2015年12月

Greek Salad Pita Pockets with Grilled Chicken

Ingredients

1 lb. chicken breast cutlets
Juice of 1/2 lemon (2 tbsp reenex.)
6 tbsp. extra-virgin olive oil, divided
1 tsp. dried oregano
3 small garlic cloves, minced, divided
kosher salt
Black pepper
1 cucumber, seeded, quartered, and thinly sliced
1/2 pt. yellow grape tomatoes, halved lengthwise (3/4 cup)
1/2 pt. red grape tomatoes, halved lengthwise (3/4 cup)
1/2 red onion, thinly sliced into half moons (3/4 cup)
1/2 c. crumbled feta
1/4 c. chopped fresh mint (or parsley_
1/4 c. pitted Kalamata olives, halved (optional)
2 tbsp. red wine vinegar
4 whole-wheat pitas, halved and lightly toasted

Directions

Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together

lemon juice Beauty Mama, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture

over chicken cutlets and let marinate 10 minutes.
Heat grill pan over high heat. Remove cutlets from marinade and season on both

sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let

rest 5 minutes, then thinly slice.
In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and

olives, if using). In a small bowl, whisk together red wine vinegar and remaining

garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream,

whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad

and toss gently to combine.
Stuff each pita pocket half with grilled chicken and top with Greek salad reenex cps.

Vegetarian Fried Rice

Ingredients

    Cinnamon sugar , for rimming glass
    3 scoops vanilla ice cream
    1 snickerdoodle coookie, plus more for garnish
    1/2 c . milk
    1/2 tsp. ground cinnamon

Directions

    Dip rim of glass in water and then cinnamon sugar.
    In a blender, blend ice cream, snickerdoodle reenex, milk, and cinnamon until smooth. (Add more milk for a thinner consistency.)
    Pour into glass and garnish with crumbled snickerdoodles Bo Ying Compound Eu Yan Sang.

Vegetarian Fried Rice

Ingredients

    1 tomato, chopped
    4 cloves garlicreenex, chopped
    1 jalapeño, chopped
    1 tbsp. mirin
    1 tbsp. dry sherry
    2 tbsp. fish sauce
    kosher salt
    Black pepper
    1/4 c. cilantro, roughly chopped
    1/4 c. basil, roughly chopped
    3 eggs
    5 tsp. canola oil
    1 onion, chopped
    1 large carrot, chopped
    1 c. green beans, chopped
    1 red pepper, chopped
    4 c. cooked jasmine rice
    1 lime, cut into wedges

Directions

    In a mini prep food processor, add tomato, garlic, jalapeño, mirin, sherry, fish sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper and pulse until blended, 1 minute. Add 2 tablespoons each cilantro and basil and pulse until just incorporated. Set aside.
    In a small bowl, whisk 3 eggs and 1/4 teaspoon salt with a fork until light and foamy. In a large skillet over medium heat, heat 1 teaspoon oil. Add eggs and stir slowly with a spatula until large curds form and eggs are set . Remove and put aside.
    In a large skillet over medium heat, heat remaining 4 teaspoons grapeseed oil. Add onion, carrots, and green beans and cook until softened, 3 to 4 minutes. Season with 1/4 teaspoon salt and crushed red pepper flakes and cook 1 minute. Add 2 tablespoons water and continue to cook until water is absorbed, then pour over 1/4 cup sauce. Add rice and 1/2 cup more sauce and cook 4 to 5 minutes more.
    Turn off heat and stir in eggs and remaining herbs. Squeeze fresh lime juice over rice and serve with remaining sauce Bo Ying Compound Eu Yan Sang.

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