Family Meatloaf with Gravy

This recipe freezes well...make a double batch, bake both, and freeze one with gravy!

1-1/2 pound ground Chuck
1/2 pound Bob Evans bulk Italian sausage
1/2 cup onion, finely minced
1/4 cup celery, finely minced
1/4 teaspoon finely minced garlic
3/4 cup fresh bread crumbs
1 egg
1/2 cup milk
1 teaspoon salt
fresh pepper

Make breadcrumbs in food processor until finely chopped. Set aside in a large bowl. Mince onions, celery, and garlic in food processor and add to bread crumbs. Stir in the egg, milk, salt and pepper. Break up the sausage and mix well into the bread crumb mixture. Break up the beef and mix well. Shape into loaf. Bake at 350 for about 50-60 minutes. Allow to sit without slicing for at least 10-15 minutes tented with foil. Pass gravy separately. If freezing, I like to submerge the meatloaf in the gravy to help retain moisture in the meatloaf.

Gravy

2 Tablespoons flour
2 Tablespoons fat (bacon grease, lard, butter, suet, or olive oil)
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon dried sage
1/4 teaspoon dried ground fennel
1/4 teaspoon (or more) fresh ground pepper
2 cups beef broth

Melt fat and stir in flour. Cook until bubbling and browning to a golden brown color. Add all spices and let cook for a minute. Whisk in the broth slowly and stir very well until free of lumps. Taste for salt and adjust accordingly. Bring to boil, stirring almost constantly, until thickened.

Sauteed Brussels Sprouts with Lemon & Pistachios

This is for my friend, Julie, who was looking for something different to bring to the holiday table! I have adapted this recipe that I clipped from a Bon Appetit quite some time ago, but I have made it several times and love it! The recipe calls for you to separate every leaf off of every sprout, but if you do that, you will still be plucking while everyone else is eating dessert ;o) I find the food processor to be my friend in this recipe! Also, it may seem like there is a ton when you shred, but this does shrink, so for a crowd I might double the recipe and cook in 2 skillets.

3 Tbsp olive oil (recipe calls for grapeseed, if you have it)
1 Tbsp minced shallot
1-1/2 pounds brussels sprouts, washed and yucky parts trimmed, if any, and shredded with a medium blade of a food processor.
3/4 cup shelled unsalted natural pistachios (I have substituted sliced almonds and liked just as well)
2 Tbsp fresh lemon juice (or more)

Heat oil in large nonstick skilled over medium-high heat and add nuts, stirring for 30 or 40 seconds. When nuts begin to sizzle in the oil, add the shallots and stir a minute. Add brussels sprouts and turn heat up a little, stirring to get nuts and shallots out of harms way on the bottom of the skillet. Cover to steam for a few minutes. I like to not stir too much so part of them are caramelizing on the bottom and part are still crisp-tender and bright green. Remove cover and stir in lemon juice. Season to taste with salt & pepper. Transfer to serving bowl. This is best prepared right before dinner is served. If everything is prepped, it can be ready in 5 minutes. I hope you like it!!!

2010 Baked Brie recipe

This is the dish that I take every year to a good friend's holiday party. It is different every year by a little, depending on what I have and what mood I am in. This year I made a balsamic onion jam to top the brie in the crust. This recipe requires buying and planning ahead. I like making the onion jam the day before. I also keep the brie in the deep freeze until time to assemble and bake so that it can bake long enough to brown the crust without totally melting and exploding the cheese. This recipe will make what you see here: 2 large wheels of brie. This fed quite a large crowd of 50+. Halve the recipe for a smaller party. If you do not have the time to peel the pearl onions, just use red onion sliced in rings or half rings. 1 medium onion should do it, but the pearl onions are prettier.

1/2 pound red pearl onions, skinned by blanching and peeling
3 T olive oil
1/2 cup balsamic vinegar
1/3 cup orange marmalade
ground pepper and salt
1/2 teaspoon minced garlic
1 T frozen OJ concentrate
2 6-inch rounds of good brie, frozen until ready to use.
2 Pillsbury All Ready pie crusts, room temperature (or homemade if you have time)
3/4 cup sliced almonds, toasted

Using a medium saucepan with a lid, saute onion in olive oil until very soft over low heat, about 30 minutes. Add balsamic vinegar, marmalade, OJ concentrate, and garlic. Simmer for another 30 to 45 minutes until thick and reduced. Add salt & pepper to taste. Cool to room temperature.

