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Cook with Color!: Five Ingredient Friday: Melon Salad with Feta
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Friday, April 29, 2011. Five Ingredient Friday: Melon Salad with Feta. Fat free or reduced fat feta cheese. Cut watermelon and honeydew melon into bite size pieces. Place in serving bowl. Add a very light dash of sea salt and juice of the lime. Stir and chill. Before serving, top with feta cheese. Shown with Grilled Pork Chops. All photos by Kelly Waters. Labels: Five Ingredient Friday. Subscribe to: Post Comments (Atom). I'm not a dietitian, or a nutritionist, or a chef - I'm an interior designer. Pulle...
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Cook with Color!: Southwest Style Grilled Corn
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Wednesday, April 27, 2011. Southwest Style Grilled Corn. Fresh corn on cob, white or yellow. Limes (one per 2-3 ears). Remove husks and silk from corn, wash and brush lightly with olive oil. Cut lime in half and rub cut side over each corn cob. Season with dash each of sea salt, pepper, and cumin. Heat grill to medium and grill corn, turning often until golden all around and tender. Squeeze lime juice over each and serve. Shown with grilled sweet potato chips. All photos by Kelly Waters. Grilled Corn wit...
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Cook with Color!: Grilled Sweet Potato Chips
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Wednesday, April 27, 2011. Grilled Sweet Potato Chips. Sweet potato (1 is enough for two servings - multiply as needed). Soak some wooden skewers in water for 1/2 hour. While skewers are soaking, wash sweet potato and cut into 1/2 thick slices (discard ends). In bottom of a bowl, combine 2 tablespoons of olive oil and 1 teaspoon each of cumin, salt, and pepper. Add potato slices and toss to combine. Shown with pork tacos. And southwest style grilled corn. All photos by Kelly Waters. Five Ingredient Frida...
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Cook with Color!: Grilled Asparagus
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Friday, April 29, 2011. Wash asparagus and bend the stem end of the asparagus until it snaps (this will remove the tough stem). Discard ends and place asparagus in shallow dish. Coat with 2 tablespoons olive oil and a pinch each of salt and pepper. Cook on grill over medium-low heat until just tender, about 7-8 minutes, turning halfway through. Serve and enjoy! Shown with Grilled Pork chop. And Melon Salad with Feta. All photos by Kelly Waters. Subscribe to: Post Comments (Atom). Follow Cook with Color!
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Cook with Color!: March 2011
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Monday, March 28, 2011. 1 cup cilantro leaves. 1 cup flat leaf parsley leaves. 1/2 cup oregano leaves. 4-5 cloves garlic, skins removed. 1 16 ounce container 0% fat plain Greek yogurt. 1 jalapeno, divided in half, seeds and stem removed. Peppercorn Blend (or black pepper if that's what you have). In the food processor, blend cilantro, parsley, oregano, olive oil, juice of both limes, jalapeno (use the other half for guacamole. Combine the rest with the Greek yogurt. And also in your guacamole. It's also ...
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Cook with Color!: Pork Tacos with Pico de Gallo
http://cookwithcolor.blogspot.com/2011/04/pork-tacos-with-pico-de-gallo.html
Wednesday, April 27, 2011. Pork Tacos with Pico de Gallo. Lean, boneless, thin cut pork chops (need 1/2 chop per taco). Taco shells (I used organic yellow corn based, but blue is also fine). Packaged shredded cabbage, or 1/2 green cabbage, shredded fine. 1 pint cherry tomatoes. 1/2 sweet white onion. 0% Greek yogurt, plain. Season pork chops on each side with 1 teaspoon each cumin, salt, pepper, and sugar. Shown served with grilled sweet potato chips. And southwest style grilled corn. And it just so happ...
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Cook with Color!: Italian Style Chicken with Linguine
http://cookwithcolor.blogspot.com/2011/05/italian-style-chicken-with-linguine.html
Tuesday, May 10, 2011. Italian Style Chicken with Linguine. Boneless skinless chicken breasts (you will get 2 servings from each). 3-4 stems fresh basil. Bag of mixed baby greens or spinach. Part skim ricotta cheese. 1 24 ounce container all natural marinara sauce. 1 13 ounce package whole grain linguine. Wash the red bell pepper and dry. Heat dry pan to medium-high heat. Place whole pepper in pan and roast on all sides until blackened. Place all of the stuffed chicken in the pan. Top each with a spo...
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Cook with Color!: June 2011
http://cookwithcolor.blogspot.com/2011_06_01_archive.html
Sunday, June 12, 2011. Caribbean Turkey and Black Eyed Pea Burgers. 1 pound lean ground turkey. 2 15 ounce cans black eyed peas. Whole grain hamburger buns. Raw cane sugar or organic brown sugar. Coarse grind black pepper. First, make the jerk seasoning: combine in a medium bowl 2 tablespoons each of coriander, ginger, and sugar, 1 tablespoon each of onion powder, garlic powder, salt, and cayenne pepper, 2 teaspoons each black pepper and thyme, and 1 teaspoon each cinnamon, allspice, and cloves; set aside.
cookwithcolor.blogspot.com
Cook with Color!: Caribbean Turkey and Black Eyed Pea Burgers
http://cookwithcolor.blogspot.com/2011/06/caribbean-turkey-and-black-eyed-pea.html
Sunday, June 12, 2011. Caribbean Turkey and Black Eyed Pea Burgers. 1 pound lean ground turkey. 2 15 ounce cans black eyed peas. Whole grain hamburger buns. Raw cane sugar or organic brown sugar. Coarse grind black pepper. First, make the jerk seasoning: combine in a medium bowl 2 tablespoons each of coriander, ginger, and sugar, 1 tablespoon each of onion powder, garlic powder, salt, and cayenne pepper, 2 teaspoons each black pepper and thyme, and 1 teaspoon each cinnamon, allspice, and cloves; set aside.
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