Chilton County Peaches: Pork with Peach Salsa
July 30, 2010
Yesterday, I did a television cooking segment for NBC 13 Daytime Alabama featuring fresh Chilton County Peaches. One of the three recipes I made was Pork Chops with Peach Salsa which was featured on my site a few weeks back. It had such huge views that I was requested to feature it again. Here you go. I hope you enjoy.
Pork and Peach Salsa
Prep:
20 minutes
Cook:
13 minutes
Yield:
4 servings
Ingredients
1 cup peach preserves
1 tablespoon honey
11/2 pound boneless, skinless thinly sliced pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
1 tablespoon honey
11/2 pound boneless, skinless thinly sliced pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
Preparation
1. Preheat grill, grill pan or large lightly greased skillet to medium-high heat.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
One Response to “Chilton County Peaches: Pork with Peach Salsa”
marla {family fresh cooking} says:
July, 30 2010at 07:05 pm
Love this sweet and savory combo. Pork is a great addition to a diet full of lean protein....it has so much flavor. Wish I had some of this recipe for dinner tonight.
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Light, Oven-Fried and Delicious: Panko-Crusted Fish Sticks
July 28, 2010
Since I was born and raised in the south, I can honestly say I have tried a lot of great fried foods. Over the years, I have worked hard to lighten some of my favorite southern dishes. These Panko-Crusted Fish Sticks have to be one of my favorites. When I made them recently, everyone was raving about them and begged for the recipe. Not only because they were so pretty, but the flavor was out of this world. I served them with this simple sauce, and dinnertime was a hit. These make a great appetizer or main dish for anytime during the year. This recipe also works great with chicken, cut into thin strips.
Panko-Crusted Fish Steaks
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
1/2 cup reduced-fat mayonnaise
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Preparation
1. Combine mayonnaise, relish, capers and dill in a small bowl. Refrigerate until ready to serve.
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
4 Responses to “Light, Oven-Fried and Delicious: Panko-Crusted Fish Sticks”
Christine says:
July, 28 2010at 09:37 am
I agree with Marla. :) Thanks so much for another great recipe -- I've been looking for a healthy, tasty alternative to frozen fish sticks!
marla (family fresh cooking) says:
July, 28 2010at 08:07 am
Allison, your recipes are so simple yet filled with flavor and nutrition....just the way I like to cook! I can see why these fish sticks are a favorite :) xo
Jon E. Lewis says:
July, 28 2010at 10:03 am
The problem with these delicious recipes: They are like Lays potato chips: "You can't eat just one"
The kids and I were fighting over them until the plate was empty.
Margo says:
July, 29 2010at 12:10 pm
This recipe sounds delish! I'm not fond of how unhealthy (not to mention pricey) frozen fish sticks are, so this looks like it would solve both problems. yay!
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Crisp, Fresh and Flavorful: Basil-Citrus Shrimp Salad
July 21, 2010
I’m on a main-dish salad kick this week since it’s so hot outside. I’m also so busy developing and testing recipes for a Christmas project for a major brand. It is so fun to think about Christmas and smell holiday dishes cooking in my kitchen in July. Testing heavier recipes for work makes me want something really light and healthy for dinner. This recipe is one of my favorites for this time of year. I love the freshness of grapefruit, oranges and basil served with the shrimp. When I make this, it’s gone within minutes. It’s very low in carbs, fat, calories and gluten-free.
Basil-Citrus Shrimp Salad
Prep:
20 minutes
Cook:
5 minutes
Yield:
4 to 6 servings
Ingredients
1 1/2 pounds unpeeled, medium-size shrimp (*Frozen shrimp, thawed may be used)
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
Preparation
1. Bring 11/2 quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel, devein, remove tails and chill.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
2 Responses to “Crisp, Fresh and Flavorful: Basil-Citrus Shrimp Salad”
marla (family fresh cooking) says:
July, 21 2010at 08:47 am
Great addition of citrus in this salad. I usually have salads for lunch, will add this one to the menu! xo
Margo says:
July, 22 2010at 12:43 pm
This salad sounds refreshing. I'm having such fun collecting citrus recipes today - everyone has such great ideas. So when I make those scandalous citrus cupcakes, I can know that I have saved up come calories by eating this salad. Sounds like a win-win to me.
