California Chipotle Salad

I found this recipe in a fitness magazine.

It sounded yummy so I gave it a try & the whole family liked it!

CALIFORNIA CHIPOTLE SALAD

DRESSING
4 Tbsp olive oil

Pompeian Olive Oil $9.99
Extra Virgin
thru 2012-04-22

harmons

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Spectrum Naturals Olive Oil $8.99
Organic , Extra Virgin, Cold Pressed
thru 2012-04-25

Sunflower Farmers Market

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2 Tbsp Apple Cider Vinegar

2 Tbsp Agave Nectar

1/4 cup freshly squeezed lime juice

SALAD

1 can black beans, drained-rinsed

1 Garlic Clove, minced

1/4 tsp chipotle chile powder

1/2 tsp Salt
1 head romaine lettuce, chopped

1 large tomato, finely chopped

1/4 Red Onion, chopped

1 avocado, diced                                      

1/2 cup cooked quinoa

2 Tbsp Cilantro, finely chopped

DIRECTIONS

1. To make vinaigrette: Puree 3 tablespoons oil, vinegar, agave nectar and lime juice in a blender.

2. In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.

3. In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.

Best Chewy Chocolate Chip Cookies

2 1/2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 cup Butter flavored Shortning
2/3 cup Brown Sugar
2/3 cup White Sugar
1 tsp Vanilla
2 Large Eggs

Preheat oven to 375 degrees
Cream together Eggs, Sugars, and Shortning. Then add Soda, Powder, Salt and Vanilla. Last, slowly add the flour being careful not to overmix.
Bake cookies for about 9 minutes. Cool on cooling rack.

J-Dawg Sauce

Yummy Hot Dog Sauce

(Just so I don't loose the recipe)

3/4 cup ketchup
3/4 cup brown sugar
1/4 cup honey
1 tsp. cider vinegar
1 tsp. soy sauce
1/2 tsp. onion powder

Combine ingredients and heat til just boiling on Medium Heat
Serve on hotdog with banana peppers, onions, pickle spear, saurkraut

Teriyaki SAUCE

So I was out of Teriyaki sauce and decided to find a recipe and make my very own.  It turned out pretty good.  So here is the recipe . . . I did change it a little to make it my own.

Give it a try it wasn't too hard!  Save a few bucks too

TERIYAKI SAUCE

2/3 cup Mirin (Sweet japanese rice wine) (can sub with white wine)

1 1/2 Tbsp Rice Vinegar

1 tsp Sesame Oil

1/3 cup Sugar

7 Cloves Garlic (fresh or bottled Christopher Ranch)

1/2 Tbsp Fresh Ginger

Dash Red Pepper Flakes (optional for a kick)

Bring to a boil and simmer for 10 minutes.  Then mix together 1 Tbsp of Corn starch and 2 Tbsp of Water and add it to the pot.  Let sauce thicken and toss in a couple Tbsp of Sesame Seeds.  Enjoy! 



Broccoli Salad

Easy to make and good for you too!

5 Cups chopped Broccoli
1/2 chopped Onion
Raisens or Craisens
Sunflower Seeds

This dressing is the healthy version.  It doesn't have a bunch of mayo and honestly I think it taste better this way.  


Dressing:
1/2 cup raw cashews
1/2 cup cooked brown rice
3 Tbsp Agave
2 Tbsp Apple Cider Vinegar
1/4 tsp Salt
1/4 cup Water

Pizza Sauce

Just made this tonight and it was good.  I didn't have the red wine so I haven't tried it with it yet.  But it was great without.  

6 Tablespoons Tomato Paste


2 Tablespoons Extra Virgin Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

2 teaspoons Dried Oregano

½ teaspoons Sea Salt

1-½ teaspoon Pure Maple Syrup

2 Tablespoons Red Cooking Wine (optional But Very Good)

¼ cups Water

Jambalaya in the slow cooker

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extralarge shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

Directions:  Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.


Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.