Friday, January 19, 2018
Ensalada Mix 1 lb. small new potatoes coarse salt and ground pepper 6 large eggs 3 cups Chopped Romaine lettuce or watercress 3 can’s of chicken or tuna – drained 2 Avocados – sliced lengthwise 3 Scallions, thinly sliced (white & green) 2 tsp. Dijon Mustard 1 Tb. Cider vinegar 1/4 cup extra-virgin olive oil In a medium pot, bring potatoes to a boil in salted water over high heat. Reduce heat and cook at a rapid simmer until potatoes are fork tender. (15 minutes). Drain and run under cool water to stop the cooking, then cut in half or quarter if large. In another medium pot, bring 4 cups water to a boil and carefully add eggs to the water. Set a timer for 9 minutes (7 minutes if you like set whites w/ runnier egg yolks). Prepare a bowl of ice water and set eggs to cool for 5 minutes. Carefully peel eggs. Arrange lettuce on a larger platter with potatoes, tuna, avocados and scallions. Cut eggs in half and place on platter with chicken/tuna. In a small bowl whisk together mustard, vinegar and oil. season with salt and pepper. Drizzle dressing over salad and serve.
Idaho Tacos 1 lb ground beef 1 (1 1/4 ounce) envelope taco seasoning 4 large hot baked potatoes 1 cup cheddar cheese 1 cup chopped green onion salsa (optional) sour cream (optional) Cook the ground beef til browned, then drain. Add the taco seasoning and prepare according to package instructions. With a sharp knife, cut an X in the top of each fresh, hot baked potato. Fluff pulp with a fork. Top each potato with taco meat, cheese and green onion. Serve with bowls of salsa and sour cream and add as desired.
Orange Sherbet Cake 3 Ingredient Orange Sherbet Cake 1 box (15.25 oz) White Cake Mix 1 container (6 oz) Greek yogurt, plain 1 cup orange juice freshly grated orange zest, optional powdered sugar, optional whipped cream, optional In a large mixing bowl, combine cake mix, Greek yogurt and orange juice. Include the zest of one orange, if desired. Pour batter into a greased 8 x8 inch square pan. Bake in a 350º oven for 30 – 33 minutes. Slice into 9 pieces. Garnish with a dusting of powdered sugar and orange peel, or lowfat whipped cream, if desired.
Taco Casserole 1 1/2-2 lbs ground beef 1 (1 1/4 ounce) package taco seasoning 1/4 cup water 1 cup sour cream 2 cups four-cheese Mexican blend cheese 1 (8 ounce) package crescent rolls 2 cups taco flavor Doritos Brown the ground beef and drain. Add the taco seasoning and water. Mix together and add sour cream. Mix well. Spray a 9 x 13 pan and press the crescent rolls in bottom of the pan. Add the ground beef mixture. Sprinkle shredded cheese on top of the meat and top with the crushed doritos. Bake at 350 degrees for 25-30 minutes or until the crescent rolls are browned. Serve with different taco toppings, e.g. sour cream, salsa, lettuce, taco sauce, etc.
French Vanilla Chocolate Chip Cookies 1 Box French Vanilla Cake Mix 2 Eggs 1/2 Cup Vegetable Oil. 1 1/2 Cups Chocolate Chips Bowl Of Cinnamon Sugar Mixture Mix cake mix, eggs and oil in large bowl. Fold in chocolate chips. Make small teaspoon size balls and roll until coated in the cinnamon sugar mixture. Place on baking sheet and back at 350 degrees for 10-12 minutes
Crock Pot Teriyaki Chicken 3-4 pounds boneless chicken thighs 3/4 cup sugar 1/4 cup soy sauce 6 TB apple cider Vinegar 3/4 tsp. ground ginger 1 tsp. minced garlic 1/4 tsp. pepper 4 tsp. corn starch 4 tsp. cold water Cooked rice Place chicken in crock pot on low heat. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick. Pour chicken over cooked rice and cover with your sauce.
Chicken and Biscuit Bake 3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this) 1 1/2 cups chicken stock or broth 1/4 cup (half of a stick) butter, melted 2 cups Bisquick 1 1/2 cups milk 1 can cream of chicken soup 1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe) 3 chicken bouillon cubes Pepper Preheat oven to 350 degrees. Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use. Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter. Layer the shredded chicken on top of the butter. Sprinkle on the veggies. In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.) Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on a little black pepper, if desired. Combine the cream of chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX! *bake til golden brown on top.