baked kale chips

Ingredients

• Servings: 6
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an oven to 350 degrees f (175 degrees c). line a non insulated cookie sheet with parchment paper.
• with a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. wash and thoroughly dry kale with a salad spinner. drizzle kale with olive oil and sprinkle with seasoning salt.
• bake until the edges brown but are not burnt, 10 to 15 minutes.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

fiesta grilled chicken

Ingredients

• Servings: 6
• texas bean salsa:
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can black-eyed peas, rinsed and drained
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 small red onion, chopped
• 1/2 cup chopped green bell pepper
• 1 (4.5 ounce) can diced green chilies, drained
• 2 ripe tomatoes, diced and drained
• 1 cup italian-style salad dressing
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 teaspoon garlic salt
• chicken:
• 6 skinless, boneless chicken breast halves
• 3 limes, juiced
• 1/3 cup tequila
• 3 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 romaine lettuce leaves
• 6 sprigs cilantro leaves, for garnish (optional)
• 6 lime wedges, for garnish (optional)

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 6 hrs 35 mins


• to make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. toss vegetables with the italian dressing, cilantro, garlic, and garlic salt until evenly blended. cover, and refrigerate 6 hours or overnight.
• preheat a grill for medium-high heat.
• about 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. sprinkle evenly with paprika, salt, and pepper. cover the dish, refrigerate, and allow to marinate 10 minutes.
• remove chicken breasts from the marinade, and discard remaining marinade.
• cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.
• to serve, place a lettuce leaf on each plate. top with a chicken breast, and spoon texas bean salsa over each, dividing evenly among servings. if desired, garnish with additional cilantro leaves and lime wedges.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

caesar salad ii

Ingredients

• Servings: 6
• 1 head romaine lettuce
• 2 cups croutons, divided
• 6 cloves garlic, minced
• 1 tablespoon prepared dijon-style mustard
• 1 lemon, juiced
• 1 dash worcestershire sauce
• 1/2 cup olive oil
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• clean and chop lettuce, set aside.
• crush 5 or 6 of the croutons in a deep mixing bowl. add the garlic, mustard, lemon juice and worcestershire sauce. blend thoroughly in a mixer and slowly add olive oil until creamy.
• pour dressing over the lettuce, add parmesan, remaining croutons, toss and enjoy.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

sun-dried tomato cedar plank salmon

Ingredients

• Servings: 6
• 3 (12 inch) untreated cedar planks
• 1 (1 1/2-pound) salmon fillet, with skin
• 2 cups chopped oil-packed sun-dried tomatoes
• 2 bunches fresh parsley, finely chopped
• 3/4 cup sun-dried tomato and oregano salad dressing
• 3/4 cup olive oil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 3 hrs 30 mins


• soak the cedar planks in water for several hours or overnight.
• preheat an outdoor grill for high heat. brush the planks with olive oil.
• cut the salmon fillet into three portions. brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. drizzle with salad dressing.
• place the planks on the preheated grill and let them heat up for about 5 minutes. place the salmon fillets on the planks. cover and cook for 15 to 20 minutes. fish is done when it can be flaked with a fork. remove quickly to avoid over cooking and drying out the fish. serve piping hot.

quick mediterranean pasta

Ingredients

• Servings: 6
• 8 ounces spaghetti
• 1/4 cup bread crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon olive oil

Recipe

• in a large pot with boiling salted water cook spaghetti pasta until al dente. rinse with cool water. drain well.
• in a large bowl mix the bread crumbs, oregano, basil, and cooled pasta. pour olive oil to your likening over the mixture.
• serve salad cold.

italian marinated chicken

Ingredients

• Servings: 4
• 3 pounds skinless, boneless chicken breast halves
• 1 cup italian-style salad dressing
• 1 (12 fluid ounce) can

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 3 hrs 15 mins


• place chicken in a nonporous glass dish or bowl. pour dressing over chicken and turn to coat. cover dish and refrigerate to marinate for 3 hours.
• preheat oven to grill/broil. remove chicken from marinade and grill for about 4 minutes each side to brown.
• place chicken in a deep dish and pour over the top. cover and refrigerate overnight (8 hours).
• use preferred method to cook chicken on low heat.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

island barbecue chicken

Ingredients

• Servings: 15
• 2 cloves garlic, minced
• 1/2 cup chopped fresh ginger root
• 6 cups soy sauce
• 1 cup brown sugar
• 10 pounds boneless chicken thighs

