Yummy food

Chicken ceaser salad wraps

noreply@blogger.com (chefme) — Wed, 11 May 2016 17:43:00 -0700

Ingredients:

1/4 cup mayonnaise
1/4 cup grated parmesan cheese.
2 tablespoon lemon juice .
1 tablespoon dijon mustard.
1 tablespoon worcestershire sauce.
1 garlic clove.minced.
1/4 cup olive oil.
2 1/2 pound rostisserie chiken meat.
1romaine lettuce heart.
10-inch flour tortillas

How to prepare:

in a bowl, whisk together mayonnaise ,permesan , lemon juice , worcestershire ,mustard and garlic gradually whisk in olive oil until thoroughly incorporated
in a bowl , toss chiken with half of dressing
in another bowl, toss romaine with the remaining dressing
lay tortillas on a flat surface , devide the chicken equally among the tortillas .
top each with 1 cup of the dressed lettuce mixture. roll into wraps.

Coconut lime Tilapia

noreply@blogger.com (chefme) — Wed, 11 May 2016 12:48:00 -0700

Ingredients:

3 garlic cloves, minced.
salt, pepper.
3 tablspoon coconut oit ,melted , divided.
4 5-ounce tilipa fillets.
8 cups fresh spinach .
1 tablespon freshly squeezed lime juice.

How to prepare:

Heat a large frying pan over medium-high heat.
in a small bowl, combine lime zest, garlic,salt ,pepper and coconut oil.
Coat tilipia with the oil mixture on the both sides.
Place fillets , 2 at a time , in the pan and cook for 3-4 minutes on each side , or until golden brown .
in a large bowl , toss spinach with the remaining coconut oil and 1 tablespoon of lime juice .
to serve ,top each plate with a fillet and drizzle with lime juice .

Grilled Salmon on Mushrooms with vinaigrette

noreply@blogger.com (chefme) — Wed, 11 May 2016 12:14:00 -0700

Ingredients:

4-7 ounce salmon fillets .
salt and pepper
3 mushrooms caps .
1 teaspoon garlic seasoning.
1/4 olive oil.
1/4 cup chopped fresh mint leaves.

Vinaigrette.

1/4 cup rice vinegar
1 teaspoon grated fresh ginger.
1teaspoon sugar.
1/4 teaspoon salt.
1/2 cup vegetable or olive oil.

How to prepare:

Prepare the vinaigrette : in a bowl , whisk together vineger ,ginger ,salt and sugar .whisk in oil and set aside .preheat the grill to midium-high.Season salmon with salt and pepper.Grill until cooked to taste, about 4 minutes per side.
Meanwhile ,sprinkle mashrooms with garlic seasoning. Heat oil in a sauté pan over medium-high heat. add the mushrooms and sauté until just browned.
Make a bed of mushrooms slices in the center of each dinner plate and top with a salmon fillet.
Drizzle each fillet with 3 tablespoons of vinaigrette.
Sprinkle with chopped mint.

Grilled lamb loin Chops.

noreply@blogger.com (chefme) — Wed, 11 May 2016 10:59:00 -0700

Ingredients:

8 lamb loin chops.
1 1/2 tablespoons olive oil.
2 sticks (8 ounces) butter.
1 1/2 tablespoons olive oil.
1/2 cup balsamic vinegar.
4 tablespoons chopped fresh parsley and chives.

How to prepare:

Turn your berbecue on medium to high heat , be sure the grill is hot.
Salt and pepper both sides of chops. Drizzle oil on top.
Place the chops on the grill for about 6 minutes on each side , charring both sides well.
On the stove , in a hot sauté pan , add butter and heat until brown. Remove the pan from the heat , add vinegar and mix together . add parsley and chives.
To serve , place the lamb chops on plates and spoon sauce over the top of each chop,

Opal Apple Peanut Butter dip.

noreply@blogger.com (chefme) — Wed, 11 May 2016 10:33:00 -0700

Ingredients:

3 Firstfruits Opal apples, sliced.
1/2 cup crunchy granola.
1 tablespoon honey .
1/4 teaspoon cinnamon.
1/cup creamy peanut butter.
1/2 cup greek yougurt.

How to prepare:

In a large bowl, combine peant butter, yugurt ,honey, cinnamon. stir until smooth.
Transfer the dip to a serving bowl and top with granola.
serve this healthy ,kid -friendlydip with opal apple slices.
makes 4-6 servings.

