Cucumber Sandwiches

1 medium cucumber
1/2 c. apple cider vinegar
1 c. water
8 oz. cream cheese
1/4 c. mayonnaise
1/4 t. garlic powder
1/4 t. onion salt
dash Worcestershire
1 loaf sliced white bread

Score cucumber lengthwise with fork (for fanciness) and slice thin.  Combine vinegar and water, add cucumber slices, let stand at room temp. for at least 30 min. Combine cream cheese, mayo, garlic, onion and Worcestershire.  Cut the crust off of the bread. Spread the bread slices with the cream cheese mixture, top half of them with the cucumbers (four per slice of bread).  Put the tops on the sandwiches and slice into quarters.                                      - Tricia

Devonshire Cream

8 oz. marscapone
2 c. heavy whipping cream
2 t. vanilla
4 T. sugar
2 limes, zested

Whip all together until thickened and serve with fruit or as a dessert topping.    - Tricia

BBQ Chicken & Pineapple Quesadillas

Photo and recipe via Closet Cooking.

Ingredients

• 1 (10 inch) tortilla
• 1/4 cup cheddar, shredded
• 1/4 cup jack, shredded
• 1/4 cup chicken, cooked, shredded or cut into small pieces and warm
• 2 tablespoons BBQ sauce
• 1/4 cup pineapple, sliced and optionally grilled
• 1 jalapeno, sliced
• cilantro to taste

Directions

1. Heat a pan over medium heat.
2. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, BBQ sauce, pineapple, jalapeno, cilantro and the remaining cheese.
3. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Crock Pot Chicken Enchilada Soup

3 tablespoons butter

3 tablespoons flour

1/2 cup chicken broth

2 cups milk

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes and jalapenos

1 package (10 ounces) frozen corn

1/2 cup onion, chopped

1/2 cup bell pepper, diced

1 can (10 ounces) enchilada sauce

2 chicken breasts

1 cup shredded Monterrey Jack cheese

Melt 3 tablespoons of butter in a saucepan, then stir in 3 tablespoons of flour.  Continue to stir until smooth then remove from the heat and add 1/2 cup (each) of chicken broth and milk until smooth.  Put the pan back on the heat and bring it to a boil until it thickened.  Whisked mixture with a can of enchilada sauce, adding the additional 1 1/2 cups of milk and set it aside

In the slow cooker,  add 1 can of black beans (drained and rinsed), 1 can of diced tomatoes and jalapenos, 10 ounces of frozen corn and 1/2 cup (each) of chopped onion and bell pepper. Then add two chicken breasts on top of the mixture and pour the set aside sauce over everything.

Set the slow cooker on high and let it cook for 4 hours. Once cooked, remove the chicken and shred it with two forks.  Put the chicken back into the slow cooker and mix it together. Top with 1 cup of Monterrey Jack cheese.   

Recipe found here. 

Southwestern Chopped Chicken Salad

2 cups shredded chicken 
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

Dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips. 
2. In a small bowl stir all dressing ingredients together. 
3. Pour dressing over salad, starting with about half of the dressing. 
4. Toss to combine, then gradually add more dressing until it is dressed to your liking. 
5. Top with tortilla chips. Enjoy!

Recipe originally found here.

PASTA AL FORNO

Saute in olive oil:
1/2 lg. onion
3 minced garlic cloves
1 lg. sliced carrot

Add and brown:
1 lb. spicy sausage (or mild if you are a wimp)

drain.

Add:
2 15 oz. cans diced tomatoes, juice included
2 15 oz. cans tomato sauce
1 1/2 tsp. salt
1 Tbl. dried basil
1 bay leaf
pepper to taste

Cover and simmer all of above for at least an hour.

Cook 3/4 pkg rigatoni pasta
cube 3/4 - 1 lb. mozzarella cheese
Mix all of the ingredients together (be sure to remove bay leaf at this point) and pour into extra large baking dish or divide into 2 smaller ones.  Cover with grated parmesan cheese and bake at 350 for 30 - 40 min. or until bubbly.  Serve with additional parmesan cheese.  - Tricia

Greek Quinoa Salad

3 T. lemon juice

3 T. red wine vinegar

1/4 t. dried oregano

2 green onions - sliced

1-2 cloves garlic - chopped and mashed to a paste

1/4 c. extra virgin olive oil

salt/pepper

2 c. cooked quinoa

2 c. diced or halved grape tomatoes

1 c. halved kalamata olives

1/3 sm. red onion - diced finely

1/2 english cucumber - diced

1/2 red pepper - diced

crumbled feta cheese

Cook quinoa as directed on package.  Fluff with a fork when done.  Transfer into a medium salad bowl and let sit for 5 minutes or so to cool slightly.  Whisk together the lemon juice, vinegar, oregano, garlic, and salt and pepper in a small bowl.  Slowly whisk in the oil.  Set aside for later. Add to quinoa: tomatoes, olives, green and red onion, cucumber and red pepper.  Add dressing to salad and gently toss to coat.  Cover and refrigerate for at least 1 hour (longer is better).  Just before serving, sprinkle feta on top.

- Tricia