olivia_sutton | Entries tagged with recipe

Summer Fruit and Pasta Salad

Ingredients

Pasta (Rotini, Tri-color)

Watermelon, cut into cubes

Canned Pineapple, drained and rinsed

Canned Mandarin oranges, drained & rinsed

For sauce

Light Mayonnaise

Paprika

Dried Mustard

Orange Juice

Directions

1)   Cook (two cups) pasta as directed, drain, rinse with cold water, set aside.
2)   While pasta is cooking, cut watermelon into bite-sized pieces. If desired, use melon baller to form watermelon.
3)   Add rinsed and strained pineapple, oranges, and watermelon to drained pasta in large bowl. Set aside.
4)   In small bowl, combine 1 cup mayonnaise, 1 teaspoon paprika, and ½ teaspoon dried mustard. Mix well. Add orange juice, as needed to thin mixture. (I used 2 teaspoons).
5)   Pour mayonnaise mixture over pasta and fruit mixture. Stir gently to coat. Refrigerate. Stir again, lightly, before serving.

Current Location: Michigan
Current Music: Hobbit Soundtrack

This was originally posted to my Tumblr, about one year ago.
Note: I made Spicy Ranch chicken for the second time tonight and it turned out really well. I was trying to mimic Applebee’s “Tequila Lime Chicken” - the original recipe, not the new one, but this turned out better.

Spicy Ranch Chicken Recipe

Ingredients

Boneless, skinless chicken breast

"Old World Fire Roasted Creations Tequila Lime Dry Rub & Marinade"

Hidden Valley Spicy Ranch Salad Dressing

Co-Jack Cheese (Colby/ Monterey Jack)

Take 3-4 boneless skinless chicken breasts, sprinkle liberally with “Old World Fire Roasted Creations Tequila Lime Dry Rub & Marinade” push the rub into the chicken.
2. Place the chicken pieces in a glass baking dish (such as Pyrex).
3. Pour lots of Hidden Valley Spicy Ranch salad dressing on chicken. Use a rubber/plastic spatula to “frost” chicken. It should be completely covered with about 1/4” of salad dressing.
4. Cover chicken and dressing with fine-cut shredded Co-Jack (Colby/Monterey Jack) Cheese. I use Sargento, but it really doesn’t matter - feel free to shred your own cheese, switch to Cheddar, etc. Please note though that Co-Jack melts really nicely and results may vary with other types of cheese.
5. Place baking dish in oven and cook at 350 degrees F for about an hour, or until chicken is done.
Prep time: 5-10 Minutes; Baking Time: 1 hour; Level: Dead Easy.
Further Notes: I’ve had the spice mix I use for this chicken in my cupboard for ages and never knew what to do with it (it’s a tad salty tasting for most uses) but in this recipe it really makes the chicken moist and flavorful. No idea where I bought it, possibly Old World Market. Obviously, another lime-based pepper & salt spice mix or rub will work. Oh, same goes for the salad dressing — I needed to use up some salad dressing the first time I made this. I think Kraft also makes a “Spicy Ranch” dressing. Any Southwestern or spicy style ranch dressing would work.
This is an easy, quick, and really good recipe. It tastes wonderful. The chicken is moist and flavorful and the sauce melts down and can be spooned onto the chicken if you like a lot of sauce, or not if you don’t.

Current Location: Michigan
Current Music: Hobbit Soundtrack

Hi all,

Last night for dinner I made something that turned out really well and tasted extremely good - salmon roll with white wine cream sauce. I had bought the salmon rolls (stuffed with spinach and cream cheese) last week, frozen, from the new D&W. And I had the first one just pan cooked in Olive Oil, butter, and white wine. It was good, but because I put it in the pan still frozen, it got a bit brown before it was done. Still, it was good. (Alas, I still don't have a working oven. Have to make do with stove top, microwave, and toaster oven). Oh, and crock pot.
But, for last night I thought I'd try a cream sauce - and defrosting the salmon roll. Because, well, if semi-homemade is good enough for Sandra Lee it's good enough for me. Anyway, I defrosted the salmon for 5 minutes, put it in the pan with Olive Oil for a few minutes, added the white wine, then when it was mostly cooked added the heavy cream and a bit of butter. Once the salmon was cooked, I took it out and finished the sauce with a bit more wine, some dill, and cracked black pepper. Poured the sauce over the salmon roll, and presto! Perfect dinner! It was very, very good. The frozen brussel sprouts I cooked in the microwave were only so-so tho'.
Anyway, I must make it again!
Olivia

Current Mood: tired
Current Location: work
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