Busy next couple of weeks, not making a lot of meals, but I am doing a few, but mostly we will be gone, so there are only a few nights in like three weeks I will actually be cooking.
Meal One: Southwestern Chicken Soup with cowboy caviar
Snack: Green Goddess Dressing
Meal Two: Chipotle Black Bean Burgers with corn on the cob
Meal Three: Shrimp Cakes with Peach salsa with pepper salad
Meal Four, taking camping: Keilbasa veggie packs
Recipes:
Southwestern Chicken Soup
1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)
Directions
Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.
Cowboy Caviar
1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can corn, drained
1-2 diced avocados
1-2 roma tomatoes diced
1/2 red onion diced
1 handful cilantro chopped
1-2 limes juiced, depending on juiciness
1-2 t olive oil
salt and pepper
Combine all ingredients and serve with chips
Green Goddess Dressing
I use the barefoot contessa recipe, it is soooooo easy and delicious, I don't actually put it over salad, though you could, I just use it as a dip for chopped veggies.
http://www.foodnetwork.com/recipes/ina-garten/bibb-salad-with-basil-green-goddess-dressing-recipe/index.html
Chipotle Black Bean Burgers and corn.
well this sounds laim, but I just buy the frozen ones from costco(morning star) and I like to put them in the toaster so they are crispy and on sandwich thing buns with just lettuce. They are delicious and super easy for lunch or dinner. The corn I will likely just boil for about 7-10 minutes, or wrap it in foil and put it on the grill for 15 minutes, turning three times.
Shrimp Cakes with Peach salsa
1 pound large peeled, deveined cooked shrimp, diced
2 cups corn
1/2 red bell pepper, finely diced
1 small onion
1 jalapeno, seeded
1 cup panko bread crumbs
Dash hot sauce
1/2 teaspoon chili powder
2 eggs, beaten
Salt and freshly ground black pepper
2 tablespoons vegetable oil
Peach Jalepeno Relish, recipe follows
Directions
In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.
Heat a large skillet with vegetable oil over medium heat.
In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.
Peach Jalapeno Relish:
3 ripe peaches, diced
1/2 red onion, diced
1 jalapeno (about 1 1/2 teaspoons), seeded and diced
1/2 lime, juiced
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a small bowl. Chill until ready to serve.
Pepper Salad
Dressing:
1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon brown sugar
2 tablespoons lime juice
Salad:
1/2 red onion, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup chiffonade cilantro leaves
2 stalks celery, chopped
2 plum tomatoes, chopped
1 (15-ounce) can black beans
Salt and freshly ground black pepper
For the dressing:
Directions
Add all the ingredients to a bowl and whisk together.
For the salad:
Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place into bowl with vegetables. Add salt and pepper, to taste. Drizzle in dressing. Wrap and place in refrigerator 1 hour prior to serving.
Keilbasa Veggie Packs
Truthfully I have never made these, but I am going camping and it sounds like it will be good and easy. Here is what I will do.
In each foil pack add thick slices of keilbasa, chunks of onion, potato, bell pepper, carrot chunks, whole button mushrooms and zucchini. Then drizzle with with small amount of olive oil, balsamic vinegar and a sprinkle of steak seasoning. Maybe you could add a little chopped garlic to each one, do what you like. Then either place on a bbq, turning once, for about 20 minutes. Or over the fire camping
Shopping List: long list, but it is a lot of meals
Shredded Chicken, I buy the rottiserrie
Morning Star Black Bean burgers
Shrimp
Keilbasa
eggs
peaches
jalapenos
onions, at least one red
potatoes
carrots
mushrooms
celery
zucchini
peppers about 5
tomatoes
avocado
green onions
corn on the cob
basil
cilantro
lettuce
limes
lemons
chicken broth
salsa verde
cannellini beans
black beans, 2 cans
can of black eyed peas
2 cans of corn
sour cream
mayo
cheddar cheese
panko bread crumbs
burger "thins" buns
chips
anchovy paste
No comments:
Post a Comment