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• place chicken in a container large enough to hold it all. in a separate medium bowl, combine the garlic, ginger, soy sauce and brown sugar. mix well and pour over the chicken. seal container and let marinate in the refrigerator overnight.
• preheat an outdoor grill for medium to low heat and lightly oil grate.
• grill chicken over medium to low heat for 1 hour, turning halfway through cooking time. chicken is done when it's juices run clear.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Spicy Catalina Swai

Ingredients

• Servings: 1
• 1 (4 ounce) fillet swai fish
• 3/8 cup catalina salad dressing
• 1 teaspoon chile-garlic sauce (such as sriracha®)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 3/8 teaspoon sea salt
• 3/8 teaspoon crushed red pepper flakes
• 1/4 teaspoon mustard powder
• 1/4 teaspoon ground white pepper

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an outdoor grill for medium-high heat.
• place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. pour catalina dressing in the middle of the aluminum foil. place fish fillet in the dressing, turning to coat fish in dressing completely.
• mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. coat both sides of fish fillet with spice mixture. wrap aluminum foil around coated fish fillet and dressing, sealing the edges together.
• cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

high seas chicken souvlaki

Ingredients

• Servings: 4
• 8 bamboo skewers
• 1 cucumber - peeled, seeded, and shredded
• 1 (12 ounce) container greek-style yogurt
• 2 cloves garlic, minced
• 2 sprigs fresh dill, chopped
• salt and freshly ground black pepper to taste
• 2 skinless, boneless chicken breasts, cut into 1/2-inch strips
• 2 sprigs fresh oregano, chopped
• 2 cloves garlic, minced
• 1 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• salt and freshly ground black pepper to taste
• 3 roma tomatoes, diced
• 1 cucumber - peeled, seeded, and diced
• 1/2 red onion, cut into thin 1-inch-long strips
• 2 tablespoons extra-virgin olive oil
• 1/2 lemon, juiced
• 8 pita bread rounds
• 4 ounces feta cheese, cut into 1/4-inch slices

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 40 mins


• soak the bamboo skewers in water for 30 to 40 minutes.
• place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes.
• combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. set aside in the refrigerator to chill.
• place chicken in a bowl and add the oregano, 2 cloves minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper in a large bowl; stir thoroughly and set aside in the refrigerator to chill for 20 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. toss to combine.
• skewer the marinated chicken.
• grill the chicken skewers, squeezing with juice from 1/2 a lemon while cooking, until browned and no longer pink inside, about 5 minutes on each side.
• heat the pita bread on the grill until warmed through, 1 to 2 minutes on each side. top each heated pita bread round with chicken from 1 skewer, 1 to 2 spoonfuls of yogurt sauce, and tomato salad. top with feta cheese slices.

baked kale chips

Ingredients

• Servings: 6
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an oven to 350 degrees f (175 degrees c). line a non insulated cookie sheet with parchment paper.
• with a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. wash and thoroughly dry kale with a salad spinner. drizzle kale with olive oil and sprinkle with seasoning salt.
• bake until the edges brown but are not burnt, 10 to 15 minutes.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

greek pasta salad

Ingredients

• Servings: 8
• 1 (16 ounce) package penne pasta
• 1/4 cup vegetable oil
• 1 teaspoon lemon juice
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 sweet onion, chopped
• 1 cucumber, coarsely chopped
• 1 cup black olives, chopped

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• cook pasta in a large pot of boiling water until al dente. drain, and rinse in cold water.
• in a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
• in a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. add dressing, and toss to coat. chill in the refrigerator for 30 minutes.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

simple marinated broccoli

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1/4 cup red vinegar
• 1 (.7 ounce) package dry italian salad dressing mix (such as good seasons®)
• 3 heads broccoli, cut into florets

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• combine olive oil, red vinegar, and italian dressing mix in a sealable container; shake vigorously.
• place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

Tabbouleh Ii

Ingredients

• Servings: 4
• 1/4 cup bulgur
• 1/2 cup boiling water
• 1 cup chopped parsley
• 1/4 cup chopped fresh mint leaves
• 5 tomatoes, diced
• 1 onion, finely diced
• 2 teaspoons olive oil
• 1 lemon, juiced
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• place the bulgur in a small mixing bowl. add the boiling water, mix and cover with a towel; let stand for 1 hour. drain any excess water.
• combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. add the bulgur; mix well and serve.

reuben casserole

Ingredients

• Servings: 6
• 6 slices rye bread, cubed
• 1 (16 ounce) can sauerkraut, drained and rinsed
• 1 pound deli sliced corned beef, cut into strips
• 3/4 cup russian-style salad dressing
• 2 cups shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• spread bread cubes in the bottom of a 9x13 inch baking dish. spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. pour dressing over all.
• spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. bake in the preheated oven for 20 minutes.
• remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

grilled vidalia onions

Ingredients

• Servings: 4
• 5 sweet onions
• 1 (16 ounce) bottle italian-style salad dressing

