Blend dressing ingredients and allow them to meld while preparing the salad.
Cook pasta according to package directions. Drain. Reserving 1 c of the pasta water.
In skillet, heat oil. Add onion; add ginger and garlic. Add vegetables until cooked to crisp-tender (4-6 minutes). Add chicken, heat through.
Toss pasta and vegetable mixture with dressing. Add a little pasta water if necessary. Sprinkle with onions.
In a large skillet over medium-high heat, drizzle pan with oil, and brown the beef. Drain excess fat. Add a portion of the onions, and pepper, stir in the seasoning.
Layer lettuce, onion, beans, prepared beef, cheese, and tomatoes. Toss with dressing. Add chips. Stir just before serving. Top with sour cream and salsa.
Recipe Notes
TWISTS: Harissa, Green Chile or Garlic Oils, Brazilian Blend or Spanish Blend,
Roasting peppers: Coat with all but 2 Tbsp of olive oil and choice seasoning. (we used The Olive Twist Herb Dipping Blend and Tuscan Herb Olive Oil) Roast under 400 degree broiler for 30-40 minutes, or until the skins are charred and blistered. Place in a plastic grocery bag with a paper towel and let cool. Once cool to touch, peel the skin and remove stem and seeds. Dice, chop, slice to whatever desired shape for the dish.
Whisk together eggs milk and seasoning. Add bagel pieces. Transfer to prepared baking dish, add roasted red peppers, spinach, ham and half the cheese. Fold to incorporate. Top with remaining cheese. Cover and refrigerate overnight.
Use 2 Tbsp of the olive oil to coat a 2-quart baking dish. Preheat oven to 350 degrees. Remove dish from refrigerator and let rest 20 minutes before placing in oven. Uncover dish and bake 55-65 minutes. Let rest 10 minutes before serving.
Recipe Notes
The Oil and Seasonings can be swapped out easily in this recipe. Make it spicy? Mediterranean? You can also use any day old bread instead of bagels. Other substitutes could be asparagus instead of spinach, or sausage for ham.
Combine the everything from Lemon Balsamic Vinegar to the sugar. Pour 1/4 c into a shallow dish, reserving the reaminder. Add the chicken and turn to coat. Refrigerate 30 minutes. Drain chicken, discard marinade. Grill the chicken, covered on an oiled grill rack over medium heat. 5-7 minutes or until 165 degrees.
Cook pasta according to package; drain and rinse with cold water. Combine the remaining ingredients with reserved marinade. Cut chicken into 1 inch slices. Add pasta and chicken to vegetable mixture;toss to coat. Refrigerate until serving.
Dissolve sugar and salt with boiling water. Stir in ice cubes to cool mixture. Add pork chops cover and chill 30 minutes.
Saute onion in hot oil until tender. Add garlic and ginger cook stirring constantly, 45-60 seconds or until fragrant. Add ketchup, peach preserves and peaches. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar, season and remove from heat.
Remove pork from brine, discarding. Rinse pork well, and pat dry with paper towels. Preheat grill to 350º- 400º. Grill covered 5-6 minutes on each side or until 145º internal temperature. Basting pork occasionally with peach mixture. Remove and let rest 5 minutes before serving. Serve with reserved peach mixture
Cut beef into 1 inch cubes, if not purchased that way. Combine Worcestershire, soy, vinegar, 1/4 c honey and 1/2 c bourbon in a bowl Add the tips and refrigerate over night or at least 4 hours.
Heat heavy skillet to medium high heat. Add a little Garlic Olive oil. Drain the excess marinade from the meat and discard. Place steak in hot skillet. Cook 5-7 minutes. Mix 2 Tbsp bourbon and honey in a small bowl Pour over the tips in the pan to glaze. Continue cooking until glaze is caramelized. Adjust seasoning if necessary. Let rest. then serve.
Pick over beans to remove any stones (common find in dried beans). Rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak 3-8 hours, or overnight at room temperature; drain and rinse well.
Speed soak: Place rinsed beans in a saucepan. Cover with water. Bring to a boil and remove from heat and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1-2 hours or until tender.
Bean and Barley
In a slow cooker place beans, barley, vegetables and bay leaf, 1 1/2 Tbsp salt, herb blend, dash or two of pepper and mushrooms. Squeeze the tomatoes through your hands over the pot to break them down. Add juices and all. Cover and cook on high for 8 hours.
Add spinach and cheese, stirring until it melts spinach wilts. remove bay leaf. Season with Salt and Pepper. Serve and drizzle with vinegar and Oil
Dissolve yeast in a small bowl of tepid water; whisk gently to fully incorporate the yeast. Let it stand 5-10 minutes, while the yeast softens.
Combine remaining ingredients into a large stand mixer bowl, form a well for the yeast mixture. Add the mixture and knead the dough with a dough hook until incorporated 3-5 minutes. Transfer to a lightly floured surface and knead by hand until dough is soft and elastic (5 minutes). Place dough in a oiled bowl, cover with a cloth. Allow to rise at room temperature for one hour or until dough doubles in size.
Once the dough has doubled, turn it onto a floured surface. Use a knife or dough scraper to cut dough into four equal pieces. Gently form each piece into a ball. Dust the dough with flour and cover with plastic and let rise for 20 minutes. The dough is now ready for shaping. Roll to desired thickness, top with selected toppings and bake until golden brown.
We sometimes call these sloppy chicken sandwiches. They are a hit with kids and adults alike! Great for fall parties, feeding a crowd, or a simple easy dinner or lunch.
In a medium skillet add olive oil. Add onions, celery, peppers and garlic. Sautee until tender. Add soups, chicken and seasonings. Incorporate crackers. Taste and adjust seasonings. Serve hot on a bun, slice of bread, crackers or chips
Soak beans 24-48 hours. Drain.
Cover beans with water in a large pot. Add chunks of carrots, onion and celery. Bring to a simmer, and reduce heat to a medium-low until beans are tender, 1 1 1/2 hours. season with salt and drain. Removing vegetable chunks.
In a Dutch oven, warm oil and add shallots, diced carrots, celery and garlic. Stirring occasionally, cook until tender. Season to taste. Add wine until reduced, 4 minutes.
Add cooked beans, stock, sprigs and bay leaf. Increase heat to medium high, bringing to a boil. Reduce heat to medium low and simmer to meld flavors for 20 minutes.
Add kale, simmer to wilt. Remove sprigs of thyme and bay leaf.
Add vinegar and chopped herbs, and season if necessary.
