from the kitchen of Shawnalyn
Ingredients:
Salad:
1 bag spinach
16 oz Bowtie pasta, cooked with 1 Tbs salt, cooked, drained, & cooled
1 bag craisins
3 small cans mandarin oranges, drained
1 can sliced water chestnuts, drained
1 bunch green onion, sliced
1 Tbs fresh parsley, chopped
1 can chicken breast chunks, drained
1 cup sugar toasted almonds (or any honey roasted nut)
Dressing:
1 cup oil
1 cup Kikkoman teriyaki sauce
1 cup wine vinegar
1 cup sugar
½ tsp salt
½ tsp pepper
Directions:
Combine all salad ingredients together. Mix all dressing ingredients together and pour over salad.
This is a really yummy salad. It can be used for a main course with some bread, or as a side dish, or is great for pot-lucks. I use rice vinegar instead of wine vinegar usually. This tastes a little bit like that oriental chicken salad, that was your favorite, that I used to make.
Tuesday, January 5, 2010
Balsamic Roast Pork Tenderloins
from the kitchen of Shawnalyn
Ingredients:
4 ½ lbs pork tenderloin roast
1/4 cup honey
1/4 cup balsamic vinegar
3 Tbs extra virgin olive oil
1-2 Tbs Dijon mustard
salt & pepper
Directions:
Preheat oven to 500*
Place pork on baking sheet.
Mix together all other ingredients. Pour over pork. Place in oven and cook for 25-30 min until pork is done. Cut and serve. Pour extra sauce over meat and potatoes or rice etc.
This is really simple to do. Some times I will add a few cloves of chopped garlic to the sauce. You can also add rosemary and/or thyme as well. I usually just do it as above though and it turns out great. I like to serve this with garlic mashed potatoes.
Ingredients:
4 ½ lbs pork tenderloin roast
1/4 cup honey
1/4 cup balsamic vinegar
3 Tbs extra virgin olive oil
1-2 Tbs Dijon mustard
salt & pepper
Directions:
Preheat oven to 500*
Place pork on baking sheet.
Mix together all other ingredients. Pour over pork. Place in oven and cook for 25-30 min until pork is done. Cut and serve. Pour extra sauce over meat and potatoes or rice etc.
This is really simple to do. Some times I will add a few cloves of chopped garlic to the sauce. You can also add rosemary and/or thyme as well. I usually just do it as above though and it turns out great. I like to serve this with garlic mashed potatoes.
Pasta Salad
from the kitchen of Shawnalyn
Ingredients:
1 box shell noodles (or your favorite small shaped noodle)
1 Cup shredded carrots
1-2 tomatoes diced
½ bag of frozen peas
1 can tuna
2 packets ranch dressing mix
1 Cup of mayo (may use light)
Directions
Add pasta to boiling salted water. When pasta has about 3 min remaining, add shredded carrots. About 3 min after adding carrots, drain pasta and carrots. Add the rest of the ingredients and mix well. Salt and pepper to taste.
All these measurements are estimates. You can add more or less of anything you like. This is great to serve cold.
Ingredients:
1 box shell noodles (or your favorite small shaped noodle)
1 Cup shredded carrots
1-2 tomatoes diced
½ bag of frozen peas
1 can tuna
2 packets ranch dressing mix
1 Cup of mayo (may use light)
Directions
Add pasta to boiling salted water. When pasta has about 3 min remaining, add shredded carrots. About 3 min after adding carrots, drain pasta and carrots. Add the rest of the ingredients and mix well. Salt and pepper to taste.
All these measurements are estimates. You can add more or less of anything you like. This is great to serve cold.
Pork or Chicken Barbacoa Salad (Cafe Rio sweet pork salad & dressing)
from the kitchen of Shawnalyn
Ingredients:
7-8 Lbs pork tenderloin roast or chicken breasts
1 Liter regular Coke
2 Lbs brown sugar
10 oz ketchup
Tomatillo Ranch Dressing:
2 pkgs Ranch dressing mix
2 Cups mayo
1 Cup milk
1 can salsa verde with tomatillos not jalapenos.
