Everything Salad

Recipe from Krystal.

1/2 cup slivered almonds
3 Tblsp. sugar
1/2 head green leaf lettuce
1/2 head romaine lettuce
1 avocado, chopped
1 diced apple
1/4 cup Craisins
1/2 cup crumbled feta cheese (Parmesan is good too)

Dressing ingredients:
2 Tblsp. white wine vinegar
2 Tblsp. sugar
1 Tblsp. parsley
1/4 cup light olive oil
1/2 tsp. salt
1/2 tsp. pepper

Blend all dressing ingredients, and place in refrigerator to chill for an hour (don't skip this step. It makes a difference).

In a small saucepan, stir almonds and sugar together over medium heat until sugar melts and nuts are toasted brown. Spread out on a greased cookie sheet to harden.

Toss lettuce, onions, and craisins together. Add mandarin oranges, apple, avocado, cheese, toasted nuts, and dressing right before serving.

I have never measured anything. I don't always have all the ingredients but as long as I have some of the sweet ingredients it makes a good salad.

Rigatoni with Creamy Mushroom Sauce

Recipe from foodnetwork.com

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature (CONFESSION: I used cream cheese)
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper (make sure you taste it to see if they are well seasoned. It will make a big difference). Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

Beef Fajitas

10 Flour Tortillas
1/4 cup soy sauce
3 tablespoon oil
1/4 cup lime juice
1 teaspoon liquid smoke

1/2 teaspoon chili powder

1-2 teaspoons minced garlic
1 onion, cut into thin wedges
1 green bell pepper, seeded and thinly sliced
1 pound beef (skirt steak, flank steak, or round steak)
1 tomato
1 ripe avocado

sour cream

Prepare marinade of all ingredients except tortillas, avocado, tomatoes and meat. Place the meat in a plastic bag and cover with the vegetables/marinade, turning once or twice, and marinade 8 to 24 hours.

Wrap the tortillas in foil and warm in 250 degree oven for 10 minutes. Cut meat across the grain in thin strips. Broil or fry the meat in a little oil for 3-4 minutes. In the meantime, quickly saute the onions and peppers in the marinade just until tender. Add the meat and chopped tomato to the vegetable mixture. Toss until covered with marinade, and serve immediately with hot tortillas. Top with sliced avocado. Serve with sour cream.

Chicken Piccata

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea Salt and freshly ground black pepper
• 2 cups all purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Layered Mexican Chicken Rice Bake

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 jalapeño pepper, finely diced

1 bell pepper (any color)

1 teaspoon minced fresh garlic

4 Cups cooked/steamed rice

1 Tablespoon ground cumin

Chili Powder to taste

2 12.5 oz cans chicken (for shredded chicken use 3 cups)

1/4 - 1/2 teaspoon Garlic Salt

1 teaspoon dry Ranch Dressing Seasoning

1 Cup prepared Salsa

1 can great northern beans (or any bean of choice), drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened; season with salt. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and chili powder and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

2. Place chicken breast into a medium skillet over medium heat. Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low. Layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

Pan Bagnat

• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 baguette, approximately 16 to 18 inches long
• 12 ounces canned tuna packed in oil or water, drained and crumbled
• 1 small green pepper, sliced into rings
• 1 small red onion, sliced into rings (I omit)
• 2 hard-boiled eggs, sliced
• 1 cup chopped kalamata olives
• 1 tomato, thinly sliced

Directions

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.

Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Cut into 4 sandwiches and serve.

Linguine Carbonara

2/3 pound linguine
3 minced garlic cloves
1 cup frozen peas
3 tablespoon extra virgin olive oil
2 eggs-beaten with 1 tablespoon milk and 2 tablespoon pasta cooking water
1/4 to 1/2 teaspoon crushed red pepper (1/2 tsp. makes it pretty spicy)
1 cup Kirkland Crumbled Bacon
1/2 cup grated Parmesan cheese
2 tablespoon parsley-chopped (optional)
freshly ground pepper-to taste

Cook the pasta in boiling salted water to al dente. Drain the pasta, but reserve a little of the cooking water for the egg mixture.

Heat the olive oil in a large pot. Add garlic and peas, and cook over very low heat. Stir in the red pepper. Next, add the cooked pasta to the pot, and stir to combine. Add the bacon crumbles and the egg mixture and toss. Turn the heat off and add the cheese, parsley, and black pepper. Serve.