Entree Style Salads for Summer

Crispy, crunchy and delightfully refreshing. Salads have a way of making Summer especially satisfying. So satisfying in fact, that during the Summer, I often eat a salad as my main entree. During the hot days when I come home sweaty and exhausted from sitting in traffic, walking in 90 degree weather or simply soaking up the sun, nothing is more refreshing that a cool fresh meal. And with 100's of salad recipes out there, the possibilities are endless. No longer are we confined to the Cobb. When I make a salad I love mixing new ingredients each time. Candied nuts, raisins, cranberries, pears, dill, apples, beets, radishes, chicken, seafood, cilantro, feta or goat cheese, mustard, lemon, soy sauce are just a few ingredients I like to play around with when creating a new and unique salad.

Here is a recipe for one of my favorite entree style salads. I love shrimp tossed in a pungent Asian dressing with a hint of spice and this recipe has just that. The shrimp makes it a hearty meal and the cool cabbage keeps it light. I hope this encourages you to go out and explore all the neat and delicious salad recipes that are out there. Or have fun creating your own!


If you like this recipe you will love my Entree Style Salads class on July 15th. Just visit Amandacooks.com to register.

Thai Shrimp Salad with Asian Dressing
Serves 4
Preparation time: 30 minutes
Marinating time: 30 minutes
Cooking time: 5 minutes

Ingredients

Salad:
1 pound large shrimp, peeled, de-veined
2 Tablespoons soy sauce
1 tsp. sesame oil
1 stalk lemongrass, tough outer leaves removed, minced
2 small carrots, peeled, julienne into 3 inch strips, blanched
1/2 large European cucumber, seeded, julienne in 3 inch strips
2 cups thinly sliced red cabbage
Dressing:
3 Tablespoons rice wine vinegar
1 Tablespoon light brown sugar
1 Tb. roughly chopped ginger
¼ to ½ tsp. red pepper flakes
3 Tablespoons soy sauce
5 Tablespoons canola oil
1 Tablespoon sesame oil
5 Tb. cilantro, chopped
3 Tb. mint, chopped
1/4 cup dry roasted peanuts, roughly chopped

Procedure

1. Combine the shrimp with the soy sauce, sesame oil and the lemongrass. Marinate for 30 minutes.
2. In a large bowl toss together the carrots, cucumber and cabbage.
3. Combine the vinegar, sugar, ginger, red pepper flakes and soy sauce in the processor. Add the canola and sesame oil slowly thru the feed tube. Stir in the cilantro and mint. Taste and adjust seasoning and set aside.
4. Heat a grilling pan until hot. Grill the shrimp two to three minutes on each side.
5. Toss the dressing with the vegetables and arrange on a serving platter. Place the shrimp around the outside of the platter and garnish with the nuts.

Make ahead tip: You can make the entire salad up to one day before and
serve at room temperature. The dressing can be made up to a week ahead.

Alternatives: Use scallops or firm tofu instead of shrimp and omit the peanut
if you wish. An alternative to lemongrass is 1 tablespoon of lime zest

Healthy Mediterranean Cooking

Happy Summer everyone!
After returning from Crete just a few weeks ago, I have been obsessed with their cooking culture. From their meat, to dairy, to fresh produce, everything is local and sustainable which means extra fresh and delicious food! How much do I love their style of cooking? So much so that I designed a cooking class that follows their culinary practices. I am a big believe in Farmers Markets and making sure that all your ingredients are fresh, sustainable and local. I know it can often be hard to follow this but in this class I will show you how you can! Below is a recipe for one of my favorite lentil salads to inspire you. It is super easy, very tasty and full of healthy ingredients. Have a great week!

If you like this recipe you will love my Healthy Mediterranean class on July 8th. Just visit Amandacooks.com to register.

Bon Appetit!

