This salad has some interesting "salsas", that seem fairly similar, but trust me, follow the recipe and you won't be dissapointed. It was sooo good, tasted like a restaurant salad, and the leftovers were so easy to reassemble. I served this with my fav. chiz's ranch dressing. Oh, and I used less onion than called for, but please use at least a little bit, it adds so much.
Chicken Marinade:
1/4 c. freshly squeezed lime juice (2-3 limes)
1/4 c. olive oil
1/4 c. soy sauce
1/2 t. ground cumin
1/2 t. crushed red pepper flakes
3-4 boneless skinless chkn. breasts
Black Bean Salsa:
1 15-oz. can black beans
1/2 sweet onion, diced
1/4 c cilantro, chopped
1 T olive oil
Yellow Pepper Salsa:
1 yellow pepper, seeded and diced
1 tomato, seeded and coarsely chopped
1/2 sweet onion diced
1 can olives, chopped
Avocado Salsa:
2 ripe avocados, peeled and cut into 1/2 " pieces
juice of 2 limes
1/4 c cilantro, chopped
1/2 t. cumin
1/4 t. cayenne pepper
Boiled eggs
bacon slices (i didn't use, didn't miss it at all)
1 head romaine lettuce
For chicken marinade, combine ingredients and pour over chicken in ziploc bag. Refridgerate for at least an hour, or overnight is better.
Grill till done. (i used a george foreman, but would LOVE to have a grill to use)
In medium bowl, combine the yellow pepper, tomatoe, olives, and 1/2 of the sweet onion. Season with salt and pepper and set aside.
In another bowl, combine the black beans, 1/4 c cilantro and onion. Drizzle with 1 T olive oil and season with salt and pepper. Set aside.
In another bowl(don't worry, almost done with bowls!)combine avocado, cilantro, lime juice, cayenne, and cumin. Season with salt and pepper. Set aside.
On a large platter arrange the salad, placing the ingredients in rows. I served individually, so I could save leftovers, cuz it made a lot. :)
Thursday, August 5, 2010
French Bread Rolls
So this recipe seems pretty similar to the french bread recipe I recently tried and loved, but they turned out so good in roll form that I had to include this recipe in my cookbook as well. Oh, these are beautiful! I used them for hamburger buns, awesome sandwiches, sloppy joes, you name it! And inexpensive to bake. These can be a yummy dinner roll or made larger for buns. I brushed the top with butter to keep them soft and moist.
1 1/2 c warm water
1 T active dry yeast
2 T white sugar
2 T vegetable oil
1 t. salt
4 c all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 min.
To the yeast mixture, add the oil, salt and 2 c flour. Stir in the remaining flour, 1/2 c at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 min. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with damp cloth, and let rise in a warm place until doubled, about 1 hr.
Deflate the dough and turn onto lightly floured surface. Divide dough into 12-14 equal pieces, and from into round balls. Place on lightly greased cookie sheet at least 2 inches apart. Cover the rolls with a damp cloth and let rise until doubled , about 40 min. Meanwhile, preheat oven to 400 degrees.
Bake 12-13 min., or till golden brown.
1 1/2 c warm water
1 T active dry yeast
2 T white sugar
2 T vegetable oil
1 t. salt
4 c all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 min.
To the yeast mixture, add the oil, salt and 2 c flour. Stir in the remaining flour, 1/2 c at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 min. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with damp cloth, and let rise in a warm place until doubled, about 1 hr.
Deflate the dough and turn onto lightly floured surface. Divide dough into 12-14 equal pieces, and from into round balls. Place on lightly greased cookie sheet at least 2 inches apart. Cover the rolls with a damp cloth and let rise until doubled , about 40 min. Meanwhile, preheat oven to 400 degrees.
Bake 12-13 min., or till golden brown.
Mindy's Sloppy Joes
I have never really liked sloppy joes. My friend Mindy made this for me one time, and it was sooo good, it's on my list of "make often". Really easy and inexpensive too.
