DEER VALLEY TURKEY CHILI

Deer Valley Turkey Chili

2 cups dried black beans
10 cups Water
1 teaspoon Pepper
1/2 cup unsalted butter
2 medium Anaheim chilies, seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 Large Leek (white part only)
2 Garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/4 cup corn flour
1 teaspoon cayenne
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoons salt
1/8 cup Sugar
4 1/2 cup chicken stock
2 1/4 cup frozen corn, thawed
4 cups diced cooked turkey or chicken

Toppings :
grated cheddar cheese
red onion
sour cream
fresh cilantro

Place black beans in large pot with enough cold water to cover by three inches. Let soak overnight. Drain beans. Return to pot. Add 10 cups water and pepper and bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain beans and set aside.


Seed and chop the chilies, chop the onion, celery, red pepper, leek and mince garlic.


Melt butter in same pot over medium heat. Add anaheim chilies, chopped onion, celery, bell pepper, leek, garlic and oregano.


Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer , stirring frequently. Puree 1 1/4 cups corn with remaining 1/2 cup stock in processor. Add puree to chili. Mix in black beans, turkey and remaining 1 cup corn. Simmer chili 15-20 minutes, stirring occasionally.

To serve, chili into bowls. Serve with cheese, chopped onion, sour cream, and cilantro to top chili per individual tastes.

SMOKEY BEEF-AND-BACON CHILI

Smoky Beef-and-Bacon Chili
Source: Sunset, JANUARY 2007

2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika (see Notes)
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 teaspoon salt
1 can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup beer (India Pale Ale or pilsner)
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained

For Topping chili:
Sour cream

Sliced scallions

Grated cheddar

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.

3. Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.

Yield: Makes 6 servings

WHITE BEAN AND TURKEY CHILI

From Cooking Light
White Bean and Turkey Chili

1 tablespoon canola oil
2 cups diced yellow onion (about 2 medium)
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 (15.8-ounce) cans Great Northern beans, rinsed and drained
4 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey
1/2 cup diced seeded plum tomato (about 1)
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 lime wedges (optional)

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

Yield: 8 servings (serving size: about 1 cup)

CALORIES 286 (19% from fat); FAT 6g (sat 1.2g,mono 2.1g,poly 1.6g); IRON 4.8mg; CHOLESTEROL 85mg; CALCIUM 105mg; CARBOHYDRATE 24.3g; SODIUM 435mg; PROTEIN 32.4g; FIBER 5.5g

Cooking Light, NOVEMBER 2006

SOUTHERN LIVING WHITE BEAN CHILI

Southern Living White Bean Chili

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
8 skinned and boned chicken breast halves, cut into bite-size pieces
3 cups water
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
1 (14 1/2-ounce) can chicken broth
1 (16-ounce) package frozen shoepeg white corn
2 (4.5-ounce) cans chopped green chiles
3 tablespoons lime juice

Garnish:
fresh cilantro sprigs

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

Note: Use a handheld submersion blender to pureé the beans and broth, if desired.

Yield: Makes 4 quarts
Southern Living, JANUARY 2002

DENNY'S® GRAND SLAMWICH®

Denny Grand Slamwich®

1 tablespoon butter, softened
1/2 teaspoon maple syrup
2 slices bread

2 teaspoons butter
2 eggs
2 pieces cooked bacon, crumbled
2 links breakfast sausage

4 slices thinly sliced deli ham
2 teaspoons mayonnaise
2 slices American cheese

Cook bacon, drain on paper towels and crumble, set aside.
Remove sausage from casings and cook. Drain and set aside.

Preheat a large skillet pan or griddle pan over medium heat.
Preheat a small (6-inch) skillet or omelet pan over medium heat.

Combine 1 tablespoon of softened butter with the maple syrup in a small bowl, and spread it on one side of each slice of bread.

Melt (approximately) 2 teaspoons butter in skillet over medium heat.
Break eggs into bowl. Using a whisk beat eggs seasoned with salt and pepper to taste, until lightly frothy and evenly colored. Add bacon and sausage and whisk just to mix. Pour eggs into hot skillet.

When the eggs begin to cook around the edges use a flat wooden spoon or spatula (not rubber type) push the cooked eggs towards the center of the pan while tilting skillet to distribute uncooked portion.
Continue to push the cooked eggs towards the center of the pan until all the eggs had set and are cooked through.

