Mexican Layered Salad (Donna Butler)

Ingrediants

10 c. torn romaine lettuce
1 large cucumber peeled, halved, and sliced
3 med. tomatoes, chopped
2 med. ripe avocados, peeled, & sliced
2 large green peppers, chopped
1-1/2 c. mayonnaise
1/4 c. canned chopped green chilies
2 tsp. onion powder
1/4 tsp. salt
1 c. crushed tortilla chips
1/2 c. shredded cheddar cheese

Directions

In a 2- quart trifle bowl or glass serving bowl, layer the first five ingredients.  Combine the mayonnaise, chilies and seasonings; spread over the top.  Sprinkle with chips and cheese. 
Serve immediately.

Potato Soup (Anne Seal)

Ingredients

6 slices thin bacon into 1 inch pieces
1 whole medium onion
3 whole carrots, scrubbed clean and diced
3 stalks celery, diced
6 whole small russet potatoes peeled and diced
8 cups low sodium chicken or vegetable broth
3 tbsps. all purpose flour
1 cup milk
1/2 heavy whipping cream



 1/2 tsp. salt
Black pepper to taste
1/2 Cajun spice mix
1 tsp. minced fresh parsley
1 cup grated cheese of your choice

Directions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered.  Remove the bacon from the pot and set it aside.  Pour off the grease, but do not clean the high heat and add the onions, carrots, and celery.  Stir and cook for 2 minutes, seasoning wit salt, pepper, and Cajun Spice.  Pour in the broth and bring it to a gentle boil.  Cook for 10 minutes until vegetables start to get tender.  Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 of the soup and blend in a blender/food processor until completely smooth.  Pour it back into the soup pot and stir to combine.  Let it heat back up as you taste for seasoning needs.  Stir in cream, then stir in parsley, reserving a little for garnish.

Greek Salad Recipe (Jody Brockhausen)

Ingredients

2 Red Bell Peppers
3 large tomatoes sliced into wedges
1 peeled cucumber sliced into spears
1/2 medium sized red onion - sliced thin and quartered
1 bunch fresh parsley
1 c. dry salami sliced and quartered
1 c. ham in small cubes
1/2 jar sliced kalamata olives
I pkg Rigatoni Pasta - cooked and drained and cooled in the refrigerator
1 bottle Greek Salad Dressing (John the Greek Salad Dressing is my favorite)

Directions

Put all ingredients in a bowl.  Pour dressing onto the ingredients and mix together until equally distributed.  Serve or refrigerate

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Iron Chef!

Last night we had a great exchange in the theme of Iron Chef!  Our secret ingredient was lemon/lime and our recipes were amazing!!  I'm still gathering those yummy recipes so stay tuned! It will be worth the wait!  Start thinking about what you're going to bring to our next recipe exchange on June 21st where we'll be discussing 30 minute meals.  Can't wait to see you there!

<3 JB

Pineapple Chicken Lo Mein Recipe (Emily Heaps)

Ingredients

1 can (20 ounces) unsweetened pineapple chunks

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

2 garlic cloves, minced

1 tablespoon minced fresh gingerroot

3 tablespoons canola oil, divided

2 medium carrots, julienned

1 medium green pepper, julienned

4 ounces spaghetti, cooked and drained

3 green onions, sliced

1 tablespoon cornstarch

1/3 cup soy sauce

Directions

1. Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.

2. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.

3. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Easy Fortune Cookies (Shaunelle Trenholm)

Ingredients:

3 Egg whites

3/4 Cup white sugar

1/2 Cup butter, melted and cooled

1/4 Tsp vanilla extract

1/4 Tsp almond extract

1 Cup all-purpose flour

4 Tblsp water (may want to add more)

Directions:

1. Have fortunes ready to go on small strips of paper. (Find some on Google)

2. Preheat the oven to 375 degrees F (190 degrees C).

3. Grease cookie sheets, or line with parchment paper.

4. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy (about 2 minutes).

5. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble very thin pancake batter.

