Crockpot Chicken and Stuffing

Crockpot Chicken and Stuffing

Ingredients

• 4 thawed boneless chicken breasts
• 1 box Stuffing Cornbread Mix (6oz)
• 1 can cream of chicken soup
• ½ cup sour cream
• ¼ cup water

Instructions

1. Place chicken breasts in bottom of crockpot.
2. Pour stuffing mix over chicken.
3. In a medium size bowl combine cream of chicken soup, sour cream and water; mix well.
4. Pour on top pf stuffing mix.
5. Place lid on crockpot and cook on low for 4 hours
6. Fluff and serve.

Noodles & Co Pesto Cavatappi

Noodles & Company Pesto Cavatappi (Copycat Recipe)

Ingredients:

3/4 box cavatappi noodles (you can use any shapes you like but use a hearty noodle)

1/2 pint grape tomatoes, sliced in half lengthwise

1/2 pint sliced mushrooms

1/3 cup white wine

1/4 cup cream

7 oz. pesto 

EVOO 

shredded Parmesan cheese

Directions:
1. Cook pasta as directed on packaging.
2. While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO. 
3. When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.
4. Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto. 
5. Plate and top with shredded Parmesan cheese!

Southwest Pasta Salad

Southwest Pasta Salad
Recipe by Our Best Bites

Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Directions

To prepare dressing place Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Herbed Grilled Salmon

Herbed Grilled Salmon

Ingredients:

• Vegetable oil spray
• 1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
• 1/2 lime
• 2 Tablespoons white wine
• 1 teaspoon mayonnaise (may substitute butter)
• 1/2 teaspoon kosher salt (optional)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon Hungarian sweet paprika

Preparation:

Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.

In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

Yield: 4 servings

Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.