Fold the scrambled "omelet" in half in the pan, fold the ends in toward the middle, and turn off the heat. The egg should be folded into the approximate shape and size of the bread.

Place one slice of bread on the preheated sauté pan, buttered-side down. Spread mayo on the side of the bread facing up. Place a slice of cheese on the bread followed by the ham. Use a spatula to slide the eggs on top of the ham. Add the second piece of cheese on the eggs at the end opposite from where you place the first slice. Place the remaining piece of bread on top, buttered side is facing up.
Grill sandwich until golden brown, flip the sandwich over and cook about 1-2 minutes until second side is golden brown.

Remove sandwich from the heat and cut diagonally. Place sandwich halves on plate and serve.

DENNY'S® MOONS OVER MY HAMMY®

At Denny's you can get this with hash brown or french fries on the side. This will make one serving, but with a side you can easily share this sandwich.

Denny's® Moons Over My Hammy®

1-2 tablespoons butter, softened
2 eggs (AnickH suggests egg beaters see her comment below)
salt to taste
2 ounces deli ham
2 slices sourdough bread
1-2 slice processed swiss cheese singles
1-2 slice American cheese singles


Crack eggs into a bowl. Season with salt and pepper to taste. Beat eggs with fork until well combined.

Heat skillet over medium heat. Add butter and beaten eggs and scramble. Remove egg from skillet and keep warm. Lightly brown the stack of sliced ham keeping the slices together as much as possible. Remove ham from the skillet when lightly browned

Butter one side of each slice of bread. Place one slice of bread into the pan, buttered side down. Place Swiss cheese singles onto unbuttered side of the bread in the skillet.

Add the heated ham slices on top of the Swiss cheese.
Place the scrambled eggs on the ham.
Add the American cheese slices on the eggs.
Top the sandwich with the second slice of sourdough bread; buttered side up for grilling.
When bread slice being grilled is a light brown carefully turn the sandwich to grill the top slice of bread. Grill about 2 minutes or until lightly brown.
Slice the sandwich diagonally through the middle and serve.

DENNY'S ®CHICKEN FAJITA BREAKFAST SKILLET

Denny's® Chicken Fajita Breakfast Skillet
Serves 2

Ingredients:
2 boneless skinless chicken breasts
2 cups home fries or hash browns
1 teaspoon fajita seasoning
1 small bell pepper
1 small onion
4 eggs
1/4 cup half-and-half
1/2 cup shredded cheese
Salt
Freshly-ground black pepper

1/2 cup sour cream (optional)
1/2 cup guacamole (optional)
Salsa (optional)
Flour Tortillas (optional)

Rub chicken breast with fajita seasoning.
Marinate chicken breast for 1/2 hour.
Slice marinated chicken into strips.
Use cooking spray and braise chicken in a hot skillet until done.
Add onion and bell pepper to skillet, fry and stir on high cooking quickly.
Remove all from heat and set aside.
Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispiness.
Salt and pepper to taste.
Divide in half and place on serving platters.
Mix egg with half-and-half, salt and pepper to taste.
Cook egg mixture into two separate omelets.
Place on top of browned potatoes.
Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
Sprinkle with 1/4 cup cheese on each fajita platter.
Serve with sour cream, guacamole, salsa and flour tortillas if desired.

OLIVE GARDEN® CAPELLINI POMODORO

Olive Garden® Capellini Pomodoro

14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste

COOK capellini pasta according to package directions.
MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.
DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.
SERVE immediately.

CHILI'S ® CAJUN CHICKEN PASTA

Chili's® Cajun Chicken Pasta
4 boneless, skinless chicken breast halves
4 teaspoons cajun seasoning
4 tbsp. butter or margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 oz. cooked and drained penne pasta
2 roma tomatoes, diced
1/4 cup fresh shredded parmesan cheese

Extra parmesan cheese

.
Moisten chicken lightly with water.
Place chicken in a large resealable plastic bag, shake chicken and cajun seasoning until thoroughly coated.
Heat 2 tablespoons butter over medium heat in a large skillet and saute chicken. Cook chicken about 6-7 minutes on each side.
In another skillet combine heavy cream, 2 tablespoons butter, and remaining seasonings over medium heat, stirring occasionally.
When cream mixture just begins to bubble, remove from heat, add about 1/4 cup parmesan cheese and stir to melt. Add pasta and stir to coat pasta.
When chicken is cooked through, cut into strips.
Divide pasta and sauce between two serving plates and top with chicken, diced tomatoes, and remaining parmesan.