I halve the recipe but still use a whole can of tomatoe soup, just make to your taste.
2 lbs. hamburger
1 med. onion
1/2 can tomatoe soup
1/2 c ketchup
2 T brown sugar
1/2 t. chili pwd.
1/2 t. worchestershire
1 t. salt
1 1/2 t. mustard
1/2 t. curry pwd.
Brown onion and meat together. Add the rest. Simmer 20 minutes. Serve on rolls.
I halve the recipe but still use a whole can of tomatoe soup, just make to your taste.
2 lbs. hamburger
1 med. onion
1/2 can tomatoe soup
1/2 c ketchup
2 T brown sugar
1/2 t. chili pwd.
1/2 t. worchestershire
1 t. salt
1 1/2 t. mustard
1/2 t. curry pwd.
Brown onion and meat together. Add the rest. Simmer 20 minutes. Serve on rolls.
French Bread
I got this recipe from my friend Mindy, who got it from her Mother=in-law who is a great baker. It is so easy, and sooo yummy. I used it for sloppy joes and sandwiches, but it would be delish as garlic bread too. This is the first french bread I've made and liked.
2 c warm water
2 T sugar
1 T yeast
Stir the above together, let rest a few minutes till you see yeast working.
Add:
2 T oil
4-5 c flour (never more than 5)
1 t. salt
Mix together. It will be sticky. Put in a bowl with shortening. Let rise 1 hr. Shape into 2 loaves on cookie sheet and let rise 30 min. more.
Bake 20-25 min. at 400 degrees.
2 c warm water
2 T sugar
1 T yeast
Stir the above together, let rest a few minutes till you see yeast working.
Add:
2 T oil
4-5 c flour (never more than 5)
1 t. salt
Mix together. It will be sticky. Put in a bowl with shortening. Let rise 1 hr. Shape into 2 loaves on cookie sheet and let rise 30 min. more.
Bake 20-25 min. at 400 degrees.
Oat Bread
I always bake my mom's whole wheat bread recipe, but last summer I was away and didn't have my wheat grinder, and when I used store-bought whole wheat it just was heavy and not the same. SO I tried this recipe and oh, it is sooo good! Its chewy and soft and so delicious as toast. So every now and again I have to switch it up and bake this.
1 c oats
2 c boiling water
1/3 c warm water (to activate yeast)
2 T yeast
1/2 c honey
1 T salt
2 T melted butter or oil
1 1/2 c wheat flour
3 c white flour
In mixing bowl, add oats and pour the boiling water over to soak and soften. Meanwhile, place yeast and 1/3 c water in a small bowl to allow yeast to activate. Once the oats have softened and cooled a little, but are still warm, add the honey, salt, butter, and yeast mixture. Mix together, then add flours. Continue mixing until dough pulls away from the side of the bowl.
Let rise, covered, until doubled. Spray 2 loaf pans and dust with oatmeal. Shape dough and place in pans. Lightly drizzle loaves with honey and then sprinkle with oats. Let rise again until the dough reaches the top of the pan. Bake in a preheated 350 degree oven for 30 minutes or till golden brown.
1 c oats
2 c boiling water
1/3 c warm water (to activate yeast)
2 T yeast
1/2 c honey
1 T salt
2 T melted butter or oil
1 1/2 c wheat flour
3 c white flour
In mixing bowl, add oats and pour the boiling water over to soak and soften. Meanwhile, place yeast and 1/3 c water in a small bowl to allow yeast to activate. Once the oats have softened and cooled a little, but are still warm, add the honey, salt, butter, and yeast mixture. Mix together, then add flours. Continue mixing until dough pulls away from the side of the bowl.
Let rise, covered, until doubled. Spray 2 loaf pans and dust with oatmeal. Shape dough and place in pans. Lightly drizzle loaves with honey and then sprinkle with oats. Let rise again until the dough reaches the top of the pan. Bake in a preheated 350 degree oven for 30 minutes or till golden brown.
