Mexican CHicken and Rice Soup

1 qt chicken broth
1 C. tomato salsa
1/4 C. fresh lime juice, plus 4 lime wedges
1 1/2 C. pulled chicken
3 C. rice pilaf
1 avocado
2 Tbs chopped cilantro

In medium pot, bring broth, salsa, and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth, top with avocado and cilantro. Serve with lime wedges.

Rachael Ray Sept 2011

Blackberry Ice Cream Sodas

INGREDIENTS

• 1/4 cup sugar
• 3 half-pt. (6 oz. each) blackberries
• 3 pt. vanilla ice cream
• 1 bottle (32 oz.) seltzer

DIRECTIONS:

1. In a small saucepan, bring the sugar, 1/4 cup water and two thirds of the berries to a boil. Lower the heat and simmer until the berries are very soft, 5 to 10 minutes. Strain and press through a fine-mesh strainer set over a bowl; discard the seeds. Refrigerate until cold.

2. Divide the ice cream among six tall 16-oz. glasses. Top with the seltzer, leaving a little space at the top of each glass. Top the sodas with the blackberry puree and garnish with the remaining berries. Serve immediately with a long spoon and a straw.

   http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/drink-cocktail-recipes/blackberry-ice-cream-sodas

Chocolate Banana Freezer Pie

5 small ripe bananas (about 1 lb) peeled and broken or cut into small pieces
1/4 C. unsweetened cocoa powder
1 C. light coconut milk
1 tsp vanilla
1 baked pie crust
2 Tbsp unsalted dry roasted peanuts, chopped
1 oz dark chocolate (70% or greater), finely chopped

1. Combine bananas, cocoa, coconut milk and vanilla in the jar of a blender. Blend until very smooth (like thin cake batter), stopping to scrape down sides of jar and stir mixture 2 or 3 times (to ensure all banana is pureed).

2. Pour banana puree into baked pie crust. Sprinkle peanuts and chocolate across surface of pie. Cover very tightly with plastic wrap and freeze for a min. of 4 hours, or overnight.

3. To serve, remove plastic wrap and set at room temp for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife. Slice and serve.

Lemon-Chive Tilapia

1 lb yellow fingerling potatoes, scrubbed and cut into 1-inch pieces
juice 1 lemon
1 bunch chives, minced (about 1/4 C)
1/2 tsp sea salt, divided
1 Tbsp olive oil, divided
4 cloves garlic, chopped
4 3-oz boneless, skinless tilapia fillets
sweet paprika, to taste, optional

1. Fill medium pot halfway with water. Place on high heat, bring to boil. Reduce heat to medium-low, add potatoes and simmer for 12 min. or until they are easily pierced with fork. Drain potatoes, then place back into hot pot. Do not place pot back on heat, set aside.

2. In a small bowl, add lemon juice, chives, and 1/4 tsp salt. Stir and set aside.

3. In a large, nonstick pan, heat 1 tsp oil on medium-low for 1 minute. Add garlic, and cook for 3 min. until garlic is soft and fragrant. Add garlic to reserved potatoes, setting pan aside. Add 1 tsp oil and remaining 1/4 tsp salt to potatoes. Using a potato masher, mash until smashed but still chunky.

4. Place remaining 1 tsp oil into garlic-scented pan, then heat on medium for 1 minute. Add tilapia and cook for 3 minutes. Gently flip fillets over and continue cooking for another 2 to 3 minutes, until tilapia flakes apart easily with fork and flesh is opaque in center.

5. Serve each fillet with 1 Tbsp lemon-chive dressing and 4 oz potatoes. Dust potatoes with paprika, if desired.

Pineapple Chicken Satay

• YIELD: 4 servings (serving size: 2 skewers, about 1/3 cup pineapple mixture, and about 3 tablespoons soy sauce mixture)
• TOTAL: 20 MINUTES
• COURSE: Main Dishes

Ingredients

• 1/4 cup lower-sodium soy sauce
• 1/4 cup sweet chili sauce (such as Mae Ploy)
• 1/4 cup natural-style, crunchy peanut butter
• 2 teaspoons peanut oil
• 1/2 teaspoon curry powder
• 1 pound chicken breast tenders, cut lengthwise into 8 pieces
• Cooking spray
• 1 1/2 cups diced pineapple
• 1/3 cup vertically sliced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/8 teaspoon ground red pepper

Preparation

• 1. Combine the first 3 ingredients in a bowl, stirring with a whisk.
• 2. Place peanut oil, curry powder, and chicken in a bowl; toss to coat. Thread chicken onto 8 (6-inch) skewers.
• 3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until chicken is done.
• 4. While chicken cooks, combine 1 1/2 cups pineapple, 1/3 cup red onion, 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/8 teaspoon ground red pepper. Serve chicken with soy sauce mixture and pineapple mixture.

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.

Photo by: Photo: Randy Mayor; Stylist: Jan Gautro

• YIELD: 4 servings (serving size: 2 tacos)
• COURSE: Main Dishes

Ingredients

• Steak:
• 1 tablespoon chili powder
• 2 teaspoons grated lime rind
• 1/2 teaspoon salt
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) flank steak, trimmed
• Cooking spray
• Salsa:
• 1 cup diced peeled avocado
• 3/4 cup finely chopped tomato
• 1/3 cup finely chopped Vidalia or other sweet onion
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• Remaining ingredients:
• 8 (6-inch) corn tortillas
• 2 cups very thinly sliced green cabbage

Preparation

1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.

2. Prepare grill to medium-high heat.

3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.

4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.

5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.

Grilled Pineapple-Avocado Salsa

Cooking Light June 2011 - 

Photo by: Photo: Levi Brown; Styling: Thom Driver

• YIELD: 6 servings (serving size: 1/2 cup)
• HANDS-ON:25 MINUTES
• TOTAL:25 MINUTES
• COURSE: Sauces/Condiments

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 pineapple, peeled, cored, and cut into 1/2-inch-thick slices
• Cooking spray
• 1/3 cup finely chopped red onion
• 1/4 cup minced fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1 serrano chile, minced
• 1 avocado

Preparation

1. Preheat grill to high heat.

2. Combine oil and honey, stirring well. Brush oil mixture over pineapple. Place pineapple on a grill rack coated with cooking spray; grill 2 minutes on each side or until golden. Remove from grill; cool 5 minutes. Chop. Combine pineapple, onion, and next 6 ingredients (through serrano); toss gently.

3. Peel, seed, and dice avocado. Add avocado to the pineapple mixture, and toss gently.