Main Dish
This has been our favorite macaroni salad so far this grilling season. I brought it to a Memorial Day barbecue we attended. I also made it for a gathering we hosted and it was a favorite on BOTH occasions! This is NOT a healthy salad by any means it actually a “wear your stretch pants” kind of recipe!! I know you are going to enjoy it as much as we do. It has a ton of flavor with a hint of heat!
The recipe as written serves 4-6. Feel free to double the recipe and thank me later!
INGREDIENTS
1/2 pound elbow macaroni
1/2 cup finely diced celery
1/2 cup finely diced bell pepper
1/2 cup finely diced carrots
1/4 cup finely diced red onion
2 scallions finely diced
FOR THE DRESSING
3/4 cup mayonnaise
1/3 cup sweetened condensed milk
1/4 cup apple cider vinegar
1 teaspoon sweet paprika
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne powder
DIRECTIONS
Mix all of your dressing ingredients together and set aside. (I do this in a mason jar)
Cook your pasta according to the package directions. While pasta is cooking prep all of your veggies and put in a large bowl. When the macaroni is done cooking drain and add to the bowl with your veggies. Mix well. Pour as much of the dressing as you like over the pasta until everything is coated. I always add a little more dressing just before serving as the pasta will absorb some of the dressing.
This can be made a day ahead, keep in fridge until ready to serve. (this is also good served warm!)
Recipe slightly adapted from www.picturetherecipe.com
This can be served in a large jar with a lid if you are taking it to an outdoor BBQ or picnic!
Enjoy,
This is another slow cooker recipe , so you know it is going to be easy! Not just easy but it makes a TON! I filled 20 flour tortillas and still had a little left over that we put on nachos! These are good and can change to your families taste very easy.
INGREDIENTS
2 boneless chicken skinless breasts
1 teaspoon chili powder (I used chipolte)
1 teaspoon garlic salt
pepper
8 ounces of cream cheese
1 cup of chicken broth
Shredded Monterey Jack cheese
Shredded sharp cheddar cheese
20 6-inch flour (or your preference) tortillas
Corn salsa or regular salsa
Serve with sour cream, salsa, guacamole
DIRECTIONS
Add the chicken, chili powder, garlic salt, pepper, cream cheese and chicken broth to the slow cooker and cook 8 hours on low or 4 hours on high. Take chicken out of slow cooker and shred. Put chicken back into the slow cooker and cook for 15 more minutes.
Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with non stick spray. Taking one tortilla at a time, place a small amount of chicken down the middle of the tortilla top with corn salsa and both cheeses. Wrap the tortilla starting on the outer edges folding them in slightly then rolling from front to back. Place them, seam size down, on the baking sheet and continue for each tortilla. Bake for ten minutes until the cheese is melted and the tortillas are slightly browned.
Enjoy,
I am so happy to be back to grilling and you are going to really enjoy this recipe from The Recipe Critic. This recipe is easy with just a handful of very flavorful ingredients. My entire family really enjoyed this one!
INGREDIENTS
1/4 cup soy sauce
1/4 cup honey
2 Tablespoons vegetable oil
Juice of two limes
4 boneless, skinless chicken breasts
2 teaspoons of minced garlic
wooden skewers, soaked in water
DIRECTIONS
Cut chicken into cubes. Mix soy, honey, vegetable oil, lime juice and garlic into a small bowl and mix. Place chicken in large Ziploc bag, add marinade and let marinate in refrigerator for up to 4 hours. When you are ready to grill, preheat your grill to medium heat. Skewer chicken onto soaked skewers leaving just a small space between chicken pieces. Grill chicken for 5-10 minutes rotating chicken half way through. Be sure chicken is cooked throughly. Cooking time will vary.
Enjoy,
If your looking for a comfort dish, you just found it. This is easy and oh so good! This would be great to bring to a friend that might need a night off too! Add a side salad and your dinner is done.
INGREDIENTS
1 box of chicken flavored Rice A Roni
1 can cream of chicken soup (can use low fat or fat free)
1 cup sour cream (I use low fat)
3-4 cups cooked leftover chicken or store bought rotisserie chicken
1 (6 ounce) can of french fried onions
DIRECTIONS
Preheat oven to 350 degrees.
Prepare Rice A Roni according to package directions. Mix in soup, sour cream and pieces of chicken to rice and mix well. Add rice mix into a lightly sprayed 9×13 baking dish. Sprinkle with french fried onions and bake uncovered for 30 minutes.
Enjoy,
I knew that we were having a busy week. Jim would be in and out of the house along with the kids. So for this particular dinner I wanted something easy and no fuss that everyone could have when they were ready in between meetings and various places to go. I also wanted something easy for me so I would not be in the kitchen the entire evening. With all of that in mind… I put my slow cooker to work!
These BBQ chicken tacos are full of flavor and texture. You can make your own corn salsa but I came across a bottle of corn salsa in my grocery store aisle and used that. We all enjoyed the taco version of this recipe, but I also made this into a taco salad the next day for lunch and that was just as delicious!
INGREDIENTS
1 package of store bought taco shells (crunchy or soft)
4 boneless, skinless chicken breasts
1 bottle of your favorite BBQ sauce
Shredded lettuce
1 cup diced tomatoes
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
store bought or home made corn salsa
DIRECTIONS
Put your slow cooker on low. Add the chicken and your favorite BBQ sauce and cook until chicken is cooked through. I cooked mine for 6 hours on low. When the chicken is cooked through, take the chicken out of the slow cooker and shred using two forks then place back into the slow cooker and mix well covering the chicken with the BBQ sauce. Chop Lettuce, slice tomatoes, shred cheese or use packaged shredded. Open corn salsa. At this point everything is ready. When you are, just warm taco shells slightly in the oven or microwave according to package directions and build your taco starting with lettuce then adding chicken, cheese, corn salsa and tomatoes.
Enjoy,
NOTE
To make taco salad I added everything in the same order as I made the taco but also crushed up some tortilla chips and put those on top you could also crush up left over taco shells if you wanted and add those to the top.
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