Sunday, August 12, 2007

Asian Chicken and Orzo Salad

1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2-ounce) package slivered almonds, toasted (1/2 cup)Cook sugar snap peas according to package directions; drain well.

In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Red, White, and Bleu Slaw


* 6 cups angel hair coleslaw

* 12 cherry tomatoes, halved
* 3/4 cup coleslaw salad dressing
* 3/4 cup crumbled bleu cheese
* 1/2 cup real bacon bits


In a large bowl, combine the coleslaw, tomatoes, salad dressing and 1/2 cup blue cheese. Cover and refrigerate until serving. Just before serving, sprinkle with bacon bits and remaining cheese. Yield: 6 servings.

Lemony Grilled Salmon


  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 1/4 cup unsweetened pineapple juice
  • 2 teaspoons teriyaki sauce
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 4 salmon fillets (6 ounces each), skin removed
  • 8 lemon slices (3/4 inch thick)

  • Directions:

    In a small bowl, combine the first seven ingredients. Pour 2/3 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
    Coat grill rack with nonstick cooking spray before starting the grill. Arrange lemon slices on rack. Drain and discard marinade. Place each salmon fillet over two lemon slices.
    Grill, covered, over medium heat for 5 minutes. Brush with some of the reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining marinade. Yield: 4 servings.

    The Ultimate Lady's Cheesy Mac and Cheese

    ( I am making this with modifications based on reviews I read of it online. I will use 6 cups cooked pasta and only 3 eggs. I also think I will use a bit more of a couple of the stronger cheeses to make sure it tastes cheesy enough)

    2 cups dried elbow macaroni (4 cups cooked)
    1/3 cup grated Cheddar
    1/3 cup grated Swiss
    1/3 cup grated Jack
    1/3 cup grated colby
    1/3 cup grated Muenster
    1/3 cup grated Gouda
    1/2 cup sour cream
    4 tablespoons butter, cut into pieces
    6 eggs
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 cup milk
    Nonstick spray
    Preheat oven to 350 degrees F.

    In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

    Super Sloppy Joes

    The picture above is not what my sloppy joes look like, but until I take a picture of mine, this will have to do...mine are served open faced with beans mixed in and cheese melted on top!

    2 lbs. ground beef
    1/2 cup chopped onion
    2 celery ribs with leaves, chopped
    1/4 cup chopped green pepper
    1 and 2/3 cups canned crushed tomatoes
    1/4 cup ketchup
    3 tbsp brown sugar
    1 tbsp vinegar
    1 tbs. Worcestershire sauce
    1 tbsp steak sauce
    1/2 tsp garlic salt
    1/4 tsp ground mustard
    1/4 tsp paprika
    4-5 hamburger buns, split
    (optional: 1 can of pinto or small red beans, drained)
    grated cheddar cheese

    In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients--if adding beans do so now; mix well. Simmer, uncovered , for 35-40 minutes, stirring occasionally. If adding beans do so now. Spoon 1/2 cup meat mixture onto each bun, sprinkle with grated cheese and heat under broiler until melted.