avocado mayo

Does anyone know where i can find a recipe for scallop sauce for sushi?

when i go to my local sushi place and get a salmon avocado roll i always get the scallop sauce to dip it in. I really wanted to find a recipe for this but have had no luck! I think that i has something like mayo and chili sauce?!

Scallop Sauce
Scallop Sauce with Olive Oil, Garlic and Hot Pepper
from Essentials of Classic Italian Cooking by Marcella Hazan
adjusted for 2 servings

1/2 pound bay scallops
4 TBSP olive oil
1/2 TBSP garlic, minced
1 TBSP chopped parsley
red pepper flakes, to taste
4 ounces spaghetti
1/4 cup unflavored bread crumbs, toasted

Wash the scallops in cold water, pat dry and cut into pieces 3/8 inch thick.

Put the olive oil and garlic in a saucepan, turn on the heat to medium and cook, stirring, until garlic becomes colored a light gold. Add the parsley and hot pepper. Stir once or twice, then add the scallops and one or two pinches of salt. Turn the heat up to high, and cook for about 1 1/2 minutes, stirring frequently until the scallops lose their shine and turn a flat white. Do not overcook the scallops or they will become tough. Taste and correct for salt and hot pepper. If the scallops shed a lot of liquid, remove them from the pan with a slotted spoon and boil down the watery juices. Return the scallops to the pan, turn them over quickly, then turn off the heat.

If you are a mom at home on a diet, you will probably related to a frequent situation I encounter as a weight loss consultant. Many of my clients with children are able to keep to a healthy eating plan through most circumstances except two. It all starts to go astray when the kids come home from school, or when they are preparing school lunches.

It’s no surprise really. Kids love snacks we buy from the supermarket, and parents love them because they are quick and easy to throw into the lunchbox or for kids to grab from the shelves in the pantry. Small bags of chips, tasty bite size crackers, sodas and the like. No problem. Except when it comes to mom’s weight loss program. Mom loves them too!

These products are high in fat, high in energy and high in refined sugars. And after one, two or three nibbles it is possible to wrack up an unwanted 500 calories. This single act will probably stall your weight loss or even worse!

To stop your kids from sabotaging your weight loss efforts, here are 20 snack ideas for kids that will do far less damage to your weight loss program if mom nibbles (just a little).

1. Chop up 1/2 tinned pear or other fruit in natural juice and set in 200mls of low calorie jelly. Make up into individual disposable plastic containers with lids.

2. Cut up crisp vegetable sticks with dipping sauce – ranch, peanut (satay), sweet chili or tomato.

3. Cut celery sticks 6-8 cm, fill with cottage cheese and top with sultanas or chopped nuts.

4. Combine a mixture of low fat hard cheese cubes, nuts and dried fruits in plastic wrap or a lunch bag.

5. Roll up thin slices of carrot and celery with grated cheese in a slice of cold meat. Secure with toothpick. Slice the carrot and celery with a vegetable peeler for really thin slices.

6. Cut oranges into quarters and freeze on trays. Put into plastic bags for a fruity ice block.

7. Meatball surprise. Next time you are making meatloaf, double the quantity and make a batch of meatballs. These are great in lunchboxes cold. Add a slice of pineapple with a toothpick to each meatball. Add dipping tomato sauce if required.

8. Mini quiches….make a batch of crust-less quiche and cook in muffin tray. Each ‘muffin’ will be a wonderful healthy snack for kids. 9. Chilled fruit surprise – slice a combination of strawberries, bananas, kiwi fruit, watermelon, grapes or in season fruit. Place in small resealable plastic container. Top with apple juice; do not overfill. Seal, freeze. When packed in lunchbox, will keep sandwiches cool and prove a refreshing treat on a hot day.

10. Rice cakes spread with mashed avocado, mashed banana and cinnamon, or try mashed avocado, sliced tomato and sprouts.

11. Chopped hard-boiled egg served with low fat mayo, salt, pepper on a crisp bread.

12. Leaf wrappers: wrap a cheese finger, celery stick and carrot stick in a lettuce leaf. Wrap in foil and place in lunchbox. Contents will be kept moist.

13. Yoghurt tub.

14. Baby Bell Cheese and low fat cracker.

15. Creamy dates: slice dates lengthways, remove stone. Fill with Philadelphia cream cheese (low fat).

16. Quick sausage rolls: wrap a skinned (good quality) sausage in several sheets of filo pastry. Brush pastry with beat egg to glaze. Cut into desired lengths. Bake in moderately hot oven for 15-20 minutes. Rolls can be frozen.

17. Same as above but use fresh chicken breast strips and cut to 2″ – use tomato or favorite dipping sauce

18. After school hot snack attack: Spread a round of pita bread with tomato paste and herbs. Top with tomato, ham, mortadella, add onion, sliced mushrooms or pineapple. Sprinkle grated low fat hard cheese over pita bread. Grill to make a tasty pizza. If no pita bread is available, substitute a crisp bread.

19. Fruity kebabs: place bite size pieces of fruit in season on kebab skewers.

20. Pop top sandwich tuna tin, crisp bread, sachet of mayonnaise. Kids can put their snack together at school so that it doesn’t go soggy.

Remember fresh is best both for yourself and your children. By substituting these ideas for some of the prepackaged snack food and cookies your kids eat you will be doing both them and yourself a favor.

About the Author:

To read about hangover symptoms and alcohol hangover, visit the Health And Nutrition site.

Article Source: ArticlesBase.com – Being A Mom And Losing Weight

avocado cilantro dressing

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

One of the most common questions I receive is how to make healthy, low fat raw salad dressings that actually taste good!

Well these 5 raw recipes taste pretty good to me so I thought I’d share them with you!

#1: Tangy Tomato Dressing

• 2 cups pineapple
• 1 cup tomato
• 1 cup cucumber

Blend and pour over your favorite greens!

#2: Ridiculously Delicious Dressing

• 2 medium-sized tomatoes
• 1 Ataulfo (yellow) mango*
• Handful of fresh cilantro

*Ataulfo mangoes are much creamier than the more common Kent or Tommy varieties.  I find them to be much tastier as well.

Cut the tomatoes into quarters and place into a blender.  Peel and chop the mango into large pieces, close to the size of the tomato quarters.  Place the mango pieces in the blender.  Chop the cilantro and place in the blender.

Lightly pulse. Don’t blend it too much or it will get bubbly and yucky.

I especially like to eat this as a sauce over spiralized zucchini or yellow squash.  You just can’t beat the summertime mango-tomato-cilantro combo!

#3: Not-So-Pretty Pistachio Dressing

• 2 medium tomatoes
• Half of 1 medium cucumber
• 1 oz pistachios

Coarsely chop everything and blend.

I like to pour this over romaine lettuce and spiralized cucumber.  It’s a nice savory alternative to the usual sweet and fruity dressings.

And you’ll know the reason for the name once you make the recipe.

#4: Orange You Glad You Saved That Avocado?

• Half of one Hass avocado
• 8 oz orange juice

Mash the avocado and OJ with a fork to combine.  Mix with shredded cabbage, celery, and/or carrot for a healthy raw slaw.

