Food Terminology A to Z (continued)
Simmer: Cooking just below the boiling point.
Skewer: A long metal stick to which food items are attached before
Steam bake: A dish baked in the oven in a dish set in a larger container
Sterilize: Using boiling water to kill microorganisms.
Avocado Shrimp Boats ------- 6 servings
One head of romaine lettuce, use inner leaves washed and chilled.
3 ripe avocados
30 cooked, chilled small-medium shrimp
9 ripe chilled cherry tomatoes
1 cup company dressing (recipe below)
Prepare salad just before serving. Make a bed of bite sized pieces of lettuce on individual serving plates. Carefully peel avocados, discard pits and skin. Cut in half, trim small disk from bottom so it sits flat on lettuce. Arrange 5 shrimp in a sunburst pattern in each half of avocado, half cherry tomatoes and place around avocados. Put on company dressing.
1/3 cup sugar 1/3 red-wine vinegar
1 Tbls. Dijon mustard 1/2 tsp. celery seed
1/2 tsp. salt 1/4 tsp. fresh ground pepper
1/2 medium onion cut in fourths 1/4 cup canola oil
In blender place sugar, vinegar, mustard, celery seed and onion. Process until onion is mixed well, then slowly dribble in the oil blend until well mixed. This may be made day or two ahead, keep in refrigerator. After pit is removed from avocado, the avocado must be used shortly or it will turn dark.
Chicken Breast Salad with Tangy Lime Dressing (4 servings)
Flatten chicken breasts (bones removed) between plastic wrap, slice each breast in half lengthwise. In a glass dish marinate chicken with 1/4 cup fresh lime juice and 1/4 cup extra virgin olive oil. Let set 20-30 min. before grilling. Or cook in iron skillet with small amount of oil, medium heat, 8 minutes on each side, remove and place on plate. When ready to add on top of salad, cut in strips. Make tossed salad of your choice such as lettuce, tomatoes, celery, green pepper, two or three thinly sliced onion rings. Chill in refrigerator (I always chill any salad for a few minutes) before serving. Fresh spinach always good to mix with another lettuce or two.
Tangy Lime Dressing:
1/2 garlic clove or one small clove minced, 1 tsp, minced fresh parsley and 1 tsp. minced fresh cilantro, 1/2 tsp. dill weed or other green dried seasoning. This can be left in very small pieces or put in small processor. In small to medium bowl place 1/3 cup buttermilk, 1/3 cup mayonnaise, 3 Tbls. sour cream, 2 Tbls. fresh lime juice, whisk until mixed, add garlic mixture. Use right away. Place salad on four individual plates, add 2 Tbls. dressing to each one, then place chicken breasts cut in strips on top of salad. Sprinkle with grated Parmesan cheese. Put rest of dressing in a cup.
Death and life are in the power of the tongue...
Go up to the mountain of blessing and share
Alone with your Savior and master in prayer,
Then go to the work in the valley below
Your face with love-light of Jesus aglow.