Here's the Dish: Ain't Your Mama's Slaw

Nothing says "Summer" more than coleslaw.  I'll be honest ~ I hate the stuff.  Don't know why, but I am not a fan.  Since it makes a great sidekick to most bbq'd meats, this is not a good thing for me.  When I found this recipe, I decided to give it a try.  It doesn't have that creamy/sweet dressing like most coleslaws, which is typically my most unfavorite part.  I made this over Memorial Day weekend and it was well received by all.  Best of all, it's quick, easy and relatively good for you, too.  We love that!

Ingredients:

1 pkg. (12 oz.) broccoli slaw

1 cup red pepper strips

1 cup chopped fresh pineapple

1/3 cup dried cranberries

1/4 cup chopped red onions

1/3 cup Zesty Italian Dressing

1 tsp.brown sugar

1/3 cup Sliced Almonds, toasted

Directions:

Combine first 5 ingredients in large bowl.
Mix dressing and sugar. Add to salad; toss to coat.
Refrigerate 1 hour. Add nuts; mix lightly.

Here's the Dish: Grilled Avocados

Since it feels like summer here in Michigan, (nearly 90 degrees today!), I am guessing that it feels that way in most places.   So, I thought you all would appreciate this recipe ~ it is fast, simple and very delicious.  Enjoy with a glass of chilled white wine and you'll feel like you have escaped to an exotic island . . . well, maybe not quite that, but it might be the next best thing!

Grilled Avocados

Ingredients:

1 T. olive oil

1 T. Lime Juice

2 ripe avocados, halved, pit removed, and peeled

1/4 t. Kosher salt (or 1/8 t. regular salt)

1/4 c. picante sauce (Salsa works just as well!)

1 oz.  shredded Monterey Jack or farmer cheese

Optional:  Fresh cilantro, salad greens, Sour cream

Directions:

Stir together oil and lime juice; brush avocados all over with mixture.  Sprinkle cut sides of avocados with salt.

Grill* halves cut side down over medium heat for 5 minutes, or until browned.  Turn over, fill centers with the picante sauce and cheese.  Cover and grill about 5 minutes more or until cheese begins to melt. 

Remove avocados from grill.  Sprinkle tops of avocado halves with cilantro.  If desired, serve on a bed of salad greens with additional sauce and sour cream.  Or, serve with a side of fresh pico de gallo, as I did.  

Makes 4 servings.

*Grilling tip:  Cover grill rack with heavy duty foil, or grill avocados in a special rack made for veggies and small items to avoid any from slipping through the cracks ;)



Here's the Dish: Shrimp and Mango Wraps

Here’s another great wrap recipe . . . hope you don’t mind ;) I’ve been making a lot of these lately, since the weather’s been hitting the 90 degree mark with nearly 100% humidity. Who wants to eat hot food when it’s hot as blazes outside? Not I. These light sandwich wraps fit the bill on a warm summer day. I love this recipe because it lets me take advantage of the fresh herbs in my garden. I also like the exotic twist that the mango provides. My mom says mangoes taste like pine trees to her. I beg to differ ~ (not that I would know what a pine tree tastes like). I bet she’s never tasted a mango combined with shrimp and all these other tasty ingredients! After eating one of these, she might just change her tune.

Shrimp and Mango Wraps

Ingredients: 1/3 cup sour cream

1/3 cup mayo

1/4 cup chopped fresh basil

2 tablespoons chopped fresh chives

2 1/4 teaspoons salt

1/4 teaspoon black pepper

1 tablespoon fresh lemon juice

1 1/2 pounds large shrimp in shell (16 to 20 per lb), peeled and deveined

1 (1 pound) firm-ripe mango, peeled and cut into 1/3-inch cubes ~ click here for a nifty tutorial on how to cut a mango efficiently

4 (10 inch) flour tortillas

1 (6 ounce) bunch watercress (or romaine, or whatever ya got!), tough stems discarded

Directions:

Pulse sour cream, mayonnaise, basil, chives, 1/4 teaspoon salt, and pepper in a blender until herbs are finely chopped and mixture is pale green.

Bring 2 quarts water, lemon juice, and remaining 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.

Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.

Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 cups shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.

Yield: 4 servings

Here's the Dish: Chicken and Avocado Wrap

Someday when I open my own Sandwich shop, this is going to be on the menu. If you like avocado, then you will love this. Even if you don't, I say give it a try. You might just change your mind after tasting it!

Chicken and Avocado Wrap

Ingredients:

1/2 cup balsamic vinegar

1/3 cup olive oil

1 tablespoon sugar

1 clove garlic, pressed

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breasts

1 large green bell pepper, quartered

1 large red bell pepper, quartered

1 large purple onion, cut into 3/4 inch thick slices

2 large avocados, peeled and sliced

6 (10 inch) flour tortillas (Or lavash, which is what I use and it works well)

Avocado Mayo Ingredients:

2 small avocados

1/2 cup mayonnaise

1 clove garlic, minced (use more if you like it!)

1 tablespoon lemon juice

2 tablespoons chopped fresh basil

Directions: 1. Peel avocados, and mash in a small bowl; stir in mayo and remaining ingredients. Cover and chill.

2. Whisk together first six ingredients.

3. Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.

4.Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.*

5. Seal bags, and chill at least 1 hour, tossing occasionally.

6. Remove chicken and vegetables from marinades, discarding marinades.

7. Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.

8. Remove vegetables from grill when done.

9. Cool; cut chicken and vegetables into strips.

10. Spread tortillas with Avocado Mayonnaise.

11. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally.

* Marinating the vegetables ahead of time is not necessary. I usually let the chicken marinate overnight, for more flavor. When I am ready to prepare everything, I saute the veggies on the stove with some EVOO, balsamic, and a little salt and pepper for seasoning. You will probably end up with more of the Avocado mayo than you need for these. That's OK! It is good on anything and everything.