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Thursday, January 21, 2016

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.

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.

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

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.

Wednesday, January 20, 2016

strawberry-melon summer salad

Ingredients

  • Servings: 6
  • 1 cup lemon yogurt
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 2 cups watermelon balls
  • 2 cups cantaloupe balls
  • 2 cups halved fresh strawberries

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. toss to coat, and 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.

Mayo-free Potato Salad

Ingredients

  • Servings: 8
  • 9 large red potatoes
  • 2 dill pickles, chopped
  • 2 green onions, chopped
  • 2 stalks celery, chopped
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons dill pickle juice
  • 2 teaspoons dried dill weed
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup red vinegar
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon paprika, for garnish (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins

  • 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, about 20 minutes. drain and allow to steam dry for a minute or two. chill the potatoes in cold water, and chop into cubes when cool enough to handle.
  • transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. in a bowl, whisk together the olive oil, red vinegar, and dijon mustard, and pour the dressing over the potato mixture. toss again to coat all ingredients with dressing. sprinkle with 1/4 teaspoon paprika.

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.

kristen's bacon ranch potato salad

Ingredients

  • Servings: 8
  • 2 pounds red potatoes, cut into bite-size pieces
  • 1 (16 ounce) container sour cream
  • 1 (1 ounce) package ranch dressing mix
  • 1 1/4 cups cooked bacon, crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 2 bunches green onions, thinly sliced

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins

  • place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain, then run under cold water until cool.
  • combine the sour cream and ranch dressing mix in a small bowl until well-blended. transfer the potatoes, bacon, cheddar cheese, and green onions to a large bowl. stir in the sour cream mixture until well-coated. cover and refrigerate for about 2 hours before serving.

Cola-brined Chicken Wings

Ingredients

  • Servings: 4
  • 1/2 cup kosher salt
  • 1 liter cola-flavored carbonated beverage
  • 4 pounds chicken wings
  • 1/2 cup vegetable oil
  • 1/4 cup packed brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground mustard
  • 4 teaspoons paprika

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins

  • pour 1/2 cup kosher salt and the cola into a resealable plastic bag, mix until the salt dissolves. add the chicken wings, coat with the brine, squeeze out excess air, and seal the bag. brine in the refrigerator for 2 hours. while the chicken is brining, stir together the vegetable oil, brown sugar, 2 tablespoons kosher salt, garlic powder, black pepper, mustard powder, and paprika in a small bowl to form a paste; set aside.
  • preheat an outdoor grill for medium heat, and lightly oil the grate.
  • drain the chicken wings in a colander set in the sink, then pat dry with paper towels. place the wings into a large mixing bowl, then mix in the spice paste until evenly coated.
  • grill the wings on the preheated grill, turning occasionally, until the chicken is no longer pink at the bone, 10 to 15 minutes.

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.

no salt vinaigrette

Ingredients

  • Servings: 8
  • 1/2 cup red vinegar
  • 1/3 cup olive oil
  • 1 teaspoon lemon juice
  • 2 cloves garlic, crushed
  • 1 tablespoon italian seasoning
  • 1/8 teaspoon white pepper

Recipe

    Preparation Time: 5 mins Ready Time: 20 mins

  • whisk together the red vinegar, olive oil, lemon juice, garlic, italian seasoning, and white pepper in a small bowl. let stand for at least 15 minutes before serving.

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.

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

clark's quiche

Ingredients

  • Servings: 2
  • 1/2 pound thick sliced bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (8 ounce) container sour cream
  • salt and pepper to taste
  • 2 (9 inch) unbaked pie crusts
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1/2 pound fresh mushrooms, finely diced
  • 2 cups finely diced smoked ham
  • 8 ounces monterey jack cheese, shredded
  • 8 ounces cheddar cheese, shredded
  • 4 ounces parmesan cheese, grated
  • 8 eggs
  • 1 1/2 cups half-and-half cream
  • 1 tablespoon dried parsley
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • preheat oven to 375 degrees f (190 degrees c). place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside. cook spinach according to package instructions. allow to cool, then squeeze dry.
  • heat olive oil in skillet over medium heat. saute onions until soft and translucent. stir in mushrooms, and cook for 2 minutes, or until soft. stir in ham and cooked bacon. remove from heat.
  • in a large bowl, combine spinach, sour cream, salt and pepper. divide, and spread into pie crusts. layer with bacon mixture. mix together monterey jack, cheddar and parmesan, and sprinkle over pies. whisk together eggs, half-and-half and parsley. season with salt and pepper, and pour over pies.
  • place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. the top will be puffed and golden brown. remove from oven, and let stand for 5 to 10 minutes.