This one is actually a recipe from The 80/10/10 Diet that I tried last winter when the delicious Valencia oranges were in season.  I’m looking forward to trying it again real soon!

#5: Totally Chicken-Less Chicken Salad

• 2 cups of red, black, or concord grapes
• 1 cup of chopped fennel fronds
• Fresh dill

Put the grapes in first, then blend everything.

This recipe was actually inspired by traditional chicken salad, which usually has grapes, celery, and dill.  I replaced the celery with fennel because I like the anise flavor.  If you can’t find fennel or you don’t like the taste, feel free to use celery instead.

You could easily chop all the ingredients instead of blend them and eat the mixture on its own for a more authentic “chicken salad.”

Enjoy the recipes and feel free to share your own favorite healthy raw salad dressings below!

About the Author:

For more information on the best raw vegan diet, be sure to visit Fit On Raw and subscribe to Swayze’s newsletter Peachy Keen Ezine. By subscribing, you will also receive the free report The 4 Principles of a Healthy Raw Diet as well as the 5-week mini-course The Fool Proof Transition to Raw.

Article Source: ArticlesBase.com – 5 Delicious Low Fat & Healthy Raw Salad Dressings

baked avocado dip

Avocado Cheese Dip?!?!?

I am looking for a recipe that is for an avocado cheese dip that comes served hot. I tried looking for it online but coundn’t find it. Usually it comes served at a restaurant with pita bread and i know that it is baked in a stove. So if anyone could help i wold greatly appreciate it!

I have never heard of an avocado dip thats heated. My best guess is you are looking for artichoke dip. 1/2 cup mayo, 1/2 cup sour cream, 1 cup grated parmesan or asiago cheese, 1 14oz can of artichoke hearts in water, drained and chopped, 1 clove of garlic minced, and a dash of red pepper, or red pepper flakes, Mix everything together well, put in a pie plate and cook at 350 for approx. 30 min.

Ingredients:

1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 1/2 pounds chicken wings — shoulder
midsection only — cut apart
1 carton (6 oz) frozen — avocado dip, thawed;
1 cup homemade guacamole

Method:

In a large plastic bag, mix honey, lime juice, chili powder, and soy
sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally,
at least 1 hour or up to a day. Lift out wings and place in a single layer
on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450
degree oven 15 minutes.

Turn pieces over and continue baking until browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and chill up to 1 day; serve at room temperature or reheat in a single layer in pans in a 350 degree oven for about 10 minutes.) Put wings on a platter. Place avocado dip in a bowl set on platter with the wings.

This recipe makes 8 to 10 appetizer sized servings.

Hygiene Tips:

From the point of view of food safety, you’re taking a risk if you leave it outside the refrigerator for more than two hours. Unfortunately, bacteria  grow and multiply at temperatures between 40 degrees and 140 degrees, and they flourish at room temperature.

To avoid food borne illness, all foods of animal origin should be kept  either hotter than 140 degrees or colder than 40 degrees.  If you know you won’t be returning home directly after shopping, bring along an insulated bag or box to keep cold foods cold until you can get them into the refrigerator.

About the Author:

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a BBQ blog that is updated daily, so don’t forget to subscribe to their feed.

Article Source: ArticlesBase.com – Hot Fajita Barbecue Chicken Wings With Guacamole

chicken avocado salad recipes

Good recipe for spinach salad?

Thinking about chicken, bell pepper, cucumber, celery, Italian dressing and avocado. What else could I add on… I’m craving a good salad!!!

TOSSED SPINACH SALAD

1 pound fresh spinach, torn in pieces
4 boiled eggs, sliced
6 slices bacon, cooked and crumbled
1/2 pound fresh mushrooms

DRESSING:

1 cup salad oil
1/4 cup sugar
1/3 cup ketchup
1/4 cup vinegar
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 medium onion, grated

Mix dressing ingredients and refrigerate. Combine salad ingredients, saving a few egg and mushrooms slices to arrange on top. For a wilted salad, pour dressing on and toss before serving. For a crisp salad, leave dressing off and pass for individual serving.
Serving Size: 8

OR

BABY SPINACH SALAD

1/4 c. olive oil
1/4 c. 7 up or ginger ale
1/4 c. balsamic vinegar
1 T. Dijon mustard
1 tsp. pure vanilla extract
1 tsp. orange zest
1 T. orange juice
1/2 teaspoon freshly grated ginger
salt and pepper to taste
pinch red pepper flakes

Whisk ingredients together and toss with baby spinach or mixed baby greens

OR

CRAN/RASPBERRY SPINACH SALAD

1 lg. pkg spinach salad leaves
1/3 pkg goat cheese
3/4 cup walnuts
1/2 cup dried cranberries
1 bottle raspberry vinaigrette

Divide the spinach leaves onto 4 small saucers (or plates).
Cut the goat cheese into small pieces (about the size of a crouton). Sprinkle onto of the salads.

Sprinkle the walnuts on each salad.

Sprinkle the dried cranberries on each salad.

Top with Raspberry Vinaigrette.

Note: If you want more goat cheese, walnuts or cranberries then please feel free to add them. Enjoy!!

Makes about 4 servings.

OR

SPINACH EGG SALAD

fresh spinach, stems removed
3 hard-boiled eggs
1/4 tsp celery seed
5 slices bacon, reserve bacon grease

Hard boil the eggs (simmer about 10 min). Remove yolks from whites. Chop whites coarsely.
Mix egg yolks, olive oil, celery seed and Dijon mustard to make a dressing for salad.

Heat bacon grease till it just about smokes and add red wine vinegar. Add chopped whites .

Pour over salad, add cut up bacon, toss and serve and serve on a bed of fresh spinach.

OR

CHINESE SPINACH SALAD

1 lb. fresh spinach
1 c. bean sprouts
1 c. sliced mushrooms
1 sm. can sliced water chestnuts or fresh zucchini
1 1/2 tbsp. sesame seeds

DRESSING:

1/2 c. salad oil
1/4 c. soy sauce
2 tbsp. lemon juice
1/2 tsp. sugar or honey
1 1/2 b tbsp. minced onion or chives
1/2 tsp. pepper

Wash and drain spinach leaves. Tear into bite-sized pieces; set aside. Cover bean sprouts with boiling water; let stand 5 minutes; drain. Slice mushrooms. If using fresh zucchini slice into small pieces.
Combine spinach, bean sprouts, mushrooms and water chestnuts or fresh zucchini. Refrigerate. Mix salad dressing and place in refrigerator. When ready to serve toss salad ingredients with sesame seeds and then add dressing.

