Archive for June, 2011
Charring tomatoes in a cast-iron skillet yields smoky results.
|Prep Time:||35 minutes|
|Ready in:||35 minutes|
|Yield:||6 servings, 2 tacos each|
|Ease of Prep:||Easy|
|1 pound ripe plum tomatoes cored (about 4-5)|
|2 teaspoons extra-virgin olive oil divided|
|1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks|
|Salt & freshly ground pepper|
|1 large white onion finely chopped (about 1 1/2 cups)|
|2 cloves cloves garlic very finely chopped|
|2 jalapeño peppers seeded and very finely chopped|
|2 tablespoons lime juice|
|2 tablespoons chopped fresh cilantro|
|4 scallions chopped|
|12 corn tortillas warmed|
|1/4 cup reduced-fat sour cream for garnish|
|2 limes cut into quarters|
- Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
- Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
- Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Health Advantages: low calorie, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight, gluten free diet.
SONOMA, Calif. — Sonoma County is famous for wineries, not woodsheds, but Kurt Busch found the latter Sunday at Infineon Raceway, administering a good old-fashioned whipping to his Sprint Cup Series competition in the Toyota/Save Mart 350.
Busch led 76 of 110 laps and beat runner-up Jeff Gordon to the finish line by 2.685 seconds to win his first race of the season and the 23rd of his career, tying him with Ricky Rudd for 26th on the career win list. The victory, which broke a 38-race drought, was Busch’s first on a road course.
By staying out front for most of the afternoon, Busch avoided the wildness exploding behind him — including a revenge play featuring Tony Stewart and Brian Vickers and sustained late-race drama involving Juan Montoya and a host of extras.
Busch and crew chief Steve Addington hit on a two-pit-stop strategy for a race in which most drivers would require three stops. It worked to perfection.
“We developed the strategy from practice,” Busch said. “It gave us the calculations we needed, and it showed that we could make it on two stops. Busch stayed on the track during the final caution and led the field to a restart on Lap 92. From that point on, it was no contest.
Sometimes you just want a good, old-fashioned chicken noodle soup…no fancy ingredients…just great flavor. Give this version a try…all you need is 6 ingredients and 35 minutes to make a home-style soup that you’ll really enjoy.
Sensational Chicken Noodle Soup
4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
- Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.
- Flavor Variation: for Asian soup, add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for the egg noodles.
- Flavor Variation: for Mexican soup, add 1/2 cup Pace® Picante sauce, 1 clove garlic, minced, 1 cup rinsed and drained canned black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
- Flavor Variation: for Italian tortellini soup, add 1 can (14.5 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup fresh spinach leaves. Substitute 1/2 cup frozen cheese tortellini for the egg noodles. Serve with grated Parmesan cheese.
For the first time this season — at a track where he was expected to contend — Denny Hamlin finally dodged the pitfalls that have plagued him in previous races and closed the deal.
First out of the pits after a stop under caution on Lap 192 of 200, Hamlin held off Matt Kenseth after a restart with five laps left and claimed his first victory of the season in Sunday’s Heluva Good! 400 at Michigan International Speedway.
Hamlin, who won his 17th Sprint Cup race, crossed the finish line .281 seconds ahead of Kenseth. Unlike previous races at his best tracks, such as Martinsville, Richmond and Pocono — where Hamlin was strong early but succumbed to a variety late-race problems — Hamlin’s No. 11 Toyota was at its best in the closing laps of Sunday’s race.
“We finished — that’s the thing,” Hamlin said in Victory Lane. “We got it done. Everyone knows that we’ve been strong. Today we didn’t look as strong as what we normally do here, but we got it working there at the end.”
What You Need
3 cups fresh stir-fry vegetables (green peppers, mushrooms, broccoli, carrots)
1 Tbsp. oil
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
1/4 cup stir-fry sauce
1-1/2 cups hot cooked long-grain white rice
COOK and stir vegetables in hot oil in medium skillet on medium-high heat 5 min. or until crisp-tender.
ADD chicken and sauce; cover. Cook 2 min. or until heated through, stirring occasionally.
SERVE over rice.
Kraft Kitchens Tips
Substitute KRAFT Sweet ‘N Sour Sauce for the stir-fry sauce and 1 pkg. (16 oz.) frozen stir-fry vegetables for the fresh vegetables.
Prepare as directed, using one of the following options: Honey Chicken Cashew: Use 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Honey Roasted Chicken Breast Cuts, substitute snow peas for the broccoli and add 1/2 cup PLANTERS Cashews along with the chicken. Lemon Chicken: Substitute 1 red pepper, cut into bite-size pieces, and 1 cup baby carrots, cut lengthwise in half, for the stir-fry vegetables. Continue as directed, using lemon-flavored stir-fry sauce. Almond Chicken: Substitute 2 cups frozen peas and carrots, thawed, for the stir-fry vegetables and add 1/2 cup PLANTERS Slivered Almonds along with the sauce.
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