A Favorite Dish (or Two!) | Recipes from the Show

This past Sunday on The Greg Morton Show we discussed food…A particularly favorite subject of mine!  My beautiful wife and I love to experiment and try new foods.  If you haven’t already, listen to a replay of the show to get more great food ideas.  As promised, here are a couple of our favorite recipes written out by Sandra…

Bon Appetit!

Seared Ahi Tuna Salad

It’s fair to say my husband and I order a Seared Ahi Tuna salad appetizer every time we see it on a menu.  Over the years we’ve had some really good ones and some fantastic ones.  Never did I think I’d be able to make one in my own kitchen and then was lucky enough to come across this recipe courtesy of Rachael Ray.  I must admit it couldn’t have been easier.  Or tastier.

2 Ahi tuna steaks, 6 oz each

4 tsp five-spice powder, available on spice aisle

2 tsp grill seasoning, such as Montreal Steak seasoning, or salt and coarse pepper

Cooking spray or vegetable oil, for brushing the grill pan

10 oz, half a sack, mixed pre-washed baby salad greens

4 radishes, sliced

½ European cucumber, thinly sliced

1 tsp wasabi paste

2 Tbl rice vinegar

2 Tbl soy sauce

6 Tbl virgin olive oil

Salt and freshly ground black pepper

Directions: Coat your steaks with a combination of five-spice powder and grill seasoning or salt and pepper.  Heat a grill pan or griddle over high heat.  Spray grill surface or wipe with a thin layer of oil.  Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side.  Remove tuna from heat.

Combine greens, radishes and cucumber in a bowl.  In a smaller bowl, whisk wasabi, vinegar and soy sauce.  Whisk in oil to combine dressing.  Drizzle dressing over your salad and toss to coat evenly.  Separate salad onto two plates.  Slice tuna on an angle and arrange on the salads.

This recipe is really easy to do and is simply delicious!  Each time I see tuna steaks on sale at the fish counter, I know what we’re having for dinner.

 

Yummy Chicken Tortilla Soup

This dish is really easy to make but it tastes so good, you’d think it came out of your local Mexican dive.   I’ve been making it for a while and I tweak it a little each time, experimenting with the spice level, etc.  I think I’ve finally come up with the perfect way to make it for us.  Of course the beauty of most recipes is that you can tweak it to suit your own family’s taste buds.

I’m writing this out in a little different format because I’ve found it just works better for me for this particular dish.

Yummy Chicken Tortilla Soup

 

(A)

½ stick butter

1 large finely diced onion

1 seeded and diced jalapeno

2 diced garlic cloves

½ bag baby carrots, cut into thin coins

 

(B)

½ cup flour

 

(C)

4 cans chicken broth

1 (14.5oz) can diced tomatoes

1½ tsp ground cumin

1½ tsp red chili powder

1½ tsp salt

1½ tsp lemon pepper

3 Tbl hot pepper sauce

2 (14.5oz) cans hominy

 

(D)

1 lb chicken breast (either uncooked and cut into bite-size pieces, or cooked ahead of time in a crock pot and then fork shredded, that’s my personal preference)

 

Directions:

In a stock pot over medium heat, melt butter and add all ingredients from (A) until onions are translucent.  Add (B) and stir until completely absorbed (you may need to add a little water).  Add all (C) ingredients and simmer for 15 minutes.  Then turn heat up to a low boil.  Add (D) and cook for another 15 minutes*.  Keep on low to maintain heat.

*Instruction is the same whether chicken is cubed and raw or cooked and shredded.

Put broken up tortilla chips on top and sprinkle with a little Mexican cheese.   And finally… dig in and enjoy!

 

(Thanks to my beautiful wife for sharing her writing and recipes with us!)