HONEY MUSTARD CHICKEN SALAD

 HONEY MUSTARD CHICKEN SALAD

 

INGREDIENTS:

·        1  cup whole grain Dijon mustard

·        9 tablespoons extra virgin olive oil

·        2 1/2 tablespoons agave

·        2 tablespoons honey

·        3 tablespoon white balsamic vinegar

·        6 green onions, thinly sliced

·        Kosher salt and freshly ground black pepper, to taste

·        1 pound boneless, skinless chicken breasts

·        1 tablespoon canola oil

·        8-12 slices bacon, diced

·        1 large head romaine, roughly chopped

·        1 package quartered strawberries

·        1 avocado, halved, seeded, peeled and sliced

·        1 cup corn kernels, canned or roasted

DIRECTIONS:

1.      In a medium bowl, whisk together Dijon, olive oil, agave, honey, vinegar and green onions; season with salt and pepper, to taste; set aside 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until ready to serve.

2.     In a gallon size Ziploc bag or large bowl, combine chicken and reserved Dijon mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.

3.      Preheat grill to medium heat.

4.     Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

5.      Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

6.     To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, strawberries, avocado and corn. Pour the Dijon dressing on top of the salad and gently toss to combine.

7.      Serve immediately.

MAPLE ROSEMARY GRILLED CHICKEN

 MAPLE ROSEMARY GRILLED CHICKEN

INGREDIENTS:

·        1/2 cup maple syrup

·        1/4 cup reduced sodium soy sauce

·        3 tablespoons olive oil, divided

·        1 shallot, minced

·        2 tablespoons chopped fresh rosemary (or 2 tsp dried)

·        1 tablespoon freshly squeezed lemon juice

·        1 tablespoon Dijon

·        3 cloves garlic, minced

·        Kosher salt and fresh ground black pepper, to taste

·        4-6 boneless, skinless chicken breasts

 

DIRECTIONS:

1.      In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic; season with salt and pepper, to taste.

2.     In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

3.      Preheat grill to medium high heat.

4.     Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

5.      Serve immediately, garnished with rosemary, if desired.

 

Mushroom Alfredo Pasta

 I know Mushroom Alfredo is nothing new, but this is definitely the best recipe we've tried. And it reheats well the next day too instead of just being an oily mess.

Mushroom Alfredo Pasta

Ingredients

·        8 cloves garlic, minced

·        2 tbsp oil

·        2-3 cups sliced baby bella mushrooms

·        1 tsp salt

·        24 oz fettuccini (two packages)

·        1/3 cup pasta water

·        4 tbsp butter

·        2 cup heavy cream

·        1-2 cups grated parmesan cheese

Instructions

1.     Boil salted water for pasta and cook according to package directions.

2.     Heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Saute the garlic until soft and fragrant, about 3 minutes. Add the sliced mushrooms to the pan. Saute until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and saute for another minute.

3.     Add the butter to the pan with the mushrooms and saute until it melts.  Once the butter melts pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.

4.     Reserve 1/3 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce. Toss to combine and cook for another 2 minutes.

 

Stuffed Shells

 Stuffed Shells

 Prep Time20 minutes

 Cook Time47 minutes

 Total Time1 hour 7 minutes

 

Ingredients

• ▢24 jumbo pasta shells
• ▢1 container whole milk ricotta cheese (425g/15-ounce)
• ▢3 cups shredded mozzarella cheese divided (340g)
• ▢¾ cup grated Parmesan cheese divided (90g)
• ▢¼ cup chopped fresh flat-leaf parsley divided
• ▢2 teaspoons Italian seasoning
• ▢½ teaspoon salt
• ▢¼ teaspoon ground black pepper
• ▢1 large egg
• ▢3 cups marinara sauce divided (720ml)

Instructions

1.               Preheat the oven to 375°F. Coat a 9x13-inch baking dish with cooking spray.

2.               Bring 3 quarts of water to a boil in a large pot over medium-high heat. Generously season with salt and add the pasta shells. Return to a boil. Boil, uncovered until tender, about 12 minutes. Drain well.

3.               While the pasta is cooking, in a medium bowl, combine the ricotta, 2 cups mozzarella, ½ cup Parmesan, 2 tablespoons parsley, Italian seasoning, salt, pepper, and egg. Stir until well blended.

4.               Spread ½ of marinara in the bottom of the prepared baking dish. Fill the shells with the ricotta mixture and place on top of the marinara in the baking dish. Spoon the remaining 1 cup marinara sauce over the shells. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan. Loosely cover with foil.

5.               Bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until it begins to brown. Garnish with the remaining 2 tablespoons of parsley before serving.Bottom of Form

https://preppykitchen.com/stuffed-shells/

Grilled Salmon with Tomatoes and Basil

 This was simple yet so delicious!  The perfect dish for summer with garden fresh basil and tomatoes - yum!!  Jeff wasn't in the mood to grill so we just made this in the oven and it was fabulous - moist and delicious!

Grilled Salmon with Tomatoes and Basil

2 cloves garlic, minced
1 tsp. Kosher salt, divided
1 Tbsp. extra-virgin olive oil
1 whole salmon fillet, about 1 1/2 pounds
1/3 C. plus 1/4 C. fresh basil, sliced thin
1-2 medium tomatoes, thinly sliced (we used 1)
1/4 tsp. freshly ground black pepper

Preheat grill to medium.* 

Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef's knife or spoon until a paste forms.  Transfer to a small bowl and stir in oil.

Check the salmon for pin bones and remove if necessary.  Measure out a piece of heavy duty foil (or a double layer of regular foil) large enough for the salmon fillet.  Coat the foil with cooking spray.  Place the salmon skin-side down on the foil and spread the garlic mixture all over it.  Sprinkle with 1/3 cup basil.  Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.

Transfer the salmon on the foil to the grill.  Grill until the fish flakes easily, 10 to 12 minutes.  Use two large spatulas to slide the salmon from the foil to a serving platter.  Serve the salmon sprinkled with the remaining 1/4 cup basil.

*If you prefer, you can make this in the oven.  Preheat the oven to 425°.  Spray a rimmed baking sheet with non-stick spray and place the salmon on the tray, skin side down.  Proceed with the rest of the recipe as directed, until salmon is done.  

https://www.eatingwell.com/recipe/250116/grilled-salmon-with-tomatoes-basil/?printview

Fried Pickles Disneyland Copycat Recipe

 Fried Pickles Disneyland Copycat Recipe

Ingredients

• 2 cups peanut oil for frying
• 12 Pickle Spears

Wet Batter

• 3/4 cup all-purpose flour
• 1 cup buttermilk
• 1/2 teaspoon dried dill
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1 egg

Dry Ingredients

• 1 cup Panko breadcrumbs
• 1/4 cup grated Parmesan Cheese

House Dipping Sauce

• 1/4 cup mayonnaise (heaping 1/4 cup)
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce I used Cholula)
• 1/4 teaspoon Lawry's Garlic salt
• 1/4 teaspoon black pepper

Instructions

1.                Heat oil in a medium saucepan filled 1/4 pan full over medium heat until it reaches 350-375 degrees F.

2.                Place all pickle spears onto a paper towel lined plate, pat dry trying to remove access liquid from pickles.

3.                To prepare wet batter, place flour, buttermilk, dill, paprika, pepper, baking powder and egg into a large mixing bowl, stir until well combined.

4.                Place Panko and Parmesan Cheese into a shallow dish, stirring to combine. Take one pickle at a time, and dip into wet batter, then press into bread crumb mixture firmly to coat all sides. Carefully place fried pickles into oil, frying until golden brown on all sides. Remove and transfer to a paper towel lined plate to drain oil. Continue this process until all pickles are fried.

5.                To prepare house dipping sauce place mayonnaise, ketchup, worcestershire sauce, hot sauce, garlic salt and pepper into a small bowl, stirring to combine. Transfer warm crisp pickles to a serving plate and serve with dipping sauce or Ranch dressing.

Creamy Lemonade

 Creamy Lemonade

Servings: 6 servings

Ingredients

• 2 medium to large lemons, washed
• 2 cups water
• 1/3 cup granulated sugar
• 1/2 cup cream

Instructions

1.               Slice the lemons into quarters

2.               Place the lemons in your blender. Add the sugar and water and blend until smooth. This took about 15 seconds. Note: a food processor will also work for this.

3.               Strain the mixture through a mesh sieve, pushing all the liquid through. Discard the solids.

4.               You'll be left without about 3 cups of a thick lemonade.

5.               Pour this back into your rinsed out blender, and add the cream. Blend briefly, about 5-10 seconds, to combine. This will whip the cream slightly and you'll have a thick creamy lemonade.

6.               Pour over crushed ice and serve.