FBF: Baked Apple

FLASH-BACK FRIDAY

BAKED APPLE [HCG FRIENDLY]

click on image to see full post from 9/29/12

Avocado-Corn Chowder with Grilled Chicken

AVOCADO-CORN CHOWDER WITH GRILLED CHICKEN

2 ripe avocados, divided
1-1/2 cups water
1/2 cup orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
2-3 boneless, skinless chicken breasts
1 tsp olive oil
1 garlic clove, cut in half
1-1/2 cups fresh corn kernels
1 cup chopped red bell pepper
1/3 cup chopped green onion

• Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper; blend until smooth.
• Heat a grill pan over med-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
• Pour avocado mixture into medium sauce pan over low heat.
• In same saute pan that chicken was cooked, saute corn, bell peppers, green onion and cilantro until tender. Pour corn mixture and chicken into the avocado mixture. Let cook for 3-5 minutes, or until soup is heated through.
• Spoon chowder into bowls (or bread bowls), and top with more sliced avocado and cilantro. Serve with crackers.

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

Had our spouses club luncheon last week....it was "white hot BINGO" theme! Sadly, I was not a winner. Boo.

And look at all the August/September Birthdays!

Can you find me? haha

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~Please follow Cookin' for my Captain via GFC, FaceBook or Networks Blog!

~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...

...and add your "Wordless Wednesdays" up below!

Taco Pizza on the Grill

TACO PIZZA on the GRILL

1 lb raw Mexican chorizo sausage, casings removed
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, room temperature (pre-made like Pillsbury works like a charm!)
2 tblsp olive oil
1-1/2 cup grated Monteray Jack cheese
1 can crushed tomatoes with basil
2 plum tomatoes, seeded and diced
1 ripe avocado, peeled, pitted, and diced
8 oz or less sour cream, for topping
Kosher salt and ground black pepper

• Heat a saute pan over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up and clumps, until no longer pink. Drain on paper towel and reserve for topping.
• Preheat the grill, roll out the dough and shape it to medium rectangle size using the grits to keep it from sticking. Place the dough on the grill over indirect heat and grill for1-2 minutes or until the bottom is light brown.
• Turn pizza over. Spread crushed tomatoes over the top, then sprinkle some cheese and top with the cooked sausage and diced tomatoes. Cook for 2-3 minutes or until the bottom is lightly browned and toppings are heated through. 
• Remove from grill and top with avocado and sour cream.

Smokey Chicken & Pepper Paprikash

SMOKEY CHICKEN & PEPPER PAPRIKASH

1 large onion, sliced
6-8 boneless, skinless chicken thighs
4 assorted bell peppers, sliced
1 cup chicken broth
2 tblsp all-purpose flour
1 tblsp smoked paprika (or regular)
12oz wide egg noodles
1/2 cup sour cream
1/4 cup coarsely chopped parsley

• Put onion in lightly oiled slow-cooker pot. Add chicken in one layer. Top with peppers. 
• Whisk together broth, flour, and paprika. Pour into pot.
• Cover and cook on low for 6 to 7 hours, or high for 3-4 hours, or until chicken is tender and cooked through.
• Prepare noodles according to package directions and toss with sour cream. Serve with chicken mixture over noodles in bowls and top with parsley.

FBF: Blueberry- Banana Cake

FLASH-BACK FRIDAY

BLUEBERRY-BANANA CAKE

click on image to see full post from 9/22/12

Sesame Flank Steak Lettuce Wraps

SESAME FLANK STEAK LETTUCE WRAPS

1 lime, zested and juiced
5 tblsp low-sodium soy sauce
3 tblsp brown sugar
2 tblsp sesame oil
2 tblsp rice wine vinegar
2 garlic cloves, minced
1 tsp crushed red pepper [optional]
1 flank steak (2 pound)
1 head iceberg lettuce, separated into leaves
Toppings: matchstick carrots, bean sprouts, sliced water chestnuts, sliced green onion, fresh cilantro leaves, steamed white rice

• In a medium bowl, stir together lime zest and juice, and next 6 ingredients.
• Place steak in a resealable plastic bag. Add half of lime mixture; seal bag, and chill for at least 4 hours or up to 24 hours. Cover and chill remaining lime mixture.
• Preheat grill to medium-high heat. Remove steak from marinade and discard the marinade.
• Grill steak for 8 to 10 minutes per side or until meat thermometer registers 155 degrees F or desired doneness. Remove from heat, let stand for 10 minutes before slicing across the grain.
• Serve steak in lettuce leaves with desired toppings and remaining lime mixture.

recipe from "Cooking with Paula Deen" July/August 2012 issue