Chicken Tostadas with Pink Pickled Onions

From the kitchen of One Perfect Bite...This is a dish that I would describe as being vaguely Southwestern. While it is delicious, it is mildly flavored and may not be to the liking of those who relish the heat of true Southwestern or Mexican cooking. Children, however, really enjoy these tostadas, and, better still, those ten and older can make the dish by themselves if there is an adult nearby. I found the recipe in Family Circle  magazine and knew it would work well for a light family meal when the clan gathers this July. Convenience dictated a few simple changes to the recipe, so I used boneless rather than bone-in chicken thighs and swapped flour tortillas for the corn suggested by the recipe developer. In order to control the fat content of the dish, I decided to mist the tortillas with cooking spray instead of brushing them with oil. Save for those changes, the recipe is as it appears below. If you decide to try these, be sure to go the whole nine yards and make the pink onions as well. While they serve as a garnish, they also add a bit of pep to an otherwise mild dish. I do hope you'll try these. Here's how they are made.

Chicken Tostadas with Pink Pickled Onions...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:

Pink Pickled Onions

1 large red onion, thinly sliced
1/2 cup distilled white vinegar
1 teaspoon granulated sugar
Pinch of salt

Chicken Tostadas

1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1-1/2 pounds bone-in chicken thighs, skin removed
2 tablespoons vegetable oil, plus more for brushing tortillas
1 cup diced yellow onion
3 cloves garlic, chopped
1 can (14.5 ounces) diced tomatoes
1/2 cup low-sodium chicken broth
8 corn tortillas
Shredded pepper Jack cheese (optional)
Fresh cilantro (optional)

Directions:
1) To make pickled onions: Combine onion, vinegar, sugar, salt and 1 cup water in a small saucepan. Bring to a boil; simmer 1 minute. Pour into a heat-proof bowl, cover and chill until using.
2) To make tostadas: Combine chili powder, cumin, coriander, cayenne and salt in a small bowl. Rub spice mixture on chicken thighs. Heat the 2 tablespoons of oil in a large, lidded saute pan on medium-high heat. Sear chicken 2 to 3 minutes per side; remove to a plate. Reduce heat to medium and add onion; saute 3 minutes. Add garlic and saute 1 more minute. Pour tomatoes and broth into pan, scraping brown bits from bottom. Bring to a simmer, then return chicken to pan and reduce heat to low. Cover and simmer for 35 minutes. Remove chicken, discard bones and shred meat. Return to pan. Keep warm.
3) To prepare tortillas: While chicken simmers, preheat oven to 400 degrees F. Lightly brush both sides of tortillas with vegetable oil and place them in a single layer on two baking sheets. Bake for 5 minutes, turn and bake for another 3 to 5 minutes, or until brown and crispy. Remove from oven, cover with aluminum foil and set aside. Remove chicken, shred and return to pan; discard bones.
4) To assemble: Place one tortilla on plate. Transfer a bit of chicken mixture to tortilla using a slotted spoon. Place another tortilla on top. Garnish with pickled onion and, if desired, cheese and cilantro. Yield: 4 servings.

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.








One Year Ago Today: Poulet Saute aux Herbs de Provence
















Two Years Ago Today: Curried Turkey Salad
















Three Years Ago Today: Bulgur Salad with Pomegranate Dressing and Toasted Nuts

Strawberry and Cream Cooler

From the kitchen of One Perfect Bite... This lovely soda-like treat will soon be retired from my kitchen. The Silver Fox is nearly back to fighting weight and once he's there, I won't be making this cooler for him on a regular basis. Till then, he gets to revel in its creamy goodness and forget about the caloric punch it packs. This is a delicious drink, but if you are watching your weight you'll have to make this a sometime treat. You can, of course, make it with less rich ingredients, but I really don't recommend it. There are certain treats that I place into an "all or nothing at all" category. This is one of them. I suspect those of you who try this will love it. Here's how it is made.

Strawberry and Cream Cooler...from the kitchen of One Perfect Bite

Ingredients:
1 cup whole milk
3/4 cups softened strawberry or vanilla ice cream
1/4 to 1/2 cup strawberry syrup or melted, strained strawberry jam
2-3 ice cubes
Whipped Cream (optional)

Ingredients:
Combine milk, ice cream, syrup and ice cubes in jar of an electric blender. Whirl until blended. Pour into 2 tall glasses. Top with whipped cream if desired. Yield: 2 servings.


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound. Beverly is celebrating the 4th anniversary of her blog today.

One Year Ago Today: Reader's Favorite Posts for 2011

Two Years Ago Today: Blanquette de Veau

Three Years Ago Today: Blueberry Crumb Cake

Strawberry Fluff Pie

From the kitchen of One Perfect Bite...I normally don't make this type of dessert, but the folks staying in the cottage next to us made this for Bob on his birthday. He enjoyed it and I thought you might too. It is very easy to prepare and it is a perfect dessert to keep in mind when local strawberries come to market. As it happens, it is also a perfect post for Pink Saturday. Here's the recipe for the pie.

