The Avocado Store

avocado sauce for steak

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

Do you like Mexican food? Do you have a favourite Mexican recipe? Perhaps you're just looking for something new to try. Here are a few recipes you might want to try.

Fajitas - Perhaps one of the favourites in Mexican cuisine, fajitas are made of savoury steak or chicken served with warm flour tortillas with a variety of condiments.

Burritos - Meat, cheese, beans and rice all wrapped up in a flour tortilla makes for a quick and filling meal.

Chimichangas - These are similar to burritos but are deep fried.

Tacos - If you like a crunch with your meat and cheese, a taco (or two or three) is a great meal. Just take a fried corn tortilla folded in half and fill with your choice of ingredients. Or you can use a flour tortilla and fill to make a soft taco.

Guacamole - If you like avocados, you'll love guacamole. A delicious blend of avocados, onions, tomatoes with lime juice and other spices, it goes great with chips or on other Mexican foods.

Enchiladas - These are delicious bundles of meat and cheese wrapped in tortillas, covered with Mexican sauces and baked to perfection. Sprinkle with some good Mexican cheese and serve with sour cream for an excellent meal.

Chorizo - This is Mexican style sausage and is superb. Highly seasoned and flavoured with chillies and spices, it goes great with eggs and cheese on a flour tortilla. Add a jalapeno for extra flavour.

Tamales - These are made from masa (corn tortilla dough) and filled with meat and cheese and steamed in corn husks. A true Mexican recipe that is delicious.

Mexican Flan - A Mexican dessert recipe, flan is custard with a caramel sauce and is simply to die for.

Cinnamon Crisps - A light and airy dessert made from flour tortillas coated with vanilla, sugar and cinnamon, these make for a nice sweet end to a delicious Mexican meal.

If you're looking for some good Mexican sauces to flavour your food, you might want to try mole. It is a dark complex sauce made with chillies, nuts and spices as well as Mexican chocolate, various fruits and vegetables and spices. Other good Mexican sauces are the traditional green and red sauces. The green sauce is a spicy blend of serrano peppers with tomatillos, onions and cilantro. The red chilli sauce is milder, flavoured with red ancho peppers, garlic, onion and an array of Mexican spices.

Mexican cuisine has a wide variety of tasty choices to suit the discerning taste. Whether you like spicy or smoky or just the freshness of great ingredients, you are sure to find a Mexican recipe that's right for you.

About the Author:

The article is written on the topic of the world’s best Mexican foods and easy recipes that can help create a fiesta that the whole family can enjoy. This short list of Mexican">http://www.oldelpaso.com.au">Mexican cuisine includes burritos, fajitas, tacos and the all famous guacamole.

Article Source: ArticlesBase.com - The World's Best Mexican Food

avocado rolls recipe

HAVE YOU EVER HAD THIS????????/ thanks!?

bruchetta with tomatoes ~
Fried Pickles~
Bacon wrapped in cherry tomatoes~
Avocado egg rolls~

bruschetta and tomatoes - I like
Fried pickles - I thought this just sounded weird - but they're good
I haven't had the bacon wrapped cherry tomatoes, but it sounds good.
Never had avocado egg rolls either.

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but is careful; mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from “creeping” all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a “log” out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking

About the Author:

For more Free Resources www.dishadvice.com

Article Source: ArticlesBase.com - Cooking With Fresh Herbs

turkey avocado burgers

Losing weight normally takes time and concentrated effort, and, losing more than 1 pound a week takes a true sense of dedication. You need to be committed to making quick lifestyle changes that may be temporarily painful. Not painful in a physical sense, but you’ll need to be ready to deprave yourself of some foods you enjoy.

First of all, you’ll need to hit the salads heavily. Some people make a joke of diets having you eat rabbit food, but that rabbit food is actually good for your body and quickly reduces the calories that you consume. Now, just because you’re going to be eating more salad, doesn’t mean that salad has to be boring.

Here’s some things you can put on your salad:

Alfalfa sprouts

Avocado slices

Bean sprouts

Beets

Black Beans

Broccoli

Carrots

Cauliflower

Celery

Chicken

Cottage Cheese

Craisons (dried cranberries)

Croutons

Garbanzo Beans or Chickpeas

Green Beans

Hard Boiled Eggs

Kidney beans

Low fat Cheese

Onions

Peas

Peppers

Raisins

Red Cabbage

Sunflower Seeds

Tuna

Turkey

Be sure to add crunchy items to your salad so that you can feel like you’re eating a meal of substance. Crunchy foods also give you a sense of variety. As for the salad dressing, opt for oil and vinegar, or light salad dressings on the side. Dip your lettuce and veggies into the dressing so that you get to enjoy the flavor, but not have to deal with all the fat.

Say goodbye to cocktails. If your favorite cocktails contain lots of sugar or creamy liquors, then they are loaded with fat calories. Just one drink like a Mohito or Appletini can add 500 calories to your body weight.

Cappuccino coffee in the morning is a delicious way to start the day, but it’s also extremely fatty. Getting a cup of your favorite cappuccino with all the works: including vanilla, caramel, sugar, chocolate and whipped cream can pack on a ton of calories – all before you’ve even eaten anything. If you must have a flavored coffee in the morning, then choose low fat versions of your favorite.

