Shrimp Pasta Salad

SHRIMP PASTA SALAD
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2 pkgs. Good Seasons Italian dressing mix
2 c. mayonnaise
2 c. buttermilk
1 lb. vermicelli, break into 1 inch pieces
1/2 c. chopped green pepper
2 c. celery, sliced thin
10 to 12 green onions, sliced
3 hard cooked eggs, chopped
8-10 oz. can shrimp
Toasted almonds as garnish

Combine all ingredients but shrimp and almonds. Chill overnight. Add shrimp and almonds just before serving.

Note: Mixture will appear soupy when first mixed, but will set up as it's chilled overnight. Imitation crab meat can be used instead of shrimp.

Nancy Johnson's Version

1 package vermicelli pasta (cooked, chill a bit but you don't want them cold)

Mix together:
2 cups mayo
2 cups buttermilk
2 packages of dry good seasoning Italian dressing

Then add
1 1/2 cups chopped celery
1 bunch of green onions finely chopped
3/4 lb. salad shrimp.

You can mix all together in a bowl. Don't add shrimp until ready to serve. It's better to make this salad the day before as the dressing will soak into the noodles.

PEANUT BUTTER SNICKER COOKIES

I can't believe I haven't posted anything on my blog for two months. I have tried to restrict myself from gathering more recipes lately and focus more on getting more posted. O.K. lets talk cookies, first you must know you will hardley see baked goods on my blog, because I struggle with baking. You have to follow the directions exactly. Need I say more??? Every once in awhile I pull out the flour and sugar and give a try. If turns out, like these cookies did, then I will be posting the recipe on my blog. Anytime, I bake something and it turns out, you and anyone close to me will hear about it. My sister-n-law, (Diane) said they where the best cookies she has ever had!!! and trust me, this wasn't her first cookie!!! I have made these cookies with other mini candy bars, and haven't found one yet that wasn't yummy. I really encourage you to make these soon!!!

Preheat oven 350 degrees

INGREDIENTS:
½ cup sugar
½ cup packed brown sugar
½ cup butter, room temperature
½ cup creamy peanut butter
1 teaspoon vanilla
1 egg
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
30 mini Snicker candy bars

DIRECTIONS:
In a large bowl, cream butter, sugars, and peanut butter. Add vanilla and egg. Combine dry ingredients and add to peanut butter mixture. Shape dough around each candy bar, making sure the candy is completely covered, without having a lot of excess dough. Place on ungreased cookie sheets. Bake at 350 for about 12 minutes, or till slightly golden. Cool a minute or so before removing from cookie sheets. Serve warm if possible!!!

CHICKEN STUFFED PASILLA PEPPERS WITH SOUTHWESTERN SALAD WITH CILANTRO LIME VINAIGRETTE

I made this over Memorial Day Weekend. I did most of my prep work in the morning, which I highly recommend not only will it make it so much easier come dinner time but it also gives all the ingredients time to mingle with each other. I will definitely be making these again. Ron and I both LOVED, them. I can't wait to make these dish's for my family. These recipes are both from one of my favorite food blogs, For The Love of Cooking.

CHICKEN STUFFED PASILLA PEPPERS

STEP ONE:
ROASTED VEGETABLES
1 Red Pepper
1 Yellow Pepper
1 Orange
1-2 Jalapeños, cored, seed and flattened
6 green onions

Position the oven rack close to he broiler and heat the broiler. Cover a baking sheet with tin foil (for easier clean up). Put the cored, seeded and flattened peppers skin side up on a baking sheet along with the green onions.

Broil until peppers are blackened (make sure to watch the green onions so they don’t burn, remove from the oven when they are soft). Transfer the peppers to a small bowl, cover with plastic wrap, and let cool for 20 minutes. Dice the green onions into small pieces. Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely into pieces. Note: Keep your foiled cover pan out, because you will be using it again, in step four.

STEP TWO:
CILANTRO LIME SOUR CREAM SAUCE
1 Cup of sour Cream
1-2 Tablespoons sweet yellow onion, finely chopped
2 Tablespoon fresh cilantro, finely chopped (chop some extra for garnish)
Juice of one lime
Salt and Pepper to taste

In a small bowl, combine the sour cream, onion, cilantro and lime juice then mix thoroughly. Cover and place in the refrigerator until you need it.

STEP THREE:
SHREDDED CHICKEN
3 Cups shredded chicken, (I just cooked 3 chicken breasts in some chicken broth, let them cool, and then shredded them.)
Diced roasted peppers and green onions from step one
3 Tablespoons sweet yellow onion, chopped finely
2 Teaspoons olive oil
2 cloves of garlic, minced
Juice of 1 lime
Salt and Pepper to taste

Combine the chicken, roasted vegetables, onion, olive oil, minced garlic, lime juice, salt and pepper to taste. Mix all ingredients thoroughly.

STEP FOUR:
ROASTED PASILLA PEPPERS
4 Pasilla Peppers, (also known as Poblano Peppers, or Ancho Peppers)

Place the whole peppers on the same tin foil covered baking sheet. Broil until peppers are blackened on all sides. You will have to carefully turn them every 5 to 8 minutes until all sides are blackened. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin very carefully; gently make a list from eh stem down the center to remove the seeds.

STEP FIVE:
STUFF AND SERVE PEPPERS
Chicken mixture
Cilantro lime sour cream sauce
Peppers
Cheddar cheese
Salsa
Guacamole

Preheat oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish.

Carefully stuff each pepper with the chicken mixture. Top each pepper with ¼ of sour cream mixture and spread over the chicken then top with shredded cheddar cheese.

