Chicken Tostadas with Tomatillo Salsa - Dinner - Lunch - Recipes

Chicken Tostadas with Tomatillo Salsa

Serves 6

Recipe

Roasted chicken breasts: (or you can buy a cooked roasted chicken breast)

3 Boneless, skinless chicken breasts

2 tablespoons blended oil (I use Smart balance)

1 teaspoon kosher salt

½ teaspoon pepper

1 cup low sodium chicken broth plus 2 tablespoons (divided)

Roasting the chicken: In a sauté pan, heat the oil on medium-high heat. Season the chicken breasts on both sides with the salt and pepper then place in the pan and sauté on each side for 2 minutes.  Remove then in an oven safe baking dish place the chicken and chicken broth, cover and bake for 30 minutes on 350 degrees. Once cool, shred the chicken and place in a sauce pan and add 1 ½ cups of the tomatillo salsa and heat.

Tomatillo Salsa:

10 tomatillos, husked and rinsed

1 jalapeno pepper, sliced and seeds removed

1 onion, quartered

1 teaspoon white vinegar

Water

1 teaspoon ground cumin

1 cup fresh cilantro leaves, coarsely chopped

2 limes, juiced

Salt to taste

1 chipotle pepper in adobo sauce (for a smoky flavor or use 2 jalapenos)

In a saucepan add the tomatillos, jalapeno, onion, vinegar and water to cover. Bring to a boil then reduce heat to medium and cook until the tomatillos are soft, about 10 minutes. Drain and put the vegetables in a food processor, add the cumin, cilantro, lime juice, chipotle pepper and salt.  Blend until slightly chunky.

12 White corn tortillas

Blended oil

8 ounces Monterey Jack cheese, grated

½ head iceberg lettuce, chopped

5 ounces grape tomatoes, sliced

Garnish with sour cream and chopped green onions

Heat oil in a sauté pan and cook the tortillas, one at a time until crisp, drain.

To assemble: Place cooked tortillas on a plate, top with chicken/tomatillo mixture, cheese, lettuce, tomatoes, sour cream and green onions.

Lobster Ravioli with Lemon Cream Sauce - Dinner - Recipes

Lobster Ravioli with Lemon Cream Sauce

Time to make your Valentines Day shopping list: 

Red roses

Chocolate covered
      strawberries

Champagne

Candles

Lobster 

I made homemade lobster raviolis last night and my husband loved this dish.  He also loves that I started this blog because now he doesn't have to wait until I'm hosting a dinner party to enjoy all these wonderful dishes.  Also, after I've taken my food photo shots he always has a beautiful place set at the table! 

Recipe

Serves 4


Ravioli Dough
3 cups flour
4 large eggs, room temperature
2 teaspoon olive oil
pinch of salt
1-2 tablespoons of water

Egg wash (1 egg, lightly beaten)

In a mixing bowl using a hook attachment, add the flour and the eggs and mix. Add the olive oil, salt and water and continue mixing until a large ball has formed.  Lower speed and let knead for 4-5 minutes.  Separate into 2 balls, cover with plastic wrap and let sit for 20 minutes.  Mix egg wash and set aside.

On a floured board roll dough until thin. (If you have a pasta machine it's much easier).  cut rolled pasta into 4 inch wide strips. 

Lobster Filling
1 pound fresh or frozen lobster tails, thawed
4 teaspoons salt, divided
1 teaspoon olive oil
1 teaspoon unsalted butter
1/2 shallot, minced
1/2 cup whole milk ricotta cheese
1 teaspoon fresh lemon juice
3 tablespoons Parmesan cheese, grated
Salt and fresh ground pepper to taste

Fill a large pot halfway with water and bring to a boil, add 2 teaspoons of salt to the water then add the lobster tails and cook until done (1 minute per ounce).  Remove the lobsters from the water and let cool. Remove shells, dice (1/4-inch) and place lobster meat in a medium bowl.

In a saute pan heat the olive oil and butter, add the shallots and cook 3-4 minutes.  Remove from heat to cool.  Once cool, add to the lobster meat then add the ricotta cheese, lemon juice, Parmesan cheese and salt and pepper to taste.

Spoon a tablespoon of filling on the pasta dough 3 inches apart, brush egg wash between filling and on edges, lay another pasta dough strip on top and using a ravioli cutter cut around filling to desired shape (square or round).

Fill a large pot with water and bring to a boil, add salt and 6-8 raviolis and cook 7-9 minutes (cooking time will depend on how thin the pasta was rolled out), continue with the remaining raviolis in batches. 

Lemon Cream Sauce
1 tablespoon olive oil
2 tablespoon unsalted butter
1 clove of garlic, finely chopped
1 small shallot, finely chopped
1/2 cup white wine 
3 lemon slices
1 cup heavy cream
1/4 cup Parmesan cheese, grated
Salt and fresh ground pepper to taste

Garnish: Fresh lemon zest, shaved Parmesan cheese.

