Wednesday, January 25, 2012

The Columbia’s Original “1905” Salad

Recipe from:  Columbia Restaurant

4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces
1 ripe tomato, cut into eighths
1/2 cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)
1/2 cup Swiss cheese, julienne 2" × ⅛"
1/2 cup pimiento-stuffed green Spanish olives
2 cups “1905” Dressing (see recipe below)
1/2 cup Romano cheese, grated
2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon

Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients:
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
⅛ cup white wine vinegar
Salt and pepper to taste

Salad Dressing Preparation:
Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

**AMAZING!  This salad comes from my favorite restaurant in the Tampa Bay area.  It tasted just like it does in the restaurant.  I am so happy that now I can have it whenever I want it.  

Brown Sugar and Balsamic Glazed Chicken

Recipe adapted from: C+C Marriage Factory

1 (2 pound) boneless pork tenderloin (or chicken)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast/chicken. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast/chicken with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

**This was a HIT!  I didn't have a pork tenderloin so I improvised with chicken and it was delicious.  We're definitely keeping this recipe.

Sunday, January 8, 2012

Buffalo Chicken Baked Pasta

Recipe from: How Sweet It Is
1 pound pasta (I used orecchiette)
3 boneless, skinless chicken breasts, cooked and cut into chunks (I used our left over shredded buffalo chicken from here)
1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
4 ounces freshly grated monterey jack cheese
1/3 cup freshly grated sharp cheddar cheese + more for topping
1/3 cup buffalo wing sauce (I used Frank's Red Hot)
1/3 cup panko bread crumbs
salt and pepper to taste
for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

1.  Preheat oven to 375 degrees F.
2.  Prepare water for pasta and cook according to directions.
3.  While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.
4.  Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Tuesday, January 3, 2012

Slow Cooker Buffalo Chicken

Recipe from: My Kitchen Apron
3 lb. bag of frozen chicken breasts
1 bottle Frank's Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 TBSP butter (I left this out)

1   Put frozen chicken, wing sauce, and ranch dip mix into slow cooker.
2.  Cook on low at least 6 to 7 hours
3.  Using two forks, shred chicken and return to slow cooker.
4.  Add butter.
5.  Cook on low for an additional hour.
6.  Serve on hoagies.  

**This was delicious.  I have some leftovers and I've been looking for something else to make with it.  It was super easy and we will be having this again.  Enjoy!