Romain Lettuce (or mixed Spring Greens)
Red Onion
Pecans
Tomatoes
Dried Apple Chips
Feta Cheese
Rotisserie Chicken (breast only, no skin)
Fake Fuji Apple Dressing:
3 TBS frozen apple juice concentrate
1 TBS white balsamic vinegar
1 TBS apple cider vinegar
1 TBS garlic powder
1 TBS onion powder
1 tsp Dijon mustard
1/3 cup olive oil
January 29, 2014
STRAWBERRY SPINACH SALAD
1 10 oz bag of baby spinach (or approx 6 cups)
2 cups of sliced strawberries
1/2 cup slivered almonds
DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1/4 cup sugar
2 TBS sesame seeds
1 TBS poppy seeds
1/4 cup minced white onion
Whisk all the dressing ingredients together. Place clean spinach in a bowl and top with sliced strawberries and almonds. Toss with dressing.
2 cups of sliced strawberries
1/2 cup slivered almonds
DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1/4 cup sugar
2 TBS sesame seeds
1 TBS poppy seeds
1/4 cup minced white onion
Whisk all the dressing ingredients together. Place clean spinach in a bowl and top with sliced strawberries and almonds. Toss with dressing.
ROSEMARY LINE CHICKEN SALAD
4 boneless chicken breast halves
2 TBS vegetable oil
1/2 cup Chardonnay
1/3 cup lime juice
2 TBS fresh rosemary OR 2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
spring salad mix from store - 1 large bag
cucumber finely chopped
roma tomato finely chopped
Flatten chicken to 1/2 in thickness. In a large storage bag, add vegetable oil, chardonnay, lime juice, rosemary, salt and pepper. Add chicken and marinate all day in fridge.
Heat grill and place chicken on non-stick foil over medium heat for 5 - 7 minutes on each side or until juices run clear.
Remove from heat and cut into bite size pieces. Create your salad with remaining ingredients and place chicken on top. Serves 4
2 TBS vegetable oil
1/2 cup Chardonnay
1/3 cup lime juice
2 TBS fresh rosemary OR 2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
spring salad mix from store - 1 large bag
cucumber finely chopped
roma tomato finely chopped
Flatten chicken to 1/2 in thickness. In a large storage bag, add vegetable oil, chardonnay, lime juice, rosemary, salt and pepper. Add chicken and marinate all day in fridge.
Heat grill and place chicken on non-stick foil over medium heat for 5 - 7 minutes on each side or until juices run clear.
Remove from heat and cut into bite size pieces. Create your salad with remaining ingredients and place chicken on top. Serves 4
BROCCOLI SALAD
1 head of broccoli
1 head of cauliflower
1 purple onion
1 cup shard grated cheddar cheese
1/2 cup golden raisins
bacon pieces (I use about a pound and add before serving so it will stay crisp)
DRESSING:
1/2 cup mayo
2 TBS sugar
1 TBS red wine vinegar (I usually use a little more to taste)
Double dressing if necessary
1 head of cauliflower
1 purple onion
1 cup shard grated cheddar cheese
1/2 cup golden raisins
bacon pieces (I use about a pound and add before serving so it will stay crisp)
DRESSING:
1/2 cup mayo
2 TBS sugar
1 TBS red wine vinegar (I usually use a little more to taste)
Double dressing if necessary
PORK MEDALLIONS IN BEER AND MUSTARD
1 1/2 lbs pork tenderloin
flour for dusting
salt and pepper
2 to 3 TBS olive oil
1 cup of full bodied beer
2 TBS Dijon mustard
1/2 tsp dried thyme
1/4 to 1/2 cup cream
Slice pork into thick medallions. Dust generously with flour and sprinkle with salt and pepper. In a large, no stick skillet, saute all the medallions, turning them for 3 to 4 minutes until they are well browned. Pour n beer, blend in mustard and add the thyme. Reduce the heat and simmer for 8 to 10 min. Add the cream and generously season with salt and black pepper. Simmer another 5 minutes and serve.
flour for dusting
salt and pepper
2 to 3 TBS olive oil
1 cup of full bodied beer
2 TBS Dijon mustard
1/2 tsp dried thyme
1/4 to 1/2 cup cream
Slice pork into thick medallions. Dust generously with flour and sprinkle with salt and pepper. In a large, no stick skillet, saute all the medallions, turning them for 3 to 4 minutes until they are well browned. Pour n beer, blend in mustard and add the thyme. Reduce the heat and simmer for 8 to 10 min. Add the cream and generously season with salt and black pepper. Simmer another 5 minutes and serve.
BBQ CHICKEN WITH CHEESE AND BACON
4 chicken breast, boneless, skinless
1 16 oz bottle of Italian dressing
1 16 oz bottle bbq sauce
4 slices of cheddar cheese
8 slices of bacon
Marinade chicken in Italian dressing for 30 minutes to and hour. While chicken is marinating, bake bacon until slightly done. Remove chicken from marinade and baste with bbq sauce. Place in baking dish and bake at 350° for approx 20 minutes. Flip the chicken and baste with bbq sauce again and place slightly done bacon on chicken in an "x" . Continue baking for approx 10 minutes or until cooked through. Remove chicken from heat and immediately place cheese on top of bacon to melt.
1 16 oz bottle of Italian dressing
1 16 oz bottle bbq sauce
4 slices of cheddar cheese
8 slices of bacon
Marinade chicken in Italian dressing for 30 minutes to and hour. While chicken is marinating, bake bacon until slightly done. Remove chicken from marinade and baste with bbq sauce. Place in baking dish and bake at 350° for approx 20 minutes. Flip the chicken and baste with bbq sauce again and place slightly done bacon on chicken in an "x" . Continue baking for approx 10 minutes or until cooked through. Remove chicken from heat and immediately place cheese on top of bacon to melt.
CHILE COLORADO BURRITOS
Ingredients:
Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
Serve.
Makes 5-7 burritos, depending on how full you make them.
chile-colorado-burritos
- 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
- 1 large can mild (red) enchilada sauce* (at least 19 oz.)
- 2 beef bouillon cubes (or just one--or none--if you want it less salty AND you do NOT add water, just the bouillon)
- 1/2 can refried beans (optional)
- 5-7 burrito size flour tortillas
- 1 cup or so of shredded cheddar cheese
Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
Serve.
Makes 5-7 burritos, depending on how full you make them.
chile-colorado-burritos
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