This salad is light and refreshing — serve it on a bed of lettuce, or
go island-style and serve it on slices of King’s Hawaiian bread.
Ingredients
1/2 cup plain 2% Greek
yogurt
1/4 cup mayonnaise
1 tsp. minced lime zest
1 Tbsp. fresh lime juice
11/2 tsp. grated fresh ginger
1 tsp. honey
3 cups chopped rotisserie
chicken
3/4 cup chopped fresh
pineapple
2/3 cup diced celery
1/3 cup chopped
macadamia nuts
1/4 cup chopped fresh
cilantro
Salt and black pepper
to taste
Directions
Whisk together yogurt,
mayonnaise, zest, lime juice,
ginger, and honey for the
dressing.
Toss chicken, pineapple,
celery, nuts, and cilantro with
dressing; season with salt
and pepper.
Serve salad as a sandwich or
on a bed of lettuce
Makes 4 servings (4 cups) Total time: 20 minutes
Monday, November 30, 2015
Cheesy-Pesto Pinwheels
Ingredients
1/4 cup purchased refrigerated basil pesto
1 pkg. Pillsbury Crescent dough
1/2 cup purchased shredded Italian cheese mix
Directions
Preheat oven according to dough package directions. Line a baking sheet with parchment paper. Spread pesto on flattened dough, then sprinkle with cheese. Roll dough jelly roll-style; cut into eight pieces. Arrange pinwheels on prepared baking sheet. Bake pinwheels according to package directions until golden brown, about 15 minutes.
Makes 8 pinwheels Total time: 20 minute
1/4 cup purchased refrigerated basil pesto
1 pkg. Pillsbury Crescent dough
1/2 cup purchased shredded Italian cheese mix
Directions
Preheat oven according to dough package directions. Line a baking sheet with parchment paper. Spread pesto on flattened dough, then sprinkle with cheese. Roll dough jelly roll-style; cut into eight pieces. Arrange pinwheels on prepared baking sheet. Bake pinwheels according to package directions until golden brown, about 15 minutes.
Makes 8 pinwheels Total time: 20 minute
Roasted Grape Tomato & Garlic Spaghetti with fresh arugula
Ingredients
8 oz. dry spaghetti
1 pkg. each red and yellow grape tomatoes (10.5 oz. each)
1/3 cup sliced fresh garlic
4 Tbsp. olive oil, divided
Salt, black pepper, and red pepper flakes
4 cups arugula
Grated Pecorino Romano
Directions
Preheat oven to 375°. Line a baking sheet with foil. Cook spaghetti in a large pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain. Toss tomatoes and garlic with 2 Tbsp. oil; season with salt, black pepper, and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes. Toss arugula with remaining 2 Tbsp. oil in a large bowl; season with salt, black pepper, and pepper flakes. Add spaghetti, tomatoes, and garlic; toss to combine, adding reserved pasta water to reach desired sauce consistency. Garnish each serving with Pecorino Romano.
Makes 4 servings (about 8 cups) Total time: 30 minutes
8 oz. dry spaghetti
1 pkg. each red and yellow grape tomatoes (10.5 oz. each)
1/3 cup sliced fresh garlic
4 Tbsp. olive oil, divided
Salt, black pepper, and red pepper flakes
4 cups arugula
Grated Pecorino Romano
Directions
Preheat oven to 375°. Line a baking sheet with foil. Cook spaghetti in a large pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain. Toss tomatoes and garlic with 2 Tbsp. oil; season with salt, black pepper, and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes. Toss arugula with remaining 2 Tbsp. oil in a large bowl; season with salt, black pepper, and pepper flakes. Add spaghetti, tomatoes, and garlic; toss to combine, adding reserved pasta water to reach desired sauce consistency. Garnish each serving with Pecorino Romano.
Makes 4 servings (about 8 cups) Total time: 30 minutes
Flank Steak Fajitas with Chipotle Sour Cream
Ingredients
FOR THE FAJITAS,
1/2 cup each vegetable oil and fresh lime juice
1/3 cup minced fresh garlic
1/4 cup cider vinegar
3 Tbsp. Worcestershire sauce
1 Tbsp. each kosher salt, sugar, and ground cumin
2 tsp. each smoked paprika and ground coriander
11/2 lb. flank steak, trimmed and lightly scored
2 red onions, cut into 1/2-inch-thick slices
1 each red, yellow, and green bell pepper, quartered
FOR THE SAUCE:
1 cup sour cream
1 minced chipotle in adobo sauce
4 tsp. adobo sauce
1 Tbsp. minced lime zest
Black pepper to taste
Flour tortillas
Directions:
For the fajitas, whisk together oil, lime juice, garlic, vinegar, Worcestershire, salt, sugar, cumin, paprika, and coriander. Pour 1 cup marinade into a resealable plastic bag and add steak. Pour remaining 2/3 cup marinade into a second bag and add onions and bell peppers; seal bags and toss all to coat. Marinate steak and vegetables in the refrigerator 8 hours, or overnight.
