Wednesday, June 18, 2008

Rumbi Island Grill - Voodoo Chicken Salad

Chicken Salad 3 cups lettuce mix
2 Tbs.feta cheese
2 Tbs.diced tomatoes
¼ cup tortilla strips
½ cup voodoo dressing
½ cuphot chicken breast diced

Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.

Voodoo Dressing 1/4 cup Dijon mustard
1/4 cup fresh lime juice
1/4 cup chili paste
2 Tbs.crushed red pepper
3/4cup lite mayonnaise
1 1/2 cups sesame oil
1 cup rice wine vinegar
1/2 cup soy sauce
1 1/2 cups white sugar
1/4 cup minced garlic
1/3 cup pureed ginger

Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed.

This was on Good Things Utah.

Thursday, June 12, 2008

Healthy and easy popsicles

This one is from Parenting Magazine:

~Puree 1 cup each sliced strawberries (or blueberries, bananas, etc.) and low-fat vanilla yogurt in a blender until smooth, about 30 seconds. (If you want it chunkier, puree for 15 seconds)

~Pour into molds; insert stick. Freeze four hours, or overnight.

The picture makes this look TASTY!!!

Devilish Eggs

I just found this recipe in Parenting Magazine. I love deviled eggs, I haven't tried this one yet, but I think it's a pretty common recipe:

Prep: 10 minutes
Yield: 6 servings

6 large hard boiled eggs, peeled
1/4 Cup mayo
1/4 tsp salt
dash black pepper
1/4 tsp dry mustard

Cut eggs in half lengthwise, and remove yolks to a small bowl. Reserve whites. Add mayo, salt, pepper, and mustard to yolks; mash with a fork to combine.

Spoon yolk mixture into egg whites; sprinkle with paprika before serving.

Wednesday, June 11, 2008

Chicken croissant sandwiches

Brick of cream cheese- softened
2 cooked chicken breasts- cubed
2 packages refrigerator crescent rolls
1 package instant stuffing- dry
2 cooked chicken breasts- cubed
1 stick of margarine- melted
(You can use low fat or fat free cream cheese & rolls)

Reserve 1 cup of the dry stuffing, set aside.
Preheat oven as directed on roll package.

Combine cream cheese, chicken, and remaining stuffing mix in a bowl. Form mixture into 16 even balls about the size of a ping pong ball. (You might have a little mixture left over.)

Open crescent rolls and separate into individual triangles. Place one ball in each triangle and roll up like a croissant. (See package directions)

Roll each one in melted margarine and then in reserved stuffing mix. Place on cookie sheet and bake per package directions.

Monday, June 9, 2008

Super easy, yummy, pasta salad*

Monica Cowan took pity on me and my girls the other night while Steve was out of town and she made the most delicious pasta salad that I copied and made for dinner tonight.

Pasta Salad:
1 box of noodles (I used Penne noodles)
1/2 Cup Mayo (I used the light and it was tasty)
1/2 Cup zesty Italian dressing (I used the fat free and it was also good)
The rest of the ingredients you can add as much or as little as you'd like:
Diced tomatoes
Diced cucumbers
Kidney beans (drained and rinsed)
Pepperoni (cut into quarters)
Cubed cheese-I used cheddar, but I'm sure you could use whatever kind you'd like.
Broccoli cut into bite size pieces

Cook the noodles according to the box, drain. Rinse with cold water and then pour into a large bowl. Add all the other ingredients and then mix together. Refrigerate for about an hour until it's all chilled. Eat and enjoy!

This is a perfect meal for a HOT day like today when you don't want to turn on the oven.

Friday, June 6, 2008

Super Easy Truffles

These are really easy to make and are quite good, although very rich (aren't all truffles, though?)

36 oreos, crushed/processed into fine crumbs
8 oz. pkg of cream cheese, room temperature

For chocolate truffles, all you do is use a mixer to thoroughly combine the oreos and cream cheese. Freeze in the bowl just long enough to be easy to scoop (maybe 1/2 - 1 hour). Use a small cookie scoop/ melon baller, and place scoops of the dough onto a piece of waxed paper on a cookie sheet. Freeze until firm. Once frozen, melt some chocolate or almond bark (chocolate or white). Using a toothpick, dip the frozen truffle into the chocolate, and place back on the waxed paper. If you are making multiple kinds, swirl chocolate on top in a distinctive pattern, or drop sprinkles on top (before the chocolate hardens) so you know what kind of truffle is inside.

For other flavors of truffles, use a combination of regular oreos OR vanilla oreos and flavorings. For example, we've made raspberry, orange, rum, mint, etc. truffles. The amount of extract to use depends on your tastes- anywhere between 1-3 tsp! I think that the mint truffles turn out better just using mint oreos.

Easy and fun- it feels so gourmet- even though it's ridiculously easy!

Enjoy! Alisa