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July 29, 2011

Peach and Blueberry Cobbler

I usually go for salty rather than sweet, so I often forget how wonderful dessert wines and sweets can be. I was in charge of the dessert at our recent Cooking Light dinner party. I paired the Peach and Blueberry Cobbler with a sweet Riesling dessert wine. I was pleased with the results. I hope you will enjoy the pairing too. Added bonus: Peaches and blueberries are in season in the south in July-September.

Serves 8


For the filling

  • ½ cup granulated sugar
  • 2 tablespoons all purpose flour
  • ½ teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 3 cups fresh peaches, peeled and sliced
  • 2 cups fresh blueberries,

    For the topping:

  • 1 1/3 cups all purpose flour (6 ounces)
  • 1/3 cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 2/3 cup low-fat buttermilk
  • 1 ½ tablespoons turbinado sugar


    Preheat oven to 400 degrees F. For the filling, combine first 4 ingredients in a large bowl. Add the peaches, blueberries, and juice. Spoon the mixture into an 8 inch square baking dish.

    For the topping, combine the flour, granulated sugar, baking powder, and salt, stirring with a whisk. Cut in the butter until the mixture resembles coarse meal. Add buttermilk and stir until moist. Drop the dough onto the peach mixture to form 8 rounds. Sprinkle the dough with the turbinado sugar. Bake for 25 minutes or until bubbly and dough is golden brown. Serve with ice cream or whipped cinnamon cream

    Terri's Tips:

    You are essentially making biscuits to top the fruit. See tips for making biscuits under baking tips

    Cooking Wiser:

  • Use low fat buttermilk for preparing the dough and low fat whipped dessert topping

    Make it Your Own

  • Create another dessert by changing the fruits. For example use strawberries or apples. Add cranberries to light colored fruit especially at Christmas time.

    Posted by terri at 03:43 AM | Comments (0)

    Classic Cheese Fondue

    Have a fondue party beginning with this great classic cheese fondue recipe. Select Swiss Gruyere cheese for the best fondue. Gruyere is a semi firm pale cheese stippled with small holes or air pockets. Real Gruyere is controlled and only comes from the Gruyere region of Switzerland.
    When we visited Switzerland we ate cheese fondue every day. I brought cheese back and invited friends over for the “real thing”. Follow the tips for making fondue and enjoy! Remember if you lose your food into the fondue pot it will be your turn next to have the next fondue party

    Serves 6-10


  • ½ pound Gruyere cheese, shredded
  • ½ Emmenthaler cheese, shredded
  • 2 tablespoons flour
  • 1 ½ cup dry white wine
  • 1 tablespoon lemon juice
  • 1 garlic clove, peeled and sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons kirsch


    Toss together the cheese and flour until all traces of flour disappears. Pour wine and lemon juice into fondue pot. Add garlic clove. Heat until air bubbles begin to form on medium low heat. Add cheese, a handful at a time, stirring constantly with a fork until smooth. Add salt and pepper to taste. Discard garlic. Stir in kirsch.

    Spear food on fondue forks and dunk in the cheese sauce with a stirring motion.
    Serve with bread, apples, and little new red potatoes

    My good friend Conrad is from Switzerland so he provided "real tips" from the Swiss! Thanks Conrad

    Conrad's Tips

  • In general, use 200 grams of cheese per person (7 ounces, .45 pounds)
  • We generally omit the Emmenthaler and use all Gruyere
  • We don't stir in the Kirsch; we drink it after the meal "for good digestion"
  • If you lose your bread, kiss the person to your right
  • While preparing the fondue, stir constantly in a figure 8

    The most important step is getting the right consistency, i.e. not too thick, and not watery where the cheese sort of separates. To do that, we don't generally put in flour upfront. Instead, we just melt the cheese, then add corn starch dissolved in white wine. Add a bit of that mix, stir to see what it does to the consistency, add more if needed. That way, you always end up with exactly the right consistency.

    We also usually serve small boiled potatoes with fondue, and often also cornichons.