OR

INDIAN SPINACH SALAD

1/4 c. white wine vinegar
1/4 c. salad oil
2 tbsp. chopped chutney
2 tsp. sugar
1/2 tsp. salt
1 1/2 tsp. curry powder
1 tsp. dry mustard
2 tbsp. sliced scallion tops
8 c. fresh spinach, torn into bite size pieces
1 1/2 c. chopped apple
1/2 c. raisins

In closed top jar combine vinegar, oil, chutney, sugar, salt, curry powder and mustard. Cover and chill. Place torn spinach in large salad bowl, top with apples, raisins, green onions and optional peanuts. Shake dressing and pour over salad. Makes 6-8 servings

JM

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

avocado and corn salad

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

Salad Dressings

Salad is a mixture of hot and cold foods commonly made up of fruits and vegetables and then mixed with dressing such as crouton or nuts. Sometimes, whole grains, cheese, pasta, fish or meat are also added. It is usually served before or after the main meal as a dessert or appetizer.

This light meal has various types such as the caesar salad and green salad. The usual kind contains croutons and romaine lettuce dressed with black pepper, Worcestershire sauce, egg, olive oil and lemon juice as well as parmesan cheese.

Green salad is frequently composed of several vegetables such as lettuce, tomatoes and carrots. It is also known as the garden salad. Other usual vegetables in garden salads include radishes, celery, carrots and avocado, red onions as well as spring onions, onions, mushrooms, peppers and cucumbers. Other ingredients include black beans, artichoke hearts, hard boiled eggs and olive, pasta, tomatoes as well as green beans, sweet corn, rice and cooked potatoes.

The heart of palm, roasted red peppers, cheeses, croutons, fish or meat are also occasionally added to green salads. Michigan salad, Greek salad, Cobb salad, chef salad and Caesar salad are various types of garden salads.

Entrée salads may have either fried or grilled chicken fingers as well as seafood like fried or grilled shrimp placed on top of it. Fish steak, commonly tuna, salmon or mahi-mahi, can also be placed on top of the salad. Steaks like Sirloin can be sliced, grilled and placed over the entrée salad.

Salad dressings differ across cultures. Traditional salad dressings in Southern Europe are vinaigrettes; while in Russia and Eastern Europe, it is mayonnaise. In Denmark, salad dressings are based on the crème fraiche. Most of the light edible oil is typically used as salad dressing. This would include safflower oil, soybean oil, corn oil and olive oil.

Quick Dinner Recipes

Almond Chicken Strips

Ingredients

¼ cup of cornstarch

1 teaspoon of sugar

½ teaspoon of salt

1 ½ teaspoons of chicken broth or sherry

2 lightly beaten egg whites

1 ½ cups of ground almonds

1 pound of boneless and skinless chicken breasts

2 tablespoons of vegetable oil

Directions:

In a large shallow bowl, mix the broth, salt, sugar and cornstarch until it is smooth. Slowly stir the egg whites and then place the almonds in another large shallow bowl. Dip the chicken in the egg white blend and then coat with almonds. In a large skillet, stir-fry chicken strips in hot oil for about 5 to 6 minutes and then drain on clean paper towels.

15 minutes of Marinated Chicken

Ingredients:

¼ cups of Dijon mustard

2 tablespoons of fresh lemon juice

1 ½ teaspoons of Worcestershire sauce

½ teaspoon of dried tarragon

¼ teaspoon of pepper 4 boneless and skinless chicken breast halves

Directions:

First mix in a large bowl, the Dijon mustard, fresh lemon juice, Worcestershire sauce dried tarragon and spread it on the chicken breast. Marinate it at room temperature for about 10 to 15 minutes of for couple of hours in the refrigerator. Grill it uncovered for about 10 or 12 minutes over the medium heat.

Broccoli Cheese Soup

Ingredients:

2 cups of grated cheese

2 cups of steamed and chopped cauliflower or broccoli

1 Betty Kennedy’s White Sauce

Directions:

Place Betty Kennedy’s White Sauce in a large bowl. The amount of white sauce depends on the number of servings desired. Then, add vegetables and cheese. Cook the three ingredients over low to medium heat. Turn off the stove when the cheese has melted and the cauliflower or broccoli is tender.

About the Author:

For more information on Salad Shooters & Choppers and Egg Salad Products.Please visit our website.

Article Source: ArticlesBase.com – The Easiest Quick Dinner Recipes

chili’s avocado ranch

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

For a lunch on the go, to pack for a picnic or just as a change from the typical sandwich, wraps can’t be beat. And with all of the flavored wraps now available, building the wrap of your dreams is easier than ever. Fillings as easy as peanut butter and jelly and as complicated as a club sandwich can all be made into wraps. In fact, almost any sandwich or salad you can imagine can be made more portable and a little healthier served on a tortilla instead of on bread or in a bowl. Wraps are particularly well suited to fillings that would drip out of two pieces of bread, or that tend to be soggy. The folded end keeps all of the fillings contained in your wrap instead of on your shirt or lap. This makes wraps wonderful for kids, lunches eaten in the car or really anytime that it’s just too inconvenient to eat messy food – like a first date, before a job interview or on an airplane

While a wrap is essentially a tortilla, today’s wraps have evolved far beyond the doughy flour tortillas we associate with burritos. Wraps can now be found in whole wheat, tomato basil, jalapeno, spinach, garlic herb and chipotle chili flavors in nearly every grocery stores in American, which means there is a perfect wrap for any filling you can stuff inside.

Here are some great wrap ideas for breakfast, lunch or dinner. Wrap one up today!

• Spinach wrap filled with Cajun spiced deli turkey, ½ avocado, honey mustard dressing and fresh spinach leaves.

• Whole wheat wrap spread with crunchy peanut butter, honey and banana slices.

• Garlic herb wrap filled with Chinese cabbage, cooked, shredded chicken, bean sprouts, chow mein noodles and miso dressing.

• Tomato basil wrap filled with goat cheese, ½ avocado, sprouts and black pepper.

• Garlic herb wrap spread with red pepper hummus, romaine lettuce leaves and feta cheese.

• Jalapeno wrap filled with black beans, steamed rice, shredded chicken, cheddar cheese and salsa

• Flour tortilla filled with scrambled egg, cheddar cheese and green chili or salsa

• Tomato basil wrap filled with cooked ground beef taco meat, lettuce, cheese and sour cream.

• Flour tortilla filled with cooked, breaded chicken fingers, Frank’s hot sauce and blue cheese dressing

• Spinach wrap filled with turkey, ham, lettuce and cheese, spread with mayo or ranch dressing.

• Chipotle-chili wrap filled with guacamole, deli turkey, bacon and tomatoes.

• Spinach wrap filled with lettuce and a mix of shredded cooked chicken, green grapes, cashews and mayo.

About the Author:

Want more tips on saving your waistline along with your budget? Check out The Deceptive Diet for great results!

Article Source: ArticlesBase.com – Wraps Are Great For Your Family

ripening avocados fast

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

iron avocado

Any interesting Gourmet burger recipes?

Here’s mine;
1 lb. 90% lean beef
2 scallions
kosher salt
avocado
garlic bread
cilantro
chipotle mayo
1. slice scallions into small pieces and mix into meat w. some kosher salt.
2. heat a cast iron pan (w. grill marks) or grill to super hot.
3. place meat in pan and reduce heat to med low
4. cook 6 minutes on one side and 7 minutes on the other, then 4 minutes on first side again
5. slice garlic bread, place burger in , cover w/ sliced avocado and 2 stalks of cilantrom stem and leaves.
6. cover generously w/ chipotlle mayo.

