Main Dish
This salad was very good and one I will be making again! I cooked the bacon , made the hard boiled eggs along with the dressing a day in advance to make dinner the next evening super simple and fast as we were traveling in the motorhome and after a long day of travel the last thing I want to do is cook a big dinner.
INGREDIENTS
12 ounces cooked bacon, crumbled
1 pound tomatoes, I used cherry tomatoes cut in half
1 medium head of iceberg lettuce. Chopped, rinsed and dried
4 hard boiled eggs, sliced into quarters
A handful of shredded cheddar cheese
FOR THE DRESSING
6 Tablespoons mayonnaise
8 Tablespoons sour cream
1 clove of garlic, minced
Pinch of Salt
Pinch of Pepper
2 Tablespoons of milk to thin just slightly
1/4 cup of chives, chopped
DIRECTIONS
To make the dressing simply add the dressing ingredients together and mix well to combine. Keep in the refrigerator until ready to serve.
In a large bowl combine the lettuce, tomatoes, bacon, eggs and cheese. Add desired amount of dressing and serve.
Enjoy!
Anne
Everyone in my house LOVED this chicken dish. But what’s not to love with BBQ sauce, bacon and cheese? It does take a little bit of time to make with the marinating time but it’s worth it. I also crisped the bacon in advance. I like to grill the marinated chicken but you can certainly pan fry or bake the chicken.
INGREDIENTS
3 Tablespoons honey
3 Tablespoons Tamari or low sodium soy sauce
3 Tablespoons Worcester sauce
Pinch of salt
Pinch of pepper
4 boneless chicken breasts , I used thin cut
1 cup shredded Monterey Jack cheese
8 slices apple smoked bacon, crisped
8 Tablespoons barbecue sauce, I used a sweet BBQ sauce
DIRECTIONS
Mix honey, tamari, Worcester sauce, salt and pepper together. Place chicken in a zip lock bag and add the marinade. Let marinade for up to 8 hours in the refrigerator.
Grill, bake or pan fry the chicken until cooked through. When the chicken is cooked through place the chicken on a baking sheet and top each chicken with 2 Tablespoons of BBQ sauce, 2 strips of bacon and 1/4 cup of shredded cheese.
Place the baking sheet in the oven on broil, keeping the oven door open just slightly. Broil u til the cheese is melted. This only takes a couple of minutes so don’t walk away! Serve warm.
Enjoy!
Anne
This fajita salad is absolutely delicious. We just loved the marinade/dressing that goes with this dish.
I made this dish when we were on a trip in the motorhome and for an appitizer I made a fresh and bright guacamole that I will share with you tomorrow.
INGREDIENTS
Marinade/Dressing
3 Tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 Tablespoons cilantro-chopped
2 garlic cloves-crushed
1 teaspoon brown sugar
3/4 teaspoons red pepper flakes
1/2 teaspoon ground cumin
Pinch of salt
SALAD
4 boneless skinless chicken thighs or breasts. I used thin cut breast.
1/2 yellow bell pepper-sliced
1/2 red bell pepper-sliced
1/2 onion-sliced
5 cups romaine lettuce-chopped
Avacado-sliced (optional)
DIRECTIONS
Whisk marinade ingredients together until combined. Pour 1/2 of the marinade into a small container to use as the dressing. Pour the second half into a ziplock bag and add your chicken. Let marinate in the fridge for an our or so. You can cook the chicken in a skillet but we grilled the chicken. Since I used thin sliced chicken breast the chicken grilled quickly.
In a bowl add your salad ingredients and top with sliced cooked chicken. Drizzle with the reserved dressing and serve.
Enjoy!
Anne
With Jim being retired and spring in full speed my blogging time has been limited and I have a feeling that’s going to become the new normal around here! I’ll still be posted but not on a regular basis.
I had some medium size potatoes ( they are the medium , thin skinned potatoes I believe they are called kennebec potatoes) on hand that I had planned on using in another dish but that did not happen, then I remembered a dish Jim used to make many years ago sadly neither one of us could fully remember the recipe so this is a quick and easy version of what we can remember from Jim’s dish! One pan, two ingredients…..That’s it! You will have a flavorful side dish to go with your summer BBQ’s.
INGREDIENTS
4 medium thin skinned potatoes, diced into bite size pieces.
1/2 bottle of robust Italian dressing. Enough to cover all the potatoes liberally
DIRECTIONS
Preheat your oven to 350 degrees. Spray a baking dish with non stick spray and add your diced potatoes to the prepared dish. Add the Italian dressing and stir being sure to cover all of the potatoes. Bake in the oven for 40-45 minutes depending on the size of your dice. Check them at the 20 minute mark and stir well. Continue baking another 20-25 minutes until the potatoes are fork tender. Remove from oven and serve warm.
Enjoy!
Anne
We just loved this Mongolian Beef dish. This dish is easy and packed with great flavor. I used chili crisp in this dish but you can simply add red pepper flakes. The chili crisp really adds the heat so I use it sparingly. One of the keys to making this dish is to pound the steak thin, this makes the cooking time very quick.
If you are not familiar with chili crisp, the one pictured below is the one I use but you can find a number of companies that make them or you can make your own. Chili crisp is made with oil, garlic, onion, and various chili’s. It’s very thick and needs to be stirred before using. This is great on eggs, on noodles like the Dan Dan noodles we had last week or in recipes such as this one.
INGREDIENTS
1 1/2 pounds of 1 inch thick sirloin steak
1/3 cup of cornstarch
1/4 cup canola oil
Pinch of salt
1 Tablespoon grated ginger
4 Tablespoons minced garlic
Red pepper flakes or chili crisp to Tatse
1/3 cup tamari sauce
1/2 cup water
1/3 cup brown sugar
8 scallions, green parts only, cut into 2 inch pieces.
White rice for serving
DIRECTIONS
Slice the steak into 1/4 inch slices. Lay the slices flat, cover with plastic wrap and using a meat pounder pound the steak so it is thin and flat. Put the meat into a ziplock bag and add the cornstarch coating all of the pieces completely.
Add the canola oil into a large pan, heat the oil over medium high heat. Once the oil is hot add the steak to the pan in a single layer and cook for about 30 seconds on each side or until the steak has a good sear. Cook the steak in batches. Remove the steak from the pan once they have a sear and sprinkle with salt.
Once all the steak is cooked and removed from the pan add the ginger, and garlic , chili crisp or red paper flakes to the pan and sauté for 10-15 seconds. Stir in the tamari, water and brown sugar bringing the mixture to a boil.
Put all of the steak back into the pan with the sauce and let the sauce thicken this takes. A minute or two.
Turn off the heat and add the sliced scallions, stir to combine.
Serve warm over white rice.
Enjoy!
Anne
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