Wednesday, November 12, 2014

BBQ Chicken Salad



Ingredients
  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 Roma tomato, diced
  • 3/4 cup canned corn kernels, drained
  • 3/4 cup canned black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup Ranch dressing
  • 1/4 cup BBQ sauce
  • 1/4 cup tortilla strips
Instructions
  • Heat olive oil in a medium skillet over medium high heat.
  • Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
  • Serve immediately, topped with tortilla strips.

Sweet Spiced Roasted Pumpkin Seeds



Ingredients
  • 1 cup raw pumpkin seeds, rinsed and dried
  • 6 tablespoons granulated sugar, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon vegetable oil
Instructions
  1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread pumpkin seeds in a single layer on the baking sheet and toast in the preheated oven for 45 minutes, stirring occasionally, until they are dry and toasted.
  2. In a large bowl, stir together 2 Tbsp granulated sugar, salt and pumpkin pie spice. Set aside.
  3. Heat the oil in a skillet over medium-high heat. All the toasted pumpkin seeds and sprinkle with the remaining 4 Tbsp of granulated sugar. Stir with a wooden spoon until the sugar melts, about 1 minute.
  4. Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. These seeds can be stored in an airtight container at room temperature.

Chicken Lime Tortilla Soup



3 quarts water
4 cubes chicken bullion
1 onion, diced
2 stalks celery, diced
2-3 chicken breasts
3 cloves garlic
3/4 cup uncooked rice
1/3 bunch fresh cilantro
4 roma tomatoes
1 small can green chilies
salt & pepper to taste
fresh lime

Combine all ingredients except rice, tomato and lime.  Bring to a boil and simmer for 30 minutes.  Shred cooked chicken.  Add rice and tomato.  Simmer until rice is cooked.  Garnish with tortilla chips, grated cheese and fresh lime.

Spiced Cider


1 gallon apple cider
1 can orange juice concentrate
1 can lemonade concentrate
1 cup brown sugar
1 TBS whole cloves
Cinnamon Sticks
1 TBS nutmeg

Wrap cloves in cheesecloth.  Place all indredients in a large pot and simmer for 20 minutes.  Remove cloves before serving. 

Meatloaf


2 lbs. ground beef
2 slices bread
1 egg
1 small onion, finely chopped
1 tsp. salt
1/4 tsp. black pepper
4 Tbs. ketchup
2/3 cup whole milk or 1/2 &1/2
1-2 tsp. kitchen bouquet (optional)

Sauce:
4 Tbs. apple cider vinegar
4 Tbs. brown sugar
1/2 cup ketchup

Combine meatloaf ingredients and place in a glass loaf pan or baking dish.  Smooth out top.  Combine sauce ingredients and pour on top and sides of meatloaf.  Bake at 350 degrees for 1 1/2 hours or until done.  Enjoy!