Five-Spiced Sesame Tuna and Avocado

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 10 min

• 2 avocados
• Juice of 1/2 lime
• 1/3 cup balsamic vinegar (eyeball it)
• 1/4 cup tamari (dark soy sauce)
• 3 tablespoons honey (eyeball it)
• 2 tablespoons vegetable oil
• Four 6-ounce tuna steaks
• 2 teaspoons Chinese five-spice powder
• Salt and pepper
• 1/2 cup toasted sesame seeds
• 1/4 cup snipped chives
• 1/2 head iceberg lettuce, shredded

1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

**Personal Review: No Review Yet**

Turkey Burgers with Zucchini Relish

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds ground turkey breast
• 1/3 cup finely chopped flat-leaf parsley (a generous handful)
• 1 tablespoon grill seasoning
• 1 tablespoon Dijon mustard
• 2 teaspoons poultry seasoning
• 1 tablespoon extra-virgin olive oil (EVOO)
• 4 slices sharp cheddar cheese
• 1 small zucchini, finely chopped
• 1/4 red bell pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons thyme leaves, finely chopped
• 2 teaspoons hot pepper sauce
• Juice of 1 lime
• Salt
• 4 sandwich-size English muffins, preferably sourdough, fork split
• Softened butter, for spreading
• 4 red leaf lettuce leaves

1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

Beef and Beer Chili

Recipe & picture courtesy of My Recipes

Serves 4

• 1 1/2 cups chopped red onion (about 1 medium)
• 1 cup chopped red bell pepper (about 1 small)
• 8 ounces extralean ground beef
• 2 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 (19-ounce) can red kidney beans, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (14-ounce) can low-sodium beef broth
• 1 (12-ounce) bottle beer (such as Budweiser)
• 1 tablespoon yellow cornmeal
• 1 tablespoon fresh lime juice

1. Combine first 4 ingredients in a large Dutch oven over medium-high heat.
2. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
3. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

**Personal Review: No Review Yet**

Chicken Pad Thai

Recipe & picture courtesy of Better Homes & Gardens

Prep: 25 minutes
Cook: 12 minutes
Makes 4 servings

• 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
• 1/4 cup salted peanuts, finely chopped
• 1/2 teaspoon grated lime peel
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons packed brown sugar
• 4-1/2 teaspoons rice vinegar
• 1 tablespoon Asian chile sauce with garlic
• 3 tablespoons cooking oil
• 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
• 1 tablespoon finely chopped garlic
• 1 egg, lightly beaten
• 1 cup fresh bean sprouts
• 1/3 cup sliced green onion
• 2 tablespoons snipped fresh cilantro

1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

**Personal Review: This came out awesome and it was pretty easy to make as well.**

Watermelon Limeade

Recipe & picture courtesy of Rachael Ray 

MAKES 20 DRINKS
Prep Time: 20 min

• 1 seedless watermelon (about 6 pounds), cut into chunks
• 3/4 cup lime juice (10 to 12 limes), plus lime slices for garnish
• 2 to 4 tablespoons sugar
• Ice
• Mint sprigs, for garnish

1. Using a blender, working in batches, puree the watermelon with the lime juice.
2. Pour the watermelon puree into a large pitcher, add the sugar and stir until dissolved. Dilute with water if desired. Serve over ice and garnish with lime slices and mint sprigs.

**Personal Review: No Review Yet** 

Sweet-Tart Ribs and Potato-Zucchini Boats

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min (plus marinating)
Cook Time: 40 min

• 3 cloves garlic, finely chopped
• 3 tablespoons dark brown sugar
• Grated peel and juice of 1 lime
• 1 teaspoon Dijon mustard
• Salt and pepper
• 2 pounds baby back ribs
• 1 pound small red potatoes
• 2 zucchini, halved lengthwise and seeded
• 1/4 cup salsa

1. In a small bowl, combine the garlic, brown sugar, lime peel, lime juice, mustard and 1 teaspoon each salt and pepper. Arrange the ribs in a casserole dish and rub with the marinade; cover and refrigerate for at least 4 hours or overnight.
2. Preheat a grill or grill pan to medium-high. In a medium pot, combine the potatoes and enough salted water to cover. Bring to a boil, then lower the heat and simmer until tender, 15 to 20 minutes; drain and transfer to a medium bowl. Smash the potatoes with the back of a fork; season with salt and pepper. Cover and keep warm.
3. Meanwhile, season the zucchini with salt and pepper and grill cut side down, turning halfway through, until softened, 10 to 15 minutes.
4. Grill the ribs, basting with the marinade and turning occasionally, for 10 minutes. Discard the remaining marinade and continue grilling the ribs until well browned, about 10 minutes more. Transfer to a platter and tent with foil.
5. Stuff the zucchini with the smashed potatoes and top with the salsa; serve with the ribs.

