Just trust me that this tasty, light, refreshing salad hits the spot. PERFECT for lunch, Spring, summer or pretty much any ole occassion AND a great way to get in those fresh veggies! It could be great for a whole meal if you put grilled chicken on top.
1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber (I used english cucumber from HT b/c they don't have seeds.)
1/4 cup thinly sliced green onions (Word to wise...use minimally or omit all together. I love green onions but it's just as good w/out them.)
1/4 cup chopped purple onion (DEFINITELY omit if you don't wanna smell for days!)
1/4 cup chopped fresh parsley (didn't use)
1/2 teaspoon grated lemon rind (didn't use)
3 tablespoons lemon juice
2 tablespoons white wine vinegar (I used 1/2 rice vinegar and 1/2 white cooking wine cuz that's what I had.)
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil
Preparation: Cook orzo according to package directions; drain. Rinse with cold water; drain.
Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.
Approximate Cost:
Orzo- $1.39/box
Cucumber- .99
Carrot- .25
Green Pepper- 1.69 ea (on sale right now @ HT for 1.25)!
Lemon Juice- .50
Garlic- .50
Green Onion- .79
Total: $5.61ish (not including olive oil and white wine vinegar) for MUCHO servings~enough to feed a group!
Friday, March 27, 2009
Crock Pot Rotisserie-Style Chicken
--1 whole chicken, skinned (4-5 pounds)
--2 or 3 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
Directions.
--Skin the chicken and get rid of the neck and other stuff from the cavity.
--In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast-side down into the slow cooker.
--If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
--Do not add water.Cover and cook on high for 4-5 hours, or on low for 8.
The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Serve with veggies that are on sale and some homemade bread. Delicious!
Have leftovers? Try this:
Almond Chicken Salad (Recipe courtesy Paula Deen)
Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
Directions:
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds.
(Complements of Mindi Scerri)
--2 or 3 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
Directions.
--Skin the chicken and get rid of the neck and other stuff from the cavity.
--In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast-side down into the slow cooker.
--If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
--Do not add water.Cover and cook on high for 4-5 hours, or on low for 8.
The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Serve with veggies that are on sale and some homemade bread. Delicious!
Have leftovers? Try this:
Almond Chicken Salad (Recipe courtesy Paula Deen)
Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
Directions:
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds.
(Complements of Mindi Scerri)
Chicken Noodle Soup
Okay this is a real yummy soup, especially for the sicky kiddies- or parents:)
1 whole chicken boiled - scim the foam off the top of the water as you boil for clear broth
as many carrots and celery to your liking
salt, pepper, and thyme to your taste also
any fun noodles you wish - stars, ABC's, egg noodles....
(Complements of Colleen Helton)
1 whole chicken boiled - scim the foam off the top of the water as you boil for clear broth
as many carrots and celery to your liking
salt, pepper, and thyme to your taste also
any fun noodles you wish - stars, ABC's, egg noodles....
(Complements of Colleen Helton)
Thursday, March 26, 2009
Cee's Pork Loin in a CrockPot
1 boneless pork loin
1 Tb granulated bouillon
1 packet Good Seasons Italian dressing and recipe mix
Place the pork loin in the crock pot, sprinkle with bouillon and Good Seasons. (do not add liquids)
If the pork loin is frozen, cook on high for about 5 hours, then low for about 3.
If it's not frozen, cook all day (8 hours) on low.
Shred with 2 forks in the crock pot and mix it up well. Serve as is with rice and veggies.
Leftovers can be frozen. You can add BBQ sauce later for a different approach. Or make a Cuban sandwich by serving on a hoagie with a mustard/mayo mix.
Ballpark estimated price: $9.25 (makes 2-3 meals)
2.5 lbs pork loin $7.50
Good Seasons: $1.50
Bouillon granules: 25 cents
(Complements of Elizabeth Allen)
1 Tb granulated bouillon
1 packet Good Seasons Italian dressing and recipe mix
Place the pork loin in the crock pot, sprinkle with bouillon and Good Seasons. (do not add liquids)
If the pork loin is frozen, cook on high for about 5 hours, then low for about 3.
