Saturday, October 25, 2014

Asian Spinach Pasta Salad

1 box bowtie pasta
½ cup sunflower seeds
2 – 4 Tblsp. sesame seeds
½ bag of fresh spinach, chopped
1 cup bean sprouts
1 red or orange pepper, chopped
4 – 6 green onions, chopped
3 cooked chicken breasts, diced

½ cup canola oil
½ cup sugar
1 tsp salt
1 tsp minced garlic
1 ½ tsp sesame seed oil
1 tsp sesame oil
3 Tblsp soy sauce
2 Tblsp rice vinegar

Blend all dressing ingredients WELL in food processor.

Toss pasta and dressing a few hours before serving and chill.

Tuesday, October 14, 2014

Caesar Salad & Dressing

Torn lettuce
Sliced almonds
Blue cheese crumbles

1 cup mayo
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic, minced
¼ tsp. salt
1/8 tsp. pepper
½ cup parmesan cheese (fresh grated)
1 Tbsp. milk or half and half

Mix together.

Thursday, September 11, 2014

Spaghetti Sauce

1 lb. mild Italian sausage
1 lb. ground hamburger
1/2 cup chopped onion
2 cloves garlic, minced
1 1/2 tsp. basil
1/2 tsp. fennel seeds
1/4 tsp. pepper
2 Tbsp. parsley
2 1-lb Italian style canned tomatoes (or home canned)
2 8-oz cans tomato paste
1/2 cup white cooking wine
Brown sugar (to taste)

Brown meat with onion and garlic.  Add seasonings and mix well.  Add tomatoes, paste, and wine.  Bring to a boil, reduce heat and simmer (or move to crock-pot) covered until thick for about 2 hours.  Add sugar, to taste, right before serving.

Serve over spaghetti noodles or makes a great lasagna!!

Pesto Pasta with Chicken

1 pkg. bow tie pasta
1 tsp. olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cubed
crushed red pepper flakes (to taste)
1/2 cup oil-packed sun-dried tomatoes, drained

Cook pasta according to package directions; set aside.

Heat oil in large skillet over medium heat.  Saute garlic until tender, then stir in chicken and season with red pepper flakes.  Cook until chicken is golden and cooked through.

In a large bowl, combine pasta, chicken, tomatoes and pesto.  Toss to coat evenly.  Serve warm or cold.

Monday, December 23, 2013

Snow-Whipped Potato Boats

6 large baking potatoes
3 slices bacon, cooked and crumbled
1/2 cup sour cream
1/2 cup milk
1 tsp. salt
1/8 tsp. pepper
4 green onions, chopped
1/2 cup grated cheddar cheese

Preheat oven to 400 degrees.

Wash potatoes and rub skins with vegetable oil.  Bake for 1 hour, or until potatoes are fork-tender.  Remove potatoes from oven and reduce oven heat to 350 degrees.

Cut a slice from top of each potato and scoop out pulp.  In a medium bowl mash pulp with a fork, then stir in sour cream, milk, salt, pepper and green onions.  Whip until fluffy.  Fill potato shells with mixture and sprinkle with grated cheese and crumbled bacon.

Bake 10 minutes.

Makes 6 servings.

Friday, December 6, 2013

Poppy Seed Spinach Salad

Baby spinach leaves
Cucumber, sliced
Strawberries, quartered
1 large can Mandarin oranges
Sliced purple onion
Sugared slivered almonds

1 cup mayo
1 cup oil
1/2 cup sugar
1/2 cup rice wine vinegar
2 Tbsp. poppy seeds

Whisk dressing ingredients together.  Toss enough dressing to coat salad ingredients

Saturday, June 8, 2013

Cafe Rio Chicken, Lime Rice, Dressing & Pico

5 lbs. boneless, skinless chicken breasts
1 8-oz. bottle zesty Italian dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 garlic cloves, minced

Mix dressing, chili powder, cumin and garlic in a bowl.  Place chicken on bottom of a greased slow cooker.  Pour mixture over the top of chicken.  Cook on high for 5-6 hours.  Shred chicken with fork or put in Bosch using paddles.  Reserve juice to pour over chicken when serving.

2 Tbsp. butter
1 yellow onion, finely diced
4 cloves minced garlic
6 2/3 cups water
8 tsp. chicken bouillon (7 cubes)
1/2 bunch cilantro, chopped
2 tsp. cumin
1 Tbsp. lime juice
1/2 tsp. salt
3 cups long grain rice

Saute butter, onion and garlic.  Boil rest of ingredients except rice in a large pot.  Add onion, garlic, then rice to large pot.  Cover and simmer until water is absorbed and rice is tender.

1/4 cup onion, finely chopped
6 cloves garlic, minced
3 Tbsp. olive oil
3 15-oz. can black beans
1 1/2 cups tomato sauce
1/4 bunch cilantro, chopped

Heat oil on medium heat and cook onion, garlic and cumin until soft.  Add rest of ingredients and simmer for 10 minutes.

1 package Hidden Valley Buttermilk Ranch mix (or 3 Tbsp.)
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (or 1 tsp. pre-minced)
1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1 small jalapeƱo (seeds removed)

Put all ingredients into a blender.  Add extra mayo if dressing is too thin.  Refrigerate.

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves minced garlic
1/2 tsp. lime juice
1 tsp. salt
1 tsp. pepper

Mix all ingredients. Can use food processor to chop and mix ingredients.

Additional items to make burritos:
shredded mexican cheese blend cheese
shredded lettuce