Barbecued Lime Shrimp and Corn

1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 tablespoons sugar
1 teaspoon ground coriander seeds
1/4 teaspoon black pepper
2 ears corn, each cut crosswise into 4 pieces
1 1/2 pounds large shrimp, peeled and deveined




Place lime mixture, corn, and shrimp in baking dish; cover with foil. Place in a 450° oven; cook 10 minutes. Remove foil cover and cook 10 minutes or until shrimp are fully cooked.





--Adapted from Cooking Light magazine

Bourbon-Ginger Grilled Chicken

4 (4-ounce) skinless, boneless chicken breast halves
1/3 cup bourbon
1/3 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons hoisin sauce
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Cooking spray
1 tablespoon water
1/2 teaspoon cornstarch
1 teaspoon sesame seeds, toasted


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat grill to medium-hot using both burners.

Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.


Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinade in a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.






--Adapted from Cooking Light magazine

Fish Tacos with Mango Salsa

Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeño pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt


Fish:
2 tablespoons lime juice
2 teaspoons olive oil
1/4 teaspoon ground cumin seed
2 garlic cloves, minced
4 (6-ounce) halibut fillets
1/4 teaspoon salt
Cooking spray


Remaining ingredients:
4 (10-inch) flour tortillas
1 cup shredded red cabbage
1/4 cup reduced-fat sour cream
Lime wedges




To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.

Prepare grill.

To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.

To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.





--Adapted from Cooking Light magazine

Cucumber Margaritas

12 slices fresh cucumber (about 1/3 of a medium cucumber)
1/2 cup fresh lime juice
4 ounces (1/2 cup) Cointreau or triple sec
6 ounces (3/4 cup) tequila reposado
6 cups ice
1/4 cup Grand Marnier or triple sec
Lime slices

Combine cucumber and next 4 ingredients in a blender; process until smooth.

Pour into glasses. Top each serving with a tablespoon of Grand Marnier, and garnish with lime.



--Adapted from Cooking Light magazine

Enjitomatadas con Crema y Queso Fresco

So that's my fancy title for a very simple dish. This one is superb. Another win from Rick Bayless.


2 garlic cloves
2 jalapenos, stemmed and seeded
1 (28 oz) can fire-roasted tomatoes
1 tablespoon olive oil
1 1/2 cup chicken broth
12 corn tortillas
salt


Toppings:
shredded cooked chicken/beef/pork
sour cream
green onions
queso fresco
cilantro or parsley



Preheat the oven to 350 degrees.

With a food processor running, drop in the garlic and chiles, one at a time, letting each piece get finely chopped before adding the next. Drain the tomatoes, reserving their juice. Add the tomatoes, and process until smooth.

Heat the oil in a medium saucepan over medium-high heat. Add the tomato puree and cook, stirring nearly constantly, until the mixture has reduced to the consistency of a thick tomato sauce, about 7 minutes. Add the broth and reserved tomato juice. Simmer over medium-low heat for 10 minutes.

While the sauce is simmering, lay out the tortillas on a baking sheet and brush both sides lightly with the oil, then stack them in twos. Slide the tortillas into the oven and bake just enough to make them pliable, about 3 minutes. Remove from the oven and cover with a towel to keep warm.

Taste and season the sauce with salt. Holding the warm tortillas by the edge, dip most of it into the hot sauce, then lay it on a deep dinner plate, and fold into quarters. Do the same with 2 more tortillas (for a total of 3 per serving). Ladle a generous 1/4 cup of sauce over the tortillas. Garnish liberally with your choice of toppings.

Serve hot.




--Adapted from Mexican Everyday by Rick Bayless

Huevos Rancheros with Queso Fresco

1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (16-ounce) can pinto beans, rinsed and drained
Cooking spray
4 large eggs
4 (8-inch) fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese



Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness. Salt to taste.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.



--Adapted from Cooking Light magazine

Brandied Berry Milkshake

You can easily substitute 2 cups frozen berries. Don't thaw the berries first, just toss them into the blender frozen.

