Southwest Chicken Salad

Becky and Parker were eating this at the Davis family party.   It looked really good.  It is similar to Black Bean Salsa but has chicken in it so it is a main dish.   They were eating it in pita bread.

Southwest Chicken Salad

4 cups cooked cubed chicken (I like to saute my chicken on the stove in some olive oil)

2 cups frozen corn (I just use one can)

1 cup chopped red peppers

1 cup chopped red or sweet onion

1 cup minced fresh cilantro

1 avacado (or more, if you're a lover like I am)

1 can black beans

Dressing:

3 Tbsp. lime juice

3 Tbsp. olive oil

4 tsp. honey

2 tsp. ground cumin

1 tsp. salt

1 tsp. chili powder

1/2 tsp. coarsley ground pepper

In large bowl, combine salad ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate before serving. Can serve as a salad with/without salad greens or in a pita or in a tortilla wrap.

White Chocolate Chunk Cookies

My  neighbor brought me these cookies the other day and I loved them!!  Really yummy and healthier than most cookies!!

White Chocolate Chunk Cookies

1 cup coconut oil

1/2-2/3 cup brown sugar

1/2-2/3 cup honey

3 eggs, one at a time

1 tsp. vanilla

Cream together.

1 cup flour

1 1/2 cup wheat flour (I use wheat pastry flour)

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup coconut (I use unsweetened)

1/2 cup rolled oats

1 12oz. package of white chocolate chips

1/2 cup chopped almonds

bake at 375 degrees for 8-12 minutes.  Cool on pan 1 minutes.

Note from my neighbor: When I make it for my family, I like to use the 1/2 cup of sugar because we are getting used to less sugar and my family doesn't seem to mind.  If I make it for others, I usually use the 2/3 cup.  Also, you kinda have to judge when you've added enough flour.  It should be fairly stiff.  

Artichoke Dip

1 c mayo
1 c sr cream
1 c cream cheese
3-4 cloves garlic, minced (I just use the jar kind)
1 c parmesean cheese (spaghetti kind)
2 cans artichoke hearts (in water)
OR
1 frozen chopped spinach, thawed and drained

mix, bake 350 for 25-30 mins


This is so yummy!!

Cranberry Salad

Mom was wonderful enough to post the Cranberry Salad Dressing.  For anybody that might be interested here was the recipe for the actual salad that goes well with the dressing.

Cranberry Salad
1 (5.5 oz) package mixed salad greens with spinach
3/4 cup sweetened dried cranberries
3/4 cup sugared nuts (walnuts, almonds, etc.)
1 (15 oz) can mandarin oranges, drained
3/4 cup crumbled bleu or feta cheese
1 avocado
2 tablespoons cranberry dressing



Here is the link to the original recipe:  http://allrecipes.com/recipe/cranberry-glazed-walnut-orange-avocado-and-blue-cheese-salad/detail.aspx

Cranberry Salad Dressing

This dressing has been requested from last year's Davis Christmas Party.

3 T red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1-3 tsp. Dijon mustard (I used 1 tsp, but the recipe called for more)
1/2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
2 T water
1-2 T sugar (to taste)

Blend all of the ingredients until smooth.

Sweet Potato Curry Soup

I have welcomed soup season with open arms. If only Andrew felt the same way… I try to make one soup or stew a week and it has been hugely successful. I love this recipe for three reasons.

1)    It is easy

2)    It is inexpensive

3)    Not only did I love it Andrew and Annie loved it. I made it for the second time the other night and Annie had three servings of it.

The recipe comes from Better Homes and Gardens. I thank my client that showed up late one day so I could peruse the magazines we have in the waiting room. I hope you like it!

Sweet Potato Curry Soup

2 lb. Sweet potato

3 green onions

1 14 oz can chicken broth

1 cup whipping cream

3/4-1 tsp. Curry powder

1)    Pierce potatoes in several places with a knife. Microwave on high for ten minutes or until tender, turning once. Halve the potatoes length wise. Hold with oven mitt; scoop flesh into food processor. Add onions and half the broth and process until smooth. I added the green onions in the middle of  my potatoes. That way all of the onion got cut/blended correctly. The first time I made this soup I added them to the top and found it hard to get them cut and blended in like I wanted.

2)    Transfer potatoes, cream, and remaining broth to large saucepan. Cook over medium high heat, stirring occasionally until heated through. Stir in curry powder and salt and pepper to taste. Start off with half a teaspoon of curry. Andrew and I (and apparently Annie) really love curry. I added even more than a teaspoon. However the soup is still very tasty without the curry if you’re worried your kids won’t eat it. I also used half a cup of milk and half a cup of cream this last time and it still tasted really good. Next time I may try all milk, however I’m afraid it will be a lot less creamy without it. If you get rid of the cream all together let me know how you liked it. 

Thai Lettuce Wraps

So here is a Rachael Ray recipe for "Thai Lettuce Wraps" that I have been making for a few years now (come to find out she has changed the recipe so don't plan on finding this one online- the new one is more difficult).  I know they are not authentic Thai- my friend who served a mission in Thailand already told me so- but it doesn't mean they are not tasty.  The thing that I like about these is that they are SUPER easy and I usually have most of the ingredients on hand (once you buy the sweet chili sauce which will last forever in your fridge).  Other lettuce wrap recipes can be a little more difficult and time consuming so it's nice to have something quick and fast if needed.  I know the combination of ingredients for the sauce is different but it comes out tasting quite delicious.

Thai Lettuce Wraps
1 tablespoon extra virgin olive oil
2 boneless, skinless chicken breasts, cut into strips
Salt and freshly ground black pepper
1 red bell pepper, cut into strips
1/4 cup sweet chili sauce
1/4 cup honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
1/2 cup honey-roasted peanuts, chopped
Juice of 1 lime
1 handful basil, chopped

Place a large skillet over medium-high heat with one turn of the pan of olive oil, about 1 tablespoon. 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, then scoop some of the chicken mixture onto each leaf.

Sprinkle with the chopped peanuts, lime juice and basil.