If it's not frozen, cook all day (8 hours) on low.
Shred with 2 forks in the crock pot and mix it up well. Serve as is with rice and veggies.
Leftovers can be frozen. You can add BBQ sauce later for a different approach. Or make a Cuban sandwich by serving on a hoagie with a mustard/mayo mix.
Ballpark estimated price: $9.25 (makes 2-3 meals)
2.5 lbs pork loin $7.50
Good Seasons: $1.50
Bouillon granules: 25 cents
(Complements of Elizabeth Allen)
Blackened Salmon with Rice
2 cups of white rice
2/5 tsp of paprika
1 tsp thyme
1/2 tsp garlic
1.5 tsp salt
3.5 unsalted butter
1 lemon or lemon juice
1 11oz can of corn
1/2 chopped parlsey
1/2 tsp cayenne
combine paprika, cayenne, thyme, garlic and 1/2 tsp of salt
melt 2.5 butter and lemon juice, stir
dip top and bottom of salmon in lemon juice and then in spices
pan for 2 minutes on each side
transfer to oven on 400 for 8 minutes
Rice: mix rice, parsley, corn, remaining salt and butter
(Complements of Michelle Cherikos)
2/5 tsp of paprika
1 tsp thyme
1/2 tsp garlic
1.5 tsp salt
3.5 unsalted butter
1 lemon or lemon juice
1 11oz can of corn
1/2 chopped parlsey
1/2 tsp cayenne
combine paprika, cayenne, thyme, garlic and 1/2 tsp of salt
melt 2.5 butter and lemon juice, stir
dip top and bottom of salmon in lemon juice and then in spices
pan for 2 minutes on each side
transfer to oven on 400 for 8 minutes
Rice: mix rice, parsley, corn, remaining salt and butter
(Complements of Michelle Cherikos)
Salmon
(my kids love this one b/c they get to add the crackers)
1/4 cup of mayo
2 tbsp Parmesan cheese
1/8 tsp red pepper
4 salmon fillets
2 tsp lemon juice
10 Ritz or club crackers
mix mayo, cheese and pepper
place salmon on foiled lined dish
drizzle salmon with lemon juice
top with cheese mixture
sprinkle with crushed up crackers
bake on 400 for 12-15 mins
(Complements of Michelle Cherikos)
1/4 cup of mayo
2 tbsp Parmesan cheese
1/8 tsp red pepper
4 salmon fillets
2 tsp lemon juice
10 Ritz or club crackers
mix mayo, cheese and pepper
place salmon on foiled lined dish
drizzle salmon with lemon juice
top with cheese mixture
sprinkle with crushed up crackers
bake on 400 for 12-15 mins
(Complements of Michelle Cherikos)
Herb Crusted Chicken
1/4 cup Italian dressing 3 lbs of chicken
1 egg
2 tab water
1/2 cup of Parmesan cheese
1/2 cup of bread crumbs
2 tab of parsley
1/2 teas salt
1/2 teas of paprika
1/8 teas of pepper
add chicken to Italian dressing in large bag and refrigerate for 4 hours (once I forgot to do allow for the 4 hours and it still turned out just fine dipping it in the dressing)
Drain and preserve marinade
combine egg and water
In a separate bowl, mix cheese, bread crumbs, parsley, salt, pepper and paprika
Dip chicken in egg and in mixture
Spoon dressing over chicken
Cook on 350 for 45-50 minutes.
(Complements of Michelle Cherikos)
1 egg
2 tab water
1/2 cup of Parmesan cheese
1/2 cup of bread crumbs
2 tab of parsley
1/2 teas salt
1/2 teas of paprika
1/8 teas of pepper
add chicken to Italian dressing in large bag and refrigerate for 4 hours (once I forgot to do allow for the 4 hours and it still turned out just fine dipping it in the dressing)
Drain and preserve marinade
combine egg and water
In a separate bowl, mix cheese, bread crumbs, parsley, salt, pepper and paprika
Dip chicken in egg and in mixture
Spoon dressing over chicken
Cook on 350 for 45-50 minutes.
(Complements of Michelle Cherikos)
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