Greek Panzanella

My daughter Gina made this and said it was great. Thanks Ina Garten!                                                                                                           

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted



For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Skillet Fajita Chicken In Cornbread

My sister-in-law Alice makes something similar to this but with ground beef and it is great.                                                                          

2004 Winning Taste Recipe Contest
Third Place Winner
Sandi Klingler


3 boneless, skinless split chicken breasts or Rotisserie chicken
5 tablespoons butter or vegetable oil
1 cup chopped sweet onion (such as Vadalia)
3 cloves garlic, minced
1 cup chopped red bell pepper
1 package (1.25 ounces) Fajita seasoning mix
1 can (10 ounces) Mexican-style diced tomatoes with green chilies, lime juice and cilantro
1 tablespoon lime juice
1 tablespoon sugar
2/3 cup black beans, rinsed and drained
3 cups corn chips, coarsely broken, divided
2 eggs
½ cup small curd cottage cheese
1¼ cups shredded Monterey Jack and Cheddar cheese blend, divided
1 can (14.75 ounces) creamed corn
1 package (6 ounces) yellow cornbread mix
¼ cup finely chopped sweet onion

Diced tomatoes, sliced scallions (green onions), sour cream, garnish, optional

Salsa to serve, optional


Directions:

Preheat oven to 400°F. Cut chicken into 1-inch by ½-inch pieces. Set aside.

Heat butter in deep 10-inch cast iron skillet. Add 1 cup onion, garlic and bell pepper. Sauté until tender. Add chicken pieces. Cook and stir until opaque and no longer pink inside. Stir in Fajita seasoning mix, tomatoes, lime juice, sugar, and black beans. Cook until heated then remove to bowl.

Sprinkle 2 cups broken corn chips in bottom of same skillet. Return chicken mixture to skillet over chips. Combine 1 egg, cottage cheese and 1 cup of shredded cheese in separate bowl. Spread evenly over chicken layer. Sprinkle with remaining cup broken chips.

Place corn, cornbread mix, ¼ cup onion, and remaining egg in bowl. Stir until blended and spread evenly over layer of chips to completely cover. Sprinkle with remaining ¼ cup shredded cheese.

Bake in preheated oven 25 to 30 minutes until golden brown. Let stand 10 minutes before serving. If desired, garnish top with tomatoes, scallions and sour cream or serve garnishes separately along with salsa. 6 servings

Low Carb White Castle Casserole

Thanks Recipezaar.                                                                                   

1 lb ground beef
1 (1 ounce) envelope onion soup mix
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
salt and pepper, to taste

Toppings
dill pickle slices, for topping
mustard, for topping


Directions

Brown the hamburger with half of the onion soup mix; drain fat and season to taste with salt and pepper.
Stir in the remaining soup mix and put meat in a greased 9-10 inch pie plate.
Stir in half the cheese, then top with remaining cheese.
Beat eggs, mayonnaise, cream, salt and pepper together then pour evenly over the meat.
Bake at 350ºF for 30-35 minutes.
Let stand 10 minutes before serving.
Top serving with mustard and pickles.

Crock Pot BBQ Beef Brisket

Thanks Food and Family magazine!                                     

1 boneless beef brisket (4 lb.)
1 large yellow onion, sliced
1 cup KRAFT Original Barbecue Sauce
1 pkg. (16 oz.) coleslaw blend
1/2 cup MIRACLE WHIP Dressing
4 green onions, sliced 10 kaiser rolls, split



PLACE meat in slow cooker, cutting into 2 pieces if necessary to fit; top with yellow onions and barbecue sauce. Cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).

REMOVE meat from slow cooker; cut into thin slices. Return to slow cooker; stir gently. Combine coleslaw blend, dressing and green onions.

SERVE meat with coleslaw and rolls on the side. Or fill rolls with meat mixture and coleslaw just before serving

Fresh Peach Salsa

If you have never tried peach salsa, you are missing some good stuff!!                                                                                               

1 large fresh peach, chopped

2 Tbsp.  Light Balsamic Vinaigrette Dressing

1-1/2 Tbsp. chopped fresh basil

1 Tbsp. finely chopped red onions

1 tsp. finely chopped seeded jalapeño peppers

Combine ingredients.