Replace sugary soft drinks with water. Water may be a little boring, but it’s one of the healthiest drinks you can put in your body. Your body is made up of mostly water, so when you quench your thirst with this plain liquid, your body loves it. Also, water will flush out a lot of toxins and free-wheeling fats out of your body, so it’s a great way to easily lose weight. If you need a little flavor, add a squeeze of fresh lime or lemon.

Cereals and Soups for lunch and dinner. Substitute a regular lunch or dinner with a bowl of cereal or savory soup. When you’re limited to a bowl of either one of these foods, you won’t be as tempted to overeat. Eat out of a normal sized bowl, and make sure you choose broth based soups (not creamy), and whole grain cereal. Make your cereal more interesting by adding fresh or dried fruit on top.

Steam, sauté and grill your meat and vegetables. No fried burgers, fries or fish. You want to eat your food in a more natural state. Steam fresh or frozen vegetables to bring out their natural flavor. Grill or sauté meat and fish in canola oil or cooking spray to cut down on fat calories.

Go for a brisk walk every day. You’ve got to get up and move around in order to train your body to burn more fat. Walking is easy and a great non-strenuous way to drop pounds fast. Casual walking around the mall isn’t going to cut it. You need to go someplace where you can walk at a fast pace for at least 30 minutes without stopping.

About the Author:

For more information on diet plans that can help you to drop 10 pounds in two weeks, go here:
http://www.startyourdietplan.com

Article Source: ArticlesBase.com - Want to Lose 10 Pounds in 2 Weeks? Follow These Tips

When it comes to building muscles, you already know that training hard will help you grow. However, if you're serious about training, you should also be serious about your nutrition. So, what I'm going to do is share with you some food to eat to build muscles.

I'm going to outline some foods that will help you grow. I'll categorize them by protein and carbs, which both play vital roles when building muscles.

Protein

Lean Chicken Breast. This is one of my favorites. Great protein source.

Turkey. Lean protein source. Low in fat. Great for anytime of the day.

Beef (lean burgers and steak). This is the "big daddy" of muscle building foods. Red meat has a great rep in the muscle building world. It helps increase testosterone and supplies a good amount of protein.

Tuna. Great protein source. Low in fat. And great for lunch.

Salmon. It has alot of protein and healthy fats in it. Should be eating 2-3 times a week when trying to build muscles quickly.

Cottage Cheese. This food is a slow digesting protein. Great for eating during the day or right before bed.

Eggs. Great at building muscles. So, make sure you add eggs to your meal plan. I usually eat 3 whole eggs and 3 egg whites in the morning for breakfast.

Carbohydrates

Pasta. Loaded with carbs. Great for helping build muscles. You can choose between regular pasta or whole wheat.

Brown Rice. Another food that's loaded with carbs.

Whole wheat bread. Great with turkey, tuna, or chicken. It also has a good amount of carbs in it.

Oatmeal. Great in the morning with eggs. 2 packets (or 1 cup) provides about 40-50 grams of carbs.

Fruits (apples, bananas, oranges). Provides a good amount of carbs, as well as other health benefits.

Potatoes. Another great source of carbs. Add this with a steak and you've got yourself a great muscle building meal.

Bonus

Avocados. Great for increasing testosterone, which is extremely important when it comes to building muscles.

Almonds. Decent amount of protein. Great for a snack. And will also help with your testosterone.

These are some foods to eat to build muscles. Add these foods to your meal plan and you'll definitely notice dramatic increase in your muscles.

About the Author:

Building muscles requires more than just eating and lifting. Want to know how to build your muscles quickly? Go to http://www.build-muscles-quickly.blogspot.com

Article Source: ArticlesBase.com - Food to Eat to Build Muscles

chicken avocado pasta sauce

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

People love Italian food.�From Pasadena, California to its Sister City Xicheng (shee-chung) District, Beijing, Peoples Republic of China, Italian Restaurants are universal. What is it about Italian food that we love?

Americans are addicted to the combination of tomato and cheese. That tangy tomato sauce brightens and lightens the heaviness of cheese. �Or perhaps what we love is the traditional flavors we've come to recognize as Italian; herbs like rosemary, oregano, marjoram and thyme. Even though pizza doesn't really count as authentic "Italian", it's almost everyone’s favorite.

However, the Italian Fine Dining experience is a plate apart from these. A typical dinner menu might include:

Small Cove Oysters on the Half Shell

California Citrus Colossal Shrimp - "Property Grown" Fennel and Cilantro Salad

Beef Tenderloin Carpaccio - Porcini, Lemon Vinaigrette, Parmesan

Ahi Tuna Tartare - White Truffle, Soy, Pine Nut and Avocado

Dungeness Crab Cakes - with House-made Sweet-Hot Mustard, Heirloom Radish Salad and Dried Tomato Aioli

Cocoa Crepe �- Stuffed with Sauteed Lobster in a Lobster Cream

Vine Ripened Tomato Pizza - Fresh Basil, Roasted Garlic, Fresh Mozzarella

Brick Oven House Flat Bread

Proscuitto Ham, Arugula and Sun-Dried Tomato Pizza

Pappardelle Pasta - Porcini Mushrooms, Beef Tenderloin, Sun-Dried Tomatoes, "Garden Sage"

King Crab Ravioli - Asparagus, Baby Greens and Lemon "Musto" Oil

This menu is from a high-end restaurant. As you can see, pasta and cheese are there, but with refinements, and most fine Italian cuisine features seafood. �Many such restaurants make their own bread daily from scratch. Another thing we like about dining a la Italiano is the serving style called "family". �This is much more hospitable for families with children, as the food is placed in the center of the table in containers which encourage people to serve themselves, and is reminiscent of eating at home. The portions are usually large, geared to serve 2 or groups of 4 or more. Here is another example of an Italian restaurant menu:

Baked Pasta Specialties:

Chicken Cannelloni - Stuffed with chicken sausage, provolone, ricotta, and fresh sage, smothered with Romano and marinara, and baked to perfection.

