Caesar Salad

I got this recipe from my "Favorites" cookbook. I love this cookbook! Anyways, we had this salad for dinner served with garlic bread. It was another yummy, lite summer meal that was easy to make. We all loved it! Looks like it will become a regular at our house.

3 stalks of romaine lettuce, torn into pieces
Parmesan cheese, grated or shaved
fresh ground pepper, to taste
croutons

Dressing:

1/4 cup red wine vinegar
1/2 cup vegetable oil
2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
juice of 1/2 lemon
1/4 cup grated parmesan cheese
dash of garlic salt

Combine ingredients in a jar and shake well. Toss with lettuce, cheese, croutons and pepper.

Jen made this amazing chicken/pasta/pesto salad for a Hatch family gathering. She didn't have her camera, so I snapped a pic and told her I would put it on here and then she could add the recipe. If you like pesto, this salad is for you. Muy Bueno.

This Salad is really simple.

1 package of Penne Pasta Cooked
1 package of spinach
1 package of grilled chicken strips
1 Packet of Hidden Valley Ranch Dressing (make according to directions)
1 jar of pesto (you can make your own but I go for easy and buy it)
1 pint of grape tomatoes
1 package of feta cheese

Combine pasta, spinach and chicken strips. Make Hidden Valley Ranch Dressing. Pour pesto and ranch dressing over other ingredients and mix well. (Add as much or as little as you want.) Add tomatoes and mix lightly. Add feta on top. Toasted pine nuts are really good on top to garnish. And Enjoy!

PARMESAN RANCH CHICKEN

This recipe has been a staple for our church group for quite a while. It is so delicious and easy...the two things you want, right? Last time I made it I didn't have any Corn Flakes crumbs so I used Panko Bread Crumbs and it was just as good. I always cook the rice in chicken broth for a better flavor. I prefer brown rice, but my picky husband likes the white stuff!!

PARMESAN RANCH CHICKEN
3/4 c. crushed corn flakes (or Panko breadcrumbs)
3/4 c. grated Parmesan cheese
1 1oz. package ranch dressing mix
4-6 boneless, skinless chicken breasts (pound to even thickness)
1/2 c. melted butter

In a shallow bowl, combine the cornflakes or breadcrumbs, parmesan cheese and salad dressing mix. Dip chicken in butter, and then roll in cornflake mixture to coat. Place on a greased glass 9x13 casserole dish. Drizzle remaining butter over all. Bake, uncovered, @ 375 for 40 minutes. You don't have to drizzle the remaining butter, but it does taste better (of course it does, butter makes EVERYTHING better!)
Serve over brown or white rice.

Crockpot Stew Meat

I got this recipe out of my Cooking Bible, aka my ward cookbook.
Is there anything better than a good ward cookbook?

My only regret is that I didn't discover this recipe sooner. I love crockpot dinners...especially on Sundays, when everyone comes in the door from church starving like they haven't eaten in weeks. This dinner filled us up and made us all happy.

1 1/2 pounds stew meat

1 envelope brown gravy mix

1 envelope onion soup mix

1 can cream of mushroom

1 can cream of chicken

2 cups water

1 cup chopped onion

1 cup chopped carrots

*Put in crockpot and cook on low for 6-8 hours. Mix well before serving over mashed potatoes.

Sweet Ham Sandwiches

This recipe comes from Heidi (Clouse) Allen; a culinary expert and caterer extraordinaire. I had these at a bridal shower and it was love at first bite.

white rolls or potato rolls

deli-sliced honey ham

provolone cheese slices

Sauce:

1 can crushed pineapple, drained well (save juice)

3/4 cup mayo

2 Tbs. brown sugar

little bit of pineapple juice

*Mix really well and then assemble sandwich with a generous spoonful of sauce.

Stir Fry Part 2

The other day Holly said to me, "I'm making stir-fry tonight." I said, "Hey that's funny, so am I!" (When you have a recipe blog with your sister, you tell each other everything you cook or bake and if it's already on the blog). So that evening when I started dinner I realized that I was out of sauce. Don't you hate it when you totally think you have something in your fridge or pantry and then you don't? So I decided to look online and see if I could find an easy homemade stir-fry sauce. I couldn't even tell you which website this came from because I looked at so many, but it was easy and tasty.2 bags frozen stir-fry veggies from Fresh and Easy

2 large chicken breasts cut into chunks

Sauce:

2-3 large garlic cloves, minced

1/4 cup soy sauce

1/4 cup water

1/4 cup honey

1 Tbs. vegetable oil

*Mix sauce ingredients well and add chicken chunks. Cover and refrigerate at least 2 hours. When ready to cook, heat a large skillet on stove. Add 1 Tbs. oil. Add chicken chunks (and a little sauce) and cook for 5 minutes. Add veggies and stir-fry until heated through. Cover and let sit for a few minutes. Serve over rice.

**If you are looking for a really delicious soy sauce...Brett's cousin told me about one and I love it. It's at Lee Lee's market and it's called Yamasa Tsuyu, naturally brewed soy-sauce based concentrate. Worth a trip out there.

Stir-fry

Tonight, we had chicken stir-fry with fresh vegetables for dinner. I love stir-fry in the summer because it's lite and there are so many good summer vegetables available. Thanks to my college roommate, Brooke, for introducing me to the best stir-fry sauce in the world!! It's called House of Tsang Classic Stir Fry Sauce(pictured below). It's the best and I never use anything else. Give it a try!

3 or 4 boneless, skinless chicken breasts cut into small chunks
1 head of broccoli, chopped
3 carrots, sliced
2 zucchinis, sliced
1 bottle of House of Tsang Classic Stir fry Sauce

In saucepan, pour a couple of tablespoons of olive oil. Add pieces of chicken. Cook until done. Add chopped veggies and sauce. I used 3/4 of the bottle of sauce. We are saucy people around here! Cover with lid and cook on medium heat for 15-20 minutes until veggies are tender. Serve over rice.

*Use whatever meat you like, whatever veggies you prefer, and how much sauce you desire.