This is a good time to use some of that leftover roast or even pork tenderloin sliced thin, of course.
- 1 cup zesty salad dressing
- 1 pkg. fajita seasoning mix
- 1 lime, zested and juiced
- 1 1/2 lbs. roast or pork, sliced thin
- 2 cups cooked rice
- 1 cup cherry tomatoes quartered
- 1 cup thinly sliced radishes
- 8 cups mixed spring mix greens
- 2 avocadoes, peeled and sliced
- 1 cup roasted bell peppers, sliced thin
- 1/3 cup, roasted pumpkin seeds (sans shells)
In a bowl, combine the dressing, 1 tbsp. fajita seasoning, 1 tbsp. lime juice and 1 tsp. lime zest. When well mixed, set aside.
Sprinkle some of the fajita mix over the meat. Set aside. In another bowl, mix together the rice, tomatoes and radishes.
On 6 plates, divide the greens, arrange the rice mixture over the top, finishing off with the meat, sliced avocadoes and peppers. Drizzle dressing over each salad, putting the extra in a creamer and setting on the table for anyone to add to their salad. This is a win-win dinner.
Sprinkle each plate with the pumpkin seeds.
Enjoy!
Tropical Hawaii Martini
Okay,with115 more sleeps to go, my mind sorta wandered to Hawaii…again! Such fun..try this one and see if you don’t smile a lot. It takes only 4 items and you could swear you are already there once you consume it.
- 3 parts Grey Goose Vodka
- 3 parts white rum
- 1 part Bols Coconut Liqueur
- 1 part Bols Banana Liqueur
In a shaker filled with cracked ice, shake all the ingredients well and strain into chilled martini glasses. Put on your bikini, flip-flops and dream…..
If you need a garnish (forget the umbrellas) add a slice of banana that you have dipped in lemon juice so it won’t turn brown . I, on the other hand, would prefer to dip it in the vodka.
Enjoy!
Martini For Maui
I was looking at the calendar this morning and, oh my, the thought of Maui came to mind. Here is a signature martini to make and then…dream a lot, hope even more and start counting the days.
- 4 parts Grey Goose Vodka
- 2 parts spiced rum
- 2 parts white rum
- 1 part Blue Curacao
- 1 part mango juice
In a shaker filled with crushed ice, pour in all the ingredients and shake for a good 10 seconds.
Strain and pour into chilled martini glasses. Garnish with a piece of mango and a maraschino cherry.
Now, doesn’t that make your mind wander to Maui? Oh wait..why not plan a luau on the deck while we still have beautiful weather?
I’m on it.
Chicken alla Milanese
Okay, this is the last one I am going to give you using the chicken cutlets. It is, as well, quick and easy. I was just thinking you could probably use turkey cutlets and the same ingredients of the other recipes as well. Only you would have to make sure they aren’t too dry. That would destroy what you are trying to do here.
- Chicken cutlets (as many as you need)
- baby mixed greens
- juice from one lime
- olive oil (good quality)
- coarse salt
- freshly ground pepper
- Asiago cheese shavings
- lime wedges
Preheat the cutlets until heated through. Mix together the greens, lime juice, olive oil salt and pepper.
Plate the cutlets, top with the salad and place some of the cheese shavings over the salad.
Serve with a lime wedge. Now, that was super quick and easy. Oh yeah, and the kids will eat it as well.
Okay, say goodbye to the chicken cutlet epic. On to other things tomorrow.
P.S….I lied. Make a chicken cutlet sandwich with a kaiser bun, mayo, slice of provolone cheese, cutlet, 2 slices crisp bacon, lettuce, tomato. Whew!
Chicken Tacos
Remember the chicken cutlets you prepared and froze? Well, here is another quick and easy dinner….tacos. It can’t be any easier, but when rushing to hockey practice or dance classes, this is THE winner.
- Chicken cutlets (as many as you require)
- Tortillas – toasted lightly (I prefer just warmed)
- 1-2 avocados, mashed
- Jar of Pico de gallo
- fresh cilantro leaves
Slice the chicken cutlets into strips and layer on the toasted tortillas, adding the mashed avocado, 1-2 tbsp. pico de gallo and cilantro leaves. Fold over and enjoy.
Pour a glass of milk (or juice or….) eat away and then you are off on your busy evening with the kids. What more could be any easier?
Yummy.
