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.