Thursday, July 10, 2008

Becky's Broccoli Salad

2 heads broccoli
2 c. sliced purple grapes
3 green onions
½ c. crumbled bacon
¼ c. sliced almonds
1 c. craisons
1 c. mayonnaise
2 Tbsp. rice vinegar
2 Tbsp. sugar

Cut broccoli to bite size pieces (I don’t usually us the stems, but you can if you want).
Mix together grapes, onions, bacon, almonds and craisons.
Mix mayonnaise, vinegar and sugar together until it becomes a smooth sauce.
Pour the sauce over all the other ingredients and mix well.

Honey Cream Filled Crescents

4 oz cream cheese, softened
3 Tbsp. honey, divided
¼ c. sliced almonds
1 package (8 oz) refrigerated crescent dinner rolls
Dash of ground cinnamon

Preheat oven to 375˚. Mix cream cheese and 2 Tbsp. of the honey. Stir in almonds.
Unroll crescent roll dough; separate into 8 triangles.
Spread 1 rounded Tbsp. cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
Bake 12 – 14 minutes or until golden brown. Serve rolls warms, drizzled with remaining honey.

Yield: 8 crescent rolls (1 serving each)

Pepper Biscuit Pull-Apart

I almost always serve this when we're having Orange Grove Chicken Avocado Salad.

¼ tsp garlic powder
¼ tsp salt, if desired
¼ tsp dried oregano
¼ tsp dried basil leaves
4 ½ tsp olive oil
1 (12 oz) can refrigerated flaky biscuits
¼ c. chopped green bell pepper
¼ c. chopped red bell pepper
1 oz (1/4 c.) shredded mozzarella cheese
2 Tbsp. grated Romano or Parmesan cheese

1. Heat oven to 400˚.
2. In small bowl, combine garlic powder, salt, basil and oregano; blend well. Set aside.
3. Separate dough into 10 biscuits. Place 1 biscuit in center of ungreased cookie sheet.
4. Arrange remaining biscuits in circle, edges slightly overlapping, around center biscuit. Gently press out to 10 inch circle.
5. Brush with olive oil; top with bell peppers and cheeses. Sprinkle garlic powder mixture over top.
6. Bake at 400˚ for 12 to 15 minutes or until golden brown. To serve, pull apart warm biscuits

Orange Grove Chicken Avocado Salad

This is my favorite meal. I got this recipe from a grocery store's monthly news-letter, I am so glad I didn't just toss it into the trash, I love, love, love this salad!

1 (1.26 oz) package Lawry’s fajitas marinade
2/3 c. orange juice
1 Tbsp. extra virgin olive oil
1 lbs. boneless, skinless chicken breast
1 (10 oz) bag washed and torn romaine lettuce
1 (2.2 oz) can sliced ripe olive, drained
2 large oranges, peeled and cubed
1 ripe avocado, peeled, pitted and cubed
2/3 c. thinly sliced and quartered red onion
Chili Orange dressing
1 c. coarsely crushed tortilla chips

Stir together contents of marinade packet, orange juice and oil in a medium bowl. Add chicken and let marinate, refrigerated for several hours or overnight. Place on grill over medium heat for 3 to 5 minutes per side or until lightly charred. Remove from grill and cut into bite-size strips.
Place lettuce in a large salad bowl and top with olives, oranges, avocado, onion and grilled chicken.
Toss with dressing and sprinkle with tortilla chips

Chili Orange Dressing:
In a small bowl, whisk together 1/3 c. extra virgin olive oil, 1/3 c. orange juice, 2 Tbsp. lime juice, 1 Tbsp. honey, 1 tsp. garlic powder, ½ tsp. chili powder, ¼ tsp. salt and ¼ tsp. pepper.