Chicken and Salsa Wraps

Chicken and Salsa Wraps

Great summer style sandwich that is excellent year round. Relatively inexpensive, and easy to make, this chicken wrap makes a nice appetizer or entrée. Accompany with a nice side salad or Mexican style chicken soup. The tomato and green chili salsa is a nice compliment to the chicken, and the increasing of black beans make these wraps very high in protein. The formula calls for boneless, skinless chicken breast and shouldn't be substituted for unless certainly necessary. The white meat melds well with the salsa and adds a fresh look to the wrap.

Cooks Notes:

Chicken Salad

This formula doubles or triples nicely, production it ideal for serving to a crowd. Black beans can be purchased whether dried or in a can. Dried beans need some hours to overnight to re-hydrate. For extra heat, serve wraps with warmed medium or hot salsa on the side.

Chicken and Salsa Wraps

Ingredients:

8 Burrito-Size Flour Tortillas, warmed
2 medium Tomatoes, chopped
1 (2-1/4 ounces) can Sliced Black Olives, drained
2 tablespoons canned Diced Green Chiles
1/3 cup sliced Green Onions, including tops
1/2 cup Black Beans, rinsed and drained
1 tablespoon chopped Fresh Cilantro
1 tablespoon Vegetable Oil
1 pound Boneless, Skinless Chicken Breasts, thinly sliced
2 tablespoons Cold Water
1 (1 ounce) package Chicken Taco Seasoning

Preparation:

1. Add chopped tomatoes, sliced black olives, diced green chilies, sliced green onions, black beans and fresh chopped cilantro to a small bowl.

2. Stir with wooden spoon to combine. Set aside.

3. Add vegetable oil to large skillet. Add chicken slices and sauté 2 minutes.

4. Add water, chicken taco seasoning to skillet. Continue cooking until chicken is cooked through.

5. Stir in tomato compound to skillet and cook through, about 2 minutes.

6. Spoon ½-cup chicken filling onto town of each tortilla.

7. Roll tortillas burrito style.

To Serve:

1. Create wraps by cutting in half diagonally.

2. Serve with small side salad.

Chicken and Salsa Wraps

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Top Tips For development exquisite Salads Every Time

Top Tips For development exquisite Salads Every Time

Salads are straightforward to make but knowing a few clever tips can ensure that your homemade recipes are amazing, both in terms of appearance and flavor. If you want to make a tossed salad a day before serving it because you are going to have a lot of other recipes to prepare, how do you keep it fresh?

To do this, integrate the greens and then divide it in the middle of big bowls. Completely cover the greens with water and refrigerate. Drain the water off the next day and serve. It will be fresh and crisp. Use vegetables like lettuce, cabbage, radishes, cauliflower, bell peppers, broccoli, red cabbage, carrots, and green onions. Do not add tomatoes until you are just about to serve the dish.

Salads Recipes

How to Keep it Chilled

If you want to keep your formula fresh and cold, fill a sealable plastic container with water and freeze it. Then put this frozen container in a bowl and put your salad on top. It will keep the dish cold and fresh. You can also put the bowl with the salad into a larger bowl containing crushed ice. Serve it on chilled plates.

If you want to make your formula appear bigger, put an inverted plate or bowl into the serving bowl and pile the salad on top. Nobody will see the inverted dish and the bowl will look full. This is a good trick if you are catering for a buffet or party and appearance is important.

Wash greens before storing them to keep them fresh. Just take out the core and hold the head core side-up under running water, then drain it on paper towels, wrap loosely in a plastic bag and refrigerate. Do not cut leaves with a metal knife or they will go brown. Use a plastic knife or just tear them with your fingers.

Combining the Ingredients

Toss the ingredients together rather than stirring the salad, so you do not bruise or break anything. It is a good idea to make everything bite-sized so habitancy can use a fork to eat the salad. Be particular not to use too much dressing because this detracts from the flavor of the produce. Using too much dressing also adds a lot of fat and calories and makes the salad soggy.

Vegetables should be al dente if you cook them. Overcooked vegetables can be mushy and this is not a good texture for your dish. If you are adding pasta, cook that al dente too. This allows the pasta to absorb some of the dressing and not go mushy. Dip sliced pears, bananas and apples in lemon or lime juice to stop them turning brown.

Dressings to Die For

You can process half an avocado with a cup of vinaigrette in a food processor for a quick and tasty dressing or make vinaigrette by combining one part of lemon juice or vinegar with three parts olive oil. If you are using yogurt instead of sour cream in a dressing, do not use so much vinegar because the yogurt has its own natural acidity.

You can use orange, mango or pineapple juice as a dressing. Just add some honey and nutmeg, as well as some oil, and serve over mixed greens or seafood.

