Pasta spinach Bowtie salad with Grilled Chicken
Lindsay Moore
16 oz bowtie pasta
1 bag baby spinach
1 red pepper, sliced
chopped red onion to taste
1 large can mandarin organges, drained
seasoned chicken breast, cubed
sugared pecans, to taste
Combine above ingredients with poppyseed dressing:
1 c olive oil
1/2 c sugar
1 c red wine vinegar
1 1/2 T minced onion
1 t salt
1/2 t dried taragon
1 t prepared mustard
1 T poppyseeds
Blend all ingredients in blender for two minutes.
Thursday, April 14, 2011
Tuesday, February 1, 2011
Chicken Tortilla Soup-Pioneer Woman
Recipe: Chicken Tortilla Soup
Prep Time: 10 Minutes | Cook Time: 1 Hour30 Minutes | Difficulty: Easy | Servings: 8
Ingredients
■2 whole Boneless, Skinless Chicken Breasts
■1 Tablespoon Olive Oil
■1-½ teaspoon Cumin
■1 teaspoon Chili Powder
■½ teaspoons Garlic Powder
■½ teaspoons Salt
■1 Tablespoon Olive Oil
■1 cup Diced Onion
■¼ cups Diced Green Bell Pepper
■¼ cups Red Bell Pepper
■3 cloves Garlic, Minced
■1 can Rotel Tomatoes And Green Chilies
■32 ounces, fluid Low Sodium Chicken Stock
■3 Tablespoons Tomato Paste
■4 cups Hot Water
■2 cans Black Beans, Drained
■3 Tablespoons Cornmeal Or Masa
■5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
■Garnishes:
■Sour Cream
■Diced Avocado
■Diced Red Onion
■Salsa Or Pico De Gallo
■Grated Monterey Jack Cheese
■Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Prep Time: 10 Minutes | Cook Time: 1 Hour30 Minutes | Difficulty: Easy | Servings: 8
Ingredients
■2 whole Boneless, Skinless Chicken Breasts
■1 Tablespoon Olive Oil
■1-½ teaspoon Cumin
■1 teaspoon Chili Powder
■½ teaspoons Garlic Powder
■½ teaspoons Salt
■1 Tablespoon Olive Oil
■1 cup Diced Onion
■¼ cups Diced Green Bell Pepper
■¼ cups Red Bell Pepper
■3 cloves Garlic, Minced
■1 can Rotel Tomatoes And Green Chilies
■32 ounces, fluid Low Sodium Chicken Stock
■3 Tablespoons Tomato Paste
■4 cups Hot Water
■2 cans Black Beans, Drained
■3 Tablespoons Cornmeal Or Masa
■5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
■Garnishes:
■Sour Cream
■Diced Avocado
■Diced Red Onion
■Salsa Or Pico De Gallo
■Grated Monterey Jack Cheese
■Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Bow tie lasagna
Bow-tie ‘Lasagna’
From Pioneer Woman Cooks
Ingredients
•1 pound Ground Beef
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream
Preparation Instructions
IFry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
From Pioneer Woman Cooks
Ingredients
•1 pound Ground Beef
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream
Preparation Instructions
IFry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Kinkerdaggers Chicken
Kinderdaggers Chicken
This is a recipe from a rest. in Spokane thanks to Lindsay Moores mom Jo Humble who is a wonderful cook!
4 Chicken Breast (each cut in half and pounded flat)
Dip each chicken into the following...
5t dijon mustard
1 cube butter, melted
1 clove garlic, pressed
Then dip into
1 cup Panko crumbs-Jap bread crumbs the best!!!
5T parmesean
2T fresh parsley
Place on a greased cookie sheet at 350 for 15-20 min
Dipping sauce 1 part dijon to 2 parts mayo
This is a recipe from a rest. in Spokane thanks to Lindsay Moores mom Jo Humble who is a wonderful cook!
4 Chicken Breast (each cut in half and pounded flat)
Dip each chicken into the following...
5t dijon mustard
1 cube butter, melted
1 clove garlic, pressed
Then dip into
1 cup Panko crumbs-Jap bread crumbs the best!!!
5T parmesean
2T fresh parsley
Place on a greased cookie sheet at 350 for 15-20 min
Dipping sauce 1 part dijon to 2 parts mayo
Monday, January 3, 2011
Lion House Rolls - Crescent Shape
2T yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter softened
2 t salt
2/3 cup powdered milk
1 egg
5-6 cups flour
Mix yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups flour. Add this to yeast mixture. Beat together till smooth. Gradually add remaining flour until soft dough is formed. Knead in mixer. Put in greased bowl. Cover and let rise till it doubles (2-3 hours). Punch down bubble. Divide dough into thirds. Roll out a third at a time into a circle. Cut into pizza slices. Starting at wide end, roll out into cresant rolls. Brush tops with melted butter and let rise another 1-2 hours on baking sheet. Bake for 15 min at 400 degrees. Enjoy!!
* Same recipe as Mels Lion House Rolls but less salt and rolled into a crescent shape not beehive.
