Spinach And Strawberry Salad

 

 This delicious salad will satisfy your vegetable AND fruit cravings!

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

 

Vegetable Enchiladas

 

They pack almost all your daily vitamin C.

• 1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
• 1 1/2 tablespoons olive oil, divided
• 12 corn tortillas (6 inches each)
• 1 medium onion, diced
• 1 1/2 tablespoons dark chili powder
• 1/2 tablespoon chipotle powder
• 1 teaspoons ground cumin
• 1 cup roasted or thawed frozen corn
• 1 cup roasted red peppers
• 1 can (15 ounces) low-sodium black beans, rinsed and drained
• 2 cups cooked shortgrain brown rice
• 1 can (8 ounces) enchilada sauce
• 1 cup shredded lowfat pepper Jack cheese, divided
• 1 avocado, thinly sliced
• 1 scallion, chopped
• 6 sprigs fresh cilantro

 Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.

Buffalo Chicken Strips

Serve these delicious spicy and crispy oven fried chicken strips for an everyday meal with fries and a side vegetable. Or, double the recipe and make them for a game day snack or party. This easy recipe makes about 20 to 24 chicken strips, enough for a meal for four. They're wonderful with the included Buffalo aioli, or serve with your favorite blue cheese dip.

• 1 to 1 1/4 pounds boneless chicken breast halves
• 1/2 cup Buffalo wing sauce, such as Frank's, Stonewall Kitchens, or your favorite
• 1 1/2 cups panko crumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground sweet paprika
• 2 tablespoons butter, melted

***Buffalo Aioli***

• 1/2 cup mayonnaise
• 1 tablespoon finely chopped celery
• 2 teaspoons dill relish
• dash garlic powder
• 2 tablespoons Buffalo wing sauce

Preparation:

Line a large baking sheet with foil. Spray with nonstick cooking or baking spray.

Wash chicken and pat dry. Cut the chicken breasts crosswise into 1/2-inch strips. Put them in a food storage bag or bowl and toss with 1/2 cup of the wing sauce. Let stand for 15 minutes or marinate in the refriterator for 30 to 45 minutes.

Heat oven to 425°.

Combine the panko crumbs, 1/4 teaspoon garlic powder, parsley. Add the melted butter and toss to blend.

Bake for 12 to 15 minutes, until chicken is cooked through.

Meanwhile, combine the mayonnaise, finely chopped celery, relish, a dash of garlic powder, and 2 tablespoons of the Buffalo wing sauce.

Serve with the aioli for dipping.

Serves 4.

Pretzel Chicken Tenders with Spicy Honey Dijon Sauce

 

 

This recipe is absolutely delicious and great for entertaining - adults and children alike! Try it at your next party.

 

3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips
2 cups buttermilk
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons granulated garlic
3/4 teaspoon salt
2 teaspoons pepper
3/4 teaspoon red pepper flakes
1 1/2 cup smoked almonds
12 large sourdough hard pretzels
Canola oil, for frying

Spicy Honey Dijon Sauce:
large resealable plastic bag
1/2 cup Dijon mustard
1/4 cup honey
1 chipotle peppers in adobo sauce
2 teaspoons adobo sauce (optional)
1 teaspoon cider vinegar

In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.

Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.

In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.

Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.

For sauce: In a small food processor, combine all ingredients. Refrigerate until ready to use.

30-Minute Parmesan Chicken

 

This is a favorite in my house. We make it all the time.

 

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Cream of Chicken and Wild Rice Recipes

Simple and so good. Warm yourself through and through with this flavorful, hearty soup! 

 

 

 

 4 chicken breast halves, skinless and boneless and cubed

1 stick butter, cold

2 c wild rice, uncooked (prefer uncle bens)

1 onions, yellow, medium chopped

2 c carrots, chopped

2 c celery stalk, chopped

8 oz mushroom pieces

1/3 c flour

6 c chicken broth

1 pt heavy whipping cream

1 Tbsp parsley flakes

1/2 tsp sage, dried

 

In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent. Add chicken breast and continue to cook until meat turns white. In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked. Combine Vegetable/chicken mix, rice, and chicken broth in large soup kettle. Bring to boil, reduce heat. Add cream and parsley. Heat just to boiling point but don't boil. In a microwave safe bowl, melt remaining butter and add flour to make roux. Slowly whisk the roux into the soup mixture to thicken. Enjoy!

Delicious Ravioli With Tomato-Basil Cream

 

 

1 20 oz. package refrigerated four-cheese ravioli
1 16 oz. jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium chopped tomatoes, fresh
1/2 cup fresh basil, chopped
1/3 cup Parmesan cheese, grated finely
Garnish: fresh basil strips

  

Prepare pasta according to directions on package. Meanwhile, pour Alfredo sauce into a medium saucepan. Then, pour wine into the old sauce jar; cover tightly and shake well. Stir wine mixture into saucepan. Stir in tomatoes and basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with Parmesan. Garnish and serve!

This recipe is just as delicious as it looks - and it looks pretty delicious! A great, easy meal to impress your family without intense work. Source.