Orange Fruit

posted by Nicole

1 20 ounce can Pineapple chunk
s1 16 ounce can sliced peaches cut into chunks
1 11 ounce can Mandarin oranges
2 Medium Delicious red apples with skin cut into small pieces
2 medium bananas sliced
1 3 ½ ounce package Instant Vanilla Pudding
1 ½ cups 2 % milk
½ 6 ounce can frozen orange juice, thawed until pourable
¾ cup Sour cream

Blend pudding, milk, sour cream, orange juice in blender until smoothe. Pour over fruit, mix gently and refrigerate for minimum 1 hr before serving.You may use fresh fruit in season, fresh pineapple, berries, etc. Delicious as side with desserts or with brunch.

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Korean Salad

posted by Nicole

1/2 lb. Spinach
3 hard-boiled eggs, sliced
6 slices crisp bacon, crumbled
1/2 cup fresh mushrooms, sliced

Dressing:
1/2 cup Ketchup
1/2/ cup sugar
1/4/ cup oil
1/4/ cup vinegar
1 small onion, chopped coarsely

Break up spinach. Add remaining ingredients and toss. Pour dressing over just before servicing.

Mix dressing in a jar. Refrigerate preferably for 24 hours.

This recipe may be doubled.

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Mandarin Spinach Salad

posted by Nicole

6 cups Spinach torn up
1 small can mandarin oranges
1/3 cup slivered almonds
2 tblsp green onions

Salad Dressing
1/4 cup salad oil
2 tblsp sugar
¼ tsp salt
2 tblsp malt vinegar or wine vinegar
1/8 tsp almond extract

In screw top container: Combine oil, sugar, vinegar, salt and almond extract. Cover and shake well, dissolve sugar and salt. Chill.At serving time, combine greens, oranges and onions. Sprinkle with almonds. Pour dressing and toss well.

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Chicken & Grape Salad

posted by Nicole (from Cooking Light)

1 tsp. onion powder
1 tsp. paprika
1 tsp. chili powder
¾ tsp. salt, divided
1 lb. boneless skinless chicken breasts
1 tsp. olive oil
¾ c green grapes, halved
¾ c red grapes, halved
2/3 c chopped celery
½ c red onion
¼ c mayo
1 Tbsp red wine vinegar
1 Tbsp orange juice
¼ c walnuts

1. Preheat oven to 350º.

2. Combine onion powder, paprika, chili powder, and ½ tsp. salt. Sprinkle over chicken.

3. Heat oil in skillet. Add chicken. Sauté 2 minutes each side.

4. Put chicken in baking dish. Bake chicken at 350º for 10 minutes or until done. Refrigerate (or stick in the freezer for faster cooling), then chop into bite size pieces.

5. Combine ¼ tsp. salt, green grapes and next 6 ingredients. Add chicken. Sprinkle with walnuts.

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Spicy Chicken Salad in Peanut Sauce

posted by Jenn

2/3 cup chicken broth
2 tbsp soy sauce
2 cloves garlic, crushed
1/3 tsp hot pepper sauce
1/3 cup peanut butter
2 tsp sesame oil
2 cups fresh spinach
8 oz linguine, cooked & drained
2 cups shredded chicken
1 cup shredded carrots
1/4 cup sliced green onion

1. Combine broth, soy sauce, garlic and hot pepper sauce in saucepan. Bring to a boil.

2. Remove from heat; whisk in peanut butter and sesame oil until smooth.

3. Arrange spinach on 4 plates. Toss linguine with 3 tbsp peanut sauce; spoon over spinach.

4. Add chicken, carrots & green onions to remaining peanut sauce. Spoon over linguine.

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Mixed Greens with Apples and Cider Vinaigrette

posted by Jenn

1/4 cup apple cider vinegar
3 tbsp minced shallots
2 tsp dijon mustard
2 tsp honey
1/2 cup light olive oil
12 cup mixed green
1 red-skinned apple, thinly sliced
1 granny smith apple, thinly sliced
walnut pieces

Combine vinegar, shallots, mustard, & honey in a small bowl. Add oil and whisk until well blended. Season to taste with salt & pepper.

Combine green, apple & nuts in a large bowl. Toss with dressing to coat.

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Eggs Bagel-dict

posted by Jenn

Hollandaise Sauce
3 egg yolks
salt & pepper
1 to 2 tablespoons lemon juice
2 sticks unsalted butter, clarified
Hot water, to thin sauce

In a blender combine yolks, pepper and 1 tablespoon lemon juice.

In a small saucepan heat the clarified butter until bubbling hot.

Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot butter in a thin stream into blending egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much. Taste the sauce and adjust with with lemon juice, salt and pepper, as needed.

Eggs Bagel-dict (directions per serving)
bagel, split & toasted
bacon (baked at 400 for 12 minutes on each side, until crispy)
2 eggs (poached - crack eggs into a pan of barely simmering water)
chives
hollandaise sauce

Set up bagel on plate. Place strips of bacon on each half of bagel.

Gently spoon poached eggs on to each side of the bagel.

Pour hollandaise sauce over the eggs and garnish with chives. Serve warm.

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