Beef and Leaf

This is more of an idea than an actual recipe.

I saw someone eating one of these at Chadders, and thought it was a cool idea.

We tried it at home and it was delicious.

Perfect for nights when you don't have hamburger buns!

Beef and Leaf

4 hamburger patties

toppings of choice: tomato, lettuce, pickle, bacon, cheese, etc.

8 green leaf lettuce leaves

Cook patties and pile with toppings.  

Wrap in 2 lettuce leafs and enjoy!

Italian Herbed Oatmeal Focaccia Bread

This is a great focaccia bread for sandwiches, as a side to soups and salads, or just eaten plain.  Super delicious!

Italian Herbed Oatmeal Focaccia Bread

2 Tbsp. cornmeal

1 1/2 - 2 1/4 c. flour

1 c. Oats

2 Tbsp. Italian seasoning, divided

1 pkg. (2 1/4 tsp.) quick-rising yeast

2 tsp. sugar

1 1/2 tsp. garlic salt, divided

1 c. water

1/4 c. + 2 Tbsp. olive oil, divided

1/4 c. shredded Parmesan cheese

4-6 sun-dried tomatoes, chopped (optional)

Lightly spray a 9x13" baking dish, and coat with cornmeal.

In a large bowl combine 1 c. flour, oats, 1 Tbsp. Italian seasoning, yeast, sugar and 1 tsp. garlic salt; mix well.

In a small saucepan, heat water and 1/4 c. olive oil to 120-130 degrees.

Add to flour mixture; mix well.

Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto lightly floured surface and knead for 8-10 minutes or until smooth and elastic (I used a kneading blade and did it in my mixer).

Cover; let rest for 10 minutes.

Pat dough into pan, pressing dough out to edges.

Using fingertips, poke indentations in surface of dough.

Brush dough with remaining oil.

Sprinkle with 1 Tbsp. Italian seasoning and 1/2 tsp. garlic salt.

Arrange dried tomatoes across top, and sprinkle with cheese.

Cover; let rise in warm place 30 minutes or until doubled in size.

Bake at 400 degrees for 25-30 minutes or until golden brown.

Cut into strips or squares.

Serve warm.

Yields 12 servings.

Asian BBQ Chicken

This was such a wonderful recipe.

It smells good, looks good, and tastes even better!

Definitely going to be using this over and over again!

Asian BBQ Chicken

Recipe from Bishop's Kitchen

1/4 c. packed brown sugar

1/4 c. soy sauce

1 Tbsp. fresh lime juice

1/2 tsp. crushed red pepper

1/4 tsp. curry powder (I used Cajun seasoning)

3 garlic cloves, minced

4 chicken breasts (or chicken of choice)

Put ingredients into quart or gallon ziplock bag.

Marinate in fridge for 4 hours, turning occasionally.

Put chicken on grill.

Put remaining marinade in a saucepan and bring to a boil.

Boil for 1 minute.

Baste chicken with marinade while cooking.

Asian Vegetable Salad

This was originally an Asian Green Bean Salad,

but I didn't have any at the time, so I used carrots and red peppers.

I got this recipe from my cousin, and she used sugar snap peas and broccoli,

so I decided to just call it a vegetable salad.

** As a side note, this salad works perfectly as a main or side dish.  It is also great hot or cold.

Asian Vegetable Salad

Recipe modified from Bishop's Kitchen

SALAD:

8oz. linguine

1 c. diagonally sliced celery

1/2 red bell pepper, thinly sliced

1-2 c. vegetable of choice (I used carrots)

1/4 c. green onions

1/3 c. chopped fresh cilantro

DRESSING:

2 Tbsp. rice wine vinegar

2 Tbsp. soy sauce

1 Tbsp. dark sesame oil

1 tsp. grated peeled fresh ginger

1/4 tsp. sugar

pinch fresh ground black pepper

1-2 garlic cloves, minced

1 red jalapeno pepper (I used green), seeded and finely chopped

To prepare salad, break linguine in half.

Cook pasta according to package directions.

Drain and rinse with cold water.

Drain again, and place in a large serving bowl.

Stir in celery, bell pepper, veggies of choice, onions and cilantro.

In a separate bowl, combine dressing ingredients.

Stir with a whisk until blended.

Add all of dressing to salad.

