The shopping cart: Mexican October 10, 2007

Here are my grocery picks for the week in order to make Chicken soft tacos and Mexican Chicken Salad:

Romaine lettece

Black beans

Salsa (Medium)

Chedder Cheese (Light Old or Medium Cheddar)

Ground chicken

Pre-packed cooked chicken breast strips (found in the luncheon meet section)

Soft tortillas (Whole wheat or white – white definitely tastes better)

Taco seasoning (found in the salsa section – PC makes a good one)

Simple Corn with a twist October 5, 2007

The following recipe serves 4

• 4 slices bacon, cut into 1-inch strips
• 4 cups corn kernels
• Coarse salt and ground black pepper
• Pinch of red-pepper flakes
• 2 to 3 scallions, sliced

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.

Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

www.marthastewart.com

Use your instincts for Naz’s Beet Salad October 4, 2007

This is a recipe that contains little to no instruction.  We provide the ingredients and you provide the creativity — just keep tasting until it’s perfect! 

Canned or fresh cooked Beets (Canned are easiest but don’t buy them pickled)

Thinly chopped celeryThinly sliced Spanish Onion

A splash of Red wine vinegar, Olive Oil, grape seed oil, mint (dried or finely chopped fresh), salt and pepper. 

A DROP of sesame seed oil 

Combine the dressing and mix with veggies.  Let marinate over night for best results!

Enjoy!