Monday, January 2, 2012

Menu Monday

Happy New Year!  What do you look forward to most about the beginning of a new year?  With the Holidays behind us, I am looking forward to getting back to a regular schedule which also includes cooking.  I have saved several new recipes over the past couple weeks that I can't wait to try.

Smoky Corn and Black Bean Pizza
1 plum tomato, diced
1 cup caned black beans, rinsed
1 cup fresh corn kernels (about 2 ears)
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough
1/3 cup barbecue sauce
1 cup shredded mozzarella

1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl.  Sprinkle cornmeal onto a large baking sheet.  Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill.  Close the lid and cook until the crust is puffed and lighting browned on the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust.  Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese.  Close the lid:  grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

Buffalo Chicken Tacos
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
2/3 cup flour
3 tablespoons cornstarch
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1/3 cup buffalo wing sauce (Frank's Buffalo Wing), plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Shredded lettuce
Diced onions and cilantro
Avocado slices
Ranch dressing
Green onions

1. Heat a large Dutch oven over medium-high heat.
2. In a large bowl, combine cornstarch, flour, cayenne, and garlic powder.  Season the chicken with pepper then dredge in the flour mixture.
3. Add 1 tablespoon of olive oil to the Dutch oven and once hot, add chicken and cook on both sides.  Once the chicken is done, set it aside and toss with 1/3 cup buffalo wing sauce.

Assemble to tacos.  Yield:  5 servings, 2 tacos each.

Smoked Salmon BLT
4 slices thick cut bacon
1/4 cup mayonnaise
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill leaves
8 (1/2 inch thick) slices multi grain bread
6 ounces smoked salmon
1 cup arugula, divided
2 to 3 large tomatoes, sliced

1. In a medium skillet over medium high heat, cook the bacon until crispy.  Remove from skillet and drain on paper towels.
2. In a small bowl, combine the mayo, lemon zest, lemon juice, and fresh dill.  Spread the lemon may over 1 side of each slice of bread.  Arrange the smoked salmon on 4 slices of the bread.  Break the bacon in half and put on top of the smoked salmon.  Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top.  Cover with remaining slices of bread.

Pioneer Woman's Ginger Steak Salad
Marinade Ingredients:
2 Tablespoons soy sauce
1 Tablespoon Sherry
2 gloves Garlic, minced
2 teaspoons Brown Sugar
1 whole Rib-eye, Strip or Sirloin Steak
2 Tablespoons Olive Oil

Salad Dressing:
2 Tablespoons Olive Oil
2 Tablespoons Soy Sauce
2 Tablespoons White Sugar
1 Tablespoon Lime Juice
2 cloves Garlic, finely diced
1 Tablespoon Fresh Ginger, Minced
1/2 whole Jalapeno, seeded and diced

Salad Ingredients:
2 whole green onions
8 ounces salad greens

1. Combine steak marinade ingredients in a ziploc bag.  Mix and place steak into bag and marinate for 30 minutes to 2 hours.
2. Combine salad dressing ingredients and slice green onions
3. When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet.  Cook steak about 1 1/2 minutes per side or until medium rare.  Remove from skillet and keep on a plate allowing to cool slightly.
4. Toss salad greens in 3/4 of the salad dressing.  Place steak on cutting board and slice thinly, then pour juices from the plate over the top.  Mound tossed salad on a platter, then place sliced steak on top of salad.  Pour remaining salad dressing over the top.  Sprinkle with green onions and add cherry tomatoes.

Apple Dumplings
2 sticks butter
1 teaspoon vanilla
1 1/2 cups sugar
2 tubes crescent rolls
2 granny smith apples
12 ounces of Mountain Dew
Vanilla ice cream

1. Peel and slice the apples.  Wrap each slice in a crescent dough triangle and place in greased pan.  
2. In a bowl, melt the butter and stir in sugar and vanilla.  Pour over top of the wrapped apples or spread on top with a spoon.
3. Pour the Mounting Dew all around and sprinkle with cinnamon.  
4. Place in 350 degree oven for 30 to 40 minutes. Serve hot with ice cream.

1 comment:

  1. The Buffalo Chicken Tacos sound great! I'll be making these this week!