Category: Main Dish

Posted on » by Dana & Nancy » Theme:

Peach and Brie Quesadillas with Lime Dipping Sauce

Peach and Brie Quesadillas with Lime Dipping Sauce
Peach and Brie Quesadillas with Lime Dipping Sauce

Cooking Light, June 2005

Ingredients:

Sauce:

  • 2 tablespoons honey
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon grated lime rind

Quesadillas:

  • 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon brown sugar
  • 3 ounces Brie cheese, thinly sliced
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • Chive strips (optional)

Preparation:
To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Note: Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Posted on » by Dana & Nancy » Theme:

Poached Salmon in Hollandaise Sauce

P oached Salmon in Hollandaise Sauce

allrecipes.com – by luna

*Note:  The recipe, as printed, makes two servings.

Ingredients:

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 (6 ounce) skinless, boneless salmon fillets
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 cup butter, cut into small pieces
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh chives

Directions:

  1. Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
  2. Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
  3. Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
  4. When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
  5. To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Posted on » by Michael » Theme:

Chicken Souvlaki

Chicken Souvlaki

I roughly measured everything. I thought this was okay, nothing special.
  • Contributed by Quick From Scratch Chicken
  • ACTIVE: 10 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

Grilled chicken on pita with tomatoes, onions and tzatziki, a yogurt and cucumber sauce, makes a cool yet satisfying warm-weather supper. Souvlaki is often rolled to eat in your hand as a snack, but this more substantial version is served on a plate with a knife and fork. If you like, accompany the souvlaki with lemon wedges. When using wooden skewers, soak them first in water for at least ten minutes, or they’ll smoke during cooking.

Ingredients

  • 2 cups plain yogurt
  • 1 cucumber, halved lengthwise, peeled, seeded, and grated
  • 1 1/4 teaspoons salt
  • 1 clove garlic, minced
  • Fresh-ground black pepper
  • 1/4 teaspoon dried dill
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon dried oregano
  • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch cubes
  • 4 pocketless pitas
  • 6 tablespoons butter, at room temperature
  • 1 small onion, cut into thin wedges
  • 2 tomatoes, cut into thin wedges
  • 1/3 cup black olives, such as Kalamata, halved and pitted

Directions

  1. Put the yogurt in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 15 minutes. In a medium glass or stainless-steel bowl, combine the cucumber with 1 teaspoon of the salt; let sit for about 15 minutes. Squeeze the cucumber to remove the liquid. Put the cucumber back in the bowl and stir in the drained yogurt, the garlic, 1/8 teaspoon of pepper, and the dill.
  2. Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the oil, lemon juice, oregano, the remaining 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss the chicken cubes in the oil mixture and thread them onto skewers. Grill the chicken over high heat or broil, turning once, until done, about 5 minutes in all. Transfer the chicken to a plate.
  3. Spread both sides of the pitas with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.
  4. To serve, put the pitas on plates and top with the onion, tomatoes, and chicken skewers with any accumulated juices. Serve with the tzatziki and olives.