BBQ Chicken Salad

Jim and I found a restaurant that we enjoy eating at in Vestal, Tully's. It has a sports bar type atmosphere, similar to Apple Bees. We have only eaten there twice, and both times I have ordered an amazing salad - BBQ chicken salad. The ingredients seem a bit weird, but it melds together into a delicious meal! I have not been able to stop thinking of the salad lately, not sure if it is a pregnancy craving or if the salad is just THAT good. Trust me, the salad IS good! So, tonight I have decided to recreate my own version at home. I decided to share with you. Give it a try! I don't think you will be disappointed. :)

BBQ Chicken Salad
INGREDIENTS:
1-2 bags of salad (I am using an Italian salad blend and a classic romaine salad blend)
1 can black beans - rinsed, drained
1 1/2 Cups corn - cooked and cooled in refrigerator
2 Cups Jack or cheddar cheese, shredded
1 scallion - sliced (or onion of choice)
3-4 T. fresh cilantro - chopped
2 Tomatoes, diced thickly (cherry or grape tomatoes would work nicely too)
Fried Tortilla strips (can purchase in salad section) or broken up tortilla chips
2-3 large Chicken breasts
1 bottle of BBQ sauce (I used Dinosaur BBQ sauce)
Ranch Dressing

1. Cook and marinate chicken breasts in BBQ sauce in crockpot for 6 hours. Chill thoroughly in refrigerator. Cut the chicken into cubes and toss with the remainder of BBQ sauce to coat well. Refrigerate until ready to assemble the salad.
2. In a large mixing bowl toss together the salad, the beans, the corn, the cheese, the cilantro, the tomatoes, and enough ranch dressing to suit your taste.
3. Plate the salad. Top each salad with tomatoes and tortilla strips. Add the BBQ chicken and drizzle with a little BBQ sauce. Garnish with the scallions.

MMmmmmm . . . . I have my prep done. I cannot wait for Jim to get home, so I can assemble the salad and EAT!!

Recipe for Lemon Meringue Cake

So, the lemon meringue cake was a hit! And silly me, I did not take a picture. :( I may make it again tonight, as we are having company over. However, it does take a l-o-n-g time, at least it did for me, so I may run out of time in my day. Anyway, here is the recipe:
CAKE:
1/4 Cup butter, softened
1/2 Cup sugar
1 egg
2 egg yolks
1/2 tsp. vanilla extract
1 Cup flour
1 tsp. baking powder
1/3 Cup milk

FILLING:
3/4 Cup sugar
1/3 Cup flour
1 Cup water
2 egg yolks, lightly beaten
1/4 Cup fresh lemon juice (about two lemons)
1 T butter
1/2 tsp grated lemon peel

MERINGUE:
4 egg whites
1/2 tsp. cream of tartar
1/2 Cup sugar

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beatng well after each addition.

2. Pour into greased and floured 9 inch round baking pan. Bake at 350 for 25-30 mins. or until toothpick inserted near the center comes out clean. Cool for ten minutes before removing to a wire rack to cool completely.

3. For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir two minutes longer. Remove from the heat. Gently stir in lemon juice, butter, and lemon peel. Cool to room temperature without stirring. Place cake on a baking sheet; spoon filling on top of cake to within 1/2 inch of edge.

4. For meringue, let egg whites stand at room temperature for 30 minutes. In a small mixing bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 Tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake. Bake at 350 for 12-15 minutes or until lightly browned.
Yield: 6-8 servings

Lemon Meringue Cake

So, right now I am in the middle of making a new recipe - lemon meringue cake - yup cake, not pie. I am not a baker. I would much rather cook a meal than bake. I am not sure why. Anyway, we are having a family function tomorrow with Jim's family, and I volunteered to bring a dessert. I just finished the cake part - a homemade yellow cake - with a lot of eggs. So far it looks great and smells fabulous! I will post the recipe and a picture if it turns out well. *fingers crossed*

Chicken n' Biscuits

Chicken n' Biscuits

INGREDIENTS
1/3 cup butter
1 onion, chopped
1/3 cup all-purpose flour
1 1/2 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons shortening
3/4 cup milk

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Broccoli Cheese soup in a Bread Bowl

Broccoli Cheese Soup

INGREDIENTS
3 (10 ounce) packages frozen chopped broccoli (I use florets)
3 (14.5 ounce) cans chicken broth
6 tablespoons butter

1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 pound Velveeta, cubed

1/2 pound sharp cheddar cheese (or mild if you prefer)
1 pinch ground white pepper

DIRECTIONS
In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

SERVES:6-8

Bread Bowl

INGREDIENTS
1/2 cup warm water

1 cup warm milk
2 tablespoons butter, softened
2 tablespoons sugar
1 1/2 teaspoons salt
4 cups all-purpose flour (I use unbleached)
2 (.25 ounce) packages active dry yeast
1 egg white, beaten

DIRECTIONS
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.
To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use).

SERVES:6

Web Resource

I found this cool site that you can enter the ingredients that you have on hand and it will give you recipes that you can make with them...

http://www.supercook.com/

Today I made Hobo's Delight , it was really good!

Baked Ziti

If you are looking for a meal that freezes wonderfully, or an easy dish to bring to a potluck, or a meal to take to a shut-in, or just a nice family meal, this is great!

BAKED ZITI
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish. In a large bowl mix together the pasta, the sauce/beef, and the sourcream. Layer as follows: 1/2 of the ziti mixture, Provolone cheese, remaining ziti mixture, and mozzarella cheese. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted

This makes 8 HUGE servings and sixteen normal size servings. It can be cut in half, so that half can be served now and half frozen for another meal. It is very versatile!

Also, I use just mozzarella if I do not have the provolone on hand, and it still tastes great. This recipe is great with whole wheat pasta.

Cheap Healthy Good?!

This blog entry features links for cheap, healthy party food. I know the Superbowl is over now, but I thought it was at least worth a look. The whole blog features Frugal Healthy Eating...

http://cheaphealthygood.blogspot.com/2008/01/cheap-healthy-party-food.html

Freezer friendly recipes

I came across this article when I was searching for ideas for my meal plan this week...

http://www.foodnetwork.com/food/lf_qe_freezer_friendly/0,3179,FOOD_30056,00.html

Baked Potato Soup

INGREDIENTS
4 large baking potatoes (about 2-3/4 pounds)
2/3 cup butter
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups milk
1 cup (8 ounces) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese

DIRECTIONS
Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

Yield: 10 servings.