Delicious Recipes

I absolutely love to look at Martha Stewart's website for recipes and craft ideas. I found some great recipes this morning that I just wanted to share with others because they seem like wonderful spring-summer ideas. So here it goes...

Crispy Mustard Chicken with Carrots

Ingredients

Serves 4

• 3 slices rye bread
• 1/4 cup Dijon mustard
• 2 teaspoons freshly squeezed lime juice
• 1 large garlic clove, minced
• 4 skinless chicken legs, (drumsticks and thighs)
• 2 (about 10 ounces each) bone-in, skinless chicken breast halves
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 5 carrots, sliced 1/4 inch thick
• 6 scallions, cut into 2-inch lengths

Directions

1. Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.
2. In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
3. Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.
4. While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
5. Serve legs and vegetables together; reserve breast for another day.

Cobb Salad

Ingredients

Serves 6

• 1 boneless and skinless chicken breast half
• 2 large eggs
• 3 slices turkey bacon
• 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups)
• 1 cup chopped fresh watercress
• 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
• 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh chives
• 1 ounce blue cheese, crumbled
• 3 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper

Directions

1. Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
2. Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
3. Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.
4. Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
5. Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.

Bean, Avocado and Tortilla Salad

Ingredients

Serves 4

• 1 (15.5 ounces) pinto beans, drained and rinsed
• 1 (10 ounces) frozen corn kernels, (2 cups)
• 1/4 cup prepared medium tomato salsa, plus more for serving
• 1 scallions, thinly sliced (1 cup)
• 1 ripe avocado, peeled, pitted, and cubed
• 3 plum tomatoes, thickly sliced
• Coarse salt and ground pepper
• 1 (12 ounces) romaine hearts, cut into bite-size pieces
• 3 cups (3 ounces) broken baked tortilla chips
• 3/4 cup coarsely grated pepper Jack cheese

Directions

1. In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
2. In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

Martha's Favorite Tuna Salad Sandwich

Ingredients

12 ounces good-quality tuna, packed in oil, drained
2 stalks celery, halved lengthwise and thinly sliced
1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
2 tablespoons freshly chopped basil leaves
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
8 slices best-quality sourdough

Cooking Directions

In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.

All Recipes and photos are from www.marthastewart.com.