Place in the oven and bake uncovered for 15 minutes or until the chicken is warmed through and the cheese is melted. Serve with guacamole and fresh salsa. (I did my prep work in the morning, and then put the peppers together right before dinner, so my chicken filling was cold. I covered mine and let them cook covered for about 30 minutes, then uncovered them until they were hot and bubbly, about 15 to 20 minutes more.)
SOUTHWESTERN SALAD
WITH
CILANTRO LIME VINAIGRETTE

SALAD
Romaine lettuce
Handful of grape tomatoes
4 green onions, sliced
Half of red pepper
Half of yellow or orange pepper
½ to 1 cup black beans, rinsed and drained
½ to 1 cup sweet frozen corn, thawed
1 avocado, diced
2 Tablespoon Cotija cheese
1 handful of tortilla chips, slightly crushed
Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla chips, and Cotija cheese. Toss the salad with the vinaigrette to taste and serve.

CILANTRO LIME VINAIGRETTE
½ cup of chopped cilantro
¼ cup canola oil
2 Tablespoon fresh lime juice
1 Tablespoon apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
½ teaspoon oregano

Use an immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

WHOLE WHEAT SPAGHETTI WITH LEMON, BASIL AND SALMON

I really think this is one of my favorite salmon recipes. I love, love this dish. It's got so many of my favorite ingredients, fresh lemon juice, fresh basil, fresh spinach, capers, !!! Oh, I am making myself hungry. The pasta, and the salmon sit on top of a bed of fresh spinach, so all you need to add to this dinner, is maybe some garlic bread. The best part is the left overs are so good cold, or reheated. The recipe is courtesy of Giada De Larentis

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon on a Bed of Fresh Spinach

Ingredients:
1/2 pound whole-wheat spaghetti pasta –
1 clove garlic, minced –
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 Tablespoon olive oil

4 pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 Tablespoons fresh lemon juice
2 cups fresh baby spinach leaves

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large very warm bowl and add
Crushed garlic,
2 Tablespoons extra-virgin olive oil
Salt and pepper
Toss to Combine

Meanwhile, warm 1 tablespoon of olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Mix together, and add to spaghetti mixture and toss to combine.
1/4 cup of fresh chopped basil
3 Tablespoons Capers – I always add extra capers
Lemon Zest from one lemon
2 Tablespoon fresh lemon juice

Place 1/2 cup spinach in each bowl. Top with pasta. Top each mound of pasta with a piece of salmon. I added some freshly grated Parmesan cheese.

CHILI SUIZAS BAKE

I made this dish last week when my Mother came to stay with us. We all loved it!!!!! I have never cooked with fresh tomatillos before. I used sour cream instead of creme fraiche, because I couldn't find any at the grocery store. Since, it was just the three of us I froze half the recipe, before adding the sour cream, chips, and cheese. I baked mine in an 8 x 8 deep glass pan. The original recipe uses a large oven proof deep skillet, I would recommend a large oven proof pot, more like a dutch oven, it was way to much for my deep skillet. Don't worry about the recipe being to spicy with all the jalapenos in it, unless you leave the seeds, and membranes attached to the jalapeno. The jalapenos just add a lot of great flavor, as do the poblano peppers, and the tomatillos. I served this with flour toritas on the side, and a green salad with jalapeno ranch dressing. This recipe was adapted by Rachel Ray, and tweaked by me!!! Enjoy everyone!!!

CHILI SUIZAS BAKE

Ingredients:
4 large poblano peppers
2 Tablespoons extra-virgin olive oil
2 pounds ground chicken

1 onion, chopped
3 jalapeno, seeded 2 go in with the tomatillos, and 1 needs to finely chopped for the onion mixture
4 cloves garlic, finely chopped
16 medium to small tomatillos, peeled, rinsed and halved
1 bunch cilantro
2 cups chicken stock
2 teaspoon honey
Salt and pepper
2 lime, juiced
1 cup sour cream
5 cups lightly crushed tortilla chips
2 cups shredded Swiss cheese
2 cups shredded Monterey Jack cheese

Directions:
Heat the broiler to high. Place the poblanos on a foil covered cookie sheet for easy clean up. Place under a hot broiler and char until blackened on all sides, 10 to 12 minutes. Place the peppers in a glass bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.

While peppers char, heat extra-virgin olive oil in a large pot, like a Dutch oven over medium-high heat. Add chicken and lightly brown. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro and 2 jalapenos in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 20 minutes.

When poblano peppers are cool enough to handle, remove seeds and stems, and chop. Add to chili mixture. Remove chili pan from heat and stir in lime juice. (Note: At this point I took an 8 x 8 deep glass pan and filled it 2/3 way up with chili, then froze the remaining chili.) Add dollops of crème fraiche or sour cream on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a nice layer of crushed chips on top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot pan, spooning out chili into shallow dinner bowls.

MENU FOR THE WEEK OF 5/17/09 THRU 5/23/09

Menu’s for the week of
5/17/09 thru 5/23/09

Salmon with Maple-Lemon Glaze
Roasted potato wedges
Asparagus

Pork Steaks
Pasta with Fresh Vegetables

Chili Spaghetti
Green Salad with Salsa Ranch Dressing

BBQ Steaks with Balsamic Steak Sauce
Baked Potato
Green Salad with Blue Cheese Dressing

Chili Suizas Bake
Green Salad with Jalapeño Ranch

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
Cesar Salad with Garlic Bread

Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme
Brown & Wild Rice with Herbs and Seasonings
Steamed Broccoli

CHICKEN ENCHILADA DIP ROLL-UPS

I have made these a couple of times now, and everyone loves them. I suggest if you are going to a party with 10 or more people, you might want to think about doubling this recipe. Enjoy everyone!!!

Chicken Enchilada Dip Roll-Ups
Ingredients:
2 - 8 oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.
Roll and cut into slices.