This is a passed along recipe from my pal, Loraine, in Texas.
This is so simple. And to me it's really, really good. (For a nice change)
4 cups chopped cooked chicken
2 cups diced celery
1 cup mayonnaise or Miracle Whip
20-ounce can pineapple chunks, drained
1 cup chopped pecans
2 11-ounce cans mandarin oranges, drained
1 pound seedless green grapes
Combine all ingredients in a large bowl. Toss until well mixed.
Chill.
Makes about 8 servings.
ENJOY!
Tuesday, June 30, 2009
Friday, June 26, 2009
Smoked Salmon Bagel
NEED:
1 pumpernickel or plain bagel (6 oz.)
2 tablespoons chive cream cheese
1/3 cup thinly sliced English cucumber or regular cucumber ( I like to use the smaller pickle size)
3 ounces thin-sliced smoked salmon
3 thin rings red onion
1/2 teaspoon drained capers**optional
Split bagel in half horizontally. Spread cut sides with cream cheese. Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling.
ENJOY!
1 pumpernickel or plain bagel (6 oz.)
2 tablespoons chive cream cheese
1/3 cup thinly sliced English cucumber or regular cucumber ( I like to use the smaller pickle size)
3 ounces thin-sliced smoked salmon
3 thin rings red onion
1/2 teaspoon drained capers**optional
Split bagel in half horizontally. Spread cut sides with cream cheese. Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling.
ENJOY!
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Too hot to cook? So, don't. This is a great no cook meal that is perfect for the hot days of summer.
NEED:
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
ENJOY!
NEED:
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
ENJOY!
Sweet Potato and Canadian Bacon Hash
NEED:
4 cups (3/4-inch) diced peeled sweet potato (about 1 pound)
2 cups (3/4-inch) diced red potato (about 8 ounces)
2 tablespoons vegetable oil
1 cup diced Canadian bacon (about 8 ounces)
1 cup chopped green bell pepper
2/3 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.
Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently. Add bell pepper and green onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.
ENJOY!
4 cups (3/4-inch) diced peeled sweet potato (about 1 pound)
2 cups (3/4-inch) diced red potato (about 8 ounces)
2 tablespoons vegetable oil
1 cup diced Canadian bacon (about 8 ounces)
1 cup chopped green bell pepper
2/3 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.
Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently. Add bell pepper and green onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.
ENJOY!
Friday, June 19, 2009
No Bake Peanut Butter Iceberg Pie
NEED:
2 envelopes (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa Mix
2 tablespoons hot water
1-1/4 cups Peter Pan Creamy Peanut Butter, divided
1 chocolate or graham crumb pie crust (9-inch)
3 cups vanilla ice cream, softened
Whipped Light Cream , Reddi Whip, Cool Whip or whatever whipped topping you like.
Whisk together cocoa mix and water until blended; set aside.
Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH for 30 seconds or until liquid. Brush inside of pie crust with peanut butter. Place crust in freezer for 15 minutes or until peanut butter is set.
Microwave remaining peanut butter on HIGH about 15 seconds to just soften, do not melt. Quickly fill pie crust with ice cream. Drizzle warmed peanut butter over ice cream followed by cocoa mixture.
Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with whipped topping. Store leftovers in freezer.
ENJOY!
2 envelopes (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa Mix
2 tablespoons hot water
1-1/4 cups Peter Pan Creamy Peanut Butter, divided
1 chocolate or graham crumb pie crust (9-inch)
3 cups vanilla ice cream, softened
Whipped Light Cream , Reddi Whip, Cool Whip or whatever whipped topping you like.
Whisk together cocoa mix and water until blended; set aside.
Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH for 30 seconds or until liquid. Brush inside of pie crust with peanut butter. Place crust in freezer for 15 minutes or until peanut butter is set.
Microwave remaining peanut butter on HIGH about 15 seconds to just soften, do not melt. Quickly fill pie crust with ice cream. Drizzle warmed peanut butter over ice cream followed by cocoa mixture.
Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with whipped topping. Store leftovers in freezer.
ENJOY!
Grilled Shrimp Salad with Raspberry Vinaigrette
NEED:
PAM or other Grilling Spray
4 ounces fresh snow peas, trimmed (4 oz = about 1 cup)
1 pound large (21/30 count) shrimp, peeled and deveined
Butter No-Stick Cooking Spray
1/2 teaspoon lemon pepper seasoning
1 bag (6 oz each) torn salad greens
4 ounces sliced fresh mushrooms (4 oz = about 1 cup)
1 can (11 oz each) mandarin oranges, drained
1/2 cup fat free raspberry vinaigrette dressing
Spray cold grill, grilling utensils and 4 skewers with grilling spray. Preheat grill to medium heat. Meanwhile, add snow peas to boiling water; cook 1 to 2 minutes, or until crisp-tender. Drain. Place in medium bowl filled with ice water; set aside.
Place shrimp in separate medium bowl. Spray evenly with cooking spray; sprinkle with seasoning. Thread onto prepared skewers.
Grill 3 to 4 minutes on each side, or until shrimp turn pink. Remove shrimp from skewers; cover to keep warm.
Drain snow peas; place in large bowl. Add salad greens, mushrooms, oranges and dressing; toss lightly. Top with shrimp.
ENJOY!
PAM or other Grilling Spray
4 ounces fresh snow peas, trimmed (4 oz = about 1 cup)
1 pound large (21/30 count) shrimp, peeled and deveined
Butter No-Stick Cooking Spray
1/2 teaspoon lemon pepper seasoning
1 bag (6 oz each) torn salad greens
4 ounces sliced fresh mushrooms (4 oz = about 1 cup)
1 can (11 oz each) mandarin oranges, drained
1/2 cup fat free raspberry vinaigrette dressing
Spray cold grill, grilling utensils and 4 skewers with grilling spray. Preheat grill to medium heat. Meanwhile, add snow peas to boiling water; cook 1 to 2 minutes, or until crisp-tender. Drain. Place in medium bowl filled with ice water; set aside.
Place shrimp in separate medium bowl. Spray evenly with cooking spray; sprinkle with seasoning. Thread onto prepared skewers.
Grill 3 to 4 minutes on each side, or until shrimp turn pink. Remove shrimp from skewers; cover to keep warm.
Drain snow peas; place in large bowl. Add salad greens, mushrooms, oranges and dressing; toss lightly. Top with shrimp.
ENJOY!
Thursday, June 18, 2009
Garlic Fries
NEED:
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1⁄2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley
Preheat the oven to 450 degrees.
Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1⁄4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove the potatoes from the baking sheet with metal spatula. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste.
Serve immediately.
ENJOY!
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1⁄2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley
Preheat the oven to 450 degrees.
Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1⁄4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove the potatoes from the baking sheet with metal spatula. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste.
Serve immediately.
ENJOY!
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