My Menu Blog

• 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

¾ oz. dried wakame seaweed (whole or cut)
3 tbs. rice vinegar (not seasoned)
3 tbs. soy sauce
2 tbs. Asian sesame oil
1 tsp. sugar
1 tsp. finely grated peeled fresh ginger
½ tsp. minced garlic
1 small tart apple such as Granny Smith
2 scallions, thinly sliced
2 tbs. chopeed frsh cilantro
1 tbs. sesame seeds, toasted

1. Soak seaweed in warm water to cover, 5 min.
2. Drain, then squeese out excess water. If wakame is uncut, cut into ½-inch-wide strips.
3. Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved.
4. Cut apple into ¼-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well.
5. Sprinkle salad with sesame seeds.

2 tbs. fresh lemon juice
1 tsp. dijon mustard
1 tsp. minced garlic
1 tsp. ground cumin
1 tsp. sugar
Salt and pepper to taste
1/3 cup evoo
2 seedless cucumber, peeled and diced (½”)
2 papayas, seeded and diced (½”)
4 ripe tomatoes, diced (½”)
4 carrots, coarsely grated
4 scallions, thinly sliced
1/3 cup chopped cilantro leaves

1. Combine the lemon juice, mustard, garlic, cumin, sugar, salt and pepper in a bowl. Whisking constantly, drizzle in the oil until slightly thickened. Set aside.

2. In a large salad bowl, combine the cucumbers, papayas, tomatoes, carrots and scallions.

3. Toss with vinaigrette and cilantro. Serve immediately.

12 ounces pre-washed mixed salad greens (about 8 cups)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/2 cups cherry tomatoes (about 28)
1 cup canned cannellini beans, drained and rinsed
4 ounces goat cheese (about 1/2 cup)
2 tablespoons fresh basil leaves, torn, or 1 teaspoon dried basil

1. Place greens into a large bowl.
   
2. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
   
3. Drizzle the dressing over the greens and toss.
   
4. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese.
   
5. Sprinkle with basil and serve.

Vietnamese Dressing:
2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil

Salad:
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

1. To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
2. To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
3. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain.
4. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
5. Rinse them with cold water and drain well, just shaking the colander, so they’re not actually wet.
6. In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
7. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
8. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

1 cup diced seedless cucumber
1 cup diced seeded ripe tomatoes
1 cup diced fresh feta cheese
1/2 cup diced red onion
11/2 cup coarsely chopped black olives (kalamata?)
1/4 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup red-wine vinegar
salt and pepper to taste
1-1 1/2 pound sirloin steak (butt sirloin/boneless top sirloin)

1. combine cucumber, tomatoes, olives, feta, parsley, salt and pepper
2. toss with oil and vinegar
3. preheat a lightly oiled grill
4. season steak with salt and pepper
5. grill 4 minutes each side (until seared)
6. remove to cutting board and letrest 5 minutes to redistribute juices
7. slice steak on angle
8. top with salad mixture.