Tuesday, June 26, 2012

Corn, Avocado, and Cilantro Salad

I needed a fun side for some enchiladas that I will post about soon and came across this from Martha Stewart Living.  It is crazy easy and SO good.  I will definitely be making this again very soon!
Corn, Avocado, and Cilantro Salad
4 shucked ears of corn
1 sliced Hass avocado
1/4 cup fresh cilantro
1 tbsp fresh lime juice
1 tbsp extra-virgin olive oil
1/2 tsp coarse salt
(I halved this recipe.)
Heat grill to medium-high.  Grill corn, rotating often, until lightly charred, about 15 minutes.  Let cool slightly. 
 Carefully cut kernels from cob.  Gently toss avocado, cilantro, lime juice, olive oil, and salt.
 I served my avocado on top.  :)
How easy was that?  It took no time at all and was such a fun, yummy side.  Enjoy!  :)

Tuesday, June 19, 2012

Fudgy Brownie Cookies

I was looking through some recipes to make some cookies for my mom's birthday and came across these from TastyKitchen.  They are WONDERFUL!!  They are super easy and are a cross between a brownie and a cookie...they are truly the best of both worlds!
Fudgy Brownie Cookies
1 package Fudge Brownie Mix
1-1/4 cup All-purpose flour
1/4 cup packed brown sugar
2 eggs
1/2 cup butter, melted and cooled
2 tbsp water, or more as needed
1 cup dark chocolate chunks (I used chocolate chips)
Whisk together brownie mix, flour, and sugar.  Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tbsp water.  If the batter appears like there is too much flour, add 1 more tbsp of water.  Batter will be very thick.  Fold in chocolate chunks.  Cover and refrigerate for 2 hours.  
 Preheat oven to 350.  Grease a cookie sheet.  Drop heaping tbsp of dough on the cookie sheet.  You want pretty thick cookies here to get the brownie feel, about 3 inches apart.  Press down slightly.  Don't flatten completely.  Bake 8-10 minutes.  (I found baking them 7-8 minutes left them more gooey, and fudgy!)
Remove from oven, allow to cool 2 minutes on cookie sheet.  Transfer to a cooling rack to cool completely.
Mmm...these are so good!  Again, don't overcook them...if you look at the picture above and see the ones that are darker on top, they are the gooey ones and definitely the best ones!!  Enjoy!  :)

Tuesday, June 12, 2012

Shrimp Quesadillas with Tomato Avocado Salsa

Yummy, yummy, yummy...that about sums up this recipe from SkinnyTaste.  I LOVE all of her recipes and this one is definitely one of my faves!!  It is absolutely delicious!!!  You NEED to give this one a try!
Shrimp Quesadillas with Tomato Avocado Salsa
1 medium tomato, diced
1 hass avocado, diced
1 lime, juice of
1 tbsp cilantro, chopped
1 tbsp red onion, finely minced
16 large shrimp, cleaned and deveined
cumin to taste
garlic powder to taste
salt and pepper to taste
cooking spray
4 scallions, chopped
6 oz. Cabot's 75% light Vermont Cheddar, shredded (I could only find 50% light)
8 tortillas (I think she used whole wheat, but I used the homemade ones from Kroger...SO GOOD!)
In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
 Season shrimp with salt, pepper, cumin, and garlic powder.  Lightly spray hot skillet on medium heat with cooking spray, add shrimp and scallions.  Cook 2-3 minutes on each side until shrimp is cooked through.  Remove from heat and cut shrimp in half lengthwise, set aside.
 Heat skillet on medium heat and lightly spray with oil.  Add tortilla, top with cheese, 8 shrimp halves, and tomato avocado salsa.  When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top.  Put a plate on top and flip it over onto the plate.  Then slide the other side onto the skillet.  Cook another minute and remove with spatula.
 Cut into wedges and serve immediately.
Seriously, these are nothing short of amazing.  You will feel like you are in your favorite Mexican food restaurant.  Enjoy!  :)

Tuesday, June 5, 2012

Chicken Fried Rice

This recipe was originally just a side dish, but I turned it into a meal by adding chicken.  I love fried rice, but have never made it.  I have two recipes I've been wanting to try and this one was first.  It was really simple and tasted great.  If you are looking for an easy, one dish meal, this is it!
Chicken Fried Rice
2 eggs, lightly beaten
1 teaspoon soy sauce
1 teaspoon sesame oil or vegetable oil
1 clove garlic, minced
1 tablespoon cooking oil
1/2 cup thinly bias-sliced celery (I skipped this because I'm not a fan)
1 cup sliced fresh mushrooms
2 cups cooked white rice
1/2 cup shredded carrot 
1/2 cup frozen peas, thawed
2 tablespoons soy sauce
1/4 cup sliced green onions
2 chicken breasts cooked and cubed (You could also do shrimp or tofu)
In a small bowl combine eggs and the 1 teaspoon soy sauce.  Set aside.  Pour the sesame oil into a nonstick skillet.  Preheat over medium heat.  Add egg mixture and garlic.  Stir gently but continuously until mixture resembles small pieces of cooked egg surrounded by liquid egg.  Stop stirring.  Cook 30 to 60 seconds more until egg mixture is set and shiny.  Slide egg mixture onto a cutting board; roll up.  Cut into 1/2 inch slices.  Set aside.  (I botched this a little...mine didn't roll exactly...I have a picture below.  Just visualize eating at Benihana and try to make the eggs look like that!)
Pour the cooking oil into the skillet.  Preheat over medium-high heat.  Add celery; cook and stir 1 minute.  Add mushrooms; cook and stir for 1 to 2 minutes more.  Add rice, carrot, and peas to the skillet.  Add the 2 tablespoons soy sauce.
 If you are adding chicken, shrimp, or tofu, go ahead and add it now also.  Cook and stir for 4 minutes or until heated through.
 This is what my eggs looked like...not exactly to the description, but they worked!  :)
 Add eggs and green onion;  cook and stir until heated through.

That's it!  Really good, easy dinner.  Enjoy!  :)