Curried Lentil Salad with Walnuts
Serves 6

Ingredients

• 1 1/2 cups French lentils
• 1 bay leaf
• 1 red pepper, diced
• 4 scallions, thinly sliced
• ½ cup walnuts, roughly chopped
• 1/3 cup chopped mint
• 2 cloves garlic, minced
• 6 Tb. lemon juice
• 2 tsp. curry powder
• Salt, pepper
• 1/4 cup olive oil

Procedure

1. Combine the lentils and bay leaf in a medium saucepan with cold water to cover by 2 inches. Bring to a simmer and cover, simmer about 20 minutes, until tender. Drain. Transfer to a medium bowl and remove bay leaf. Add the red pepper, scallions, walnuts and mint.
2. Combine the garlic, lemon and curry in a small bowl and whisk. Add salt and pepper to taste. Add the olive oil slowly and taste for seasoning. Toss the dressing with the lentils.
3. Serve at room temperature or warm.

Tropical Summer Entertaining

Spring is here and Summer is just around the corner. Now is the time to prepare all those delicious dishes that are too cold and fresh for the winter but are perfect for warm summer nights. During this time I really enjoy adding a touch of fruit to my meals. Whether is a mango salad or pineapple dipping sauce, fruit will be sure to bring a bit of excitement and freshness to your summer menu. Here is one of my favorite fruit inspired dishes. Not only does the pineapple dipping sauce add a zing of freshness, the subtlety of the coconut pairs nicely, creating a perfect tropical balance.

If you like this recipe you will love my Tropical Summer Entertaining class on June 30th. Just visit Amandacooks.com to register.

Coconut Shrimp with Pineapple Dipping Sauce

Serves 12

Ingredients

• 1 cup flour
• 3/4 tsp. salt
• 1 tsp. cayenne
• 3 to 4 egg whites, lightly beaten
• 2 1/4 cups unsweetened coconut
• 1 1/3 pounds large shrimp, peeled, de-veined, butter-flied
• 2 cups canola oil, for frying
• Dipping sauce:
• 1 cup canned pineapple
• 3 scallions, white part only, thinly sliced
• 1/4 cup apricot preserves
• 1/4 cup cilantro leaves
• 2 Tb. lime juice
• 1/2 jalapeno, chopped
• Salt

Procedure

1. Combine the flour, salt and cayenne on a flat baking sheet. Place the egg whites and coconut on two separate baking sheets. Dredge the shrimp in the flour mixture, then the whites, then in the coconut. Press the coconut onto the shrimp. Chill for at least an hour.

2. Heat the oven to 200. In a medium saucepan heat the oil until moderately hot but not smoking. Working in batches, fry the shrimp until golden about 2 minutes. Drain on paper towels. Transfer to a baking sheet and keep warm in the oven.

3. In a processor combine the pineapple, scallions, apricot preserves, cilantro, lime juice, jalapeno and salt to taste. Process until blended and taste, adjust seasoning.

4. Serve the shrimp on a platter with the sauce in the middle in a serving dish.

Fall in Love with "The Bird", All Over Again...

This post is meant to revive your love for chicken. If you are one of the many people that have come to the conclusion that chicken is a boring bland meat, I have something to say to you. Your wrong. And to prove it, I'm giving you one of my all time favorite chicken recipes to try. One bite of this sweet and spicy chicken, and you will never bad mouth the bird again. If you are interested in rediscovering chicken, and want to learn how to give it some razzle dazzle, sign up for my Fabulous Chicken for Every Day cooking class coming up on June 30th. Just go to Amandacooks.com to register. Or make this recipe at home and let the food do the talking. Either way it's a win win situation.

Happy Eating!


Sweet and Spicy Sticky Chicken
Serves 4

Ingredients
1/2 cup sugar
2 Tb. lime juice
½ cup soy sauce
1 Tb. minced ginger
2 cloves garlic, minced
2 tsp. red pepper flakes
8 chicken thighs or 4 breast halves with the skin and bone
Salad:
2 large carrots, peeled, julienne
1/2 daikon radish, peeled, julienne
1/4 cup rice vinegar
1/4 cup sugar
1 tsp. salt
Cilantro sprigs, garnish

