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Recipes

Crunchy Romaine Salad

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It feels like it has been too long since I’ve posted. I have begun (but not completed) several posts, including the anticipation I was feeling when my garden started to show signs of life. Then the glory of its full bloom, which has now faded. A visit from Ashley & Kennedy. A visit TO Ashley & Kennedy. And I still have pictures and comments from Bali to share.

But today you get a recipe. Why? Because it’s just as quick and easy to post about as it is to prepare. I’ve taken it to two different gatherings in the past 30 days and it was so well received that I decided to share it with all of you. But I’m not going to make it for all of you…

Crunchy Romaine Salad
Serves 10 – 12

Absolutely delicious salad – easy to prepare, but sure to be a hit where ever you serve it.

I took this photo right before devouring it for lunch

Ingredients:

Sweet & Sour Dressing

1 Cup Sugar
3/4 Cup Canola Oil
1/2 Cup Red Wine Vinegar
1 tbsp Soy Sauce (or to taste – I use more)
Salt & Pepper to taste

Combine dressing ingredients in a jar with a tight-fitting lid and shake until blended.

Salad
1 3oz package Ramen noodles
1 cup chopped pecans
1/4 cup (1/2 stick) unsalted butter
1 large bunch broccoli, coarsely chopped
1 head romaine, washed, drained & torn into bite size pieces
4 green onions, chopped (I use more)

Directions:
Break the noodles into small pieces, discarding the flavor packet. I use a food processor with just a few chops to break them up. Brown the the noodles and pecans in the butter in a skillet. Drain on paper towels and let stand until cool. When cool, combine noodles & pecans with the broccoli, romaine and green onions in a salad bowl and mix gently. Right before serving, add 1 cup or more of the dressing, tossing to coat.

Number Of Servings:10 – 12 when served as a side. 4 – 6 when served as main course.

Preparation Time:15 – 20 minutes plus cooling time for noodles/pecans

Bon Appetit!

Recipes

Black Bean Mint Brownies

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This week I tried a new recipe. Turned out DELICIOUS and I decided to share…

Black Bean (Mint) Brownies

  • 1 15oz. can of UNSEASONED black beans – drained and rinsed
  • 4 eggs (extra large)
  • 1 cup Sugar (I used xylitol)
  • 3 1/2 tbsp. unsweetened cocoa powder (I used Hershey’s Special Dark)
  • 1 tsp. baking powder
  • 2 tbsp. oil or butter
  • 1 Tbs Vanilla
  • 1/2 tsp baking soda
  • 1/4 cup ricotta or cream cheese
  • Chopped nuts – optional (I used walnuts)
  • 4 – 5 drops Peppermint Essential oil (optional)

Preheat oven to 350 degrees. Mix all ingredients but nuts in a food processor or blender- blend very, very well. If you want them even more chocolaty, you could toss in some chocolate chips with the nuts at this point.

Pour into an 8×8 baking pan sprayed with cooking spray or oiled with canola or olive oil. Bake for 30-40 minutes. (til toothpick pulls out clean).

Who knew black beans could taste so moist and chocolaty!
I recommend these highly if you’re trying to go gluten free for cut down on carbs.

By the way… Black Bean Brownies do not cause gas. Because the black beans are pureed, the fiber is broken down before you eat them. Yeah!

Try them and let me know what you think.

Recipes

Cafe Rio (Almost)

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Cafe RioIt’s no secret that I am a fan of Cafe Rio – especially their Chicken Tostada salad.  It used to only be served as a Wednesday special, and I actually planned my travel to Salt Lake around being there on a Wednesday for lunch or dinner.

I guess it proved popular enough that it is now a regular menu item, and every time I visit Salt Lake I make at least 2 visits to one of the several locations.  Kennedy says they make the BEST quesadilla EVER (and, even better – they serve kids quesedilla’s for free).

Seattle has a lot of great Asian food.  And the best Italian restaurant on the planet (well, that I’ve tried).  But no Cafe Rio.  And no decent substitute.

So when I discovered Cafe Rio copy-cat recipes, I just had to give them a try.

The results?   SUCCESS!

Cafe Rio Tostada Salad

Here’s the recipe (I halved everything except the dressing, and it made about 8 servings):

CHICKEN

  • 5 lbs chicken breast, boneless, skinless
  • 1 sm bottle zesty Italian dressing + 1/4 cup water
  • 1 T chili powder
  • 1 T cumin
  • 3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours.  Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken.  Keep warm.

LIME RICE
In a large pot, bring to a boil the following:

  • 6 2/3 cups water
  • 8 t chicken bullion
  • 1/2 bunch cilantro chopped
  • 2 tsp cumin
  • 2 sm cans diced green chilies (I used mild)
  • 1 T lime juice
  • 1/2 t pepper
  • 3  – 3 1/2 cups of rice

Cover and simmer on low for approx 15 minutes, or til water is absorbed.  Remove from heat and let sit for an additional 5 – 15 minutes.

In a saucepan, saute:

  • 2 T butter
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced

Stir into rice before serving.

PICO DE GALLO

  • 4 fresh tomatoes, chopped
  • 1 white onion, chopped
  • 1/4 bunch cilantro, chopped
  • 2 cloves garlic, minced
  • 1/2 t lime juice
  • 1 t salt1/2 t pepper

CREAMY TOMATILLO DRESSING

  • 1 pkg Hidden Valley Buttermilk Ranch Dressing mix (I didn’t use the entire pkg)
  • 1 C buttermilk
  • 1 C Mayo
  • 1 to 2 tomatillos
  • 1/2 to 1 clove garlic, minced
  • 1/2 to 1/3 bunch cilantro, chopped
  • 1/2 t lime juice
  • 1/2 to 1 small jalapeno, seeds removed!

Other ingredients

  • Black beans (I actually soaked them overnight and cooked for an hour before serving – but canned black beans work too).
  • Sour Cream
  • Chopped or shredded romaine lettuce
  • Round corn tostada shells
  • Tortilla strips for the top
  • Grated Cheddar cheese
  • Lime wedges
  • Fresh Cilantro
  • Grated Cotija or Parmesan cheese

Directions

Chicken Tostada SaladPlace corn tostada shell in a metal or foil pie plate. Spoon about 1/2 cup rice and 1/2 cup black beans on top.  Top with shredded chicken and a little grated cheese.

Pop under the broiler for a couple of minutes, til cheese melts.   It should look something like this when you take it out of the oven.

Chicken Tostada Salad - yum!Then top with lettuce, pico de gallo, tortilla chips, a few sprigs of cilantro and a little grated cotija or parmesan.

Add a scoop of sour cream and lime wedge on the side – and pour on the Creamy Tomatillo dressing (I like to use a lot).

Enjoy!