BLT Pasta salad with chicken

 

3 cups romaine lettuce

1lb chicken breast, sliced

8 oz bowtie pasta

bacon, cooked & crumbled

1 1/4 c. grape tomatoes, cut in half

Dressing: 
1/2 cup mayo

1/3 c. water

1TB BBQ sauce

1 1/2 tsp vinegar 

1/4 tsp garlic powder

1/4tsp black pepper

From the kitchen of: Lisa Blair

Italian Chopped Salad

 

Dressing:
 

1/3 c. extra virgin olive oil

3 TB red wine vinegar

2 cloves garlic minced

3 tsp Dijon mustard

1/2 tsp kosher salt and pepper

1/3 grated pecorino Romano cheese (or grated parmesan)

Combine ingredients and mix well.  (put in a mason jar or small blender to mix well)

Salad: 

1 head iceberg lettuce

1-2 head shredded romaine

1 can chickpeas, drain & rinse

1/4lb Italian salami, sliced thinly and in strips

2 c. shredded mozzarella cheese

kalamata olives

Add ingredients to bowl and pour dressing on top.  Toss to coat well. 

From the kitchen of: what molly made

Easy (Trader Joes) salad

1 bag baby arugula, chopped

1 cup orzo pasta, cooked and cooled

1 container freshy bruschetta sauce, liquid drained (Trader Giotta's sauce)

1 cup dried cranberries 

3/4 can corn, drained

3/4 cup salted pepitas or pumpkin seeds

1 c quattro formaggi shredded cheese

1/2-3/4 bottle Trader Joes parmesan ranch dressing 

1.  cook the orzo, drain, and place in fridge to cool

2.  Assemble everything on a large platter.  

3.  pour the dressing over top 

From the kitchen of: @meg_miles on Instagram

 

Bread Bowls

 

This made 8 bowls at 8 oz each.

3 C. warm water

1/12 TB active dry yeast

2 TBs sugar
+1/2 tsp 

1 TB salt

4 TB butter, melted

7-9 c. all-purpose flour (Urs uses bread flour), divided


1 TB water
1 Egg white


1. Combine the water (3c) and 1/2 tsp of sugar in a small bowl.  Stir until the yeast is dissolved.  Cover with a tea towel and let stand for about 5 minutes.

2.  In kitchen aid or large bowl, add salt (1TB), sugar (2TB), butter (4TB), yeast mixture and 3 1/2 c. flour.  Mix.  Slowly add more flour, until the dough starts to pull away from the sides of the bowl. 

3. Knead the dough for about 5 minutes.  Touch the dough and see if it is sticky or clean.  If it is sticky add a little more flour.  Knead 204 more minutes.

4.  Lightly spray anothe rbowl and transfer the dough.  Spray with non stickspray and flip it over.  Cover and let rise until double about 30-45 minutes.

5.  Divide into 8 balls (8oz+/- each).  Make into a dough ball and sprinkle cornmeal or put down parchment paper.  Use a sharp knife to make a x slit on top.  

6.  Beat egg and water.  Brush on top of the bowls.  

7.  Cover with plastic wrap or tea towel.  ALlow to rise until double 30-45 minutes. 

8.  Bake at 400 degrees for 25-30 minutes.  Cool for about 15 minutes before cutting the top off

*Used some info from Tastes better from Scratch.com

Homemade Pizza (Dough via Alyssa)

Preheat oven to 350 degrees

3 C flour

1 TBS yeast

1/4 C sugar

1/3 C oil

1 1/3 c warm water

1 tsp salt

Mix dough together.  I split in half and place on 2 different cookie sheets.  

Place in oven for 5 minutes.  Pull out and add toppings.

Add toppings:

Raos's marina
Mix of mozzarella and cheddar
pepperoni
Olives
Sautee red onions
Cook up some spicy sausage (add banana peppers)

Hawaiian: 
Pineapple and canadian bacon

Bake for 25-30 minutes

White Enchiladas

The last white enchilada recipe I found was a flop, but this one was enjoyed by us all.  I have changed a few things and meshed a few recipes together.  You can find the original recipe here:

6-7 chicken breast tenderloin (instant pot for 20 minutes on poultry), cooked & shredded

1 pkg of cream cheese, softened

1 can of diced chilies

2 cups +/- pepperjack cheese 

3 TBs butter
3 TBs flour

2 c. chicken broth

1 c. sour cream

flour tortillas (I ended up using about 14-16 of them)

S&P

cumin, chili powder

1. Preheat oven to 350F
2. Prep pyrex dishes by spraying with oil
3. Cook chicken in instant pot.  Shred and add spices to add some flavor
4.  After cooked chicken is shredded add the package of softened cream cheese
5. Fill the tortillas with the chicken mixture and place seam side down in the pan(s).
6.  melt the butter in a pot. Slowly sprinkle the flour in. Whisk for 1 minute.  Slowly add the chicken broth and whisk to thicken. 
7.  Remove the pot and let it cool down.  Add the chilis and sour cream.  
8. Pour the sauce over the enchiladas and then sprinkle with cheese.  Bake for 20-25 minutes until bubbly.  Turn on the broiler and broil for a few minutes until they are golden.