Wednesday, August 4, 2010
Em's Chicken Pot Pie
This is the recipe for how I make chicken pot-pie. I never use a recipe for it, just play it by ear, but the last couple times I made it, it turned out so delicious Mike was like, write this down! So I sat down and wrote it out. I've been getting better at making pie crust lately, and the main trick I've found is to roll out the dough between saran wrap, so you don't have to add more flour, which makes a tougher pastry: less flaky. You can just do a top crust, but I love as much pie crust as I can get. :)
Use your favorite pie crust recipe, (mine follows below) and roll out a bottom crust.
In a medium heat/size saucepan melt:
1/4 c butter
once its lightly sizzling add:
1/4 c flour
stir in a pinch of dried rosemary
1 t. garlic powder
pinch of pepper
1 heaping t. chicken bouillon or 2 cubes
pinch of parsley
salt to taste
dash of worchestershire sauce
Once the butter and flour have combined and are bubbling together slowly add enough evaporated milk or whole milk, or whatever milk you have on hand! Add enough to get a nice thick, soupy consistency.
I bake 1 large chicken breast @400 till done, 20 min. or so. Drizzle it with olive oil and salt and pepper. I cover my pan with foil so I don't have to clean up!
Once done, cut and add to sauce. (or use leftover chicken, canned chicken, this recipe is flexible)
I add in 1/2 bag of mixed veggies.
Simmer this all together while your rolling out the top crust. Assemble as you would a normal pie.
Bake 400 for 30-40 minutes, or till golden brown and fragrant.
*keep the sauce not too thick, still pourable off the spoon, but a nice thick soupy consistency.
Sandra Bond's Pie Crust:
I got this recipe from a lady in my ward. She is the "baking lady" but even more the "pie lady". People go crazy for her pies! She did an enrichment pie making class and gave away all her secrets. But shes still the best pie baker.
Anyways, this is the one I usually use.
Double Crust:
2 1/4 c flour
1 t. salt
3/4 cup plus 2 T shortening
1/3 c ice water
Combine flour, salt and shortening. Blend with pastry blender to a crumb texture. (just barely) Add ice water a little @ a time mixing it in w/a fork until the mixture is damp enough to form a smooth firm ball. Cut ball in half and press each half into a smooth, flat circle. Roll out.
Use your favorite pie crust recipe, (mine follows below) and roll out a bottom crust.
In a medium heat/size saucepan melt:
1/4 c butter
once its lightly sizzling add:
1/4 c flour
stir in a pinch of dried rosemary
1 t. garlic powder
pinch of pepper
1 heaping t. chicken bouillon or 2 cubes
pinch of parsley
salt to taste
dash of worchestershire sauce
Once the butter and flour have combined and are bubbling together slowly add enough evaporated milk or whole milk, or whatever milk you have on hand! Add enough to get a nice thick, soupy consistency.
I bake 1 large chicken breast @400 till done, 20 min. or so. Drizzle it with olive oil and salt and pepper. I cover my pan with foil so I don't have to clean up!
Once done, cut and add to sauce. (or use leftover chicken, canned chicken, this recipe is flexible)
I add in 1/2 bag of mixed veggies.
Simmer this all together while your rolling out the top crust. Assemble as you would a normal pie.
Bake 400 for 30-40 minutes, or till golden brown and fragrant.
*keep the sauce not too thick, still pourable off the spoon, but a nice thick soupy consistency.
Sandra Bond's Pie Crust:
I got this recipe from a lady in my ward. She is the "baking lady" but even more the "pie lady". People go crazy for her pies! She did an enrichment pie making class and gave away all her secrets. But shes still the best pie baker.
Anyways, this is the one I usually use.
Double Crust:
2 1/4 c flour
1 t. salt
3/4 cup plus 2 T shortening
1/3 c ice water
Combine flour, salt and shortening. Blend with pastry blender to a crumb texture. (just barely) Add ice water a little @ a time mixing it in w/a fork until the mixture is damp enough to form a smooth firm ball. Cut ball in half and press each half into a smooth, flat circle. Roll out.
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