Beth
07-01-2000, 06:48 PM
I see some others who are into grilling, spicey foods and overall good stuff....spotted these in the Whole Chili Pepper Book while looking for a pineapple salsa (didn't have that one):
* Exported from MasterCook *
Apple-Jicama Salad with Green Chili Dressing
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 green New Mexican chilies -- roasted, peeled, stems and seeds removed and chopped
2 cucumbers -- peeled, seeded and chopped
1/4 chooped fresh cilantro or parsley
4 scallions -- chopped, including the green
1/4 cup vegetable oil
2 Tablespoons cider vinegar
2 cloves garllic -- chopped
1 cup plain low-fat yogurt
1 Poblano pepper -- seeded and chopped
1 large Granny Smith apple -- chopped
1 cup mandarin oranges
1 cup jicama -- chopped
mixed salad greens
1/4 cup pine nuts or sesame seeds
Combine first 7 ingredients in blender and puree until smooth. Add the yogurt and blend well. Allow dressing to sit for an hour to allow flavors to blend.
Mix the Poblano pepper, apple, jicama, oranges and salad greens. Toss with only enough dressing to llightly cover the lettuce. Top woith the nuts or seeds and serve.
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Per serving: 159 Calories (kcal); 10g Total Fat; (53% calories from fat); 4g Protein; 16g Carbohydrate; 2mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Grilled Marinated Chicken Breasts with Fruit Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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5 serrano peppers -- seeded and minced
1/2 cup orange segments
3 tablespoons lime juice
4 Tablespoons vegetable oil
2 tablespoons TEQUILa
4 serrano peppers -- seeded and chopped
1 cup fresh pineapple -- chopped
1/2 cup chopped fresh orange segments
1/2 cup cantaloupe or honeydew -- diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
2 teaspoons fresh ginger -- finely chopped
1 teaspoon sugar
4 boneless chicken breasts -- skinned
Combine first 5 ingredients in blender and puree until smooth.
Make 14-inch deep crosshatch gashes in the chicken. Rub in the marinade and marinate overnight in the refrigerator.
Combine all remaining ingredients for the salsa and allow to sit at room temperature for a couple of hours to blend the flavors.
Grill or broil the chicken breasts, basting with the marinade.
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Per serving: 200 Calories (kcal); 17g Total Fat; (80% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Grilled monkfish with chile orange oil
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dried crushed red New Mexican chilies,
seeds included
2 cups peanut oil
1 Teaspoon sesame oil
3 medium orange zests, finely minced
2 cloves garlic -- finely minced
5 1/2 pounds monkfish fillets
Heat the peanut oil to 325 degrees. Remove from the heat and stir in the sesame oil, orange zest, garlic and chili. Allow the oil to cool, add to the fish and marinate overnight in the refrigerator.
Grill the fish until done, basting frequently with the remaining marinade.
(I think I'd cut way down on the peanut oil, use some chicken broth and water or orange juice. You need just enough to help keep the fish from drying out and a little of the nutty flavor.)
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Per serving: 967 Calories (kcal); 109g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Apple-Jicama Salad with Green Chili Dressing
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 green New Mexican chilies -- roasted, peeled, stems and seeds removed and chopped
2 cucumbers -- peeled, seeded and chopped
1/4 chooped fresh cilantro or parsley
4 scallions -- chopped, including the green
1/4 cup vegetable oil
2 Tablespoons cider vinegar
2 cloves garllic -- chopped
1 cup plain low-fat yogurt
1 Poblano pepper -- seeded and chopped
1 large Granny Smith apple -- chopped
1 cup mandarin oranges
1 cup jicama -- chopped
mixed salad greens
1/4 cup pine nuts or sesame seeds
Combine first 7 ingredients in blender and puree until smooth. Add the yogurt and blend well. Allow dressing to sit for an hour to allow flavors to blend.
Mix the Poblano pepper, apple, jicama, oranges and salad greens. Toss with only enough dressing to llightly cover the lettuce. Top woith the nuts or seeds and serve.
- - - - - - - - - - - - - - - - - - -
Per serving: 159 Calories (kcal); 10g Total Fat; (53% calories from fat); 4g Protein; 16g Carbohydrate; 2mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Grilled Marinated Chicken Breasts with Fruit Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 serrano peppers -- seeded and minced
1/2 cup orange segments
3 tablespoons lime juice
4 Tablespoons vegetable oil
2 tablespoons TEQUILa
4 serrano peppers -- seeded and chopped
1 cup fresh pineapple -- chopped
1/2 cup chopped fresh orange segments
1/2 cup cantaloupe or honeydew -- diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
2 teaspoons fresh ginger -- finely chopped
1 teaspoon sugar
4 boneless chicken breasts -- skinned
Combine first 5 ingredients in blender and puree until smooth.
Make 14-inch deep crosshatch gashes in the chicken. Rub in the marinade and marinate overnight in the refrigerator.
Combine all remaining ingredients for the salsa and allow to sit at room temperature for a couple of hours to blend the flavors.
Grill or broil the chicken breasts, basting with the marinade.
- - - - - - - - - - - - - - - - - - -
Per serving: 200 Calories (kcal); 17g Total Fat; (80% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Grilled monkfish with chile orange oil
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dried crushed red New Mexican chilies,
seeds included
2 cups peanut oil
1 Teaspoon sesame oil
3 medium orange zests, finely minced
2 cloves garlic -- finely minced
5 1/2 pounds monkfish fillets
Heat the peanut oil to 325 degrees. Remove from the heat and stir in the sesame oil, orange zest, garlic and chili. Allow the oil to cool, add to the fish and marinate overnight in the refrigerator.
Grill the fish until done, basting frequently with the remaining marinade.
(I think I'd cut way down on the peanut oil, use some chicken broth and water or orange juice. You need just enough to help keep the fish from drying out and a little of the nutty flavor.)
- - - - - - - - - - - - - - - - - - -
Per serving: 967 Calories (kcal); 109g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0