Lime Cilantro Dressing:
1/4 Cup lime juice
2 Tablespoons white vinegar
1/2 bunch cilantro chopped
1 Tablespoon brown sugar
1/4 teaspoon salt
3/4 teaspoon fresh garlic
3/4 teaspoon Dijon mustard
3/4 cup veg oil
Directions:
Add all ingredients for the meat to crockpot. Mix well, then add meat. Cook on high for 3-4 hours, or on low for 6-8 hours. When cooked, remove meat, strain liquid into a bowl to remove excess fat. Shred meat return to crockpot with liquid and let sit together on low or warm for at least ½ hour.
For Ranch dressing: add all ingredients together, and chill.
For Lime Cilantro dressing: Puree cilantro, lime juice and vinegar, with hand emulsion blender, food processor, or blender. Add sugar, garlic and salt. Add mustard. Slowly pour in oil in a thin stream while blending.
Melt cheese on flour tortilla, top with cooked meat, shredded romaine lettuce, cheese, black or pinto beans (warmed), rice (I use lime cilantro rice), chopped tomatoes or Pico de Gallo, guacamole, sour cream, grated parm cheese, and crunchy tortilla strips.
This makes a huge amount, so if it is just for a few people, I would half the recipe. This is a great salad, you can also use the leftover meat for sandwiches, burritos, or just freeze it.
Ingredients:
7-8 Lbs pork tenderloin roast or chicken breasts
1 Liter regular Coke
2 Lbs brown sugar
10 oz ketchup
Tomatillo Ranch Dressing:
2 pkgs Ranch dressing mix
2 Cups mayo
1 Cup milk
1 can salsa verde with tomatillos not jalapenos.
Lime Cilantro Dressing:
1/4 Cup lime juice
2 Tablespoons white vinegar
1/2 bunch cilantro chopped
1 Tablespoon brown sugar
1/4 teaspoon salt
3/4 teaspoon fresh garlic
3/4 teaspoon Dijon mustard
3/4 cup veg oil
Directions:
Add all ingredients for the meat to crockpot. Mix well, then add meat. Cook on high for 3-4 hours, or on low for 6-8 hours. When cooked, remove meat, strain liquid into a bowl to remove excess fat. Shred meat return to crockpot with liquid and let sit together on low or warm for at least ½ hour.
For Ranch dressing: add all ingredients together, and chill.
For Lime Cilantro dressing: Puree cilantro, lime juice and vinegar, with hand emulsion blender, food processor, or blender. Add sugar, garlic and salt. Add mustard. Slowly pour in oil in a thin stream while blending.
Melt cheese on flour tortilla, top with cooked meat, shredded romaine lettuce, cheese, black or pinto beans (warmed), rice (I use lime cilantro rice), chopped tomatoes or Pico de Gallo, guacamole, sour cream, grated parm cheese, and crunchy tortilla strips.
This makes a huge amount, so if it is just for a few people, I would half the recipe. This is a great salad, you can also use the leftover meat for sandwiches, burritos, or just freeze it.
Chinese Chicken Salad
from the kitchen of Shawnalyn
Dressing:
2/3 Cup veg oil
1 teaspoon orange zest
2 Tablespoon orange juice
1 teaspoon lime zest
1/4 Cup lime juice
1 Tablespoon vinegar
2 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
Salad:
1 bag romaine lettuce and 1 bag leaf lettuce
1 small red onion sliced
2 cans mandarin oranges
2 avocados sliced
1 can chicken breast
candied pecans
Directions:
Combine all dressing ingredients and let chill. Add all salad ingredients together and toss with dressing just before serving. To make pecans pour 1/4 cup sugar and 1 cup pecans in fry pan over low to med heat until sugar is caramelized and coat pecans. Let cool and sprinkle over salad.
Dressing:
2/3 Cup veg oil
1 teaspoon orange zest
2 Tablespoon orange juice
1 teaspoon lime zest
1/4 Cup lime juice
1 Tablespoon vinegar
2 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
Salad:
1 bag romaine lettuce and 1 bag leaf lettuce
1 small red onion sliced
2 cans mandarin oranges
2 avocados sliced
1 can chicken breast
candied pecans
Directions:
Combine all dressing ingredients and let chill. Add all salad ingredients together and toss with dressing just before serving. To make pecans pour 1/4 cup sugar and 1 cup pecans in fry pan over low to med heat until sugar is caramelized and coat pecans. Let cool and sprinkle over salad.
