My Menu Blog

2 large garlic cloves
1 med. onion, cut into 8 pieces
2-4 jalapeño peppers, quartered
½ cup cilantro leaves
½-1 tsp. sugar
2 cans (15 oz. each) while tomatoes, drained
1 tbs. lime juice
Salt to taste
Tortilla chips for serving

1. Place all ingredients except tortilla chips into blender. Cover and pulse 2 times until fruit and vegetables are chopped.
2. Pour into bowl, serve with tortilla chips.

1/8 tsp. sea salt, plus more as needed
¼ tsp. ground cumin
6 large uncooked shrimp, peeled and deveined
1½ tbs. EVOO
1 champagne mango, cut into thin slices (about ¾ cup)
½ to 1 Haas avocado, cut into ¾-in. dice or slices
¼ small red onion, cut into 5 or 6 very thin slices
¼ small red onion, cut into 5 or 6 very thin slices
1 tbs. cilantro leaves, coarsely chopped
1 tsp. freshly squeezed lime juice

1. Combine the sea salt and cumin in a small bowl. Use the mixture to lightly dust the shrimp.
2.  Heat ½ tbs. of the olive oil in a med. skillet over high heat; swirl to coat the pan evenly. Add the shrimp and cook for 1-2 min. until they are just opaque, then turn them over and cook for 30 seconds or so. Remove from the heat.
3. Fan the mango slices on a diner plate. Arrange the shrimp, avocado and red onion on top. Sprinkle with the chopped cilantro, then drizzle with remaining tbs. of olive oil and the lime juice. Sprinkle with sea salt to taste. Serve immediately.

• 1/2 cup sour cream
• 2 1/2 tbsp lime juice
• 1 tsp sugar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 4 boneles, skinless chicken breast halves, cut into strips
• 1 cup sliced green bellpepper
• 1 cup sliced red bell pepper
• 1 small red onion, sliced into thin rings
• 1/2 cup salsa
• 2 tbsp chopped cilantro or parsley
• 8 cups shredded romaine lettuce
• 1/2 cup shredded cheddar cheese

1. in a small bowl, combine sour cream, 1 1/2 tbsp lime juice, sugar, chili powder and cumin andchill until ready to use
2. cook chicken until done, browned
3. sautee bell peppers and onion in same pan 2-3minutes
4. add salsa and heat through
5. stir in remaining lime juice and cilantro/parsley, mix well
6. divide lettuce on 4 plates, top with warm chicken mixture
7. drizzle dressing and top with shredded cheese

2 salmon filets
2 tbs. white miso
2 tbs. maple syrup
1 tbs. lime juice
2 tbs. water

1. Preheat oven to 500°.
2. Use a blender or whisk to combine the miso, syrup, lime juice and water.
3. Place salmon on aluminum foil covered baking sheet and drizzle with miso-lime glaze.
4. Bake in oven for 5 min.
5. After 5 min., increase the temp to broil. Watch salmon carefully; the top should caramelize slightly. Move the baking sheet around of needed to ensure even cooking.
6. Broil for 6 min. or until the salmon flakes.

4 boneless skinless chicken breasts
salt
fresh ground pepper
flour to dust
2 tablespoons oil
¼ cup dry white wine
1 clove minced garlic
½ cup chicken broth
2 tablespoons lime juice
1 tablespoon capers
2 tablespoons unsalted butter
fresh lemon slices
parsley to garnish

1. pound chicken between wax paper to flatten to ¼ inch
2. season with salt, pepper and dust with flour
3. add chicken to heated oil
4. sauté 3 minutes then turn
5. sauté 2 more minutes
6. transfer to heated plate
7. drain drippings from pan
8. deglaze pan with wine and minced garlic
9. cook down until liquid is almost gone (2 minutes)
10. add broth, lemon juice and capers
11. return chicken to pan, cook1 minute on each side
12. remove chicken to heated plate
13. add butter, lemon slices until butter is melted,
14. pour over chicken and serve garnished with parsley

2 large garlic cloves
1 medium onion, cut into 8 pieces
2-4 jalapeñno peppers, quartered
½ cup cilantro leaves
2 cans (15oz. each) whole tomatoes, drained
1 tsp. lime juice
salt to taste
tortilla chips for serving

Pulse 2 times in blender or until veggies are chopped.

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dryroasted nuts

1. Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
2. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
3. Drain, rinse well with cold water and drain again.
4. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage.
5. Toss well and garnish with peanuts

1 pound boneless, skinnless, chicken thighs
1 tablespoon asian sesame oil
1 tablespoon chinese chili garlic sauce
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 teaspoons freshly squeezed lime or lemon juice
1/4 savoy cabbage(remove outer leaves, core), thinly sliced
2 ounces raw snow peas
4 scallions, including 3 inches of green, thinly sliced
1/4 red bell pepper, thinly slivered
1/4 cup chopped cilantro leaves

dressing
1/4 rice or cider vinegar
3 tablespoons peanut oil
2 tablespoons asian sesame oil
1 tablespoon smooth peanut butter
1 1/2 tablespoons honey
1 teaspoon dijon mustard
1 teaspoon soy sauce
1 egg yolk
salt and pepper

1. combine chicken, sesame oil, chili sauce, giner and lime juice in a bowl
2. cover and refrigerate 2 hours, tossing once
3. cook chickeni n well oiled grill about 5 minutes per side
4. when cooled, slice into thin strips
5. in a large bowl,add cabbage, chicken, snow peas, scallions,bell pepper and cilantro
6. prepare dressing: place all ingredients in a blender, process on high until smooth, refrigerate until ready to use
7. toss salad with 1/3 (or to taste) dressing
8. remaining dressing can be stored in refrigerator for up to 2 days only

4 boneless, skinless chickn breasts
1/2 teaspoon dreid oregano
1/4 cup chopped cucumber
1/4 cup crumbled feta cheese
1 large chopped tomato
8 ounce uncooked pasta
1/4 cup marinated artichoke hearts, drained
1/4 sliced black olives
1/4 cup chopped parsley
salt, pepper, olive oil

dressing
3 tablespoons fresh lemon or lime juice
1/2 cup olive oil;
1 teaspoon dried oregano
1/4 cup minced red onion
cayenne pepper to taste

1. combine all ingredients to make dressing
2. rub chicken breasts with olive oil and sprinkle with herbs
3. cook chicken on skilletuntil cooked through (12-15 minutes)
4. cook pasta according to directions
5. combine all ingredients and toss gently with dressing
6. top with sliced chicken breast