Place the mayonnaise, yogurt, chipotle, lime juice, cumin, oregano, chili powder, honey, and salt in a large mixing bowl.
Whisk until smooth.
Add the tuna, poblano pepper, red pepper, and celery to the bowl.
Fold together until just blended.
Chill well before serving.
After the shrimp is peeled and deveined, slice it in half lengthwise along the groove where the vein was removed. Place in a glass or stainless container that can be sealed. Add the scallops to the container.
Add the minced shallot, olive oil, lime juice, salt, maple syrup, minced chipotle and tomato. Fold together gently.
Refrigerate at least 24 hours before eating. Add pepper to taste and if you like, use some fresh cilantro or chives as garnish.
Place a large skillet in the oven and preheat to 375°F.
Place the water in a medium stock pot over high heat.
When water boils, add the noodles and cook for 8 to 12 minutes until just tender.
Drain, shaking off excess water, then place in a large mixing bowl.
Add 2 teaspoons of the sesame oil, toss until coated.
Cover and place in refrigerator.
Add the chicken to the hot pan in the oven and cook for 5 minutes.
Stir the chicken and add the mushrooms.
Cook for another 10 minutes. Stir frequently.
Remove the chicken from the oven and let cool for 10 minutes. Place in the refrigerator to chill.
While the chicken is cooking, whisk together hoisin sauce, rice vinegar, and pineapple juice in a small bowl and add to the bowl with the noodles.
When the chicken is cool fold together with the udon noodles, napa cabbage, carrots, snow peas and almonds.
Serve topped with the mandarin oranges and sesame seeds.
Place the water in a medium pot over high heat.
When it comes to a boil, add the rice and stir once.
Reduce the heat to low and simmer for 30 to 35 minutes the rice until cooked.
When cooked, remove to a bowl and put the cooked rice in the refrigerator.
While the rice is cooking, place the 2 quarts water in a medium sauce pan and bring to a simmer.
Add the sliced carrots and leeks and cook for about 5 minutes until slightly soft.
Remove and drain the water away. Place some ice in the pan to stop the vegetables from cooking.
Preheat the oven to 350°F.
Place a medium skillet in the oven and when the oven is hot spray the pan lightly with oil.
Add the chicken breasts and return the pan to the oven.
Cook the chicken breasts turning once or twice for about 10 – 15 minutes until done.
Remove the chicken from the oven and let rest for about 5 minutes.
Cut into 1/4 inch to 1/2 inch cubes.
Place the chicken and the chilled carrots and leeks in the bowl with the rice in the refrigerator.
Add the green onion and oregano. Fold the ingredients together gently.
While the rice, chicken and veggies are chilling place the olive oil and vinegar in a bowl and whisk together.
Add the tomato paste and whisk until smooth.
Add the salt and pepper and whisk.
Slowly whisk in the yogurt and milk.
When the dressing is finished fold it into the salad and chill for about an hour.
Serve.
Combine lime juice, shallots, garlic, salt, olive oil and honey in a large mixing bowl and chill well.
Place water and wine in a shallow pan over high heat.
When the liquid is at a shiver reduce the heat to medium so that it won’t boil.
Add the chicken breasts and poach until just done.
This should take about 10 minutes; check for an internal temperature of 170° to ensure that the meat is cooked.
When the chicken is cooked through, remove it to a cutting board and cut into strips about 1/4 to 1/2 inch wide and 3 to 4 inches long.
While chicken is still warm, add to the chilled lime mixture and toss to coat well.
Add the basil and toss to coat.
Chill at least 6 hours.
Place the olive oil in a large skillet.
Put the skillet in the oven and preheat to 325F.
While the oven is preheating, cut the white part of the green onion into 3/4 inch pieces.
Cut the green part of the green onion crosswise into 1/2 inch slices.
When the oven is hot, place the white part of the green onions in the skillet. Roast the onions for about 15 minutes, tossing occasionally, then add the green tops and roast for another 5 minutes.
While the onions are roasting, place the water in a large skillet over medium heat. Bring the water to a boil, then reduce the heat until the water is at a shiver.
Gently add the chicken breasts (so you don’t splash yourself with hot water) and poach for about 10 – 15 minutes depending on the thickness of the chicken pieces. It’s best to use an instant thermometer and remove the breasts from the water just as they reach 155°F.
After removing the chicken from the water, let the chicken rest on a cutting board for 3 – 5 minutes.
When the chicken pieces are cool enough to touch, cut them into 1/2 inch cubes. Place the chicken in a large mixing bowl with the roasted onions and chill in the refrigerator for about 30 minutes.
Mash the garlic together with the mayonnaise, lemon juice, salt, and pepper.
Add the mayonnaise mixture to the chicken, along with the celery, and fold until blended.
Chill well before serving.
Place the water in a large skillet over medium heat.
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Add the chicken breasts and poach for about 10 – 15 minutes depending on the thickness. It’s best to use a instant thermometer and remove the breasts just as they reach 165°F.
Remove from the pan and let the chicken rest for about 3 – 5 minutes.
When they are cool cut them into 1/2 inch cubes.
Chill in the refrigerator for about 30 minutes.
When the chicken is chilled place the avocado, lemon juice, garlic powder, salt and pepper in a medium mixing bowl.
Use a fork and mash the avocado until smooth and the lemon juice and spices are blended in.
Add the diced chicken, celery and onion to the bowl.
Fold the salad together gently and chill for at least 15 minutes.
Serve with a 2-ounce whole grain or gluten-free roll.
Place the water and vinegar in a large skillet over medium heat.
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken thighs and poach for about 10 – 15 minutes depending on the thickness (It’s best to use an instant thermometer and remove the thighs just as they reach 160°F.)
Remove from the water and let the chicken rest for 3 – 5 minutes.
When the chicken is cool, cut the thighs into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, garlic, mayonnaise, salt and pepper.
Fold the salad together gently and chill for another 15 minutes before serving.
Place the water in a large skillet over medium heat.
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken thighs and poach for about 10 – 15 minutes depending on the thickness. It’s best to use a instant thermometer and remove the thighs just as they reach 160°F.
Let the chicken rest for at least 3 – 5 minutes or until cool enough to handle.
When the thighs are cool, cut them into 1/2 inch cubes and place in a bowl. Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, pepper, shallot, tomatoes, cilantro, avocado, salt, pepper, cumin, and sour cream.
Gently fold the salad together and chill for at least another 15 minutes.
Serve.
Place the oil in a large non-stick skillet over medium-high heat. Add the pumpkin seeds and cook for about one minute.
Add the onion and pepper and cook for about 3 minutes, stirring frequently.
Add the corn and cook, tossing frequently, for about 5 minutes.
Add the chicken and cook for another 5 minutes. While the chicken is cooking add the goat cheese to a medium sized mixing bowl.
When the chicken is cooked, remove from the heat and add the chicken and corn mixture to the bowl with the goat cheese. Add the salt, pepper and lime juice. Toss well until the goat cheese is melted. Chill.
After the salad is chilled, add the red pepper, cucumber and cilantro and toss well. Serve on a bed of shredded romaine lettuce.