2 cups vanilla low-fat ice cream
1/2 cup blackberries
1/2 cup blueberries
1/2 cup sliced strawberries
1/2 cup 1% low-fat milk
1/4 cup brandy


Place all ingredients in a blender; process until smooth.



--Adapted from Cooking Light magazine

Spiced Salmon with Mustard Sauce

2 teaspoons whole-grain mustard
1 teaspoon honey
1/4 teaspoon ground red pepper
1/8 teaspoon garlic powder
1/4 teaspoon salt
4 (6-ounce) salmon fillets
Cooking spray


Preheat broiler.

Combine first 5 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.





--Adapted from Cooking Light magazine

Bacon-wrapped Turkey Burgers

2 tablespoons whole-grain mustard
1 pound ground turkey
1/4 cup fine dried bread crumbs
1 large egg
1/2 teaspoon salt
4 bacon slices (about 4 oz. total)
4 ounces münster cheese, thinly sliced
4 hamburger buns or rolls (4 in. wide), cut in half horizontally


1. Add mustard, ground turkey, bread crumbs, egg, and salt; mix well.

2. Divide turkey mixture into four equal portions; shape each into an evenly thick 4-inch-wide round. Wrap a slice of bacon snugly in a ring around edge of each patty, overlapping ends and securing with a toothpick. If making ahead, lay patties in a single layer on a plate, cover airtight, and chill up to 1 day.

3. Lay turkey patties on a lightly oiled grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); cover grill and open vents. Cook patties until browned on the bottom, 4 to 6 minutes. Turn with a wide spatula and continue to cook until patties feel firm when pressed and are no longer pink in the center (cut to test), 4 to 7 minutes longer.

4. Cover meat evenly with cheese and lay buns, cut side down, on grill; cover and cook until cheese is melted and buns are toasted, 2 to 3 minutes.





--Adapted from Cooking Light magazine

Vanilla Honey-Nut Smoothie

2 cups vanilla low-fat frozen yogurt
1 cup fat-free milk
1/3 cup cubed soft silken tofu
2 tablespoons creamy peanut butter
1 tablespoon honey


Combine the ingredients in a blender; process until smooth. Makes 2 servings.



--Adapted from Cooking Light magazine

Chicken Georgia

4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese



Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes or until cheese melts.




--Adapted from Paula Deen

Seared Scallops with Lemon Orzo

1 cup uncooked orzo (rice-shaped pasta)
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper


Stir together pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.

Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.

Serve with pasta mixture.





--Adapted from Cooking Light magazine

Spanish-Style Braised Beef

Almond pesto:
1/3 cup slivered almonds, toasted
3 tablespoons chopped fresh parsley
1 tablespoon beef broth
2 garlic cloves, peeled
1 tablespoon olive oil


Spice rub:
2 teaspoons dried marjoram
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (2 1/2-pound) beef eye-of-round roast


Remaining ingredients:
1 tablespoon olive oil
1 cup dry sherry or other red wine
1 (14.5-ounce) can diced tomatoes, drained
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle roasted red bell peppers, drained and cut into 1/2-inch strips 4 cups hot cooked long-grain rice



To prepare almond pesto, combine first 5 ingredients in a food processor; process until blended and a paste forms. Cover and refrigerate.

Preheat oven to 350°.

To prepare spice rub, combine marjoram, paprika, 1 teaspoon black pepper, and 1/4 teaspoon salt. Trim fat from beef; rub surface of beef with spice rub.

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Stir in sherry, scraping pan to loosen browned bits. Return beef to pan. Add tomatoes and 1 cup beef broth. Cover tightly with lid. Bake at 350° for 3 hours or until meat shreds easily with a fork. Remove beef from pan. Cut beef into 2-inch pieces. Add almond pesto and bell pepper strips to pan, stirring until blended. Place pan over medium heat; cook 10 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Serve beef and sauce mixture over rice.




