Grilled Lemon Herb Mediterranean Chicken Salad

INGREDIENTS

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley or 2 tsp. dried
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• 1 pound  skinless, boneless chicken tenders

Salad:

• 4 cups Romaine  lettuce leaves, washed and chopped
• 1/2 large cucumber diced and peeled
• 2 Roma tomatoes diced
• 1/4 red onion sliced
• 1 avocado sliced
• 1/3 cup pitted Kalamata olives 
• Lemon wedges to serve
• 1/3 cup crumbled feta (for topping)

INSTRUCTIONS

• Whisk together all of the marinade/dressing ingredients. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for  2 - 3 hours in the refrigerator.
• Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Meanwhile put together salad. (I mix the cucumbers and lettuce, then line the rest of the ingredients in stripes over that.)
• Allow chicken to rest for 5 minutes; slice and arrange over salad with the vegies. Drizzle salad with the remaining UNTOUCHED dressing. Top with feta. Serve with lemon wedges.  Tricia

Donna's Brownies

1 c. butter (2 sticks)
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1/4 t. salt

Mix all ingredients together. Pour into a greased 9x13 pan.  Bake at 350 for 25 minutes.

- Adrian Parkinson

Beatty's Chocolate Cake

Ingredients

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee or Pero

Chocolate Buttercream Frosting, recipe follows

 

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. 

Recipe courtesy of Ina Garten

- Adrian

Winter Fruit Salad with Maple-Lime Dressing

Ingredients

Winter Fruit Salad:

·      2 red apples , cored and diced

·      2 pears , cored and diced

·      4 clementine oranges , peeled and separated into segments

·      3 kiwi fruit , peeled and sliced into thin rounds and then silce rounds into quarters

·      1/2 cup dried cranberries

·      1 cup pomegranate seeds

Maple Lime Dressing:

·      2 tablespoons maple syrup

·      Juice from 1 lg lime

Instructions

1.  Combine all salad ingredients (except the dressing ingredients) in a large bowl.

2.  In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice).

3.  Pour the dressing over the salad and gently toss to coat.

4.  Serve immediately.  – Tricia 

Pasta Salad

Ingredients

Salad

·         1 pound penne pasta or similar

·         3 slices Genoa salami cut 1/2 inch thick pieces and cubed

·         1 cup halved pepperoni slices

·         1 cup mild banana pepper slices, roughly chopped

·         1 cup halved black olives

·         8 ounce fresh mozzarella, cubed

·         1/2 cup julienne cut sun-dried tomatoes

·         1/2 cup chopped red onion

·         1/2 cup freshly chopped basil

·         2 tablespoons grated Parmesan cheese

·         pinch red pepper flakes optional

Dressing

·         1/2 cup red wine vinegar

·         2 tablespoons grated Parmesan cheese

·         1 tablespoon Italian seasoning

·         2 teaspoons sugar

·         1/2 teaspoon garlic powder

·         1/4 teaspoon celery seed

·         3/4 cup extra virgin olive oil

·         Salt and pepper to taste

Instructions

Salad

1.    Cook pasta according to package instructions. 

2.    Drain under cold water. Set aside to cool.

3.    Once pasta has cooled, add pasta to a large bowl along with remaining salad ingredients.

4.    If not serving the salad right away, chill salad until ready to serve.

Dressing

1.    Add all the dressing ingredients except for the olive oil in a blender or food processor.

2.    While machine is running slowly stream in olive oil. 

3.    Continue to blend until combined.

4.    Season dressing with salt and pepper.

5.    When ready to serve toss pasta salad with dressing. 

6.    Season pasta salad with additional salt and pepper to taste.

Make dressing ahead of time to allow the flavors to really blend together. When ready to serve pour most of the dressing over salad. Toss to coat. Add additional dressing if needed  - Tricia

Avocado Salsa

4 - 5 green onions, chopped
1/2 bunch cilantro, chopped
2 - 3 lg. tomatoes, chopped small
2 large avocados, chopped
1 English cucumber, peeled and chopped
1/3 head cabbage, chopped
2 limes, juiced
1-2 jalapenos, with seeds removed and minced
2 garlic cloves, minced
salt to taste

Combine all ingredients and serve with tortilla chips or as a topping for chicken or fish
-  Tricia

Broccoli Cheddar Insta Pot Soup

Ingredients

• 1 pound fresh broccoli chopped
• 2 1/2 c shredded cheddar cheese
• 1 small onion chopped
• 3 cups chicken broth (2 cans)
• 2 cups heavy cream
• 1 cup shredded carrots
• 1 tbs hot sauce 
• 1/4 tsp nutmeg
• 8 0z Cream Cheese
• salt and pepper to taste

Instructions

1. Place chopped onion, carrots, broccoli, Nutmeg, and chicken broth in the Pot.
2. Add 8 oz Cream Cheese 
3. Place on Manual high pressure for 15 minutes.
4. Do a quick release
5. Wisk the Cream Cheese or it will be lumpy later on
6. Stir in milk or heavy cream.
7. place pot back on saute until for about 5 minutes. 
8. Stir in cheese and hot sauce until cheese is melted.
9. Serve with bread or crackers.

                                                       - Tricia