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
GRILLED CHICKEN
4 lbs chicken
1/2 cup red wine vinegar
1 cup soy sauce
1/2 cup vegetable oil
2 tsp oregano
1 tsp basil
1 tsp garlic
1/2 tsp pepper
Marinate 24 hours. Grill until cooked well.
1/2 cup red wine vinegar
1 cup soy sauce
1/2 cup vegetable oil
2 tsp oregano
1 tsp basil
1 tsp garlic
1/2 tsp pepper
Marinate 24 hours. Grill until cooked well.
BROWN SUGAR AND BALSAMIC GLAZED PORK LOIN
1 (2 LB) boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water
GLAZE:
1/2 cup brown sugar
1 TBS cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 TBS soy sauce
Combines sage, salt, pepper, and garlic and rub over roast. Place in slow cooker with 1/2 cup of water. Cook on low for 6 - 8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last 1 hour of cooking. Serve with remaining glaze on the side.
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water
GLAZE:
1/2 cup brown sugar
1 TBS cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 TBS soy sauce
Combines sage, salt, pepper, and garlic and rub over roast. Place in slow cooker with 1/2 cup of water. Cook on low for 6 - 8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last 1 hour of cooking. Serve with remaining glaze on the side.
BBQ CHICKEN
10 chicken breast, salt and pepper to taste. Brown quick and place in baking dish and cover with sauce. Bake 1 hour to 1 1/4 hours covered then uncovered for an additional 20 - 30 minutes.
SAUCE:
3 cups water
1 small onion, grated
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup ketchup
1 TBS Tabasco sauce
1/2 stick butter
Bake at 350°
SAUCE:
3 cups water
1 small onion, grated
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup ketchup
1 TBS Tabasco sauce
1/2 stick butter
Bake at 350°
NO-BONES CHICKEN WING DIP
1 pkg (8oz) cream cheese, softened
2 cups (16 oz) sour cream
1 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
2-1/2 cups shredded cooked chicken
1 block (8oz) provolone cheese, shredded
Baby carrots, celery ribs and crackers
2 cups (16 oz) sour cream
1 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
2-1/2 cups shredded cooked chicken
1 block (8oz) provolone cheese, shredded
Baby carrots, celery ribs and crackers
In a large mixing bowl, beat the cream cheese, sour cream, salad dressing, and buffalo wing sauce until blended. Stir in chicken and provolone cheese. Transfer to a greased 2-qt. baking dish. Cover and bake at 350* for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers.
Potato Bacon Casserole
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 oz bacon cooked and crumbled
1 cups (4 oz) shredded cheddar cheese
1 can (12 oz) evaporated milk
1 large egg, beaten
1 1/2 tsp seasoned salt
Pre-heat oven to 350°. Grease 8 in square baking dish
Layer 1/2 of potatoes, 1/2 of onion, 1/2 of bacon and 1/ 2 of cheese in a prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in a small bowl. Pour evenly over potato mixture; cover. Bake for 55 to 60 minutes. Uncover and bake for additional 5 minutes. Let stand for 10 -15 minutes before serving
CROCK POT CHICKEN WITH BOW TIE PASTA
1 pkg Italian dressing mix
16 oz cream cheese
1 can cream of chicken soup
1/4 cup of butter
4 - 6 chicken breast
8 oz bow tie pasta
Place chicken in crock pot. Put first 4 ingredients in a microwave safe bowl and heal until cream cheese is softened and butter is melted. Mix well and pour over chicken. Cook on low for 6 - 8 hours or on high for 2 - 4 hours. Take chicken out and cut up into chunks or shred. Add back to sauce and stir. Serve over cooked bow tie pasta or pasta of your choice
16 oz cream cheese
1 can cream of chicken soup
1/4 cup of butter
4 - 6 chicken breast
8 oz bow tie pasta
Place chicken in crock pot. Put first 4 ingredients in a microwave safe bowl and heal until cream cheese is softened and butter is melted. Mix well and pour over chicken. Cook on low for 6 - 8 hours or on high for 2 - 4 hours. Take chicken out and cut up into chunks or shred. Add back to sauce and stir. Serve over cooked bow tie pasta or pasta of your choice
CHICKEN DIVAN
2 chicken breast
1 bag frozen broccoli
1 can cream of chicken soup
3 TBS Duke's Mayo
2 TBS lemon juice
1/4 tsp curry powder
1 1/2 cup crushed cheese crackers
Boil or bake chicken breast until fully cooked. Steam broccoli. Mix together soup, mayo, lemon juice and curry powder. Shred chicken and put into baking dish. Top chicken with broccoli. Cover broccoli with soup mixture. Top with crushed cheese crackers. Bake at 350° for 30 minutes.
