Breezy Mama

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Recipes

Free Delish Dish Recipe E-Book for Breezy Mama Subscribers

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HAPPY ANNIVERSARY BREEZY MAMA!
Easy Busy Mom Friendly Recipe Cover
We are so excited to announce our one year celebration! To thank all of our subscribers for being a part of Breezy Mama, we will be emailing each one of you our Delish Dish Recipe E-book! This book has over 25 easy to follow, busy mom-friendly recipes from the past year in one easy to use book! Print it out or refer back to it on your computer — it’s up to you! Not a Breezy Mama subscriber? We are offering it to anyone who subscribes (it’s free!) within the next month! Enter your email here:

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Many thanks to you and also to our Delish Dish e-Book sponsors!

Please take a moment to click on each of them to check out what they have to offer:

Delish Dish: Fresh Pineapple Salsa

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Pineapple Near and FarCindy from the Pampered Chef sent Breezy Mama her recipe for: Fresh Pineapple Salsa (from Pampered Chef Season’s Best 2009). She writes, “This would be a nice appetizer / salsa for white fish or even chicken.”

Ingredients:

2 plum tomatoes
1/2 small red onion
1 cucumber
1/2 cup cilantro
1 jalapeno pepper
1 pineapple
1 lime
1/2 tsp salt

Directions:

1. Hull and remove seeds from tomatoes. Dice tomatoes, onion and cucumber.
Chop cilantro. Combine the above ingredients in large bowl. Cut jalapeno
in half lengthwise and remove seeds. Finely chop jalapeno and add to bowl.

2. Slice pineapple (Pampered Chef has a pineapple wedger that makes this a
‘breeze’!!!) Dice half pineapple. Juice lime (2 tbsp) and add salt to mix.
Mix thoroughly until combined. Serve with tortilla chips or as a topping of
fish or chicken.  Delicious!

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Delish Dish: Tri Tip with Orzo Delight

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con_orzoToday’s Delish Dish comes to us from Breezy Mama Anna. The following recipe is her Go-To meal when having company over. The side dish of orzo is Anna’s own adaption of a Rachael Ray recipe; Anna says, “When I first saw a version of this recipe by Rachael Ray, I was skeptical because I had never been a fan of fennel. This side dish was amazing. I never knew that fennel could be so good!” Try it and let us know what you think. Happy cooking!

Serves 2 -3 people.

Tri Tip

Ingredients:

  • 1 ½ – 2 lb Tri Tip (2 lbs served 3 people)
  • Olive oil
  • Santa Maria Style Seasoning (Seriously mouth watering–available at scottsfoodproducts.com. Or you can use any pre-blended meat seasoning you may have on hand.)

Directions:

  • Preheat oven to 350 degrees
  • Wash and dry the meat.  Rub with olive oil.  Generously season or rub the meat all over and let it stand at room temperature for up to 2 hours.
  • Place meat in oven, fat side up, on a rack with a roasting pan for 45 minutes.
  • About ½ way through, brush a little more olive oil on top so that the meat doesn’t dry out.  Cooks medium-rare.

Orzo Delight

Ingredients:

  • ½ lb of orzo
  • 1 large red onion, chopped
  • 4 garlic cloves, chopped
  • 1 fennel bulb, quartered, cored, and thinly sliced
  • 1 cup chicken broth
  • 1 pint of grape tomatoes
  • 10 fresh basil leaves, chopped
  • ½ cup fresh flat-leaf parsley leaves, chopped
  • ½ cup of grated Parmigiano-Reggiano
  • 2 tablespoons of olive oil
  • Salt

Directions:

  • Cook the orzo (al dente) according to package directions.
  • While the orzo is cooking, preheat a large skillet over medium-high heat with the olive oil.  Add the onions, garlic, fennel, salt and pepper.
  • Cook, stirring frequently, for 4 to 5 minutes.
  • Add the chicken broth and grape tomatoes, bring up to a bubble and cook for 2 minutes.
  • Add the cooked orzo, basil, parsley, and grated Parmigiano cheese and stir to combine.
  • Add salt to taste.

Warning:  Don’t get too full–it’s only your side dish!

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*Photo taken from The Breakaway Cook.

Delish Dish: Malia’s Scrumptious Chicken

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mayo chickenOur friends Malia and Jason are both fantastic cooks. Whenever our family gets an invite to their house for dinner, we gleefully accept and look forward to the great meal that will be coming our way. So one night we’re there, and Malia pulls out this delicious looking chicken from the oven. I ask her what it is, and she and Jason only giggle. They won’t tell us what the ingredients are until we start eating. I take my first bite and marvel at how great this chicken is; meanwhile, Malia and Jason keep laughing. After begging and pleading for the recipe they finally let us in on the secret–it’s on the side of every Best Foods (original) Mayonnaise jar. The light coating of the mayo seals the juice in and adds just the right amount of crispness. I’ve said it before, and I’ll say it again–everything tastes better with mayo! Malia calls it her White Trash Chicken, but I think Scrumptious Chicken is much better.  Enjoy! –Alex

Serves 4

Preheat oven to 450 degrees.

Ingredients:

  • Four boneless, skinless chicken breasts (If you’re using really thick chicken, pound it a bit to thin it out.)
  • 1/2 cup mayonnaise (you need to use regular mayo–lite, canola, etc don’t work)
  • 1/4 cup grated Parmesan (you can use fresh or the kind out of the can)
  • Four teaspoons seasoned bread crumbs

Directions:

  • Lay chicken on shallow baking dish.
  • Combine mayonnaise and Parmesan cheese in bowl.
  • Spread mixture on each chicken breast.
  • Sprinkle one teaspoon of bread crumbs on each breast. (Chicken breast that is.)
  • Put in oven and cook for approximately 20 minutes. (Cooking time varies on thickness of chicken breast.)

Yum, yum, happy eating!

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Ole’s Summertime Salad

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avocado-bspOle is one of my husband’s best friends–they’ve known each other forever and he was the Best Man in our wedding. Since my husband and I have been together for years, I’ve known Ole forever as well. However, this past weekend was the first time I’ve ever had his cooking. And man, was it good. This salad was included in the meal–so fresh and delightful that I had to get the recipe to share with you all. Although he served it as a side salad, you could throw some grilled chicken in it and make it a complete meal. –Alex

Serves 4

Ingredients:

For the dressing:
1/2 teaspoon lime zest
1/4 cup lime juice (approximately 2 – 3 limes)
1/4 cup olive oil
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon pepper

For the salad:
One “pack” (the plastic tub) of cherry tomatoes, halved
One yellow bell pepper, diced
15 oz can of black beans (rinsed and drained)
1/2 cup diced red onion
Two tablespoons minced jalapeno
Two avocados, chopped–these need to be added last–AFTER you mix the dressing in.

Directions:
Put everything for the salad in a bowl.
Mix ingredients for dressing.
Pour dressing over salad fixings.
Add avocados.

Add a beer as an accompaniment (Ole served Stone Pale Ale) and ENJOY!

*Image of avacado taken from About.com