    And the best wine to make Fondue with, and drink with Fondue, would be Swiss Fendant

    Terri’s Tips:

  • The flour is added to keep the cheese in suspension, avoiding separation. Don’t omit the flour
  • Lemon juice and wine increases acidity and will break up cheese
  • Stir cheese in zig zag motion to help break it up
  • Kirsch is cherry Brandy and will add a little tartness; taste it before using, some don’t like it
  • Dip food, twirl and drip
  • No double dipping
  • Don’t touch the metal part of the fork, it is hot

    Make it your own:
    There are so many recipes for fondue but a few suggestion include using smoked cheddar cheese and beer to replace the Swiss and wine, or use two types of Swiss for a contast of flavors
    And I would be in big trouble if I didn't mention chocolate fondue

    Posted by terri at 03:36 AM | Comments (0)

    July 25, 2011

    T. G.'s Tuna Salad

    Fresh tuna is best for this salad and a great way to use what you couldn’t eat from last night’s dinner. But when in a pinch, canned tuna will do. If packed in oil the tuna will have more flavor but I prefer canned tuna in water for less calories.


  • 1 cup fresh tuna, lightly break apart
  • 2 tablespoon mayonnaise
  • 1 tablespoon pickle relish
  • 2 ounces cheddar cheese, cut into ½ inch cubes
  • ¼ cup green olives, sliced
  • 1 large celery stalk, sliced
  • 1/3 cup cherry tomatoes, sliced (optional)
  • 1 tablespoon fresh dill weed, chopped
  • Pepper to taste


    Place tuna and next 5 ingredients into bowl and stir to combine. Gently fold in the tomatoes. Pepper to taste

    Terri’s Tips:

    Use the left overs from the Chili ginger grilled tuna you couldn’t eat last night, it will add a lot of flavor

    Cooking Wiser:

    To change the flavor and decrease the calories use olive oil to replace mayonnaise. If using canned tuna, substitute tuna packed in oil for tuna packed in water; use either olive oil or mayonnaise made with olive oil

    Make it your own
    Use capers to replace pickle relish or in addition to
    Use sliced water chestnuts, diced red bell pepper and/or sliced green onions
    Use your favorite cheese

    Wine Recommendation:

    Semillon white wine from either Chili or the Bordeaux region of France

    Serving ideas: Serve tuna salad on a bed of lettuce, as a sandwich with a Kiser roll, or remove the center and seeds of a tomato and use as a bowl for the salad

    Posted by terri at 01:56 AM | Comments (0)

    July 24, 2011

    Chile Ginger Grilled Tuna

    Fish is so easy to prepare and it doesn't take very long to cook. The heat in this dish is cooled with a fresh mango salsa or a sour cream dipping sauce

    Serves 4
    Prep time: 4 minutes
    Total time: 12 minutes


    For the rub
    2 tablespoons Serrano pepper minced
    ½ teaspoon chili powder
    2 tablespoons minced ginger
    1 tablespoon dried cilantro
    ¼ cup sesame oil
    Salt and freshly cracked black pepper to taste

    4 - tuna steaks (8 ounces)Sushi/Sashimi Grade Tuna


    In a small bowl, combine all the ingredients through the salt and pepper and mix well. Rub the tuna steaks generously with the spice rub. Place them on the grill over a hot fire and cook for about 4 minutes on each side for medium rare. Remove from the grill and serve with the Mango Lime Salsa or sour cream dipping sauce made by combining one cup sour cream with juice from one lemon and a teaspoon fresh minced cilantro

    Terri’s Tips:

    Cook tuna according to thickness of the steaks. Be careful not to overcook; this will dry the tuna out
  • Add a pinch of cayenne pepper for a little extra heat
  • Use leftover tuna to make my tuna salad recipe T.G.'s Tuna Salad

    Cooking Wiser:

    Bluefin tuna is on the endangered list due to illegal overfishing so I recommend yellowfin tuna, a little lower in fat but still a very good tuna.

    Wine Recommendation

    Sauvignon Blanc

    Posted by terri at 10:33 PM | Comments (0)

    Caramel Apple Cheesecake

    This recipe uses a basic cheesecake recipe that is light and luscious. You can add any topping to change it into a totally different cake. You can even have a different crust by adding chocolate, nuts or Heath Bits ‘O Brickle. See my suggestions.