Gourmet Portabello Mushroom Burger

1 servings 13 min 3 min prep
Change to: servings US Metric
1 tablespoon olive oil
1 large portabello mushroom, stem removed
1 dash garlic salt
1-2 dash worcestershire sauce
1 sprig parsley, fresh cut up
1 slice swiss cheese
1 hamburger bun

Heat oil 1 minute in a skillet.
Lay mushroom in pan and sprinkle with garlic salt, Worcestershire sauce, and parsley.
Cook 2 minutes on each side, or until lightly browned.
Cover pan, lower heat to medium, and cook 5 minutes.
Place cheese over mushroom.
Cover and cook until melted.
If you’d like clean out the gills of the mushroom but this is not neccesary.

America’s Greatest Gourmet Burger
4 servings 50 min 25 min prep
Change to: servings US Metric
FOR THE BOIS BOUDRAN SAUCE
1 tablespoon sherry wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon worcestershire sauce
1/2 cup ketchup (we used Heinz)
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
FOR THE BURGERS
2 tablespoons olive oil
2-3 shallots, finely diced
2 garlic cloves, crushed
salt & freshly ground black pepper
crushed red pepper flakes (optional)
1 1/4 lbs freshly ground beef chuck (preferably prime grade)
2 tablespoons finely chopped Italian parsley
2 teaspoons Dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large egg, beaten to blend
8 slices bacon
4 slices gruyere cheese
4 slices frozen foie gras (we didn’t use)
1 small black truffle (didn’t use, way too pricey)
4 brioche hamburger buns, split in half

TO MAKE THE BOUDRAN SAUCE:.
Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.
Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.
TO PREPARE THE BURGERS:.
Heat 1 tablespoon oil in heavy nonstick small.
sauté pan over medium heat. Add shallots.
Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.
Gently mix the ground beef, parsely, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. Mix in egg. (Don’t overwork it – it will become too dense!).
Divide the beef mixture into 4 equal mounds and shape each into a 4″ diameter patty. Set the patties aside.
Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method).
Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels.
& break the bacon slices in half.
Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
Meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.
Heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
Add the foie gras(if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke – next to health reasons – another reason we did not cook – all the smoke alarms!).
Place the foie gras on top of the bacon on the patties.
Shave the truffle(if using, we didn’t, price.
too exorbitant, and we dislike them)very thinly over the foie gras(you may not need the entire truffle – Curtis used summer truffles, said they are cheaper).
Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.
We served it with Boudran sauce, sautéed mushrooms, oven fries, mixed greens salad & a dessert of fresh fruit.
We made a fancy burger into a classy meal!

Like summer in Monsoon also we faces some hair care problems. After summer monsoon comes, so, the quantity of humidity and moisturizer affect our hair the most. Again rainy and dump weather make it difficult to dry hair normally and as a result hair become weak and greasy. Sunlight is absent, air is full of extra moisturizer create some difficult problem like limpness, greasiness and hair fall.

In monsoon hair cannot be dried up completely. As a result hair become dull, frizzy, dump and unattractive. To avoid limp and flat hair you should follow a fitness regime for your hair exclusively in monsoon season. Here are some handy tips and helps for your hair to protect it from the damages causing in this season.

1). Choose the right product: always use a brand that suits your hair texture best and makes it clean and silky with less hair fall. Mild shampoo with some ayurvedic mixture can be a good option. Right mix of nature and science can also be a smart choice. Final selection is upto you. Understand what your hair need and do the right .for normal hair type mild shampoo with enriched thyme and juniper would be ideal and give your hair extra shine and bounce.

2). But I will advise some natural cure for especially for this season. Chemical elements in rainy season are not so good. Strong acidic rainwater, if your hair comes under its contact, could damage your hair. And then if you use a chemical shampoo think of its reactions. So some natural measures for your hair care should be advised. Besan with egg white or onion paste with cosmetic vinegar –any thing can be used. Magnolia blossoms & watercress extracts are good for fighting dryness and it could be a very natural conditioner. Again who have oily hair use rosemary and sage for giving extra bounce and volume to other wise limp and dull hair.

3). Hair should be shampooed regularly because your dull and limp hair might be duller and greasier if do not wash it regularly. In monsoon we think not to wash hair frequently due to dump weather and fearing that it will not be dried up easily. Coldness is another reason. But we must have clean hair thrice in a week. For drying you can use fan but make sure your hair is completely dry before you make a style with it or before you tie it.

4). Conditioner is a must. I recommend this because apparently it can be thought that monsoon is automatically full of humidity but actually it makes our hair dry and greasy. So, in order to make it fully clean and balanced what expect our hair to be looking like conditioner is a must use. Extracts like Avocado oil and Burdock in conditioners will give the hair a silky smooth feel and also help you to prevent hair fall. But do not use it excessively.

5). Drink plenty of water and eat a balanced diet. Protein and fruit vitamins are necessary to fight against hair fall in monsoon. Hair fall is very common in this season. So you have to make your hair strong from inside.

For more details please visit http://www.hairstraightenersiron.com

About the Author:

Best professional hair straighteners, straighteners and hair straightener you can get here with attractive price.

Article Source: ArticlesBase.com – Care of the Hair in The Monsoons

how tell avocado ripe

Avocados Can U Grill Them?

I would like 2 know if u can grill Avocados also how can u tell if they are ripe?? The Avocados are going on my burgers 2 Night 4 dinner

No they will fall apart, raw would be best as suggested above.
Testing avocados, press your forehead, if they feel like this they are not ripe. Now press your nose, if they feel like this, just ripe. Now touch your cheek, if they feel like this they are too ripe.

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

avocado burger recipe

Any interesting Gourmet burger recipes?

Here’s mine;
1 lb. 90% lean beef
2 scallions
kosher salt
avocado
garlic bread
cilantro
chipotle mayo
1. slice scallions into small pieces and mix into meat w. some kosher salt.
2. heat a cast iron pan (w. grill marks) or grill to super hot.
3. place meat in pan and reduce heat to med low
4. cook 6 minutes on one side and 7 minutes on the other, then 4 minutes on first side again
5. slice garlic bread, place burger in , cover w/ sliced avocado and 2 stalks of cilantrom stem and leaves.
6. cover generously w/ chipotlle mayo.

Gourmet Portabello Mushroom Burger

1 servings 13 min 3 min prep
Change to: servings US Metric
1 tablespoon olive oil
1 large portabello mushroom, stem removed
1 dash garlic salt
1-2 dash worcestershire sauce
1 sprig parsley, fresh cut up
1 slice swiss cheese
1 hamburger bun

Heat oil 1 minute in a skillet.
Lay mushroom in pan and sprinkle with garlic salt, Worcestershire sauce, and parsley.
Cook 2 minutes on each side, or until lightly browned.
Cover pan, lower heat to medium, and cook 5 minutes.
Place cheese over mushroom.
Cover and cook until melted.
If you’d like clean out the gills of the mushroom but this is not neccesary.

