Southern Cornbread Salad
1 batch cornbread baked and cubed
1 14.5 ounce can of Kidney beans, drained
1 15 ounce can of corn, drained
1 medium Vidalia onion finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups of grated sharp cheddar cheese
1 8 ounce bottle of Ranch dressing
Chopped fresh parsley (garnish)
Use a glass trifle bowl and place cornbread cubes in the bottom. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top. Spread Ranch dressing evenly over cheese. Cover and refrigerate for at least 2 hours. Garnish with fresh parsley.
Tuesday, May 17, 2011
Sunday, May 15, 2011
Blue Ridge Black Bean Salad by Jessi Prestage
Colorful, nutritious, and low in fat! I got this recipe from a friend in Tupelo that taught our women's group a cooking class.
Lime Vinaigrette
2 tablespoons fresh lime juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons ground cumin
red pepper flakes to taste
salt and pepper to taste
Salad
2 (16 ounce) cans black beans, drained, rinsed (very important to rinse)
1 (11 ounce) can white Shoe Peg corn, drained
Cooked brown rice (can use as little as a cup or as much as 4 cups - just depends on how much salad you like)
2 (14 ounce) cans diced tomatoes (do not drain)
1 EACH - green, red, and yellow, bell pepper, chopped
1 purple onion, chopped
1/2 cup chopped fresh cilantro
Make the rice first according to package directions and let cool while you chop veggies and combine ingredients. I usually pour 1 cup uncooked brown rice into a pot with 2 cups water. Bring to a boil, then cover with a tight fitting lid, and turn temp down to low. Let cook for about 20 minutes before lifting lid to check to ensure the water is absorbed. Then, remove from heat to let rice cool.
For the vinaigrette, combine all ingredients in a bowl and whisk to mix well. Set aside.
For the salad, combine all ingredients and mix well. This will be a large amount - so use your biggest bowl available. Add vinaigrette and toss to combine. Cover and chill in fridge overnight.
Serves lots and lots of people! Just take some fritos scoops and enjoy!
When I make this, I keep out a bit to make grilled chicken wraps for the fam the next day. ;)
Lime Vinaigrette
2 tablespoons fresh lime juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons ground cumin
red pepper flakes to taste
salt and pepper to taste
Salad
2 (16 ounce) cans black beans, drained, rinsed (very important to rinse)
1 (11 ounce) can white Shoe Peg corn, drained
Cooked brown rice (can use as little as a cup or as much as 4 cups - just depends on how much salad you like)
2 (14 ounce) cans diced tomatoes (do not drain)
1 EACH - green, red, and yellow, bell pepper, chopped
1 purple onion, chopped
1/2 cup chopped fresh cilantro
Make the rice first according to package directions and let cool while you chop veggies and combine ingredients. I usually pour 1 cup uncooked brown rice into a pot with 2 cups water. Bring to a boil, then cover with a tight fitting lid, and turn temp down to low. Let cook for about 20 minutes before lifting lid to check to ensure the water is absorbed. Then, remove from heat to let rice cool.
For the vinaigrette, combine all ingredients in a bowl and whisk to mix well. Set aside.
For the salad, combine all ingredients and mix well. This will be a large amount - so use your biggest bowl available. Add vinaigrette and toss to combine. Cover and chill in fridge overnight.
Serves lots and lots of people! Just take some fritos scoops and enjoy!
When I make this, I keep out a bit to make grilled chicken wraps for the fam the next day. ;)
Hoisin and Lime Marinated Chicken by Jackie Mewbourne
This is from Cooking Light. If you grill extra chicken and have leftovers, use
it to make a chicken stir-fried rice the next night.
1/4 cup hoisin sauce
1 tbsp grated fresh ginger (you can use dried ginger from the spice aisle, just
use less)
2 tbsp low-sodium soy sauce
1 tsp grated lime rind
2 tsp dark sesame oil
1/2 tsp salt
8 garlic gloves, minced
6 (6oz) boneless chicken breasts
Combine hoisin sauce, ginger, and next 5 ingredients (thru garlic) in a large
ziplock bag. Add chicken to bag and marinate for 2 hours or longer.
Prepare Grill
Remove chicken from bag, discard marinade. Place chicken on grill and cook
until done.
Serve with rice and veggie
it to make a chicken stir-fried rice the next night.
