BLT Salad

Looks like more work than it really is. Just assemble all the ingredients according to directions, then when ready to start putting together- it will go very fast. It's Heaven!

Ingredients:

8 Slices of Bacon, cut into 1/2 inch pieces

1 ripe avocado, pitted and skinned

1/2 C Buttermilk (or just add 1T vinegar to you milk and let sit 10 min!)

1/4 C Chopped red onion

2 tsp Lime Juice

3/4 tsp Salt

1/2 tsp Pepper

1/2 tsp Cayenne Pepper

1/2 C Cornmeal

1/3 C All-Purpose Flour

1 Egg, lightly beaten

2 Med-size firm, unripened tomatoes (about 3/4 pound), cored and cut 1/2 inch slices

2 T Canola oil

3 Romaine lettuce hearts, chopped

Directions:

1. Cook Bacon in a large skillet and over med heat until crisp. Remove bacon and drain on paper towel-lined plate. Wipe out skillet.

2. While cooking bacon, prepare dressing; place avocado, buttermilk, onion, lime juice, 1/4 tsp each of salt, black pepper and cayenne pepper in a blender and puree until smooth; set aside

3. Stir together cornmeal, remaining 1.2 tsp salt and 1/4tsp each black pepper and cayenne pepper in a shallow dish; place flour and egg in their own separate shallow dish as well

4. Dip tomato slices in flour, then egg, then cornmeal mixture to coat

5. Heat Canola oil and 1T of the reserved bacon drippings in a skillet over high heat. Fry tomatoes in a single layer for about 2-3 minutes on each side, or until golden brown.

6. Place Romaine lettuce in a large bowl and toss with bacon and 2/3 C of the avocado dressing; place about 2 cups salad on each plate and top with 2 or 3 fries tomato slices, Dollop with a little of the remaining dressing and serve.

P.F. Changs Chicken Lettuce Wraps

Pickett Family Favorite! I had to find a recipe that was exactly like it. This one is amazingly close if not just as dang good! Looks like a lot of work, but really not much at all. Just do your prep and then it will take 10 minutes to cook and serve!

Ingredients:

3 T. E.V.O.O

13-15 Chicken Tenderloins (Or you can use 2 large Boneless Chicken breast)

1 C Water Chestnuts

2/3 C Mushrooms

1 T. Chopped Onions

1 tsp. Garlic, minced

Ice burg Lettuce Leaves (Take apart and let soak in cold water while you prep this meal. It will get them real crisp)

Special Sauce

1/4 C Sugar

1/2 C Water

2 T Soy Sauce

2 T Ketsup

2 T Rice Wine Vinegar

1 T Lemon Juice

1/8 tsp Sesame oil

1 T Water

1 T Hot Mustard (I leave this out for my kids sake)

2 tsp Water

1-2 tsp garlic and red chile paste (also leave out for the kidos)

Stir Fry Sauce

2 T Soy Sauce

2 T Brown Sugar

1/2 tsp Rice Wine Vinegar

Directions:

1. Make special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, Ketchup, Lemon Juice and sesame oil

3. Mix well and refrigerate this sauce until you are ready to serve

4. Combine the hot water with the hot mustard and set this aside as well

5. Eventually add your mustard and garlic chili sauce to the special sauce mixture when your ready to serve.

6. Chop water chestnut, mushrooms, and onions into small pea sizes. Set aside.

7. Mince garlic, set aide. Have the stir fry sauce mixed and set aside.

8. Now place the Chicken, Water Chestnuts, Mushrooms, Garlic and Stir Fry Sauce in the Wok. Add the T of Oil, let flavors combine

9. Place this mixture in the lettuce and top with special sauce. YUMMO

Left over sauce- We never have any left over chicken but the special sauce makes more than we eat. So I make brown rice and place in romain lettuce, drizzle the special sauce over it and roll it up. It fills me up and makes great lunch for the next day!

Fruit Pizza

A classic must have dessert!

Easy way is to use store bought sugar cookie dough, roll it out and bake. I have to use my own sugar cookie recipe, just can't do store bought. So it takes a little longer but you know what they day about those who wait? I don't remember, what do they say?heehee

Ingredients:

Sugar Cookie Dough

8oz package of Cream cheese

1/3 C Sugar

1tsp Vanilla

Fresh fruit in season

Directions:

Roll out cookie dough onto pie shape stone. (obviously you can do this on a cookie sheet as well)

Bake at 350 and take out a little before done, just like you would regular cookies.

Let cookie cool.

Meanwhile, beat cream cheese, sugar and vanilla until nice and smmoooth!

Slice up your fruit

Once Cookie is cooled off spread mixture and then top with your yummy fruit

I like to chill mine before serving.

Cut into pizza slices and watch them disappear.

Low- Fat Banana Bread Is The Bomb!

I L-O-V-E this recipe. Just tried it out and I can't stop eating it. It is low in fat so, I can eat double right?

