Grilled Italian Chicken, Garbanzo Bean Salad, and Tomato French Dressing

Grilled Italian Chicken

6 pieces boneless skinless chicken breast pieces
1 small bottle Italian salad dressing, divided

Marinate chicken in about half the salad dressing overnight. Grill or broil chicken until done, basting occasionally with dressing.


Garbanzo Bean Salad
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can green beans, drained
½ C red wine vinegar
6 Tbsp. oil
1 Tbsp salt
2 Tbsp. sugar
Italian seasoning to taste
2 cloves garlic, minced

Combine everything and chill before serving.


Tomato French Dressing

1 (10 oz) can condensed tomato soup
½ C. oil
Salt and pepper to taste
¾ C vinegar
2 cloves garlic, minced
2 Tbsp. Worcestershire sauce

Combine all ingredients well.

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Tossed Salad with Creamy Italian Dressing

Tossed Salad

1 head of lettuce, cored and torn

Carrots, grated

Radishes, sliced

Parsley, minced fine

Celery, chopped

Green pepper, cut into strips

Pimento stuffed green olives, sliced

Tomatoes, chopped

Green onions, sliced

Parmesan Cheese

Bacon, cooked and crumbled

Combine everything and  toss well.

 

Creamy Italian Salad Dressing

1/2 C olive oil

1/4 C white wine vinegar

1 tsp Italian seasonings

black pepper to taste

1 tsp sugar

1/2 tsp garlic powder

4 Tbsp mayonnaise

2 envelopes Italian Dressing mix, prepared according to package directions.

Combine all ingredients in a blender until mixed well.

Creamy Italian Salad Dressing

Creamy Italian Salad Dressing

1/2 C olive oil

1/4 C white wine vinegar

1 tsp Italian seasonings

black pepper to taste

1 tsp sugar

1/2 tsp garlic powder

4 Tbsp mayonnaise

2 envelopes Italian Dressing mix, prepared according to package directions.

Combine all ingredients in a blender until mixed well.

Taco Salad with Salsa Ranch Dressing

Taco Salad with Salsa Ranch Dressing

1 lb. ground beef

1 pkg. taco seasoning

1 bag salad mix

1 bag nacho flavored chips

1 (15 oz) can kidney beans, drained and rinsed

3 green onions, sliced

1-2 tomatoes, diced

Cheddar cheese, shredded, to taste

1/2 C ranch dressing

1/2 C salsa

Prepare ground beef with taco seasoning according to package directions. allow to cool before adding to salad. Combine salsa and ranch dressing in a bowl and mix well. Refrigerate until ready to serve over the salad. Combine remaining ingredients in a bowl and serve with dressing.

Easy Asian Salad

Easy Asian Salad

1 bag lettuce salad mix
4 green onions, chopped
1/2 lb bacon, cooked and chopped
chow mein noodles to taste
almonds to taste
4 Tbsp. sesame seeds
1 recipe dressing, prepared


Combine in a bowl and serve with dressing.

Dressing:
8 Tbsp sugar
4 tsp. seasoning salt
1 tsp. salt
1/4 tsp pepper
1 C oil
12 tsp white vinegar

Combine in a jar and serve with salad.

Chinese Chicken Salad

Chinese Chicken Salad

2 Chicken breasts

1/2 c Crumbled bacon

water

1/4 c oil

1 Head of lettuce sliced thin

1 cucumber, sliced thin

Dressing

1 lemon, juiced

3 Scallions, sliced thin

4 tb Sugar

1/2 tsp Salt

1 c Sesame seeds

1/4 tb Black pepper

1/2 c sliced almonds

Garnish

1 c chow mein noodles

Simmer chicken breasts in water to cover until meat is tender, drain and cut into small strips or dice size pieces. In a frying pan, toast almonds and sesame seeds in a small amount of butter or oil. Combine all of the above ingredients together except the Chow mein noodles and the bacon. Just before serving toss salad with the dressing and add noodles and bacon. For the dressing: Combine ingredients in a jar, shake well.

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Shrimp Fried Rice, Roasted Red Chicken, MoJo Potatoes, and Green Salad with Celery Seed Dressing Day 27

I made this fried rice for lunch just like I made it here except I added peas and carrots instead of peas and at the end of cooking I added some cooked shrimp I found in the freezer.