CHEVY'S® REFRIED BEANS

I just don't like Rosarita. The canned refried beans have never won me over, but I can't get enough of the refried beans when we go out to a Mexican restaurant. So to enjoy refried beans at home, I had to make my own. Sorry Rosie! It's easy to make your own and once you do you may never want to open another can of Rosarita's Refried beans ever again.

This will make several batches of beans. Use 2 cups to 4 cups of cooked beans for refried beans, depending on desired servings. You can freeze any left over beans.

Freeze beans in 2 cup portions. This will make it easier to thaw. Use freezer containers that are airtight and moisture proof. Leave enough space at the top of the container for expansion of the beans. Fill the container to 1 inch from the top, making sure to include cooking liquid with each batch you freeze.

Cooked beans will keep in the freezer 2 to 3 months.


Chevy's Refried Beans

3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsely chopped
½ cup diced onion
1 tablespoon chopped garlic
½ jalapeño, stemmed, seeded, and chopped
1 tablespoon chile powder
2 teaspoons ground cumin
1 tablespoon salt

2-4 tablespoons olive oil

Clean and sort beans, discarding any discolored, withered, moldy or broken beans, small rocks/pebbles, and anything else that shouldn't be in your food.

In a stockpot, soak the bean overnight in the water (to cover). The next day, cook the bacon in a skillet over medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeño and cook for 5 minutes. Stir the chile powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. Add salt after beans have cooked about 1 1/2 hours, just before beans are soft.

To make refried beans:
Heat 2-4 tablespoons olive oil in skillet over medium heat.
Add 3 cups beans with their liquid to the hot oil and start smashing them with a potato masher or the back of a wooden spoon. Keep stirring and mashing until you get the texture that you like then continue to cook, stirring frequently, until the beans are a smooth, refried beans type consistency.

Note:
I often saute 2 cloves garlic minced or use a garlic press, and a small about of finely diced onion in the olive oil until translucent, then add the beans and follow the above directions on smashing and cooking.

OLIVE GARDEN® CREAM OF TOMATO AND BASIL SOUP

Cream of Tomato and Basil Soup
.
Prep Time: 5 minutes
Cook Time: 12 minutes
Serving Size: 4

4 Tbsp butter
1 ea small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

MELT butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
PUREE soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper.
GARNISH with remaining fresh basil and tomatoes and serve.

OLIVE GARDEN® ORECCHIETTA WITH RED PEPPER PESTO

Orecchiette with Red Pepper Pesto

½ cup walnut pieces
12 oz canned roasted red peppers, drained
¼ cup grated Parmesan cheese
1 cup fresh basil leaves, washed and dried
1/2 cup Italian parsley leaves, washed and dried

2 cloves peeled garlic
½ cup olive oil
1 lb orecchiette pasta
4 Tbsp unsalted butter (optiona)
Toasted walnuts, coarsely chopped
12 fresh basil leaves, washed, dried, and cut in thin strips
Pre-heat oven to 350ºF.

TOASTED WALNUTS
PLACE walnuts on sheet tray. Bake in 350ºF oven for 12 minutes.

RED PEPPER PESTO
COMBINE red peppers, toasted walnuts, parmesan cheese, basil, parsley and garlic in a food processor. With motor running, slowly add olive oil and process until mixture forms a coarsely chopped paste.

FINAL PLATING
COOK orecchiette pasta according to package directions. Drain pasta, reserving 1/2 cup cooking liquid, and return pasta to pot. Heat red pepper sauce in a sauce pot, stir in butter (if using) and reserved cooking liquid. Cook just until sauce is heated through. Stir in pasta and coat with sauce.
TRANSFER pasta to serving plates and top each with toasted walnut pieces and shredded basil.

WHITE CHOCOLATE BANANA BREAD PUDDING

White Chocolate Banana Bread Pudding

2 cups milk
1 cup heavy cream
3 large eggs
2 large egg yolks
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
12 ounces white chocolate, melted
1 loaf Banana Bread, cubed in about 1" cubes

Preheat the oven to 325 degrees. Lightly grease and 8-inch square cake pan.

Place the milk and 1/2 cup of the cream in a saucepan and bring to a boil over medium-high heat. Be careful not to let it boil over. Place the eggs, egg yolks, 1/2 cup of the sugar, salt, and vanilla in a bowl and gradually add the milk mixture, whisking all the while. Add the melted chocolate and mix until it is fully incorporated.