Top Tips For development exquisite Salads Every Time

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collection For Your healthy Lunch Recipes

collection For Your healthy Lunch Recipes

Making wholesome lunch recipes can sometimes be impossible for you when you are on the run. Eating the same thing for lunch can get boring and eating out daily is unhealthy and expensive. Production lunches for you and your house can be easy with all these fast uncomplicated easy to make recipes. You might enjoy recipes like pastas, soups, or salads; finding fast recipes is easy when you look online or at book stores. You can even find lunches to make with the kids, to share with friends, or for when you are on the run.

The sandwich is an all time favorite. Its a quick lunch fix but sometimes ham, lettuce and tomatoes just don't cut it.

Salads Recipes

You can vary the flavor by adding chicken, tuna, turkey and even fish. There is also a collection of veggies for example tomatoes, sliced bell peppers, pickles or you may try adding some fruit. Mayo is not the only selection of spread either now you have thousand island, sour cream and many others. Just dream how many combinations you can make using all these different ingredients

Some fast wholesome lunch recipes are soups which you can make yourself or buy them at the store. Production your own is best inspecting the fact that you can make a weeks worth and you can add your own ingredients. You don't have to eat just the soup alone you can consolidate it with many side dishes. Some good dishes can be bread, cookies, chips or any other side dish you can think of. Since you might not have time to heat the soup you can also eat them cold. Pasta is other lunch method that can be eaten either hot or cold and you can make your pasta any way you like.

Talking about cold lunches salads is not just lettuce and tomatoes anymore there is a wide collection of ingredients too choose from when Production your salad. You can add any leafy greens, dressings, meats, and toppings. With the choices of meats to put into the salads this will help to give you that full satisfying feeling. This wholesome lunch method will keep you up and going for that busy, stressful and tiring day. You can even add fruit to the salad to give it some sweet flavor or make your own fruit cocktail.

When going to the grocery store make it a habit of scanning all the ingredients and think about all the wholesome lunch recipes that are ready to you. When you go shopping take your children so they can help you come up with some weird and appetizing combinations of foods (kids are not afraid to speak their mind). The kids can also help you make their lunch before going to school which is good for spending time together on a busy schedule.

collection For Your healthy Lunch Recipes

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How to Use Fire Pits When Serving Salads to Your Guests

How to Use Fire Pits When Serving Salads to Your Guests

Serving cool, fresh salads to your lunch guests around a gently burning fire pit is a great way at getting your guests to appreciate the finer nuances of their meal. While the heat of the summer, the last thing that any sane person wants to do is sit around a hot open fire. However, the modest estimate of heat generated by a small fire in a modern fire pit can certainly help get the attention of your guests and originate an piquant conversation about the finer points of the salads that you are serving. Here are a few tips on how to use fire pits to make the salads that you serve at your next big lunch party truly memorable.

Believe it or not, the best time of the year to serve salads in front of a fire is While the late spring and early fall. This is because the climatic characteristic is just high enough for the heat from a fire pit to accentuate how refreshing a cool, fresh salad can be in these months. As a result, the small estimate of heat that is generated from a fire pit sitting on a well decorated back porch can make a salad taste much more refreshing. Just make sure that there is plentifulness of shade available for your guests before they arrive.

Salads Recipes

Fire pits can also certainly set a festive mood for when you are serving specialty salads for themed parties. Whether you are having a Hawaiian luau or a beach-themed party for your favorite surfing buddies, modern pits can add an air of authenticity to your outdoor party as your guests enjoy their salads and other treats. If you certainly want to get wild, you can put in order diced meats meats or tofu on sticks and request your guests to brown these items in the fire pit before adding them to a refreshing salad.

If you are in the mood to have a more laid back climate for your next lunch party, you might consider piquant your guests to bring salads of their own to share at your home. Not only does this take some of the pressure off of you as a host, it allows your guests to show off their favorite salad recipes and enjoy a estimate of different taste sensations. After everybody has fixed their plates, they can relax around the fire and discuss which salads they enjoy the most.

How to Use Fire Pits When Serving Salads to Your Guests

Learn How To Cook - Three Big Reasons Why You Should Do So Immediately

Learn How To Cook - Three Big Reasons Why You Should Do So Immediately

There are many reasons that the skill of cooking should be a part of everyones life, even if it's at the most underlying level. I have prime a few that, for me, were the turning point of 'could barely boil water' to learning everything I could get my hands on. They didn't all show up at the same time in my life, but each occurrence added fuel to the fire, no pun intended, that got me to this point. I'm kind of like Scarlett in Gone With The Wind who said "I'll never go hungry again!" Let me give you a clue. If you can't cook, you probably will not go hungry, but there is a huge inequity in the middle of not starving and getting what you want to eat when you want it. I decided to take control and do something about my "cooking impaired" status. So here are a few conjecture that you may find interesting.

