SUMMER RECIPE TUTORIAL

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Friday, September 19, 2008

Turkey club sandwich










Try this nice summer recipe.....the famous Turkey Club Sandwich

Ingredients
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons chopped fresh basil
  • 6 slices sourdough bread, toasted
  • 4 ounces cooked natural turkey breast, sliced
  • 3 slices low-sodium bacon
  • 2 bibb lettuce leaves
  • 4 slices tomato
  • 2 ounces Swiss cheese
INSTRUCTIONS

In a small bowl, add the mayonnaise and basil. Stir to mix evenly. Spread 1 teaspoon of the mayonnaise mixture on each slice of bread.To prepare the sandwiches, place 1 slice of bread on a plate. Top with 1 ounce turkey and 1 1/2 slices bacon. Add another slice of bread, 1 ounce turkey, 1 lettuce leaf, 2 slices tomatoes and 1 ounce cheese. Top with the last slice of bread. Place a toothpick in each half of the sandwich and cut the sandwich in the center. Repeat to make the second sandwich. Serve immediately.... hmm..great tasting summer recipe of club sandwich...Enjoy it !
salad-greens-with-pears-fennel-

Tuna pita pockets










Another nice summer recipe...the tuna pita pockets ! A must try one !

Ingredients
  • 1 1/2 cups shredded romaine lettuce
  • 3/4 cup diced tomatoes
  • 1/2 cup finely chopped green bell peppers
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped broccoli
  • 1/4 cup finely chopped onion
  • 2 cans (6 ounces each) low-salt white tuna packed in water, drained
  • 1/2 cup low-fat ranch dressing
  • 3 whole-wheat pita pockets, cut in half

INSTRUCTIONS

In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.Scoop 3/4 cup of the tuna salad into each pita pocket half and the summer recipe is ready to serve immediately...hmmm....great taste. Enjoy it with friends !

Try also this great recipe : Russian Potato Salad

Roasted red pepper and chicken wrap










Another great summer recipe...the roasted red pepper chicken wrap ! Great one !

Ingredients
  • 4 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
  • 2 flour tortillas (spinach, garlic and herb, or pesto-flavored), 10 inches in diameter
  • 2 tablespoons hummus
  • 1 cup lettuce leaves
  • 1/2 cup chopped tomatoes
  • 1 roasted red bell pepper, cut into slices
INSTRUCTIONS

Spray a small nonstick frying pan with cooking spray. Add the chicken and saute over medium-high heat until the chicken is lightly browned and opaque throughout. Set aside.
Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the other tortilla.
To serve, place a warmed tortilla on each plate. Spread 1 tablespoon of the hummus on the tortilla. Then add half of the chicken, lettuce, tomatoes and roasted pepper to make each wrap.
Fold in the sides and the bottom of the tortilla up over the filling, then roll to close. Cut each wrap in half crosswise and the summer recipe of roasted red pepper is ready to serve immediately...great and tasty ! Enjoy it for starters meal !

Try this other great recipe : Dutch's Potato Salad

Tossed greens with pasta, fruit and balsamic vinaigrette

Try this nice summer salad recipe....great for outdoors !
Ingredients

For the dressing
  • 1 teaspoon rosemary or 1 tablespoon fresh rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 4 ounces uncooked spiral pasta
  • 6 cups mixed greens
  • 2 large fresh pears, cored and sliced
  • 1/2 cup sliced water chestnuts
  • 1/2 cup golden raisins
  • 3 tablespoons roasted unsalted soy nuts

Directions

To make the dressing, add the rosemary, cinnamon, salt, balsamic vinegar and olive oil in a small bowl. Whisk thoroughly to blend.Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.
In large bowl, combine the cooked pasta, mixed greens, pears, water chestnuts and raisins. Whisk the dressing again briefly and add to the salad. Toss to coat evenly. Divide the salad onto individual plates and top with soy nuts. Serve immediately...hmm...great salads is ready. Enjoy !