Place the bread cubes in the prepared pan and pour the custard over it, pressing down to dunk them. Let rest at least 15 minutes and up to an hour for the bread to absorb the custard.

Pour the remaining 1/2 cup cream over the top and sprinkle with the remaining 2 tablespoons sugar and transfer to the oven. Bake until the pudding is firm and a knife inserted comes out clean, about 1 hour.

Serve warm or at room temperature with caramel sauce, a dollop of sweetened whip cream or ice cream, and sliced bananas.

CHILI'S® GRILL AND BAR GRILLED CARIBBEAN CHICKEN SALAD

Chili's® Grilled Caribbean Chicken Salad
.
Chicken
4 boneless, skinless chicken breast halves
½ cup Teriyaki marinade (purchased or your recipe)

Salad
4 cups chopped green leaf lettuce
4 cups chopped iceberg lettuce
1 cup chopped red cabbage
½ cup drained mandarin orange wedges
½ cup drained pineapple chunks
1½ - 2 cups fresh fried tortilla strips or use packaged thin tortilla strips
.
Pico de Gallo
4 roma tomatoes, diced
½ cup diced spanish onion
2 teaspoons fresh, raw jalapeño, seeded, de-ribbed, and diced
2 teaspoons fresh cilantro, minced
pinch of salt
.
Chili's Honey Lime Dressing
¼ cup honey
¼ cup dijon mustard
1½ tablespoons sugar
1½ tablespoons apple cider vinegar
1½ teaspoons lime juice
1 tablespoon sesame oil
.
Chicken:
Marinate chicken in the teriyaki sauce in the refrigerator for at least two hours. When ready, grill chicken approximately 4 to 5 minutes per side. Slice grilled chicken into thin strips.
.
Pico de Gallo:
Combine all ingredients in a small bowl and chill.
.
Honey Lime Dressing:
Combine all ingredients in a small bowl and mix with electric mixer until smooth and creamy. Cover and chill.
.
Salad
Combine lettuce and cabbage in a large mixing bowl. Mix thoroughly, cover, and chill.

On 2-3 large serving plates, evenly divide chilled salad greens.
Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo and grilled chicken.

Sserve with honey lime dressing.

PAULA DEEN'S "NOT YO' MAMA'S BANANA PUDDING"

I found this recipe some time ago, but have yet to have an opportunity to try it.

Paula Deen's popular Banana Pudding recipe.
Not Yo' Mama's Banana Pudding

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla or banana-flavored pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Yield: 12 servings

GLUTEN-FREE BROWNIES

Another gluten-free recipe. These brownies were excellent. They were a cake like brownie but you can under-bake then a little for a more fudgy brownie. It should still test done so try not to exceed the baking time. We used half butter half olive oil and you could not tell we didn't use all butter. Once again we used Bob's Red Mill Gluten Free Flour Blend.

.

Gluten Free Brownie

1 cup Gluten Free flour mix
1 teaspoon xanthan gum
4 eggs
2 cups sugar
1/2 teaspoon salt
1 cups oil or 2 sticks melted butter (or half oil half butter)
1 teaspoon Gluten Free vanilla extract
4 oz unsweetened chocolate, melted and slightly cooled
Preheat oven to 350°F. Lightly grease a 9-inch baking pan and line the bottom with parchment paper, or sprinkle with rice flour or cocoa powder.
Melt butter and/or vegetable oil and chocolate over low heat. Stirring constantly until chocolate is melted and mixture is smooth.
Add eggs, one at a time beating until well blended after the addition of each egg.
Add the gluten-free flour, vanilla and salt to chocolate mixture and stir well.
Pour batter into prepared baking pan and bake at 350 degrees for 30-35 minutes.
Brownies are done when toothpick is inserted in center comes out clean. Cool in pan on wire rack. Cut with a sharp knife,

FRANK'S® REDHOT® BUFFALO CHICKEN DIP

I posted this recipe last year but it's worthy of a "re-post" especially with Super-Bowl around the corner.

FRANK'S® REDHOT® BUFFALO CHICKEN DIP
You can use 2 cups shredded cooked chicken in place of the canned chicken.

.

FRANK'S® REDHOT® BUFFALO CHICKEN DIP

.

Servings: 3 1/2 cups dip

Prep Time: 5 min.

Cook Time: 20 min.

.

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor FRANK'S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

.