1 bag frozen broccoli
1 can cream of chicken soup
3 TBS Duke's Mayo
2 TBS lemon juice
1/4 tsp curry powder
1 1/2 cup crushed cheese crackers
Boil or bake chicken breast until fully cooked. Steam broccoli. Mix together soup, mayo, lemon juice and curry powder. Shred chicken and put into baking dish. Top chicken with broccoli. Cover broccoli with soup mixture. Top with crushed cheese crackers. Bake at 350° for 30 minutes.
SPANISH RICE
3 TBS veg oil
1 cup long grain rice
1/2 tsp cumin
2 cloves minced garlic
1/2 cup tomato sauce
1 1/2 cup water
1/2 tsp sea salt
Heat oil - add rice and stir until puffed and golden. Sprinkle with salt and cumin the add garlic. Stir in tomato sauce and water; bring to a boil. Reduce to low, cover and simmer 20 -25 min
1 cup long grain rice
1/2 tsp cumin
2 cloves minced garlic
1/2 cup tomato sauce
1 1/2 cup water
1/2 tsp sea salt
Heat oil - add rice and stir until puffed and golden. Sprinkle with salt and cumin the add garlic. Stir in tomato sauce and water; bring to a boil. Reduce to low, cover and simmer 20 -25 min
NO-PEEK BEEF TIPS
2 lb beef tips, stew meat, or chuck roast cubed
1 can cream of mushroom soup
1 pkt brown gravy mix
1 pkt Lipton onion soup mix
1 cup water
Put meat in a 9 x 13 baking dish. Mix remaining ingredients and pour over meat. cover with foil. Bake at 300° for 3 hours
1 can cream of mushroom soup
1 pkt brown gravy mix
1 pkt Lipton onion soup mix
1 cup water
Put meat in a 9 x 13 baking dish. Mix remaining ingredients and pour over meat. cover with foil. Bake at 300° for 3 hours
BEEF TACOS AND SEASONING
1 lb ground beef
1 TBS chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
Brown ground beef and drain off fat. Combine seasonings in a small bowl. Add 3 TBS of the taco seasoning to the beef along with 2/3 cup of water. Heat on medium heat for 5 - 8 minutes.
Serve with your favorite taco fixins
1 TBS chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
Brown ground beef and drain off fat. Combine seasonings in a small bowl. Add 3 TBS of the taco seasoning to the beef along with 2/3 cup of water. Heat on medium heat for 5 - 8 minutes.
Serve with your favorite taco fixins
CROCK POT CHICKEN AND DUMPLINS
4-5 boneless chicken breast
2 T melted butter
2 can cream of chicken soup
1 can chicken broth
pepper to taste
cook all together on low for 8 hrs. Last 45 min turn on high and add 1 (12 oz) can on canned biscuits that have been quartered. Stir and enjoy!
CHICKEN N DUMPLINS MADE EASY
1 pre-roasted chicken
6 cups canned chicken broth
DUMPLINS
2 cups all purpose flour
1 TBS baking powder
1 1/4 tsp salt
1 cup plus 2 TBS milk
Directions:
Pour your chicken broth in a large, heavy sauce pan and boil on high heat. Peel back and discard chicken skin and flake off medium sized chunks of your chicken and set aside
To Make Dumplins:
Combine the flour, baking powder, 1 1/4 tsp salt and milk in medium bowl. Stir well until smooth, then let the dough rest of 5 min. Roll the dough out onto a floured surface to 1/2 inch thickness. Cut 1/2 inch squares with a knife or pizza cutter.
Drop each square into the simmering broth. The dumplins will swell then shrink as they partially dissolve to thicken the broth into gravy. Simmer 20 - 30 min until thick. Stir often. Add chicken and cook another 5 min Season with pepper (no salt need because the broth is salty enough) Enjoy!
CREAMY CHICKEN NOODLE SOUP
2 qt water (8 cups)
8 chicken bouillon cubes
3 to 4 cup uncooked egg noodles
2 (10 3/4 oz) can of cream of chicken soup
1 to 2 cup cooked chicken - cubed or torn
1/2 cup sour cream
1 TBS minced parsley
In a large sauce pan, bring water and bouillon cubes to a boil. Add noodles and parsley; cook uncovered until noodles are tender, about 10 min. DO NOT DRAIN. Add canned soup and chicken. Heat through. Remove from heat and stir in sour cream.
8 chicken bouillon cubes
3 to 4 cup uncooked egg noodles
2 (10 3/4 oz) can of cream of chicken soup
1 to 2 cup cooked chicken - cubed or torn
1/2 cup sour cream
1 TBS minced parsley
In a large sauce pan, bring water and bouillon cubes to a boil. Add noodles and parsley; cook uncovered until noodles are tender, about 10 min. DO NOT DRAIN. Add canned soup and chicken. Heat through. Remove from heat and stir in sour cream.
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