    Serves 10-12
    Prep time: 30 minutes
    Cook time: 1 hour
    Cool time: 30 minutes
    Chill time: at least 8 hours


  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • ¼ cup butter, melted
    For the filling
  • 1 ¾ cups sugar
  • ½ cup sour cream
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon ground nutmeg
  • 3 packages 8 oz cream cheese, softened
  • 4 large eggs
    For the topping
    1/3 cup sugar
    3 tablespoons water
    ½ teaspoon fresh lemon juice
    1 tablespoon butter
    2 tablespoons half and half
    2 medium granny Smith apples, peeled and thinly sliced
    Dash nutmeg


    Preheat oven to 400 degrees. To prepare crust, combine the crumbs and butter in a bowl, toss with a fork until moist. Press mixture lightly into bottom of a 9 inch springform pan coated with cooking spray. Bake at 400 degrees for 6 minutes. Remove from oven, cool.
    To prepare cheesecake, place 1 ¾ cups sugar and next 7 ingredients through cream cheese in a bowl and mix with electric mixer until smooth. Add eggs one at a time, mix until blended. Pour cheese mixture into prepared pan. Place pan in a large roasting pan and add hot water to about 1 inch deep. Bake at 325 degrees for 1 hour or until cheese cake center barely moves when pan is touched. Remove from oven and cool for 30 minutes. Chill for at least 8 hours.
    To prepare topping, combine 1/3 cup sugar, 3 tablespoons water, and lemon juice in a small heavy saucepan. Cook over medium high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden. Do not stir. Remove from heat. Add butter to pan, gently stir until butter melts. Stir in half and half. Cool slightly.
    Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add apple to pan, sauté 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake.

    Terri’s Tips:

  • Make the cake the day before and chill overnight
  • After cake has cooked one hour it should be firm
  • To avoid cracking turn off oven, open door but allow cake to cool 30 minutes before removing, then remove and cool additional 30-1 hour before chilling

    Cooking Wiser:

  • Cut down the fat, cholesterol and calories by replacing 2 of the packages of the cream chees with reduced fat cream cheese, but be mindful that this will slightly change the texture of the cake
  • Omit butter in crust by using 1 tablespoon egg white and 1 tablespoon water with the graham crackers
  • Save money by crushing graham crackers yourself or save time by purchasing ready made crumbs

    Make it your own:
    You can add any topping you like
    Fresh strawberries or blueberries, chocolate sauce, cherry pie filling, or no topping at all
    Change the crust by adding 1/3 cup of either Heath Bits ‘O Brickle, crushed pecans, walnuts or almonds, or chocolate chips
    Or use chocolate graham crackers or cinnamon graham crackers

    Per serving: 229 Calories; 9g Total Fat; 34g Carbohydrate; 68mg Cholesterol; 103mg Sodium

    Posted by terri at 10:08 PM | Comments (0)

    Garam Masala

    This spice blend is a basic ingredient in most Indian dishes and is simple to make. There are many combinations of the spices. After you've tried it, you can adjust according to your taste.

    Garam Masala

    Makes approximately ½ cup


  • 4 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorn
  • 1 teaspoon ground ginger
  • 3 cardamom pods
  • ¾ teaspoon cloves
  • ¾ teaspoon cinnamon
  • ¾ teaspoon bay leaves, crushed


    Heat a heavy skillet on medium heat. Add all ingredients and cook until fragrant, being careful not to burn. Remove from heat and cool. Grind to a fine powder and store in airtight container. See notes for any of the ingredients for storage.

    Posted by terri at 09:05 PM | Comments (0)

    July 14, 2011

    Burgundy Sauce

    Well of course you use a burgundy wine to make a burgundy sauce but you will need a little more to go with it. Try this over a delicious steak or roast. Oh and by the way, it's pretty good over potatoes too

    Makes 1 cup


  • 1 cup beef broth or stock
  • 1/2 cup burgundy wine
  • 1/4 teaspoon thyme, finely chopped
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • salt and pepper to taste


    Combine butter and flour and heat in microwave until butter melts
    Combine broth and burgundy in a medium saucepan and heat until reduced to 1 cup. Slowly stir in butter and flour mixture, whipping to combine. Cook on medium heat until thickened. Remove from heat add thyme, salt and pepper.

