- 1/2 cup Creamy Tomatillo Salsa
- 1/4 cup Mayonnaise
- 2 packages (198g package) Sweet Butter Lettuce Blend
- 3/4 pound cooked tiny bay shrimp
- 11/2 cups Grape Tomatoes, halved
- 1 firm-ripe avocado, peeled, pitted, and chopped
- In a small bowl, whisk together salsa and mayonnaise until well blended.
- Place lettuce in a large bowl. Rinse shrimp under cold water and drain well. Pat shrimp dry between paper towels.
- Add shrimp to lettuce along with tomatoes and avocado.
- Add salsa mixture and gently toss until evenly blended. Divide salad among plates or bowls and serve immediately.
Healthier Alternative: Use Light Mayonnaise instead of regular to lower the fat content significantly.
- 4 ½ cup water
- 3 cup Japanese rice, (Nishiki)
- 1 cup sugar
- ¼ cup salt, to taste
- 1 cup to 2 cups Japanese rice wine vinegar
- 10 sushi nori sheets
- wasabi, to taste, plus more for serving
- soy, sauce, to taste, plus more for serving
- pickled ginger for garnish
- cucumber, peeled, cut into small pieces
- avocado, cut into small pieces
- imitation crab meat
- carrot, peeled, julienne cut
- shiitake mushroom, cut into small pieces
- smoked salmon
- fresh tuna, sushi-grade, cut into small pieces
- green onion, julienne cut
- tuna salad
- cooked shrimp, cut into small pieces
- chili sauce
- sesame seeds
- Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
- Bring to a boil.
- Reduce heat and simmer rice for about 20 minutes or until done.
- Transfer the rice to a large bowl, preferably with a flat bottom.
- Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
- Pour 1 cup of the vinegar over the rice.
- Stir and fluff rice, incorporating the vinegar as evenly as possible.
- Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
- Add more vinegar as necessary to coat the rice.
- Cool to room temperature.
- Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
- Spread a dab of wasabi over the rice.
- Sprinkle with some soy sauce.
- Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
- Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
- Continue rolling away from you until a roll has formed.
- Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
- Serve it with soy sauce, wasabi, and pickled ginger.
Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.
- 2 ripe avocados
- 2 tbsp red onion, finely chopped
- 2 tbsp red pepper, finely chopped
- 2 tbsp pickled banana peppers, chopped fine
- 2 tbsp pickle juice from the jar of banana peppers
- juice from one fresh lime
- 1 tsp course salt
- Cut avocado in half and remove the stone. (save stone) Score each half section of avocado and scoop the flesh into a glass mixing bowl. (do not use metal as it will react with the lime juice leaving a metal taste) Using a small masher or fork, mash avocados, leaving them slightly chunky.
- Cut onion, red pepper and banana peppers into small pieces. (for this recipe I like to cut those small)
- Add banana pepper juice, freshly squeezed lime juice and salt.
- Stir everything together well.
- If you make your guacamole earlier in the day, to keep guacamole from turning brown in colour put the stone back into the mixture. Place in refrigerator until ready to serve.
Guacamole is best served fresh the same day it’s made.
I am a terrible breakfast cook. My morning ritual is to stumble around the kitchen and try to remember why I am not in bed. So breakfast recipes are really important to me because without an arsenal of breakfast ideas to make, nothing is getting prepped. This is an easy to make recipe on a weekend morning that the guys love.
- 2 tsp. non-hydrogenated margarine
- 1 cup Egg Beaters Southwestern, well shaken
- 4 small flour tortillas, warmed
- 1/4 cup Tex Mex Cheez Whiz Cheese Spread
- 1 avocado, chopped
- 1/2 cup salsa
- Melt margarine in small nonstick skillet on medium-low heat. Whisk eggs until blended. Add to skillet; cook 3 min. or until set, stirring occasionally.
- Spread tortillas with Cheez Whiz; top with eggs and avocados. Fold in half.
- Cook quesadillas, in batches, in large nonstick skillet on medium heat 2 min. on each side or until lightly browned on both sides. Serve with salsa.
- 1 ripe Hass avocado, roughly chopped
- ⅓ cup mayonnaise
- ½ jalapeño chile pepper, seeded and chopped
- 1 tablespoon chopped shallot
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced or pushed through a press
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 best-quality all-beef hot dogs
- 8 hot dog buns, split
- 1 jar or bag (1 pound) sauerkraut, drained
- 1 pound ripe tomatoes, cored, seeded, and chopped
- ¼ cup roughly chopped fresh cilantro leaves
- ¼ cup finely chopped red onion
- In a food processor fitted with a metal blade, combine the mayo ingredients and puree until smooth.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Cut a few shallow slashes in each hot dog, and then grill over direct medium heat, with the lid closed, until hot all the way to the center, 4 to 5 minutes, turning occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
- Generously spread the avocado mayo inside each bun (you will not need all of it). Then add a hot dog, sauerkraut, tomatoes, cilantro, and onion. Serve warm.
Source: Weber’s Big Book of BurgersI
It’s that time of year again, this is a delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing soup ready for dinner.
- 1 pound boneless, skinless chicken breasts
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1½ cups water
- 1 teaspoon ground cumin
- ½ teaspoon dried cilantro
- 1 cup shredded cheddar cheese
- sour cream
- diced tomatoes
- green onions
- diced avocado
- tortilla strips
- Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
- In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
- Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.
- 1 tablespoon butter
- 8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons freshly grated lemon zest
- 1/4 teaspoon cracked black pepper
- 1 (9- to 10-ounce) package (6 cups) chopped romaine lettuce
- 2 medium (1 1/2 cups) tomatoes, seeded, chopped
- 1/2 cup shredded Cheddar or crumbled blue cheese
- 6 slices fully cooked bacon, chopped
- 2 Eggs, hard-cooked, sliced
- 1 avocado, pitted, peeled, cut into cubes
- 1/2 cup ranch or blue cheese dressing
- Melt butter in 10-inch nonstick skillet over medium heat until sizzling. Add chicken, lemon zest and pepper; cook, stirring occasionally, 5-6 minutes or until no longer pink.
- Place chopped lettuce onto platter. Arrange all remaining ingredients except salad dressing in rows over lettuce.
- Serve with salad dressing.
Tailor this recipe to please your family by using their favorite veggies. Shredded carrots and sliced cucumbers are two possibilities.