In a saute pan heat the olive oil and butter.  Add the garlic and shallot and cook for 2-3 minutes.  Add the wine and reduce by half.  Add the lemon slices and cook for another 1-2 minutes then add the heavy cream and Parmesan cheese.  Simmer for 10-15 minutes and season with salt and pepper to taste.  pour over cooked raviolis and garnish with fresh lemon zest and shaved Parmesan cheese.

Tequila Chicken Chili - Dinner - Recipes

Super Bowl XLV

Score a Touchdown with this Chicken Chili recipe!

This recipe is great to serve over steamed white rice.

Tequila Chicken Chili

Recipe

3 limes (including zest of 1 lime)
1/2 cup tequila
Red pepper flakes

2 lbs boneless skinless chicken breasts
2 large onions, chopped
5 cloves of garlic, chopped
1 tablespoon olive oil
2 (4 oz) cans of green chilies
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper, divided
1/4 teaspoon ground cloves
6 cups low sodium chicken stock

3 (16-oz) cans of great northern beans

1 cup grated Monterey Jack cheese

Salt to taste
 

Garnish:

Grated Monterey Jack cheese
Sour cream
Chopped fresh green onions

 

Trim any fat from chicken breasts and place in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken. Juice all 3 limes and pour the juice over the chicken. Add the tequila and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.

Heat olive oil in stock pot and add onion and sauté for about 10 minutes until translucent. Add the garlic, green chilies, cumin, cayenne pepper, and cloves and sauté for an additional 10 minutes. Add the chicken stock and bring to a boil then reduce the heat and simmer.

Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.

Add the northern beans, cubed chicken and 1 cup of cheese to the chili and simmer for 20 minutes.

Garnish with cheese, sour cream and chopped green onions. Season with salt to taste.

Roasted Red Pepper Soup - Dinner - Lunch - Recipes

Roasted Red Pepper Soup

My husband would eat this soup every day if I made it. I've been making it for over twelve years and it tastes just as delicious as the first time.

A couple of years ago for a holiday party I served this soup in espresso cups as an hor d’oeuvre garnished with chives and Parmesan cheese, it was a hit!   Enjoy.

Recipe

6 Red bell peppers, cored, seeded and halved lengthwise
4 Tablespoons unsalted butter
1 Cup chopped onions
1 Cup chopped leeks
½ Teaspoon salt
½ Teaspoon ground black pepper
3 Small boiling potatoes, peeled and sliced
5 Cups chicken stock or canned broth

2 Tablespoons fresh chives, chopped for garnish
Freshly grated Parmesan cheese for garnish  

Toasted croutons and a drizzle of good extra virgin olive oil

Preheat broiler. Line a baking sheet with aluminum foil and lay bell peppers halves, cut side down on the foil.  Broil two inches from the heat until well charred, 8-12 minutes. Transfer to a large plastic bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes. Remove peppers from the bag and slip off and discard the skins. Coarsely chop the peppers and set aside. Melt the butter in a large soup pot. Add the onions, leeks, salt and black pepper. Sauté over low heat until the vegetables are soft and translucent, 10-15 minutes. Add roasted peppers, potatoes and the stock, bring to a boil then lower the heat and simmer for 30 minutes, uncovered, until the vegetables are tender.

Using an immersion blender, blend until smooth or blend in batches in a food processor then return to the pot and heat through.  Serve this soup garnished with chives, Parmesan cheese, toasted croutons with a splash of olive oil. 

Roasted Tomato & Basil Soup - Dinner - Lunch - Recipes

Roasted Tomato & Basil Soup

This soup is perfect on a chilly winter day for lunch or dinner.  This soup also pairs perfectly with rustic grilled cheese sandwiches!

Recipe

3 Lbs ripe plum tomatoes, cut in half lengthwise

3 Tablespoons olive oil

1 Tablespoon kosher salt

1 ½ Teaspoons freshly ground black pepper

2 Tablespoons blended oil (I use Smart Balance)

2 Tablespoons unsalted butter

1 Large yellow onion, chopped

6 Garlic cloves, finely chopped

¼ Teaspoon crushed red pepper flakes

28 Ounces canned plum tomatoes with their juice (Imported Italian brand)

1 1/2 Cups fresh basil leaves, chopped

1 Teaspoon fresh thyme leaves

1 Quart Homemade Chicken stock (for store bought use reduced sodium)

Parmesan cheese, shaved

Preheat oven to 400 degrees.

Toss together the tomatoes, 3 tablespoons olive oil, salt and pepper.  Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In a 8-quart stockpot on medium heat, add 2 tablespoons of blended oil and the butter. Add the onions, garlic and pepper flakes and sauté for 10 minutes until the onions start to brown.  Add the canned tomatoes, basil, thyme and chicken stock.  Add the oven roasted tomatoes, including the liquid. Bring to a boil, reduce heat and simmer uncovered for 40 minutes. Using an immersion blender, blend until smooth or blend in a food processor.  Serve with shaved Parmesan cheese.