Wednesday, September 29, 2010

{Spinach and Bow Tie Chicken Salad}

Blend in blender until smooth:
1 c veggie oil
2/3 c White wine vinegar
2/3 c teriyaki sauce
6 T Sugar
1/2 tsp salt
1/2 tsp pepper

Cook 12oz Bowtie Pasta. Rinse and drain.
Add to dressing and refrigerate 2 hours or over night. When ready to serve add:

4-5 Cooked, chopped chicken breast
1 bunch chopped green onion
3-6 oz cans mandarin oranges
6oz craisins
6oz honey roasted sliced almonds
spinach 28-32oz

Toss all and serve immediately (You can toss all except spinach a head of time, refrigerate and add spinach right before serving.) Enjoy!

Tuesday, September 28, 2010

{Frrrozen Hot Chocolate: Serendipity's Best-Kept Secret}

6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons storebought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings

Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!

{Easy Taco Dip}

My cousin made this as an appetizer at a family gathering and it was gone in seconds. I thought I had lost this recipe so when I found it I was so excited. I will post pictures as soon as I make it.

1/2 pound ground chuck
1 cup frozen corn
1/2 cup chopped onion
1/2 cup salsa
1/2 cup mild taco sauce
1 can (4 oz) diced mild green chilies
1 can (4 oz) sliced ripe olives
1 cup shredded mexican cheese blend
Tortilla chips
Sour cream

1. Cook meat in a large nonstick skillet over medium-high heat until no longer pink, stirring to separate; drain. Spoon into slow cooker.
2. Add corn, onion, salsa, taco sauce, chilies and olives to slow cooker; stir to combine. Cover; cook on low 2 to 4 hours.
3. Just before serving, stir in cheese. Serve with tortilla chips and sour cream.

makes about 3 cups

Tuesday, September 21, 2010

{Brown Sugar Chicken from Poppies at Play}

I found this recipe over at Poppies at Play, it looked too good not to share. Here is the recipe in Andy's own words.

So today I am sharing what we are having for dinner tonight! It is called Brown Sugar Chicken, but in my house we call it Candy Chicken! We all LOVE this dish! It is SUPER easy to throw together and makes your house smell yummy all day long!

-6 boneless, skinless breast halves
-1 cup brown sugar
-1/4 cup lemon-lime soda
-2/3 cup vinegar
-3 cloves smashed and chopped garlic
-2 T soy sauce
-1 tsp ground black pepper

The Directions.

Use a 5-6 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Thursday, September 16, 2010

{Margherita Pizza}

My sister found this recipe at The sisters Cafe. Lynda said that it was so easy and very good. My mom made it last night and it was delicious. I hope you like it.

Pizza Topping
3 medium vine-ripened tomatoes chopped in chunks
1 tsp minced garlic
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tb olive oil
1/3 cup+ loosely packed fresh basil leaves, julienne cut
mozzarella cheese, shredded (fresh mozzarella is wonderful)
parmesan cheese, shredded

Combine all ingredients except cheese and toss lightly. Roll out pizza dough to 12 inch circle and place on hot pizza stone. Sprinkle 1 cup of mozzarella on dough. Spoon on tomato mixture and spread evenly over cheese. Sprinkle about 1/4 cup parmesan on top. Bake in preheated oven at 450 degrees for 12-15 minutes or until cheese is starting to brown and crust is a deep golden. Let cool for 5 minutes. Sprinkle additional 1-2 tablespoons of fresh basil over pizza before serving.

Pizza Dough
1 1/2 cups very warm water
1 Tb sugar
1 scant Tb yeast
1/2 tsp salt
2 Tb olive oil
4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water - let sit for 10 minutes. Foam should form on top. Whisk in salt, olive oil and 1 cup flour. Whisk in 2nd cup of flour. At this point put on dough hook and turn mixer in low as you add the last 2 cups of flour. If your dough is too sticky, add flour a little bit at a time until dough forms a ball. Knead for 5 minutes. (Or 10 minutes by hand) Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down dough and divide into 2 parts. Each half will make a 12 inch pizza. (If you only want to make one pizza now, then put other dough ball in an oiled freezer bag and pop in the freezer for another day!) Take the dough ball that you want to use immediately and allow it to rest for 15 minutes then roll out.
*to freeze the pizza dough... at the point where you divide the dough into two parts, you can put one half in an oiled plastic bag and put directly in the freezer. When you want to use it, let it thaw in the frig or at room temperature. Once thawed, there is no need to allow it rest/rise again - just roll out and use immediately.


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