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

Tuesday, January 19, 2016

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.

kristen's bacon ranch potato salad

Ingredients

  • Servings: 8
  • 2 pounds red potatoes, cut into bite-size pieces
  • 1 (16 ounce) container sour cream
  • 1 (1 ounce) package ranch dressing mix
  • 1 1/4 cups cooked bacon, crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 2 bunches green onions, thinly sliced

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins

  • place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain, then run under cold water until cool.
  • combine the sour cream and ranch dressing mix in a small bowl until well-blended. transfer the potatoes, bacon, cheddar cheese, and green onions to a large bowl. stir in the sour cream mixture until well-coated. cover and refrigerate for about 2 hours before serving.

no salt vinaigrette

Ingredients

  • Servings: 8
  • 1/2 cup red vinegar
  • 1/3 cup olive oil
  • 1 teaspoon lemon juice
  • 2 cloves garlic, crushed
  • 1 tablespoon italian seasoning
  • 1/8 teaspoon white pepper

Recipe

    Preparation Time: 5 mins Ready Time: 20 mins

  • whisk together the red vinegar, olive oil, lemon juice, garlic, italian seasoning, and white pepper in a small bowl. let stand for at least 15 minutes before serving.

clark's quiche

Ingredients

  • Servings: 2
  • 1/2 pound thick sliced bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (8 ounce) container sour cream
  • salt and pepper to taste
  • 2 (9 inch) unbaked pie crusts
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1/2 pound fresh mushrooms, finely diced
  • 2 cups finely diced smoked ham
  • 8 ounces monterey jack cheese, shredded
  • 8 ounces cheddar cheese, shredded
  • 4 ounces parmesan cheese, grated
  • 8 eggs
  • 1 1/2 cups half-and-half cream
  • 1 tablespoon dried parsley
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • preheat oven to 375 degrees f (190 degrees c). place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside. cook spinach according to package instructions. allow to cool, then squeeze dry.
  • heat olive oil in skillet over medium heat. saute onions until soft and translucent. stir in mushrooms, and cook for 2 minutes, or until soft. stir in ham and cooked bacon. remove from heat.
  • in a large bowl, combine spinach, sour cream, salt and pepper. divide, and spread into pie crusts. layer with bacon mixture. mix together monterey jack, cheddar and parmesan, and sprinkle over pies. whisk together eggs, half-and-half and parsley. season with salt and pepper, and pour over pies.
  • place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. the top will be puffed and golden brown. remove from oven, and let stand for 5 to 10 minutes.

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.

Cola-brined Chicken Wings

Ingredients

  • Servings: 4
  • 1/2 cup kosher salt
  • 1 liter cola-flavored carbonated beverage
  • 4 pounds chicken wings
  • 1/2 cup vegetable oil
  • 1/4 cup packed brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground mustard
  • 4 teaspoons paprika

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins

  • pour 1/2 cup kosher salt and the cola into a resealable plastic bag, mix until the salt dissolves. add the chicken wings, coat with the brine, squeeze out excess air, and seal the bag. brine in the refrigerator for 2 hours. while the chicken is brining, stir together the vegetable oil, brown sugar, 2 tablespoons kosher salt, garlic powder, black pepper, mustard powder, and paprika in a small bowl to form a paste; set aside.
  • preheat an outdoor grill for medium heat, and lightly oil the grate.
  • drain the chicken wings in a colander set in the sink, then pat dry with paper towels. place the wings into a large mixing bowl, then mix in the spice paste until evenly coated.
  • grill the wings on the preheated grill, turning occasionally, until the chicken is no longer pink at the bone, 10 to 15 minutes.

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.

