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[eroticdreamercz69]

Greek Chicken Salad with Mint Vinaigrette

Kalamata olives, feta cheese, tomato, cucumber and more collaborate in this refreshing toss-together treat.

Prep Time:10 min
Start to Finish:10 min
Makes:4 servings
   


Mint Vinaigrette
3   tablespoons lemon juice
1   to 2 tablespoons olive or vegetable oil, if desired
1 1/2   teaspoons chopped fresh or 1/2 teaspoon dried mint leaves
1/2   teaspoon salt
1/8   teaspoon pepper
1   small clove garlic, finely chopped
Salad
6   cups bite-size pieces assorted salad greens
2   cups cut-up cooked chicken
1/3   cup crumbled feta cheese
1   medium tomato, cut into wedges
1/2   cucumber, cut lengthwise in half, seeded and cut into 1/4-inch slices
1/2   green bell pepper, coarsely chopped
2   medium green onions, sliced (2 tablespoons)
12   kalamata or pitted ripe olives

1.   In tightly covered container, shake all vinaigrette ingredients until well blended.
2.   In large bowl, mix all salad ingredients. Add vinaigrette; toss to mix.

[eroticdreamercz69]

Black Bean Chili Salad

Jicama, corn, tomato, green onion and a spicy dressing provide a flavorful alternative to the average bean salad.

Prep Time:10 min
Start to Finish:10 min
Makes:4 servings
   
Chili Vinaigrette Dressing
1/4   cup red wine vinegar
2   tablespoons vegetable oil
1/2   teaspoon chili powder
1/4   teaspoon ground cumin
1   small clove garlic, finely chopped
Salad
1   cup Green Giant® Niblets® frozen whole kernel corn, rinsed to thaw, drained
1   cup diced jicama
1   medium tomato, seeded, chopped (3/4 cup)
2   medium green onions, sliced (2 tablespoons)
2   cans (15 oz each) Progresso® black beans, drained, rinsed

1.   In large glass or plastic bowl, mix all dressing ingredients.
2.   Stir in all salad ingredients.

[eroticdreamercz69]

Grilled Margarita Chicken Salad

In the mood for a little olé? Strawberries, mango, avocado, cilantro and an alcohol-free margarita dressing blend with tender sliced chicken *bleep* and fresh greens for a simple Southwest-style salad.

Prep Time:35 min
Start to Finish:35 min
Makes:4 servings
   

1/2   cup frozen (thawed) nonalcoholic margarita mix
1/4   cup olive or vegetable oil
2   tablespoons white wine vinegar
4   boneless skinless chicken *bleep* (1 1/4 lb)
6   cups bite-size pieces assorted salad greens
1   cup sliced strawberries
1   medium mango, peeled, pitted and sliced
1   medium avocado, peeled, pitted and sliced
1/4   cup chopped fresh cilantro

1.   Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
2.   Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3.   Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

[eroticdreamercz69]

London Broil Sandwiches with Lemon Mayonnaise

Lemon peel and lemon pepper perk up a classic sandwich.

Prep Time:25 min
Start to Finish:25 min
Makes:4 sandwiches
   

Lemon Mayonnaise
1/4   cup mayonnaise or salad dressing
1   teaspoon grated lemon peel
1/4   teaspoon lemon pepper seasoning
Sandwiches
1   loaf (1 lb) rustic baguette bread
2   tablespoons olive or vegetable oil
1   tablespoon grated lemon peel
1   tablespoon soy sauce
1/2   teaspoon lemon pepper seasoning
1   boneless beef sirloin steak, 1 inch thick (1 lb)
1 1/2   cups shredded romaine lettuce

1.   Heat coals or gas grill for direct heat. In small bowl, mix all lemon mayonnaise ingredients until well blended.
2.   Cut bread horizontally in half. Drizzle 1 tablespoon of the oil over cut sides of bread. In small bowl, mix remaining 1 tablespoon oil, the lemon peel, soy sauce and lemon pepper seasoning. Rub both sides of beef with oil mixture.
3.   Cover and grill beef over medium heat 8 to 9 minutes, turning once or twice, until desired doneness. Add bread, cut sides down, for last 2 minutes of grilling or until toasted.
4.   Spread mayonnaise on bottom half of bread. Cut beef crosswise into thin slices. Layer lettuce and beef on bottom half of bread. Add top half of bread; cut crosswise into 4 sandwiches.

[eroticdreamercz69]

Stromboli Hero

Looking for a hero to answer your dinner dilemma? Look no further than this recipe for Stromboli Hero!

Prep Time:15 min
Start to Finish:15 min
Makes:6 servings
   
1   round focaccia bread (8 or 9 inches in diameter)
1/4   cup Italian dressing
4   to 5 leaves leaf lettuce
1/4   pound sliced provolone cheese
1/4   pound sliced fully cooked ham
1/4   pound sliced salami
8   pepperoncini peppers (bottled Italian peppers), drained and cut lengthwise in half

1.   Cut bread horizontally in half. Drizzle dressing evenly over cut sides of bread.
2.   Layer lettuce, cheese, ham, salami and peppers on bottom half of bread. Top with top half. Secure loaf with toothpicks or small skewers. Cut into 6 wedges.