Ingredients:

4-5 Large Ripe Bananas

2T. Applesauce

2T Butter, softened

1 Egg

1 1/2tsp. Vanilla

1/2 C Brown Sugar

1/4 C White Sugar

1 C All Purpose Flour

1/2 C Whole Wheat or White Wheat Flour- I used my hard white wheat that I ground up.

(if you don't have either, just substitute with other flour)

1tsp Baking Soda

1/2tsp Baking Powder

1tsp Salt

Directions

Combine all the wet ingredients except the bananas. Don't over mix.

Add dry ingredients just until combined.

Mash up bananas in separate bowl, then add to your mixture. Mix one minute.

I baked it in an 8x8 glass pan.

Bake 350 /50-60 min

Tortilla Chip Casserole

I got this recipe off Utahdealdiva.com
We loved it! Everything was on hand in our panrty, it was delicious.... its a keeper for us! This recipe comes to about 4 dollars for the whole casserole!

Jessica's Chicken Tortilla Chip Casserole

Ingredients:

1 can diced tomatoes
about 1 cup diced cooked chicken- I used 1 can costco chicken
1 small can green chilies
1 can beans- pinto, kidney, black- whatever you have
1 can cream of chicken soup
1/4 cup sour cream
3/4 cup milk
2 cups crushed tortilla chips
1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste

Directions:

Pour tomatoes in casserole dish, add can green chilies and seasonings. Crush tortilla chips and layer over tomato mixture. Mix together chicken, soup, beans, milk and sour cream. Spread over chip layer. Bake in oven at 350 for 20 minutes. Top with cheese, cilantro, avacado etc. Bake for 5-10 more minutes Enjoy!

Fried Rice

This is what mom would always make in the skillet with left over rice! Yum!
You can be flexable "to taste" and with the measurments. Great to make with leftover rice or meat.

2-3 cups rice- I use left over brown rice
2 eggs
frozen peas
1-2 chopped green onion
left over bacon, ham, or chicken diced finely
grated carrot
1 tsp ginger, fresh or powder
1 tsp garlic, fresh minced or powder
3 Tbsp soysauce
butter

Melt 2 Tbs butter in skillet. Add rice stir and add seasonings, Add carrot, peas, and meat. Push rice to the sides leaving a large circle space in the middle of pan. Add some butter to the space and add two beaten eggs. Stir till cooked, mix eggs in with rice.

Bagels

This is a basic bagel recipe that's pretty darn good. I have made bagels with my bread recipe I'll let you decide which you like better.

Ingredients:

2 tsp. Active dry yeast

1 1/2 T. Sugar

1 1/4 C. Water

3 3/4 C Bread flour, plus more for kneading purposes

1 1/2 tsp. Salt

Directions:

*Sprinkle yeast and sugar into 1/2 cup of the water in a bowl. (water is to be 100 degrees) and let stand for 5 minutes. Mix flour and salt in your mixer. Turn it on and slowly add the yeast mixture. Pour in the rest of the warm water and mix until it forms a dough ball. You may need to add flour to get it from being sticky.

*Turn dough out onto a floured board and knead until smooth. (don't hate the kneading!)

When the dough is firm and stiff put in to an oiled bowl and let rise until double.

*Turn dough out onto board again and punch down, then let it rest 10 minutes. This rest will help it keep shape when forming so dont cheat.

*Cut your dough into equal pieced. If you have a scale I like to weigh out 2 1/2 oz. pieces.

Shape each piece in to a ball and then form the ring by taking your floured finger and stick into the middle of the dough. Work your finger in a circle to stretch the hole, remembering that the dough will rise and make that hole smaller so i get it a pretty good size at first.

*Place the bagels on a lightly oiled baking sheet, cover and let rest 10 minutes or so. Bring a large pot of water to a boil, add 1 T sugar, then reduce to a simmer. Using a perforated spoon (large spoon with holes in it) carefully lower the bagels into the water. You can do two at a time if you be sure not to let them touch.

*Boil bagels about one minute on each side then remove and place on the baking sheet.

*Bake 20 min. at 425

*Makes about 8 bagels.

Pizza Fondue

My new favorite fondue!

Pizza Fondue

1 cup pizza sauce (I liked Ragu the best, but whatever you have)
10 pieces of pepperoni diced
1 tbs italian seasoning
1-2 cups cheese ( I used mozzerella and cheddar)
Put all ing in crockpot or saucepan top with cheese.

For best flavor cook in a crock pot. The little dipper is perfect for this recipe. I doubled it and put it in my reg sized crockpot for 3 hours.
Dippers: toasted bagel peices, sour dough, french bread

Ratatouille

Ingredients:

1/2 cup evoo

2 large onions, sliced

3 garlic cloves, minced

1 medium eggplant, cut into 1' cubes

2 green peppers, chopped

1/2 cup chopped mushrooms- if desired, I don't!