Monday, January 18, 2016

rice, asparagus and cucumber salad

Ingredients

  • Servings: 6
  • 1 3/4 cups water
  • 1 cup long-grain white rice
  • 1 pound thin asparagus spears, trimmed and cut into 1 inch
  • 1 1/2 cups english cucumber - peeled, seeded and chopped
  • 3 green onions, chopped
  • 2 tablespoons dijon mustard
  • 1 tablespoon white sugar
  • 1 tablespoon white vinegar
  • 1/2 teaspoon dry mustard
  • 2 1/2 tablespoons vegetable oil
  • 1/4 cup chopped fresh dill weed
  • 4 heads butter lettuce

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins

  • in a medium saucepan, bring 1 3/4 cups water to boil. add rice; return to boil. reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. fluff with fork; transfer to bowl. cool to room temperature.
  • cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. drain and rinse with cold water to cool. cut the asparagus into 1-inch pieces. add asparagus, cucumber and green onions to rice.
  • whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. cover salad and dressing separately. refrigerate until chilled.
  • pour dressing into salad and season with salt and pepper. line large bowl with lettuce and mound salad in bowl. garnish with dill sprigs.

Warm Mushroom Salad

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 1/2 cups sliced fresh mushrooms
  • 1 clove garlic, chopped (optional)
  • 2 1/2 tablespoons olive oil
  • 2 1/2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • 1 (10 ounce) package baby greens mix

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • heat 1 tablespoon of olive oil in a skillet over medium heat. add mushrooms, and cook stirring until soft. continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
  • put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. toss to blend, and serve immediately.

no salt vinaigrette

Ingredients

  • Servings: 8
  • 1/2 cup red vinegar
  • 1/3 cup olive oil
  • 1 teaspoon lemon juice
  • 2 cloves garlic, crushed
  • 1 tablespoon italian seasoning
  • 1/8 teaspoon white pepper

Recipe

    Preparation Time: 5 mins Ready Time: 20 mins

  • whisk together the red vinegar, olive oil, lemon juice, garlic, italian seasoning, and white pepper in a small bowl. let stand for at least 15 minutes before serving.

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.

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.

eggplant stuffed with lamb and feta

Ingredients

  • Servings: 4
  • 2 large eggplants, halved lengthwise
  • 1/4 cup olive oil
  • 1 pound ground lamb
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 1 1/4 cups marinara sauce
  • 1 (8 ounce) package crumbled feta cheese
  • 2 eggs, beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup shredded mozzarella cheese

Recipe

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

    Ready Time: 1 hr 50 mins

  • preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
  • brush the cut surfaces of the eggplant halves with half of the olive oil. place cut-side-up the baking sheet, and place into the oven. bake the eggplant for 30 minutes until tender. once done, remove and allow to cool slightly. scoop out the flesh, leaving the shells 1/2 inch thick. remove as many of the seeds as you can, then coarsely chop the flesh, and place into a large mixing bowl.
  • meanwhile, heat the remaining olive oil in a skillet over medium-high heat. add the ground lamb, and cook for a few minutes until it begins to crumble. stir in the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. cook until the onion has softened, and the lamb is no longer pink, about 5 minutes. place the meat mixture into the bowl with the eggplant, and stir in the marinara sauce, feta cheese, eggs, and bread crumbs until well mixed.
  • evenly divide the lamb mixture into the eggplant shells, then return the eggplant to the oven. bake for 10 minutes, then sprinkle with the mozzarella, and reduce the oven temperature to 375 degrees f (190 degrees c). bake until the filling has set, and the mozzarella has turned golden brown, about 25 minutes more.

Sunday, January 17, 2016

turkey and avocado panini

Ingredients

  • Servings: 2
  • 4 slices artisan bread such as ciabatta
  • 2 teaspoons honey dijon salad dressing
  • 1/2 cup baby spinach leaves
  • 1/4 pound sliced oven-roasted deli turkey breast
  • 1/4 red onion, cut into strips
  • 1 ripe avocado from mexico, peeled, pitted and thickly sliced
  • salt and pepper to taste
  • 1/4 cup crumbled soft goat cheese
  • non-stick cooking spray

Recipe

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

  • spread one side of sandwiches with honey dijon dressing, and top with baby spinach leaves. next, layer turkey breast and red onion over the spinach.
  • on the other half of the sandwich, place the avocado slices. season to taste with salt and pepper. sprinkle goat cheese over avocado slices. close sandwiches.
  • preheat a panini press according to manufacturer's directions. spray panini press with cooking spray. place sandwiches into the press and close. cook until the bread is toasted and crisp, with golden brown grill marks and the cheese begins to melt, 5 to 8 minutes.