--Adapted from Cooking Light magazine

Pan Bagnat

1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chives
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or water, drained and crumbled
1 can artichoke hearts, chopped
1 (7 oz.) jar roasted bell peppers, drained and chopped
2 tablespoons capers
1/4 cup green onions, chopped fine

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside. Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.

Combine next 4 ingredients (tuna through green onions). Combine tuna mixture with vinaigrette. Stir to combine. Fill bread with tuna mixture, packing the bread tightly. Wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.


--Adapted from Alton Brown

Radish and Carrot Salad

2 cups (3-inch) julienne-cut peeled daikon radish
1 teaspoon kosher salt
1 cup (3-inch) julienne-cut carrot
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon mirin (optional)


Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine daikon and carrot.

Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over daikon mixture; toss to combine. Cover and chill.



--Adapted from Cooking Light magazine

Feijoada

So this really isn't traditional at all. But it is tasty.


2 1/2 teaspoons olive oil
1 teaspoon dried thyme
4 garlic cloves, minced
1 (15.75-ounce) can fat-free, less-sodium chicken broth
4 (15-ounce) cans black beans, rinsed and drained
2 canned chipotle chiles in adobo sauce, chopped
1 pound turkey kielbasa, thinly sliced
2 tablespoons chopped fresh parsley
1/2 cup sliced green onions


Heat the oil in a large nonstick skillet over medium-high heat. Add the thyme, and garlic; sauté 2 minutes. Stir in broth, beans, chiles, and kielbasa. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Sprinkle each serving with parsley and green onions.





--Adapted from Cooking Light magazine

Greek Lamb Chops

1 tablespoon dried oregano
2 tablespoons lemon juice
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
8 (4-ounce) lamb loin chops, trimmed
Cooking spray


Preheat broiler.

Combine first 5 ingredients; rub over both sides of chops. Place chops on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.



-- Adapted from Cooking Light magazine

Roasted Pepper Pesto Terrine

You can also serve by simply pouring the pesto mixture over the chilled cream cheese mixture. Presentation isn't as fancy, but it's just as tasty.


Pesto:
1 (7 oz.) car roasted peppers, drained
1 cup basil leaves, chopped
1/4 cup dry breadcrumbs
1 tablespoon pine nuts, toasted
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 garlic cloves, peeled

Cheese filling:
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground red pepper


Combine peppers and next 7 ingredients (through garlic) in a blender or food processor; process until smooth.

To prepare cheese filling, combine cheeses, 1/4 teaspoon salt, and red pepper in a medium bowl; stir well.

Line an 8 x 4-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edges of pan. Spread about 1 cup of cheese mixture in bottom of pan. Spread 1/2 cup pesto over cheese mixture. Repeat procedure with remaining cheese filling and pesto, ending with cheese filling. Cover and refrigerate 6 hours or overnight.

To serve, invert terrine onto a platter; remove plastic wrap. Garnish with additional basil leaves, if desired. Serve with crackers.




--Adapted from Cooking Light magazine

Baked Dirty Rice and Beans

You can also add browned country sausage along with the chicken for an extra bit of flavor.


1 tablespoon olive oil
1 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes
1 cup uncooked long-grain brown rice
2 1/2 cups fat-free, less-sodium chicken broth
1/2 cup thinly sliced green onions
2 teaspoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, rinsed and drained


Preheat oven to 350°.

Heat oil in a large Dutch oven over medium heat. Add bell pepper and celery to pan; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 3 minutes or until lightly browned. Stir in rice; cook 30 seconds. Add broth and remaining ingredients; bring to a simmer. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.





--Adapted from Cooking Light magazine

Panko-Crusted Crab Cakes with Red Pepper-Chive Aioli

You can extend this recipe by adding up to a cup of panko to the crab mixture instead of the 1/4 cup as instructed.


12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko

Roasted Pepper-Chive Aioli (recipe follows)

1. Sort through crab and discard any bits of shell.

2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.

4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.


Roasted Pepper-Chive Aioli: In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.




--Adapted from Cooking Light magazine