Lasagna �- Nine layers of lasagna noodles stuffed with our homemade meat sauce and a savory combination of ricotta, mozzarella, provolone, and romano cheeses, baked in made fresh daily marinara.

Roasted Specialties - Served with roasted potatoes and fresh vegetables

Porchetta Rustica - Herb roasted boneless pork loin topped with a rustic red wine sauce that blends balsamic vinegar, blueberries, capers and hazelnuts.

Tuscan Chicken & Vegetables - �Rosemary marinated bone-in chicken.

Fresh Salmon with Pesto - Sun-dried tomatoes, pesto cream sauce and pine nuts, served with vegetables

Entrees -

Chicken Saltimbocca with prosciutto and artichokes

Chicken Marsala with fresh mushrooms

Chicken Parmigiana with prosciutto

Veal Limone with escarole and white tuscan beans in a lemon butter sauce

This menu sounds less pretentious, yet the food might be just as good tasting. Only you as the diner decide which you prefer.

Italian food is comfort food. �Maybe that’s what we like most about the italian dining experience.

About the Author:

Written by Glenda Glayzer of Whispergrass Artworks for Bjorn Enki - Web Presence Specialist

Article Source: ArticlesBase.com - Chi Mangia Bene, Mangia Italiano - Those Who Eat Well, Eat Italian

avocado corn salad

Is my salad all that nutritious?

I usually get a small tossed green salad (standard office drone lunch fare) for lunch, with toppings added by a dude with tongs:

In terms of nutrients, you're getting a lot of em. Good flow of vitamins, water, carbs, minerals, fiber, fats, and SOME aminio acids (for protein).

In terms of calories, you're getting a lot of that too. Now, whether or not you're burning off those calories is another matter to question.

In order to get all the amino acids for complete protein production, you might wanna add a bread item to complement the black beans. Oops! I see corn now, and tofu..... GREAT!

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

ways to use avocados

What is the best way to use avocado on my hair?

I would like to know if I should put avocado on damp or dry hair?This is my first time using avocado on my hair, so
what is the best way to use it?

Use it on wet hair after a good shampoo. Just mash it up, apply to hair for at least 15 minutes with a plastic shower cap on. You could even sit under a warm dryer for added shine to your hair.

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add.
For more details go to: www.dishadvice.com Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from creeping all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb.
For help visit: www.camping-outdoors-recipes.com Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a log out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the log. (Hints for log butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more.

About the Author:

www.chow-chows-secrets.com

www.150-venison-recipes.com

Article Source: ArticlesBase.com - You Can Easily Change the Flavors of Your Recipes in Many Different Ways

fresh avocado

What can I put on my face to keep it fresh and healthy?

What are some natural things i can put on my face to keep it smooth and clear looking???
Like vitamin e oil and avocado for example

febreze. just kidding. vitamin e oil, avocado, cucumber on your eyes to reduce puffiness, moisturize it daily with a good moisturizer after cleaning it with a good soap that won't dry your skin. as long as you keep your skin clean and moisturize, it will be [and will look] healthy.

hope this helps

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from "creeping" all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a "log" out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the "log". (Hints for "log" butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking

About the Author:

Find tips about wild ginseng and ginseng side effects at the Ginseng Facts website.

Article Source: ArticlesBase.com - How To Cook With Fresh Herb

avocado flavor

Whats your favorite pearl drink?

I love avocado and peach thats my best pearl drink ever but i want to try new flavors what do you suggest?

Classic Bubble Tea Recipe

1/2 cup chilled, cooked large Chinese tapioca pearls (if substituting regular small tapioca, use 1/3 cup)
1 cup crushed ice
1 cup very strong chilled black tea (or orange pekoe tea or Lichee tea)
1 cup milk, or to taste
Honey or sugar to taste

Place the pearls in a large parfait glass. Combine all remaining ingredients in a cocktail shaker, and shake vigorously until the mixture is frothy. Pour into the glass, and serve with extra-thick straws.

Yields one (16-ounce) drink.

its my favourite drink try it i have seen so many websites and prepared at last this one is very tasty when i prepared all my family loves to drink it

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from "creeping" all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a "log" out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the "log". (Hints for "log" butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking

About the Author:

Find tips about wild ginseng and ginseng side effects at the Ginseng Facts website.

Article Source: ArticlesBase.com - How To Cook With Fresh Herb

hass avocado season

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

Eating fruits and vegetables is one of the best ways to maintain good health. Fruits and vegetables are an important part of a healthy diet. They contain vitamins, phytochemicals, and minerals that can protect your body from diseases like diabetes, cancers, and heart diseases. Ideally, you should consume five kinds of vegetables and two kinds of fruits each day.

If you want to enjoy the maximum nutritional benefits of fruits and vegetables, it is best to select those cultivated in your local region. Imported fruits and vegetables may not have the inherent taste and flavor as they have been picked and packed some time before.

Seasonal fruits and vegetables have a natural taste and flavor of their own and may be easier on your wallet.