Cranberry Salad I

Ingredients

  • Servings: 8
  • 2 (12 ounce) packages fresh cranberries
  • 1 cup white sugar
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 cup chopped pecans
  • 1 pint heavy whipping cream
  • 7 ounces miniature marshmallows

Recipe

    Preparation Time: 15 mins Ready Time: 12 hrs 15 mins

  • coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. cover and refrigerate for 12 hours.
  • whip the cream until stiff. add the pineapple and nuts to the cranberries, mix well. fold in whipped cream and marshmallows; 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.

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

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, January 16, 2016

classic american-style potato salad

Ingredients

  • Servings: 6
  • 2 pounds red boiling potatoes, scrubbed
  • 2 tablespoons red vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 hard-cooked eggs
  • 1 small celery stalk
  • 1/4 cup chopped sweet pickle (not relish)
  • 3 scallions
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons dijon-style mustard

Recipe

  • place potatoes in a pot with water to cover. bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. drain, rinse under cold water and drain again. cool slightly.
  • cut warm potatoes into 3/4-inch dice with a serrated knife. layer them in a bowl, seasoning with vinegar, salt and pepper as you go. cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. add to potatoes, along with parsley. stir in mayonnaise and mustard until everything is combined. chill, covered, before serving.

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.

Farro Salad With Asparagus And Parmesan

Ingredients

  • Servings: 12
  • 2 cups farro
  • 3/4 pound fresh asparagus, trimmed
  • 1 cup red and yellow cherry tomatoes, halved
  • 3/4 cup chopped walnuts
  • 3/4 cup dried cranberries
  • 1/2 cup chopped fresh parsley
  • 1/3 cup chopped fresh chives
  • 1/4 cup balsamic vinaigrette, or to taste
  • 1 cup shaved parmesan cheese, divided

Recipe

    Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 13 hrs 15 mins

  • soak farro in a large bowl of water for at least 12 hours. drain.
  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the drained farro, and return to a boil. reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. drain and allow to cool.
  • bring a large pot of lightly salted water to a boil. add the asparagus, and cook uncovered until tender, about 3 minutes. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. once the asparagus is cold, drain well, and chop. set aside.
  • place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups parmesan cheese, then toss. top with the remaining 1/4 cup of parmesan cheese. serve at room temperature.

Fennel-smoked Salmon

Ingredients

  • Servings: 2
  • 2 cups wood chips
  • 1 bulb fennel, trimmed and very thinly sliced
  • 2 (7 ounce) salmon fillets
  • salt and ground black pepper to taste
  • 1 cup quartered cherry tomatoes
  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 2 tablespoons fennel fronds and threads
  • 1 pinch white sugar
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins

  • place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
  • preheat an outdoor charcoal grill for medium heat and lightly oil the grate. sprinkle wood chips over coals and close grill lid, leaving top vents open. when smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
  • generously season salmon fillets with salt and black pepper. place salmon on top of fennel slices. close the grill lid, leaving the vents shut. cook until salmon is tender and starting to flake, 15 to 20 minutes. remove from grill and let rest for 5 minutes. discard fennel slices.
  • combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. spoon tomato mixture over salmon and serve.

Friday, January 15, 2016

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.

tofu parmigiana

Ingredients

  • Servings: 4
  • 1/2 cup seasoned bread crumbs
  • 5 tablespoons grated parmesan cheese
  • 2 teaspoons dried oregano, divided
  • salt to taste
  • ground black pepper to taste
  • 1 (12 ounce) package firm tofu
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon dried basil
  • 1 clove garlic, minced
  • 4 ounces shredded mozzarella cheese

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • in a small bowl, combine bread crumbs, 2 tablespoons parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
  • slice tofu into 1/4 inch thick slices, and place in bowl of cold water. one at a time, press tofu slices into crumb mixture, turning to coat all sides.
  • heat oil in a medium skillet over medium heat. cook tofu slices until crisp on one side. drizzle with a bit more olive oil, turn, and brown on the other side.
  • combine tomato sauce, basil, garlic, and remaining oregano. place a thin layer of sauce in an 8 inch square baking pan. arrange tofu slices in the pan. spoon remaining sauce over tofu. top with shredded mozzarella and remaining 3 tablespoons parmesan.
  • bake at 400 degrees f (205 degrees c) for 20 minutes.

