Pico de Gallo

I made some killer pico this week, and I’ve been using it as a garnish, as a salsa, as a topping for my scrambled egg whites, etc. I used Bay Produce tomatoes (from Superior WI’s Challenge Center) but since it is garden tomato time of year, this recipe would be extra-tasty with those. Mmmmm. Garden tomato time is my favorite time of year!

Pico de Gallo
5 large beefsteak tomatoes, seeded & diced
1 medium red onion, finely chopped
4 jalapeno peppers, finely chopped (discard seeds & veins for less heat)
1 ½ T. finely minced fresh cilantro
1 clove garlic, minced
1 ½ T. lime juice
fresh ground pepper
kosher salt

In a large bowl, combine the tomatoes, peppers, onions, and garlic. Sprinkle the lime juice over the top and season with salt & pepper to taste. Refrigerate, covered, 60 minutes or more before serving.

Party in Your Mouth?

So, I've just started Weight Watchers, and I'm exploring new recipes that will keep me low in my daily points but still taste yummy. I was very pleased with a new entree that I tried last night - Dave & I both LOVED it! Juicy, tangy, southwest goodness. I served it with Kuner's jalapeno black beans that I warmed with sauteed red onion.

Grilled Chile Lime Chicken
A party in your mouth!

Marinade:
2 t. grated lime peel
1/4 c. lime juice
1/4 c. olive oil (I only used about 2 T.)
2 T. chopped fresh cilantro
1/2 t. sugar
1/2 t. salt
1 small jalapeno chili, seeded & finely chopped
1 clove garlic, finely chopped


1. Mix all ingredients in a shallow glass or plastic dish or a resealable plastic food storage bag.

2. Flatten 4 boneless skinless chicken breasts to 1/3 - 1/4 inch thickness between sheets of waxed paper. Add chicken to marinade; turn to coat. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 8 to 10 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.


1 serving: Calories 175 (calories from fat 65); total fat 7g (saturated fat 2g); cholesterol 75mg; sodium 140 mg; total carbohydrate og (dietary fiber 0g); protein 27g

Creamy Chicken & Wild Rice Soup

I have the flu, and when I went to SuperTarget last week, I saw nothing in the soup section that I liked. Nothing in the deli, except for chicken with wild rice.

Now, I’m a good Minnesota girl, and I simply refuse to pay $3.99 for 2 cups of soup that might not be as good as what I can make. This is where wild rice grows, you know. I decided to do it myself.

It turned out beautifully. Unfortunately, being so hopped up on meds, I didn’t write down the recipe. It was my best version ever too! I can remember most of it though…

I used the following:

1 rotisserie chicken from the deli (skinned, with the meat pulled off the bone & shredded)
1 Vidalia onion, chopped
1 package baby portabella mushrooms, sliced
3 carrots, shredded
Poultry seasoning
White pepper
Parsley flakes
Garlic powder
Salt
1 cup half & half
7 cups chicken stock
2 ½ cups cooked wild rice (cook according to package directions)

I sautéed the onions in a little bit of extra virgin olive oil. I added the carrots, then the mushrooms, along with a tablespoon of butter. I sprinkled the veggie-oil mix with white pepper (2 strong shakes), poultry seasoning (3 strong shakes), parsley (teaspoon), and garlic powder (1 strong shake – or to taste), then I stirred it all up to get the spices good & fragrant. Then I added the stock, then the rice, then the chicken. I let it simmer for about an hour, then I added the half & half.

It was goooooood.

Crostini with sun-dried tomatoes, roasted garlic, and basil

Dave & I were walking through the grocery store in Isle this weekend, trying to figure out what we could make for an appetizer for the night’s dinner at the family cabin. It was slim pickens at the old Super Value, so we improvised. I found a take & bake baguette. He found sun dried tomatoes. I found pre-minced roasted garlic and basil.

Later that night, I baked the bread, and he sliced it into cute little crostini. Then, I drained the tomatoes and chopped them into very small chunks. I used half a jar. Then I used one teaspoon (just like the one you eat with – I was improvising) of the garlic, and two teaspoons of the basil. I mixed it all together. I added some shredded parmesan (1/3 cup), and a dash of olive oil. Some fresh ground pepper. A sprinkle of crushed red pepper flakes.

We drizzled the crostini with extra virgin olive oil and baked until crispy. Then I added a tablespoon of the mixture to the top of each crostini, and baked for no more than 10 minutes. It was great – totally unexpectedly good for two people who were inspired while drinking cocktails and watching Giada de Laurentis at 11 in the morning.

Frrrrrench Dips

French dips. Homemade.
Well, actually, they're kind of really Phillys.