1/4 cup hoisin sauce
1 tbsp grated fresh ginger (you can use dried ginger from the spice aisle, just
use less)
2 tbsp low-sodium soy sauce
1 tsp grated lime rind
2 tsp dark sesame oil
1/2 tsp salt
8 garlic gloves, minced
6 (6oz) boneless chicken breasts
Combine hoisin sauce, ginger, and next 5 ingredients (thru garlic) in a large
ziplock bag. Add chicken to bag and marinate for 2 hours or longer.
Prepare Grill
Remove chicken from bag, discard marinade. Place chicken on grill and cook
until done.
Serve with rice and veggie
Cashew Chicken by Melinda Patterson
*Cashew Chicken*
1 pound of boneless, skinless chicken breast, diced
Combine chicken in bowl with:
1 tablespoon (once around the bowl) sesame oil
2 cloves garlic, minced and mashed
2 tablespoons rice wine vinegar
a couple of shakes of crushed red pepper
black pepper, to taste
Set aside
1 tablespoon sesame oil
1 large carrot, peeled and diced into small cubes
1 red bell pepper, seeded and diced
1 can (about 7 ounces) sliced water chestnuts, drained and coarsely chopped
3 heaping tablespoon-size scoops hoisin sauce (An Asian condiment, similar
to barbecue sauce, easily found in many markets in the Asian food aisle).
a couple handfuls of unsalted or lightly salted cashews
3 green onions, thnly sliced on an angle
3 or 4 cups cooked rice (white, brown, or jasmine)
Heat oil in wok or large nonstick skillet over high heat until it smokes.
Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and cook
another 4-5 minutes. Toss in the bell pepper and chestnuts. Heat through
for 1 minute. Add the hoisin and toss to coat evenly. Dump chicken out
over a bed of rice and top with cashews and green onions.
1 pound of boneless, skinless chicken breast, diced
Combine chicken in bowl with:
1 tablespoon (once around the bowl) sesame oil
2 cloves garlic, minced and mashed
2 tablespoons rice wine vinegar
a couple of shakes of crushed red pepper
black pepper, to taste
Set aside
1 tablespoon sesame oil
1 large carrot, peeled and diced into small cubes
1 red bell pepper, seeded and diced
1 can (about 7 ounces) sliced water chestnuts, drained and coarsely chopped
3 heaping tablespoon-size scoops hoisin sauce (An Asian condiment, similar
to barbecue sauce, easily found in many markets in the Asian food aisle).
a couple handfuls of unsalted or lightly salted cashews
3 green onions, thnly sliced on an angle
3 or 4 cups cooked rice (white, brown, or jasmine)
Heat oil in wok or large nonstick skillet over high heat until it smokes.
Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and cook
another 4-5 minutes. Toss in the bell pepper and chestnuts. Heat through
for 1 minute. Add the hoisin and toss to coat evenly. Dump chicken out
over a bed of rice and top with cashews and green onions.
Tuesday, May 10, 2011
Spinach Orzo Salad by Karen Hande
This is a really easy and tasty salad. I have served it as a main dish with crusty bread and fresh fruit or as a side dish with grilled chicken.
1 pkg. (16 oz) orzo pasta
1 pkg (6 oz) fresh baby spinach, finely chopped - I just use the bagged baby spinach in the salad section
3/4 C crumbled feta (can use low-fat too to make it super healthy)
3/4 C finely chopped red onion
3/4 C reduced fat balsamic vinaigrette
1/2 tsp dried basil
1/4 tsp pepper
1/4 C toasted pine nuts, toasted
1. Cook orzo according to package instructions. Drain and rinse in cold water.
2. In a large bowl, combine the spinach, cheese, onion, and orzo. In a small bowl, combine vinaigrette, basil, and pepper. Pour over orzo, toss to coat.
Chill until serving. Just stir in pine nuts before serving. It keeps well for a few days.
1 pkg. (16 oz) orzo pasta
1 pkg (6 oz) fresh baby spinach, finely chopped - I just use the bagged baby spinach in the salad section
3/4 C crumbled feta (can use low-fat too to make it super healthy)
3/4 C finely chopped red onion
3/4 C reduced fat balsamic vinaigrette
1/2 tsp dried basil
1/4 tsp pepper
1/4 C toasted pine nuts, toasted
1. Cook orzo according to package instructions. Drain and rinse in cold water.
2. In a large bowl, combine the spinach, cheese, onion, and orzo. In a small bowl, combine vinaigrette, basil, and pepper. Pour over orzo, toss to coat.