Toss well.

Cover and chill.

Eclair Cake

This is a great 'cold' cake for those hot summer nights.

Eclair Cake
Recipe from Sandy Bishop

DOUGH:
1 c. water
1 stick butter
1 c. flour
1/4 tsp. salt
4 eggs

Boil water and butter.  Add salt and flour.
Stir until dough leaves the sides of the pan.
Cool slightly.
Add eggs, 1 at a time, stirring after each one.
Spread onto greased jelly roll pan or large cookie sheet.
Bake at 400 for 25-30 minutes, checking periodically to break bubbles with a fork.
Remove from oven and cool.

FILLING:
2 small pkgs. (or 1 large) instant vanilla pudding
1 pkg. cream cheese, softened
2 c. cold milk
12 oz. cool whip

Mix cream cheese, vanilla pudding and milk for 15 minutes, until smooth, alternating pudding and milk slowly.
Put pudding mixture on crust, and let set for 10 minutes in fridge.
Spread cool whip on top of pudding.
Drizzle with Icing.

ICING:
1/4 c. milk chocolate chips
1/2 Tbsp. butter
1/2 c. powdered sugar
1 Tbsp. + milk

Melt chips and butter.
Add sugar and milk, till drizzling consistency.

Store leftovers in fridge.
** This is also delicious with fresh fruit on top instead of the chocolate icing.

Bowties with Chicken, Bacon and Veggies

This is such a perfect summer-time dish.

It has a delicate, light sauce, but is still very satisfying.

I always mix and match whatever vegetables I have on hand - this particular picture shows asparagus.

Bow-ties with Chicken, Bacon and Vegetables
Recipe modified from Giada de Laurentiis

3/4 lb. bow-tie pasta
6 slices bacon, diced
2 c. cooked chicken, cubed
1 c. chicken broth
2 c. fresh vegetables of choice
2 Tbsp. chopped fresh parsley (optional)

Cook pasta 2-3 minutes below regular cooking time.
Drain and rinse.
Pour into large serving bowl and set aside.

Meanwhile, crisp up diced bacon in a skillet over medium heat.
Drain on paper towels.

Remove excess bacon fat, and add chicken and vegetables to skillet.
Stir in broth, and bring to a simmer.
Remove from heat and stir in parsley.

Pour mixture over bow-ties and stir to combine.
Season to taste with salt and pepper.

Serve with bacon crisps on top.

Southwest Quinoa Chopped Salad with Chicken and Creamy Salsa Dressing

My sister in law shared this recipe with me (Thank you Charisse!)

She got it from a 'cooking with grains' class.

IT IS SO GOOD!

The best quinoa recipe I've EVER had!

Southwest Quinoa Chopped Salad with Chicken and Creamy Salsa Dressing

Recipe from Charisse Moore

1 c. quinoa

1 tsp. sea salt

1 c. salsa

1/2 c. sour cream or yogurt

3 Tbsp. chopped cilantro

2 tsp. extra-virgin olive oil

juice and zest from 1 lime

sea salt to taste

2 c. rotisserie chicken, cubed or shredded

1 c. black beans, rinsed

1/2 red or orange bell pepper, chopped

1 c. corn
1 avocado, chopped

1 large tomato, chopped

1 large head romaine or iceburg lettuce

cilantro and lime wedges for garnish

Bring 1 1/2 c. cold water to a boil.

Rinse quinoa (for instructions on how to do so, click here)

Put quinoa and salt in boiling water.

Bring back to a boil.

Cover and reduce to a simmer, cooking for about 15 minutes.

Turn off heat and let sit, covered, for about 5 minutes.

Drain in fine mesh strainer and set aside to cool.

Place salsa, sour cream, cilantro, olive oil, lime juice and lime zest in a blender.

Pulse until smooth.

Season to taste with salt and pepper.

Put in fridge to chill.

Toss cooled quinoa with chicken, beans, pepper, corn, avocado and tomato.

Add just enough dressing to coat evenly.

Serve over chopped lettuce.

Garnish with lime and cilantro.

** This salad can be served chilled, but I prefer it served immediately, or at room temperature.  Because of this, if you are planning on having leftovers, I would leave the tomatoes and avocado out, since they don't reheat well.  Just serve them as a garnish.