Access

How To Cook Salad

What would happen if you moved to a new geographic area and you could not get passage to your favorite type of food? That happened to me in the early '80's. Hands down, my favorite type of food is Italian and there were many perfect Italian restaurants in my city. I moved from South Carolina to Dallas, Texas - home of splendid steaks, barbecue, and TexMex, but not much available at that time in good Italian restaurants. Getting a reservation at a good Italian cafeteria took two or three months on a waiting list. Momma Mia, wake up call number one.

Cost of Eating "Out"

What is the mean cost of a meal today for two consisting of Veal Marsala, Fettucine Alfredo, antipasto salad, garlic bread and a glass of good red wine at a restaurant? If you can get out for less than .00, together with tip, you're doing great. Now, cook that same meal for two at home. I just did and it cost .07. As an added bonus, I have enough left from the block of Parmesan cheese, the Marsala wine, and the pasta for many more meals to boot. The total prep and cook time was 47 minutes. At some restaurants, you may have to wait that long just to get your table and order your food. Note: Marsala wine is for cooking, not for drinking.

Health

I know I am beating an old drum here, but cooking at home with fresh ingredients is much better for you and your family than "eating out" or using processed, convenience foods. Out of curiosity, I checked the expiration date on a well known breakfast bar. It was three years from now! Do you wonder what they put in those things to make them last for three years? I don't have to wonder because I know. My 'day job' takes me into manufacturing plants of just about every product under the sun. Some fun to tour, some not so fun. I see a lot of processes that people who consume food should never have to see. Processed food not only costs three to four times more than fresh ingredients, just think about the methods these 'foods' trip through to become the end product that you buy from the grocery store shelf. I will not name names, so you manufacturing guys can quit checking your Visitor Log-In Sheets. A good rule to ensue is fresh first, frozen second, canned third and processed Never. If an ingredient does not look anything like it should, don't use it. I don't think I've ever heard of a 'puffed cheese snack tree' have you? Make Cheese Straws from scratch. It's easy to do using natural ingredients.

Every man that cares about their health and their families' health should discover their attitude about an certainly considerable part of life. You've gotta eat! How you choose to approach that branch is, obviously, up to you. Cooking does not have to be drudgery. It's a lot of fun and spicy when everything turns out to your expectation. Start small with things you can conduct and then build your knowledge about cooking wholesome dishes to add to your arsenal to fight against cancer, heart disease, diabetes and all the other illnesses plaguing today's generation. If a food product wasn't available 100 years ago, you probably shouldn't eat it now because it is a man made 'food' and not Natural. Natural is healthy, man made is not. Don't substitute convenience for good health.

Learn How To Cook - Three Big Reasons Why You Should Do So Immediately

How to Make Salad Safe (If Not Low-Calorie)

How to Make Salad Safe (If Not Low-Calorie)

The request often is, "If I don't have time to buy and cook vegetables, what's wrong with picking up something at the deli?" The two most commonly consumed deli salads in the United States are coleslaw (cabbage with mayonnaise and/or a vinaigrette) and potato salad. While cabbage protects against cancer, for unknown reasons, coleslaw does not. Coleslaw does consist of large quantities of vitamin K that help bones use calcium and ensure that blood clots.

Mayonnaise-based dressings "suffocate" most of the bacteria and yeasts that would spoil coleslaw. This is the theorize a box of creamy coleslaw does not institute a bad odor on the store shelf, and it also helps the salad hold some of its antioxidant value.

How To Cook Salad

The most coarse contaminant of coleslaw is E. Coli. This bacterium does not grow in coleslaw. An unusual characteristic of this bacterium in coleslaw is that it dies off, even if the coleslaw is held at room temperature. However, if you have sufficient E. Coli in your slaw to make you sick when you buy it, sufficient bacteria will survive to make you sick several days later if you do not keep in the refrigerator. Although you absolutely should keep coleslaw cold, acidity is more leading than temperature in determining whether E. Coli multiplies.

A small convert in pH, from 4.5 to 4.3, that is doubling the amount of vinegar added to a mayonnaise-based slaw or using oil and vinegar to make the slaw, increases the rate at which E. Coli dies off more than 10-fold. If you have salutary bacteria in your law from eating yogurt or by taking probiotics, the chances of being affected by E. Coli contamination are even lower.

Listeria is a slightly different story. Listeria does not grow on coleslaw unless it is contaminated and then temperature-abused, that is held at over 77º F/25º C for over 48 hours. Oddly, coleslaw that has spoiled in the bag and then is put in the coldest part of the refrigerator grows more Listeria than coleslaw that has spoiled in the bag and is put in a higher and warmer shelf. Just as in the case of E. Coli, however, having beneficial bacteria in your law greatly reduces the likelihood of ever developing symptoms of listeriosis.

How to Make Salad Safe (If Not Low-Calorie)