A very easy and tasty shrimp recipe. The addition of healthy spinach and olives makes this recipe even better….
Bulgar Wheat Salad
Created by: Chef Keith Snow
Ingredients:
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2 cups cooked coarse ground bulgar wheat ( available in health food stores)
1/2 cup extra virgin olive oil
1 cup diced cucumber
1 cup diced tomato
1/2 cup crumbled feta cheese
juice of 1 lemon
kosher salt & pepper to taste
Directions:
1. In a large bowl add cooked bulgar and the rest of the ingredients.
2. Mix well, season to taste with salt and pepper.
3. Serve warm or cold.
Chef’s Note: Bulgar wheat is most famous from a dish called Tabouli which is middle eastern in nature, Bulgar has much more fiber than brown rice and many b-vitamis and minerals. It is a great whole grain, very versatile.[/private]
Blue Cheese Dressing
Created By: Chef Keith Snow
Description:
This is a great dressing for salad greens and the ever popular iceberg wedge salad.
Ingredients:
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1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup crumbled blue cheese (about 3 ounces), divided
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper
Directions:
1. In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth.
2. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
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Artichoke Gratin
Very tasty cheesy dish featuring artichokes. Easy to make and delicious….
Beef Kabobs with Yogurt and Spices
Created By: Chef Keith Snow
Description:
Beef kabaobs with yogurt and spices.
Ingredients:
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1/2 cup low-fat plain yogurt
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 pound boneless beef sirloin,
2 small red and/or green bell peppers
Directions:
1. In a large bowl, combine the yogurt, soy sauce, lemon juice, ginger, cumin, and black pepper. Add the beef, tossing to coat. Cover and refrigerate for 6 to 8 hours.
2. Coat a grill rack with cooking spray. Preheat the grill. Thread the beef onto skewers, alternating with the bell peppers. Place the skewers on the grill rack and cook, turning to brown all sides, until no longer pink and a meat thermometer registers 145° for medium rare, 12 to 15 minutes.
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Tuna Melt
Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 3
Recommended Beverage: Iced Tea
Description:
Learn how to make a tuna melt on pita bread with creme fraiche and gouda cheese. A very interesting method for making tuna salad with the wonderful texture of melted Gouda. Very tasty with some Cape Cod potato chips!
Ingredients:
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2 cans Albacore tuna drained
1 1/2 tbs shallots chopped
1 rib celery chopped fine
2 tbs fresh Tarragon or 1/4 tsp dried
1 tbs lemon juice
1/3 cup creme fraiche homemade
1/2 large avocado sliced
1 loaf Pita bread halved
2 slices Swiss cheese
Directions:
1. Mix together the tuna, shallots, celery, tarragon, and creme fraiche and
season with salt and pepper.
2. Spoon the tuna into the pita along with the avocado. Melt the cheese in
the broiler if desired. [/private]
Remoulade Sauce
Created by: Chef Keith Snow
Description:
This sauce is quick and easy and goes great with a nice grilled chicken breast or perhaps a fresh tuna steak.
Ingredients:
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1/2 cup Cornichon — chopped
1/2 each Ancho
1 clove Garlic — minced
1/4 each Red Onion — diced
1/4 bunch Parsley — chopped
1/16 cup Tarragon
1/8 cup Lemon Juice
1/8 cup Mustard
1 1/2 cups Mayonnaise
Directions:
1. Place all ingredients except the mayonnaise in the bowl of a food processor. Pulse until a relish-like consistency develops.
2. Fold mayonnaise into relish.
3. Refrigerate for 30 minutes then serve.
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