Mandarin Pasta Spinach Salad with Teriyaki Dressing (from lecremedelacrumb)

 

(This is a highly requested recipe when I have made it and brought to dinners.  The dressing is addicting and is what makes this salad - enjoy!)

Ingredients:

~  8 oz. bowtie pasta  ( I have used mini bowtie and it works really well)

~  4 c. spinach leaves

~  1/2 c. craisins

~  1/3 c. pine nuts (she has you can use cashews, but I find the pine nuts are perfect)

~  1 ( 4oz) can mandarin oranges, drained

~  1/4 c. cilantro leaves, roughly chopped ( I usually omit this - I have family that doesn't like cilantro)

Dressing:

~  1/3 c. teriyaki sauce, can use Kikkoman
( the thicker the better, we use Kinder's - we found this at Costco)

~  1/3 c. rice wine vinegar (I use the seasoned rice vinegar)

~  1/2 tsp. garlic powder

~  1/2 tsp. onion powder

~  1/4 tsp. salt

~  1/4 tsp. pepper

~  1 Tbsp. sugar

~  1/2 c. oil ( I used avocado oil, but can use olive oil)

Instructions:

1.  Cook pasta according to package instructions, drain and rinse with cold water.  Set aside.

2.  While pasta is boiling, prepare dressing.  In a jar combine all dressing ingredients.  Cover, shake to combine.  Chill until ready to use

3.  In large bowl, toss together pasta, spinach, craisins, nuts, mandarin oranges and cilantro if used.  Before serving, pour dressing over salad, toss and serve

Olive Garden Chicken Gnocchi Soup - with a little touch

( I found this wonderful soup from pinterest-tournadoughalli- we love everything gnocchi, and this turned out amazing!)

~ 1 lb. boneless skinless chicken breast, cooked and shredded (I marinated mine overnight in Italian dressing, then cooked them on the grill or use leftover grilled chicken)

~ 1 Tbsp. Avocado oil

~ 4 Tbsp. butter

~ 3/4 c. flour

~ 1 small onion, chopped

~ 3 cloves garlic, minced

~ 6 c. chicken broth

~ 2 c. milk

~ 1 c. carrots, shredded

~ salt and pepper to taste, I also used some seasoning salt

~ 1 16oz pkg. mini potato gnocchi, I used regular

~ 1 c. spinach, chopped, optional

1.  In large dutch oven or stock pot, melt butter and oil together.

2.  Add onions, carrots and garlic and cook until onions are translucent.

3.  whisk in flour and let cook for a minute, slowly stir in chicken broth and simmer until it starts to thicken up.

4.  Meanwhile cook gnocchi in pan according to directions on package, drain and set aside.

5.  Add milk to the veggies and chicken broth, mix and bring to a boil, stir in seasonings.

6.  Once it boils, reduce heat and add the cooked gnocchi, spinach and chicken, simmering until heated through and thickened.

**can add 1c. chopped celery

 

French Dip Sandwiches

 French Dip Sandwiches

(This comes from my husband, he knows how to cook!  And a family favorite!)

One loaf of  French bread, sliced  in half diagonal

 melted butter

parmesan cheese, in the can

sliced roast beef

au jus ( can buy packet but we like the one in the small bottle called "Johnny's"

--spread butter on French bread halves and sprinkle Parmesan cheese on both, put under broiler until toasted and light brown

make up Au Jus and 2 minutes before taking off stove, add the sliced roast beef to give it extra flavor, then remove the beef and put on top of bread and put it together, slice and serve with juice on the side for dipping.

Note:  can put sliced mozzarella cheese on top and melt before putting beef on.

Marshall's Wonton Salad

     Wonton Salad

Makes 8-12 servings

Ingredients:

• 3-4 chicken breasts cooked and shredded

• 2-3 bunches of spinach

• 1 small head of lettuce

• ¾ lb. grated swiss cheese

• 1 c. cottage cheese

• 1/2 pkg. Wonton wrappers - Cut in strips and fry until crisp

Dressing Ingredients:

• 1.5 tsp. Poppy seed

• ¾ c. White vinegar

• ½ c. Oil

• ¾ c. Sugar

• 1 ½ Tbsp. Grated onion can use minced

• 1.5 tsp. Salt

• ¾ tsp. Dry mustard

Instructions:

1. Mix dressing with hand blender or regular blender, and let sit.

2. Mix salad, and let it sit - add wontons and dressing just before serving.

   
   
   

Taco Salad

 Taco Salad

(this recipe brings back so many high school memories!  We had the best lunch ladies who made everything from scratch so many good lunch meals!  I have not been able to get Nellie's rolls, it was a family secret, but I'm thinking mine come close to being the best anyway :))

1 lb. hamburger, crumbled and cooked with 1 packet of taco seasoning  

grated cheese or cut into small cubes, cheddar/ jack 

chopped tomatoes

chopped yellow onions or green onions

1 can beans, I like black, but they usually put red beans in 

small can of sliced olives

crushed tortilla chips

Italian dressing in bottle, ( I don't have an amount) mixed with small amount of mayonnaise - mix in with salad and add tortilla chips - use the dressing as a salad dressing so don't overdo it!

Tex Mex Dip

TEX MEX DIP

(or 7 layer dip) 

(this dip came from a friend when we lived in our apartment in South Orem)

1st layer :  1 can refried beans

2nd layer:  8 oz. container of sour cream

                    3/4 c. mayonnaise

                    1 pkg. Taco seasoning

                    Mix this 2nd layer together and put on top of 1st and 2nd layer

3rd layer:  guacamole (or small guacamole dip container)- to make guacamole I use 2 avocados , smash, I don't measure the rest of the ingredients because it's to your taste, lemon juice about 1 1/2tsp. can use lime juice, mayonnaise, about 1/4 c. , garlic powder, about 2 tsp.  I like garlic so I am generous, garlic salt to taste, I usually just sprinkle it over just to give it enough flavor.

4th layer:  green onions( about 3 to 4) , chopped 

5th layer:  tomatoes, chopped ( I use enough to cover layer about 2 medium ones)

6th layer:  1 can sliced olives ( or 2 small ones)

7th layer:  grated cheese, about 2 c.  ( I use colby jack cheese) 

Serve with Tortilla chips and enjoy!

Lion House Quiche

Lion House Quiche Lorraine

1 - 9 inch unbaked pie crust

1 c. (4 oz we use a little more than that) shredded Swiss cheese, can use Gruyere cheese

6 sliced bacon, cooked and crumbled

3/4 c. ham, minced

2 green onions, sliced and chopped

1/2 green pepper, chopped

3 eggs, slightly beaten (my husband uses 5 to 6)

1 c. light cream (use a little more, but not too much!)

1/2 tsp. grated lemon peel

1/2 tsp. salt

1/4 tsp. dry mustard

Bake unpricked pastry shell for 5 min. at 425 degrees F. Remove from oven and arrange cheese, bacon, and ham in bottom of shell.  Sprinkle with green onion and green pepper.  

In medium bowl combine eggs, cream, lemon peel, salt, and dry mustard.  Pour evenly over cheese mixture.  Bake at 325 F. for 45 min. or until set.  Remove from heat and let stand about 10 min. before serving.