Avacado Ranch Pasta Salad

16 oz package tri-color rotini (or any other pasta you have on hand)
1 white onion diced
2 large tomatoes diced
1 seedless cucumber sliced
1/2 cup blue cheese crumbles
1 avocado
3 cloves garlic
3 lemons
1 tbls olive oil
1 handful fresh cilantro
1 packet ranch dressing mix

Cook pasta according to package, drain and chill.  Combine next 4 ingredients into pasta and stir.  In food processor mix avocado, ranch packet, garlic, oil, cilantro and lemon juice. process until creamy.  stir into pasta mixture and enjoy!

Chicken and Dumplings...The Good Ones

2 chicken breasts diced into bite size pieces
2 small onions diced
4 cloves garlic minced
4 cups chicken stock
1 can cream of mushroom soup
2 bay leaves
pinches of thyme, oregano, basil, salt, pepper, chicken seasoning.
2 cups bisquick
2/3 cups milk

Saute onion and garlic in large stock pot for 5 minutes, until onions are clear.  Add chicken stock, soup, seasonings and chicken and bring to a boil.  Simmer 20 minutes until chicken is cooked through.  While the chicken is cooking mix bisquick and milk in a separate bowl.  mix until a dough is made, add a little bisquick if it is too sticky or more milk if it is to dry.  Spoon small ball of dough directly into boiling soup and cook an additional 10 to 15 minutes.  Test by cutting a dumpling in half, it should look like a biscuit on the inside when they are done.  You can also spruce it up by adding celery, carrots, and peas.  Just saute those with the onions in the beginning.  If the mixture is too thick add more chicken stock, Too thin add more dumplings.

As a note this receipe can easily be adjusted to feed more people by adding more chicken and chicken stock.  As is, feeds 4.

Chicken Curry Casserole

2 -3 chicken breast cooked ( I boiled mine, but you could use rotisserie or leftover grilled)

 

2 boxes of Uncle Ben’s Wild Rice 5 minute quick cook (Prepared according to package)

 

1 can artichokes quartered

 

1 can cream of mushroom soup

 

½ cup mayonnaise

 

½ cup sour cream

 

3 tablespoons curry powder

 

Mix all ingredients together and pour into 9 x 11 casserole dish, cover bake at 350 for 30 minutes.

 

 

 

 

 

 

 

 

Lightened Up Green Bean Casserole

2 cups of frozen green beans

1 can pieces and stems mushrooms

¾ cup chicken broth

1 tbls corn starch

1 tsp ground mustard

1 cup French  onion rings

1 tbls butter.

In a small casserole dish combine all ingredients except onion rings.  Stir, bake at 375 for 25 minutes.  Sprinkle French onions on top and continue to bake until brown about 5 more minutes.

Rice Pilaf

2 tablespoons butter

½ cup orzo pasta

½ cup white rice uncooked

2 cloves garlic

½ cup onion (diced)

2 cups of chicken broth

In a sauce pan melt butter, add orzo and simmer until slightly browned.  Stir in onions and garlic and cook until onions are clear.  Add rice and chicken broth, increase heat to high until it boils.  Reduce heat to low and let simmer covered for 20 minutes, stirring occasionally.

Bacon Wrapped Salmon

4 fresh, skin on salmon fillets

Olive oil

Garlic

Salt

Pepper

Dill sprigs

8 slices bacon

Grease a 9 x 12 baking dish liberally with olive oil.  Place salmon fillets skin side down in pan.  Sprinkle with garlic, salt,  pepper, and dill.  Place 2 strips of bacon on each filet.  Bake for 20 minutes on 375.  Turn oven to broil and watch closely to brown bacon. 

Vegetable and Beef Pot Pie with Cheddar Biscuits

1 stick butter

1/8 cup olive oil

¾ lb carrots, peeled and diced

¾ lb parsnips, peeled and diced

1 large yellow onion, diced

1.5 lbs ground beef

½ tbls thyme

½ tbls rosemary

2 ¼ cups self-rising flour

2.5 cups milk

1 cup of chicken stock

5 oz frozen peas

4 ozs sharp cheddar cheese, shredded

• 1.        Preheat oven to 450
• 2.       In a large skillet, melt 2 tbls butter and the olive oil.  Add the onion, carrots, and parsnips and simmer covered for about 8 to 10 minutes until the vegetables are tender, stir frequently.
• 3.       Add the ground beef and continue to simmer until the meat is browned
• 4.       While the meat is browning, mix in a large bowl 2 cups of flour, the remaining stick of butter (melted), cheese, and 1 cup milk.  Mix well into it resembles a dough and set aside.
• 5.       Drain
• 6.       Add the beef and vegetables back to the skillet, along with the thyme, rosemary, ¼ cup flour, 1.5 cups milk, and the chicken stock.  Stir well and simmer until it thickens about 12 minutes.
• 7.       Add peas to mixture and stir, remove from heat.
• 8.       Pour mixture into 9 x 13 inch baking pan.
• 9.       Spoon biscuit dough on top, should make about 18 2 tbls scoops.  Just spread them around, they will not cover the entire top of the dish.
• 10.   Bake for 15 to 20 minutes until the biscuits are done throughout and the casserole is bubbling.