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Good For You Weeknight Recipe: Healthy Taco Salad
July 18, 2010
People ask me all of the time for healthier versions of recipes, and this is one of my all-time favorite main-dish salads. This Healthy Taco Salad recipe has only 184 calories, 4 grams of fat and 19 carbohydrates per serving. It’s so easy starting with a homemade taco seasoning blend for the beef and homemade baked corn tortilla strips. This recipe can also be gluten-free substituting gluten-free tortillas and gluten-free salsa. Enjoy for a simple, healthy weeknight dinner.
Healthy Taco Salad
Prep:
20 minutes
Cook:
25 minutes
Yield:
4 servings
Ingredients
3 (6-inch) corn tortillas
Cooking spray
11/4 teaspoon paprika, divided
3/4 pound extra lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup water
6 cups iceberg lettuce
3 Roma tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tablespoons nonfat Greek yogurt
Avocado (optional)
For Gluten-free option, purchase gluten-free tortillas and gluten-salsa
Cooking spray
11/4 teaspoon paprika, divided
3/4 pound extra lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup water
6 cups iceberg lettuce
3 Roma tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tablespoons nonfat Greek yogurt
Avocado (optional)
For Gluten-free option, purchase gluten-free tortillas and gluten-salsa
Preparation
1. Preheat oven to 350°F. Cut each tortilla into 8 wedges and arrange wedges in a single layer on a baking sheet. Coat wedges with cooking spray and sprinkle with 1/4 teaspoon paprika. Bake 15 minutes or until lightly browned and crisp. Let cool.
2. In a large nonstick skillet, cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, remaining paprika, cumin, garlic powder and salt, mixing well. Add 1/2 cup water. Reduce heat, and simmer 5 minutes, stirring occasionally or until water has evaporated.
3. On each of 4 individual serving plates, arrange lettuce. Top evenly with ground beef, tomatoes, onion and tortilla wedges. Top with salsa, Greek yogurt, and avocado, if desired.
2. In a large nonstick skillet, cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, remaining paprika, cumin, garlic powder and salt, mixing well. Add 1/2 cup water. Reduce heat, and simmer 5 minutes, stirring occasionally or until water has evaporated.
3. On each of 4 individual serving plates, arrange lettuce. Top evenly with ground beef, tomatoes, onion and tortilla wedges. Top with salsa, Greek yogurt, and avocado, if desired.
5 Responses to “Good For You Weeknight Recipe: Healthy Taco Salad”
Alison Lewis says:
July, 19 2010at 09:20 am
Thanks be sure to check out http://quickmealhelp.com and http://healthymomskitchen.com
marla (family fresh cooking) says:
July, 20 2010at 09:26 am
Yes, this is the perfect healthy taco. We love non fat greek yogurt for everything over here. xo
Alison Lewis says:
July, 20 2010at 09:29 am
Thanks! Be sure to check out Marla's awasome blog at http://familyfreshcooking.com
Christine says:
July, 19 2010at 09:12 am
Thanks so much for the idea -- we're going to have this tonight for dinner. We have a biz day and I was just thinking 'what to make' when your email popped into my inbox! Sounds delish!