Procedure
1. Whisk together the sugar, lime juice, soy, ginger, garlic and chili flakes in a large bowl. Set aside.
2. Heat a large skillet over medium high heat and saute the chicken skin side down until golden brown about 10 minutes. Turn over and sauté the other side for 10 minutes. Remove to a plate and set aside. Discard the fat.
3. Meanwhile combine the carrots and daikon radish in a medium bowl, add the vinegar, sugar and salt and toss well. Chill if possible for twenty minutes
4. Add the sauce to the pan and bring to a boil over medium high heat. Simmer until slightly thickened about 3 minutes.
5. Return the chicken to the pan lower the heat to medium low, cover and cook until done, turning a few times about 12 minutes for dark meat and 8 minutes for breasts. Remove the chicken to a platter and cover with foil. Heat the sauce to boiling and reduce the sauce until syrupy about 3 minutes and then pour over the chicken.
6. Surround the chicken with the carrot salad and garnish with cilantro sprigs.

Healthy Appetizers

Summer months are approaching and there is only one thing on my mind. Getting my beach body back! During the winter months we all tend to "slack" a little, but with the warmer weather approaching, the need to feel good, returns. Having a healthy body is important to leading a happy life and now is the time to get back on the health train. In celebration of my upcoming cooking class that focuses on healthy appetizers, I wanted to share one of the recipes to inspire you. The class will teach you how to entertain with delicious and nutritious ingredients, with recipes so simple, anyone can learn. If you are interested in reserving a spot in this class or one of my many others please visit amandacooks.com. Enjoy the recipe!


Summer Rolls with Lime Dipping Sauce
Makes 10

Ingredients
3/4 pound large shrimp, peeled, de-veined, cooked (or ground pork, cooked all the way through in 1 Tb. canola oil with 1 Tb. fish sauce)
8 leaves red leaf lettuce
1 package small spring roll skins, eight inch rounds- also called rice paper wrappers
½ cup packed cilantro, rinsed, dried
½ cup packed mint, rinsed, dried
½ cup packed basil leaves, rinsed, dried
1/2 English cucumber, seeded, julienne
1 red pepper, julienne
2 ripe avocados, cut into thin slices
Lime Dipping Sauce
1 tsp. red pepper flakes
Juice of 3 limes
1/4 cup fish sauce
3 Tb. sugar
1 Tb. minced garlic

Procedure
1. Slice the shrimp in half lengthwise. Set aside.
2. Pull the leaves off the lettuce and break into large chunks. Set aside.
3. Soak a few wrappers at a time in warm water until pliable.
4. Fill the summer rolls as demonstrated.
5. Place seam side down on a baking sheet until they are all finished. Cut on the diagonal and serve with dipping sauce.
6. Combine all the ingredients in a small saucepan and simmer for 3 or 4 minutes to dissolve the sugar. You can store it in the fridge for up to 4 days.

* You can substitute the tofu for the shrimp, drained and finely diced.

My Favorite App

Here is a recipe that I wanted to share with everyone because it's one of my favorites! I usually make this for dinner parties and people are always impressed. It is such an easy appetizer but filled with layers of flavor and beauty. My guests often think it is a much more complicated recipe than it is. I'm a huge fan of thyme so I make sure to add a good amount of it to the onions. Remember, fresh herbs are always best when possible.

Happy Eating!

What is your go-to appetizer? Does it change with the seasons?

Crostini with Herbed Chevre and Caramelized Onions

Serves 15



Ingredients

1 baguette, sliced thinly

olive oil

2 cloves garlic, halved

8 oz. goat cheese, room temperature

1 tsp. chopped rosemary

1 tsp. chopped thyme

salt, pepper to taste

5 tsp. olive oil

Onions:

1 Tb. butter

1 1/2 pounds red onions, thinly sliced

1 1/2 Tb. sugar

1 tsp. thyme, chopped

2 Tb. sherry wine vinegar

salt and pepper

chopped parsley, garnish



Procedure

1. Heat oven to 400. Brush the bread lightly with olive oil and toast in the oven until lightly browned about 8 minutes. Rub the crostini with the cut sides of the garlic. Discard garlic.

2. Combine the goat cheese with the herbs, salt, pepper and olive oil in a small bowl. Mash it up with the back of a fork. Set aside.