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat an outdoor grill for low heat and lightly oil the grate.
• cut the onions into 1/2 inch slices. in a large bowl, combine the onions with the dressing, cover and marinate in the refrigerator for at least one hour.
• cook over low heat, turning once, to desired tenderness. apply more dressing, if desired.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

Summertime Tuna Pasta Salad

Ingredients

• Servings: 8
• 1 cup creamy salad dressing (e.g. miracle whip)
• 1 teaspoon dried dill weed
• 1/2 teaspoon ground black pepper
• 2 cups elbow macaroni
• 1 (6 ounce) can tuna, drained
• 1 cup broccoli florets
• 1 cup chopped carrots
• 1 cup sliced celery
• 1 cup cucumber - peeled, seeded and chopped

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• in a large bowl, mix dressing, dill weed and ground black pepper. mix in macaroni, tuna, broccoli, celery and cucumber until well blended. cover and refrigerate until ready to serve.

reuben casserole

Ingredients

• Servings: 6
• 6 slices rye bread, cubed
• 1 (16 ounce) can sauerkraut, drained and rinsed
• 1 pound deli sliced corned beef, cut into strips
• 3/4 cup russian-style salad dressing
• 2 cups shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• spread bread cubes in the bottom of a 9x13 inch baking dish. spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. pour dressing over all.
• spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. bake in the preheated oven for 20 minutes.
• remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

thick-style lebanese garlic sauce

Ingredients

• Servings: 1
• 1 head garlic, minced
• 1 tablespoon sea salt
• 1/2 cup fresh lemon juice
• 1 cup vegetable oil
• 1 cup olive oil (not extra virgin)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. submerge an immersion blender in the mixture to the bottom of the jar. mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. continue blending until the mixture reaches a texture similar to mayonnaise.

grilled vidalia onions

Ingredients

• Servings: 4
• 5 sweet onions
• 1 (16 ounce) bottle italian-style salad dressing

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat an outdoor grill for low heat and lightly oil the grate.
• cut the onions into 1/2 inch slices. in a large bowl, combine the onions with the dressing, cover and marinate in the refrigerator for at least one hour.
• cook over low heat, turning once, to desired tenderness. apply more dressing, if desired.

orange ginger tuna salad

Ingredients

• Servings: 1
• 1 (6 ounce) can tuna, drained
• 1 orange, peeled, sectioned, and cut into bite-size pieces
• 1 1/2 tablespoons mayonnaise
• 2 tablespoons cashew halves
• 1 teaspoon ground ginger
• 1 teaspoon lemon juice
• salt and pepper to taste
• 6 leaves fresh spinach

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl combine the tuna, orange pieces, mayonnaise, cashews, ginger, lemon juice and salt and pepper to taste. mix well. serve over a bed of spinach or lettuce leaves.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

reuben casserole

Ingredients

• Servings: 6
• 6 slices rye bread, cubed
• 1 (16 ounce) can sauerkraut, drained and rinsed
• 1 pound deli sliced corned beef, cut into strips
• 3/4 cup russian-style salad dressing
• 2 cups shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• spread bread cubes in the bottom of a 9x13 inch baking dish. spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. pour dressing over all.
• spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. bake in the preheated oven for 20 minutes.
• remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

reuben casserole

Ingredients

• Servings: 6
• 6 slices rye bread, cubed
• 1 (16 ounce) can sauerkraut, drained and rinsed
• 1 pound deli sliced corned beef, cut into strips
• 3/4 cup russian-style salad dressing
• 2 cups shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• spread bread cubes in the bottom of a 9x13 inch baking dish. spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. pour dressing over all.
• spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. bake in the preheated oven for 20 minutes.
• remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

grilled chicken with mango-riesling marinade

Ingredients

• Servings: 8
• 1 mango - peeled, seeded, and cubed
• 3 cloves garlic
• 1/3 cup water
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/2 cup dry riesling
• 1/4 teaspoon ground dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried cilantro
• 1/4 teaspoon onion powder
• 8 (6 ounce) skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 5 hrs 30 mins


