Santa Fe Chicken Salad

Santa Fe Chicken Salad
Serves: 1 
Ready In: 30-60 minutes
1 boneless chicken breast
mixed salad greens
crushed tortilla chips
sour cream
guacamole
Pico de Gallo:
3 large tomatoes, diced
1 large onion, diced
2 tablespoons diced jalapenos
2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1/2 cup fresh chopped cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
Marinade:
2 tablespoons gold tequila
1/4 cup freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1 teaspoon fajita seasoning mix
3/4 teaspoon minced fresh jalapeno pepper (seeded)
3/4 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Mexi-Ranch Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1/2 teaspoon white vinegar
1 teaspoon minced canned jalapeno slices
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1 dash garlic powder
1 dash freshly-ground black pepper
Prepare pico de gallo: In small bowl, combine all ingredients; mix
well; cover and refrigerate overnight.
Place all marinade ingredients in resealable plastic bag or in
non-reactive baking pan; add chicken, turn
to coat. If using a pan, cover. Refrigerate over night, turning
chicken in marinade occasionally.
When ready to cook chicken, preheat grill. Remove chicken from
marinade; discard marinade. Season both sides of chicken with
fajita seasoning. Place on hot grill and grill until done and
juices run clear.
Meanwhile, prepare Mexi-ranch dressing: In small bowl, combine all
ingredients and mix well. Cover and refrigerate.
Prepare a plate of your favorite greens. Place a ramekin of sour
cream, a ramekin of pico de gallo and a ramekin of guacamole on
plate. Top salad with chicken.
Garnish with chopped scallions and crushed tortilla chips.
Serve with Applebee’s Mexi-Ranch Dressing.


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Delicious Houston Spinach Dip

Serves: 6
Ready In: 30-60 minutes
Ingredients:
2 bags (1 pound size) raw fresh spinach
1/8 pound organic butter
1 teaspoon minced garlic
2 tablespoons minced onions
1/4 cup all-purpose flour (or gluten free)
1 pint heavy cream
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1/2 teaspoon Tabasco sauce (or more to taste)
1/2 teaspoon sea salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey jack cheese
1 can/jar artichoke hearts — coarsely diced
Directions:
Steam spinach; strain and squeeze water out. Must be very dry. Chop
finely and set aside.
In heavy saucepan, melt butter. Then, add garlic and onions and
saute for about 3-5 minutes.
Add flour to make a roux. Stir and cook about 1 minute.
Slowly add heavy cream, stirring with a whisk to prevent lumping.
Mixture will thicken at the boiling point.
When it thickens, add lemon and lime juice, Tabasco, salt and Parmesan
cheese.
Remove from heat and let stand 5 minutes.
Stir in sour cream. Fold in dry, chopped spinach, coarse diced
artichoke hearts and jack cheese.
Stir until cheese is melted. Serve immediately.
Serve with salsa, sour cream and tortilla chips or pita bread for
dipping.


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Shanghai Duck

8 lg Scallions,
Cut into 2-inch lengths 2 md Star anise, broken into
16 sections
2 sl Gingerroot,
Half-dollar size 5 lb Duck
1 c Dark soy sauce
1 c Light soy sauce
1 c Water
3/4 c Sugar.
Honey

Put the scallions, star anise and gingerroot in a heavy pot. Place the duck, breast sideup in the pot. Mix the remaining ingredients and pour over the duck. Cover and bring to a boil. Simmer for about two hours or until tender, turning every half-hour. Remove duck from pan and place on a shallow dish, rub honey on duck, place duck in a 400 degree oven just until crispy…not too long. Remove and chop into small pieces. Reserve liquid and serve at the table as a sauce. Sometimes I thicken it a little but most of the time we just serve it as is.


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