America’s Greatest Gourmet Burger
4 servings 50 min 25 min prep
Change to: servings US Metric
FOR THE BOIS BOUDRAN SAUCE
1 tablespoon sherry wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon worcestershire sauce
1/2 cup ketchup (we used Heinz)
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
FOR THE BURGERS
2 tablespoons olive oil
2-3 shallots, finely diced
2 garlic cloves, crushed
salt & freshly ground black pepper
crushed red pepper flakes (optional)
1 1/4 lbs freshly ground beef chuck (preferably prime grade)
2 tablespoons finely chopped Italian parsley
2 teaspoons Dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large egg, beaten to blend
8 slices bacon
4 slices gruyere cheese
4 slices frozen foie gras (we didn’t use)
1 small black truffle (didn’t use, way too pricey)
4 brioche hamburger buns, split in half

TO MAKE THE BOUDRAN SAUCE:.
Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.
Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.
TO PREPARE THE BURGERS:.
Heat 1 tablespoon oil in heavy nonstick small.
sauté pan over medium heat. Add shallots.
Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.
Gently mix the ground beef, parsely, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. Mix in egg. (Don’t overwork it – it will become too dense!).
Divide the beef mixture into 4 equal mounds and shape each into a 4″ diameter patty. Set the patties aside.
Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method).
Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels.
& break the bacon slices in half.
Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
Meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.
Heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
Add the foie gras(if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke – next to health reasons – another reason we did not cook – all the smoke alarms!).
Place the foie gras on top of the bacon on the patties.
Shave the truffle(if using, we didn’t, price.
too exorbitant, and we dislike them)very thinly over the foie gras(you may not need the entire truffle – Curtis used summer truffles, said they are cheaper).
Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.
We served it with Boudran sauce, sautéed mushrooms, oven fries, mixed greens salad & a dessert of fresh fruit.
We made a fancy burger into a classy meal!

If you are into following fad diets then you may have heard of the flat belly diet already. If not then you are in for a pleasant surprise because this diet has a lot of perks that many people will be interested in. It is simple to follow, but does take dedication for it to work properly. So let’s get to it, what is the flat belly diet?

This diet is the brain child of the popular prevention magazine. It has been received really well by lots of people. Its method and plan is great for those looking for something different from the usual diets people read about.

There are people that the flat belly diet has really worked for. There have been amazing success stories that are a very good thing for the creators of this diet. If you are looking for the basics of what this diet is all about then let me explain.

The diet starts out with four days of an anti bloat jumpstart to get you ready for the following month. It then provides you with four weeks of meal plans that are very strict but are necessarily for the flat belly diet to work.

These include 3 meals every day that come to a total of 400 calories. You then are able to have one 400 snack of your choice each day your on the diet. A unique part of the diet includes the Sassy Water which the diet says to have at least once every day. If you really want to make this diet work there is an exercise program included in the book to help get you going.

This diet is supposed to be losing weight on a low fat diet because the good fats you eat kill off the bad fats in your stomach. The weight not only comes off easier it also stays off better. The best part about this is that you don’t feel like you are on a diet. You get to eat a wide variety of foods and can eat enough throughout the day to not feel hungry.

You can have snacks like chocolate pudding with bananas and graham crackers as well as eating real food like grilled mushroom and roasted pepper burgers. There are other great snacks you can have to.
There are several foods that contain these good fats that are proven to kill off the bad fats in your belly.

These include these five food groups are oils, chocolate, nuts and seeds, olives, and avocados. You simply need to eat one serving from any of these groups at a meal. All meals should be around 400 calories, enough to curb your hunger but not to stuff yourself. What other diet gives you a tasty snack to eat like this?

A key feature of the Flat Belly diet is its focus on eating healthy and boosting your energy. This diet allows you to eat 1600 calories a day which is a lot more than most diets allow you to eat. This diet will continue to grow as it just makes sense.

About the Author:

Find out more about The Flat Belly Diet. You can also read more about Flat Belly Diet Recipes.

Article Source: ArticlesBase.com – Is The Flat Belly Diet Any Good

avocado ripe color

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

Not only are fish healthy, they are quick and easy to prepare.  When you need a meal in a hurry, make this Crispy Tilapia in Minutes.  This entree has a Mexican flair and is topped with an avocado mixture.  For a side dish, the Quick and Easy Spanish Rice is perfect.  Bring out your colorful placemats and put a Mexican hat in the center of your table just for fun.

CRISPY TILAPIA IN MINUTES

1 1/2 lb tilapia fillets
3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.

QUICK AND EASY SPANISH RICE

2 tbsp olive or canola oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chilies, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

Enjoy!

About the Author:

For more of my quick and easy recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com

Article Source: ArticlesBase.com – How to Make a Crispy Tilapia Meal in Minutes

ripen avocados fast

How can you speed up the ripening of an avocado?

Its is all hard, and i wanna make it soft fast.

Put it in a paper bag with an apple. Seal. The gas from the apple will help speed the ripening process.

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

avocado sauce for salmon

Does anyone know where i can find a recipe for scallop sauce for sushi?

when i go to my local sushi place and get a salmon avocado roll i always get the scallop sauce to dip it in. I really wanted to find a recipe for this but have had no luck! I think that i has something like mayo and chili sauce?!

Scallop Sauce
Scallop Sauce with Olive Oil, Garlic and Hot Pepper
from Essentials of Classic Italian Cooking by Marcella Hazan
adjusted for 2 servings

1/2 pound bay scallops
4 TBSP olive oil
1/2 TBSP garlic, minced
1 TBSP chopped parsley
red pepper flakes, to taste
4 ounces spaghetti
1/4 cup unflavored bread crumbs, toasted

Wash the scallops in cold water, pat dry and cut into pieces 3/8 inch thick.

Put the olive oil and garlic in a saucepan, turn on the heat to medium and cook, stirring, until garlic becomes colored a light gold. Add the parsley and hot pepper. Stir once or twice, then add the scallops and one or two pinches of salt. Turn the heat up to high, and cook for about 1 1/2 minutes, stirring frequently until the scallops lose their shine and turn a flat white. Do not overcook the scallops or they will become tough. Taste and correct for salt and hot pepper. If the scallops shed a lot of liquid, remove them from the pan with a slotted spoon and boil down the watery juices. Return the scallops to the pan, turn them over quickly, then turn off the heat.

We eat to nourish our bodies and stay healthy and strong. But which food is best? That is, if you could survive on eating only one thing for the rest of your life, what would that perfect food be?

Here are the top contenders (in no particular order):

Blueberries — packed with antioxidants and phytochemicals, they are delicious. Widely available year-round fresh or frozen, they may help protect against Alzheimer’s disease and colon cancer, plus they improve nighttime visual acuity and help fight aging by reducing wrinkles.

Avocadoes — provide more than 25 essential nutrients, including potassium, Vitamin E, B-vitamins, and folic acid. One serving (about one-fifth of a medium avocado) contains 55 calories, most of which come from monounsaturated fat, thought to help maintain heart health. They are also a great source of fiber.

