Ingredients:
lettuce
corn
black beans
red onion, optional
tomato
red/green peppers
fresh lime juice
cilantro
chili cheese fritos or southwest croutons
ranch/southwest dressing
Wednesday, March 31, 2010
Chicken Pot Pie
Recipe from: Melanie A.
INGREDIENTS
1 large boneless, skinless chicken breast
1/2 cup sliced carrots
1/2 cup frozen green peas
1 medium potato, peeled and cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Preheat oven to 400 degrees F (220 degrees C.)
In a large pot combine chicken, carrots, peas, and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Shred chicken.
In a medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour sauce over chicken mixture to combine.
Pour filling into pastry lined deep dish pie pan. Cover with second crust, crimp the edges, and make several small slits to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
INGREDIENTS
1 large boneless, skinless chicken breast
1/2 cup sliced carrots
1/2 cup frozen green peas
1 medium potato, peeled and cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Preheat oven to 400 degrees F (220 degrees C.)
In a large pot combine chicken, carrots, peas, and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Shred chicken.
In a medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour sauce over chicken mixture to combine.
Pour filling into pastry lined deep dish pie pan. Cover with second crust, crimp the edges, and make several small slits to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Friday, March 26, 2010
Honey Mustard Chicken Sandwiches
Recipe From: All recipes
1/3 cup honey or dijon mustard
1/4 cup honey
2 TBS mayonnaise
1 tsp steak sauce
1)Preheat grill to medium.
2) Reserve some of the sauce for the sandwiches.
3) Baste or dip the chicken in the sauce.
4)Grill.
5) Cut the chicken into chunks and serve on hoagie bread with lettuce, tomato, onion, olives, pickles......
6) Add the rest of the sauce on your sandwiches with some ranch dressing.
1/3 cup honey or dijon mustard
1/4 cup honey
2 TBS mayonnaise
1 tsp steak sauce
1)Preheat grill to medium.
2) Reserve some of the sauce for the sandwiches.
3) Baste or dip the chicken in the sauce.
4)Grill.
5) Cut the chicken into chunks and serve on hoagie bread with lettuce, tomato, onion, olives, pickles......
6) Add the rest of the sauce on your sandwiches with some ranch dressing.
Monday, March 22, 2010
Potato Salad
Recipe from: All Recipes
* 6 eggs
* 10 red potatoes
* 1 cup mayonnaise
* 1/2 cup ranch dressing
* 1/3 cup dill pickle relish
* 2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon celery seed
* 1 onion, chopped
* 1/4 cup pepperoncini (optional)
* 1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
* 6 eggs
* 10 red potatoes
* 1 cup mayonnaise
* 1/2 cup ranch dressing
* 1/3 cup dill pickle relish
* 2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon celery seed
* 1 onion, chopped
* 1/4 cup pepperoncini (optional)
* 1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Wednesday, March 17, 2010
Red-Apple Walnut Salad
INGREDIENTS
4 red apples, coarsley chopped
1/4 cup orange juice
2 (16 ounce) bags mixed salad greens
1 (6 ounce) carton Gorgonzola cheese
3/4 cup Craisins
1 recipe Candied Walnuts (see below)
1 recipe Winter Salad Dressing (see below)
DIRECTIONS
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time, draing off juices. Place salad greens, apples, Gorgonzola cheese, Craisins, and candied walnuts in a large bowl and toss lightly. Toss with desired amount of Winter Salad Dressing or pass dressing for individual servings. Makes 8 servings.
Candied Walnuts:
1/2 cup sugar
2 Tbsp water
1 cup walnuts
Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching. Remove from heat. Add walnuts and stir with a fork to coat nuts. Place nuts on baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. Can be made several days ahead.
Winter Salad Dressing:
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tsp salt
1 tsp ground pepper
1 clove garlic, minced
1/2 cup honey
In a 1-quart jar, combine all ingredients; shake vigorously. Refrigerated at least 4 hours. Dressing can be made a week in advanced. Makes about 2 cups.
4 red apples, coarsley chopped
1/4 cup orange juice
2 (16 ounce) bags mixed salad greens
1 (6 ounce) carton Gorgonzola cheese
3/4 cup Craisins
1 recipe Candied Walnuts (see below)
1 recipe Winter Salad Dressing (see below)
DIRECTIONS
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time, draing off juices. Place salad greens, apples, Gorgonzola cheese, Craisins, and candied walnuts in a large bowl and toss lightly. Toss with desired amount of Winter Salad Dressing or pass dressing for individual servings. Makes 8 servings.
Candied Walnuts:
1/2 cup sugar
2 Tbsp water
1 cup walnuts
Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching. Remove from heat. Add walnuts and stir with a fork to coat nuts. Place nuts on baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. Can be made several days ahead.
Winter Salad Dressing:
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tsp salt
1 tsp ground pepper
1 clove garlic, minced
1/2 cup honey
In a 1-quart jar, combine all ingredients; shake vigorously. Refrigerated at least 4 hours. Dressing can be made a week in advanced. Makes about 2 cups.
Monday, March 8, 2010
Mississippi Mud Pie
Recipe from: Mom W
1 C. flour
½ C. butter
1 C. pecans
1 C. Powdered Sugar
1 Small instant chocolate pudding
Cool Whip 12 oz.
1 Small instant vanilla pudding
8 oz. cream cheese
2 2/3 C. milk
Melt butter, mix in flour to make dough. Spread thinly in bottom of 9 x 13 pan. Bake for 8 min. at 350 or until light brown (mine never gets brown). While crust is baking, chop pecans and toast in oven for 5-7 minutes. Mix together powdered sugar, 1 c. cool whip, and softened cream cheese. Stir in toasted pecans. Spread over cooled crust. Mix together milk and two pudding mixes. Pour over cream cheese mixture. Top with cool whip and chill overnight.
1 C. flour
½ C. butter
1 C. pecans
1 C. Powdered Sugar
1 Small instant chocolate pudding
Cool Whip 12 oz.
1 Small instant vanilla pudding
8 oz. cream cheese
2 2/3 C. milk
Melt butter, mix in flour to make dough. Spread thinly in bottom of 9 x 13 pan. Bake for 8 min. at 350 or until light brown (mine never gets brown). While crust is baking, chop pecans and toast in oven for 5-7 minutes. Mix together powdered sugar, 1 c. cool whip, and softened cream cheese. Stir in toasted pecans. Spread over cooled crust. Mix together milk and two pudding mixes. Pour over cream cheese mixture. Top with cool whip and chill overnight.
Saturday, March 6, 2010
Cinnabun Popcorn
Recipe from: Our Best Bites
12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda
3 squares almond bark (about 4 oz)
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda
3 squares almond bark (about 4 oz)
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
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