A south-of-the-border dinner that is ready in snap and is perfect for the whole family. For an alternative version, use grilled chicken breast, fish, or steak! For even a quicker meal, skip the broiler and enjoy them as soft tacos.  The options are endless!

Ingredients

• 2 teaspoons canola oil
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 ounces chicken breast tenders
• 1 cup chopped red onion (about 1)
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped zucchini
• 1/2 cup salsa verde
• 3 tablespoons chopped fresh cilantro, divided
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Recipe and photo from: www.MyRecipes.com

Ready in 30 minutes, this easy and healthy entree is perfect for a quick weeknight dinner or a last minute dinner party!

Ingredients:

• 1/2 cup extra-virgin olive oil
• 12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
• 4 cloves garlic, smashed
• 1 head escarole (about 1 1/4 pounds), torn into pieces
• Kosher salt and freshly ground pepper
• 1 1/4 pounds tilapia fillets, patted dry
• 2 sprigs fresh oregano, leaves torn
• Juice of 1 lemon

Directions:

Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.

Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.

Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.

Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.

Recipe and photo from: www.FoodNetwork.com

Sweet and spicy, this fast summer recipe will please your whole family as well as your guests with it’s tangy pineapple and tangy honey glaze. Try serving it with grilled corn or a bright and fresh summer salad and pairing it with a citrusy and crisp white wine like our Premier Series Eidos de Padriñán Rias Baixas Albariño 2012 that is featured this month!

Makes: 8 servings
Prep: 10 mins
Cook: 25 mins

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 cup honey
• 2 teaspoons hot pepper sauce
• 1/2 teaspoon chili powder
• 1 teaspoon lemon juice
• 8 skinless, boneless chicken breasts (about 4 pounds)
• Salt
• 1 pineapple peeled, cored and cut into 8 thick rings

Directions:

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.

2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.

3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.

Recipe and photo from: www.RachaelRayMag.com

“In the height of summer, what’s better than tons of tomatoes and cucumbers in a salad?” chef Evan Rich asks. He and wife, Sarah, give this traditional Tuscan bread salad a California spin with strawberries, cilantro and toasted pumpkin seeds.

Active: 30 min
Total Time: 45 min
Servings: 4

Ingredients:

• 3/4 pound country bread, torn into 1-inch pieces (8 cups)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1/2 small red onion, chopped
• 1/4 cup Champagne vinegar
• 1/4 cup sherry vinegar
• 2 romaine hearts, torn into bite-size pieces
• 1 large tomato, chopped
• 2 Persian cucumbers, chopped
• 1 cup strawberries, hulled and chopped
• 1 cup cilantro leaves
• 2 tablespoons chopped dill
• One 2 1/2- to 3-pound rotisserie chicken, meat shredded (about 4 cups)
• 1/4 cup salted roasted pumpkin seeds

Directions:

1. Preheat the oven to 350°. On a large baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 15 minutes, until crisp. Let cool.

2. Meanwhile, in a large bowl, toss the onion with both vinegars and let stand for 10 minutes. Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. Add the romaine, tomato, cucumbers, strawberries, cilantro, dill, chicken and the toasted bread and toss well. Transfer the salad to a platter, sprinkle with the pumpkin seeds and serve.

Recipe and photo from: www.FoodandWine.com

Serves 4| Hands-On Time: 20m| Total Time: 20m

Ingredients

• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil, plus more for the grill
• 2 teaspoons honey
• kosher salt and black pepper
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 8 small links Italian sausage (about 1 1/2 pounds total)
• 1 pound store-bought cooked polenta, sliced into thick rounds

Directions

1. Heat grill to medium-high.

2. In a large bowl, whisk together the lime juice, oil, honey, ½ teaspoon salt, and ¼ teaspoon pepper until the honey is dissolved.

3. Add the bell pepper and onion and let sit, tossing occasionally, for 15 minutes.

4. Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 to 12 minutes.

5. During the last 6 minutes of cooking, oil the grill and add the polenta.

6. Grill the polenta until charred and heated through, 2 to 3 minutes per side. Serve with the sausages and vegetables.

Photo and recipe from www.realsimple.com

These Wine Pops are not only a great recipe for summer barbecues but this super fun frozen treat is perfect for any warm summer day! Try different combinations of wine and fruit to make them your own!

Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops

Makes 10 ice pops

INGREDIENTS:

4 ounces organic dark cane sugar
1 1-inch piece of vanilla bean, split lengthwise
3-4 ripe or overripe yellow peaches
7 ounces Sauvignon Blanc (2011 Kim Crawford Sauvignon Blanc recommended)

PREPARATION:

Combine sugar and 4 fluid ounces water in a saucepan. Gently heat, while stirring, until sugar completely dissolves. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to cool completely.

Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid ounces. Combine puree with cooled vanilla syrup and Sauvignon Blanc, stirring well to incorporate.

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). Unmold and serve either at once or place in plastic bags for storage.

Pinot Noir-Infused Blackberry Ice Pops

Makes 10 ice pops

INGREDIENTS:

4 ounces dark organic cane sugar
1 1/2 pounds blackberries (about 5 cups)
6-8 ounces Pinot Noir (2010 Kim Crawford Pinot Noir recommended)

PREPARATION:

Combine sugar and 4 fluid ounces water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.

Rinse blackberries and dry with paper towel. Lightly puree in a blender. Add 6 ounces of cooled liquid sugar, 6 ounces Pinot Noir, and taste. If stronger Pinot Noir flavor is desired, add remaining 2 ounces.

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). Unmold and serve either at once or place in plastic bags for storage.

Recipe and photos from: www.bonappetit.com

The spread and crisps can be made ahead, so this appetizer comes together fairly quickly just before serving. Baking the won tons skins instead of frying them minimizes the amount of oil and keeps the crisps from curling up. The meaty tuna – lightened by the puree – pairs well with brut rosé sparkling wine and lighter-style Pinot Noir.

Edamame Spread

• 8 ounces frozen shelled edamame
• 1/2 teaspoon finely chopped garlic
• 1 tablespoon rice vinegar, to taste
• 6 tablespoons canola oil, or as needed
• Kosher salt to taste

Won Ton Crisps

• 12 (square) won ton skins (see Note)
• Canola oil, or pan spray
• Kosher salt, to taste

Tuna

• 1 6- to 8-ounce rectangular block of sushi-grade ahi tuna
• Canola oil, as needed
• Kosher salt and black pepper
• Japanese seaweed and sesame seed furikake (see Note)
• Vegetable oil as needed

Garnishes (optional)

• Tobiko caviar
• Black and/or toasted white sesame seeds
• Cilantro leaves

 

For the Edamame Spread:

Cook the frozen edamame according to package directions. Drain well. Add the garlic and vinegar to a food processor and pulse to combine. Add enough oil to make a fairly smooth, moderately thick paste. Season to taste with salt. Cover and refrigerate, but bring to room temperature before serving. The puree can be made 1 to 2 days ahead. Makes about 1 1/2 cups. Save leftovers for another use.

For the Crisps:

Preheat the oven to 375°. Cut a dozen won ton skins in half diagonally. You will have extra crisps, which are good to have on hand in case of breakage. Save the remaining won ton skins in the package for another use.

Place the won ton triangles on a rimmed baking sheet. Brush with oil or lightly coat with pan spray; sprinkle with salt. Bake until golden brown, about 6 minutes. Cool thoroughly, then place in an airtight container or plastic bag. These can be made a day ahead. Makes about 2 dozen.

For the Tuna:

About 2 hours before serving, season the tuna with salt and pepper to taste; roll all sides in the furikake, pressing it onto the tuna.

Heat a small nonstick skillet over medium-high heat; coat lightly with oil. Add the tuna and sear on all sides, about 10 seconds per side. Clean out the pan as needed between searing each side if any loose furikake flakes start to burn.

Remove the tuna from the skillet and place the tuna in the freezer to thoroughly chill and partially freeze, which makes it easier to slice evenly, about 45-60 minutes.

To Assemble:

Remove the tuna from the freezer and slice it about 1/8 -inch thick. Spread about 1 1/2 teaspoons of the edamame mixture on each won ton crisp; top with a slice of tuna and a light sprinkle of salt, then garnish as desired.

Note: Packaged won ton skins are located near tofu in the refrigerator case of most markets. Furikake – a Japanese condiment – can be found in Japanese markets and some Asian grocers.

Recipe and photo from www.SFGate.com