I made this the other night with some trepidation . . . but it turned out SO good! Never mind that the kids ate theirs a la carte, I put everything together on mine and it was FANTASTIC!!!
2 heads romaine, chopped
1/2 c feta cheese
3 tomatoes, diced
1 mango diced (or can use mandarin oranges)
2 chicken breasts, cooked and seasoned with steak seasoning or lemon pepper
1 bag tortilla chips
2 c cooked rice
Dressing:
1/3 c Dijon mustard
2 T lime juice
1 t chili powder
3/4 c mayo
1/2 c white vinegar
1/3 c soy sauce
1/2 c white sugar
2 t minced garlic
1 t ginger
(this makes almost a pint of dressing, but it's yummy! I guess you could half it, but don't leave out anything--weird combos but really good!)
Grill or bake the chicken and cut into cubes. Cut lettuce, tomatoes, and mango. Cook rice until tender. For the dressing, blend the ingredients together until smooth. Layer salad with rice on the bottom, then lettuce, tomatoes, chicken, mango, feta, and tortilla chips crushed up. Serve with dressing.
YUM!!!
Sunday, March 6, 2011
Smothered Blue Cheese Steak
Bleu cheese Butter:
1/2 c butter, softened
1 c bleu cheese (can also use parmesan or feta)
1/2 t pepper
1/2 t salt
2 cloves garlic, minced
2 T balsamic vinegar
1/4 c parmesan cheese
4-6 pieces of good, quality steak
8 oz pkg mushrooms, sliced or cut into fourths
Puree all the butter ingredients until smooth. Place one steak per person on a baking stone or in a 9x13 pan. Season with Montreal Steak Seasoning (or salt and pepper). Place in the oven on a low rack and broil for 5 minutes. Take steaks out of oven and drain off any juices. Spread bleu cheese butter ALL over steaks generously. Dice mushrooms and place around steaks. (Yeah, that's not happening at my house . . . at least not on my steak!) : ) Put back in the oven and broil for another 5-10 minutes, depending on how well-done you like your steaks. Can serve with extra bleu cheese butter on the side.
1/2 c butter, softened
1 c bleu cheese (can also use parmesan or feta)
1/2 t pepper
1/2 t salt
2 cloves garlic, minced
2 T balsamic vinegar
1/4 c parmesan cheese
4-6 pieces of good, quality steak
8 oz pkg mushrooms, sliced or cut into fourths
Puree all the butter ingredients until smooth. Place one steak per person on a baking stone or in a 9x13 pan. Season with Montreal Steak Seasoning (or salt and pepper). Place in the oven on a low rack and broil for 5 minutes. Take steaks out of oven and drain off any juices. Spread bleu cheese butter ALL over steaks generously. Dice mushrooms and place around steaks. (Yeah, that's not happening at my house . . . at least not on my steak!) : ) Put back in the oven and broil for another 5-10 minutes, depending on how well-done you like your steaks. Can serve with extra bleu cheese butter on the side.
Tortilla White Bean Chicken Soup
3 chicken breasts
3 cans white beans, drained
1 jar salsa
2 c cheddar cheese
1 T cumin
2 cans chicken broth
1/4 c cilantro
2 T lime juice
Garnishes:
tortilla chips
sour cream
sliced avocados
Place the chicken breasts into a large pot with the broth and salsa. You may need to add extra water if the soup is too thick. Let the chicken simmer until it is nearly cooked through. Add the canned beans, cilantro, lime, and cheese to the soup. Remove the chicken pieces and shred or cut into chunks. Place back into soup. Season soup with cumin, salt, and pepper as desired. Serve with garnishes!
3 cans white beans, drained
1 jar salsa
2 c cheddar cheese
1 T cumin
2 cans chicken broth
1/4 c cilantro
2 T lime juice
Garnishes:
tortilla chips
sour cream
sliced avocados
Place the chicken breasts into a large pot with the broth and salsa. You may need to add extra water if the soup is too thick. Let the chicken simmer until it is nearly cooked through. Add the canned beans, cilantro, lime, and cheese to the soup. Remove the chicken pieces and shred or cut into chunks. Place back into soup. Season soup with cumin, salt, and pepper as desired. Serve with garnishes!
Ham and Potato Soup
(Dave said this was THE BEST SOUP I've ever made!)
3 1/2 c peeled and diced potatoes (unless using red, then don't peel)
1/3 c celery, diced
1/3 c onion, chopped
1/3 c carrots, chopped (optional)
1 c cooked ham, cubed
3 1/4 c water
2 T chicken bouillon granules
1/2 t salt, or to taste
1 t pepper
5 T butter
5 T flour
2 c milk (or half & half, or cream)
1 c cheddar cheese, shredded
Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper.