KATE'S SUPER CASUAL FRENCH DIP RECIPE
2-3 lb rump roast
3 cans beef consomme
Vidalia onion
fresh mushrooms
mozzarella slices (or provolone, etc)
hoagie buns, baugette sections, whatever

OK, so, get out the crock pot. Put in the roast. Then the consomme. Then add whatever spices you like. Garlic is a must. I highly suggest fresh ground black pepper, crushed red pepper, and oregano. Cook on low 6-8 hours. Pull the roast from the crock pot. Shred on a cutting board.

Meanwhile, split whatever bread product you're using & toast in the oven. Add the cheese on top for good measure. Sautee the onion & mushrooms in butter.

Make a "sammich" of beef, onion, mushrooms all atop the cheesy bread product.

Use a ladle & scoop out the broth as au jus. Use bowls, teacups, whatever. Dip 'em.

Yummy. Easy.

I often serve them with broccoli slaw & oven fries with olive oil & sea salt. Extra yum.

Russian Margaritas

Looking for a nice cheap cocktail to sip while you roast your buns off on a plastic floatie while at the lake?

RUSSIAN MARGARITAS!

Get a glass, put some ice in it
Fill it with:
1/3 vodka (the cheaper the better)
2/3 Fresca

That's how we roll on Lake Mille Lacs, folks.

Guaca guaca guaca!

In the spirit of summer, here is my top-secret recipe for guacamole. It’s really not top-secret, but my sister swears up & down that I make the best guac… Personally, I think it's good, but not the best. I pretty much just improvise every time.

Kate’s Guac
3 ripe avocados (I use Hass)
1 small white onion, finely minced
1 clove garlic, minced
2 diced jalapeno peppers, ribs & seeds removed
4 roma tomatoes, seeded & diced
2 tablespoons minced cilantro
1 lime
Kosher salt
Fresh ground pepper

Remove the “meat” from the inside of the avocados. In a medium bowl, mash the avocado with a large fork until the consistency is evenly chunky. Add the onion, tomato, garlic, cilantro and jalapeno. Sprinkle the guac with a teaspoon of Kosher salt and about ½ teaspoon pepper. Add the juice of ½ ime. Taste. Season with additional salt and/or lime to taste.

Serve with chips, fresh veggies, fajitas, etc. A simple side dish that really tastes like summer!

Mother's Day Brunch

Mother’s Day was yesterday, and I coordinated a really nice brunch for my mom, my sister and my brother-in-law’s mother. I made a little too much of the egg bake – a little goes a long way – but I probably could have doubled the batch of French toast.

Spiced French Toast with Orange Syrup
4 eggs
2/3 cup orange juice
1/3 cup half & half
¼ cup sugar
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
1 loaf crusty French bread, sliced

In a large bowl, combine eggs, orange juice, sugar, vanilla, and cinnamon. Mix with an electric mixer until well-blended.

In a large glass baking dish, place the French bread slices, and pour the egg mixture over the bread. Cover and refrigerate 2 to 24 hours.

Preheat oven to 350 degrees. On a large baking sheet (with a 1” rim) melt ¼ cup butter. (Be careful not to let the butter scorch!) Place the bread on the baking sheet and bake for 20 – 25 minutes, or until the toast is golden brown. You may need to flip the toast ¾ of the way through.

To prepare syrup, in a medium saucepan, melt ½ cup butter, ½ cup sugar, and 1/3 cup frozen orange juice concentrate over medium heat. Do not boil. When butter is melted and syrup is heated through, remove from heat and let cool for 10 minutes. Before serving, whip until thickened, and add chopped pecans if desired.

Skillet Breakfast with Salsa
12 eggs
¼ cup milk
1 tablespoon oil
1 bag hash browns (I used Simply Potatoes Southwest Style)
2 tablespoons butter
½ cup chopped onion
½ cup chopped red pepper
1 cup cubed ham
1 cup Colby-jack shredded cheese (or pepper jack, if you like a little more kick)

Preheat oven to 350 degrees.

In a large nonstick skillet, heat oil over medium heat until hot. Fry hash browns in skillet for 10 minutes until golden brown. Flip hash browns and cook for an additional 2-3 minutes. Remove hash browns from skillet and spread out on the bottom of a greased 9 x 13” baking pan.

In a medium bowl, mix eggs and milk. Set aside. In skillet, melt butter and sauté onions and peppers until crisp-tender. Add ham. Add eggs, and gently scramble until set.

Spread eggs evenly over hash browns in baking pan. Sprinkle cheese on top.

Bake for 30 minutes. Garnish with fresh salsa.