Mandarin Orange Salad

Mandarin Orange Salad You'll Need: 1 bag of mixed greens 1 cup chopped celery 1/4 cup scallions (optional) 15 oz can mandarin oranges -drained 1 cup slivered almonds -saute until lightly browned 1/2 cup oil 4 TBSP tarragon vinegar 1/2 tsp tabasco 1 tsp salt 4 Tbsp sugar Combine greens, celery, scallions, and oranges in a bowl. IN a blender combine remaining ingredients. Put dressing on right before serving.

Wild Rice Casserole

You'll Need: 3 Tablespoons extra virgin olive oil 1 medium onion, finely diced 3 stalks celery, finely diced 3 carrots, peeled and diced 2 Tablespoons fresh minced garlic 2 Cups steamed white rice 16 oz prepared wild rice (or just use the wild, no white) 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon garlic salt You'll Need (for cheese sauce) 4 Tablespoons butter 1/4 Cup all purpose flour 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 Cups chicken broth 2 Cups shredded cheddar cheese Top with 1 1/2 Cups shredded cheddar cheese Directions: 1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low. 2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

Chicken Primavera Risotto

You'll Need:
2 boneless, skinless chicken breasts (cooked and diced)
1 lemon cut in half
1 small onion chopped
1 garlic clove minced
1 box or 2 smaller pouches of chicken flavored rice, cooked
1 medium carrot diced small
1 medium zuchini chopped
2 tomatoes diced small
2.5 cups chicken broth
1/2 cup asiago cheese
1 tsp dried basil
2 ounces cream cheese

Directions:
Cook chicken with the lemon (just turn lemon on cut side and let it caramelize). Set aside chicken and dice later. Add 2 tbsp oil ot pan and cook onion and garlic. add rice and then juices from lemons.cook 4 minutes. Add in carrot, zuchini, and tomato and chicken broth. Bring to a boil then reduce and simmer for 5 minutes. Add in chicken. Remove from heat and add in cheeses. Enjoy

Chicken Marsala

You'll Need:
1/3 cup flour
1 tsp salt
3 tbsp butter
2 tbsp olive oil
1 pkg mushrooms
1/2 cup chicken broth
3/4 cup marsala wine
1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onion
1/2 tsp ground pepper
1 tsp basil
3/4 tsp parsley
6 boneless, skinless, chicken breasts sliced thin.

Directions:
MIx flour, garlic, marjoram, minced onion, salt and pepper. Coat chicken in mix. Heat 2 tbsp of the butter and all of the oil in a skillet. Cook chicken. Remove chicken and set aside. Cook mushrooms. Add in broth and flour mix. Add wine. Bring to boil, then Simmer 5 min. Stir in 1 tbsp butter and basil. Cook 2 more min. Add in chicken. Cook until heated. Serve. Can sprinle with parsley.

Apple Stuffed Pork Tenderloin

You'll NeeD:
3 tablespoons olive oil
1 small onion, chopped
2 apples, peeled, cored and chopped
1 tbsp sage
2 cups bread cubes
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied (or sliced open)

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Cook until soft. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 1.5 hours. Remove from the oven and let rest for 15 minutes before slicing.

Shrimp Pasta with Oven Dried Tomatoes

You'll need:
1 pint cherry or grape tomatoes, halved
Olive oil
Small pinch of sugar
small pinch salt
small pinch pepper
1 lb. bowtie pasta, rotini noodles, or other favorite pasta
2 tbsp. unsalted butter, divided
1 lb. medium shrimp, peeled and deveined
¾ cup chopped yellow onion
2 cloves garlic, minced
½ tsp. red pepper flakes
½ cup dry white wine
6 oz. mascarpone cheese
½ cup fresh basil leaves, chopped
¼ cup grated Parmesan, plus more for serving

Directions:
To make the oven dried tomatoes, preheat the oven to 225˚ F. Place the tomatoes in a small baking dish in a single layer, cut side facing up. Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper. Bake for about 3 hours, or until the tomatoes are mostly shriveled up. Refrigerate until ready to use.

Bring a large pot of salted water to boil. Once boiling, cook the pasta according to the package directions. Drain well.

While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium-high heat. Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes. Remove to a plate, tent loosely with foil and set aside. Melt the remaining tablespoon of butter in the pan. Sauté the onion until slightly softened, about 4-5 minutes. Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds. Add the wine and scrape any browned bits from the bottom of the pan.

Reduce the heat to medium-low. Return the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes. Add the mascarpone to the pan and stir until completely melted. Stir in the basil and Parmesan, and season with salt and pepper to taste. Serve immediately with additional Parmesan as desired.

Source: www.annies-eats.com

Chicken Kiev

You'll Need:

1/4 cup butter, softened
1/8 teaspoon garlic powder
1 tablespoon chopped fresh parsley

5 cups honey-sweetened corn flake cereal
3 tablespoons chopped fresh parsley
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1/4 cup buttermilk

Directions:
In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.