3. In a large skillet over medium heat melt the butter. Add the onions, sugar and thyme and cook, stirring occasionally until the onions are very soft about 20 minutes. Increase the heat for a minute and add the vinegar. Cook until vinegar is evaporated and set aside and season with salt and pepper.

4. Spread the cheese lightly on the toasts.

5. Spoon a dollop of onions onto each crostini and garnish with chopped parsley.



* pesto can be substituted for the onions if desired

Hoisin Ginger Chicken Skewers with a Mango Mayo Sauce

These chicken skewers are delicious and great for parties. I love marinating these the night before I plan to serve them. That way half the preparation for the dish is already done and I can relax before the dinner guests arrive. This makes my life a whole lot easier and yummier!

Skewered Hoisin Ginger Chicken with Mango Mayonnaise Sauce

This recipe makes 25 to 30 skewers

Ingredients

1/3 cup hoisin sauce

1 teaspoon sesame oil

3 cloves garlic, minced

1 Tablespoon minced ginger

2 Tablespoons soy sauce

3 Tablespoons rice wine vinegar

2 whole, boneless, skinless, chicken breasts, cut into 1-inch cubes

25 to 30 bamboo skewers

Mango Sauce:

1/4 cup mango chutney

1 lime, juiced

1/3 cup mayonnaise

2 Tablespoons cilantro, chopped

1 Tablespoon sesame seeds, toasted, garnish

Cooking Instructions

1. Combine hoisin sauce, sesame oil, garlic, ginger, soy sauce, and rice vinegar in a medium bowl and add the chicken. Turn to coat and marinate at least one hour or up to overnight, refrigerated.

2. Heat the oven to 400F. Meanwhile make the dipping sauce.

3. Combine the mango chutney, lime juice, and cilantro in a food processor and puree. Transfer the puree to a small serving bowl.

4. Skewer the chicken two pieces to a skewer and place on two baking sheets. Bake until cooked through about 7 minutes. Serve on a platter sprinkled with the toasted sesame seeds and the dipping sauce.

The chicken skewers can be made ahead and frozen. Wrap the entire baking sheet in plastic wrap and freeze for up to three months. Defrost in the refrigerator overnight. Cook as above.

Tasty Pad Thai

(Photo courtesy of Basykes)

This is my favorite Pad Thai recipe. I love making it on cold nights when I'm craving a one dish wonder. It is absolutely a perfect combination of spicy and sweet and the best part is that there are hardly any dishes to clean afterwards!

* For vegetarian pad thai omit shrimp and eggs and substitute 1/2 pound firm tofu cut into chunks, drained and pressed dry then marinated with 2 Tb. soy sauce and tossed in with the sprouts.

Pad Thai

Serves 8

Ingredients

1/2 pound ½ inch wide pad Thai dried rice noodles, soaked in warm water 20 to 25 minutes

¼ cup fish sauce

¼ cup plus 2 Tb. sugar

1/4 cup plus 2 Tb. white vinegar

1 Tb. ketchup

2 Tb. red curry paste

4 scallions, sliced in thin diagonal slices

½ cup canola oil

2 cloves garlic, minced

3/4 pound large shrimp, peeled, de-veined, cut into thirds (ground pork or boneless skinless chicken breast sliced into strips can be used)

2 eggs, lightly beaten

1 1/2 cups mung bean sprouts

1/2 cup dry roasted unsalted peanuts, finely chopped

1 lime, cut into wedges, garnish

3 scallions, sliced into brushes, garnish

Procedure

1 Drain the noodles thoroughly. Combine the fish sauce, sugar, vinegar, ketchup and curry paste in a small bowl. Set aside.

2 Heat a wok over high heat and add the oil, scallions and garlic, cook 30 seconds over high heat. Add shrimp or pork and cook 2 minutes. Add noodles and toss lightly, add the sauce bring to a boil and fold noodles over being careful not to break them, allow the noodles to absorb the sauce.

3 Lift noodles to one side, add the eggs into the wok and fold carefully into the noodles until coated.

4 Add sprouts and nuts and carefully fold in. Transfer to a large serving platter and garnish with lime wedges and scallion brushes.

Sign up for my Thai class on April 22nd to learn more delicious recipes like this. Go to Amanda Cooks to register.