Thousand Island Dressing

This is the best tasting thousand island dressing I ever tasted.  Everyone that tries it raves about it.  It is very simple to make from ingredients you probably have on hand.  Do not substitute relish for the sweet pickles, the flavor of the relish is overpowering. You can substitute low fat mayonnaise if you wish.

1 cup mayonnaise
1/2 cup minced sweet pickles
1/4 cup chili sauce
4 green olives with pimentos, minced
2 tablespoons fresh parsley, minced
1 tablespoon water
2 teaspoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Whisk all of the ingredients until smooth. The dressing can be refrigerated for up to 4 days.

Homemade Thin Mint Girl Scout Cookies

This recipe is so easy! I miss Girl Scout Cookies during the year and these are a great replacement.

1 box devil's food cake mix
2 eggs
2 tablespoon water
2 tablespoons cooking oil
1/2 cup cocoa
1 12ounces package of chocolate chips
3 drops mint extract

Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. Blend well, this will be a sticky mess. Let stand for 20 minutes, then shape into 1/2 inch balls. Place balls 2 inches apart on a greased cookie sheet. Spray a large spoon with Pam and smash dough down to flatten. Bake for 8 minutes and let them cool to room temperature.

Heat chocolate chips in the microwave or in a double boiler. When completely melted, stir in mint extract.  Spread melted chocolate on cookies or dip them in the chocolate.

Taco Chicken

This is an easy recipe. You can double the recipe and freeze the extra packages for later. This is also a great camping recipe as you can put the packages in a campfire or barbecue.

Prep:  10 min.  Total:  50 min..

4 small boneless skinless chicken breast halves (1 lb.)
4 teaspoons Taco Seasoning Mix
½ lb. red potatoes, peeled, thinly sliced (about 2 cups)
½ cup Chunky Salsa
¾ cup  Shredded Four Cheese Mexican Style Cheese
¼ cup Sour Cream

Preheat oven to 400ºF.  Sprinkle chicken with seasoning mix. Place ½ cup of
the potatoes on center of each of 4 large sheets of heavy-duty foil; top evenly
with chicken, salsa and cheese.

Bring up foil sides.  Double fold top and both ends to seal each packet,
leaving room for heat circulation inside. Place in 15x10x1 inch baking pan.

Bake 30 to 35 min. or until chicken is cooked through (165ºF).  Remove packets
from oven.  Let stand 5 min.  Cut slits in foil to release steam before
opening.  Serve with sour cream.

Makes 4 servings, 1 packet each.

Easy Cocktail Sauce

 

This cocktail sauce is so good and easy to make, I do not know why anyone buys the bottled  stuff. You can adjust the spiciness by adding more or less Tabasco.

1 cup catsup

2 tablespoons prepared horseradish sauce

2 tablespoons lemon juice

dash of Tabasco

1/4 teaspoon salt 

1/8 teaspoon pepper 

Stir all ingredients together an enjoy.  

Gruyere Glazed Pork Chops

I get asked for this recipe every time I serve it.  It's very easy to prepare.  The sauce is so rich, only one pork chop per person is needed. Serves 4

4 pork loin chops, 1" thick and trimmed of excess fat
1 tablespoon olive oil
1 tablespoon of butter
1/2 teaspoon of salt
1/8 teaspoon pepper
1/2 cup apple juice or cider ( you may substitute white wine)
1 1/2 cups finely grated Gruyere Cheese
1 tablespoon Dijon mustard
1/4 cup heavy cream or evaporated milk

Preheat over to 350 degrees. Pat chops dry. Heat oil and butter in a flame-proof casserole over moderately high heat. Brown chops for 4-5 minutes a side. Add salt, pepper, and apple juice. Bake uncovered 50-60 minutes, until chops are tender. Meanwhile, blend together cheese, mustard, and cream. The mixture will not be smooth. Spread the cheese mixture over the top of the pork chops. Broil 3" from heat for 2-3 minutes until lightly flecked with brown.

Herbed Cream Cheese with Tuna and Scallions

This recipe is good as a dip for vegetables and crackers. It is also good as a filling for wrap sandwiches.

3 scallions or green onions roughly chopped
1 tsp. grated lemon zest
1 tsp dried basil or 1 tbl fresh
2 tsps lemon juice
8 ounces light cream cheese
6 ounce can of tuna, drained and broken into small chunks
salt and pepper to taste

Process scallions, zest, and basil in a food processor until minced. Add lemon juice and cream cheese; pulse until combined. Transfer to a small bowl. Stir in tuna and season with salt and pepper. Refrigerate

Turkey Chilaquiles

 

Turkey Chilaquiles

Serves 6

• Prep time:1 hr
• Start to finish:1 1/4 hr

The colloquial translation of chilaquiles is “broken-up old sombrero,” that uses up stale corn tortillas. For the holidays, it is a great way to use up leftover holiday turkey.

For tortilla strips

• 3 cups vegetable oil
• 2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips

For chilaquiles

• 1 large onion, chopped
• 1 (14 1/2-oz) can chicken broth
• 1 1/4 lb shredded cooked turkey meat (4 cups)
• 1 jar of salsa verde (green  or tomatillo salsa) 
• 6 oz Monterey Jack, shredded (1 1/2 cups)
• 1/4 cup crème fraîche or sour cream
• 1 1/2 tablespoons milk
• 1/2 cup fresh cilantro sprigs
• 3 oz shredded mexican cheese or crumbled feta

Fry tortilla strips:

• Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375°F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375°F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.

Make chilaquiles:

• Preheat oven to 375°F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together crème fraîche and milk. Serve chilaquiles topped with crème fraîche, cilantro, and cheese.