Preheat oven to 425. Remove brie from freezer and unwrap. Unwrap one of the crusts and roll out a little with a rolling pin. Place 1/4 cup of sliced almonds in center of crust, about as big around as your brie and place the unwrapped brie on the top. Pile about 1/2 to 2/3 cup of onion jam on top of the brie and start bringing up the crust around, pleating and pinching as you go, sealing with a drop of water before you pinch. You should have an opening at the top about 1-1/2 inches in diameter or so. Drop in another T of jam if you have a lot, and sprinkle the top with 2 Tbsp toasted almonds. I like to cut natural parchment paper into a circle to fit in a pie plate with overlap (see picture) and usually give it a decorative edge. this will contain any oozing jam when it bakes. Set this aside and assemble the 2nd one in the same manner. You should use all almonds. Bake in the hot oven for about 20 minutes until nicely browned. Allow to sit at room temperature for at least half an hour and up to 1-1/2 hours before eating, as the brie can still be cold in the middle.

Variations I have made:
___ Add 1/2 teaspoon curry powder to jam
___ Use other nuts
___ Add cranberries to the jam

I hope you like this!

5-o'clock Panic Potato Soup

(See previous post on comments on the development of this recipe.)

This recipe is intended for a pressure cooker. If you do not have one, you will need to make this "4-o'clock Panic Potato Soup" and allow at least an extra 30 to 40 minutes to make the pureed portion of the soup.

2 tablespoons butter
1/2 yellow or white onion, coarsely chopped
4 ribs celery, coarsely chopped
2-3 carrots, coarsely chopped
1 teaspoon dried thyme
3 russet potatoes peeled and sliced
5 russet potatoes peeled and cubed in 1/2- to 3/4-inch cubes
3 cups chicken broth, divided
3 cups whole milk
1 cup low-fat sour cream or whole-milk yogurt
1/2 teaspoon garlic powder
1/4 teaspoon ground mustard
Kosher salt to taste
Shredded sharp cheese of your choice for serving
crusty bread

You will need 2 pots (ideally 1 should be a pressure cooker)as you will boil the potato cubes separately in salted water. Start with water in a large pot and throw in a few large pinches of Kosher salt and bring to a boil. Add potato cubes and boil until just tender but not falling apart. Drain and set aside.

While the water is boiling for the potatoes, in your pressure cooker (or other pot), melt butter and add thyme. When sizzling and fragrant, add onion, celery, carrot, and sliced potatoes. Saute for 3 or 4 minutes to flavor the fat, making sure not to burn the onions. Add 1-1/2 cups of broth and pressure cook on high pressure for 3 or 4 minutes to make sure it is well softened. If not using a pressure cooker, cook covered until all vegetables are very soft. Puree this mixture with a stick blender, in a regular blender, or in a food processor and return to pot.

Add garlic powder and ground mustard to puree and stir well. Whisk in milk and add potatoes. If you like thick soup, add only a little chicken broth. If you like it thinner, add all the remaining (1-1/2 cups or more)chicken broth. Add salt and pepper to taste. Allow soup to simmer for at least 15 minutes and as long as an hour (cover if holding more than 15 minutes).

To serve, I ladle the bowl half full, add shredded cheddar cheese, and then cover and add some more cheese on top. I do not add cheese to the pot, as it tends to get grainy with reheating (plus, the child who will eat this soup does not like cheese).

Recipe To-Do List for the next time:
___Replace the 2nd half of broth with dark beer.
___Try grating good cheddar instead of bland pre-shredded cojack cheese.
___Try yukon gold potatoes to see if they are less textured than russet.

Enjoy!!

Potato Pizza

This is surprisingly good, but wouldn't make a dinner by itself like a good ol' delivery-type-pizza-with-2-pounds-of-cheese! I usually make this when I make a few kinds of "gourmet" pizzas and a salad. This one takes some planning ahead, so we can't put this in the "quick dinner in a pinch" category.

