Monday, July 14, 2014

Berried Spinach Salad

Refreshing Salad for Warm Summer Nights!



2 Whole skinned boned chicken breasts about 1 1/4 lb
3 Tblsps Vegetable oil, divide
1/2 tsp Salt
1/4 tsp Pepper
1 10-oz bag spinach washed dried and stems removed
1 pint Strawberries hulled and Cut in half
1 small Sliced thin red onion
2 Tblsps Cider vinegar
1 Tblsp Sugar
1 tsp Poppy seeds

Cut chicken into 1 inch cubes. In large skillet over medium heat, saute chicken in 1 Tblsp of the oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 tsp of the salt and pepper. With slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan dripping in skillet.

Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion. In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tblsps oil, and the remaining 1/4 tsp salt and the reserved pan dripping until well blended.

Pour over salad and toss lightly to combine.


Thursday, July 10, 2014

Watermelon Salad

A Truly Refreshing Summer Salad!



3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil
Fresh mint sprigs

Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.

In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend.

Serve on individual plates and top with fresh mint sprigs.


Tuesday, July 8, 2014

Berry Cobbler

Time to use all of those fresh harvested berries!



1 cup all purpose flour
1 teaspoon baking powder
1 cup sugar
1 teaspoon powdered vanilla
Combine and blend the ingredients in a small bowl. This mix may be stored in an airtight container for use at a later time.

Filling:
4 cups fresh berries (blueberries, raspberries or
boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 teaspoon cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix

Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13"x9" pan. In a small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.

Serves 8 to 10.


Wednesday, June 18, 2014

Couscous Salad

"Couscous - the food's so nice they named it twice!"



2 - 3 cups cooked couscous
or other small pasta shape
2 scallions , green and white parts, thinly sliced
1 cucumber, seeded and finely diced
1 medium tomato, finely diced
1/2 cup seedless grapes, cut in half
1/2 cup grated mozzarella
1/2 cup olive oil
3 Tbs red wine vinegar
1 Tbs curry powder
Salt and freshly ground pepper to taste
1/4 cup slivered almonds

Combine the couscous, scallions, cucumber, tomato, grapes, and optional mozzarella in a bowl. Whisk together the oil, vinegar, curry powder, salt, and pepper, and pour over the couscous mixture. Toss gently to combine.

Sprinkle with slivered almonds and serve chilled or at room temperature.

Serves 4 to 6.

Tuesday, June 17, 2014

Creamy Cucumber Salad

As summer heats up, enjoy this cool and fresh salad!



1/2 cup sour cream
2 tbs chopped dill
2 tsp apple cider vinegar
1 medium English cucumber, trimmed
2 medium tomatoes, cored and sliced

In small bowl, combine sour cream, dill and vinegar. Slice cucumber lengthwise into thin ribbons. Arrange tomato slices and cucumber ribbons along edge of platter. Place remaining ribbons in center. Drizzle salad with dill dressing or serve separately.

Garnish with dill sprig if desired.

Makes 6 servings.

Monday, April 14, 2014

Banana Split Cheesecake

A Delicious Blend of Banana and Pineapple!



2 1/2 cups crushed graham crackers*
3/4 cup melted butter or margarine*
4 cups confectioners' sugar*
16 ounces cream cheese*
1 (8 ounces) can crushed pineapple, drained
3 medium bananas, cut into fourths
1 (12 ounce) container whipped topping
maraschino cherries
chocolate syrup
pecan halves

Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.

Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top.

Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans.

Chill for at least 4 hours then serve.

Wednesday, March 26, 2014

Berried Spinach Salad with Chicken

This delightful salad is perfect for a light lunch or dinner.



2 Whole skinless and boneless chicken breasts approximately 1 1/4 lb
3 Tblsps Vegetable oil, divide
1/2 tsp Salt
1/4 tsp Pepper
1 10-oz bag spinach washed dried and stems removed
1 pint Strawberries hulled and Cut in half (or berries of choice)
1 small Sliced thin red onion
2 Tblsps Cider vinegar
1 Tblsp Sugar
1 tsp Poppy seeds

Cut chicken into 1 inch cubes. In large skillet over medium heat, saute chicken in 1 Tblsp of the oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 tsp of the salt and pepper. With slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan dripping in skillet.

Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion. In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tblsps oil, and the remaining 1/4 tsp salt and the reserved pan dripping until well blended.

Pour over salad and toss lightly to combine.

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