• place mango, garlic, water, lemon juice, olive oil, and riesling into a blender. season with thyme, oregano, cilantro, and onion powder. blend until smooth.
• pour 2/3 of the marinade into a resealable plastic bag. add the chicken breasts, seal, and mix until chicken is coated. place in the refrigerator to marinate 5 to 6 hours. store the remaining marinade in a sealed container.
• preheat an outdoor grill for medium-high heat.
• remove chicken breasts from marinade, shake off excess, and discard remaining marinade. grill chicken until no longer pink in the center, about 10 minutes per side. brush chicken with the reserved marinade during the final 5 minutes of cooking.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

grilled vegetable salad with fresh herb vinaigrette

Ingredients

• Servings: 8
• vinaigrette:
• 1 shallot, minced (optional)
• 3 tablespoons red vinegar
• 1 tablespoon white balsamic vinegar
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh dill
• 1/2 cup extra-virgin olive oil, or more to taste
• vegetable salad:
• 10 fresh asparagus spears, trimmed to 5 inches
• 2 ears corn, husked
• 2 zucchini, halved lengthwise
• 2 yellow squash, halved lengthwise
• 1 bunch green onions, tops trimmed a few inches
• 1 large red bell pepper, cut lengthwise into 4 sections and seeded
• 1 large red onion, sliced thickly
• 1/4 cup olive oil, or as needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• whisk shallot, red vinegar, white balsamic vinegar, garlic, lemon juice, dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion baking sheets. brush olive oil all the vegetables to coat; season with salt and pepper.
• cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. remove vegetables to the baking sheets used for preparation and cool.
• cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. quarter red onion slices; add to bowl. cut corn kernels from cobs; add to bowl. let vegetables cool to room temperature.
• drizzle vinaigrette over the vegetable mixture and toss to coat.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

pickled daikon radish and carrot

Ingredients

• Servings: 4
• 1/2 cup distilled white vinegar
• 1/4 cup white sugar
• 1 small carrot, peeled and cut into matchsticks
• 1 daikon radish, peeled and cut into matchsticks
• 2 tablespoons chopped fresh cilantro
• 1 thai chile pepper, seeded and chopped

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 20 mins


• heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. remove from heat, and refrigerate to cool. place daikon and carrot in a glass jar with the cilantro and chile peppers. pour the cooled vinegar mixture over, submerging the vegetables. cover and refrigerate for at least 4 hours, or overnight.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

baked kale chips

Ingredients

• Servings: 6
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an oven to 350 degrees f (175 degrees c). line a non insulated cookie sheet with parchment paper.
• with a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. wash and thoroughly dry kale with a salad spinner. drizzle kale with olive oil and sprinkle with seasoning salt.
• bake until the edges brown but are not burnt, 10 to 15 minutes.

reuben casserole

Ingredients

• Servings: 6
• 6 slices rye bread, cubed
• 1 (16 ounce) can sauerkraut, drained and rinsed
• 1 pound deli sliced corned beef, cut into strips
• 3/4 cup russian-style salad dressing
• 2 cups shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• spread bread cubes in the bottom of a 9x13 inch baking dish. spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. pour dressing over all.
• spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. bake in the preheated oven for 20 minutes.
• remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

Green Goddess Salad Dressing

Ingredients

• Servings: 6
• 2 cups mayonnaise
• 4 anchovy fillets, minced
• 1 green onion, chopped
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh chives
• 1 tablespoon tarragon vinegar
• 1 teaspoon chopped fresh tarragon

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
• refrigerate until ready to serve and pour over favorite salad or greens.

Conch Ceviche With Pineapple

Ingredients

• Servings: 8
• 2 pounds fresh conch, removed from shell
• 1/2 fresh pineapple - peeled, cored and chopped
• 1/2 cup water
• 2 lemons, juiced
• 1 cup chopped fresh cilantro
• 1 medium onion, chopped
• 1 medium tomato, chopped (optional)
• salt to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• trim and peel the conch, and cut into small cubes. place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. let stand at room temperature for 1 hour before serving.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

best ever cilantro corn salsa

Ingredients

• Servings: 6
• 2 ears corn on the cob, husks and silk removed
• 2 tomatoes, chopped
• 2 avocados - peeled, pitted, and diced
• 1/2 bunch cilantro, stems cut off and leaves chopped
• 1 white onion, chopped
• 3 tablespoons chopped garlic
• 2 tablespoons olive oil
• 2 tablespoons red vinegar
• kosher salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat grill for medium heat and lightly oil the grate.
• cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. cut kernels off the cobs, transfer to a large salad bowl, and let cool.
• mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red vinegar; season with kosher salt.

