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Sunday, October 25, 2015

Trees, Seeds, And Beans (broccoli Slaw)

Ingredients

  • Servings: 4
  • 2 1/2 cups broccoli florets, cut into bite-size pieces
  • 4 cups ice water, or as needed
  • 1/2 (15 ounce) can garbanzo beans, drained and rinsed
  • 1/4 cup matchstick-cut carrots
  • 2 tablespoons raisins
  • 2 tablespoons sunflower seeds
  • 1/3 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon vinegar
  • 1/4 teaspoon red pepper flakes
  • salt and ground black pepper to taste
  • 2 tablespoons sunflower seeds, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins

  • bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. transfer to a bowl of ice water; drain.
  • combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. stir dressing into broccoli mixture. cover and refrigerate for at least 1 hour for flavors to blend. garnish with about 2 tablespoons sunflower seeds.

Saturday, October 24, 2015

Cinnamon-curry Tuna Salad

Ingredients

  • Servings: 4
  • 2 (6 ounce) cans water packed tuna, drained and flaked
  • 2 teaspoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground black pepper
  • salt to taste

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.

Black-eyed Pea Gumbo

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.

Black-eyed Pea Gumbo

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.

Friday, October 23, 2015

Anniversary Chicken I

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
  • bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Thursday, October 22, 2015

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Wednesday, October 21, 2015

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Tuesday, October 20, 2015

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Monday, October 19, 2015

Anniversary Chicken I

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
  • bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Sunday, October 18, 2015

Cinnamon-curry Tuna Salad

Ingredients

  • Servings: 4
  • 2 (6 ounce) cans water packed tuna, drained and flaked
  • 2 teaspoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground black pepper
  • salt to taste

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Wednesday, October 14, 2015

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Black-eyed Pea Gumbo

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.

Tuesday, October 13, 2015

Cinnamon-curry Tuna Salad

Ingredients

  • Servings: 4
  • 2 (6 ounce) cans water packed tuna, drained and flaked
  • 2 teaspoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground black pepper
  • salt to taste

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.

Cinnamon-curry Tuna Salad

Ingredients

  • Servings: 4
  • 2 (6 ounce) cans water packed tuna, drained and flaked
  • 2 teaspoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground black pepper
  • salt to taste

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Black-eyed Pea Gumbo

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.

Sunday, October 11, 2015

Anniversary Chicken I

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
  • bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Saturday, October 10, 2015

Chicken Fiesta Salad

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet dry fajita seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
  • prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

black bean and couscous salad

Ingredients

  • Servings: 8
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Ready Time: 35 mins

  • bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
  • in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

black bean and couscous salad

Ingredients

  • Servings: 8
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Ready Time: 35 mins

  • bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
  • in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Cinnamon-curry Tuna Salad

Ingredients

  • Servings: 4
  • 2 (6 ounce) cans water packed tuna, drained and flaked
  • 2 teaspoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground black pepper
  • salt to taste

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Thursday, October 8, 2015

Black-eyed Pea Gumbo

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Monday, October 5, 2015

southern chicken salad

Ingredients

  • Servings: 4
  • 1/2 cup mayonnaise
  • 3 tablespoons buttermilk
  • 1/4 cup minced green onions
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 cup dry
  • 1 sprig fresh dill weed
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups seedless grapes
  • 1 cup thinly sliced celery
  • 8 leaves red leaf lettuce - rinsed
  • 1/2 cup chopped salted cashews
  • 5 sprigs fresh dill weed, for garnish

Recipe

  • to make dressing: whisk the mayonnaise, green onions, buttermilk, dill and ground black pepper in a small bowl to blend (can be made 1 day ahead). cover and chill.
  • to make salad: arrange the chicken in a heavy, medium size skillet. add the , dill and ground black pepper. season with salt. if necessary, add water to cover the chicken. simmer over medium low heat until chicken is just cooked through, turning once (about 11 minutes). transfer chicken to a plate and let cool.
  • cut chicken into 1/2 inch pieces. place in a large bowl. add the grapes and the celery and mix in the dressing to thoroughly coat the mixture. season with salt and pepper to taste. cover and refrigerate for at least 20 minutes to develop the flavors. (can be prepared up to 3 hours ahead).
  • arrange the lettuce leaves on plates, mound on the salad and sprinkle with nuts. garnish with fresh dill and serve.

Hot Turkey Salad

Ingredients

  • Servings: 6
  • 2 cups cubed cooked turkey
  • 2 cups chopped celery
  • 2 teaspoons grated onion
  • 1/2 cup pecans, chopped
  • 1/2 teaspoon salt
  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/2 cup cheddar cheese, grated
  • 1 cup potato chips, crushed

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins

  • preheat oven to 450 degrees f (230 degrees c). grease a 9x13 inch baking dish.
  • mix the turkey, celery, onion, pecans, and salt together in a mixing bowl. stir in the mayonnaise and lemon juice until evenly blended. spoon into the prepared baking dish. sprinkle with cheddar cheese, then potato chips.
  • bake in preheated oven until cheese melts, 10 to 12 minutes.

Anniversary Chicken I

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
  • bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Sunday, October 4, 2015

macaroni salad

Ingredients

  • Servings: 4
  • 5 cups macaroni
  • 4 tablespoons mayonnaise
  • 1 egg
  • 1 teaspoon distilled vinegar
  • 1 bunch green onions, finely chopped
  • 3 hard-cooked eggs, diced
  • 1 dill pickle, finely chopped

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • bring a large pot of lightly salted water to a boil. add macaroni and cook until al dente; drain.
  • in a mixing bowl, combine mayonnaise, raw egg and vinegar; whisk until smooth. mix the green onions, hard-cooked eggs, and pickle into a bowl. stir in cooled macaroni and mix until thoroughly combined.

Chicken Fiesta Salad

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet dry fajita seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
  • prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Saturday, October 3, 2015

Kelaguen Chicken

Ingredients

  • Servings: 4
  • 1 tablespoon salt
  • 1 (3 pound) whole chicken, cut into pieces
  • 1/2 cup lemon juice
  • 1 cup grated fresh coconut
  • 1 hot chile pepper, minced

Recipe

  • sprinkle chicken with salt and place pieces on a broiler pan. broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
  • bone, and finely chop cooked chicken pieces.
  • in a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. chill for at least one hour and serve.

Friday, October 2, 2015

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Black-eyed Pea Gumbo

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.