Monday Night Hot Wing Dip

Ingredients

  • Servings: 4
  • 1 pound skinless, boneless chicken breast halves
  • 1 cup ranch salad dressing
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup hot pepper sauce
  • 2 cups shredded cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • place the chicken breasts into a saucepan and fill with enough water to cover. bring to a boil, then simmer over medium heat until chicken is tender enough to be pulled apart with a fork. drain and cool until cool enough to touch. shred or chop chicken and place in a 1 to 2 quart casserole.
  • mix the cream cheese into the chicken until well blended, then stir in the ranch dressing and hot sauce. top with cheddar cheese.
  • bake uncovered for 20 minutes in the preheated oven, until cheese is browned and the sauce is bubbly.

Thursday, January 14, 2016

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.

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.

Christmas Cranberry Salad

Ingredients

  • Servings: 6
  • 1 pound cranberries, finely ground
  • 2 cups white sugar
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (16 ounce) package miniature marshmallows
  • 1 cup chopped pecans (optional)
  • 1 pint whipped cream, beaten stiff

Recipe

  • mix together the cranberries and sugar; cover and refrigerate overnight.
  • the next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. mix well.
  • pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

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, January 13, 2016

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

Zesty Marinated Asparagus

Ingredients

  • Servings: 4
  • 2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
  • 1 1/2 cups balsamic vinaigrette salad dressing
  • 2 teaspoons grated lemon zest
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 3 hrs

  • bring a large pot of salted water to a boil. blanch asparagus just until tender, about 1 minute. plunge into a bowl of cold water to cool. drain asparagus and place in a large resealable plastic bag. pour in vinaigrette and seal bag. refrigerate at least 3 hours, turning bag occasionally.
  • just before serving, drain asparagus, reserving vinaigrette. arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. serve reserved vinaigrette in a small dish on the side.

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 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.

asian steak stir-fry salad

Ingredients

  • Servings: 2
  • 1/4 cup peanut oil
  • 2 tablespoons soy sauce
  • 1 teaspoon ground black pepper
  • 1 pound skirt steak, sliced into strips
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped fresh ginger root
  • 1 tablespoon chopped serrano pepper
  • 1 cup fresh baby spinach
  • 1/4 cup balsamic vinaigrette salad dressing

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 12 hrs 30 mins

  • whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. add the steak, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 12 to 24 hours.
  • cook and stir the steak and the marinade in a large skillet over medium heat. stir in the bell pepper, onion, green onion, ginger, and serrano pepper. cook until the steak is evenly brown. serve over a bed of spinach with the balsamic vinaigrette.

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.

Tuesday, January 12, 2016

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.

fourth of july potato salad

Ingredients

  • Servings: 8
  • 3 pounds potatoes, peeled and diced
  • 1/3 cup vinegar
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 3/4 cup chopped onion
  • 3 hard-cooked eggs, peeled and chopped

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins

  • bring a large pot of salted water to a boil, add the potatoes and let cook until tender. while the potatoes cook, in a large bowl, whisk together the vinegar, sugar, mustard, salt and pepper. drain the potatoes, stir them into the vinegar mixture and let them marinate for 30 minutes to absorb the flavors.
  • in a small bowl, whisk the mayonnaise, sour cream and heavy cream. fold this creamy mixture into the potato mixture along with the onions and hard-cooked eggs. cover and chill before serving if you wish. (this salad keeps for up to 3 days in the refrigerator.)

sesame pasta chicken salad

Ingredients

  • Servings: 10
  • 1/4 cup sesame seeds
  • 1 (16 ounce) package bow tie pasta
  • 1/2 cup vegetable oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 3 cups shredded, cooked chicken breast meat
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped green onion

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
  • bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
  • in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
  • pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

Honey Mustard Dressing Ii

Ingredients

  • Servings: 6
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 1 tablespoon honey
  • 1/2 tablespoon lemon juice

