Oh my!! If you have never had the chance to partake, now you can at home. So good, I stole it off the GTU website. They had the chef on the show and this salad is awesome.
3 cups lettuce mix
2 Tbs.feta cheese
2 Tbs.diced tomatoes
¼ cup tortilla strips
½ cup voodoo dressing
½ cuphot chicken breast diced
Procedure: Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.
Voodoo Dressing
1/4 cup Dijon mustard
1/4 cup fresh lime juice
1/4 cup chili paste
2 Tbs.crushed red pepper
3/4cup lite mayonnaise
1 1/2 cups sesame oil
1 cup rice wine vinegar
1/2 cup soy sauce
1 1/2 cups white sugar
1/4 cup minced garlic
1/3 cup pureed ginger
Procedure: Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed.
For more information visit: www.rumbi.com
Friday, May 16, 2008
Saturday, May 3, 2008
Spinach Tomato Tortellini
Thank you Jannda! This one is sure to be a winner!
1 (16 oz) pkg. cheese tortellini
1 (14.5 oz) can diced tomates w/ garlic and onion
1 C. chopped fresh spinach
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. dried basil
1 tsp. minced garlic
2 Tbsp. all-purpose flour
3/4 C. milk
3/4 C. heavy cream
1/4 C. grated Parmesan cheese
1. Cook tortellini according to package directions. Drain but do not rinse and set aside.
2. Meanwhile, in a large saucepan over medium heat, combine tomatoes, spinach, salt, pepper, and basil. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk, and heavy cream. Add to saucepan along with the parmesan cheese. Heat through, reduce to low, and simmer until thick, about 2 mins.
4. Combine tortellini and sauce, stir to coat, and serve.
**Jannda says that there is plenty of sauce for a 20 ounce package of pasta.
1 (16 oz) pkg. cheese tortellini
1 (14.5 oz) can diced tomates w/ garlic and onion
1 C. chopped fresh spinach
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. dried basil
1 tsp. minced garlic
2 Tbsp. all-purpose flour
3/4 C. milk
3/4 C. heavy cream
1/4 C. grated Parmesan cheese
1. Cook tortellini according to package directions. Drain but do not rinse and set aside.
2. Meanwhile, in a large saucepan over medium heat, combine tomatoes, spinach, salt, pepper, and basil. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk, and heavy cream. Add to saucepan along with the parmesan cheese. Heat through, reduce to low, and simmer until thick, about 2 mins.
4. Combine tortellini and sauce, stir to coat, and serve.
**Jannda says that there is plenty of sauce for a 20 ounce package of pasta.
Spinach Salad
I am ready for spring despite what the weather is doing outside ( it snowed on May 1st here!) so I am digging out the springtime recipes. This one is also from allrecipes.com. The dressing makes a ton, so don't worry about not having enough!
INGREDIENTS
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
** I added about a cup of crumbled blue cheese and a cup of sliced mushrooms to this one. I like the texture of the nuts, but was not crazy about the almonds...next time sugared/glazed pecans.
INGREDIENTS
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
** I added about a cup of crumbled blue cheese and a cup of sliced mushrooms to this one. I like the texture of the nuts, but was not crazy about the almonds...next time sugared/glazed pecans.
Shredded Beef Chimichangas
Stolen from allrecipes.com, this one is soooooo tasty and no need for a deep fryer!!! But I did cook my roast in a crockpot so watch for my changes at the end of the recipe!
INGREDIENTS
2 pounds boneless beef chuck roast, trimmed of fat
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup salsa
DIRECTIONS
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
Preheat oven to 500 degrees F (260 degrees C).
Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
** I did not do the dutch oven this here!! I just took all the ingredients for the meat cooking part (the roast and water, broth, vinegar, chili powder and cumin) and dumped them into my crockpot, I left it for about 7 hours on low and my golly gosh is this ever good. I also adjusted my baking temp and time to 400* for about 15 min.
INGREDIENTS
2 pounds boneless beef chuck roast, trimmed of fat
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup salsa
DIRECTIONS
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
Preheat oven to 500 degrees F (260 degrees C).
Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
** I did not do the dutch oven this here!! I just took all the ingredients for the meat cooking part (the roast and water, broth, vinegar, chili powder and cumin) and dumped them into my crockpot, I left it for about 7 hours on low and my golly gosh is this ever good. I also adjusted my baking temp and time to 400* for about 15 min.
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