2 cups warm water
1/3 cup sugar
1/3 cup butter softened
2 t salt
2/3 cup powdered milk
1 egg
5-6 cups flour
Mix yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups flour. Add this to yeast mixture. Beat together till smooth. Gradually add remaining flour until soft dough is formed. Knead in mixer. Put in greased bowl. Cover and let rise till it doubles (2-3 hours). Punch down bubble. Divide dough into thirds. Roll out a third at a time into a circle. Cut into pizza slices. Starting at wide end, roll out into cresant rolls. Brush tops with melted butter and let rise another 1-2 hours on baking sheet. Bake for 15 min at 400 degrees. Enjoy!!
* Same recipe as Mels Lion House Rolls but less salt and rolled into a crescent shape not beehive.
Monday, November 8, 2010
Cola Roast
1 (4-5lb) beef roast
1 (12oz) chili sauce
1 (0.9oz) onion soup mix
1 (12oz) can cola drink
Combine sauce, onion, soup, and cola, pour over roast in crockpot. Cook on low for 5-6 hrs.
1 (12oz) chili sauce
1 (0.9oz) onion soup mix
1 (12oz) can cola drink
Combine sauce, onion, soup, and cola, pour over roast in crockpot. Cook on low for 5-6 hrs.
Thursday, October 7, 2010
Super Yummy Garlic Chicken Pasta
16 oz Farfalle pasta
1 cup heavy whipping cream
4-6 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed or garlic salt
½ Tbs pepper
½ cup butter
1 lb bacon (cooked and crumbled)
½ cup parmesan cheese
1 (12oz) Lawrys mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Boil pasta. Shred chicken. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl pour over pasta and chicken and stir through.
1 cup heavy whipping cream
4-6 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed or garlic salt
½ Tbs pepper
½ cup butter
1 lb bacon (cooked and crumbled)
½ cup parmesan cheese
1 (12oz) Lawrys mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Boil pasta. Shred chicken. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl pour over pasta and chicken and stir through.
Thai Beef
Source: Everyday Foods magazine
Ingredients:
1 ¼ cup jasmine rice
1 can (13.5oz) coconut milk
Coarse salt
2 Tbs plus 1 tsp fish sauce
2 Tbs plus 1 tsp soysauce
1 tsp sugar
1 Tbs vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2 inch matchsticks
1 ¼ pounds ground beef
1 cup loosely packed torn fresh basil leaves
Lime wedges for serving
Directions:
In a medium saucepan, combine rice, coconut milk, ¾ cup water, and 1/2 tsp salt. Cover and bring to a boil; reduce heat to simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast ion skillet or wok over high heat. Add oil and heat; add garlic and half the chiles. Cook stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine, Serve beef over coconut rice with lime wedges.
Ingredients:
1 ¼ cup jasmine rice
1 can (13.5oz) coconut milk
Coarse salt
2 Tbs plus 1 tsp fish sauce
2 Tbs plus 1 tsp soysauce
1 tsp sugar
1 Tbs vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2 inch matchsticks
1 ¼ pounds ground beef
1 cup loosely packed torn fresh basil leaves
Lime wedges for serving
Directions:
In a medium saucepan, combine rice, coconut milk, ¾ cup water, and 1/2 tsp salt. Cover and bring to a boil; reduce heat to simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast ion skillet or wok over high heat. Add oil and heat; add garlic and half the chiles. Cook stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine, Serve beef over coconut rice with lime wedges.
Meat loaf
Sandy’s Meatloaf
1 cup tomato juice (can substitute tomato sauce with water)
¾ cup instant Quaker oats
1 egg
¼ cup chopped onion (if small use entire onion
½ tsp salt
¼ tsp pepper
1 ½ lbs ground beef
Green, yellow or red peppers for stuffing
Combine ingredients. Bake for 1 hr at 350 degrees. If stuffing in peppers wrap peppers in foil then line in cake pan.
1 cup tomato juice (can substitute tomato sauce with water)
¾ cup instant Quaker oats
1 egg
¼ cup chopped onion (if small use entire onion
½ tsp salt
¼ tsp pepper
1 ½ lbs ground beef
Green, yellow or red peppers for stuffing
Combine ingredients. Bake for 1 hr at 350 degrees. If stuffing in peppers wrap peppers in foil then line in cake pan.
Chicken Shish Kabobs
Shish kabobs Ina Garten
By Adrienne Poulsen
Marinade for chicken:
4 lemons
¾ cup olive oil
2 tsp salt
1 tsp pepper
½ T dried thyme (roll in hands to break apart)
Whisk together above ingredients, marinate chicken for 6 hrs.
For the Shiskabobs:
Place skewers in water to soak.
Assemble kabobs:
Mushrooms
Peppers- yellow/red
Purple onion
Zucchini, yellow squash
Chicken
Place on grill, cook, enjoy!!
By Adrienne Poulsen
Marinade for chicken:
4 lemons
¾ cup olive oil
2 tsp salt
1 tsp pepper
½ T dried thyme (roll in hands to break apart)
Whisk together above ingredients, marinate chicken for 6 hrs.
For the Shiskabobs:
Place skewers in water to soak.
Assemble kabobs:
Mushrooms
Peppers- yellow/red
Purple onion
Zucchini, yellow squash
Chicken
Place on grill, cook, enjoy!!
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