    Posted by terri at 09:36 PM | Comments (0)

    Black and Blue Duck Breast with Dried Cranberry Compote

    You won't fear cooking duck ever again. I find the flavors from all the ingredients in this recipe to be amazing together; the sweet with the blue cheese, the tart apples with the walnuts and duck.

    Serves 4
    Prep time: 20 minutes
    Cook time: (Duck 35 minutes) (Apples 20 minutes) (Compote 45 minutes)


  • 2 breasts cut into halves about 4-5 ounces each
  • Blackening seasoning
  • ½ cup white wine
  • ¼ cup chicken broth
  • 4-5 ounces blue cheese

    Cranberry Compote:

  • 2 cups dried cranberries
  • 16 ounces fresh cherries
  • 3/4 cup sugar
  • ½ cup red wine vinegar
  • 1 cup white wine
  • 1 teaspoon cinnamon
  • 1 large red onion, peeled and sliced
  • 1 teaspoon cooking oil


  • 4 granny smith apples, peeled and sliced into 8 slices each
  • 1 stick butter
  • 1cup brown sugar
  • 1 teaspoon cinnamon


  • 1 cup walnuts
  • 2 tablespoons syrup


    Cranberry Compote: Heat oil in sauce pan and sauté onions until tender. Add remaining ingredients and cook for 45-50 minutes covered on medium heat until reduced and thickened.

    Apples: Preheat oven to 350 degrees F. Place butter into oven proof 9 inch square pan and melt in oven until slightly brown. Add sugar, cinnamon and apples, toss until apples are covered. Cook for 10 minutes, toss apples and continue cooking until apples are slightly tender, about 5 more minutes.

    Walnuts: On a baking sheet toss walnuts with syrup. Cook on 325 degrees F for 15-20 minutes. Remove and cool. Break apart and break walnuts into pieces.

    Duck: Preheat oven to 400 degrees F. Combine wine and broth in a non reactive dish. Place duck meat side down into wine mixture and refrigerate for 8 hours. Remove and dry duck with paper towel. Generously rub seasoning spice onto both sides of duck breast. Heat grill pan on high heat. With skin side down sear duck breast until blackened. Turn and repeat with other side. Place duck skin side up into oven proof dish and cook for 10-15 minutes or until meat thermometer reads 130-145 degrees F. Remove from oven and allow to rest 10 minutes.
    Slice thin and top with blue cheese. Serve with cranberry compote, apples and walnuts.

    Terri's Tips:

  • The duck breast will come with a layer of fat, don't remove it. It sears really well for a crispy skin and adds a lot of flavor
  • Avoid overcooking the duck- it toughens it
  • Add a little additional salt to skin side to create a crispier skin
  • You can buy a commercial blackening seasoning but if you make your own you can control all the ingredients including the heat

    Posted by terri at 03:00 AM | Comments (0)

    July 11, 2011

    Roasted Chicken with Garlic and Lemon

    Stag's Leap "Karia" Chardonnay 2008
    The staff at Campbell Station Wine and Spirits thought this was a “wow yummy” Chardonnay so I thought I would provide a recipe to enjoy with the wine. I hope you get the “wow” factor out of this wine and food pairing.

    Serves 4-6
    Prep time: 10 minutes
    Total time: 1:10


  • 2 tbsp. olive oil
  • 4 cloves garlic, crushed
  • 4 cloves garlic, peeled
  • 1 roasting chicken
  • 2 lemons, thinly slice one; juice and zest the other
  • 1 tablespoon Salt
  • ½ teaspoon Pepper


    Preheat oven to 400 degrees F.
    Mix olive oil, lemon juice from one lemon, lemon zest, salt, pepper and crushed garlic together in a small bowl. Wash and pat chicken dry. Rub garlic mixture over all parts of the chicken, reserving 1 tablespoon for rubbing under the breast skin (lift breast skin up and place mixture underneath skin). Place remaining 4 garlic cloves and 4 slices of lemon into the cavity of the chicken. Place chicken on rack in roasting pan. Place in oven for 15 minutes, reduce heat to 350 and roast for about one hour or until temperature at breast reaches 160° and meat is pulling away from the bones.

