turning once. Internal meat temperature should reach 145 degrees F. Remove meat and let rest 10 minutes.

2. Make a chimichurri by mixing pepper, onion, capers, olive oil, vinegar, minced garlic, and black pepper to taste in a bowl.

3. Slice steak thinly across the grain and place on serving plate on serving platter. Top with chimichurri.

YIELD: 4 servings.

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Tuesday, August 3, 2010

Tomato Basil Scallops

Dinner for two. It's fast and pretty too. Plate this up for a special low fat dinner.

8 to 12 large sea scallops, halved crosswise
salt and freshly ground pepper, to taste
2 T. margarine, divided
2 tomatoes, peeled, seeded, and chopped
2 T. chopped fresh or 2 t. dried basil leaves

1. Dry scallops with paper towels; season with salt and pepper.
2. Heat 1 T. margarine in large nonstick skillet over medium-high heat.
3. Arrange half the scallops in a single layer in skillet; cook for 1 to 2 minutes on each side or just until cooked. Transfer scallops to a platter; keep warm. Repeat with remaining scallops; remove to serving platter.

4. Melt remaining margarine in same skillet over medium-high heat. Add tomatoes and basil; heat through.

5. Spoon tomato mixture over the scallops; serve immediately.


Monday, August 2, 2010

Turkey Burger Sliders

There's still plenty of grilling time this season. If you are burning out from doing beef hamburgers, here is a lighter version you might enjoy! To make sliders, shape the meat mixture to about the size of a large meatball, flatten, and make a thumbprint in the middle. May be made ahead, but refrigerate until you are ready to grill.

Purchase small size buns such as sesame seed, rye, or French rolls.

1 lb lean white ground turkey
1 T. finely chopped fresh parsley
1 t. olive oil
1 t. fresh lemon juice
1 garlic clove, minced
1/4 t. salt
1/4 t. freshly ground black pepper


Mix together:
2 heaping T. light mayonnaise
1 T. chopped lemon balm
1/4 t. minced garlic
1 t. lemon juice

Bibb lettuce

1. Mix turkey and remaining ingredients lightly, except sauce, and form into small patties.

Grill until nice grill marks appear and meat is done, about 4 minutes per side, but make sure they are done through.

2. Toast buns. Spread bottom of bun with sauce, add a slice of tomato, a couple of basil leaves, and some Bibb lettuce. Add cheese if you desire, top with bun top and serve.

Please make your car a NO PHONE ZONE!!!If you like this blog, please look for my other blogs:Thyme for Herbs--Bits, Tales, and Yarns