Apples: Choose firm and unbruised apples. Handle them gently. If you choose red or yellow colored varieties, they should be mostly of that color. Red or yellow apples with green patches may not be ready to eat.

Asparagus: Choose asparagus with straight and bright-green stalks and stiff tips.

Bananas: Bananas should be firm and not soft. They should not have any bruises, especially along the underside. Normally, bananas with little shades of green ripen in room temperature. Some people claim that bananas that are partly green are better for helping your digestion of other foods.

Beets: Beets should be firm and should remain attached to red stems and fresh green tops. Do not choose loose beets without tops.

Blueberries: Choose firm and fresh blueberries. Frozen wild blueberries are normally available all year through. 

Broccoli: Choose broccoli with tight bud heads and dark green in color. Brocolli stems are eaten by many people and also a great treat for small parrots when split so that the birds can get at the soft pulp inside.

Carrots: Choose carrots with smooth skin. Do not choose thick carrots, as their centers could be hard too. If you buy fresh, bunched carrots with green tops, remove the tops before storing.

Cucumbers: Choose firm, dark green and unblemished cucumbers.

Eggplant: Choose heavy and smooth-skinned eggplants.

Fresh Figs: Pick heavy and plump figs. Also, choose the nice-smelling ones as sour-smelling figs are normally old ones.

Garlic: Pick those surrounded with tissue that have firm bulbs. Do not pick garlic with green sprouts.

Grapes: Choose firm grapes. Soft ones could be too ripe.

Hass Avocados: Choose avocados with rough skin as smooth-skinned avocados may have less flavor. Dark-skinned avocados are good to eat.

Honeydew Melons: Melons should not have any bruises or broken skin or rind. It should be easy to open them with a little pressure. Melons with some wrinkled skin may be a good buy. Also, check for a mild fragrance. This indicates the melons are ripe enough.

Leeks: Choose leeks with white bulbs and dark green leaves. Do not pick ones with yellow and brown spots, as they could be over-ripe.

Mushrooms: Choose unwrinkled, plump, unbruised and blemish-free mushrooms for those with the best taste.

Onions: Choose firm onions without any soft spots. Green onions should have bright green leaves or shoots.

Oranges: Oranges should be heavy and bulky. They should be free of any blemishes.

Peaches: Peaches should have a smooth skin and should give when you apply just a little pressure. They should not have any bruises.

Pears: Smooth-skinned and unbruised pears are the best.

Potatoes: Choose firm potatoes without any cracks or bruises.

Raspberries: Choose bright red raspberries. Be sure to check for any white or cotton-like strands around berries. These may indicate the growth of mold.

Red Peppers: Choose red peppers with smooth, thick skin.

Spinach: Choose spinach with dark green leaves and without any signs of yellowing.

Strawberries: Choose dark and bright red plump fruits without any bruises. Also, choose the ones with a fragrance.

Tomatoes: Pick tomatoes that are firm and bright in color. They should be free of any bruises.

Watermelon: Watermelons should have a tight, dark-green rind. Tap the melon slightly. If it gives out a hollow sound, it indicates a juicy and full melon.

Winter Squash: Squashes should have a hard, smooth skin.

Yams: Yams should be free of any cracks or soft spots.

Zucchini: Choose zucchini with firm, dark-green skin. Soft and wrinkly zucchini are old.

To find out more fabulous information about how to incorporate a healthy lifestyle with more fruits and vegetables order your copy of Fabulous Fruit and Vegetables today.

About the Author:

Georgina Cundall

Georgina Cundall started to learn about the benefits of adding more fruit and vegetables to her diet when she had some minor health problems.

She was also starting to worry about how she could give her young children a healthier range of foods on a very limited budget.

An additional problem was finding things which the children would actually choose when she wasn’t around to supervise.

She discussed this with friends and found her concerns were widely shared, so she decided to put what she found into this book so that other people, especially women with a job and a young family, could benefit from her tips.

Georgina tried many things over the last couple of years and believes that almost everyone will find value in her suggestions in this book, whatever their situation.

You can get the ebook from http://www.fabfruitveg.ebooks-excel.com/

Article Source: ArticlesBase.com - How to Pick Fresh Fruits and Vegetables at a Store

avocado squash

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

History of Salsa

The word "salsa" is the Spanish word for sauce. The salsas that many of us think of are salsa frescas or salsa cruda, fresh sauces served as a condiment aside a Mexican meal. These uncooked sauces might be pureed until smooth, semi-chunky, or the uniformly chopped pico de gallo (my favorite).

The Chile – Tomato Combination

The making of of a sauce by combining chiles, tomatoes, spices and other ingredients like squash seeds and even beans has been documented back to the Aztec culture..

We have Spanish-born Bernadino de Sahagun to thank for the detailed culinary history of the Aztec culture. His extensive writings documented every food common to the culture. This is an excerpt from Sahagun's writings about the food vendors in the large Aztec markets:

"He sells foods, sauces, hot sauces, fried [food], olla-cooked, juices, sauces of juices, shredded [food] with chile, with squash seeds, with tomatoes, with smoke chile, with hot chile, with yellow chile, with mild red chile sauce, yellow chile sauce, sauce of smoked chile, heated sauce, he sells toasted beans, cooked beans, mushroom sauce, sauce of small squash, sauce of large tomatoes, sauce of ordinary tomatoes, sauce of various kinds of sour herbs, avocado sauce. (Sahagun, translated 1950 -1982).

