Author: Michael

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Marinated Zucchini Salad With Chipoltes

2 medium zucchini
1/2 tsp. salt
5 Tbsp white vinegar
1 clove garlic, minced
1/4 tsp. oregano
1/2 c. olive oil
1 cup garbanzo beans, drained
3 green onions, sliced
1/2 cup sliced ripe olives
1 ripe avocado, cut into 1/2″ cubes
1 chipotle in adobo sauce, minced
3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
1 head Boston lettuce, cored, separated into leaves

Cut zucchini in half lengthwise, and slice 1/4″ thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 minutes. Pat dry

Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives.

Refrigerate, covered, at least 30 min. and up to 4 hrs.

Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce.

Refrigerate several hours or overnight before serving.

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Spinach Salad w/ Poppy Seed Dressing

Spinach Salad w/ Poppy Seed Dressing

Servings: 8

“Baby spinach is topped with a colorful array of fruit in this easy salad.”

Ingredients

  • 2 (10 ounce) bags baby spinach (I used a little more than half)
  • 2 bananas, sliced
  • 12 fresh strawberries, sliced
  • 1 (10 ounce) can mandarin oranges, drained (I doubled this)
  • 1/2 cup dried cranberries
  • 1/2 cup pine nuts
  • 1 cup poppy seed salad dressing (I used a bunch less than this)

Directions

  1. Place spinach in a large bowl.
  2. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top.
  3. Toss with poppy seed dressing before serving.

Poppy Seed Salad Dressing

Servings: 14

Ingredients

  • 1/2 cup sugar (recipe called for 3/4 but 1/2 was plenty)
  • 1/3 cup cider vinegar
  • 4 1/2 teaspoons grated onion
  • 3 teaspoons ground mustard
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon salt
  • 1 cup vegetable oil

Directions

  1. In a small bowl, combine the first six ingredients.
  2. Slowly add oil, while whisking briskly.
  3. Cover and refrigerate until serving.
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Pan Roasted Chicken with Blackberry-Ancho Sauce

Pan Roasted Chicken with Blackberry-Ancho Sauce

http://bobbyflay.com/recipe.php?id=184
Serves: 4

Ancho Puree
  • 3 ancho chiles, stems removed
  • 3 cups boiling water
  • 1 clove garlic, smashed
  • 2 tablespoon chopped fresh cilantro
  1. Place the chiles in a large bowl, pour boiling water over and let sit for 30 minutes. Drain well, reserving the soaking liquid.
  2. Remove the seeds from the chiles, place in a food processor with the garlic, cilantro and 1/2 cup of the soaking liquid. Process until smooth, adding more liquid if the mixture is too thick.
Blackberry Ancho Sauce (makes a ton extra)
  • 1 cup port wine
  • 1 cup red wine
  • 1 cup cranberry juice
  • ½ cup ancho puree (recipe above)
  • ½ cup dark brown sugar
  • 6 cups chicken stock
  • 1 tablespoon black peppercorns
  • 1 cup fresh blackberries
  • 2 tablespoons cold unsalted butter

2. Increase the heat to high, add the port and red wine and cook until completely reduced. Add the cranberry juice, ancho puree, sugar and stock, peppercorns and cook, stirring occasionally, until reduced by half.

3. Strain the mixture into a clean saucepan, return to the heat and cook until reduced by half again. Fold in the blackberries and cook until softened, about 2-3 minutes. Stir in the butter and season with salt and pepper. Keep warm. Chicken: 1 cup all-purpose flour 2 tablespoons cascabel chile powder Salt and pepper 4 French-cut chicken breasts (I used 5 large bone-in regular breasts) 1/4 cup olive oil

1. Preheat oven to 400.

2. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper, dredge in the flour and tap off any excess.

3. Heat the oil in a large ovenproof saute pan over high heat until almost smoking. Place the chicken in the pan, skin-side down and cook until golden brown. Turn over and cook until golden brown. Carefully drain off the excess oil and place in the oven. Roast for 8-10 minutes or until just cooked through. Remove from the oven and let rest 5 minutes before serving.