romaine with garlic lemon anchovy dressing

Ingredients

• Servings: 6
• 1 clove garlic, minced
• 2 anchovy fillets, rinsed and patted dry
• 2 teaspoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 head romaine lettuce
• 1/4 pound parmesan cheese
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• separate romaine leaves. cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
• with a vegetable peeler, shave 1/3 cup parmesan curls.
• in a blender puree garlic and anchovies with lemon juice. with motor running add oil in a stream until dressing is emulsified. season with salt and pepper.
• in a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. divide salad between 2 plates and sprinkle with remaining parmesan curls.

smoked fish pie

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 onions, halved and sliced
• 6 potatoes, peeled and cubed
• 2 cups frozen green peas
• 2 (6 ounce) salmon fillets, cut into 1 inch cubes
• 1 pound smoked haddock fillets, undyed, cut into 1 inch cubes
• 1 cup flaked or chopped smoked salmon
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3 cups milk
• 1 1/2 cups red leicester cheese, grated
• 1 teaspoon ground nutmeg
• 1 teaspoon ground black pepper, or to taste
• 1/2 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• heat the oil in a skillet over medium heat. add the onions; cook and stir until tender, 5 to 10 minutes.
• place the potatoes in a separate saucepan and fill with enough water to cover. bring to a boil, then cook over medium heat until tender enough to pierce with a fork. drain and transfer potatoes to the prepared baking dish.
• add the onions, salmon, haddock, and smoked salmon to the baking dish, tossing to mix.
• in the same skillet that the onions were cooked in, melt the butter over medium heat. stir in flour so there are no lumps. cook and stir for a few minutes, then gradually stir in the milk. simmer, stirring frequently, until the sauce begins to thicken. season with nutmeg, salt, and pepper; remove from the heat. stir in most of the cheddar cheese until melted, reserving some to sprinkle over the top of the casserole. pour the sauce over the contents of the baking dish, and sprinkle with the remaining cheddar cheese.
• bake in preheated oven until the salmon is cooked through and the cheese on top is toasted, about 30 minutes.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

baked kale chips

Ingredients

• Servings: 6
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an oven to 350 degrees f (175 degrees c). line a non insulated cookie sheet with parchment paper.
• with a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. wash and thoroughly dry kale with a salad spinner. drizzle kale with olive oil and sprinkle with seasoning salt.
• bake until the edges brown but are not burnt, 10 to 15 minutes.

Crab Pasta Salad

Ingredients

• Servings: 6
• 12 ounces uncooked tri-color spiral pasta
• 1 head fresh broccoli, cut into florets
• 1 head cauliflower, broken into small florets
• 2 tomatoes, chopped
• 1/2 cup chopped fresh chives
• 8 ounces imitation crabmeat
• 2 cups balsamic vinaigrette salad dressing

Recipe

• cook pasta in boiling salted water until al dente. drain and rinse.
• in a large bowl combine the broccoli, cauliflower, tomatoes, chives, crabmeat and pasta. pour entire bottle of oil and vinegar salad dressing over all and toss to coat.

Tomato Aspic

Ingredients

• Servings: 4
• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup boiling water
• 2 cups vegetable juice (such as v-8®)
• 1 dash worcestershire sauce, or to taste (optional)
• 1 bay leaf
• 2 cloves
• 1/2 cup chopped onion
• 1/2 cup chopped celery

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• fully dissolve gelatin in boiling water in a mixing bowl.
• combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. remove and discard the bay leaf and cloves.
• stir onion and celery into vegetable juice.
• pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• refrigerate until set completely, about 1 hour.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

melitzanosalata agioritiki (athenian eggplant salad)

Ingredients

• Servings: 4
• 1 large eggplant, washed
• 1 tomato, seeded and chopped
• 1 small onion, diced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons distilled white vinegar
• 1/2 cup crumbled feta cheese
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 50 mins


• preheat an outdoor grill for medium-high heat.
• pierce the eggplant a few times with the tip of a paring knife or fork. cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. set aside until cool enough to handle.
• remove the skin from the eggplant and dice the pulp. place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. refrigerate for one hour, and season to taste with salt before serving.

The Last Caesar Salad Recipe You'll Ever Need

Ingredients

• Servings: 2
• 2 anchovy fillets
• 2 cloves garlic, chopped, or to taste
• 1 cup mayonnaise
• 1/3 cup grated parmesan cheese
• 1/4 cup half-and-half
• 2 tablespoons fresh lemon juice
• 1 tablespoon dijon mustard
• 2 teaspoons worcestershire sauce

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. process mayonnaise, parmesan cheese, half-and-half, lemon juice, dijon mustard, and worcestershire sauce with anchovy mixture until dressing is creamy. refrigerate for 1 hour or more before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.