1/4 small red onion, diced
1 yellow sweet pepper, diced
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1 fresh Serrano chile, thinly sliced
1 clove peeled garlic, minced
2 Roma tomatoes, diced
15 oz can black eyed peas, rinsed and drained
1/4 cup rice vinegar
Sea salt and freshly ground pepper
1 Roma tomato (optional)
In large bowl gently combine red onion, sweet peppers, chile, garlic, diced tomatoes, black eyed peas and vinegar. Season to taste with salt and pepper. Top with extra tomato slices if desired. Refrigerate 1 hour for flavors to blend and for chilies to pickle.
Can be eaten as a bean salad or on top of bread slices like bruschetta. I made it without the chile (didn't want the spice) and it was still good. Recipe from the June 2012 issue of Better Homes and Gardens.
Thursday, June 28, 2012
Lemony Chicken Souvlaki with Celery and Feta
4 stalks celery, thinly sliced
1/4 cup chopped fresh mint
2 tablespoons olive oil
2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice
1/2 small red onion, chopped
salt and pepper
4 chicken breasts
Italian seasoning or Italian dressing
pitas or flat bread, warmed
2 ounces feta, crumbled (1/2 cup)
Season chicken with Italian seasoning or marinate in Italian dressing and grill over medium heat until the chicken is cooked through. Cut into bite size pieces.
In bowl combine celery, fresh mint, olive oil, lemon zest and juice and red onion. Add 1/2 tsp salt and 1/4 tsp of black pepper. Let marinate while chicken cooks.
Top pitas with the celery mixture, chicken and Feta.
I got this recipe from July 2012 issue of real simple but made some alterations.They put the chicken with onion slices on skewers tossed with the lemon zest and juice along with 2 TBS olive oil and the salt and pepper. I didn't have the time to skewer the meat and just combined the lemon juice and zest and put diced onions directly in with the celery mixture and we really liked it.
1/4 cup chopped fresh mint
2 tablespoons olive oil
2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice
1/2 small red onion, chopped
salt and pepper
4 chicken breasts
Italian seasoning or Italian dressing
pitas or flat bread, warmed
2 ounces feta, crumbled (1/2 cup)
Season chicken with Italian seasoning or marinate in Italian dressing and grill over medium heat until the chicken is cooked through. Cut into bite size pieces.
In bowl combine celery, fresh mint, olive oil, lemon zest and juice and red onion. Add 1/2 tsp salt and 1/4 tsp of black pepper. Let marinate while chicken cooks.
Top pitas with the celery mixture, chicken and Feta.
I got this recipe from July 2012 issue of real simple but made some alterations.They put the chicken with onion slices on skewers tossed with the lemon zest and juice along with 2 TBS olive oil and the salt and pepper. I didn't have the time to skewer the meat and just combined the lemon juice and zest and put diced onions directly in with the celery mixture and we really liked it.
Turkey and Pesto Panini
1 loaf french bread split
1/3 cup store bought pesto
8 ounces sliced roasted turkey
4 ounces sliced swiss cheese (also used provolone)
1/4 medium red onion thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
salt and black pepper
1 small head lettuce torn into bite-size pieces (6 cups)
1 avocado cut into bite-size pieces
Spread the bottom half of the loaf with the pesto. Top with turkey, cheese and onion. Sandwich with the top half of the loaf and cut into four pieces. Dividing evenly brush the outside of the sandwiches with 1 tablespoon olive oil. (or just spray the panini press with cooking spray) grill in press 5-6 min till cheese is melted and bread is crisp.
In large bowl whisk together the vinegar, 2 tablespoons olive oil and 1/4 tsp of each salt and pepper. Add lettuce and avocado and toss to combine. I threw in some red onion slices and cherry tomatoes as well. Serve with sandwiches.
Recipe from the July 2012 issue of Real Simple.
1/3 cup store bought pesto
8 ounces sliced roasted turkey
4 ounces sliced swiss cheese (also used provolone)
1/4 medium red onion thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
salt and black pepper
1 small head lettuce torn into bite-size pieces (6 cups)
1 avocado cut into bite-size pieces
Spread the bottom half of the loaf with the pesto. Top with turkey, cheese and onion. Sandwich with the top half of the loaf and cut into four pieces. Dividing evenly brush the outside of the sandwiches with 1 tablespoon olive oil. (or just spray the panini press with cooking spray) grill in press 5-6 min till cheese is melted and bread is crisp.
In large bowl whisk together the vinegar, 2 tablespoons olive oil and 1/4 tsp of each salt and pepper. Add lettuce and avocado and toss to combine. I threw in some red onion slices and cherry tomatoes as well. Serve with sandwiches.
Recipe from the July 2012 issue of Real Simple.
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