Cooking: Heart Healthy Recipes

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Cooking: Heart Healthy Recipes

While preparing marinades this summer, remember that not all cooking oils are created equal. But good-for-you grilling can be as easy as using a heart-healthy oil, such as Mazola® Corn Oil. According to a study published in the Journal of Clinical Lipidology, corn oil can significantly reduce both total and so-called “bad” LDL cholesterol more than extra virgin olive oil. In fact, Mazola Corn Oil has four times more cholesterol-blocking plant sterols than olive oil and 40 percent more than canola oil. For more information visit www.Mazola.com.

Southwest Style Grilled Chicken Cobb Salad with Creamy Chipotle Vinaigrette
Yield: 8-10 servings
Prep time: 30 minutes

Creamy Chipotle Vinaigrette:
1/3 cup Mazola Corn Oil
2 cloves garlic
2 tsp canned chipotle in adobo sauce
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp sugar
1/4 cup half and half
1/4 cup cilantro

Salad:
8 cups bite-size mixed salad greens
2 cups sliced, grilled chicken
1 can (15 ounces) black beans, drained and rinsed
1 red bell pepper, cut into 2-inch strips
1 cup frozen corn, thawed
1/2 cup thinly sliced green onions
4 hard boiled eggs, quartered lengthwise
2 small avocados, sliced
1/4 cup red onion slivers
1 cup grape tomatoes, halved lengthwise
2 cups (8 oz.) shredded Mexican style cheese
Combine vinaigrette ingredients in blender or food processor. Puree until smooth. Refrigerate dressing until ready to serve.
Arrange lettuce on large serving platter or individual plates. Arrange each salad ingredient in horizontal or diagonal rows across top of lettuce. Garnish with cheese and serve with vinaigrette or toss salad with vinaigrette just prior to serving.
Recipe note: Substitute grilled hanger steak slices or shrimp in place of chicken.

Pineapple-Chicken Skewers with Passion Fruit Glaze
Recipe courtesy of Ingrid Hoffmann
Yield: 8 servings
Prep time: 20 minutes

Chill time: At least 4 hours
1/2 cup Mazola Corn Oil
4 (3-inch) sprigs rosemary
5 (3-inch) sprigs oregano
4 garlic cloves, crushed and peeled
Kosher salt
Freshly ground black pepper
2 lbs. boneless, skinless chicken breast, cut into 24 2-inch pieces
1 large red bell pepper, cored, seeded, ribbed and cut into 24 1-inch pieces
1 medium red onion, cut into 24 1-inch pieces
2/3 peeled and cored pineapple, cut into 24 1-inch pieces 1 head butter lettuce, leaves separated into cups (for serving)
Passion Fruit Glaze:
1/2 cup passion fruit nectar
2 tbsp ketchup
1 tbsp fresh lime juice
1 tbsp soy sauce
1 1/2 tbsp honey
Kosher salt
Freshly ground black pepper
To prepare chicken, combine corn oil, rosemary, oregano and garlic in large bowl and season with salt and pepper. Add chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight, occasionally turning chicken.
To prepare glaze, process passion fruit nectar, ketchup, lime juice, soy sauce and honey until smooth. Season with salt and pepper. Blend until well combined. Pour into small bowl.
Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Alternately thread 3 pieces chicken, 3 pieces bell pepper, 3 pieces red onion and 3 pieces pineapple on each skewer. Repeat process with remaining ingredients and skewers.
Reserve half of the passion fruit glaze and set aside. Brush skewers evenly with the remaining glaze. Grill kabobs, covered with grill lid, for 10 to 12 minutes or until chicken is done. Occasionally turn the skewers. Serve skewers on a bed of lettuce leaves. Brush with the reserved passion fruit glaze and serve remaining sauce on the side.   u
For more recipes visit our website: www.houseandhomenashville.com.

Grilled Salmon Teriyaki
Yield: 4 servings
Prep time: 25 minutes
Cook time: 10 minutes

1/2 cup soy sauce
1/2 cup pineapple juice
3 tbsp Mazola Corn Oil
1 tbsp ground ginger
1 tbsp minced garlic
1 1/2 lbs. (4 pieces) fresh salmon fillets
Combine soy sauce, pineapple juice, oil, ginger and garlic in shallow dish. Reserve 1/2 cup for later use. Add salmon, turning to coat; cover and let stand 15 minutes.
Remove salmon from marinade and discard any remaining marinade. Grill over medium heat, turning once, about 5 minutes on each side, until salmon flakes easily with fork.
While salmon is cooking, transfer reserved 1/2 cup marinade to small saucepan. Bring to boil over medium-high heat; boil until reduced. Serve salmon fillets drizzled with reduced marinade.

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