**Personal Review: No Review Yet**

Surf ‘n’ Turf Tacos

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

• 1 small head napa cabbage, chopped
• Juice of 6 limes (about 1/2 cup)
• 2 cups sour cream
• Sixteen 6-inch flour tortillas
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• Salt
• 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips
• 6 tablespoons vegetable oil
• 1 pound red snapper fillets, cut crosswise into 1/2-inch strips
• Pepper
• 1 cup store-bought guacamole, plus more for serving
• One 16-ounce jar salsa, for serving

1. In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.
2. Preheat the oven to 250°. Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
3. Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat.
4. In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook, in the skillet, turning once, until golden, about 5 minutes.
5. Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.

  **Personal Review: No Review Yet**

Chipotle Chicken Taco Salad

Recipe & picture courtesy of My Recipes

Serves 4

Dressing:

• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

Salad:

• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

1. To prepare dressing, combine first 7 ingredients, stirring well.
2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

  **Personal Review: Easy to make but I would back off a little on the lime juice – the dressing tasted a bit sour with all of it in there.  It turned out pretty well though – a little kick because of the chilie.**

Top Sirloin Kabobs and Avocado Sauce

Recipe & picture courtesy of Better Homes & Gardens

Prep: 30 Min.
Marinate: 30 Min.
Grill: 10 Min.

• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. granulated garlic
• 1 Tbsp. granulated onion
• 1-1/2 tsp. dried oregano
• 1 tsp. freshly ground black pepper
• 1/2 tsp. kosher salt or salt
• 3 lb. beef top sirloin steak, about 1-inch thick
• 1 medium ripe avocado, seeded, peeled and coarsely chopped
• 1/2 cup seedless (English) cucumber, coarsely chopped
• 1/3 cup lightly packed fresh mint leaves
• 1/4 cup dairy sour cream
• 2 Tbsp. lime juice
• 1 tsp. kosher salt or salt
• 1 tsp. ground cumin
• Fresh mint leaves (optional)

1. In large bowl combine oil, granulated garlic and onion, oregano, pepper, and the 1/2 teaspoon salt; set aside. Trim fat from meat. Cut meat in 1-inch cubes. Add meat to oil mixture; toss to coat evenly. Let stand at room temperature for 30 minutes.
2. Meanwhile, for Avocado Sauce, in food processor combine avocado, cucumber, mint, sour cream, lime juice, 1 tablespoon water, the 1 teaspoon salt, and cumin. Cover and process until nearly smooth, stopping to scrape sides as necessary. Transfer to serving bowl.
3. Thread meat on skewers, leaving 1/4 inch between pieces. For charcoal grill, place steaks on rack directly over medium coals. Cover and grill 10 to 12 minutes for medium rare (145 degrees F), turning to brown evenly. (For gas grill, preheat grill. Grill as directed above.)

Test Kitchen Tip: Soak bamboo skewers in water for 30 minutes before using.

**Personal Review: No Review Yet**

 

Frozen Mojito Cake-tails

Recipe & picture courtesy of Rachael Ray

MAKES 12
Prep Time: 25 min (plus freezing)
Cook Time: 5 min

• 2 sticks (8 ounces) butter
• 3 cups salted pretzels, finely crushed
• 1 cup plus 6 tablespoons sugar
• Two 8-ounce packages cream cheese, softened
• Grated peel of 3 limes, plus 1/2 cup lime juice
• 2 tablespoons white rum
• 3 tablespoons finely chopped fresh mint, plus sprigs for garnish
• 2 cups heavy cream

1. In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly. Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes.
2. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes. Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
3. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
4. Divide the cream cheese mixture evenly among the muffin cups; smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
5. To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.

**Personal Review: No Review Yet**