In a separate sauce pan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick (about 1 minute). Slowly stir in milk as not to allow lumps to form, until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Put the shredded cheese in the soup to warm, or serve on top of each bowl. Serve immediately.
3 1/2 c peeled and diced potatoes (unless using red, then don't peel)
1/3 c celery, diced
1/3 c onion, chopped
1/3 c carrots, chopped (optional)
1 c cooked ham, cubed
3 1/4 c water
2 T chicken bouillon granules
1/2 t salt, or to taste
1 t pepper
5 T butter
5 T flour
2 c milk (or half & half, or cream)
1 c cheddar cheese, shredded
Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper.
In a separate sauce pan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick (about 1 minute). Slowly stir in milk as not to allow lumps to form, until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Put the shredded cheese in the soup to warm, or serve on top of each bowl. Serve immediately.
Easy California Chicken Marinade
1 c soy sauce
1 c brown sugar
1/2 c butter, melted
1 t dry mustard
1/4 c water
3-4 chicken breasts, cut into strips
Place all of the marinade ingredients together in a ziploc bag or tupperware. Add the chicken, marinade for up to 12 hours. Remove the chicken from the marinade and place on a greased cookie sheet or stone. Broil the chicken for 8-10 mins, or until the chicken is cooked through. (Time will depend on how thick your chicken pieces are.) Chicken can also be grilled.
1 c brown sugar
1/2 c butter, melted
1 t dry mustard
1/4 c water
3-4 chicken breasts, cut into strips
Place all of the marinade ingredients together in a ziploc bag or tupperware. Add the chicken, marinade for up to 12 hours. Remove the chicken from the marinade and place on a greased cookie sheet or stone. Broil the chicken for 8-10 mins, or until the chicken is cooked through. (Time will depend on how thick your chicken pieces are.) Chicken can also be grilled.
Maple Brown Sugar Ham
7-8 lb bone-in spiral ham (or boneless)
1 c brown sugar
1/2 c natural maple syrup
2 c pineapple juice
dash of nutmeg
1/2 t salt
Unwrap the ham and discard the flavor packet. Place the ham into a large 6-7 quart slow cooker, flat side down. Rub the brown sugar on all sides. Mix together the pineapple juice, maple syrup, nutmeg, and salt. Pour the juice over the ham. Cover the ham and cook on low for 4-5 hours. An hour before serving, baste the ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 mins before carving. Serve with the extra juices on the side for dipping.
1 c brown sugar
1/2 c natural maple syrup
2 c pineapple juice
dash of nutmeg
1/2 t salt
Unwrap the ham and discard the flavor packet. Place the ham into a large 6-7 quart slow cooker, flat side down. Rub the brown sugar on all sides. Mix together the pineapple juice, maple syrup, nutmeg, and salt. Pour the juice over the ham. Cover the ham and cook on low for 4-5 hours. An hour before serving, baste the ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 mins before carving. Serve with the extra juices on the side for dipping.
Baked Chicken Taquitos
One of my new favorites (and my kids like it too!):
8 oz cream cheese, softened
1/2 c to 1 c salsa (verde or regular)
1 T lime juice
1 t cumin
1 t chili powder
1/2 t onion powder
1/2 t garlic powder
3 T cilantro, chopped
2 green onion stalks, diced
2 c cooked and shredded chicken
1 c cheddar or Monterey cheese, shredded
flour or corn tortillas
kosher salt
cooking spray
Heat oven to 425 and line a cookie sheet with tinfoil that has been lightly coated with cooking spray. In a bowl, mix cream cheese, salsa, lime juice,and seasonings. Stir to combine, then add cilantro and green onions. Add chicken and cheese, combine well. Place 2 - 3 T of the chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tightly as possible.
Place filled taquitos seam-side down on the cookie sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray and lightly sprinkle some kosher salt on top. Place in a pan and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, or guacamole.
8 oz cream cheese, softened
1/2 c to 1 c salsa (verde or regular)
1 T lime juice
1 t cumin
1 t chili powder
1/2 t onion powder
1/2 t garlic powder
3 T cilantro, chopped
2 green onion stalks, diced
2 c cooked and shredded chicken
1 c cheddar or Monterey cheese, shredded
flour or corn tortillas
kosher salt
cooking spray
Heat oven to 425 and line a cookie sheet with tinfoil that has been lightly coated with cooking spray. In a bowl, mix cream cheese, salsa, lime juice,and seasonings. Stir to combine, then add cilantro and green onions. Add chicken and cheese, combine well. Place 2 - 3 T of the chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tightly as possible.
Place filled taquitos seam-side down on the cookie sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray and lightly sprinkle some kosher salt on top. Place in a pan and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, or guacamole.
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