Ranch Taco Chicken Salad

 

Ranch Taco Chicken Salad

Ingredients

• 1 lb. boneless skinless chicken breasts
• 1 T. canola oil
• 1 T. chili powder
• 16 oz. salad greens
• 1/2 c. salsa
• 1/2 c. ranch dressing
• 1 c. shredded cheddar cheese
• 1/2 c. crushed tortilla chips

Instructions

• Slice the chicken and sprinkle with chili powder. Add the oil to a skillet over medium-high heat. Add the chicken to the skillet and cook for 8 minutes or until the chicken is cooked.  Let the chicken cool slightly. Toss the chicken mixture, salad greens, salsa, dressing and cheese in a large bowl. Sprinkle crushed tortilla chips over the top. Serve immediately.
• Note: Use a rotisserie chicken to make this salad with no cooking required!   Just cut up the rotisserie chicken and sprinkle it with the chili powder. 

Black Forest Ice Cream Pie

 

Black Forest Ice Cream Pie

Ingredients

• 2 oz. semi-sweet chocolate
• 2 oz. bittersweet chocolate
• 3 c. vanilla ice cream
• 2 jars (8 oz.) maraschino cherries without stems
• 1 ready-to-fill chocolate crumb crust

Instructions

• Line a cookie sheet with wax paper. Melt the semi-sweet chocolate and the bittersweet chocolate over low heat. Spread the melted chocolate on the lined cookie sheet. Place in the freezer until hard. 
• Slightly soften the ice cream. Scrape the ice cream into a bowl. Drain the cherries and cut in half.  Break the chocolate into small pieces.  Add the cherries and chocolate to the ice cream. Spoon the mixture into the chocolate crust. Cover the pie and freeze at least 6 hours until very firm. 
• For an adult version, soak the cherries in 2 T. creme de cassis (cherry liquor) before adding to the ice cream.

Smokey Maple Margarita

Smoky Maple Margarita

Ingredients

Smoky Maple Simple Syrup:

• 1/4 c. maple syrup
• 1/4 c. water
• 1/2 tsp. smoked paprika
• 1 pinch salt

For Rimming the Glasses:

• 1 T. smoked or flaky sea salt
• 1 T. raw sugar
• 1/4 tsp. smoked paprika

For the Margaritas:

• 1 1/2 c. orange juice freshly squeezed or high quality refrigerated
• 1/3 c. lime juice
• 4 1/2 oz. blanco tequila
• 1/4 c. smoky maple simple syrup

Instructions

To make the Smoky Maple Simple Syrup:

• Heat the maple syrup, water, paprika and salt in a saucepan over medium heat, sirring occasionally, until it starts to simmer. Then cool to room temperature before using. The Simple Syrup can be made ahead of time and stored in the refrigerator.

To make the Margaritas:

• Stir the orange juice, lime juice, tequila and maple simple syrup together in a pitcher.
• Mix the sea salt, sugar and smoke paprika on a small, flat plate. Smear a bit of maple syrup onto the rim of each glass. Dip the glasses into the salt and sugar mixture.
• Put ice cubes into each glass. Divide the margarita mixture between the glasses, stir and serve.

Quinoa Salad with Lime Dressing

 

Quinoa Salad with Lime Dressing

Ingredients

• 1 c. quinoa
• 1/2 c. frozen corn thawed
• 1/2 c. frozen edamame thawed
• 1 shallot finely diced
• 1/2 c. black beans drained and rinsed
• 1 c. cherry tomatoes halved
• 1 avocado diced

Lime Dressing:

• 3 T. extra virgin olive oil
• 2 tsp. grated lime zest
• 3 T. lime juice
• 1 tsp. honey
• 1/2 tsp. chili powder
• salt and pepper to taste

Instructions

• Rinse the quinoa and drain. Cook with 2 cups of water. Bring to a boil and let simmer, covered. Remove from heat when tender. Allow to cool slightly.
• While the quinoa cooks, make the dressing. Combine the olive oil, lime zest, lime juice, honey, chili powder, salt and pepper. Whisk to combine.
• When the quinoa has cooled, combine it with the corn, edamame, shallot, black beans, tomatoes and avocado. Stir gently to combine. Add the dressing and stir again. Refrigerate and serve cold.