Strawberry Fluff Pie...recipe and photo courtesy of Pillsbury Test Kitchens

Ingredients:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 box (4-serving size) wild strawberry-flavored gelatin
1/4 cup sugar
1/2 cup boiling water
1 container (8 oz) frozen whipped topping, thawed
2 cups sliced fresh strawberries
8 fresh strawberry halves

Directions:
1) Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2) Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved. Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.
3) Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator. Yield: 8 servings.

Photo and recipe courtesy of Pillsbury.


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

One Year Ago Today: Cheddar Cheese and Olive Focaccia Bread

Two Years Ago Today: Sour Cherry Pie with Streusel Topping

http://oneperfectbite.blogspot.com/2009/05/vegan-red-lentil-and-pepper-flan.html

Strawberry and Lemon Crush

From the kitchen of One Perfect Bite...Mother's Day is nearly upon us and I wanted to share the recipe for this marvelously refreshing sipper with those of you who still are working on Sunday's menu. The drink is a non-alcoholic crush that's made with strawberries and fresh lemon juice. Crush is the name originally given to soft drinks whose flavors were enhanced by the addition of crushed fruit and oil from the peel. If you enjoy lemonade but are tired of the same ol' same ol' thirst quenchers, I hope you will give this a try. It is tart and sweet and the unmistakable flavor of fresh strawberries manages to hold its own against the more aromatic and assertive lemons, without making a drink that is cloyingly sweet. This crush has wonderful color and I like to serve it tall glasses that are packed with crushed ice. The Silver Fox tends to shy away from any drink that is colored pink, but even he likes this one and has learned how to make it for himself. For those of you who do not know him, that's tantamount to a rave review. I do hope you will give it a try. Here's the recipe.

Strawberry and Lemon Crush...from the kitchen of One Perfect Bite inspired by Emeril Lagasse
 
Ingredients:
1/2 cup super fine sugar
1/2 cup fresh lemon juice
1/2 cup water
1 cup stemmed and halved strawberries
1 cup unflavored sparkling water or soda water
Cracked ice
Optional: Fresh mint sprigs for garnish

Directions:
1) In a 2 cup measuring cup, combine sugar, lemon juice, and water and stir to dissolve sugar. Combine strawberries and sweetened water in a blender. Puree on high speed until smooth. Add sparkling water and pulse to incorporate. Taste and add more sugar if desired, and pulse to incorporate. Place cracked ice in 2 tall slender glasses. Pour strawberry crush over ice, garnish with mint sprigs, and serve. Yield: 2 servings.


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

One Year Ago Today: Stuffed Anaheim Peppers with Homemade Enchilada Sauce

Two Years Ago Today: Spoon Bread with Leeks and Gruyere Cheese

Three Years Ago Today: Cotes du Porc A L'Auvergnate - Braised Pork with Cream and Cabbage

Pink Popcorn

From the kitchen of One Perfect Bite...I came across this pink confection at a luncheon that was hosted by a church youth group. I thought it would make a perfect feature for Pink Saturday and might be something that anyone planning a shower or spring luncheon might want to consider. I must warn you that is more like a candy than Kettle Corn and will satisfy the cravings of even the most ravenous sweet tooth. The group that prepared this treat had a limited budget, so they used standard popcorn to make it. I'd recommend that you splurge and buy gourmet, large kernel, popcorn if you think this recipe is something you might want to try. Those with dentures and braces will appreciate your special effort. While this version of popcorn is very easy to make, you'll need a candy thermometer to gauge the readiness of the syrup used to color and flavor it. It can be made a day before serving, but the flavor is best if the corn is served shortly after it is made. This is not a treat for the sugar shy, but those with a fondness for sweets will love it. Here's the recipe.

Pink Popcorn...from the kitchen of One Perfect Bite courtesy of Nan's Recipe Spot

Ingredients:
6 quarts popped popcorn (3/4 cup kernels)
2 cups sugar
2/3 cup half & half, cream or whole milk
1 tablespoon white corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
5 drops red food coloring

Directions:
Place sugar, cream, corn syrup and salt in saucepan on a medium heat. Stir well and cook until sugar has fully dissolved before allowing mixture to boil.. Continue to cook stirring occasionally until reaching 230 degrees or slightly soft ball stage. Add vanilla and food coloring. Mix well. Pour over 6 quarts of popcorn and stir until well coated. Spread out on flat surface to let dry and cool. Yield: 6 quarts.