    Terri's Tips:

  • Allow chicken to rest for 10 minutes before carving to reabsorb the juices

  • Top with remaining lemon slices and serve with wild rice

  • Garnish the top of the chicken with fresh minced parsley before serving to compliment the color in the lemons

    Posted by terri at 10:02 PM | Comments (0)

    Banana raspberry cake with lemon glaze

    The combination of banana, lemon and raspberry flavors are delicious and the cake is beautiful. When you add other fruits to bananas they take on a whole new personality.

    Serving Size: 10
    Preparation Time: 12 minutes
    Total time: 50 minutes


  • 1 Tablespoon all-purpose flour
  • 1 1/3 cups granulated sugar
  • 3 medium eggs
  • 1/4 cup butter, softened
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup lowfat buttermilk
  • 1 cup banana,ripe and mashed
  • 1 teaspoon vanilla extract
  • 3/4 cup neufchatel cheese
  • 2 tablespoons butter, softened
  • 2 teaspoons lemon zest
  • juice from one lemon
  • 1/2 teaspoon vanilla extract
  • dash salt
  • 2 1/2 cups powdered sugar, sifted
  • 1 cup raspberry jam or jelly
  • 1 1/2 cups fresh raspberries


    Coat 2 (8 inch) round cake pans with cooking spray, and dust each pan with 1 1/2 teaspoon flour.
    Place granulated sugar and 1/4 cup butter in a large bowl, beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 3/4 cup flour into dry measuring cups and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk. Combine the buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans. Bake the cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes before removing from pans. Cool layers completely on wire rack.

    To prepare frosting, combine cream cheese, 2 tablespoons butter, lemon zest, 1/2 teaspoon vanilla, lemon juice and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, heat raspberry jam and pour half over cake. Frost cake with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining cake layer. Pour remaining jam over cake and spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries.

    Per serving: 320 Calories; 8g Total Fat; 60g Carbohydrate

    Posted by terri at 02:43 AM | Comments (0)

    Fresh Apple Cinnamon Cake with Vanilla Cream Sauce

    This is one of my mom’s recipes. Because my family loved this cake, I made it and entered it in a cooking contest during my college days. It came in second place. I later added the glaze and cinnamon vanilla cream sauce; it would have taken first with this addition!

    Serves 8
    Prep time: 20 minutes
    Total time: 1 hour


  • 3 cups Granny Smith apples, peeled and diced
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 2 cups sugar
  • ½ tablespoon vanilla
  • 3 eggs, beaten
  • 1 ½ cup vegetable oil
  • 3 cups all-purpose flour
  • 1 cup pecans, chopped
  • 1 cup flaked coconut
  • 1 teaspoon cinnamon


  • 2 tablespoon butter
  • ¼ cup rum
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla

    Vanilla cinnamon cream sauce

  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon Grand Marnier
  • ½ cup sugar
  • 1 teaspoon cinnamon


    Sprinkle soda and salt over the apples. Set aside. In a large bowl combine sugar, eggs, oil. Stir in the flour, then add vanilla, apples, coconut and pecans, mixing well. Spray Bundt pan with oil and dust with flour. Pour batter into pan and bake for one hour or until cake tester comes out clean. Remove for oven and let cool for about 15 minutes. Remove from pan and allow to cool on cake rack. Meanwhile for the glaze melt butter into a heavy pan. Add rum, brown sugar and vanilla. Bring to a simmer for about 10 minutes. Remove from heat and pour over the cake. Serve while sauce is still warm. Add a dollop of vanilla cinnamon cream sauce to each slice.
    For the cream sauce, in a chilled bowl whip the cream until thickened. Add vanilla, Grand Marnier and sugar and continue to whip until soft peaks form.

    Posted by terri at 02:25 AM | Comments (0)

    Buttered Almond Green Beans

    Green beans are in season July-late September in the south. I usually have more than I know what to do with. This recipe uses the tender, young beans. The almonds are a great source of nutrients, including protein plus they add great flavor.

    Serves 12
    Cook Time 15 min.


  • 2 pounds slender green beans, trimmed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 oz. slivered almonds
  • salt and pepper to taste


    Heat oil in large saute pan. Add beans, cover and cook until crisp-tender, about 6 minutes. Melt butter and toss with almonds, toast in oven until lightly golden. Add to green beans and toss. Cook until hot, about 2 minutes. Season to taste with salt and pepper.