Roasted Red Chicken

1 Tbsp packed brown sugar

1 Tbsp paprika

1 Tbsp red wine vinegar

2 tsp dried oregano

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp salt

1 (3-4 lb) whole chicken

1 onion, quartered

Heat oven to 400 degrees. Place chicken in a roasting pan and place onion inside the cavity, set aside. Combine brown sugar, paprika, red wine vinegar, oregano, garlic, cumin and salt in a small bowl. Paint chicken with mixture all over. Roast for about 1 ½ hours or until a thermometer reads 180 degrees. Remove from oven and let stand 10 minutes, discard onion; carve and serve.

MoJo Potatoes

4-5 medium russet potatoes, scrubbed well, but not peeled, cut into wedges

½ C butter, melted

½ C bread crumbs

½ C. Parmesan cheese, shredded

2 Tbsp. flour

2 tsp. paprika

½  tsp. salt

½  tsp. garlic powder

¼  tsp. celery salt

Pepper and cayenne pepper to taste

Nonstick cooking spray

Heat oven to 400 degrees. Place bread crumbs, cheese, flour, paprika salt, garlic powder, celery salt and peppers in a resealable plastic bag. Close and shake to mix well. Place melted butter into a large bowl and add potatoes, toss to coat potatoes well.  Add a few potatoes at a time to the bag and shake to coat with breading. Place potatoes, skin side up on a baking sheet that has been sprayed with nonstick cooking spray. Repeat until all potatoes have been coated and placed on the baking sheet. Bake for 35 minutes or until tender and browned.

Celery Seed Dressing

1 tsp salt

1 tsp mustard

1 tsp paprika

1 tsp celery seed

½ tsp white pepper

1/3 C sugar

4 Tbsp lemon juice

1 Tbsp white vinegar

1 C oil

Combine everything in a blender until smooth. Keep bottled in refrigerator and serve over green salad.

Layered One Dish Supper, Green Salad with Homemade Ranch Salad Dressing and Dinner Rolls

This was a great dinner because all I had to do was get it in the oven and let it do it's own thing. I wanted to help my husband set up a new fish tank so we spent the 2 hours this took to cook working together.

Layered One Dish Supper

This was just a layered beef stew. It was really, really good....everything turned out to be so tender. My husband loved this because he's such a meat and potatoes kind of guy.

2 lbs beef, cubed
3 celery stalks, chopped
6 potatoes, peeled and chopped
1 lg onion, chopped
4 carrots, chopped
2 (10 oz) cans of tomato soup
1 (10 oz) can cream of mushroom soup
2 C water
salt and pepper to taste

Layer meat in a large casserole dish then layer in the following order on top of the meat - onion, celery, potatoes, and carrots. In a bowl combine soups, water and season with salt and pepper, pour in casserole evenly over contents. Cover and bake at 350 degrees for 2 hours.

Green Salad

I love very simple salads usually I just make them out of whatever lettuce and extra vegetables I have hanging out in the fridge that need to be used. I got a little bit fancy with this one and threw some chopped pecans on top that I had left over from Christmas. One of the things I love about salad is the dressing. I took a cooking class last year and I watched the chef make his own dressing, then I got to taste it. Before that I didn't really care to make my own because I always figured I could just go to the 99 cent store and buy a bottle. How naive I was, I haven't been able to go back to buying it at the store since. This Ranch dressing is one of my staples. I just make it in a Mason jar. I even serve it out of the same jar, you can see it in the picture above, we are very high class around here.

Ranch Dressing

1 C buttermilk

1 ½ C mayonnaise

2 cloves garlic, minced

1 small shallot, minced

2 Tbsp chives

1 Tbsp onion powder

1 Tbsp garlic powder

½ Tbsp celery seed

Pepper to taste

Combine everything and mix well.

Dinner Rolls

These are leftover from the holidays....I sometimes have problems resisting a sale on Hawaiian Sweet Bread rolls so we have a ton of them.




Cooking dinner in the oven gave me time to do this, our new fish tank all set up- minus the fish, the water needs to cycle before we can safely add any.