Marinated Fresh Vegetable Salad

2 cups sliced celery

2 cups thinly sliced cauliflower

2 cups thinly sliced carrots

2 cups sliced cucumber

1 medium onion, thinly sliced

Dressing

3/4 c olive oil

1/2 c minced fresh parsley

3 TBSP white wine vinegar

1 garlic clove, minced

1 tsp. salt

1 tsp ground mustard

1/8 tsp. pepper

In a large serving bowl, combine vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. I usually end up chopping up more veggies than called for and just add about 2 TBSP of Italian dressing to the dressing recipe provided.

Ultimate Chocolate Pie

Super easy and yummy.

pre-made Oreo pie crust

2 small pkgs of chocolate pudding

3 bananas

Cool whip, if desired

1. Make pudding according to package directions.

2. slice bananas and cover pie crust with them.

3. Spoon in chocolate pudding, covering the bananas.

4. Chill in refrigerator until pudding is set!

Herb-Crusted Pork Chops

1 1/2 cups breadcrumbs with parmesan cheese and parsley

4 - 6 ounce, 1 inch thick boneless center cut pork loin chops
3 Tablespoons mustard


1. Preheat oven to 425. Place a greased rack on a foil lined baking sheet.
2. Brush pork with the mustard and coat in breadcrumbs
3. Bake 20-25 minutes or until done

Cheesiest Potato Soup

We were in a pinch for something quick the other day. Soup sounded really good because it was so cold out. I was a little worried it wouldn't taste right b/c we didn't have as much cheese as I thought we did.......and after I pureed everything it didn't look appetizing. It was very good though and all 3 kids inhaled it!!

INGREDIENTS

2 tablespoons butter

                       

1 cup diced onion

                       

2 1/2 cups peeled and diced potatoes                                                   

 

 

               

3 cups chicken broth                                                    

 

 

                       

1 cup heavy cream                     

 

 

                       

1 3/4 cups shredded sharp Cheddar cheese

                

                       

1/4 teaspoon dried dill weed

                

                       

1/4 teaspoon ground black pepper

               

 

                       

1/4 teaspoon salt        

 

 

                    

1/8 teaspoon ground cayenne pepper

 

DIRECTIONS

In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.

2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Balsamic Chicken & Roasted Veggies

This was very simple and delish! I just guessed on how much of what to put in because the original recipe was for a huge crowd. I was too lazy to do the actual math..

I used:
4 boneless chicken thighs
1 yellow bell pepper
1 green bell pepper
about a cup of baby carrots cut in half
1/2 of a large red onion cut in big chunks
1/8 cup balsamic vinegar
Tablespoon evoo
pinch of sugar
salt & pepper
some rosemary
some oregano
2 cloves of garlic, minced

Directions:

Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 - 40 minutes.

Margarita Chicken Quesadillas

These were amazing! Tasted just as good, if not better, than most restaurants quesadillas. Perfect pairing with my homemade salsa.

Indgredients
4 Boneless chicken breasts
3/4 c. thawed frozen limeade concentrate
1 large onion, diced
1 medium orange bell pepper, diced
1 medium yellow bell pepper, diced
2 Tbsp. canola oil
1/4 tsp. salt
1/4 tsp pepper
Flour tortillas
2 cups colby jack cheese
2 Tbsp. butter, melted
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped

Directions
1. Place chicken in large resealable plastic bag; add limeade concentrate. Seal bag, turn to coat. Refrigerate 6 hours or over night.
2. In skillet, saute onion and bell peppers in oil until tender. Season with salt & pepper. Set aside
3. Typically you would grill the chicken but since it's cold I just stuck it in the pan that I sauteed the onions & pepers in. I cut up the chicken into bite size pieces first. Then added additional seasonings (cumin, salt & pepper, garlic, adobe) Cook about 8 minutes or until done.
4. On one half of of each tortilla, layer cheese, chicken, pepper & onion mixture and more cheese; fold. Place quesadillas on baking sheet. Combine butter and lime juice; brush over tortillas. Bake @ 350 for 8-10 minutes or until cheese is melted.
5. Cut each quesadilla into 4 wedges. Sprinkle with cilantro.

All American Chili

Made this one while staying with my parents. I think it turned out good! Keeper for sure.

1 1/2 lbs ground beef
1 onion, chopped
1 yellow bell pepper, diced
1 garlic clove, minced
1 can chili beans
1 can diced tomatoes (Rotel is the best)
1 15oz can tomato sauce
3 T chili powder
1 T cumin
1 tsp oregano
1/2 tsp salt


1. Saute onion, bell pepper and garlic. Add beef. Cook unitl done.
2. Combine everything else in slow cooker. Cook on low for 6 hours or high for 4.
Great with a side of cornbread!