3 zucchini, cut into 1/2' slices

1-28 oz can tomatoes, drained

1 t salt and pepper, oregano and thyme

Directions:

In a med pot, saute onion and garlic in oil for 3 min. Add eggplant and stir-fry fr 5 min. Add peppers and cook 5 minutes. After adding zucchini, cook for 5 min more. Add seasonings and tomatoes and simmer for 30 minutes. Serve

Baked Apples

Don't forget this healthy little treat!

Core apple and peel top third only. Blend a few T of water with 1 tsp brown sugar (or brown rice syrup) and drizzle the combination into center and over the apple. Sprinkle with cinnamon. Add chopped nuts if desired.

Bake 350 for 20 min, or until tender.

You can also put these in the crock pot! And of course you can stuff with cherries and top with whip cream!

Beans and Greens Soup

Can't get any healthier than this!!

Ingredients:

2T evoo

1 Large onion, chopped (I like leeks if I have them)

2 med cloves garlic, crushed

1 bay leaf

1-2 stalks celery, diced

1-2 med carrots, diced

1 t salt

Black pepper to taste

5 cups water or vegetable stock

2 cups cooked white beans

1/2 lb fresh chopped mixed greens: kale, collards, spinach, arugula

fresh ground nutmeg

Directions:

In saucepan, add oil and saute the onions and garlic over low heat. When onions are soft, add celery, carrots, salt and pepper. Stir and saute another 5 minutes. Add stock or water and bay leaf. Cover and simmer about 20 min. Add cooked beans and greens. Cover and continue to simmer over very low heat. another 20 min. Garnish with grated nutmeg.

Cocunut-Red Curry Pumpkin Soup

This is dairy free and gluten free inspired

Ingredients:

3 Cups Chicken broth

1 (15oz) can pumpkin

2 t chili sauce with garlic

t salt

1/8 t curry powder

1 c light coconut milk

1 T fresh lime juice

Chopped fresh cilantro

Directions:

Combine first 5 ingredients in the medium saucepan, stirring until smooth. Bring to boil; reduce heat, and add coconut milk, stirring with a whisk. Cook 1 minute or until thoroughly heated. Remove from heat, and stir in lime juice. Ladle soup into bowls and sprinkle with cilantro.

Double Tomato and Pesto Soup

you don't get better than tomato and pesto!

Ingredients:

2 T evoo

1 clove garlic chopped

2 shallots, finely chopped

1 carrot, peeled and finely chopped

1/2 cup loosely packed sun-dried tomatoes, chopped

Salt and freshly ground pepper to taste

2-3 cups chicken broth

1 can concentrated crushed tomatoes

1/2 cup store bought pesto sauce- available in refrigerated section

1 small brick asiago or parmigiano reggiano cheese, and croutons to pass at table

Directions:

Heat a medium pot over medium heat. Add evoo, garlic, shallots, carrot, and sun dried tomatoes. Season with salt and pepper and cook 5 minutes. Add 2 cups of broth and the crushed tomatoes and heat to a bubble. Add up to 1 extra cup of broth and bring to the desired consistency. Stir in pesto. Adjust seasonings and pour soup into bowls.

Shave cheese on top and serge with croutons.

Lean, Mean, Green Soup

This is an adaptation from Rachael Ray's. I LOVE IT. I would eat this morning noon and night :) But I like green things.

Ingredients:

2 Leaks, trimmed, halved lengthwise then sliced in to 1/2 inch-thick, half moons

(leeks are long and in the onion/garlic family)

2 T EVOO

1 Medium Zucchini, finely chopped- I have used green peppers in pace when I dont have

Salt/pepper to taste

1 cup loosley packed fresh flat leaf parsley (you can use dried)

1 cup loosley packed arugula or watercress (I have subbed other leaf lettuces for this too)

1 cup loosley packed basil(you can use dried)

1/2 cup beef stock

1 quart vegetable stock

Directions:

Rinse leeks thoroughly under running water. Separate the layers to free any sandy grit. Drain leeks well

Heat medium pot over medium heat. Add evoo, leeks, chopped zucchini, season with salt and pepper (if using dried parsley and basil add now)

Saute for 6 min

Grind up parsley, arugula or watercress (or other lettuces), basil and parsley(if using fresh)

in food processor until finely chopped.

Add to the leeks and zucchini. Stir to combine.

Add beef stock, let simmer a minute

Add veg sock and raise soup to a boil

Reduce to a simmer and cook 5-10 min.

Serve!

Crock pot roast

This is a Fabulous and Easy recipe for crock pot roast.

Our star ingredient.....


Montreal Steak Seasoning from McCormick!

Ingredients: 1 beef roast (rump, cross rib or chuck)
1 onion, sliced
McCormicks Montreal Steak seasoning

Put roast in crockpot, cover with seasoning (I used 3 TBS) and 1 sliced onion.
DO NOT add water! Cook on low 8 hours. Meat just falls apart and the onions are camalized and delicious. I topped mashed potatoes with the onions, but you could thinken the broth with flour if you want a gravy.