6. Spoon the batter into 3 inch circles on the prepared baking sheets. Make sure it's spread very thin or it will crack when you fold it. Leave room between for spreading.

7. Bake for 5 to 7 minutes in the preheated oven, or until the edges brown.

8. Quickly remove one at a time, place a message in the center, and fold in half.

9. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Enjoy!

Spicy Peanut Thai Shrimp (or Chicken) (Shaunelle Trenholm)

Ingredients:

1 Tbsp peanut oil

3 Tbsp minced garlic

2 Tsp minced ginger

1/4 Tsp red pepper flakes

3 Tbsp tomato paste

3 Tbsp peanut butter

3 Tbsp hoisin sauce

1 C water

1 Tsp sugar

1 Tsp curry powder

1 C carrot, thin strips

1 C peas

1 C broccoli, chopped

1 lb medium raw shrimp: peeled and tails off

1 Tsp sesame seeds

1. Heat large saucepan over medium-low heat.

2. Add oil and let it warm until it ripples, it should not smoke.

3. Add garlic, ginger and red pepper. Cook until garlic and ginger become fragrant and slightly golden.

4. Stir in tomato paste, peanut butter and hoisin sauce. Using a whisk will result in a nice smooth mixture.

5. Slowly whisk in water until the sauce has reached the desired consistency.

6. Add sugar and curry powder, whisking until well mixed.

7. Stir in vegetables and shrimp and let simmer until veggies are slightly tender and the shrimp are cooked. The shrimp will turn pink and curl up when they are finished.

Top with sesame seeds. Serve over rice or noodles and for a delicious dinner!

Double Cheeseburger Macaroni (Julie Boyd)

Ingredients:

1lb of Ground Turkey

1 C Hot Water

2 C Milk

1 Box of Double Cheeseburger Dinner Mix

Directions:

1. Brown meat; drain

2. Add: 1 C hot water, 2 C milk, macaroni and sauce mix. Sir thoroughly

3. Heat to boiling over high heat. Reduce heat; cover and simmer for 12 minutes, stirring occasionally, until macaroni is tender.

4. Remove from heat and uncover - sauce will thicken as it stands.

Sometimes, you just need a quick dinner. :) Enjoy!

Four Grain Waffles (Jen Thorpe)

Ingredients:

3 C Water

1 1/2 tsp Vinegar

3 Eggs

1/2 C Oil

1 C Flour

1 C Whole Wheat Flour

1/4-1/2 C Cornmeal

1 C Rolled Oats

1 C Powdered Milk

1/2 C Sugar

2 Tsp Baking Powder

Directions:

1. Beat eggs

2. And water, vinegar and oil to egg mixture until blended

3. In a separate bowl, combine the dry ingredients

4. Mix the liquid and dry ingredients together until moistened

5. Spray waffle iron with non-stick spray & cook

For fast easy breakfast - bake waffles ahead of time and freeze individually. Then pop in toaster to warm up and voila! A healthy, quick breakfast!

Italian Sausage Soup with Tortellini (Kristee Watts)

Ingredients:

1 lb Pound Sweet Italian Sausage, casings removed

1 Cup Chopped Onion

2 Cloves Garlic, minced

5 Cups Beef Broth

1/2 Cup Water

1/2 Cup Red Wine

4 Large Tomatoes (peeled, seeded and chopped)

1 Cup Thinly Sliced Carrots

1/2 Tblsp Packed Fresh Basil Leaves

1/2 Tsp Dried Oregano

1 Can (8 oz) Tomato Sauce

1 1/2 Cups Sliced Zucchini

8 Oz Fresh Tortellini Pasta

3 Tblps Chopped Fresh Parsley

Directions:

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Sauté onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

A few changes I make - I think it’s too greasy when the onions are sautéed in the drippings. I just drain all the grease before adding onions. Instead of red wine I add a little more water or broth and ~ ¼ cup balsamic vinegar. I add up to 19 oz. of tortellini.

It takes me 2 hours from when I start this to have it done (you might chop faster!).