Creamy Tex-Mex Quinoa Dippers

 

(I'd use the least amount of cream cheese.)

INGREDIENTS

• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced or petite-diced tomatoes, undrained
• 1 cup quinoa, well-rinsed and drained
• 1 cup low-sodium chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4-8 ounces light or regular cream cheese, cubed (depending on how creamy you like it)
• Squeeze of fresh lime juice
• Handful of chopped fresh cilantro

DIRECTIONS

1. In a 4- or 5-quart slow cooker, toss the chicken, corn, black beans, tomatoes and quinoa together.
2. In a liquid measuring cup, whisk together the broth, chili powder, cumin, garlic powder, onion powder, salt and pepper. Pour the mixture over the ingredients in the slow cooker and give it all a good stir (scrape down any quinoa that may be stuck to the sides of the slow cooker above the liquid).
3. Cover and cook on low for 6-8 hours.
4. Toss in the cubed cream cheese and cover the slow cooker for 5-10 minutes to let it soften.
5. Stir all the ingredients together until the cream cheese is mixed in well.
6. Add the lime juice and cilantro and give it another quick stir.
7. Serve warm with tortilla chips.

http://www.melskitchencafe.com/creamy-tex-mex-quinoa-dippers/

The Best Broccoli Salad

INGREDIENTS

Dressing:
• 3/4 cup light or regular mayonnaise
• 1/4 cup granulated sugar
• 1 tablespoon balsamic vinegar
Salad:
• 1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
• 1 cup golden raisins (optional)
• 3/4 cup sunflower seeds
• 1 small shallot or red onion, finely diced (about 1/4 cup)
• 1 cup shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled

DIRECTIONS

1. In a small bowl, whisk together all of the dressing ingredients. Set aside.
2. In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

http://www.melskitchencafe.com/the-best-broccoli-salad/

Pizza Dough and Cheesy Garlic Breadsticks

Ingredients:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

for the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

 

Directions:

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}

Mix butter and garlic in a small bowl and set aside.

Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}

Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/

Crispy Sweet Potato Fries

2 large sweet potatoes, peeled
oil spray, or 1-2 tbsp olive or coconut oil
2 tsp curry powder (or cinnamon, for sweet fries)
1/2 tsp garlic powder (omit for sweet fries)
1/2 tsp salt (or to taste)

How to make crispy sweet potato fries: Preheat oven to 400F and grease a baking sheet. Cut the potatoes into fry shapes (thick or thin), then soak them in water for around 45 minutes. This is the important step to make them crispy! Drain, and pat dry. Toss the fries with the oil or oil spray in a large bowl. Add all other ingredients and mix well. Spread the fries on the baking sheet. Bake 25-30 minutes, turning halfway through. For even crispier fries, feel free to leave them in longer or broil for the last 1-2 minutes.  A reader also left the advice to cook them on parchment paper, which will absorb some of the moisture.

http://chocolatecoveredkatie.com/2013/02/25/crispy-homemade-sweet-potato-fries/

(We've found that the smaller you cut them the crispier they will be.  I also don't peel the potatoes.)

Bow Tie Chicken Pasta Salad

12 oz. bow tie pasta

12 oz. spiral pasta

20 oz. can pineapple tidbits (drained)

2 cups chopped celery

2 cups red and green grapes, sliced in half

2 cans mandarin oranges (drained)

4 cups chicken, cooked and cut up

Cashews (optional)

***Dressing:

16 oz. Kraft Coleslaw Dressing

½ cup mayo

½ cup miracle whip

1 tsp. salt

½ tsp. pepper

Cook pasta and let cool.  Add all other ingredients.  Just before serving, mix dressing ingredients together and pour on salad.  Stir well.  Good with homemade rolls or breadsticks.

(Note: Instead of the mayo and miracle whip we use Greek yogurt - it's healthier and avoids the egg allergy.  We think it's just as good!)

Grandma Anderson's Baked Beans

bacon slices (cut before cooking)
1/2 minced onion
1/2 c. brown sugar
1 c. ketchup
1 T. worchestershire sauce

(can add green pepper)

3 cans pork and beans - drained

Stuffing

1 C butter 

2 large stalks celery with leaves, chopped

1 large yellow onion, chopped

9 C bread cubes (Sis. Brotherson prefers Italian bread.  Cut in 1 1/2 inch cubes, spread on cookie sheet and dry in 200 degree oven for an hour)

2 T fresh sage

2 T  fresh rosemary

2 T fresh thyme

salt and pepper to taste

1 lb sausage (Sis. Brotherson prefers the maple flavored)

2 baking apples, chopped

craisins and/or cranberries

1-2 C chicken broth and/or a couple eggs

Melt butter, saute celery and onion, stir in bread and additional ingredients.  If you want sticky stuffing add broth and eggs.  If you want crumbly, just add the broth.  She said she does it in a 9x13 pan, but she didn't say at what temperature or for how long, but maybe you can wing it. :)

http://luckylymansfamilyblog.blogspot.com/search/label/recipes

Super Easy Spanish Rice

2 tablespoons oil

2 tablespoons chopped onion

1 1/2 cups uncooked white rice

2 cups chicken broth

1 cup chunky salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. (From Allrecipes - http://allrecipes.com/Recipe/Best-Spanish-Rice/Detail.aspx?prop24=etaf)