Thursday, April 28, 2011

Mom's Pasta Salad


½ of a 10 oz bag of colored pasta spirals

4 slices sharp cheddar cheese

4 slices Monterey jack cheese

1 jar marinated artichoke hearts (small jar)

several slices of pepperoni or salami

1 small can ripe sliced olives

good seasons Italian dressing mix

vegetable oil

balsamic vinegar



1. Mix Italian dressing.

2. Cook noodles.

3. Dice cheese into small squares.

4. Cut up salami.

5. Combine everything. Salt the salad a little.

6. Add dressing 1 hour before serving and chill.

BBQ Chicken Salad with Black Bean and Corn Salsa

Salad Ingredients:

4 skinless boneless chicken breasts

¾ cup your favorite BBQ sauce

salt and pepper to taste

1 bag romaine lettuce

2 ripe avocados, peeled and thinly sliced

2 cups tortilla chips

Black Bean and Corn Salsa (for topping salad)

1 can black beans rinsed and drained

½ cup frozen corn kernels cooked, drained and cooled

½ red bell pepper finely diced

½ green bell pepper finely diced

½ red onion finely diced

2 tablespoons finely chopped fresh cilantro leaves

1 tablespoons EVOO

1 teaspoon red wine vinegar

¼ teaspoon cayenne pepper

Buttermilk Ranch Dressing:

½ cup buttermilk

¼ cup mayonnaise

1 tabelspoon sour cream

¼ teaspoon apple cider vinegar

½ teaspoon minced garlic

1/8 teaspoon dry mustard

¼ teaspoon dried thyme

1 tablespoon finely chopped fresh chives


1. Prepare dressing and refrigerate

2. Coat chicken breasts with BBQ Sauce and marinate in the refrigerator for 30 minutes.

3. Grill 6-8 minutes per side until chicken is no longer pink.

4. Combine salsa ingredients and mix well. Refrigerate until ready to serve.

5. Divide lettuce among plates. Drizzle with dressing and top with a spoonful of the salsa, avocados, tortilla chips and chicken breasts.

Meat Fondue


3 cups chicken stock

¾ cup white wine

2 Tablespoons chopped garlic

2 teaspoons rosemary (dry or fresh)

2 teaspoons oregano (dry or fresh)


Begin by sauteing the garlic in a splash of the chicken stock for about a minute, just to bring out the flavor. Add the white wine and deglaze any garlic on the pan, and let evaporate for about two minutes. Finally, add chicken stock and herbs and bring to a slow boil. The broth is ready to cook your meat! Use these time estimates for your raw meat and veggies:

  • Beef (steak) 2-3 minutes (Depends how rare you like it).
  • Chicken 3-5 minutes (Make sure ALL pink is gone from meat).
  • Seafood 1-3 minutes (Go easy on the lobster and salmon!)
  • Veggies: Broccoli, zucchini and mushrooms 2-3 minutes, potatoes 5-8 minutes (just dump them in and scoop them out with a slotted spoon).

Salami Roll Ups


1 pound thuringer (a type of salami—get sliced from deli counter)

cream cheese

dill pickles



1. Spread a line of cream cheese down the center of the thuringer. Place a wedge of the dill pickle on the cream cheese. Roll and secure with a toothpick.

Rachel Ray's Cheese Fondue


1 clove crushed garlic

1 ½ cups chicken broth

1 teaspoon Dijon mustard—more if you want more spice/tang

½ cup apple juice or white wine

3 tablespoons cornstarch

1 cup flavorful Swiss cheese (Gruyere or Emmenthaler)

Salt & Freshly ground pepper

Dipping stuff! Great with honey wheat pretzels, assorted vegetables, French bread cubes, and Granny Smith Apples.


  1. Rub the inside of a fondue pot with the crushed garlic clove and then discard.
  2. Add chicken stock to the pot, whisk in the mustard, and then bring to a boil over medium-high heat.
  3. While it’s coming to a boil, combine apple juice or wine and corn starch in a separate bowl and whisk until there are no more lumps. Once chicken stock has come to a boil add the white wine and corn starch mixture while wisking.
  4. Bring that back to a boil, let it boil for 1 minute whisking constantly. Remove pot from heat and stir in cheese. Season with salt and pepper, serve immediately.

Holy Guacamole


1 medium ripe avocado, cubed

1 medium tomato chopped

2 tablespoons onion finely chopped

1 garlic clove, minced

¼ teaspoon salt

dash of pepper

juice from 1 lime


1. Combine all ingredients in a bowl until smooth, serve immediately.

Cheesy Corn Bites


8 oz cream cheese at room temperature

1 cup shredded pepper jack cheese

1 large egg

½ cup frozen corn kernels

48 scooped shaped tortilla chips

chopped chives or cilantro for sprinkling


1. Preheat oven to 350.

2. In a large bowl, mix the cream cheese, pepper jack cheese, corn and egg.

3. Arrange chips on a large baking sheet and place 1 tablespoon of corn mixture in each.

4. Bake at 350 for about 20 minutes until filling sets.

5. Sprinkle corn bites with chives and serve warm.

Chex Party Mix


6 Tablespoons margarine

2 Tablespoons Worcestershire sauce

1 ½ teaspoons seasoning salt

¾ teaspoon garlic powder

½ teaspoon onion powder

3 cups corn chex cereal

3 cups wheat chex cereal

1 cup mixed nuts

1 cup pretzels

you may substitute any cereal you like—mom always puts cheerios in hers


1. Heat oven to 250 and melt margarine in a large roasting pan in the oven.

2. Stir in the seasonings.

3. Stir in the remaining ingredients until everything is evenly coated.

4. Bake 1 hour, stirring every 15 minutes.

5. Spread on paper towels to cool

6. Store in Tupperware or large sandwich baggies—this will keep fresh for several weeks.

7 Layer Dip


3 ripe avocados

2 Tablespoons lemon juice

½ teaspoons salt

¼ teaspoon pepper

1 cup sour cream

½ cup mayonnaise

1 packet taco seasoning

1 can refried beans

1 small can sliced olives

grated cheddar cheese

1 small can green chilies

chopped tomatoes

Tortilla chips


1. Combine avocados, lemon juice, salt and pepper and mash until smooth. Set aside.

2. Combine sour cream, mayo and taco seasoning. Set aside.

3. Blend the can of refried beans to smooth them out and spread on a large plate.

4. Top beans with the first two layers.

5. Top with olives, green chilies, cheese, and tomatoes.

Serve with tortilla chips.
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