Ingredients Then and Now

The paragraph above refers to many of the ingredients in our modern-day salsas.

Large tomatoes - We believe this references is to a large red tomato similar to what we eat to day.

Ordinary tomatoes - most likely this reference is to the tomatillo or tomate verde.

Smoked chiles - The chipotle or smoked jalapeno was a staple in the Aztec diet.

Avocado - cultivated by the Aztecs the avocado was an important source of fat and protein and was used in a sauce similar to what we call guacamole.

Two Delicious Salsa Recipes:

2 c fresh plum tomato, diced

1 c fresh green tomato, diced

1/2 c fresh green bell pepper, diced

1/4 c fresh purple onion, chopped.

1 tbsp jalapeno pepper, finely chopped

1 tbsp fresh cilantro, finely chopped

1 clove fresh garlic, minced

1/4 tsp salt.

1/8 tsp coarsely ground pepper.

2 tbsp fresh lime juice

1 tbsp olive oil.

Directions:

Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Serve with corn or flour tortilla wedges, poultry, or fish.

Yield: 3 cups (approx 6 calories per tbsp).

Mango Salsa

2 medium ripe mangoes

1 small cucumber, peeled, diced (it says seeded, but I've never bothered)

1 ripe tomato

juice of 1 lime (lemon works, too!)

pinch of salt

1/2 - 1 small fresh chile pepper, minced, or Tobasco or other hot pepper

sauce to taste (I have always used Tobasco)

1 Tablespoon chopped, fresh cilantro (It says optional, but I don't really

think so)

Peel and chop the mangoes. In a large bowl, mix together the mangoes,

cucumber, tomato, lime juice, salt, chile or tabasco, and cilantro. Let

salsa sit for 10 minutes to allow the flavors to blend before serving. Mango

salsa keeps refrigerated for 2 or 3 days.

About the Author:

Michael K. Sasaki is the founder of RecipeMatcher ( http://www.recipematcher.com ), where you can find delicious salsa recipes.

Article Source: ArticlesBase.com - The Real History of Salsa

avocado green refrigerator

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

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

keep avocados fresh

The Many Uses of Fresh Herbs By Mary Hanna Copyright 2005

Herbs are fun and easy to grow. When harvested they make even
the simplest meal seem like a gourmet delight. By using herbs in
your cooking you can easily change the flavors of your recipes
in many different ways, according to which herbs you add. Fresh
herbs are great in breads, stews, soups or vegetables. Every
time you add a different herb you have completely changed the
taste.

If you are a beginner start slowly, add just a little at a time
adjusting as you go along until you have it just right. You will
see in most instances that an individual herb is associated with
a particular food item. Basil is paired with tomatoes, Oregano
with sauces, Rosemary with lamb and Chives with butter or cream
cheese. Of course, none of them are limited to these items, but
you will see them paired most often with that particular food.
Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or
soups. Herb oils are very useful in cooking whenever a recipe
calls for it.

Fresh herbs as garnishes dress up any dish making it look truly
spectacular. Lay individual sprigs of rosemary over broiled lamb
chops. Chop fresh parsley and sprinkle it over the top of your
potato salad. The combinations are endless and the outcome
delicious.

Fresh herbs will keep in the refrigerator for several days but
then you must freeze them. They can be frozen by laying them a
paper towel and putting them in a plastic bag. Once they are
frozen only use them in cooking not as garnishes. A friend of
mine washes them, puts them an ice cube tray, covers them with
water and then freezes them. When she needs them for soup, stews
or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm,
parsley and mint. Mint is great but be careful, mint can over
run your garden. A tip here would be to bury an empty coffee can
and plant the mint in it. The can prevents the mint from
"creeping" all through your garden.

I love to make herb butters. Take a half of a cup of softened
butter and mix in about 4 tablespoons of a fresh herb. Lay out a
piece of saran wrap, place the butter in the middle roll the
saran wrap up to form a "log" out of the butter. Put in the
refrigerator and anytime you need a pat of butter just cut it
off the "log". (Hints for "log" butter: potatoes, bread, steaks,
noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You
can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and
avocados to create and instant natural face mask. Put a big
handful of basil in a blender and run it on high. Once the basil
has been pulverized, throw in a half of an avocado and a large
teaspoon of lemon juice, mix until smooth. Wash your face, pat
it dry and gently rub the avocado mixture on. Leave it on as
long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your
garden. I am sure you will come up with many more. Happy
planting.

About the Author:

Mary Hanna is an aspiring herbalist who lives in Central
Florida. This allows her to grow gardens inside and outside year
round. She has published other articles on Gardening and
Cooking. For more information on gardening go to
http://www.gardeninglandscapingtips.com, for more information on
cooking go to http://www.gourmetchefathome.com or contact her at
mhanna@gardeninglandscapingtips.com

Article Source: ArticlesBase.com - The Many Uses of Fresh Herbs

If you are interested in health and diet, you have probably read all the research which points to the benefits of fresh, unprocessed foods. Eating healthier nearly always means opting for fresh fruits, whole grains and unprocessed meats and fish. Unfortunately, choosing foods without preservatives does have a down side - food spoils faster. That is no reason to go back to eating over-processed foods full of chemical preservatives, though. Long before our dependence on chemical preservatives, our mothers knew the secrets to keeping food fresh longer naturally. Here are some tips to help you keep fresh fruits, grains, vegetables, meat and fish fresh longer - the natural way.

