Spicy Shrimp Boats

Recipe & picture courtesy of Rachael Ray

MAKES 2 DOZEN
Prep Time: 20 min  

• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• Pinch salt
• 2 English cucumbers
• 12 ounces peeled, cooked shrimp, finely chopped (about 2 cups)
• 2 tablespoons minced jalapeño chile
• 1/3 cup chopped fresh mint

1. In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with the salt and let cool.
2. Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.
3. In a bowl, mix together the shrimp, jalapeño and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.

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Chicken Taco Patties

Recipe & picture courtesy of Rachael Ray

SERVES 4 

• 1 pound ground chicken
• 1 cup chopped onion, plus more for serving
• 2 tablespoons finely chopped canned jalapeño chiles
• 1 tablespoon chili powder (a palmful)
• 1 tablespoon grill seasoning (a palmful)
• 1 clove garlic, finely chopped
• 1 tablespoon extra-virgin olive oil (EVOO)
• 1 cup shredded monterey jack cheese
• 4 whole wheat hamburger buns
• 1 romaine lettuce heart, shredded
• 1 cup taco sauce

1. In a medium bowl, combine the chicken, 1 cup onion, jalapeños, chili powder, grill seasoning and garlic. Form four patties.
2. Heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Add the patties and cook for 4 minutes on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

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