Nisha says:
July, 18 2010at 03:54 pm
Hey Alison, this looks fabulous! I'm not a huge fan of ground beef, but I love taco salad. This is going on the menu plan next week. Thanks :)
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Taste of Summer: Savory Tomato-Basil Pie
July 14, 2010
When I worked at Southern Living Magazine, we tested a lot of Tomato Pie recipes. I have been searching for one without mayonnaise that was lighter, healthier and still tasted great. My assistant, Alatia, told me about one that she made recently. This Tomato-Basil Pie is super easy, and it makes great use of summery fresh tomatoes and basil. My kids said it tasted similar to a pizza, and they loved it. This is a great recipe idea for a party appetizer, light main-dish dinner or lunch. Serve with a drizzle of balsamic if you like. It’s a true taste of summer.
Tomato-Basil Pie
Prep:
15 minutes
Cook:
25 to 30 minutes
Yield:
8 servings
Ingredients
1 (15 ounce) package refrigerate piecrust (see note below)
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
Preparation
1. Preheat oven to 350F.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
3 Responses to “Taste of Summer: Savory Tomato-Basil Pie”
DJ Waldow says:
July, 27 2010at 01:13 am
Alison - VERY excited for you! I already knew, but still PUMPED!
DJ Waldow
@djwaldow
DJ Waldow says:
July, 27 2010at 01:13 am
Oops. That comment was supposed to go on another post!
Elizabeth says:
July, 15 2010at 02:40 pm
Your blog is my ultimate favorite! Thanks for all your incredible creativity
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Salmon with Warm Black Bean Salsa
July 08, 2010
When Whole Foods Market asked me if I would do one of my television cooking segments for NBC 13 “Daytime Alabama” on Alaskan Salmon, I said, “Yes, please.” We eat salmon at least once a week at my house. Salmon is called a “superfood” because it’s high in omega-3 fatty acids, a type of fat that seems to decrease the risk of heart disease. It’s also a prime source of protein and contains vitamins A and B. This salsa works great with the dish featuring “I Can’t Believe It’s Not Butter Spray”. Serve the salsa warm or at room temperature.
Watch my segment, Friday, July 9th at 11:30 central time.
Chipotle Salmon with Warm Black Bean Salsa
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 servings
Ingredients
11/2 pounds fresh salmon fillets
2 teaspoons chipotle seasoning, divided
3/4 teaspoon salt, divided
1/4 cup fresh lime juice
2 cups fresh or frozen whole kernel corn
1/4 cup finely chopped purple onion
Several sprays of I Can't Believe It's Not Butter!® Spray Original
2 small plum tomatoes, finely chopped
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
Salt to taste
2 teaspoons chipotle seasoning, divided
3/4 teaspoon salt, divided
1/4 cup fresh lime juice
2 cups fresh or frozen whole kernel corn
1/4 cup finely chopped purple onion
Several sprays of I Can't Believe It's Not Butter!® Spray Original
2 small plum tomatoes, finely chopped
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
Salt to taste
Preparation
1. Preheat grill to medium-high heat.
2. Season salmon with 1 teaspoon chipotle seasoning and 1/2 salt. Drizzle with lime juice.
3. Spray corn and onion with I Can't Believe It's Not Butter!® Spray Original. Place mixture in preheated 12-inch nonstick skillet over medium heat, stirring occasionally, 5 minutes or until corn is slightly golden. Stir in tomatoes, beans, remaining chipotle seasoning and salt. Cook, stirring occasionally, 3 minutes or until corn is tender. Stir in cilantro and salt to taste. Keep warm or serve at room temperature.
4. Grill salmon over medium-high heat on a lightly greased grill rack or grill pan 6 minutes or until desired degree of doneness, turning once. Serve with Warm Black Bean Salsa.
2. Season salmon with 1 teaspoon chipotle seasoning and 1/2 salt. Drizzle with lime juice.
3. Spray corn and onion with I Can't Believe It's Not Butter!® Spray Original. Place mixture in preheated 12-inch nonstick skillet over medium heat, stirring occasionally, 5 minutes or until corn is slightly golden. Stir in tomatoes, beans, remaining chipotle seasoning and salt. Cook, stirring occasionally, 3 minutes or until corn is tender. Stir in cilantro and salt to taste. Keep warm or serve at room temperature.
