Taco Salad with Catalina Dressing :
1 lb. Ground Turkey
2 tomatoes
1/2 yellow onion
2 cans black beans
1 pouch fat free shredded cheddar cheese
1/2 bottle of Light Catalina Dressing
1 pouch taco seasoning
Brown up the ground turkey and add the taco seasoning per instructions
Add all of the above stated and chill.
You can serve this on top of a bed of Lettuce or serve with Tortillas.
This recipes is super yummy and LOW CALORIES :)
Buffalo Chicken Pizza:
1 refrigerator pizza crust
Left over Buffalo Chicken Wanton filling ( See last week )
1 pouch shredded Mozz. cheese
Pre heat oven 425 and cook for 20 min.
Serve with either blue cheese or ranch dressing.
French Onion Soup:
12 yellow onions
3 cartons of Beef Broth
2 packages of Provolone Cheese
1 French Loaf
Worcestershire To taste
1 stick butter
Saute Onions in butter until transparent
add beef broth to onions and Worcestershire to taste
spoon soup into bowl top with a piece of french bread and top with
provolone cheese...Enjoy!
Chorizo & Clams :
Portuguese Chorizo and Clams
Serves 4 with a crusty loaf on the side
* 4 lb clams*
* 2 links (200 g/ ) Portuguese chorizo sausage
* 2 tbsp olive oil
* 1 large yellow onion
* 3 large (or 4 medium) cloves garlic
* 3 large very ripe tomatoes (450 g / )
* 3-4 waxy white potatoes (600 g/ )
* 2 cups white wine
* 4-5 sprigs fresh oregano (2 tbsp finely minced)
* small handful fresh parsley (3-4 tbsp finely minced)
* salt and pepper to taste
Quarter the onion lengthwise and then slice it horizontally about 1/8″ thick. Mince the garlic, and add both to the oil. Saute the aromatics for 4-6 minutes, or until the onion is golden.
Chop the chorizo into 1/2 rounds and add these to the pot.
Saute the chorizo with the onions until it is starting to brown, which will take about 5 minutes. Be vigilant and keep stirring so that the onions and garlic do not blacken and burn, which will be their tendency. Browned is fine, but burned is not.
Peel the potatoes and cube them into large bite sized pieces. When the chorizo is browned, add the potatoes to the pot and give them a stir.
Cook the potatoes for 3-5 minutes, or until they are golden with that glorious fat released from the chorizo.
In the mean time, finely dice your tomatoes. Add the tomatoes to the mix and immediately start to scrape up the flavorful brown bits that have collected on the bottom of the pot. Those bits represent flavor, pure and simple. The liquid from the tomatoes will act as a deglazing agent, which is rather fortuitous.
Finely mince the oregano leaves and discard the stems. Or, if you don’t have fresh oregano, use 2 teaspoons of dried. When the tomatoes are broken down, which will take about 5-6 minutes depending on their ripeness, add the oregano and give things a stir.
Pour in the white wine and seal the pot with a fairly tight fitting lid. Turn the heat down just slightly so that the liquid is simmering, not boiling. Let this cook for 7-10 minutes, or until the potatoes are fork tender.
Drain the clams and add them to the pot, picking through and discarding any clams that are open and do not shut when you rap them gently on the counter. Give the clams a stir in the flavorful chorizo broth and replace the lid. Let the pot simmer, sealed, for 5-7 minutes. Give the clams a check; if they’re open, perfect! Season with salt and pepper and you’re done. If only about half the shells have opened up, pick out the cooked open clams and leave the rest to continue cooking for another minute or two.
Give the pot a final stir, check the seasoning and add salt and pepper if necessary, and sprinkle with finely chopped parsley right before serving.
Got this recipe from this blog: http://www.choosy-beggars.com/index.php/2010/07/01/portuguese-chorizo-and-clams/
I was not 100% happy with the out come but can totally play with the idea and ingredients to make it better next time.
This weeks weather was so super nice and it was nice to cook with the oven on.
Until next week :)
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