Chill until serving. Just stir in pine nuts before serving. It keeps well for a few days.
No Bake Chocolate Eclair Cake by Sundy Mackorell
Chocolate Eclair Cake (no bake!)- it will have to set up serveral hours before serving
- french vanilla instant pudding
- milk
- med sized container of Cool Whip
- graham crackers
- chocolate icing (pre-made in container)
- prepare pudding almost to the directions on the box, just reduce the amount of milk it calls for by 1/2 cup
- blend in container of Cool Whip with the pudding
- in a 9x13 pan place a layer of graham crackers covering as much of the bottom of the pan as possible
- cover graham crackers with 1/2 of pudding/cool whip mixture
- place another layer of graham crackers on top of previous layer
- then put the other half of the pudding mixture on top
- remove lid & foil from the icing container and put in microwave for abouot 30 seconds (you will need to warm until the icing can pour out of the container...but not too runny)
- pour icing on top of the last layer in the pan ( you may need to spread with a knife ...this can be the trickiest part)
- cover dish & place in fridge
As the dish sits in the fridge, the pudding mixture soaks into the graham crackers and it magicall makes them flakey like a pastry!
Enjoy! Thanks for all the great recipes :)
- french vanilla instant pudding
- milk
- med sized container of Cool Whip
- graham crackers
- chocolate icing (pre-made in container)
- prepare pudding almost to the directions on the box, just reduce the amount of milk it calls for by 1/2 cup
- blend in container of Cool Whip with the pudding
- in a 9x13 pan place a layer of graham crackers covering as much of the bottom of the pan as possible
- cover graham crackers with 1/2 of pudding/cool whip mixture
- place another layer of graham crackers on top of previous layer
- then put the other half of the pudding mixture on top
- remove lid & foil from the icing container and put in microwave for abouot 30 seconds (you will need to warm until the icing can pour out of the container...but not too runny)
- pour icing on top of the last layer in the pan ( you may need to spread with a knife ...this can be the trickiest part)
- cover dish & place in fridge
As the dish sits in the fridge, the pudding mixture soaks into the graham crackers and it magicall makes them flakey like a pastry!
Enjoy! Thanks for all the great recipes :)
Mexican Lasagna by Sundy Mackorell
Mexician Lasagna
Ingredients:
ground beef (1lb.)
taco seasoning
taco sauce
crushed tomatoes (I use tomato sauce)
can of corn
can of black beans
can of chili beans
shredded mexican cheese
tortillas
sour cream
- pre-heat oven to 350*
- brown ground beef (and add taco seasoning as if you were making tacos)
- add corn, beans, tomotoes, & a couple of dashes of taco seasoning (this is like your meat mixture when making a regular lasagna)
- in a 9x13 dish put half of meat mixture in the bottom
- cut 2 tortillas in half & place 3 of the 4 halves on top of the meat mixture (these are like the noodles)
- cover previous layer with cheese
- put remaining meat mixture on top of cheese (don't be surprised if you have a lot of meat mixture left over- I always do)
- cut 1 more tortilla in half, using the left over one from the previous time will give you the 3 that you'll need for this layer
- cover the top with cheese
- bake in the over until the cheese is all melted.
- when you serve it top with sour cream
Ingredients:
ground beef (1lb.)
taco seasoning
taco sauce
crushed tomatoes (I use tomato sauce)
can of corn
can of black beans
can of chili beans
shredded mexican cheese
tortillas
sour cream
- pre-heat oven to 350*
- brown ground beef (and add taco seasoning as if you were making tacos)
- add corn, beans, tomotoes, & a couple of dashes of taco seasoning (this is like your meat mixture when making a regular lasagna)
- in a 9x13 dish put half of meat mixture in the bottom
- cut 2 tortillas in half & place 3 of the 4 halves on top of the meat mixture (these are like the noodles)
- cover previous layer with cheese
- put remaining meat mixture on top of cheese (don't be surprised if you have a lot of meat mixture left over- I always do)
- cut 1 more tortilla in half, using the left over one from the previous time will give you the 3 that you'll need for this layer
- cover the top with cheese
- bake in the over until the cheese is all melted.
- when you serve it top with sour cream
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