Remove bags from refrigerator 30 minutes prior to grilling, then remove steak and vegetables from marinade.
Preheat grill to high. Brush grill grate with oil. To keep the rings intact while they’re on the grill, skewer onions with long toothpicks before grilling. For the sauce, whisk together sour cream, chipotle, adobo sauce, and zest; season with salt and black pepper. Season steak, onions, and bell peppers with salt and black pepper; grill, covered, until steak is medium-rare, 4–6 minutes per side, and onions and bell peppers are charred, 4–6 minutes per sides. Transfer steak to a cutting board; tent with foil and let rest 5 minutes. Divide onions into rings and cut bell peppers into strips. Thinly slice steak against the grain; top with onions and bell peppers and serve with sauce and tortillas.
FOR THE FAJITAS,
1/2 cup each vegetable oil and fresh lime juice
1/3 cup minced fresh garlic
1/4 cup cider vinegar
3 Tbsp. Worcestershire sauce
1 Tbsp. each kosher salt, sugar, and ground cumin
2 tsp. each smoked paprika and ground coriander
11/2 lb. flank steak, trimmed and lightly scored
2 red onions, cut into 1/2-inch-thick slices
1 each red, yellow, and green bell pepper, quartered
FOR THE SAUCE:
1 cup sour cream
1 minced chipotle in adobo sauce
4 tsp. adobo sauce
1 Tbsp. minced lime zest
Black pepper to taste
Flour tortillas
Directions:
For the fajitas, whisk together oil, lime juice, garlic, vinegar, Worcestershire, salt, sugar, cumin, paprika, and coriander. Pour 1 cup marinade into a resealable plastic bag and add steak. Pour remaining 2/3 cup marinade into a second bag and add onions and bell peppers; seal bags and toss all to coat. Marinate steak and vegetables in the refrigerator 8 hours, or overnight.
Remove bags from refrigerator 30 minutes prior to grilling, then remove steak and vegetables from marinade.
Preheat grill to high. Brush grill grate with oil. To keep the rings intact while they’re on the grill, skewer onions with long toothpicks before grilling. For the sauce, whisk together sour cream, chipotle, adobo sauce, and zest; season with salt and black pepper. Season steak, onions, and bell peppers with salt and black pepper; grill, covered, until steak is medium-rare, 4–6 minutes per side, and onions and bell peppers are charred, 4–6 minutes per sides. Transfer steak to a cutting board; tent with foil and let rest 5 minutes. Divide onions into rings and cut bell peppers into strips. Thinly slice steak against the grain; top with onions and bell peppers and serve with sauce and tortillas.
Sunday, November 22, 2015
Fresh Sugar Snap Pea Salad
Ingredients
2 T olive oil
2 T white wine vinegar
2 tsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/2 cup chopped onion
1/2 tsp poppy seeds
1 lb fresh sugar snap peas, trimmed and halved (about 4 cups)
Directions
Place first seven ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds.
Add peas to dressing and toss to coat. Cover and refrigerate for 30 minutes before serving.
2 T olive oil
2 T white wine vinegar
2 tsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/2 cup chopped onion
1/2 tsp poppy seeds
1 lb fresh sugar snap peas, trimmed and halved (about 4 cups)
Directions
Place first seven ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds.
Add peas to dressing and toss to coat. Cover and refrigerate for 30 minutes before serving.
Wednesday, November 18, 2015
Teriyaki Ranch Chicken
6 skinless, boneless chicken breast halves
2 Tbl. vegetable oil
1/2 cup teriyaki basting sauce
1/2 cup Ranch salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3-0z) can bacon bits
1 Tbl. Chopped fresh parsley for garnish
In large skillet heat oil to med-high and add check breasts. Saute 4-5 min on each side, until lightly browned. Place browned chicken breasts in 9x13 baking dish. Brush with teriyaki sauce. Spoon Ranch dressing over each breast. Sprinkle with cheese, green onions and bacon bits. Bake 350ยบ for 25-35 min. Garnish with parsley and serve.
2 Tbl. vegetable oil
1/2 cup teriyaki basting sauce
1/2 cup Ranch salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3-0z) can bacon bits
1 Tbl. Chopped fresh parsley for garnish
In large skillet heat oil to med-high and add check breasts. Saute 4-5 min on each side, until lightly browned. Place browned chicken breasts in 9x13 baking dish. Brush with teriyaki sauce. Spoon Ranch dressing over each breast. Sprinkle with cheese, green onions and bacon bits. Bake 350ยบ for 25-35 min. Garnish with parsley and serve.