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • in a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. store covered in the refrigerator.

herbed rice and spicy black bean salad

Ingredients

  • Servings: 8
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 2 cups cold, cooked white rice
  • 1 (14 ounce) can black beans, rinsed and drained
  • 2 celery stalks, finely chopped
  • 1 (4 ounce) can chopped black olives
  • 3 green onions, chopped
  • 1/4 cup red vinegar
  • 1/4 cup extra-virgin olive oil

Recipe

    Preparation Time: 45 mins Ready Time: 55 mins

  • make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
  • gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. season the rice mixture with 1 teaspoon of the seasoning.
  • make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. pour the dressing over the rice mixture; stir to combine.

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.

Ranch Dressing Ii

Ingredients

  • Servings: 1
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Recipe

    Preparation Time: 5 mins Ready Time: 35 mins

  • in a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. cover and refrigerate for 30 minutes before serving.

Monday, January 11, 2016

Spicy Egg Salad English Muffins

Ingredients

  • Servings: 2
  • 3 hard boiled eggs, roughly chopped
  • 1/4 cup mayonnaise
  • 2 teaspoons coarse-grain dijon-style mustard
  • 2 teaspoons honey
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon cayenne pepper
  • 1 dash hot pepper sauce
  • salt and ground black pepper to taste
  • 2 english muffins, split and toasted
  • 4 slices canadian-style bacon
  • 1/3 cup shredded pepperjack cheese
  • 2 tablespoons chopped green onion (optional)

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • stir eggs, mayonnaise, mustard, honey, horseradish, cayenne pepper, and hot pepper sauce together in a bowl; season with salt and black pepper.
  • place english muffins, cut-side up, on an ungreased baking sheet. place 1 slice canadian bacon on each muffin. spoon 1/4 cup of egg mixture on top of bacon and sprinkle with pepper jack cheese. top with green onions.
  • bake in preheated oven until cheese melts, 6 to 8 minutes.

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 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.

Sunday, January 10, 2016

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

open faced egg sandwiches with arugula salad

Ingredients

  • Servings: 4
  • 1 clove garlic, minced
  • 1/4 cup mayonnaise
  • 4 3/4-inch thick slices of crusty bread
  • 2 cups arugula
  • 2 teaspoons olive oil
  • 1/2 teaspoon fresh lemon juice
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • cooking spray
  • 4 eggs

Recipe

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

  • mix garlic and mayonnaise together in a small bowl. spread mayonnaise on 1 side of the bread slices. mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
  • spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. season eggs with salt and black pepper. gently place an egg on each open-face sandwich.

Saturday, January 9, 2016

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.

Warm Corn Salad

Ingredients

  • Servings: 4
  • 1 teaspoon butter
  • 2 ears fresh corn, kernels cut from cob
  • 1/2 red onion, diced
  • 1 tablespoon fresh parsley
  • salt to taste
  • ground black pepper to taste
  • 1 tablespoon chopped fresh chives

Recipe

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

  • heat the butter in a saucepan over medium heat, and stir in the corn and onion. cook 5 minutes, until heated through. mix in parsley, and season with salt and pepper. garnish with chives 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.

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.

fabulous fruit salad ii

Ingredients

  • Servings: 6
  • 2 cups diced apples
  • 1 cup sliced banana
  • 1 cup sliced fresh strawberries
  • 1 cup chopped walnuts
  • 1 cup vanilla yogurt
  • 3/4 teaspoon ground cinnamon

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • in a bowl, mix the apples, banana, strawberries, and walnuts. fold in the yogurt. sprinkle with cinnamon. gently stir just before serving.

Green Bean Salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can green beans, drained
  • 1 (15 ounce) can peas, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (4 ounce) jar pimentos
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup vegetable oil
  • 1 cup distilled white vinegar
  • 1 cup white sugar
  • 1 teaspoon salt
  • 2 tablespoons water

Recipe

    Preparation Time: 15 mins Ready Time: 4 hrs 15 mins

  • combine vegetables in a large bowl.
  • in a small bowl, mix together oil, vinegar, sugar, salt, and water. pour over vegetables, and stir to coat. refrigerate, covered, for 4 hours or overnight.