General Tips

1. Keep your refrigerator at the right temperature. It should be kept between 38 and 40 F. to keep your foods as fresh as possible without freezing them.

2. Keep your eye on expiration dates when you shop.

3. Do not store highly perishable foods in the refrigerator or freezer door. They are more prone to temperature fluctuation.

4. Moisture promotes rotting and mold. Wipe vegetables and fruits dry before storing and avoid storing in plastic bags.

Fresh Fruits and Vegetables

Vegetables and fruits give off a gas called ethylene as they ripen. The ethylene sets off a chain reaction that causes the release of more ethylene, causing the food to ripen further. When fruits and vegetables are exposed to ethylene, they ripen faster. Some fruits and vegetables give off more ethylene than others - and some of them are more sensitive to ethylene than others.

1. Ethylene producers include apricots, avocados, bananas, cantaloupes, honeydew melons, kiwis, mangoes, nectarines, papayas, peaches, pears, plums, and tomatoes.

2. Fruits and vegetables that are sensitive to the effects of ethylene include: apples, broccoli, carrots, cucumbers, eggplants, green beans, lettuces and other greens, potatoes, summer squash, and watermelons.

3. To keep fresh fruits and vegetables fresh longer, do not store any of the former group n the same drawers as those in the latter group.

4. Store fruits and vegetables in the warmest part of your fridge to preserve flavor.

5. Remove produce from plastic bags before storing. The bags trap the ethylene close to the fruit so that it ripens faster.

6.Wash produce and then dry well before storing. Moisture speeds rotting.

Meats and Eggs

1. Keep fresh meats refrigerated between 38-40 F.

2. Keep meat in original wrapping in refrigerator if you will be using it within two days.

3. Wrap meat in foil or freezer paper before freezing.

4. Make sure that there is plenty of air circulation around meat products in your refrigerator.

5. Store eggs pointed side down.

6. Wrap smoked meats like ham or bacon in a vinegar-soaked cloth.

7. Cool cooked meats quickly and completely before placing them in refrigerator.

Bread and Cereal Products

1. Store fresh bread in a cool, dark, dry place like a cupboard or breadbox.

2. Close the waxed paper inner bag of breakfast cereals tightly to preserve freshness. Better yet, transfer the cereal into a zipper lock plastic bag and put it back in the box.

3. Freeze bread that will not be used within a week. If you freeze artisan breads pre-sliced, you can just take a slice when you need it.

4. Keep soft cookies soft by storing them in a cookie jar or airtight container with a slice of bread.

5. Cut slices from loaf cakes like banana bread and pound cake from the middle instead of the end. After slicing, push the two ends together to reform the 'loaf'. You don't leave a cut end to get stale that way.

6. To keep cake moist, store it with half an apple in the container.

Dairy Products and Cheese

1. Store milk in its original container.

2. Do not store milk in the door where temperature is warmer.

3. Put milk back in refrigerator immediately after using.

4. Wrap cheese in waxed paper or plastic, then store in deli drawer.

5. Do not store ice cream in the freezer door. Keep it in the main part of the freezer.

6. Place a sheet of plastic wrap or wax paper directly on the surface of the ice cream before storing. It will keep fresh longer.

Miscellaneous

1. Store coffee in an airtight, opaque container to preserver flavor and freshness.

2. Buy coffee in whole bean form and grind enough for one pot at a time.

3. If you buy more coffee than you can use in 3-4 days, store in an airtight container in the freezer/

4. Store avocadoes unbagged in the refrigerator.

5. Store bananas on the counter, unbagged.

6. Berries (blueberries, strawberries, raspberries) should be stored in their plastic container or a resealable plastic bag in the back of the refrigerator.

7. Wrap lettuce in damp paper towels and store in a plastic bag.

About the Author:

Stephanie Larkin is a freelance writer who writes about topics and products concerning food storage such as Green Bags.

Article Source: ArticlesBase.com - Natural Ways to Keep Food Fresh Longer

avocado dry skin

Where can I buy avocado and borage oil capsules. in the UK?

When I lived in Scotland in the early 90's, I was part of a trial which was for the treatment of chronic dry skin conditions. The capsules worked a treat but ever since I have not been able to get them. It has been the only treatment that has worked for me.

That's interesting
You can certainly buy borage (starflower) oil capsules in most health shops.

I don't think the larger high street health stores like H&B stock advocado oil capsules or advocado oil itself...not as yet anyway. If you run a search for the UK it comes up with nothing in the way of links for shops selling advocado oil capsules either. But you can find advocado oil, but I could only find one for food grade Virgin(ie not carrier oil for use externally) it is expensive at £11.95 for 750ml:
http://www.just-cook.co.uk/epages/whfh28p8enh8.sf/en_GB/?ObjectPath=/Shops/just-cook.co.uk/Products/OLI_EVAO_750_12
But you could just take a small amount a day, as if you were taking capsules and the 750ml should last you ages.

You might have to take them this way: borage capsules and advocado oil by the tsp....or alternatively use in salad dressings. Though advocado oil is supposed to be a good source of vitamin E, I would also consider taking fish oil capsules and Vitamin E capsules (400iu) alongside the advocado oil and borage oil. That way you will get a good balance of fatty acids and Vitamin E to protect them (internally) from oxidation.