[eroticdreamercz69]

Beef-Pesto Panini

Now you can make this take-out favorite at home in just minutes. Deli roast beef, basil pesto and mozzarella cheese provide the tasty filling in this grilled sandwich.

Prep Time:15 min
Start to Finish:15 min
Makes:4 sandwiches
   

8   slices Italian bread, 1/2 inch thick
2   tablespoons butter or margarine, softened
1/4   cup basil pesto
1/2   lb thinly sliced cooked deli roast beef
4   slices (1 oz each) mozzarella cheese
   Pasta sauce, warmed, if desired

1.   Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
2.   Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.

[eroticdreamercz69]

Spicy Bean Salsa
Total Time: 10 mins | Wait Time: Overnight | Servings: 8

INGREDIENTS

    * 1 (15 ounce) can black-eyed peas
    * 1 (15 ounce) can black beans, rinsed and drained
    * 1 (15 ounce) can whole kernel corn, drained
    * 1/2 cup chopped onion
    * 1/2 cup chopped green bell pepper
    * 1 (4 ounce) can diced jalapeno peppers
    * 1 (14.5 ounce) can diced tomatoes, drained
    * 1 cup Italian-style salad dressing
    * 1/2 teaspoon garlic salt

DIRECTIONS

   1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes.
   2. Season with Italian-style salad dressing and garlic salt; mix well.
   3. Cover, and refrigerate overnight to blend flavors.

[eroticdreamercz69]

Southwestern Egg Rolls
Total Time: 40 mins | Servings: 5

INGREDIENTS

    * 2 tablespoons vegetable oil
    * 1 skinless, boneless chicken breast half
    * 2 tablespoons minced green onion
    * 2 tablespoons minced red bell pepper
    * 1/3 cup frozen corn kernels
    * 1/4 cup black beans, rinsed and drained
    * 2 tablespoons frozen chopped spinach, thawed and drained
    * 2 tablespoons diced jalapeno peppers
    * 1/2 tablespoon minced fresh parsley
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon chili powder
    * 1/3 teaspoon salt
    * 1 pinch ground cayenne pepper
    * 3/4 cup shredded Monterey Jack cheese
    * 5 (6 inch) flour tortillas
    * 1 quart oil for deep frying

DIRECTIONS

   1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
   2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
   3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
   4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
   5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
   6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

[criesenbeck]

Southwestern Egg Rolls
Total Time: 40 mins | Servings: 5

INGREDIENTS

    * 2 tablespoons vegetable oil
    * 1 skinless, boneless chicken breast half
    * 2 tablespoons minced green onion
    * 2 tablespoons minced red bell pepper
    * 1/3 cup frozen corn kernels
    * 1/4 cup black beans, rinsed and drained
    * 2 tablespoons frozen chopped spinach, thawed and drained
    * 2 tablespoons diced jalapeno peppers
    * 1/2 tablespoon minced fresh parsley
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon chili powder
    * 1/3 teaspoon salt
    * 1 pinch ground cayenne pepper
    * 3/4 cup shredded Monterey Jack cheese
    * 5 (6 inch) flour tortillas
    * 1 quart oil for deep frying

DIRECTIONS

   1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
   2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
   3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
   4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
   5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
   6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

hmmmmm  :- I'm gonna like this one tooo...  Thank you!!
only thing I seen wrong is prep time  should be 4hrs 40mins 

[eroticdreamercz69]

LOL- maybe an hour but not 4-well, unless you are my boyfriend then maybe 10 and every single item in kitchen being dirty, trashed, un-locatable    

[eroticdreamercz69]

Peaches and Cream Pops


INGREDIENTS

    * 1/2 cup peeled and chopped fresh California peaches
    * 1/3 cup peeled peaches, to puree
    * 2/3 cup nonfat vanilla yogurt

DIRECTIONS

   1. Puree 1/2 cup of peaches in blender or food processor until smooth.
   2. Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl.
   3. Spoon into 4 popsicle molds and insert handle.
   4. Freeze for at least 4 hours.

[CompKillaz]

Grilled Cajun Tuna Steaks with a Mustard Smear and Tomato Salad (Lean and Lively)

4 tuna Steaks (or any grillable fish). 3/4 -1" thick
Cajun seasoning for meat or fish (I use either one)
Olive oil spray
2 tsp of mustard (Choose your favorite. Grey Poupon, horseradish mustard, or my favorite - hot mustard, or other)
4 handfuls of salad greens
2 large, ripe tomatoes cut into slices
Olive oil for drizzling
1 Tbl of balsamic vinegar
Optional: blackberries (or other berries) for color and variety

Spray both sides of the tuna steaks, liberally, with olive oil spray. Dust them with the Cajun seasoning to taste. Set aside so the flavors sink in.

