I love this salad, I always keep the ingredients on hand for a quick weeknight meal. I like to serve it up with the uncooked flour tortillas from Costco, that only take 30 seconds to cook :)
3 cups cooked, shredded chicken
2 cups BBQ sauce, I used sweet baby rays
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded
Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce
For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
This was my first time making homemade granola, I will never go back to store bought! This stuff is amazing as a snack, in yogurt, as cereal in the morning. Love it. I made mine into bars and also crushed some up after it came out of the oven. YUM
6 cups Rolled Oats (not Quick Oats)
4 Tablespoons Butter, Melted, Plus More For Greasing
In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside.
Reduce the heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla.
Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
Press into 1 baking sheet (thoroughly greased with butter, or line pan with foil and grease foil) and bake until golden, about 20-25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan.
Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment until set, sticking in the fridge to hasten this along if necessary.
I love a good pasta. This one is really tasty and simple. I didn't add in the mint leaves because I didn't have any on hand, if you end up adding them, please let me know how you like it.
3 Tbs olive oil
2 cloves garlic, chopped
2 -3 medium zucchini, shredded
1/2 tsp salt, plus more to taste
1 lb penne or farfalle pasta
1/3 cup grated parmesan cheese
2 Tbs fresh mint leaves, chopped (optional)
1/4 cup pine nutes
1 Tbs heavy cream
In a large skillet, heat the olive oil. When it is hot, add the garlic, zucchini, 1/2 tsp kosher salt, and pepper to taste. Cook, stirring often, for 15 minutes or until the zucchini is quite tender,
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Dip a heatproof glass measuring cup into the pasta cooking water and remove 1/2 cup. Drain the pasta into a colander and return it to the pot.
Stir in the Parmesan and add the mixture to the cooked pasta. Stir well over low heat until the pasta is hot. Add a few spoons of the pasta cooking water if the mixture seems dry. Add in pine nuts and cream season with salt to taste, stir in the mint and serve.
This is a great weeknight meal when you are too busy to prepare much. These turned out wonderful and if you want it extra fancy and yummy make some coleslaw to go on top of your sandwich meat :)
3-4 boneless skinless chicken breasts (thawed or frozen)
1 (18oz) bottle of honey bbq sauce (I used Sweet Baby Ray's)
1/2 cup italian salad dressing
1/4 cup brown sugar
2 Tbs worcestershire sauce
Place chicken in the crock pot. In a bowl combine all the other and ingredients and mix well, pour over the chicken and cover with a lid. Cook on high for 3-4 hours or on low for 6-8 hours. Once the chicken is done, shred with 2 forks and mix into the sauce to serve on your rolls.