You could contact this NZ advocado oil producer and ask if they have any agents/stockists in the UK as an alternative, to see if the price is more competitive:
http://www.avocado-oil.co.nz/contact-us.html

Hope this helps.
Best wishes.

Over many decades, dry skin lotions by Unilever and Vaseline were what we used and trusted for dry skin care. But, the results have been the opposite. Dry itchy skin has not been cured, but in fact worsened. This article shall give you the shocking truths based on scientific evidence.

We apply dry skin lotions and creams to get a healthy skin, and not to suffer health problems and premature skin aging. The problem with a majority of the dry skin lotions and creams is that they use mineral oils as an active ingredient. It is used in these forms - petrolatum, liquid paraffin and paraffin wax.

These are by products of petroleum and are cheaply available. But, they are the least compatible with the human natural oils (sebum). Sebum gives our skin protection from infections and prevents the skin from cracking.

Sebum is produced by the Sebaceous glands. If it is produced too much, it leads to excessive oiliness and acne breakouts. If it is produced very less, then it leads to skin dryness - which is the precursor to cracking, flaking, wrinkles, fine lines, irritating, itching and other skin problems.

Petrolatum only artificially moisturizes the skin. It does not penetrate the skin, it just evaporates in a little while. So, the mineral oil based moisturizers don't solve the problem of dry itchy skin, but only make the matters worse.

This is very different to natural plant based oils. They are very similar to the sebum that our body produces naturally and so are easily absorbed. They heal the skin from within and do not create a situation where some part of the skin is too oily while the other parts are dry.

Natural moisturizing oils like avocado oil, macadamia oil, grapeseed oil and olive oil work amazingly well for curing dry itchy skin. Jojoba oil is like a natural wax and it resembles the sebum very well. It balances the production of sebum too.

This way such amazing natural oils not only perform effective dry skin care, but they also give wonderful anti aging and skin rejuvenation effects. A well moisturized skin is less prone to wrinkles, fine lines and skin aging symptoms.

Functional keratin is another indispensable protein that you should look for. It is present in great quantity in Cynergy TK, which is a cutting edge natural ingredient pioneered in New Zealand. Basically, keratin is a vital structural protein found in our skin, which plays a vital role in maintaining skin youth and vitality.

Functional keratin contains protein and zinc complexes which penetrate deep down the skin and help not only in repairing of the damaged skin cells, but also regrowth of new ones. Research has shown that it cures dry itchy skin symptoms that are caused by detergent related dermatitis.

Cynergy TK locks in the vital moisture balance in the skin and improves skin's moisture retention and elasticity. It is one of the most effective ingredients developed in the latest scientific developments for dry skin care and anti aging.

Visit my website to find out more such amazing natural ingredients that you should look out for in the best dry skin care products and what harmful substances you should avoid, so that you can achieve a beautiful, young and naturally glowing skin.

About the Author:

Nisha V Kumar is a Natural Healthcare Expert and a passionate advocate of natural skin care. Her website http://www.beautiful-healthy-skin.com provides a wealth of information on what works and what doesn't work in Anti-aging skincare to achieve a young, beautiful and vibrant skin.

Article Source: ArticlesBase.com - The Dirty Truth On Dry Skin Care Revealed That The Experts Don'T Want You To Know

avocado ok for dogs

Not only do my dogs eat dirt but they eat avocado's that drop off my tree unripned and all is this ok??

Dogs eat weird stuff, thats a dog for ya. Your dogs are fine. If they start getting sick (doubtful) then do some yard clean up and use some black pepper in the areas they frequent, maybe some vinegar. Good luck.

The details of Diets

Anyone in diet grapefruit plan will not hesitate to call it a great diet plan fruit qualities - The freedom to eat as you like while in silence helps burn fat. So here are the instructions of the grapefruit diet.

Drink 8 glasses of water a day. A glass should contain 8 oz and by 8 glasses a dietician means that you need to drink 64 oz or 2 liters.

Eat till you are full without leaving or eliminating anything

Do not change the amount of grapefruit juice and its inclusion for all, as is the case that the burning of fat inflammation.

Do not change the quantity of grapefruit or its juice intake for anything as it is the thing that kindles the burning of fat.

Foods that are fried in butter are ok and you can use butter too. There are no restrictions on the meat.

Repeat the course in stretches of 12 days with a 2 days break thrown in.

Remember to show the grapefruit diet plan for at least 2 months to comply with reliable results.

Briefly Explain Sample Grapefruit Diet Plan

The heart healthy diet is distributed throughout the day. And every time you have to take grapefruit or its juice, the better the result of advance in all cases.

Grapefruit Diet Plan

Breakfast: Eat half a grapefruit or drink a glass of juice to break their fast. You can have two eggs and two slices of bacon, too.

Lunch: The same routine for the grapefruit goes with lunch. To the side and main dishes, you can have salad dressings, and certainly not as much meat as you want and in any style.

Dinner: Continue the half grapefruit or a glass for dinner routine. Here you can enjoy the luxury, spicy, vegetables, butter and red or green salad. Take advantage of meat or fish cooked in all kinds of needs. You can have a coffee or tea. Snack before bed: A simple glass of skim milk or tomato juice.

Remember if you choose to take grapefruit juice instead of the fruit itself, keep juice unsweetened as per the dictates of directions to diet. With the salad, you can enjoy the variety, for example, you can have spinach, celery, prawn, chicken, avocado and red onion alternately with your favorite salad. In addition, there are dos and don'ts to follow for the heart healthy grapefruit diet to give any result to you. You can consult your dietician for a detailed list. Here is a brief list

Dos of a good grapefruit diet plan: You can eat red onions, bell peppers, Radishes, Broccoli, Cereal Low-fat / fat free or diet salad dressings etc.