While the flavors meld, take out your dinner plates. In a medium bowl, toss your greens with a light drizzle of olive oil and just a hint of salt. (The salt actually enhances the flavor of the olive oil and greens). Place a portion of greens in the middle of each plate. Divide your tomato slices into 4 portions and fan them around one side of the greens. Spread them wide to cover half of the plate edge. Drizzle with olive oil. Season with pepper and drizzle bits of balsamic vinegar on the tomatoes.

Heat your grill or grill pan. Place the tuna steaks on the grate and grill on medium for 3 minutes. Don't move them. This will give you nice grill marks. Carefully flip them over and grill 3 more minutes. This will finish the fish at medium. If you like your tuna more rare in the middle cut back the cooking time when you flip the fish over. The gauge I use is 7 minutes per inch of thickness to grill fish to medium. Just keep in mind that it keeps cooking after you take it off the heat. Tuna is very forgiving. Done to any temperature it still tastes good so if you are not a regular fish griller this is a good place to start. Tuna has a meaty taste and texture too, so if you are grilling for non-fish eaters they'll likely change their tune when they taste this. Remove the fish from the grill and place the fish steaks in the middle of the greens. The hot fish will "wilt" the greens and make a nice warm salad. While the fish is still very warm smear a half teaspoon of mustard across the top of each piece. The mustard will melt and make a sort of glaze. Now you're eating French-Cajun.

Scatter your berries around the greens and you're ready to eat. For another side, spray olive oil on asparagus spears and grill them along with your fish. You'll have a gourmet meal fit for company.

[eroticdreamercz69]

Jewish Coffee Cake


INGREDIENTS

    * 1/2 cup butter
    * 1 cup white sugar
    * 2 eggs
    * 2 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 cup sour cream
    * 1 teaspoon vanilla extract
    * 1 cup chopped walnuts
    * 1/2 cup confectioners' sugar (can be substituted for brown sugar)
    * 2 teaspoons ground cinnamon
    * 2 tablespoons butter, melted

DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. Grease and flour a 9x9 inch pan.
   3. Combine the flour, baking soda and baking powder; set aside.
   4. In a medium bowl, cream together the sugar, butter and eggs until smooth.
   5. Add the flour mixture and beat until smooth.
   6. Finally, stir in the sour cream and vanilla.
   7. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.
   8. Spread half of the batter into the 9x9 inch pan.
   9. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture.
  10. Spread the melted butter over the top.
  11. Bake for 1 hour in the preheated oven, until cake springs back to the touch.

[criesenbeck]

  The BEST HOMEMADE HOT COCOA ( yep I even have to have it in the summer) LOL

Homemade Hot chocolate


    * 1 cup water
    * 1/2 bag of semi sweet chips
    * 1/3 cup sugar
    * 3 cups milk
    * 1 teaspoon vanilla


DIRECTIONS

   1. Place water and chocolate in heavy medium saucepan; cook on low heat until chocolate is completely melted and mixture is well blended, stirring constantly with wire whisk. Add sugar; mix well.
   2. Bring to boil on medium-high heat. Boil 3 min., stirring constantly. Gradually add milk, stirring with wire whisk until well blended. Stir in vanilla. Reduce heat to medium.
   3. Cook until mixture is heated through, stirring occasionally.
   4. Fill cup with Marshmallows and pour hot chocolate over them serve with a spoon!!    I swear by it!! My kids Love it too!!

You can also use those andes mint chocolates also mmmmmm GOOD!!  

[CompKillaz]

Pineapple-Coconut Layer Cake

For everyone who loves the flavors of the Caribbean, this festive cake has it all. Two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut.

Servings: 16 servings
Total Time: 2 1/2 hours
Ease of Preparation: Moderate
Health: Low Cholesterol, Low Sodium


Ingredients:

Cake
1 1/2 cups cake flour
1 cup whole-wheat flour , preferably white whole-wheat (See Ingredient Note)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup honey
1/3 cup canola oil
3 tablespoons butter , melted
3/4 cup nonfat buttermilk or milk
2 tablespoons coconut rum or dark rum
2 teaspoons coconut extract
3 large eggs , separated (reserve 2 yolks for pineapple curd)

Pineapple curd
2 large egg yolks
1 6-ounce can pineapple juice (3/4 cup)
1/4 cup granulated sugar
5 teaspoons cornstarch

Frosting & garnish
12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/3 cup confectioners’ sugar , sifted
1 teaspoon coconut extract or rum
Pinch of salt
1 1/2 cups finely diced fresh pineapple , divided
2 tablespoons toasted coconut (see Kitchen Tip)


Steps:


1: To prepare cake: Preheat oven to 350°F. Coat two 9-inch cake pans with cooking spray.

2: Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.

3: Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges.

4: Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.

5: To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely.

6: To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar, extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until smooth and creamy.

7: Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut.



Nutrition: (Per serving)

Calories - 317
Carbohydrates - 45
Fat - 13
Saturated Fat - 5
Monounsaturated Fat - 4
Protein - 6
Cholesterol - 48
Dietary Fiber - 1
Potassium - 101
Sodium - 205

Equipment: Two 9-inch round cake pans