One Year Ago Today: Portuguese White Cornmeal Bread

Two Years Ago Today: Chocolate Flans

Truth is Stranger than Fiction - Pink Saturday

From the kitchen of One Perfect Bite...I could find no photos of pink elephants, but I did stumble on this oddity in the Christian Science Monitor. I thought it would be a perfect addition to the April Fool's Day event that Beverly is hosting on her blog, How Sweet the Sound, for Pink Saturday. The photo was taken on April Fool's Day in 2010 on Istiklal Avenue in Istanbul, Turkey. For reasons I have not been able to divine, the municipality released 100,000 pink balloons as part of its April Fool's Day celebration. Go figure. Truth is stranger than fiction.

 

One Year Ago Today: Peanut Butter Bread with Streusel Topping

Two Years Ago Today: Lemon Cheese Buns

Cinnamon Candy Apples - Pink Saturday

From the kitchen of One Perfect Bite...It's hard to imagine a fall harvest without candied apples. While caramel apples have become more popular, the cinnamon variety predates them by 50 years. Candied apples were created at the turn of the 20th century by William Kolb, a New Jersey candy maker. He made them to use as part of his Christmas display and they rapidly became popular with his customers. His approach was simple. He dipped apples into a candy made from sugar, corn syrup, red dye and cinnamon oil. As the candy hardened it formed a glistening shell around the apple and the candied apple as we know it was born. The apples are still prepared in this way. If you are comfortable working with a candy thermometer you'll find these easy to make. There are, however, a few pitfalls that you want to avoid. For openers, make sure your apples are wax free. Since this is not a recipe that can be tasted as it cooks, be generous with the amount of flavoring you use up front. You should be able to find bottled cinnamon flavoring in the spice aisle of major grocery chains. It can also be ordered online. Make sure you use a pot that is deep enough to allow dipping the apples and that sticks inserted into the apples are strong enough to hold them. If the syrup becomes too thick don't be afraid to reheat it and when you're finished dipping, make sure you put the apples down on a buttered baking sheet or parchment paper. Wax paper will melt. Finally, these are best eaten within 24 hours of making. Their appearance begins to deteriorate after that. This recipe will make enough syrup to coat 12 small apples. It may be doubled. Here's the recipe.

Cinnamon Candy Apples...from the kitchen of One Perfect Bite inspired by Paula Deen

Ingredients:
1 cup water
1/2 cup corn syrup
2 cups sugar
1 teaspoon cinnamon flavoring
1 teaspoon red coloring
1 dozen wooden craft sticks
1 dozen small firm apples

Directions:
Boil water, syrup, and sugar together until a brown caramel color is reached (at about 250 degrees F on a candy thermometer). Remove from heat and add cinnamon and red coloring. Cool slightly. Meanwhile force a stick into the core of each apple. Dip apples 1 at a time into heavy red syrup, drain well, and place on a buttered baking sheet or parchment paper to cool. Yield: 12 small candied apples.

You might also enjoy these recipes:
Caramel Corn - Chasing Delicious
Making Candy in the Spirit of Halloween - The Food Addicts
Mummy Munch - Picky Palate
Caramel Apples - Annie Eats
Candy Compost Bars - Sugar Plum
Cakespy: Homemade Candy Corn - Serious Eats

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Cherry Cupcakes - Pink Saturday

Photo courtesy of Photobucket - Creative Commons Attribution

From the kitchen of One Perfect Bite...A bit of chocolate is good for the soul and mine is happy right now. These cupcakes go together quickly and are better for you than most. That's not to say they're better for you than an apple might be, but the folks at Eating Well have managed to reduced the fat and calories and still deliver something you'll enjoy. If you need to take the edge off a sweet tooth, give these a try. I'm happy to report that despite what's been taken from them, enough remains to make these a really nice snack. If you object to the use of food coloring, by all means omit it. It adds nothing but a lovely pink hue to the cupcakes. It is Pink Saturday, so I decided to use it. Here's the recipe.

Chocolate Cherry Cupcakes...from the kitchen of One Perfect Bite courtesy of Eating Well

Ingredients:
Cake
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup cake flour
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup nonfat buttermilk
1-1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish
Frosting
6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1 /2 cup reduced-fat sour cream
1 cup packed confectioners’ sugar
Red Food coloring
Milk for thinning

Directions:
1) Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
2) Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
3) Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With mixer on low, alternately mix in dry ingredients and buttermilk, starting and ending with dry ingredients and scraping sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide batter among prepared cups (they will be full).
4) Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
5) Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Add a drop or two of red food color to tint icing. Refrigerate frosting until very cold, about 2 hours. Thin with milk if necessary to spread on cooled cupcakes. Garnish with a cherry on top. Yield: 12 cupcakes.

