The Recipe Thread (NON-CANNABIS RECIPES)

[Vicki]

Fresh Fruit Smoothie

1/2 cup milk
1/2 cup white grape juice
1 cup strawberries, stemmed
1/2 cup pineapple chunks
1/2 lemon, squeezed (for tartness if desired)
Pinch salt
Small handful fresh seedless grapes

Add all ingredients to blender. Blend until smooth. If you'd like an iced smoothie, blend and then add ice to desired consistency.

[Vicki]

Barbecued Chicken Caesar Salad

1/2 cup caesar dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 head romaine lettuce, torn into bite-size pieces
1/2 cup croutons
1/4 cup real bacon bits
1/4 cup grated parmesan cheese

Pour 1/4 cup of the dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.

Preheat grill to medium heat. Grill chicken 5 to 7 min. on each side or until cooked through (165°F). Cut into thin slices.

Toss lettuce with remaining 1/4 cup dressing, chicken, croutons, bacon bits and cheese.

[Vicki]

"Flavor-Full" Grilled Cheese

2 slices whole wheat bread
2 slices of american cheese
2 slices tomato
4 fresh basil leaves
2 tsp. margarine, softened

Top bread slices with american cheese, tomatoes and basil; cover with remaining bread slice.

Spread outside of sandwich with margarine.

Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

[Freedom_User]

I now know what I'll eat for lunch today. Thanks!

[FeelingScrewed]

Vicki, you are my new best friend. I will no longer go hungry, or settle for something terrible.

[Vicki]

California Wrap Sandwich

Four 10-inch flour tortillas
8 to 12 trimmed leaves of green or red leaf lettuce, washed and dried
12 ounces sliced cooked turkey breast
12 slices apple-wood smoked bacon, cooked
1 vine-ripened tomato, cored and cut into 16 wedges
1 ripe Hass avocado, peeled, pitted and cut into 16 slices tossed with 2 teaspoons lime juice
Kosher salt and freshly ground pepper
1 cup arugula or watercress, washed and dried
1/2 recipe Ranch dressing, recipe follows

Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.

Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.

RANCH DRESSING

2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley
2 tablespoons minced fresh chives
1 scallion, thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper

Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.

[Vicki]

Garlic-Mustard Grilled Beef Skewers

1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
6-inch wooden skewers, soaked in cold water for 30 minutes
Garlic-Mustard Glaze, recipe follows


Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.


Garlic-Mustard Glaze:
4 cloves garlic, finely chopped
1/4 cup grainy mustard
2 tablespoon Dijon mustard
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey

Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

[Vicki]

Crunchy Bacon Coleslaw

1/2 cup mayonaise
1 Tbsp. sugar
1 tsp. cider vinegar
4 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup salted peanuts, chopped
4 slices bacon, crisply cooked, drained and crumbled

Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; toss to coat. Refrigerate at least 1 hour before serving.

[Vicki]

Easy Layered Tomato Dip

1 pkg. (8 oz.) Neufchatel Cheese 1/3 Less Fat than Cream Cheese, softened **Regular cream cheese may be substituted.
2 cloves garlic, minced
2 small tomatoes, chopped (about 1-1/2 cups)
1/3 cup sliced green onions
1/4 cup shredded cheddar cheese
Crackers

Mix Neufchatel cheese and garlic until well blended.

Spread onto bottom of shallow serving bowl or 9-inch pie plate or onto serving plate; top with tomatoes, onions and Cheddar cheese. Cover and refrigerate several hours or until chilled.

Serve as a dip with the crackers.

[Vicki]

Fried Chicken Salad

1 (12-ounce) box popcorn chicken **Tyson makes good popcorn chicken

For dressing:

1/2 cup ranch dressing
2 teaspoons BBQ seasoning **McCormick's Grillmates

For Salad:

8 cups romaine or iceberg lettuce, chopped
2 tomatoes
1 cucumber
16 baby carrots

Preheat oven to 425 degrees F.

Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.

For dressing:

Mix together ranch dressing and BBQ seasoning in small bowl and set aside.

For salad:

Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.