Salmon Fillets
from the kitchen of Shawnalyn
Ingredients:
Boneless skinless salmon fillets
Costco’s mango salsa
Onion
Garlic
Avocado
Lemon
Salt & pepper
Old Bay seasoning (optional)
Directions:
Preheat oven to 350*
Place tinfoil going both directions in a baking dish. Use enough that you can set the fish on top and then wrap the foil up over it and seal it on top while cooking. Season your salmon with salt and pepper. You may also use “Old Bay” seasoning as well. Place in a baking dish. Cut up lemons into wedges and place around the salmon. Place some peeled, semi-smashed garlic cloves around fish as well. Slice onion into thin slices and place all around and on top of fish. Cover with foil. Bake for approx. 30 min. until fish is done. Meanwhile pour some mango salsa into a bowl, dice some avocados and add to the salsa. Warm in microwave. When fish is done, squeeze remaining juice from cooked lemon wedges over top. Remove fish and top with cooked onions and salsa.
There are no real measurements here. I usually use a fillet that is as big as my 9X13 baking dish, and use 2-3 lemons, 3-4 garlic cloves, & 1 onion. Just eyeball the amount of salsa you want. If leftover salsa, it is good with chips. The avocados make it really yummy. I usually have this with garlic mashed potatoes.
Ingredients:
Boneless skinless salmon fillets
Costco’s mango salsa
Onion
Garlic
Avocado
Lemon
Salt & pepper
Old Bay seasoning (optional)
Directions:
Preheat oven to 350*
Place tinfoil going both directions in a baking dish. Use enough that you can set the fish on top and then wrap the foil up over it and seal it on top while cooking. Season your salmon with salt and pepper. You may also use “Old Bay” seasoning as well. Place in a baking dish. Cut up lemons into wedges and place around the salmon. Place some peeled, semi-smashed garlic cloves around fish as well. Slice onion into thin slices and place all around and on top of fish. Cover with foil. Bake for approx. 30 min. until fish is done. Meanwhile pour some mango salsa into a bowl, dice some avocados and add to the salsa. Warm in microwave. When fish is done, squeeze remaining juice from cooked lemon wedges over top. Remove fish and top with cooked onions and salsa.
There are no real measurements here. I usually use a fillet that is as big as my 9X13 baking dish, and use 2-3 lemons, 3-4 garlic cloves, & 1 onion. Just eyeball the amount of salsa you want. If leftover salsa, it is good with chips. The avocados make it really yummy. I usually have this with garlic mashed potatoes.
Six-Week Bran Muffins
from the kitchen of Shawnalyn
Ingredients;
2 Cups boiling water
5 teaspoons baking soda
1 Cup creamed shortening
2 Cups sugar
4 eggs
1 quart buttermilk
5 Cups flour
1 teaspoon salt
4 Cups All-Bran flakes
3 Cups bran flakes (or you can use 6 cups All-Bran flakes)
Directions:
Mix baking soda and boiling water and set aside. Mix together all other ingredients, then add the water/soda mix. Keeps in refrigerator for 6 weeks. When ready to bake, 375* for 20 min
These are really good muffins, and they are nice because you can just keep the batter in an airtight container in your fridge and use it as you want.
Ingredients;
2 Cups boiling water
5 teaspoons baking soda
1 Cup creamed shortening
2 Cups sugar
4 eggs
1 quart buttermilk
5 Cups flour
1 teaspoon salt
4 Cups All-Bran flakes
3 Cups bran flakes (or you can use 6 cups All-Bran flakes)
Directions:
Mix baking soda and boiling water and set aside. Mix together all other ingredients, then add the water/soda mix. Keeps in refrigerator for 6 weeks. When ready to bake, 375* for 20 min
These are really good muffins, and they are nice because you can just keep the batter in an airtight container in your fridge and use it as you want.
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