Tortilla Chip Chicken with Avocado Dip

For the Avocado Dip—
Puree:
1	ripe avocado, peeled, pitted
1/2	cup milk (whole or 2%)
1/4	cup sour cream
Add:
1/4	cup fresh lime juice
1	T. jalapeño, seeded and chopped
1	T. chopped fresh cilantro
	Salt and pepper to taste
For the Chicken—
Prepare:
2	boneless, skinless chicken breast halves (6–8 oz. each)
	Salt and pepper
Pulse:
8	oz. plain tortilla chips
Dredge:
1/4	cup all-purpose flour
1	egg, lightly beaten
1/2	cup purchased bottled salsa
Heat:
3	T. olive oil
Serve with:
	Avocado Dip, above
	Tomato wedges

Preheat oven to 375°.

Puree avocado, milk, and sour cream in a food processor or blender.

Add remaining ingredients and pulse until smooth; set aside.

Prepare breast halves by trimming fat and slicing each in half lengthwise. Season with salt and pepper.

Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.

Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to ground chips and pat them onto both sides; place on a baking sheet or plate.

Heat oil in an ovenproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place the pan in the oven. Roast 8–10 minutes, or until cooked through.

Serve with dip and tomato wedges.


From Cuisine Magazine

Broccoli and Tortellini Salad

20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 Tablespoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup craisins
1 cup sunflower seeds

1. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

2. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

3. In a large bowl, combine broccoli, tortellini, craisins, and sunflower seeds. Pour dressing over salad and toss well to combine.

Buffalo Chicken Pot Pie

Ingredients
3 boneless skinless chicken breasts (about 1 1/2 to 1 3/4 pounds), bite-sized pieces
1 large onion, chopped into bite-sized pieces
5 tablespoons extra-virgin olive oil (EVOO), divided
2 carrots, peeled and chopped into bite-sized pieces
3 stalks celery, chopped into bite-sized pieces
2 cloves garlic, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (add more if you want more of a kick!)
Salt and freshly ground black pepper
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup of milk
1 cup crumbled bleu cheese
Yields: 6 servings

Preparation
1. Preheat the oven to 375º F.
2. Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Add the chopped chicken chunks and sauté them on both sides until golden brown. Remove chicken chunks from skillet and reserve on a plate.
3. Add another 2 tablespoons of EVOO, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.
4. While the veggies are cooking start the sauce: In a medium-size sauce pan, melt the butter over medium-high heat then stir in the flour and cook until light brown, about 1 minute. Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil. Simmer the gravy until thickened, 2-3 minutes.
5. Return the reserved chicken chunks to the skillet with the cooked vegetables and add the gravy, stirring to combine. Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
6. In a medium-size mixing bowl, prepare the cornbread according to package directions. Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
7. Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.

Marinara Sauce

I usually at least double this recipe. It is quick, easy, and really flavorful! It works well with spaghetti or any favorite pasta.

Marinara Sauce
Yields: 8 servings

INGREDIENTS:
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 Tbs. fresh oregano
1 Tbs. fresh basil
1 Tbs. brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup chicken stock or white wine

DIRECTIONS:
1. In a food processor, place the tomatoes, tomato paste, chopped parsley, oregano, basil, salt, and pepper. Blend until mostly smooth or desired consistency.

2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes or until onion is translucent. Add the blended tomato sauce and white wine or chicken stock.

3. Simmer for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.

Candied Walnut Gorgonzola Salad

The candied walnuts alone are amazing -- and amazingly easy to make! I usually make extra and serve them on the side.

1/2 cup walnut halves
1/4 cup sugar
3 cups mixed greens
1/2 cup dried cranberries
1/2 cup crumbled Gorgonzola cheese
1 Tablespoon raspberry vinaigrette
1 Tablespoon white vinegar
1 Tablespoon olive oil

1. Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.

2. In a large salad bowl, combine the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently. Add candied walnuts, and toss again.

Pasta Primavera

The pasta primavera was a big hit at our house. I've never made this before but it was SO easy!

Boil some multi colored spiral noodles. (about 1/2 of the small bag)
Set those aside and melt 1/4 cup butter in a frying pan. Add thin sliced carrots, broccoli and green onions. Stir fry until tender-crisp. Then add some sliced mushroom, a shake of garlic powder, and a shake of Italian seasoning. Stir in the noodles, sprinkle with Parmesan cheese and serve. Yummy! Even the kids liked it although I think they did pick around any vegetables. Oh well.

If you want to see what we had with the primavera, see my dinner menu blog here.