4. Grill salmon over medium-high heat on a lightly greased grill rack or grill pan 6 minutes or until desired degree of doneness, turning once. Serve with Warm Black Bean Salsa.
2 Responses to “Salmon with Warm Black Bean Salsa”
Laura Brooks Bright says:
July, 09 2010at 09:33 am
Alison! Thanks so much for preparing our Wild Alskan Salmon so beautifully! Your cooking certainly does it justice!
Cookin' Canuck says:
July, 09 2010at 05:35 pm
What a pretty, healthy salmon recipe! I like the kick of chipotle seasoning.
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Weeknight Summer Dinner in a Pinch: Steak Fajita Salad
July 05, 2010
Since summer began, things seem (and are) busier than ever. Trying to work at home with 3 kids is always a challenge. Some days, dinnertime becomes a last minute thought. This recipe for Steak Fajita Salad is one of my “in a pinch” recipes. My kids love these, and they wrap the steak and vegetables in flour tortillas. I serve mine over lettuce (trying to skip the carbs). I dollop mine with nonfat Greek yogurt for some extra protein and a great substitute for sour cream.
Note: for the Fajitas seasoning, I used McCormick.
Fajita Steak Salad
Prep:
20 minutes
Cook:
7 minutes
Yield:
4 to 6 servings
Ingredients
13/4 pound hanger steak, cut into 1-inch pieces
4 tablespoons fresh lime juice
1/2 (1.12-ounce) package fajitas seasoning
6 cups romaine lettuce leaves
1 cup each thinly sliced red and green peppers
1 large tomato, sliced
1/2 purple onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Greek Yogurt or light sour cream, salsa, chopped fresh cilantro
4 tablespoons fresh lime juice
1/2 (1.12-ounce) package fajitas seasoning
6 cups romaine lettuce leaves
1 cup each thinly sliced red and green peppers
1 large tomato, sliced
1/2 purple onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Greek Yogurt or light sour cream, salsa, chopped fresh cilantro
Preparation
1. Place steak in a large shallow dish. Drizzle lime juice over steak and sprinkle evenly with fajita seasoning; let stand at least 15 minutes, tossing occasionally. If you have time, cover and marinate in the refrigerator up to 8 hours.
2. Heat a large nonstick skillet over medium-high heat. Cook steak 5 to 7 minutes, stirring often until beef is browned. Add peppers, tomatoes and onion and cook over medium-high heat 3 minutes or until tender.
3. Serve steak and vegetables over lettuce leaves (or flour tortillas). Top with black beans and desired toppings. Serve immediately.
2. Heat a large nonstick skillet over medium-high heat. Cook steak 5 to 7 minutes, stirring often until beef is browned. Add peppers, tomatoes and onion and cook over medium-high heat 3 minutes or until tender.
3. Serve steak and vegetables over lettuce leaves (or flour tortillas). Top with black beans and desired toppings. Serve immediately.
4 Responses to “Weeknight Summer Dinner in a Pinch: Steak Fajita Salad”
Heather says:
July, 06 2010at 06:44 pm
Are there other names for "hanger" steak? London broil?
Cookin' Canuck says:
July, 06 2010at 01:11 pm
I love this kind of quick meal. Summertime, while I love being able to spend more time with the kids, definitely makes dinner prep more challenging.
Jon Lewis says:
July, 06 2010at 09:10 am
It worked great with Hanger Steak. The kids ate every bit.
Christine says:
July, 06 2010at 11:08 am
Yum, this sounds easy and delish -- my favorite kind of meal! Summer has been so busy here too (doesn't it get crazy working from home?!). Thanks for the great dinner salad!