Chicken salad on the half Shell

noreply@blogger.com (chefme) — Wed, 11 May 2016 10:11:00 -0700

Ingredients:

2 pounds rotisserie chicken .
2 1/2 tablespoons fresh lemon juice, divided.
1cup sliced celery.
1 cup chopped green onions.
1 cup chopped red bell paper.
2/3 cup chopped fresh cilantro.(optional).
1 cup mayonnaise or reduced fat mayonnaise.
salt and freshly ground black pepper.
4 large ripe fresh avocados.

How to prepare:

In a large bowl , toss chiken with 2 tablespoons lemon juice , stir in celery, green onions , bell pepper, cilantro , mayonnaise , salt and pepper to taste.
Cover and refrigerate for at least 1 hour.
Cut avocados in half and remove the seeds.
Brush the insides with the remaining lemon juice , Mound scoops of the chicken salad onto the avocado halves and serve immediately.
Makes 8 servings.

Mexican chopped Tuna salad

noreply@blogger.com (chefme) — Wed, 11 May 2016 09:50:00 -0700

Ingredients:

2 cans of light tuna in water, drained.
5-ounce bag mixed green salad .
15 ounce can garbanzo beans , drained .
15-ounce can kidney beans , drained
2.25 -ounce can sliced black olive , drained .
1/2 cup shredded Mexican cheese blend.
1 medium ripe avocado , peeled pitted and diced.
1/2 cup hommade or deli fresh pico de gallo.
homemade or prepared creamy cilantro dressing .
tortilla chips , for serving .

How to prepare:

in a medium bowl , flake tuna , gently fold in salad greens , beans, olives, cheese, avocado , pico de gallo and dressing to taste.
serve immediately or chill until ready to serve.
seve with tortilla chips , makes 4-6 sevings.

Watermelon Grape, Mint salad

noreply@blogger.com (chefme) — Mon, 9 May 2016 12:58:00 -0700

ingredients:

10 cups cubed seelmess watermelon.
10 cups red seedless grapes.
1 1/4 cups white grape juice.
5 teaspoons minced fresh mint .
5 teaspoons honey .

How to prepare

in several large bowls , combine watermelon and grapes.
in a small bowl , combine grape juice , mint and honey , whisk to blend.
pour the dressing over the fruit and toss to coat. serve immediately in a watermelon boat or large bowl.

Coffe smoothie

noreply@blogger.com (chefme) — Mon, 9 May 2016 12:46:00 -0700

ingredients:

3/4 cup low-fat vanilla frozen yougurt.
1/4 cup cold nonfat milk.
1stick starbucks via ready brew.
1 banana.
1 cup ice.

How to prepare:

in a blender , combine frowen yougurt, milk starbucks via ready brew, banana and ice.
blend and serve . makes 1 serving.

Creamy citrus shake

noreply@blogger.com (chefme) — Mon, 9 May 2016 12:37:00 -0700

ingredients:

1/2 cup milk
3/4 orange juice
4 large scoops vanilla ice cream or frowen yougurt.
orange slices for garnish.

How to prepare:

in a blender , combine milk , orange juice and ice cream, blend until smooth.
pour into glasses and garnish with orange slices , makes 2 servings

Green Tea Mango

noreply@blogger.com (chefme) — Mon, 9 May 2016 12:26:00 -0700

Ingredients:

2 cups water
4 kirkland signature/ to en green tea bags.
1/3 cup honey or sugar.
2 cups mango nectar.
2 cups chilled seltzer ice cubes.
6 fresh mango spears.
mint springs, for garnish.

How to prepare:

Heat water to 175°f . add teabags and steep for 30 seconds. remove the teabags and add honey or sugar to the brewed tea , let cool , then refrigerzte until chilled.
add mango nectar and seltzer to the chilled tea .
pour over ice cubes into individual glasses,add mango spears .
garnish with a fresh mint sprig. Makes 6 servings.

Avocado fruit salsa

noreply@blogger.com (chefme) — Mon, 9 May 2016 11:50:00 -0700

ingrediens:

3 medium-sized ripe avocados, pitted,peeled and diced.
3 tablespoons lemon juice.
1/2 cup plain greek yogurt.
2 tablespoons agave nectar.
2 california-grown mandarins,peeled and segmented.
2 navel oranges, peeled segmented and diced.
2 nectarines , pitted and diced.
kiwifruit ,peeled and diced .
1 cup diced seedless watermelon.
1 cup blueberries.
1 cup red or green seedless grapes , halved.
cinnamon sugar pita chips, for serving

