August 16th, 2011
Omega-3 goodness.
Ingredients
- 2 cups canned salmon
- 2 cups shredded cheese
- 3 avocados
- 2 medium tomatoes, chopped
- 1 tbsp lime juice
- 4 10″ tortillas
- salt and pepper to taste
- salsa and sour cream (for serving)
Instructions
- To make guacomole, mash avocados in bowl. Add chopped tomatoes, lime juice, salt and pepper. Set aside.
- In non-stick pan, add butter and heat over medium high heat. When butter has melted, place tortilla in pan and add cheese, smoked salmon, guacomole, followed by another layer of cheese. Top with second tortilla and flip. Cook for about 1 minute or until cheese melts.
- Repeat.
- Serve warm with salsa and sour cream.
Yields 4 servings.
Tags: avocado, cheese, guacomole, quesadilla, salmon
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August 2nd, 2011
A non-fried and more delicious version of the popular Chinese dish.
Ingredients
- 1/2 cup brown sugar
- 3 tbsp hoisin sauce
- 3 tbsp rice wine vinegar
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1/2 cup water
- 3-4 tbsp corn starch
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 6-8 green onions, chopped, plus more for serving
- 3 tbsp fresh ginger, finely chopped or grated
- sesame seeds (optional)
- hot rice, for serving
Instructions
- In bowl, mix together brown sugar, hoisin sauce, rice vinegar, ketchup, soy sauce, and water. Set aside.
- In large skillet, heat olive oil. Dredge chicken in corn starch and shake off any excess.
- Cook chicken in olive oil until browned. Remove chicken from skillet and cover with foil to keep warm.
- Wipe skillet clean. Add sesame oil, ginger, and green onions. Cook until fragrant, about 1 minute.
- Add sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until sauce thickens a bit.
- Add chicken back into the skillet, toss to coat with sauce, and continue cooking until chicken is cooked through.
- Serve garnished with green onions and sesame seeds (if desired) over hot rice.
Yields 4 servings.
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