CPK BBQ Chopped Chicken Salad

                                                                                                          

FRIED TORTILLA STRIPS

Vegetable oil for deep-frying

12 corn tortillas cut into ¼ inch wide strips (about 6 cups)

GARDEN HERB RANCH DRESSING

½ teaspoon dry mustard

¼ teaspoon cold water

2 ¾ cups mayonnaise

1 cup buttermilk

7 tablespoons sour cream

2 ½ tablespoons apple cider vinegar

1 ½ tablespoons thinly sliced scallions (greens and whites)

2 teaspoons minced garlic

2 teaspoons minced fresh Italian parsley

1 ½ teaspoons Worcestershire sauce

1 teaspoon minced fresh dill

½ teaspoon minced fresh oregano (or ¼ teaspoon dried)

½ teaspoon freshly ground black pepper

¼ teaspoon minced fresh basil

GRILLED GARLIC BBQ CHICKEN

1 1/3 tablespoons olive oil

1 1/3 tablespoons minced garlic

2 teaspoons soy sauce

2 teaspoons salt

Four 5-ounce boneless, skinless chicken breasts

¼ cup good-quality bottled sweet-and-spicy barbecue sauce

FOR THE SALAD

½ head iceberg lettuce, cored, rinsed, dried, and cut into 1/8-inch-wide strips

½ head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut

into 1/8-inch-wide strips

12 large fresh basil leaves cut into 1/8-inch-wide strips

1 pound jicama, cut into ¼ x ¼ x ¾ inch strips

2 cups shredded Monterey jack cheese

1 cup canned black beans, rinsed and drained

1 cup canned sweet white corn kernels, drained

3 tablespoons chopped fresh cilantro

2 pounds ripe fresh tomatoes cut into ½ inch dice

½ cup good quality bottled sweet-and-spicy barbecue sauce

¼ cup thinly sliced scallion greens

TO MAKE THE FRIED TORTILLA STRIPS:

1. in a deep, heavy frying pan, heat several inches of vegetable oil to a

temperature of 375 degrees Fahrenheit. Working in batches if necessary to

prevent overcrowding; carefully add the tortilla strips to the hot oil,

submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips

until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or

slotted spoon and transfer them to paper towels to drain and cool. Set aside,

uncovered.

TO MAKE THE GARDEN HERB RANCH DRESSING:

2. In a mixing bowl, use a fork to stir together the mustard and cold water,

forming a paste. Set aside for 10 minutes. Add all the remaining dressing

ingredients to the bowl and, using a handheld electric mixer at low speed or a

whisk, blend together just until smooth, taking care not to incorporate too much

air into the dressing. Cover with plastic wrap and refrigerate.

TO MAKE THE GRILLED GARLIC BBQ CHICKEN:

3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the

olive oil, garlic, soy sauce, and salt. Turn the chicken breast in this marinade

and leave to marinate at room temperature for about 15 minutes. Grill or broil

the chicken breast until cooked through, 5 to 6 minutes per side. Chill

thoroughly in the refrigerator. Cut the chicken breast into ¾ inch cubes and, in

a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and

refrigerate.

TO MAKE THE SALAD:

4. In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey

Jack cheese, beans, corn, cilantro, dressing and half of the Fried Tortilla

Strips. Transfer the salads to chilled serving plates. Surround each salad with

diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with

chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue

sauce. Garnish with the scallions.
Inspired by CPK!
Thanks Pattie!

Mexican Breakfast Casserole

4 eggs

1/4 cup milk

1 cup shredded cheese( your choice)

1 pinch cayenne pepper

1/4 teaspoon pepper

1 cup shredded cooked potatoes

1/2 cup diced onion

1/2 cup diced bell pepper 

1 cup salsa

cooked meat of your choice 

Directions:

1. In a bowl whisk eggs, milk, and cayenne and black peppers together.
2. In the meantime--In heated and oiled (medium heat) skillet put potatoes, green peppers and onions and let warm about 5 minutes.
3. Pour egg mixture over potatoes and let cook a minute or two till beginning to set. Fold over eggs (a soft scramble).
4. Add in cheese, I just sprinkle over top, let melt over egg mixture and then fold over a time or two.
5. Put onto warmed plates and serve with salsa.
6. You can add diced ham, cooked sausage or cooked bacon.

Inspired by Connie, thanks!

 

Fruit Salad Dressing

                                                                                                       

1/3 c honey
1/4 c orange juice
2T red wine vinegar
1/4 c mayo
1/4 c lemon juice
1 1/2 T poppy seeds
1/4 t salt
1/4 t dry mustard

Whisk all ingredients together and pour on fresh chopped fruit.

Power Company Holiday Potatoes

                                                                                                  







Thanks Christy!

1 32oz. frozen Southern style hash browns(thawed)
1 cream of celery soup
1 cream of chicken soup
1/2 to 1 c sour cream
2 1/2 c cheddar cheese
2T melted butter
pepper to taste
In a large bowl mix together and then add to casserole pan.
Preheat oven to 350 degrees. Grease a 13x9 pan. Reserve 1/2 c cheese (or you can add more) for topping casserole. Cook 1 hour and top with remaining cheese, return to oven for 10 minutes to melt cheese. Stand back and watch it disappear.

Gina's Quiche

                                                                                                   

Thanks GG!

1 frozen 9-inch deep dish pie crust
5 large eggs
¾ cup half and half
1 tablespoon olive oil
5 slices bacon, chopped
1 medium onion, chopped
5 oz. white mushrooms, stemmed and sliced
9 oz. pkg. frozen chopped spinach, thawed, well drained, and re-chopped
1 teaspoon fresh grated nutmeg
1 large clove garlic, minced
½ cup part-skim ricotta cheese
½ cup shredded cheese (we used a four-cheese Italian blend)
Salt and fresh-ground pepper

PREPARATION
Preheat the oven to 350°F. In a large mixing bowl, beat the eggs and
whisk together with half and half, 1 teaspoon of salt and a ½ teaspoon
of pepper. Set aside.

In a large skillet, heat the olive oil over medium high heat and add
bacon. Saute until crisp. Remove with slotted spoon to a plate lined
with paper towels. Do not drain grease from pan.

Reduce heat under skillet to medium and sauté onions until they start
to get soft. Add mushrooms and a sprinkling of salt to draw out
moisture. When mushrooms are soft and golden, push them and the onions
to the outer rim of the pan and add spinach to center. Add the nutmeg
and garlic and cook for one minute. Toss in the drained bacon and stir
to combine the whole mixture. Turn off heat.

Mix ricotta and shredded cheese together. Add to egg mixture and whisk
until well combined.

Place pie crust on cookie sheet and fill with hot mixture, making sure
to distribute equally. Then pour egg mixture over top. There might be
a little spillage; it’s okay and won’t hurt the quiche or the pan.
Bake for 50 minutes, or until center is set and the top is a warm
golden color. Let rest 15 minutes before serving.