Wednesday, September 9, 2015

Crisp Apple Candy Salad

This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast!

Prep/Total Time: 15 minutes MAKES: 12 servings

1-1/2        cups cold 2% milk

1              package (3.4 ounces) instant vanilla pudding mix

1              carton (8 ounces) frozen whipped topping, thawed

4              large apples, chopped (about 6 cups)

4              Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

Friday, September 4, 2015

Cherry-Glazed Chicken with Toasted Pecans

Prep/Total Time: 30 minutes Make 4 serving

4          boneless skinless chicken breast halves (4 ounces each)

3/4      cup cherry preserves1 teaspoon onion power

2         ounces fontina cheese , thinly slice

2        tablespoons chopped pecans , toasted

1 .   Preheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncovered, 18-22 minutes or until a thermometer reads 165°.

2 .   Top with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with pecans. Yield: 4 servings.

TIP: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally

Enjoy with a full-bodied white wine such as Chardonnay or Viognier

Wednesday, September 2, 2015

Pork Adobo Salad ---Cuban Style

Prep:10 minutes Total time : 20 minutes Serves 4

4           (top loin boneless) pork chops, 3/4-inch thick 2/3 cup lime juice*
3          cloves garlic, minced
1          teaspoon ground cumin
1          teaspoon salt
1/4       teaspoon black pepper
4          1/2-inch-thick slices cored fresh pineapple
5          ounces arugula, watercress, or assorted baby greens
1         14.5-ounce can black beans, drained and rinsed
1/2       small red onion, cut into thin slivers
3          tablespoons olive oil (plus oil for the grill grate)
1          teaspoon honey

1 . For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag.

2 . Add chops; seal bag and refrigerate for 2 to 4 hours. Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate. Remove chops from marinade (do not pat dry), discarding marinade from the bag.

3 . Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.

4 . Plate greens on 4 dinner dishes. Divide pineapple, black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.

*Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont ,substitute this juice for the lime juice. You can also use half lime juice and half orange juice.

Hello :
I've missed all you  and glad to be back , I caught up with a few of you , I will catch up with the rest as soon as possible , some may ask  what I've been up to ,  well learning how to dance , teacher says I need lots more lessons . What you think ...pretty good HUH? (giggling)  For those that don't know the dance  is called the  "Hip-Hop" dance . I am good , do you not think so ?