Salad greens with pears, fennel and walnuts

Tyr this summer salad recipe...the "greens" plus pears,fennel and walnuts...great combinations !
Ingredients
  • 6 cups mixed salad greens
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 2 medium pears, cored, quartered and thinly sliced
  • 2 tablespoons Parmesan cheese, grated
  • 1/4 cup toasted walnuts, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper, to taste
Directions

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste.
Serve immediately....nice salads at your service.... ! Enjoy it !

Salad greens with pears, fennel and walnuts

Salad greens with pears, fennel and walnuts
Try this summer salad recipe...the "greens" plus pears,fennel and walnuts...great combinations !
Ingredients
  • 6 cups mixed salad greens
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 2 medium pears, cored, quartered and thinly sliced
  • 2 tablespoons Parmesan cheese, grated
  • 1/4 cup toasted walnuts, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper, to taste
INSTRUCTIONS

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste.
Serve immediately....nice salads at your service.... ! Enjoy it !
Summer recipes .....

Apple-fennel slaw







Try this nice summer recipe... the apple fennel slaw ! Nice !
Ingredients
  • 1 medium-sized fennel bulb, thinly sliced
  • 1 large Granny Smith apple, cored and thinly sliced
  • 2 carrots, grated
  • 2 tablespoons raisins
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/2 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 4 lettuce leaves
Directions

In a large bowl, combine the fennel, apple, carrots and raisins to make the slaw. Drizzle with olive oil, cover and refrigerate.In a small saucepan, mix together the sugar and apple juice. Place over medium heat and cook until reduced to about 1/4 cup, about 10 minutes. Remove from the heat and cool. Stir in the cider vinegar.
Pour the apple juice mixture over the slaw and stir to combine well. Chill thoroughly. Serve on lettuce leaves...great taste of slaw....Nice one for starters meal !

Try also this nice recipe : German Potato Salad

Mediterranean-style grilled salmon


Tyr this great summer recipe...the famous grilled salmon ! Amazing !
Ingredients
  • 4 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice
  • 4 salmon fillets, each 5 ounces
  • Cracked black pepper, to taste
  • 4 green olives, chopped
  • 4 thin slices lemon

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.
Place the fish herb-side down on the grill. Grill over high heat.
When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on a small section of household aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of knife and an instant-read thermometer inserted into the thickest part reads 145 F (about 4 minutes longer).Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices. ..and this great grilled salmon is ready for feasts ! Nice taste !

Grilled portobello mushrooms with thyme and garlic

Another great summer recipe to try....grilled portobello mushrooms ! Nice one !
Ingredients
  • 2 tablespoons vegetable stock or broth
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 4 large portobello mushrooms, brushed clean and stemmed
Directions

Combine the stock, olive oil, vinegar, garlic, thyme and salt in a large lock-top plastic bag. Arrange the mushroom caps in one layer in the marinade, turning once to coat. Seal the bag, pressing out excess air. Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 inches
from the heat source.
Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.Using tongs, transfer the mushrooms to a cutting board. Slice thinly and serve warm..and the portobello mushrooms is ready to serve...nice taste ! Great for starters meal !

Beef & Vegetable Kebab's

tyr this great summer recipe...kebab's !

Ingredients :
  • 1/2 cup brown rice
  • 2 cups water
  • 4 ounces top sirloin (choice)
  • 3 tablespoons fat-free Italian dressing
  • 1 green pepper, seeded and cut into 4 pieces
  • 4 cherry tomatoes
  • 1 small onion, cut into 4 wedges
  • 2 wooden skewers, soaked in water for 30 minutes, or metal skewers
Directions :
In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.Cut the meat into 4 equal portions. Put the meat in a small bowl and pour Italian dressing over the top. Put in the refrigerator for at least 20 minutes to marinate, turning as needed.
Prepare a hot fire in a charcoal grill or heat a gas grill or a broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6
inches from the heat source.
Thread 2 cubes of meat, 2 green pepper slices, 2 cherry tomatoes and 2 onion wedges onto each skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10 minutes, turning as needed. Divide the rice onto individual plates. Top with 1 kebab and serve
immediately...hmmm great tasting kebab's...enjoy it with friends !

amz