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Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni
June 29, 2010
I recently saw a pizza grill pan last week in the window at The Cook Store, a wonderful neighborhood cooking store where I live. I thought to myself, “I want that!”. I received one for a present shortly thereafter, and I was very excited (thanks @jon_lewis -twitter handle). I used it the other night when I was in a pinch as I was testing recipes for my upcoming book (Chipotle Pork Wraps with Slaw). My kids didn’t want that for dinner so I threw this Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni together for them. I ended up eating both (of course) because it turned out so great!
Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni
Prep:
10 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
1 (12-inch) thin or traditional pizza crust (I like Mama Marys)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
Preparation
1. Preheat grill to medium-high heat.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2 Responses to “Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni”
Jon Lewis says:
July, 01 2010at 11:07 am
This was a fifteen minute, easy and fabulous meal. The grill gives a pizza such a good flavor.
Alison Lewis says:
July, 01 2010at 11:09 am
Thanks again for the pan. The kids love it and it and making pizza is easier than ever!
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Incredible Pasta Salad: Vegetarian Pasta Salad
June 23, 2010
My kids love pasta salad, and always request it. This week my daughter, Leigh, and I threw this together. It was so delicious, fresh, healthy and gone in about 10 minutes. The photo got rave reviews on twitter and facebook when I posted it. Everyone was begging for the recipe. Here it is just in time for summer. It’s a cool and light idea when it’s so warm outside. Feel free to add cooked or grilled chicken if you like.
For the Sun-Dried tomatoes, I love “California Sun Dry Tomatoes” that come already julienne- cut.
Vegetarian Pasta Salad
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
8 ounces uncooked rotini (corkscrew pasta) noodles
1/2 each red, green and yellow bell pepper, diced
1/2 cup julienne-cut sun-dried tomatoes packed in oil
3 tablespoons chopped fresh basil
1/3 cup freshly grated Parmesan cheese (I used Parmigiano Reggiano)
1/4 cup balsamic vinegar
1 to 2 tablespoons white wine vinegar
2 to 3 tablespoons oil from sun-dried tomatoes
Sea salt, freshly ground pepper to taste
1/2 each red, green and yellow bell pepper, diced
1/2 cup julienne-cut sun-dried tomatoes packed in oil
3 tablespoons chopped fresh basil
1/3 cup freshly grated Parmesan cheese (I used Parmigiano Reggiano)
1/4 cup balsamic vinegar
1 to 2 tablespoons white wine vinegar
2 to 3 tablespoons oil from sun-dried tomatoes
Sea salt, freshly ground pepper to taste
Preparation
1. Cook pasta according to package directions; drain and rinse with cold water. Set aside and let cool.
2. Combine pasta, and remaining ingredients in a large serving bowl, mixing well. Add salt and pepper to taste. Chill at least 30 minutes.
2. Combine pasta, and remaining ingredients in a large serving bowl, mixing well. Add salt and pepper to taste. Chill at least 30 minutes.
No Responses to “Incredible Pasta Salad: Vegetarian Pasta Salad”
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Summer Easy Dinner: Glazed Pork with Peach Salsa
June 21, 2010
Try Pork with Peach Salsa for a quick summer weeknight meal. This recipe is so easy using peach preserves and honey as a glaze over the pork. I use boneless pork loin chops because they cook so quickly, perfect for busy people. Feel free to grill the pork outdoors, inside in a grill pan or even nonstick skillet. This Peach Salsa is wonderful and filled with fresh peaches, cilantro, purple onion and lime juice. If you don’t eat pork, feel free to subsitute boneless chicken breasts, or I prefer chicken cutlets because they are thinner and cook even quicker.
Glazed Pork with Peach Salsa
Prep:
20 minutes
Cook:
13 minutes
Yield:
4 servings
Ingredients
1 cup peach preserves
1 tablespoon honey
11/2 pound boneless pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
1 tablespoon honey
11/2 pound boneless pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
Preparation
1. Preheat grill, grill pan or large skillet to medium-high heat.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
No Responses to “Summer Easy Dinner: Glazed Pork with Peach Salsa”