1. Make the pizza dough found here on my blog (a few months ago) the day before (same day works too, just don't refrigerate).
2. Make the melted onions well ahead, like at least an hour or 2.

Melted Onions (make ample and refrigerate the rest for other uses)

Thinly slice 2 or 3 large sweet onions. Use a heavy skillet with tight fitting lid if you have one, or a dutch oven, anything with a larger surface area and tight lid. Heat it over med/hi heat for a few minutes with about 1/4 cup of olive oil. Sprinkle the onions with a tablespoon of sugar and liberally apply fresh ground pepper and salt. Add onions to the oil in the pan and toss around until they are well coated with oil. Keep heat a little high for a few minutes, then turn down to way low and cover. Continue cooking on low and stirring occasionally for an hour or so or until the onion slices are indistinguishable and you have a brown paste-like product (that smells heavenly!) Allow to cool to room temp. Can be made well in advance.

Potato Pizza

Preheat oven to 425. Spread out pizza dough to very thin and prebake the crust for 8 minutes on a heavy pizza pan. Remove from oven (I place mine directly on my granite counter top to stop the cooking quickly) On the prebaked crust, spread a thinnish layer of the melted onions as you would tomato sauce. Cover with thin slices or shreds of Jarlsberg or other nutty Swiss cheese. Cover the cheese with very, very thin slices of Yukon Gold (new) potatoes. Brush the potatoes with a little extra olive oil (or olive oil spray/mist) and sprinkle liberally with fresh thyme, cover with kosher salt and pepper. I also like to sprinkle a little freshly grated Parmesan over the whole thing. Sprinkle flour on a pizza peel and pick up the pizza with it. Place directly on the oven rack set in the top of the oven. Bake about 15 minutes or so. Check every 5 minutes, as ovens can be very different. You want the potatoes to be done and slightly browning, and you want the crust crisp but not burnt on the bottom.

White Chili with Chicken

This recipe is adapted from one in the Jan/Feb issue of Cooks Illustrated. (I hear the 5th grade parents liked it at the parents' party!)



3 # bone-in chicken breasts
salt & pepper
1 T vegetable oil
3 medium jalapeno chiles
3 medium poblano chiles
3 medium Anaheim chiles
2 medium onions
6 medium garlic cloves, minced
1 Tbsp ground cumin
1 tsp ground coriander
2 - 4 oz cans diced green chiles
3 cans cannellini beans (white kidney beans), drained and rinsed
4 cups chicken broth
3 Tbsp lime juice
1/2 cup minced fresh cilantro leaves
4 green onions sliced thin (optional, for serving)


Preheat oven to 400. Stem, seed and core all peppers and cut into 3 or 4 pieces each (5 or 6 if very large). Cut onions into large chunks. Place half of the peppers, minced garlic and onions in a food processor and pulse to fairly fine bits, not pureeing, but no remaining large chunks. Remove to a large pot with the oil and begin sauteeing. Pulse the remaining peppers, onions and garlic. Place half of that batch into the pot and reserve the other half. Reserve the food processor bowl as is. Saute pepper mixture until quite soft. Remove from heat and set aside.


Bake chicken breasts on a rimmed baking sheet until tender, about 20-25 minutes. Remove from oven and cool to a temperature that you can comfortably handle. Shred meat and pour any juices from the pan into the pot.


Place 1 can of beans in the food processor bowl and add 2 cups of sauteed pepper mixture and 1/2 cup of chicken broth. Puree until smooth. Pour into pot. Add remaining beans, chicken broth, cumin, coriander and canned green chiles. Stir all and simmer for about 45 minutes. Add chicken, remaining chopped fresh chile mixture and simmer another 15 to 20 minutes. Remove from heat and stir in lime juice and chopped fresh cilantro. Garnish with green onions if desired.

Absolutely Fabulous Pot Roast (Really!)

Why am I making pot roast at 8:00 on a Wednesday morning? Because we have a kickball game at 6:00 and I can't seem to remember to plan ahead. So today will be different! We will have supper ready as soon as we get home from the game...just need to remember to make the mashed potatoes some time today!

