• 1 lb. fresh asparagus, cleaned, trimmed
• 1/2 cup KRAFT Balsamic Vinaigrette Dressing
BRING about 1/2 inch of water to boil in large skillet. Add asparagus; cover.
SIMMER 3 to 5 min. or until asparagus is crisp-tender. Remove from heat; drain and rise under cold water. Drain well on paper towels. Place on serving plate.
DRIZZLE with dressing. Cover and refrigerate at least 1 hour or until ready to serve
January 16, 2009
Asparagus Salad
Frozen Fruit Salad
• 2 cups sour cream
• 9 ounces crushed pineapple (drained)
• 2 tablespoons lemon juice
• 1/4 cup sliced maraschino cherries
• 3/4 cup sugar
• 1/4 cup chopped pecans
• 1/8 teaspoon salt
• 1 banana, sliced
Blend sour cream, juice, sugar and salt. Stir in fruit and nuts. Pour into 1 quart plastic freezer carton and freeze. Unmold, slice and serve on crisp green lettuce.
Raspberry Summer Sensation
• 1 pt. (2 cups) raspberry sorbet or sherbet
• 1 cup cold milk
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup raspberries
Line 9×5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan.
Freeze 3 hours or overnight. To unmold, invert pan onto plate; remove foil. Top with raspberries just before serving. Let stand 10 to 15 min. to soften before cutting into 12 slices.
Spinach Salad with Creamy Citrus Vinaigrette Dressing
• 6 cups young fresh spinach leaves, cleaned, stemmed and dry
• 11 ounce can mandarin orange segments, drained (save 2 Tbs. liquid for dressing)
• ½ cup toasted walnuts, coarsely chopped
• 1 Tbs. red onion, finely chopped
Creamy Citrus Vinaigrette Dressing
• ½ cup mayonaise
• 2 Tbs. liquid from oranges
• 1 ½ Tbs. fruity vinegar
• 1 tsp. dijon mustard
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
Combine all, wisk until well blended. Drizzle over salad.
Blackened Chicken Salad (Similar to Applebee’s)
Dressing
• 1/4 cup mayonaise
• 1/4 cup dijon (or honey mustard)
• 1/4 cup honey mustard
• 1 tablespoon mustard
• 1 tablespoon white vinegar
• 1/8 teaspoon paprika
Chicken Marinade
• 1 cup water
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• ½ tablespoon Worcestershire
Cajun Spice Blend
• ½ tablespoon salt
• 1 teaspoon each: sugar, paprika, onion powder, cayenne pepper
• ½ teaspoon each: garlic powder, cayenne pepper, white pepper
• 2 boneless, skinless chicken breast fillets
• 2 tablespoons light butter
Salad
• 8 cups chopped lettuce
• ½ cup shredded red cabbage
• ½ cup shredded carrot
• ½ cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 1 large tomato, diced
• 1 hard boiled egg, diced
1. Make dressing. Mix well. Store in firg until salad is ready.
2. Make marinade, stir well. Add chicken breasts, cover bowl and refrigerate for several hours. Overnight is better.
3. Preheat frying pan over medium/high heat. Preheat barbeque grill also.
4. Make spice blend. Sprinkle a teaspoon of spice blend over each side of the chicken breasts. Cover entire surface of chicken with spice.
5. Melt butter in hot pan, sear chicken breasts, 2-3 minutes on each side of spices.
6. Finish chicken on barbeque grill. Grill each breast on both sides fro 2-3 minutes.
7. Prepare salad. Serve chicken on top with dressing on side.
Turkey Waldorf Salad
• 1/2 cup chopped cooked turkey breast
• 10 red grapes, halved
• 1 Tbsp. PLANTERS Walnut Pieces
• 1 Tbsp. KRAFT Mayo Light Mayonnaise
• 1 lettuce leaf
• 6 TRISCUIT Reduced Fat Crackers
MIX turkey, grapes, walnuts and mayo.
PLACE lettuce leaf on serving plate; fill with turkey mixture.
ARRANGE crackers around turkey salad just before serving
PRETZEL SALAD (Lisa Hawks)
Base:
• 2 cups pretzels, chopped (2 cups after chopping not before)
• 3/4 cup butter, melted
• 3 T. sugar
Mix together and press into a 9×13 pan. Bake @ 350o for about 8 minutes. Cool.
Filling:
• 8 ounces Cool Whip
• 8 ounces cream cheese
• 1 cup sugar
Mix and spread on cooled crust
Topping:
• 6 ounces raspberry jello
• 2 cups boiling water
• 2 small packages frozen raspberries
Mix and spread on top of cream cheese filling. Refrigerate until set (several hours works best)
POPPY SEED DRESSING
• 1 ½ tsp. poppy seeds
• 1 ½ tsp. dried onion
• 3/4 c. white vinegar
• 1 ½ tsp. salt
• 1 ½ cup olive oil or canola oil
• 3/4 tsp. dry mustard powder
• 3/4 cup sugar
Place all dressing ingredients in a large container with a lid and shake well. Refrigerate for at least 2 hours before serving. You can vary this recipe by using mandarin oranges, grapefruit sections, or halved grapes in place of the apples and/or using walnuts or cashews in place of the almonds.
CRANAPPLE SALAD (Linda Ketcheson)
(For a large group)
• 1 head iceberg lettuce, broken or sliced
• 1 head romaine lettuce, broken or sliced
• ½ cup toasted almonds (toast for about 8 minutes at 350 degrees or toast in microwave, stirring every minute or so until golden)
• 3 Gala apples, chopped (or any crisp semi sweet apples)
• Craisins sprinkled on top
Lemon-Garlic Chicken Thighs
• 8 chicken thighs
• 1 3/4 teaspoons salt
• 1 tsp ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 3 cups thinly sliced onions
• 30 cloves garlic, peel/smash
• 1/2 tsp crushed red pepper
• 1 bay leaf
• 1/2 c fresh lemon juice
• 1 1/2 cups chicken broth
• 1 pound angel hair pasta
• 3 tbls chop fresh parsley
• 3 tbls unsalted butter
Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper. Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set
aside. In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon
juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter. To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.