Kathryn enjoys cooking with her friend, Terry Young. Watch as the two prepare some Southwest and Asian fusion favorites.

Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
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Servings
10 servings
Servings
10 servings
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
Print Recipe
Servings
10 servings
Servings
10 servings
Ingredients
Salad
Southwestern Lime Dressing
Servings: servings
Instructions
Salad Directions:
  1. Rinse corn and black beans in a colander.
  2. Mix all salad ingredients in large salad bowl.
  3. Pour dressing over salad and toss
  4. Serve on Salad Plates
Salad dressing Directions:
  1. Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)
Recipe Notes

1/2 cup serving size

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Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Ingredients
Servings:
Instructions
  1. Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir­ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  2. Heat 1 teaspoon oil in a large non­stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.
Recipe Notes
Nutritional Values:

Calories 352
Fat 18g (sat 3g, unset 13g)
Protein 21g
Carb 26g
Sugars 13g (added sugars 1g)
Sodium 51g
Potassium 2g

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Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
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Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
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Ingredients
Salad Ingredients
Asian Dressing Ingredients
Topping (Optional)
Servings:
Instructions
  1. Combine all salad ingredients in a bowl and mix.
  2. Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top. Serve on colorful dishes.
  3. This salad and dressing will taste delicious for several days.
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Teriyaki Chicken
Teriyaki Chicken
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Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Teriyaki Chicken
Teriyaki Chicken
Print Recipe
Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Ingredients
Chicken
Teriyaki Sauce/Marinade
Servings: servings
Instructions
Chicken
  1. Place chicken into a ziplock bag and pour marinade over it. Seal and distribute marinade until all chicken is coated. Marinade at least 30 min.
  2. Next, add olive oil to pan on medium high heat. Heat oil until hot but not smoking. Pat chicken dry with a paper towel and place in hot pan. Cook chicken until 160 degrees and remove from heat. Cover and rest chicken until it reaches 165 degrees. When ready to serve, drizzle with remaining Teriakyi sauce and serve with brown rice or Quinoa.
Teriyaki Marinade/Sauce
  1. Combine all ingredients (except cornstarch) in a blender and pulse until combined. Use 1/2 cup for the marinade. Pour remaining blended ingredients into a small saucepan and bring to a boil. Once the sauce begins to boil, immediately reduce to simmer. Mix cornstarch and water and add to sauce, stirring constantly until it thickens (about one minute).
Recipe Notes

375 Calories per serving

Serve with Brown Rice, cooked according to directions.

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