Salad:
1 head romaine lettuce, chopped
3 tomatoes, diced
1 mango diced
1 can mandarin oranges
1/2 C feta cheese
1 T sesame seeds
1 bag tortilla chips
2 chicken breasts (cooked and seasoned with lemon pepper and salt)
Dressing:
1/4 C Dijon Mustard
2 T lime juice
1 t chili powder
3/4 C Mayo
1/2 C white sugar
1/4 C soy sauce
1/2 C white vinegar
2 T minced garlic
2 T ginger powder
1. To make the dressing place all ingredients in a jar and shake.
2. When serving, set out all of the ingredients and let each person layer his or her own. Top with chips and dressing and serve immediately. Optional: Serve with rice.
Thursday, February 25, 2010
Chicken Lettuce Wraps
1 cucumber,peel, core out seeds, and dice
2 chicken breasts, cooked cubed, seasoned with the lemon pepper
1/2 c. green onion, chopped
1 c. celery, diced
1/2 c. peanuts
1/2 c. mayo
1/2 c. Yoshida Sauce
2 t. ginger
1/4 t. red pepper
Iceberg or roumain Lettuce leaves.
Salt and pepper
Mix all ingredients together, season to desired taste. Place in lettuce cups and sprinkle with peanuts. Enjoy!
***I make a kids version on the side: cucumbers, chicken, celery, mixed with a little ranch. Serve in lettuce cups. Optional, sprinkle with peanuts.
2 chicken breasts, cooked cubed, seasoned with the lemon pepper
1/2 c. green onion, chopped
1 c. celery, diced
1/2 c. peanuts
1/2 c. mayo
1/2 c. Yoshida Sauce
2 t. ginger
1/4 t. red pepper
Iceberg or roumain Lettuce leaves.
Salt and pepper
Mix all ingredients together, season to desired taste. Place in lettuce cups and sprinkle with peanuts. Enjoy!
***I make a kids version on the side: cucumbers, chicken, celery, mixed with a little ranch. Serve in lettuce cups. Optional, sprinkle with peanuts.
Wednesday, February 24, 2010
Gecko Grill Shrimp Mango Quesadillas
***For those of you who are not lucky enough to live near Gecko Grill, this is a close second. This was just enough to feed my family of 5.
Ingredients1 pound raw shrimp, peeled, tails removed and chopped into 1/4″ pieces1 large, ripe mango, peeled and diced1 1/2 cups monterey jack cheese, grated6 10″ flour tortillas2 TBS honey3 TBS butter1 limeS & PSour cream
Directions: In large skillet, melt 1 TBS butter. Season shrimp with salt and pepper. Add to melted butter and cook until bright pink, 2-3 minutes. Remove from pan and drain any juices that were released. In same skillet, melt remaining 2 TBS butter and honey together, cook 2 minutes until thickened. Add shrimp back to pan, squeeze lime over shrimp, toss together and remove from heat.
In a clean preheated skillet, sprinkle one side of the tortilla with 1/4 cup cheese, 1/6 of mango chunks and 1/6 shrimp mixture. Fold over and cook until golden brown on both sides. Repeat with remaining ingredients. Cut into wedges and serve with additional lime wedges and sour cream.
Ingredients1 pound raw shrimp, peeled, tails removed and chopped into 1/4″ pieces1 large, ripe mango, peeled and diced1 1/2 cups monterey jack cheese, grated6 10″ flour tortillas2 TBS honey3 TBS butter1 limeS & PSour cream
Directions: In large skillet, melt 1 TBS butter. Season shrimp with salt and pepper. Add to melted butter and cook until bright pink, 2-3 minutes. Remove from pan and drain any juices that were released. In same skillet, melt remaining 2 TBS butter and honey together, cook 2 minutes until thickened. Add shrimp back to pan, squeeze lime over shrimp, toss together and remove from heat.
In a clean preheated skillet, sprinkle one side of the tortilla with 1/4 cup cheese, 1/6 of mango chunks and 1/6 shrimp mixture. Fold over and cook until golden brown on both sides. Repeat with remaining ingredients. Cut into wedges and serve with additional lime wedges and sour cream.
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