You might also enjoy these recipes:
Pumpkin Cupcakes with Maple Cream Frosting - One Perfect Bite
Boston Cream Pie Cupcakes - Sugar Plum
Raspberry Cup Cakes - My Kitchen Treasures
Red Velvet Cupcakes - What's for Dinner Across State Lines
Carrot Cupcakes - Christine's Cuisine
Owl Cupcakes - Sinfully Southern Sweets
German Chocolate Cupcakes - Barbara Bakes

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Not Your Mama's Lemonade - Pink Saturday

October is National Breast Cancer Awareness Month. I know you need no reminders to schedule your mammogram. Early detection is currently the greatest weapon we have in fighting this insidious disease. I think you'll enjoy any of the drinks that appear below. Pick one and join me in a toast to the cure. Recipes for the drinks can be found by linking to the source that's listed to the right of each photograph. Here's to the cure!





Taylor Takes A Taste













Mike's Hard Pink Lemonade










Southern Living













The Intoxicologist










Life's Ambrosia











Better Recipes












Coastal Living












Food












Gal's Stuff













Whole Living











Country Living











Kraft Recipes














Pink Lemonade






This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Assorted Creams and Ices - Pink Saturday

We've had an unexpected return to warmer weather here in Oregon. Rather than roast beets or make borscht, I thought it might be fun to reprise some of the pink ices we've featured here this past year. You can link to the recipes to find out how they were made and what we were thinking when they were originally featured. I hope you'll enjoy them.

I've a bit of housekeeping to share with you as well. I've added a print feature to the blog that allows printing of all or portions of each post. I've temporarily placed it at the top of each entry where it can be better seen. I'll move it to a less conspicuous area once folks are aware the function has been added.





Peppermint Ice Cream












Cranberry Chambord Sorbet











Pink Grapefruit Sorbet











Sour Cherry Gelato










Pink Lemonade Granita







This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Grapefruit Sorbet - Pink Saturday

From the kitchen of One Perfect Bite...This is a light and lovely dessert that's a perfect way to end a heavy summer meal. I started to make this sorbet when ruby red grapefruit juice became available at our warehouse store. There are purists who will insist the ice should be made with fresh grapefruit juice. They are right, but there are times when life gets in the way and shortcuts become necessary. It's also hard to set those shortcuts aside when they are successful. My recipe relies on commercial grapefruit juice, but uses a scant spoonful of zest to heighten the taste of the finished sorbet. I also use vodka in this recipe because it helps prevent the sorbet from becoming impossibly hard in the freezer. This is a trick that works well with all homemade ice cream. I hope those of you who enjoy tart desserts will give this one a try. The recipe was originally develop Chef Chris Green who works for the Viking test kitchen. It is easy and delicious. Here's the recipe.

Grapefruit Sorbet...from the kitchen of One Perfect Bite courtesy of Chris Green

Ingredients:
2 large ruby grapefruits, juiced, or 1-1/2 cups pink grapefruit juice
1 teaspoon grapefruit zest (zest before juicing grapefruit)
1/2 cup water
1 cup granulated sugar
1 tablespoon vodka

Directions:
1) Combine sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.
2) Combine grapefruit juice, zest and sugar/water mixture with vodka in a metal bowl. Chill in refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees.
3) Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. It can be kept frozen for up to 3 days. Yield: 4 servings.

You might also enjoy these recipes:
Chocolate Sorbet - Elana's Pantry
Sweet Tea Sorbet - The Runaway Spoon
Mango Sorbet - Family Spice
Cherry Lime Sorbet - Momofuku for 2
Cucumber Sorbet - Healthy Green Kitchen
Bing Cherry Sorbetto - Sticky Gooey Creamy Chewy

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Sunrise and Sunset in Southeast Asia for Pink Saturday

The indescribably beautiful sunrise at Angkor Wat in Cambodia.



Sunset as seen from the temple mount above Luang Prabang in Laos.

They are being linked to Pink Saturday, sponsored by Beverly at Home Sweet the Sound.

The Little Empress Is Wearing Pink - It must Be Saturday! Time for Pink Lemonade

Isn't she a doll? What you can't see is, that while she's held by her mother, both sets of grandparent's are hovering around her brand new English pram. Under China's one child policy she'll probably be very spoiled - a little empress. I hope she brings a smile to your faces. She does to mine. Have a wonderful weekend.

Pink Lemonade...recipe courtesy of Martha Stewart

Ingredients:
1 cup granulated sugar
2-1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced crosswise, for garnish
1-1/2 cups superfine sugar
2 cups cranberry juice

Directions:
1) Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.
2) Add lemon juice, superfine sugar, cranberry juice, and 1-1/2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
3) To serve, add ice cubes to fill and garnish with lemon slices. Yield: 3 quarts.

I'm linking this to Beverly at How Sweet the Sound for her Pink Saturday Event.