Don'ts of grapefruit diet plan: Mayonnaise, chilly, potato chips, white onions, cucumbers, any cheese, hot dogs, dill or bread / butter pickles etc.

About the Author:

Loss Weight Diet Guide - Providing diet resources such as articles, forums, and link directory - Diet That Really Work. We're also welcome all authors to come and submit their diet related articles.

Article Source: ArticlesBase.com - Grapefruit - Number one natural and healthy diet

avocado cilantro salad

Have you heard of a salad like this?

My boss had this made for her at a Mexican restaurant and I got one like it accidentally. Shredded cabbage, tomatoes, cilantro, shredded carrots, fresh avocado, lime squeezed over it. Anyone heard of this and if so, what else could I be missing? I want to make it tonight

Yes, its a cabbage based citrus salad and usually used as a topping on foods like Taquitos Tapatios.

If you like you could sprinkle some paprika/all purpose seasoning...it really tops it off well.

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

can you refrigerate avocados

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from "creeping" all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a "log" out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the "log". (Hints for "log" butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking

About the Author:

Find tips about wild ginseng and ginseng side effects at the Ginseng Facts website.

Article Source: ArticlesBase.com - How To Cook With Fresh Herb

Almost everyone loves Mexican food regardless of where they are from. Here is a Mexican recipe for grilled chicken that you can create in your own kitchen. This recipe is very easy to make and you can be sure that your friends and family will enjoy it.

Mexican Grilled Chicken with Tomato Avocado Salsa

Ingredients to serve 4 people:

4 boneless chicken breasts (leave the skin on)

2 large tomatoes

1 small red onion

1 peeled avocado

2 jalapeno peppers or 3 to 6 fresh serrano chili peppers (the more the spicier; start with 3)

3 cloves garlic, unpeeled

2 tbsp orange juice

1 tbsp lemon juice

Salt and pepper to taste

2 tbsp chopped cilantro

Olive oil for basting the chicken breasts

Cut the tomatoes and red onion into thick slices.

Cut the peppers in half and discard the seeds.

Put the garlic cloves and the tomato, onion, and pepper slices on the grill. Let these grill with the lid closed until the vegetables and peppers are charred and garlic skin comes off (about two minutes on each side).

Remove the vegetable, pepper and garlic from the grill and chop them up and mix well. Stir in the lemon and orange juice and season with salt and/or pepper (to desired taste).

Using half of this mixture spread it over the chicken breasts (be sure to rub it under the loose skin) and let it marinate for 1 hour at room temperature or up to four days refrigerated.

When you are ready to grill the chicken baste it with the olive oil and place it on a grill that has been preheated on high. Cook the chicken breasts until the juices are clear - about five minutes on each side.

While the chicken is grilling chop up the avocado and stir it into the remaining half of the vegetable, pepper and garlic mixture. Add the cilantro and stir everything well.

When your grilled chicken is cooked to your satisfaction remove it from the grill and cut it into one-half inch slices. Now serve it to your friends or family with the grilled tomato avocado salsa.

Remember that food safety is very important. You want your barbecue to be both fun and safe for everyone. Always be sure that you cook meat completely. Cut into the chicken breast at its thickest part, when they are completely cooked the juices will be clear and the meat will be white. Keep all utensils you use to handle the raw chicken separate from the ones you use to handle the cooked meat. Be sure to wash your hands after handling the raw chicken. Cross contamination of bacteria can be as risky to your health as eating raw meat.

About the Author:

Get some mouthwatering Chicken Recipes at yummytummy.info or if you are after some Mexican Recipes visit dietflavor.com

Article Source: ArticlesBase.com - Mexican Grilled Chicken With Tomato Avocado Salsa

avocado steak sauce

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but is careful; mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from “creeping” all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a “log” out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking

About the Author:

For more Free Resources www.dishadvice.com

Article Source: ArticlesBase.com - Cooking With Fresh Herbs

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from "creeping" all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a "log" out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the "log". (Hints for "log" butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking

About the Author:

Find tips about wild ginseng and ginseng side effects at the Ginseng Facts website.

Article Source: ArticlesBase.com - How To Cook With Fresh Herb

avocado paper bag

whats the best way to ripen an avocado quickly?

besides a paper bag? i want to make some guacamole and my avocados are really hard still.

put it in the fridge.

=]

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add.
For more details go to: www.dishadvice.com Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from creeping all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb.
For help visit: www.camping-outdoors-recipes.com Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a log out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the log. (Hints for log butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more.

About the Author:

www.chow-chows-secrets.com

www.150-venison-recipes.com

Article Source: ArticlesBase.com - You Can Easily Change the Flavors of Your Recipes in Many Different Ways

avocado salad dressing

The salad I'm eating...is it healthy?

I'm eating salad almost everyday. I'm tired of taking too much carbs in my diet without vegetables. So..
I have these ingredients in my salad.

thats just one meal -i hope. because you need at least 4 more. to lose weight you have to eat small meals every 2-3hours that way your body gets energy when it needs it and doesnt store any extra in fat reserves.
the salad sounds good except i wouldnt use that dressing - it can add up a lot of calories - i usually like just a lot of spices and balsamic vinegar.

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