29
Jul
10

American’s Style Cuisine for Today

Hellow guys!
At here, I want to share some recipes that I like and pretty easy to make it. I know that I’m not a chef yet I love to eat! Hahahaha.. So, enjoy this recipe which I took it from MyRecipe for Blackberry.
Hopefully u are going to have another atmosphere and experience in cuisines! (n_n)v
Enjoy!!

Breakfast Menu
Spicy Sausage Skillet Breakfast
From Mahatma and Carolina Rice

Yield:
Makes 6 Servings

Ingredients:
1 cup Mahatma® or Carolina® Whole Grain Brown Rice
1 package (16 to 19 oz.) hot Italian turkey sausage, casings removed
1 cup onion, chopped
1 can (10 oz.) tomatoes with green chilies, undrained
1 cup (4 oz.) shredded reduced fat Monterrey Jack cheese

Preparation:
Prepare rice according to package directions. While rice is cooking, cook sausage in large non-stick skillet over medium high heat. Break up sausage and stir occasionally. Cook for 12 minutes or until done. Drain and keep sausage hot. In same skillet, cook onion 2 minutes. Add tomatoes, sausage and cooked rice and heat thoroughly. Top rice and sausage mixture with cheese.

RECIPE IDEA: To make this a main dish recipe, add a can of drained brown or black beans. And, or, add a can of drained whole kernel corn.

Calories: 350 /serving
Total fat: 17 g
Trans fat: 0 g
Cholesterol: 70 mg
Sodium: 810 mg
Carbohydrates: 26 g
Fiber: 2 g
Protein: 25 g

Lunch Menu
Crab Luncheon Salad
From Southern Living

Yield:
4 servings

Ingredients:
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 pound fresh lump crabmeat, drained
1 medium onion, diced
12 pimiento-stuffed olives (optional)
1/2 cup water
1/4 cup cider vinegar
1/2 teaspoon salt
3 tomatoes, sliced
Lettuce leaves
3 hard-cooked eggs, quartered
12 ripe olives (optional)
1/3 cup vegetable oil

Preparation:
Whisk together first 6 ingredients. Add crabmeat and onion, tossing gently to coat. Cover and chill 3 hours. Drain.
Arrange tomato on lettuce-lined plates; top with crabmeat mixture. Place egg and, if desired, olives around crabmeat mixture.

Dinner Menu
Grilled Chicken with Fruit Salsa
From Cooking Light

Combine lemon juice, soy sauce, fresh ginger, lemon pepper, and garlic to make a kickin’ marinade for grilled chicken. Fruit salsa adds sweetness and crunch to this tropical dish.

Yield:
6 servings (serving size: 1 chicken breast half and 1/2 cup salsa)

Ingredients:
1/2 cup fresh lemon juice (about 4 lemons)
1/2 cup low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon lemon pepper
2 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 1/2 cups cubed pineapple
3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
3/4 cup coarsely chopped orange sections
1/2 cup chopped peeled mango
1/2 cup diced red onion
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 small jalapeño pepper, seeded and chopped

Preparation:
To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning once.

Prepare grill or broiler.

Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve with chicken.

So, that’s for today all! Enjoy your american’s style cuisines!🙂
Like Dutch people said, “smaaklijk eten!”
Or French people said, “bon appetite!”
Or Indonesian people said, “selamat makan!”

-hikaruRKB-


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