How to prepare:

in a large bowl , mix avocados and lemon juice .
drain off excess lemon juice and serve it. set the avocados aside.
in a small bowl , thoroughtly whisk the reserved lemon juice , yougurt and agave nectar.
add mandarins , oranges , nectarines ,kiwifruit, watermelon, blueberries and grapes to the avocados in the large bowl, gently mix to combine , fold in the dressing .
serve with cinnamon sugar pita chips,

Shrimp cocktail with Hummus.

noreply@blogger.com (chefme) — Mon, 9 May 2016 11:22:00 -0700

ingredints:

2-4 tablespoons horseradish, to taste
1 cup sabra roasted pine nut Hummus.
1/2 teaspoon old bay seasoning
1 cup chopped romaine lettuce.
16 shrimp ,cooked , peeled and chilled .
4 thin lemon slices.
2 tablespoons chopped green onion
1/4 cup diced tomato.
cheesecloth

How to prepare :

place horseradish in a piece of cheesecloth and squeeze to drain off excess liquid.
stir the hummus garnish throughtly into the hummus, in a small bowl, combine the hummus , drained horseradish and old bay seasoning, stirring to blend .
place some chopped romaine in each martini glass,top with the hummus mixture,
place 4 shrimp and lemon slice on the rim of each glass,garnish with green onion and diced tomato.

Note: if cheesecloth is not available , press horseradish against the side of the measuring cup with a fork nd tilt to drain off excess liquid.

bastilla by seafood

noreply@blogger.com (chefme) — Mon, 9 May 2016 10:38:00 -0700

Ingredients:

250 g small bastilla papers.
300 g peeled shrimp.
300 g squids , cut to squares.
300 g white fish , cut to squares.
100 g noodles rice.
80 green olive without seeds.
1/4 preserved lemon chopped.
150 g mushrooms , minced.
100g melt butter.
Half of lemon juice.
5tb olive oil.
1 clove garlic , minced.
1 onion , minced.
1teaspoons harissa (chili dough)
2 tablespoons parsley and cilantro, chopped.
1 egg.

How to prepare:

In a frying pan over high heat browns shrimps and squids in 3 tablespoons butter ,2 to 3 minutes and keep it in a bowl.
fry white fish in 2 tablespoons butter for 2 to 3 minutes over high heat.
in another pan heat olive oil, put onion garlic , mushrooms , chili dough , green olives and spices for 5 minutes over medium heat , During the cooling add the preserved lemon, parsley and cilantro.
soak the noodles in hot water for 5 minutes, drain and cut.
in a large bowl, mix gently the white fish with seafood, noodles , mushrooms and onion mixture add lemon juice.
divide the stuffing into four equal shares
paint a small round cake with butter , put bastilla paper , and paint it by butter ,then put the stuffing inside, cover it with another paper.
take out the bastilla and place it in grease oven plate.
the same thing for the other bastillas , until you run out the stuffing.
Cook the bastilla in an oven , heat it in the temperature of 180° until golden in color, serve it in hot.

Granola fresh fruit Parfait

noreply@blogger.com (chefme) — Mon, 9 May 2016 10:00:00 -0700

INGREDIENT.

1 cup low -fat granola
1/2 cup Nutella hazelnut spread
1 1/4 cup plain or vanilla
Greek style ,nonfat yogurt.
cup diced mixed fresh fruit ( pineapple strawberries , cantaloup, honeydew melon ,...)
4mint sprigs, for garnish .(optional)

HOW TO PREPARE

For each serving , /parfait glass, dollop with layers as follows;

2 tablespoons granola
1 tablespoon Nuetella ,
2 tablespoons yougurt.
1/4 cut diced fresh fruit.
2 tablespoon granola
1 tablespoon Nutella.
Top with a spoonful of yogurt and a mint sprig , makes 4 serving .

Cabbage and carrots salad

noreply@blogger.com (chefme) — Thu, 28 Apr 2016 10:39:00 -0700

Cabbage and carrots salad is the most popular salad in the fast-food shops, and in the American grill dishes, it calls COLESLAW.

INGREDIENTS

small cabbage.
medium carrots.
2tbsp lemon juice.
1 teaspoon sugar.
4/1 cup mayonnaise.
salt and pepper.

HOW TO PREPARE

cut the cabbage leaves high-cut.
peel the carrots and rub it.
Mix cabbage section with grated carrots.
Mix lemon juice with sugar , mayonnaise.
Add the mixture of lemon juice and mayonnaise to the cabbage and carrot mixture.
stir the salad , and modifies the taste by adding a pinch of salt or vinegar if needed.