Wednesday, December 28, 2011

Black Bean and Corn Salad - AKA Confetti Salad

I've been making this for some time - ever since I first saw the recipe online.  It was posted by an online friend on a board and it is YUMMY!  Very fresh tasting and great as a garnish on something, as a dip with chips or just to eat with a fork - my favorite way.  :)

Black Bean and Corn Salad

1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1/2 cup diced red onion
1 can corn, drained
1 clove garlic, minced
1 tsp. fresh cilantro
15 oz. can black beans, rinsed and drained

Dressing -

1/4 cup olive oil
4 Tbsp. red wine vinegar
1 tsp. lime juice
salt and pepper to taste.

Combine all salad ingredients.  Combine all dressing ingredients in a separate bowl and whisk well.  Pour over salad and stir.  Serve with tortilla chips.

Chicken Parm-atouille

YUMMO is what Rachael Rae would say, isn't it?  I got this recipe from her magazine and tried it tonight with great success.  I increased the chicken so had to increase the breading and egg but otherwise, I left everything else the same (I used 6 chicken breasts instead of 4).  It was perfect.  It took a long time to prepare but it was worth it!!

Chicken Parm-atouille
from:  Rachael Ray Mag. Jan/Feb ’12
1 large eggplant, peeled
salt and pepper
2 zucchini (1 lb. total)
1 large onion
1 green bell pepper
2 cloves garlic, finely chopped
5 Tbsp. EVOO
1 can (28 oz.) peeled whole Italian tomatoes, well drained and diced
1/4 cup plus 2 Tbsp. chopped flat leaf parsley
8 oz. fresh mozzarella, thinly sliced
1/4 cup plain dried breadcrumbs
2 1/2 Tbsp. grated parmesan , plus more for serving
1 egg
4 skinless, boneless chicken breast halves
  1. Cut the eggplant into 2/3” cubes;  transfer to a colander, toss with 1/2 tsp. salt and let drain for 20 minutes.  Cut the zucchini into bite-sized pieces, then cut the onion and bell pepper into 1/2” cubes; transfer to a bowl with the garlic.
  2. Position a rack in the center of the oven and preheat to 400 degrees F.  Wrap the eggplant in a kitchen towel and pat dry.  IN a nonstick skillet, heat 2 Tbsp. EVOO over medium heat.  Add the eggplant and cook until halfway done, 8 minutes.  Add the zucchini and cook until crisp-tender, 5 minutes.  Transfer to a 9” square baking dish.
  3. In the same skillet, heat 1 Tbsp. EVOO over medium heat.  Add the onion, bell pepper and garlic; season with salt and pepper.  Cook, stirring occasionally, until crisp-tender, about 5 minutes.  Stir in the tomatoes and 1/4 cup parsley and cook until tender, about 5 minutes.  Spoon onto the eggplant, then top with the mozzarella.
  4. In a shallow bowl, toss the breadcrumbs, 2 1/2 Tbsp. parmesan and 1/4 tsp. each salt and pepper.  In a separate shallow bowl, beat the egg.  Working with 1 chicken breast at a time, coat the smooth sides with the breadcrumb mixture, then with the egg, then with more breadcrumbs.  Place the chicken breasts crumb side up on a large plate.
  5. Clean the skillet and place over medium heat with the remaining 2 Tbsp. EVOO.  Add the chicken breasts crumb side down and cook until the breadcrumbs are golden brown, about 5 minutes.  Season the uncoated sides, then flip and cook for 1 minute.  Transfer the chicken crumb side up to the baking dish and bake until cooked trough, about 25 minutes.  Let stand for 10 minutes.  Sprinkle with more parmesan and the remaining 2 Tbsp. parsley.