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables..Tips1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking..2.Tips: You may substitute 2 cups shredded cooked chicken..3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.

4.Tailgating Tip:

Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Z'TEJAS SOUTHWESTERN GRILL CHICKEN SALAD WITH APPLES & GREEN CHILE BLUE CHEESE DRESSING

Z’Tejas Southwestern Grill Chicken Salad with Apples & Green Chile Blue Cheese Dressing

Serves: 4

Green Chile Blue Cheese Dressing:
1/2 cup buttermilk
1 1/2 cup mayonnaise
1/4 cup creole mustard
1 tsp. worcestershire
1 shot tabasco sauce
pinch of kosher salt and black pepper
1 clove garlic minced
1 Tbs. parsley chopped
1 oz. fresh spinach
1 anaheim pepper roasted, peeled and seeded
4 oz. blue cheese
zest of one lemon
1 egg hard boiled and chopped

Place all ingredients in a bowl and mix together with a wire whisk.
Transfer to a storage container and store in the refrigerator for up to one week.

Chicken Salad with Apples :
4 oz. chicken cooked and diced
4 oz. assorted lettuces
3 oz. roma tomato diced
1 oz. crumbled blue cheese
1/2 small red apple sliced thinly
2 oz. Green Chile Blue Cheese Dressing

Place lettuce, tomatoes, chicken and apples in a mixing bowl and ladle dressing over top.

Mix well and transfer to serving dish.

Sprinkle blue cheese over salad and serve.

DIVE! S'MORES

Steven Spielberg's submarine-themed restaurant closed in 1999. This is a take on one of the desserts served at Dive!

Dive! S'mores
2 whole graham crackers (4 sections, not separated)

two 1 1/2-ounce Hershey milk chocolate bars

16 Large marshmallows

2 Tablespoons Hershey's chocolate syrup, in squirt bottle

.
Preheat the broiler.

Place graham crackers side by side on an oven-safe plate (such as ceramic) a baking sheet.

Place the milk chocolate bars on top of the graham crackers.

Place the marshmallows on the chcocolate in 4 rows. Arrange 4 across, 4 down.

Place plate or baking sheet on the middle rack under broiler for 1 to 3 minutes or until the marshmallows turn light brown on top. Watch marshmallows carefully.

Remove from the oven. If you used a baking sheet, carefully slide the dessert onto a serving plate.
Using a squirt bottle drizzle the chocolate syrup over the marshmallows in a sweeping back-and-forth motion. Drizzle the chocolate diagonally across the dessert one way, and then the other, creating a cross-hatch pattern. Allow the chocolate to over-shoot the dessert so that it creates a decorative pattern on the serving plate as well.

Variation: When S'mores are removed place additional graham crackers on top of each dessert and omit chocolate syrup. This will be a little closer to the version found around campfires.

SWEET TOMATOES' JOAN'S BROCCOLI MADNESS

Sweet Tomatoes' Joan's Broccoli Madness Salad

1 head raw broccoli
1/2 cup crumbled cooked bacon
1/2 cup cashews
1/3 cup raisins
1/4 cup chopped red onion
Dressing
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Wash broccoli and pat dry. Chop off bottom 2 inches or so of stems and break head into florets. Place in a large bowl; add bacon, cashews, raisins and red onion. In a separate small bowl for the dressing, combine mayonnaise, sugar and cider vinegar; stir until smooth. Toss broccoli mixture with dressing. Let set approximately 10 minutes before serving. Serve on chilled salad dishes.
Makes 6 to 8 servings.

CHEVYS® MESQUITE-GRILLED BBQ CHICKEN QUESADILLA®

Chevy's Mesquite-Grilled BBQ Chicken Quesadilla
.

Mesquite Marinade

1/2 cup water

1teaspoon mesquite-flavored liquid smoke

dash ground black pepper

.

Spicy BBQ Sauce

1/2 cup Bulls-Eye Original BBQ Sauce

1/4 teaspoon cayenne pepper

dash chili seasoning

.

Quesadilla

1/3 cup sliced red peppers

1/3 cup sliced green peppers

1/3 cup Spanish onion

1 large (12 inch) flour tortillas

1 1/3 cup shredded Monterey Jack cheese

.

Marinade:

Combine all the marinade ingredients in a bowl. Add chicken breast fillet to the marinade. Cover and marinate in refrigerator for 1 hour.

.

Preheat grill to high.

.