Chicken Parmesan
Yesterday I gave you the recipe for chicken cutlets so you could freeze them and then bring out when you needed a quick, easy and yet, delicious, dinner. Here is one way.
- 6 chicken cutlets (go ahead…take them out of the freezer)
- 12 fresh basil leaves, stems removed and chopped
- 1 1/2 cups tomato sauce (homemade? hmm?)
- 1 1/2 cups grated mozzarella
- Finely grated Asiago cheese
Preheat the broiler with the rack being set 4 inches from the heat.
Top each cutlet with some of the basil, sauce and mozzarella. Be sure to make it equal or there may be some disputes between the hungary diners.
Broil until the cheese has melted (2-3 minutes). Top with the Asiago cheese and a sprinkle of the basil.
Serve with a side salad, garlic toast and, of course, a glass of chilled wine.
Now aren’t you glad you made the cutlets yesterday? Enjoy!
Homemade Chicken Cutlets – Make Aheads
Now that September is here, holidays are over and busy nights starting up. If you make this recipe up, you have the opportunity to make 5 or 6 different dinners and it will take only minutes. Everyone will think you slaved in the kitchen….not!
- 4 cups plain panko crumbs
- 1/2 cup extra virgin olive oil
- pinch of coarse salt
- 1/2 tsp. garlic powder
- 4 large eggs
- 2 lbs. chicken cutlets (9-10)
- 1/3 cup flour
Preheat oven to 400 degrees.
Toss the panko crumbs, garlic powder, oil and salt together and lay out on a parchment lined baking sheet. Bake, stirring a couple of times for 15 minutes. Remove from oven and cool completely. You may have to crush a few handfuls to allow the crumbs to adhere to the chicken.
Whisk the eggs in a bowl. Pat dry the chicken and season with salt and pepper. Dredge the chicken in the flour, tapping off any excess. Dip in the eggs and coat with the panko crumbs. Press lightly to ensure that it adheres to the chicken.
Lay the cutlets on a parchment lined baking sheet . Make layers and lay the paper between the layers. Freeze these now for at least 2 hours, then place in resealable plastic bags.
That was easy..now to bake when needed:
Place a wire rack on a baking sheet and arrange as many cutlets as needed. Bake in a preheated 450 degree oven, flipping just once, until well cooked (about 13-14 minutes). If the cutlets are not frozen, it should only take about 10 minutes.
Tomorrow, I will give you a couple of recipes that are easy and quick using these cutlets. Until then…..
White Chocolate And Mango Yogurt
I love mango yogurt and this is so much less ‘commercial’ and more ‘you’ in the yogurt. Watch what it takes….it’s super easy and so darn delicious.
- 1 cup Greek vanilla yogurt
- 1 mango, chopped ( about 1 cup)
- 1/2 cup toasted and chopped pistachios
- 1/3 cup grated good quality white chocolate
- 2-3 tsp. liquid honey
In a shallow dish, combine everything up to the honey, stirring until combined. Add the honey to sweeten. This can be eaten like this or added on top with granola.
This will serve 4 people.
Bars Layered And Gooey
Everyone I know loves chocolate (except my husband) and when put together like these are—wonderful! So yummy!
- Pam spray
- 3/4 cup cold butter, cut into small pieces
- 1/2 cup icing sugar
- 1 1/2 cups flour
- pinch of coarse salt
- 3/4 cup rolled oats (not instant)
- 1 1/2 cup chocolate chips
- 1 1/2 cup pistachios, chopped and toasted
- 3/4 cup dried cranberries, chopped
- 1 – 14 oz. can condensed milk
- 2 cups shredded coconut
Preheat oven to 375 degrees. Line a 9 x 13 cookie sheet with parchment paper, leaving a bit of an overhang on the short ends. Spray a light coating of Pam over the paper.
In a processor, pulse together the butter, icing sugar, flour and salt until it resembles a coarse meal. Add the oats and pulse until just combined. Press the dough into the baking pan and bake for about 20 minutes. Should be lightly browned and firm.
Now, scatter the chips, nuts amd cranberries on top of the crust. Drizzle with condensed milk and top with coconut. Bake until the coconut is golden, about 18-20 minutes. Let cool completely then cut into 18 squares.
These will keep (get this) for about 3 days in an airtight container. As if! They won’t last 10 minutes. Guaranteed.