Sweet potato — naturally sweet, low in calories, high in fiber, and packed with vitamins and minerals (including beta-carotene, vitamin C, manganese, copper, vitamin B6, potassium, and iron), the sweet potato is king. Note that the moist, orange-fleshed sweet potatoes are NOT to be confused with yams, which are not related to sweet potatoes, and not usually found in local grocery stores.

Yogurt — has live cultures (probiotics), calcium, and B vitamins, which work together to help mitigate lactose intolerance, allergies, colon and breast cancer, diarrhea, and urinary tract infections. In addition, the calcium in yogurt helps reduce the chance of osteoporosis and keep our teeth strong. The protein helps our muscles to get stronger.

Salmon — a good source of protein and omega-3 fatty acids (more highly concentrated in the wild kind), salmon reduces inflammation and improves cholesterol levels, thereby reducing risk of heart attack and stroke.

Eggs — high in quality protein and essential fatty acids, they offer many ingredients needed to build and maintain strong health. Eggs also provide significant amounts of several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, iron, calcium, phosphorus, and potassium.

Soybeans — found in foods like soy milk, soy sauce, miso (soybean paste), tempeh (which is kind of like a soy cake), and tofu, soy products provide a good source of protein (and healthy meat alternative), as well as iron, zinc, phosphorus, magnesium, B vitamins, omega 3 fatty acids, and fiber.

Whole grains — contain valuable antioxidants not found in fruits and vegetables. They also contain B vitamins, vitamin E, magnesium, iron, and fiber. Their main benefits include heart disease and stroke risk reduction, and type 2 diabetes risk reduction.

Broccoli — packed with vitamins A and C, iron, calcium and phytonutrients, it is filling, high in fiber, and low in calories. It also contains many cancer-fighting antioxidants and can help prevent cataracts, heart disease, and arthritis.

Bananas — a sweet source of potassium (an electrolyte necessary for maintaining many functions in the body), vitamin C, and several amino acids, bananas make a wonderful addition to any meal of the day for all age groups.

Chocolate — perhaps most delicious of all, chocolate contains heart-healthy antioxidants called flavonoids, which may reduce damage to arteries by preventing the oxidation of LDL (“bad”) cholesterol. About one-third of the fat is monounsaturated, which can even slightly lower cholesterol. Additionally, it appears that cocoa (chocolate without the fat) has an aspirin-like effect, helping to prevent blood clots known to cause heart attacks. Also, new studies have shown cocoa may lower blood pressure and improve the body’s processing of sugar.

And the Winner is …

So, which food is most perfect? None of them! That’s right. Because our bodies cannot function without all essential nutrients, and no food exists that provides every single one, we could not possibly live on any one food.

Bon appetite!

- Robin Brett Wechsler

Modern Menus Staff Nutritionist
www.modernmenus.com

About the Author:

Modern Menus is a wellness company dedicated to designing nutritious meal plans for health conscious families. Modern Menus offers delicious yet easy and quick-to-prepare recipes written by our staff nutritionist, as well as a fully customizable grocery list, nutrition articles, healthful hints and advice, an “Ask the Nutritionist” column, and more.

Modern Menus also publishes a free weekly newsletter with current nutrition news, valuable tips, and dinner suggestions.

Modern Menus is independent and unbiased, and therefore is a subscription-based service. Modern Menus does not promote specific products, nor do we subject our users to unsolicited advertising.

Article Source: ArticlesBase.com – In Search of the Perfect Food

recipe chicken breast avocado

Meal ideas with these items please?

I have some ideas but I wanted to get someone elses input…Whoever gives me the most ideas…gets the best answer.. The least thing I have to buy the better since we don’t have time for all that. You dont have to list the recipes, just give me lots of ideas..tips welcome…. meals can be dinner ideas>> example meat w side>..any desert ideas welcome too…thanks-

Why don’t you pick the ingredients that you really want to use and put them in one of these sites. See what recipes they come up with.

http://recipematcher.com
http://recipekey.com

Healthy eating does not denote a diet strictly made up of salads; it just means that your favorite meals are prepared with more care to calorie and fat, as well as other harmful ingredients among them.

Reduce the Fat

Non-stick cookware is also a way of cooking healthy, as it negates the need for using cooking oil. Valuable nutrients are also maintained by boiling, steaming, braising, baking and microwaving foods.

Taking the Fat Out of the Cow

The choice of reduced dairy fats products and lean meats minimizes hidden fats within these food groups, which can also be found in varying amounts in processed foods. Dietary fats are best found in natural, unrefined form in foods such as avocado, olives, soy, fish, seeds and fish. If fats are used in the cooking process, use, to a bare minimum, mono-saturated oils, like canola and olive oils.

Shopping for Healthy Eats

Healthy cooking begins when shopping at the store and as such, the choices made reflect upon the results. Skinless chicken breasts are a wise choice, as is lean meat cuts. Make sure to look for foods with low fat versions, such as gravies, salad dressings, yoghurt, cheese and milk.

Start With Healthy Ingredients

Other tips on healthy cooking include consuming more fish, rich in protein and omega three acids, while being short on fats. As a matter of course, consume fresh legumes and vegetables and desist from adding too much salt while cooking. Recipes that require animal fat sautéing and deep frying should be eliminated, as well as those that need butter in their preparation.

Lighten the Lunch Meal

Suggestions for healthy sandwiches include using reduced salt wholegrain or whole meal bread, use very little or no cream cheese or butter on the bread, use instead avocado, low fat peanut or cheese spreads. Herbs have been known to replace oil and salt flavors, as well as containing phyto-oestrogens, which are health protective. They can be used to augment meat dishes, as well as drinks, desserts, vinegars, salad dressings, mustards, breads, and soups. Great herbs are such as lemongrass, chili, garlic, ginger, and coriander.

Cooking Healthy for a Healthy Body

To reduce the loss of vitamins in vegetables during cooking and preparation, scrub them clean rather than peeling, as nutrients are close to their the skin. Vegetables that are stir-fried retain their nutrients through their crunchiness, as they are not overcooked.

Finally, if it looks good, it probably is. Presentation will increase enjoyment, just as great taste will. Many higher end restaurants will use presentation to increase the visual size of the portion and to make the meal appear more intricate than it really is.

The key to the healthiest of cooking is at the beginning of the recipe. By choosing the best ingredients and the best cooking methods for your body, you are choosing a healthier lifestyle. Alternative medicine and treatments begin with treating the body with respect and honor and that begins with offering healthy foods as a source of daily energy.

About the Author:

Learn how to
cook healthy
at methodsofhealing.com

Article Source: ArticlesBase.com – Essential Ingredients For Healthy Cooking

avocado dressing recipe

Good recipe for spinach salad?

Thinking about chicken, bell pepper, cucumber, celery, Italian dressing and avocado. What else could I add on… I’m craving a good salad!!!