Saturday, November 14, 2015
Lemon Potato Soup
2 Tablespoons olive oil
2 medium onions, chopped (1 cup)
2 cloves garlic, minced
4 cups chicken broth
1 1/2 pounds Yukon gold potatoes chopped (4 cups)
2 cups chopped kale or spinach
1 tsp chopped fresh oregano
1 lemon, zested and juiced
2 oz. feta cheese, crumbled
In 4-qt. heavy pot heat Olive oil over med high heat. Add onions and garlic and cook and stir 3-4 minutes. Stir in broth and potatoes. Bring to boil and reduce heat and cook 10-15 min until potatoes are tender. Stir in kale or spinach and oregano. Cover and cook 2-3 minutes until leaves have wilted. Remove from heat and stir in lemon zest and juice and let stand 10 min. Season with salt and pepper. Top with cheese. 4 servings.
I used dried oregano and added with broth.
2 medium onions, chopped (1 cup)
2 cloves garlic, minced
4 cups chicken broth
1 1/2 pounds Yukon gold potatoes chopped (4 cups)
2 cups chopped kale or spinach
1 tsp chopped fresh oregano
1 lemon, zested and juiced
2 oz. feta cheese, crumbled
In 4-qt. heavy pot heat Olive oil over med high heat. Add onions and garlic and cook and stir 3-4 minutes. Stir in broth and potatoes. Bring to boil and reduce heat and cook 10-15 min until potatoes are tender. Stir in kale or spinach and oregano. Cover and cook 2-3 minutes until leaves have wilted. Remove from heat and stir in lemon zest and juice and let stand 10 min. Season with salt and pepper. Top with cheese. 4 servings.
I used dried oregano and added with broth.
Thursday, November 12, 2015
Dutch Oven Caramel Apple Pie
Ingredients
Crust:
4 cups flour
1 1/2 tsp salt
1 2/3 C butter flavored Crisco
1/2 - 1 C cold water
Filling:
8-10 Fuji apples, peeled and slice
1 1/2 C sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 cup corn starch
3 T butter
Egg Wash:
1 egg
1 tsp water
Caramel Butter Sauce:
1 C butter
1/3 C brown sugar
1/3 C corn syrup
1/3 C sweetened condensed milk
Directions
Crust: Place parchment paper in bottom of a 12 inch Lodge Dutch oven. Combine flour and salt. Cut in the shortening until pieces are the size of small peas. Stir in enough cold water until the dough forms a ball. Let the dough chill and rest while mixing the filling.
Filling: In a large bowl, combine sugar, spices and cornstarch. Combine sliced apples with sugar mixture. Let this mixture stand to blend flavors. After filling is placed in crust, dot apples with butter before sealing top crust.
Bake pie with 14 coals on bottom and 12 coals on top for about 60 minutes or at 325 degrees for 90-120 minutes. Rotate oven and lid often to insure even browning but do not remove lid until you are checking for doneness. Brush top crust with egg wash during last 10 minutes of baking time. When pie is browned, remove from heat and allow to cool. While pie is cooling make the caramel sauce.
To remove pie from oven, 2 people lift edges of parchment paper, lifting pie with the paper. Remove paper. Drizzle sauce on pie and serve with ice cream.
Crust:
4 cups flour
1 1/2 tsp salt
1 2/3 C butter flavored Crisco
1/2 - 1 C cold water
Filling:
8-10 Fuji apples, peeled and slice
1 1/2 C sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 cup corn starch
3 T butter
Egg Wash:
1 egg
1 tsp water
Caramel Butter Sauce:
1 C butter
1/3 C brown sugar
1/3 C corn syrup
1/3 C sweetened condensed milk
Directions
Crust: Place parchment paper in bottom of a 12 inch Lodge Dutch oven. Combine flour and salt. Cut in the shortening until pieces are the size of small peas. Stir in enough cold water until the dough forms a ball. Let the dough chill and rest while mixing the filling.
Filling: In a large bowl, combine sugar, spices and cornstarch. Combine sliced apples with sugar mixture. Let this mixture stand to blend flavors. After filling is placed in crust, dot apples with butter before sealing top crust.
Bake pie with 14 coals on bottom and 12 coals on top for about 60 minutes or at 325 degrees for 90-120 minutes. Rotate oven and lid often to insure even browning but do not remove lid until you are checking for doneness. Brush top crust with egg wash during last 10 minutes of baking time. When pie is browned, remove from heat and allow to cool. While pie is cooling make the caramel sauce.
To remove pie from oven, 2 people lift edges of parchment paper, lifting pie with the paper. Remove paper. Drizzle sauce on pie and serve with ice cream.
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