Melted Peaches with Blueberry Scone Topping

 

Melted Peaches with Blueberry Topping

Ingredients

• 2 lb. frozen sliced peaches
• 1/3 c. brown sugar
• 6 T. cornstarch
• 1 tsp. ground cinnamon
• 1 tsp. lemon juice
• 1 2/3 c. flour
• 3 1/2 T. sugar
• 1 1/2 T. baking powder
• 1/4 tsp. salt
• 6 T. butter chilled And cut into pieces
• 1 1/2 c. blueberries
• 1/2 c. heavy cream

Instructions

• Preheat the oven to 350 degrees. Grease a 9” x 13” baking dish.
• Combine the peaches, brown sugar, cornstarch, cinnamon and lemon juice. Let rest while making the scone topping, stirring occasionally.
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Use a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs. Stir in the blueberries then the cream. Stir until the dough comes together.
• Pour the peach mixture into the baking dish. Sprinkle with scone mixture on top. Sprinkle with 2 teaspoons sugar. Bake for 1 hour at 350 degrees. Remove from oven and let cool slightly before serving.

Campari Fennel Apertif

 

Campari Fennel Apertif

Ingredients

• 1/4 c. fennel fronds
• 3 slices lemon
• 3/4 oz. Campari
• 1/2 oz. simple syrup
• 2 oz. Prosecco
• 2 inch lemon peel twist
• 1 small fennel frond for garnish

Instructions

• In a cocktail shaker, combine the fennel fronds, lemon slices, Campari and simple syrup. Muddle for 1 minute. Add ice and shake. Strain the drink over an ice-filled rocks glass. Top with Prosecco. Garnish with 1 fennel frond and the lemon peel.

Homemade Biscuit Mix

Homemade Biscuit Mix

Ingredients

• 6 c. flour
• 2 T. baking powder
• 1 T. salt
• 1 c. shortening

Instructions

• Put the flour, baking powder, salt and shortening in a bowl. Use a pastry cutter to cut the Ingredients together.
• Store the mixture in an airtight container at room temperature.

 

Strawberry Negroni

 

Strawberry Negroni

Ingredients

• 1/4 c. chopped strawberries
• 1 1/2 oz. Campari
• 1 3/4 oz. sweet Vermouth
• 3 dashes aromatic bitters
• Prosecco To taste

Instructions

• Muddle the strawberries in a cocktail shaker. Add Campari the muddle again. Add ice to the shaker. Pour in the vermouth and add the bitters. Stir until very cold. Strain and pour into a rocks glass. Top with chilled Prosecco.

Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake

Ingredients

• 1/2 c. butter room temperature
• Zest from 1 lemon
• 1 c. sugar
• 1 tsp. vanilla
• 2 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 c. blueberries
• 1/2 c. buttermilk

Instructions

• Set out the butter and egg to come to room temperature. Spray an 8” square baking pan with cooking spray. Line the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.
• Remove 1 T. of sugar from the cup of sugar. Combine the remaining sugar with the butter and lemon zest. Beat with a mixer until the mixture is light and fluffy.
• Add the egg and vanilla to the butter mixture and beat until combined.
• Toss the blueberries with 1/4 c. of the flour. Set aside. Combine the remaining flour with the baking powder and salt.
• Add half of the flour/baking powder mixture to the batter and stir until combined. Add all of the buttermilk and mix. Add the remaining flour and stir until combined. Fold in the blueberries. (Leave any excess flour from the blueberry bowl behind.)
• Spread the batter into the prepared pan. Sprinkle the batter with the remaining 1 tablespoon of sugar.
• Bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes before serving.

 

Buttermilk Pancakes

 

Buttermilk Pancakes

Ingredients

• 1 3/4 c. flour
• 2 tsp. sugar
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 c. buttermilk
• 2 large eggs
• 1/4 c. butter melted

Instructions

• In a large bowl, stir together flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk together buttermilk and eggs. Gradually stir the buttermilk mixture into the flour mixture. Gently stir in the melted butter. The batter will be lumpy but that is okay. Don't stir any more than necessary to combine the ingredients. Let stand 5 minutes.
• Pour about 1/4 c. batter onto a hot (350 degrees) lightly oiled griddle. Cook the pancakes 3 to 4 minutes or until the tops are covered with bubbles and the edges look dry and cook. Flip over and cook 3 to 4 minutes or until golden brown. Serve immediately or keep warm in a 200 degree oven for up to 30 minutes.

Notes

These are the best pancakes I have ever made. If you want to add ingredients, try fresh blueberries, sliced bananas, granola or mini chocolate chips. Just sprinkle the ingredients on the pancakes right after you pour the batter on the griddle.