TOSSED SPINACH SALAD

1 pound fresh spinach, torn in pieces
4 boiled eggs, sliced
6 slices bacon, cooked and crumbled
1/2 pound fresh mushrooms

DRESSING:

1 cup salad oil
1/4 cup sugar
1/3 cup ketchup
1/4 cup vinegar
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 medium onion, grated

Mix dressing ingredients and refrigerate. Combine salad ingredients, saving a few egg and mushrooms slices to arrange on top. For a wilted salad, pour dressing on and toss before serving. For a crisp salad, leave dressing off and pass for individual serving.
Serving Size: 8

OR

BABY SPINACH SALAD

1/4 c. olive oil
1/4 c. 7 up or ginger ale
1/4 c. balsamic vinegar
1 T. Dijon mustard
1 tsp. pure vanilla extract
1 tsp. orange zest
1 T. orange juice
1/2 teaspoon freshly grated ginger
salt and pepper to taste
pinch red pepper flakes

Whisk ingredients together and toss with baby spinach or mixed baby greens

OR

CRAN/RASPBERRY SPINACH SALAD

1 lg. pkg spinach salad leaves
1/3 pkg goat cheese
3/4 cup walnuts
1/2 cup dried cranberries
1 bottle raspberry vinaigrette

Divide the spinach leaves onto 4 small saucers (or plates).
Cut the goat cheese into small pieces (about the size of a crouton). Sprinkle onto of the salads.

Sprinkle the walnuts on each salad.

Sprinkle the dried cranberries on each salad.

Top with Raspberry Vinaigrette.

Note: If you want more goat cheese, walnuts or cranberries then please feel free to add them. Enjoy!!

Makes about 4 servings.

OR

SPINACH EGG SALAD

fresh spinach, stems removed
3 hard-boiled eggs
1/4 tsp celery seed
5 slices bacon, reserve bacon grease

Hard boil the eggs (simmer about 10 min). Remove yolks from whites. Chop whites coarsely.
Mix egg yolks, olive oil, celery seed and Dijon mustard to make a dressing for salad.

Heat bacon grease till it just about smokes and add red wine vinegar. Add chopped whites .

Pour over salad, add cut up bacon, toss and serve and serve on a bed of fresh spinach.

OR

CHINESE SPINACH SALAD

1 lb. fresh spinach
1 c. bean sprouts
1 c. sliced mushrooms
1 sm. can sliced water chestnuts or fresh zucchini
1 1/2 tbsp. sesame seeds

DRESSING:

1/2 c. salad oil
1/4 c. soy sauce
2 tbsp. lemon juice
1/2 tsp. sugar or honey
1 1/2 b tbsp. minced onion or chives
1/2 tsp. pepper

Wash and drain spinach leaves. Tear into bite-sized pieces; set aside. Cover bean sprouts with boiling water; let stand 5 minutes; drain. Slice mushrooms. If using fresh zucchini slice into small pieces.
Combine spinach, bean sprouts, mushrooms and water chestnuts or fresh zucchini. Refrigerate. Mix salad dressing and place in refrigerator. When ready to serve toss salad ingredients with sesame seeds and then add dressing.

OR

INDIAN SPINACH SALAD

1/4 c. white wine vinegar
1/4 c. salad oil
2 tbsp. chopped chutney
2 tsp. sugar
1/2 tsp. salt
1 1/2 tsp. curry powder
1 tsp. dry mustard
2 tbsp. sliced scallion tops
8 c. fresh spinach, torn into bite size pieces
1 1/2 c. chopped apple
1/2 c. raisins

In closed top jar combine vinegar, oil, chutney, sugar, salt, curry powder and mustard. Cover and chill. Place torn spinach in large salad bowl, top with apples, raisins, green onions and optional peanuts. Shake dressing and pour over salad. Makes 6-8 servings

JM

Hypothyroidism is the disease in which, the thyroid gland is less active and so produces less hormone called thyroxin. Thyroxin hormone is an important factor for body’s anabolism and catabolism combine known as metabolism. Metabolism regulates the body’s entire system and controls the repair, growth and protection of the body tissues/cells.

There are lot many reasons for developing hypothyroidism and once it attacks a person, it is then quite difficult to manage it fully unless you take regular pills. Patients with hypothyroidism often get confuse what to eat and what not to as they are given the list of ‘contraindicated’ foods in their diet by their dieticians and doctors.

It is not that a person with hypothyroidism will not have any recipes. Here are some of the recipes those are mouthwatering and still good for the diseased condition.

The Magic Pasta

Those who are pasta lovers, they can enjoy this dish with great pleasure. All you need is to follow the below method,

Ingredients

3 cloves of smashed and minced garlic 3 large ripe tomatoes Anchovy paste ¼ extra virgin olive oil Salt and pepper (as per your requirement) Whole-wheat pasta Fresh chopped holy basil Little pecorino cheese Chili flakes

Method:

Make thick slice of tomatoes and put a small dab of anchovy paste on each slice. Top it up with a bit of garlic and pinch of salt and pepper. Now place in glass oven dish. Pour olive oil over the top and bake in 350-degree oven for about ½ hour. Cook pasta until al dente and drain it. Take off the tomato stuff and empty into the empty pot. Put pasta in and toss to coat and the dish is finished when you top the entire material with basil and little fresh pecorino cheese. For spice lovers, put a pinch of chili flakes for seasoning.

Scrumptious salad

Ingredients

1 tsp grated orange peel 2 oranges, peeled and well sliced (seedless) 20 oz unsweetened pineapple chunks ½ cup of sour cream (strictly fat-free) 1 tbsp brown sugar 1 grapefruit (peeled and sliced finely) ¼ tsp grated ginger 1/8 tsp ground nutmeg ¼ cup chopped and toasted pecans 6 cups of torn leaf lettuce Grilled chicken breast (chopped and optional) 2 tbsp milk (strictly fat free) 1 avocado (peeled and sliced)

Method

Combine the oranges, pineapple, and grapefruit into a large bowl. Cover them all and place it into the refrigerator. In another bowl, take sour cream, milk, brown sugar, orange peel. Add ginger and nutmeg. Cover the entire mixture and place this too into the refrigerator.

Let them be in the condition for about one hour.

Divide lettuce and avocado that they can serve in six salads plates. Decorate fruit over the lettuce. Drizzle salad with dressings. You can simply sprinkle with nuts or for non-vegetarians add chicken to it.

These recipes are good to have, as they are rich in Vitamins and minerals that rejuvenate the body. However, it is always advisable for the patient with hypothyroidism to consult dietician before they jump into any newer dish.

Related Articles:

Hypothyroidism and menstrual disorders

What is your hypothyroidism diet?

Top Thyroid Supplements

About the Author:

Please Visit Thyroid Guide for more information

Article Source: ArticlesBase.com – Recipes for Hypothyroidism

chicken avocado salad

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

One of the most common questions I receive is how to make healthy, low fat raw salad dressings that actually taste good!

Well these 5 raw recipes taste pretty good to me so I thought I’d share them with you!

#1: Tangy Tomato Dressing

• 2 cups pineapple
• 1 cup tomato
• 1 cup cucumber

Blend and pour over your favorite greens!

