Monday, September 4, 2017

Chicken Bow Tie Spinach Salad

I found this recipe at Six Sisters Stuff.  It is SO delicious!!  My family loved it!!  I don't really love dried cranberries, so I substituted chopped strawberries.

Chicken Bow Tie Spinach Salad

1 pound bow tie pasta, cooked
2 cups chicken, cooked and shredded
1 recipe marinade (see below)
1 (10 oz) bag baby spinach
3 (11 oz) cans mandarin oranges 
1 bunch green onions, thinly sliced
1 (6oz) bag dried cranberries, or 1 lb of chopped/sliced strawberries 
1/2 cup thinly sliced almonds


1 cup vegetable oil (I use canola oil)
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
3 Tablespoon sugar
3 Tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:  In a medium bowl, mix together marinade ingredients.  Pour half of marinade in a resealable freezer bag, place other half in a container and place in the fridge until later.

Add chicken and pasta to bag with marinade in it and seal closed.  Let pasta and chicken marinate in the fridge for at least 1 hour.

In a large bowl, mix together baby spinach, mandarin oranges, green onions, dried cranberries(or strawberries), and almonds.  Add pasta and chicken and mix well.  Add remaining marinade (as much or as little as you prefer) and mix until all ingredients are coated.  Serve and enjoy!!

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Friday, July 21, 2017

Southwest Pork Chop Foil Packs

So, it has be over a year since I last posted.  Life is busy!  My boys are growing up TOO fast!  And this blog has gone to the end of the list of 'things to do'.  But I have a few new FAVORITE recipes that I have found that I need to share!

I found this recipe over on Pillsbury's website.  My family LOVES it!!  Even my youngest, pickiest eater eats it all gone!  It is a perfect summer recipe that you can cook on the grill, so that you don't heat up your house.

I know my pictures are terrible, so if you want to see good pictures...go to Pillsbury's website.  They even have step-by-step pictures :)

Southwest Pork Chop Foil Packs

1 can(15 oz) black beans, drained, rinsed
1 1/2 cups frozen sweet corn, thawed
1/2 cup salsa verde
2 teaspoons chili powder
1 teaspoon ground cumin
4 boneless pork chops (5 to 7 oz each), 3/ to 1 inch thick
1/4 teaspoon salt
1 cup shredded pepper jack cheese
lime wedges, if desired
avocado, if desired

Directions:  Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

In small bowl, mix black beans, frozen corn, salsa verde, chili powder and cumin. Sprinkle pork chops with salt; place 1 on center of each sheet of foil. Dividing evenly, spoon about 3/4 cup bean mixture around and on top of each pork chop. Top each pork chop with 1/4 cup shredded cheese.

Bring up 2 sides foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 5 to 8 minutes longer or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Remove packs from grill. Carefully fold back foil. Garnish with lime slices.  And...we like to add avocado...mmmm!!

**To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F.

I hope you enjoy these as much as my family does :)
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