2 chicken breasts, cut into chunks, fried in olive oil and butter, then covered in BBQ sauce
Romaine lettuce and Spinach
cucumbers
tomatoes
black beans
corn
avacado or guacamole
cheddar cheese, shredded
tri -color tortilla strips
Spicy Ranch Dressing
A friend made this for a picnic a couple weeks ago and I loved it! Great side for when you bbq....and way easy.
1/2 lb. penne rigate pasta
2 tomatoes, peeled and chopped ( I use cherry tomatoes, sliced)
1 zucchini, trimmed and thinly sliced
3 oz. black olives, sliced
1/2 c. scallions/green onions, chopped
1/2 c. Paul Newman salad dressing "Family Recipe Italian"
Cook pasta in boiling, salted water until al dente. Drain and transfer to a salad bowl. Add remaining ingredients and salt and pepper to taste. Toss and let sit 30 min. for flavors to meld.
*You can add cooked chicken to make it a full meal.
Easy and Yummy!
1 T Extra Virgin Olive Oil
2 boneless skinless chicken breasts, cut into strips
Salt and Pepper
1 red bell pepper cut into strips, or chopped
1/4 C. Sweet Chili Sauce (found in oriental section)
1/4 C. Honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make cups. (one head is enough if you are making it into a salad.
1/2 C honey roasted peanuts, chopped
1 handful basil, chopped (fresh is good but not necessary)
Juice of one lime
Place a large skillet over medium-high heat with olive oil. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides. Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil. Or you can chop up the lettuce and serve it over a bed of lettuce to make a salad.
I double this recipe for my family and it filled us up without any side dishes.
I got this recipe off of a blog called sisterscafe.blogspot.com.
2 (3 oz) packages oriental ramen noodles, crushed
1 cup sliced almonds (I prefer the thinly sliced ones to the slivered)
2 tsp sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch of green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled vinegar
1/2 cup white sugar
2 tablespoons soy sauce
In a small saucepan bring vegetable oil , sugar and vinegar to boil for 1 minute. Take off heat and cool. Add soysauce after it's cooled down.
In a medium skillet over low heat brown ramen noodles, almonds and sesame seeds with melted butter. Once browned, take off heat and cool.
In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
The last time we made this, I put 3 chicken breasts in a crockpot and sprinkled the seasoning packets from the ramen noodes on them and let them cook all day. Then I shredded the chicken into the salad. It was yummy with chicken and makes a good meal instead of just a side dish.
So I haven't actually tried this yet. I found it on the internet when I was looking for Cafe Rio's dressing recipe. I'm going to try it on Sunday but I put it on in case anyone else wanted to try it. I'll let you know how it turns out.
1lb. long grain rice (3 cups)
juice of 2 limes
1 bunch cilantro
4 cloves garlic
Chop garlic and cilantro. Heat 2 tbsp oil in skillet. Add rice, garlic and cilantro. Saute 3-5 min.
Transfer to pot. Put 4 C water and lime juice in pot with rice. Bring water to a boil. Cover, reduce heat to low for 20-25 min.
Pork
3 pounds pork roast (butt or shoulder)
3/4 cup coca cola
1 tablespoon garlic, minced
3/4 cup ketchup
1 cup brown sugar
2 limes, juice only
1 cups tomatilla sauce (see recipe)
Place the pork in a crock pot. Top with garlic and coca cola. Cover and cook on high for 4-5 hours or until you can shred it with a fork. When pork is tender, remove it from crock pot and shred. Return meat to crock pot and mix in the remaining ingredients for the sauce. Cover and simmer on low until ready to serve.
Creamy Tomatillo Dressing
2 large jalapeño peppers (I use 1 or 2 and I take out most seeds)
3 cloves garlic
2 tomatillos
1 handful cilantro
2 limes, juice only
2 cups milk
2 cups mayonnaise
2 packages Hidden Valley ranch salad dressing mix
Blend all ingredients except mayonnaise in blender until smooth. Whisk in the mayonnaise and chill until ready to serve.
(I fry large flour tortillas in really hot oil and then drain them on a paper towel [in a bowl so they harden in a bowl shape], or you can buy the tortilla bowls that are already shaped that you bake. We make a salad with romaine lettuce, the pork, black beans, Mexican rice, cheese, pico de gallo, sour cream, guacamole, or anything else you want to add. We also crumble lime tortilla chips in the salad. Top with the dressing. What's the word in Spanish for this is so freakin' good?)
This is Bret's favorite salad so I'm making it for Father's Day. It's in the Lion House cookbook.
1 head iceburg lettuce 1/4 tsp pepper
3 strips bacon 1/2 C shredded swiss cheese
1/2 10 oz pkg. frozen peas 2/3 C chopped green onion
1/4 tsp sugar 1/4 C mayonnaise
1/2 tsp salt 1/4 C salad dressing
Cook and dice bacon. Run hot water over frozen peas and drain. Tear lettuce into bite sized pieces and sprinkle with sugar. salt and pepper. Add peas, cheese, onion, mayo, and salad dressing. Toss and garnish with bacon. You can layer all the ingredients or mix together. I prefer to mix mine.