#2: Ridiculously Delicious Dressing

• 2 medium-sized tomatoes
• 1 Ataulfo (yellow) mango*
• Handful of fresh cilantro

*Ataulfo mangoes are much creamier than the more common Kent or Tommy varieties.  I find them to be much tastier as well.

Cut the tomatoes into quarters and place into a blender.  Peel and chop the mango into large pieces, close to the size of the tomato quarters.  Place the mango pieces in the blender.  Chop the cilantro and place in the blender.

Lightly pulse. Don’t blend it too much or it will get bubbly and yucky.

I especially like to eat this as a sauce over spiralized zucchini or yellow squash.  You just can’t beat the summertime mango-tomato-cilantro combo!

#3: Not-So-Pretty Pistachio Dressing

• 2 medium tomatoes
• Half of 1 medium cucumber
• 1 oz pistachios

Coarsely chop everything and blend.

I like to pour this over romaine lettuce and spiralized cucumber.  It’s a nice savory alternative to the usual sweet and fruity dressings.

And you’ll know the reason for the name once you make the recipe.

#4: Orange You Glad You Saved That Avocado?

• Half of one Hass avocado
• 8 oz orange juice

Mash the avocado and OJ with a fork to combine.  Mix with shredded cabbage, celery, and/or carrot for a healthy raw slaw.

This one is actually a recipe from The 80/10/10 Diet that I tried last winter when the delicious Valencia oranges were in season.  I’m looking forward to trying it again real soon!

#5: Totally Chicken-Less Chicken Salad

• 2 cups of red, black, or concord grapes
• 1 cup of chopped fennel fronds
• Fresh dill

Put the grapes in first, then blend everything.

This recipe was actually inspired by traditional chicken salad, which usually has grapes, celery, and dill.  I replaced the celery with fennel because I like the anise flavor.  If you can’t find fennel or you don’t like the taste, feel free to use celery instead.

You could easily chop all the ingredients instead of blend them and eat the mixture on its own for a more authentic “chicken salad.”

Enjoy the recipes and feel free to share your own favorite healthy raw salad dressings below!

About the Author:

For more information on the best raw vegan diet, be sure to visit Fit On Raw and subscribe to Swayze’s newsletter Peachy Keen Ezine. By subscribing, you will also receive the free report The 4 Principles of a Healthy Raw Diet as well as the 5-week mini-course The Fool Proof Transition to Raw.

Article Source: ArticlesBase.com – 5 Delicious Low Fat & Healthy Raw Salad Dressings

hot avocado recipes

Avocado Cheese Dip?!?!?

I am looking for a recipe that is for an avocado cheese dip that comes served hot. I tried looking for it online but coundn’t find it. Usually it comes served at a restaurant with pita bread and i know that it is baked in a stove. So if anyone could help i wold greatly appreciate it!

I have never heard of an avocado dip thats heated. My best guess is you are looking for artichoke dip. 1/2 cup mayo, 1/2 cup sour cream, 1 cup grated parmesan or asiago cheese, 1 14oz can of artichoke hearts in water, drained and chopped, 1 clove of garlic minced, and a dash of red pepper, or red pepper flakes, Mix everything together well, put in a pie plate and cook at 350 for approx. 30 min.

Recipes for healthier hair lie right at your fingertips… in your own kitchen!
Healthy skin and hair are just a “whisk” away!   Save yourself time and money at the salon or spa… whip up your own, homemade hair-saving mixtures.  You’ll be glad you did.

Remember, if you are allergic to any of these ingredients, don’t try this at home!

The Best Home Remedies for Rescuing Dry Hair:

 Beat up on an Egg: Separate the white of an egg from the yolk, and whip the white thoroughly. Then add 1 tablespoon of water to the yolk and blend until the mixture is creamy. Next, mix the white and yolk together. Wet your hair with warm water, remove the excess moisture, and apply the egg mixture to your scalp with your fingertips. Keep applying the mixture until it is used up.  Massage gently until the froth is worked into your scalp, and then rinse the hair with cool water.  Continue to rinse preferably in the kitchen sink until all of the egg is washed away.

Go for the Mayo: Heat up one half cup of mayonnaise until it becomes an oily, white goo and apply to dry, unwashed hair. Cover your hair with a plastic bag and leave it on for at least 15 minutes. Then, rinse and shampoo thoroughly, preferably in the kitchen sink.

Mix up a Tropical Treat: Mash one over-ripe banana (the blacker, the better) with a mushy, rotten avocado. Massage this exotic puree into your hair and leave on for at least 15 minutes before washing out…in the kitchen sink!

Grab a Cold One: For your HAIR, silly.  Beer can give your dry hair a healthy sheen. Before you blow-dry or style, use a pump bottle to spray your hubby’s favorite brew onto your hair. The beer will leave your hair shiny and sleek and its odor will disappear quickly.

In addition to using these home remedies regularly to avoid dry hair, try the
following preventative measures:

1) Avoid overshampooing. Shampooing can wash away the hair’s protective oils, so try washing less often and use a mild shampoo labeled “for dry or damaged hair.”  Proceed to step 2!

2) Condition regularly. Conditioners protect the hair’s cuticle layer from splitting from the shaft. Pick a conditioner that works well for your hair and use it after every shampoo.  Try one that’s good for “frizz”.

3) Wear a hat. Too much exposure to wind and sun can leave hair thirsty. Cover up when it’s blustery and cold, or hot and dry.

4) Trim off split ends. The biggest problem caused by dry hair is split ends. Schedule a trim every six to eight weeks to keep fraying ends under control.

5) Ease up on the heat. Heat (in the form of blow dryers, as well as straightening and curling irons) can quickly dry out hair. Let your hair air dry occasionally. Try using plastic cylinder rollers to straighten hair by wrapping slightly moist hair under and around rollers for about 10 minutes. For curling, try using sponge rollers overnight or sleeping with moist braids.

6) Don’t swim without a cap. Use a rubber cap to protect your hair from the damaging effects of chlorine. If you must forgo a cap, rub a spoonful of olive oil into your hair before diving in.

7) Deep condition hair after it’s exposed to salty or chlorinated water. This one is a no-brainer!

Take good care of your hair!  You’ll miss it when it’s gone!

Blessings! 1 John 4:7 JRV   September 9, 2008

About the Author:

We are located in the Piney Woods of East Texas. We are a small, locally owned and operated home business. Our products are all from the finest quality ingredients and many are made when you order them! All our lotions and soaps are handmade with fresh goat’s milk and the finest quality vegetable oils. God Bless You!

Article Source: ArticlesBase.com – Recipes for Healthier Hair Made Right at Home

ripen cut avocado

Help with avocado?

Please help. My wife has foolishly cut an avocado and discovered that it’s not ripe. She has naturally blamed me for some reason. Can a cut avocado be ripened. Help!!!!

Yes, just push the 2 sides together, cover with clingfilm and put on a window seal.
It will ripen in a few days.
If the flesh looks a little black where it is cut, just slice it off and you’re good to go

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe