Fruit and Spinach Salad

This has become my FAVORITE salad. I really love it. I try to have everything on hand so I can make it anytime. I don't use spinach (Matt can't eat it) so I used red and green baby romaine instead. Give it a try. So good!

1 head red leaf lettuce

1 bunch spinach

2 Johnny smith apples

2 cans mandarin oranges

1/4 red onion slices {I leave these out}

1/2 c sugared almonds (see recipe below)

feta cheese to taste

poppy seed dressing {I either make my own - Alicia's recipe - or use Brianna brand}

Sugared almonds

1 C chopped raw almonds

3 T sugar

1. For the salad, just chop all the ingredients and toss together.

2. For the Sugared Almonds, place the nuts in a small skillet and sprinkle with sugar. As the sugar melts, stir the contents of the pan and let the sugar turn brown, being careful to not let it burn. When the sugar has reached the color of a paper sack place the nuts on a cookie sheet to cool. That's it!

Chicken, Corn and Black Bean Quesadillas

I made these tonight. I wasn't sure if my kids would eat it and Matt was still at work, so I invited some friends over. They were a hit! Everyone (except Ethan because he doesn't like anything!) loved it. And it was super fast. Probably 30 minutes start to finish...maybe less. I did a little less garlic and I used half pepper jack and half mild cheddar cheese. I also did butter instead of oil when cooking the quesadillas. I would really recommend these!

Photo by sugaredwhisk.

2 tablespoon canola oil, divided
3 cloves garlic, minced
1 1/2 cups corn kernels
1 large chicken breast, cooked and shredded or cubed*
1/3 cup water or broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 can black beans
2 ounces cream cheese
2 cups Mexican blend cheese (PepperJack would be great too)
4 large (burrito sized) flour tortillas

* I seasoned my chicken with salt, pepper, garlic powder, oregano, and chili powder and cooked it stove top.

Directions
Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant. Add the chicken, water (or broth), cumin, chili powder, oregano, and black beans and bring to a light boil. Simmer for 5-10 minutes to let the flavors meld. Remove pan from the heat and stir in the cream cheese.

Heat another large pan (grill pan, or cast iron skillet) over medium-high heat, brush pan surface with canola oil. Place a flour tortilla onto the hot pan. Build a quesadilla by layering a handful of cheese, 1/4 of the chicken mixture and another handful of cheese on one half of the tortilla. Fold tortilla in half and apply pressure to top to create a sear on the bottom of the tortilla and to make everything stick together. Once the bottom of the tortilla is browned flip over and brown the other side, once again applying pressure to the top to help the browning process. When both sides are browned remove quesadilla from pan and cut into 4 even triangles with a sharp knife or pizza cutter. Repeat process with remaining tortillas, brushing pan with canola oil before each quesadilla.

Originally posted here: http://www.sugaredwhisk.com/2011/chicken-corn-and-black-bean-quesadillas/

Chicken Cordon Bleu Bites

It has been a while since anyone posted and I am making this tonight so I thought I would share it. So good and so rich! I want to say Rachel gave me this recipe but now I can't remember.

Ingredients:

1 egg

1/2 cup milk

Mix these two together and set aside

4-6 oz cubed swiss cheese (I buy slices and it does not make any difference)

8 oz cubed ham

1 can cream of chicken soup

1 cup milk

Mix these two things together and set aside

Bread crumbs

2 lbs chicken

Drop bite size raw cubed chicken into milk and egg mixture. Roll in bread crumbs. Brown in a oil on stove. Place chicken in a baking dish with ham and cheese mixed throughout. Pour milk and soup mixture over chicken

Bake for 30 minutes at 350 degrees. Very creamy and very delicious.

Tomato Basil Parmesan Soup

I got this from http://sisterscafe.blogspot.com/ and LOVED it. We all did. Enjoy!

2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

Boursin Chicken

This recipe it so yummy! I thought I had posted it here, but alas I have not, so here it goes.

1 small onion diced
1 pkg mushrooms sliced
4 chicken breasts, sliced in strips (like for stir fry)
1 Tbs. olive oil
1 cup cream (or you can use milk or 1/2 and 1/2 or a combination of them all)
2 Tbs. sour cream
1 pkg Boursin Cheese

Saute the mushrooms and onions in the oil. (You can of course, leave these out if you are not big fans, I however, love them in it.) Once the onions are translucent, add the chicken and cook over low heat until it is cooked through. Add the milk and sour cream and season with salt and pepper to taste. Crumble the Boursin into the sauce and slowly stir it in until melted and smooth. Bring to a low boil for just a second and then serve over rice, mashed potatoes, egg noodles or just eat it plain.

Fish Tacos

Took some of the ingredients from another recipe and made them my way...EASY. Used fish sticks that I already had. This was really good its what we had for dinner tonight.

Yummy white fish sticks
1 orange peeled and seperated
2 avocados
1 oz Lime juice
green onions (I used yellow because that is what I had)
salt and pepper
red pepper flakes
lemon pepper to taste
tortillas

Cut up oranges and avocados into cubes. Mix in a bowl with lime juice, onions, and seasonings for salsa.

Bake the fish sticks. And then put it all in a tortilla and eat....yummo and super easy.

Chicken Stir Fry

I do not contribute very often, and I am sick and tired of the same old foods and having stuff in my freezer that I never know what to do with. So, when I find a recipe, then I want to put it on here so that I can go back to it often. I really wish cooking was one of "my" things.

2 tablespoons cornstarch

1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock

1 tablespoon soy sauce or low-sodium soy sauce

Vegetable cooking spray

1 1/4 pounds skinless, boneless chicken breast halves, cut into strips

5 cups cut-up fresh vegetables (broccoli florets, green or red pepper strips, sliced mushrooms, carrots, celery and green onions)

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder or 1 clove garlic, minced

1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

• Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
• Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.