Spicy BBQ Sauce:

Mix all BBQ sauce ingredients in a small bowl. Set aside.

.

Grill chicken 4-5 minutes or until done. Cut into bite-sized pieces.

.

Spray a skillet with non-stick spray and heat over medium heat. Place a flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoon half of the vegetables over the cheese and top veggies with half of the chicken.

.

Spoon a portion of the BBQ sauce over the chicken. Sprinkle 1/3 cup of cheese over the chicken. Fold the other side of the tortilla over the filling, and press down slightly. Cook until cheese melts.

.

Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat with second tortilla. Serve with salsa, sour cream and guacamole, if desire.

GRAND FLORIDIAN RESORT CREAM OF MUSHROOM SOUP

Grand Floridian Resort Cream of Mushroom Soup

Yield: 9 (6-ounce) servings.

Ingredients:
2 tablespoons butter
1⁄2 of a medium onion, diced
3 celery ribs, diced
1 garlic clove, minced
4 tablespoons flour
1 tablespoon dry white wine
4 1⁄2 cups chicken stock
2⁄3 cup whole milk
1 bay leaf
8 ounces mushrooms, sliced
2⁄3 heavy cream
1 teaspoon salt
1⁄4 teaspoon white pepper

Melt butter in 2-quart sauce pot. Add onion, celery, garlic; sweat until translucent, stirring occasionally.

Add flour to pan when butter pools from the vegetables. Stir until incorporated. Cook slowly for 5-8 minutes to develop the thickening power of the flour.

Whisk in the dry white wine, chicken stock, whole milk and bay leaf to the contents of the pan. Stir until soup simmers and thickens slightly,

Add mushrooms to the soup; allow to simmer for 20 minutes to develop soups flavor. Remove the bay leaf. Finish with heavy cream and season to taste with salt and pepper. Serve hot.

RASPBERRY MOJITO

Make this a Raspberry Fauxjito (or nojito, non alcoholic drink) for the whole family by just leaving out the rum.

Raspberry Mojito
Yield: 1 serving
.
1 Tablespoon + 1 teaspoon Torani Raspberry syrup
1 Tablespoon fresh lime juice
4 mint leaves
1-2 shots (1/8-1/4 cup) light rum
1/2 cup cold club soda
.
Combine lime juice, syrup and mint leaves in a 12-oz. glass, crushing mint slightly. Fill glass with ice. Add rum and club soda. Stir.

ANDERSEN'S SPLIT PEA SOUP

Andersen's, famous for their split pea soup, doesn't begin with a ham base or add ham to their recipe. If you want to start with a ham base, cook this the day before and refrigerate the broth over night. The next day you can easily remove the solidified fat that is sitting on top of the broth. Then follow the recipe below using your broth in place of the water.

Andersen's Split Pea Soup

Source: Los Angeles Times

8 Cups water

2 Cups green split peas

1 rib celery, coarsely chopped

1 Large carrot, chopped

1 Small onion, chopped

1/4 Teaspoon thyme

Dash red pepper

1 bay leaf

Salt & Pepper to taste

.

Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Discard bay leaf. Press soup through fine sieve and reheat just to boiling point.

ROCK BOTTOM RESTAURANT & BREWERY - ROCK BOTTOM BEER BREAD

This is the bread Rock Bottom serves with their Asaigo Cheese Dip.

Rock Bottom Restaurant & Brewery - Rock Bottom Beer Bread

2 – 12 oz. bottles Pale Ale beer
5 cups flour, all-purpose
2 Tbsp baking powder
½ cup sugar, granulated
Pinch salt
2 bunches green onions, sliced
¾ cup Cheddar cheese, grated
as needed pan spray
1½ - 2 oz. butter, melted

Makes 5 mini loaves

Preheat oven to 300°.

Pour beer into mixer bowl. Add 1/3 flour. Mix on slow speed for 30 seconds. Add 1/3 more flour. Mix for 30 seconds more. Add baking powder, sugar, and salt, mix for 30 seconds. Add remaining flour and mix for one minute. Add cheese and scallions to flour mixture and mix for one minute.

Spray 5 mini loaf pans (disposable aluminum work great) with pan spray. Fill each pan ¾ full with batter.

Brush loaf with melted butter.

Bake at 300 degrees until lightly browned. Remove pans from oven and brush each loaf with melted butter.

Remove bread from pans to cool.

Serve with Asaigo Cheese Dip

HAPPY NEW YEAR 2010