    Terri's Tips:

  • toast almonds in microwave for about 30 seconds, toss and continue in microwave for about 30 more seconds.

    Cooking Wiser:

  • Presteam green beans in chicken broth (or vegetable broth) until crisp tender and decrease butter and oil by half (1 tablespoon each).

    Make it your own

    Add 4 slices cooked bacon, crumbled
    Use pecans to replace the almonds
    Add 3 tablespoons orange juice and zest from one orange

    Posted by terri at 01:43 AM | Comments (0)

    Zinfandel BBQ Sauce

    Dennis and I visited Cline Vineyards several years ago and have been drinking their Zinfandel ever since. We are a huge fan. So get a bottle of Zin and a rack of baby back ribs and enjoy a great weekend dinner. The fruity jam character, the hints of spice, pepper and moderate tannins in this wine complements barbecue and other tomato based sauces. I hope you enjoy.

    Makes approximately 4 cups sauce
    Prep time: 10minutes
    Total time: 30 minutes


  • 2 onions, finely minced
  • 3 cloves garlic, finely minced
  • 2 tablespoons butter
  • 2 cups ketchup
  • 1/3 cup Worcestershire sauce
  • 1/3 cup brown mustard
  • 2 tablespoons cooking oil
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • ½ cup packed brown sugar
  • 1 cup Zinfandel red wine

  • 2 racks of baby back ribs


    Salt and pepper the ribs and place on medium heat grill or roast in 375 degree oven until you get a good sear on the meat.
    In a saucepan heat butter, add onions and garlic and cook until tender. Add ketchup, mustard, Worcestershire sauce, and cooking oil. Bring almost to a boil, stirring constantly. Reduce heat, add salt, chili powder, brown sugar and wine. Bring to a simmer and cook for 10 minutes.

    To serve, pour sauce over ribs and cook covered in oven for additional 45-60 minutes until meat is tender.

    Great with Grilled ribs, Smoked Brisket, or BBQ Chicken

    Terri's Tips:

    • Make in advance and refrigerate. This allows the flavors to develop better. • Reheat and serve slightly warm • To add heat, add ½ teaspoon Cayenne pepper • To add smoke flavor, add 1 Chipotle pepper and ¼ teaspoon liquid smoke

    Posted by terri at 01:20 AM | Comments (0)

    July 08, 2011

    Southwestern Salad with Lime and Herbs

    The lime provides a cooling effect for the bit of heat from the chipotle chili powder. Another great salad, easy to prepare and full of flavor.

    Serves 8
    Prep time: 10 minutes
    Total time: 10 minutes


    For the salad

  • 1 can yellow corn, drained
  • 1 can black beans, drained and rinsed
  • 2 tomatoes, diced
  • 1 small onion, diced
  • 1 jalapeno, seeded and diced
  • ¼ cup fresh cilantro, minced
  • 2 tablespoons extra virgin olive oil
  • 2 limes
  • Salt and pepper to taste
  • 6 cups mixed salad greens

    For the chicken

  • 8 chicken breast filets, pound flat
  • 1 clove garlic, minced
  • 1 teaspoon lime pepper seasoning
  • 2 tablespoons cooking oil
  • Kosher salt to taste

    For the dressing

  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ teaspoon chipotle chili powder
  • Juice and zest from 1 lime
  • Salt to taste


    Prepare grill for medium hot fire. Add garlic to cooking oil. Season chicken breast with salt and pepper and rub with olive oil mixture. Grill until juices run clear about 3-5 minutes per side. Remove from grill and tent with foil to keep warm. Meanwhile prepare the salad and the dressing.

    Salad: In a medium bowl combine corn, beans, tomatoes, onion, jalapeno and mix together. Add olive oil, juice from limes and salt and pepper to taste. Can make a day in advance to allow flavors to develop.

    Dressing: Combine all ingredients and mix well
    To serve: Place equal amounts of greens in each plate, top with corn and black bean salad and chicken. Serve dressing on the side

    Terri's Tips:

  • Save time by using your favorite commercial salad, just add lime juice and cilantro
  • Romaine lettuce is my favorite lettuce to use as the base. You can add other lettuce too for more flavor and color

    Posted by terri at 03:29 AM | Comments (0)