This recipe is of my very own making. I have been trying different recipes and methods for years, and I sort of guessed at this technique and it was a winner. We like ours simple. We don't use wine or shallots or a melange of winter root vegetables. Meat. Fat. Flour. Beef stock. Garlic. Salt. Pretty simple, huh?

1 3# chuck roast, I like Angus, which is uniform thickness, well-marbled, room temperature
1 tsp. pureed garlic (jar is fine)
2 Tbsp flour
2 Tbsp fat of choice (we use anything from olive oil to bacon grease, your choice)
salt
2 cans hearty beef stock/broth

Preheat your oven to 475. In a heavy dutch oven or other stove-to-oven heavy pot with a tight-fitting lid heat the fat on high heat. Dab any moisture off the roast with a paper towel and lay in the hot fat (yes, completely naked!). Do not move it for several minutes as you want a nice brown crust. Turn and brown other side for several minutes. Remove from heat and spread the garlic over the top and give it a generous pinch of kosher salt (or less generous of table salt). Sprinkle the flour around the edges of the meat into the fat in the pan, stirring so it mixes with the fat. Place this, uncovered, into the preheated oven for 30 minutes. Remove from oven and turn the oven down to 325. Pour in the beef broth and cover. Bake for 1 hour. If you like potatoes and carrots baked with your roast, add them now and bake an additional hour. If you just want the beef and gravy, continue baking and check after 45 minutes for doneness. This will keep for a while in the dutch oven after coming out of the oven, or rewarm on the stovetop.

I remove the meat to a platter and scrape the bits off the bottom of the pot and give the gravy a good whisking over medium low heat. Then I pour it into a fat separator and let the fat rise to the top, pouring off the gravy from the bottom.

Enjoy!!

Say your friend gives you 5 gallons of tomatillos...

What do you do? 1.) Soak in cold water to soften husks and remove. 2.) Grill them or place under a broiler until blackened in spots and softening. 3.) Whir in a food processor until mostly liquid but still a little chunky. 4.) Freeze in premeasured containers. (FYI, 5 gallons made 5 quarts of pureed roasted tomatillo.) Stay tuned for fun recipes to use this delicious concoction! I am thinking Green Pork Chili!!!

UPDATE: We made wonderful green salsa the other night with this. I partially thawed one of these containers, slid the whole block out and just cut the top off with a knife. I put the other half back in the freezer. I threw it into the Cuisinart with the top cut off a bunch of cilantro, 1 slightly heaping teaspoon of chipotle chili puree, juice of a lime, and 3 very small jalapenos that I blackened over the gas flame on the stove. A little salt & pepper and YUMMM! This would be great on grilled chicken or pork or, my fave, tortilla chips!

Smoked Trout Dip

I was going to a party. No time to run to the store. What do I have on hand? Hmmm. Let's try this:

1-4 oz can of smoked trout in olive oil, slightly drained
1 hard boiled egg, peeled and coarsely chopped
2 Tbsp finely minced red onion
1 Tbsp finely minced chive
1/2 tsp yellow (not hot) curry powder
S & P to taste
1/3 cup light sour cream

Pulse trout, egg, onion and chive in food processor just a couple of times, to a consistency of coarse crumbles. Remove to a mixing bowl and stir in sour cream and curry powder. Add salt & pepper to taste. Garnish with a few long chive pieces and an extra sprinkle of curry powder on the top. Serve with something crunchy like pita chips or bagle chips. (I think this was a hit...!)

Great Grandma Savard's Chili Sauce

If you have tomatoes and peppers coming out your ears...try this!!!

30 tomatoes - peeled and quartered (boil down a bit and drain)
10 onions
7 red peppers (sweet)
3 hot red peppers (chop with red peppers and onions in food processor)
2 cups brown sugar
2 cups apple cider vinegar
4 tbsp salt

Spice Bag:
2 Tbsp mixed pickling spices
4 cinnamon sticks

Mix all ingredients into tomatoes. Cook slowly stirring occasionally until thick 2-1/2 to 3 hours. Place in sterilized jars, seal with sterilized jar llids and rims (must be hot).

This is delicious on ANYTHING! (Great Grandma Savard is Mike's Mom's Grandma)

Carnitas in the Pressure Cooker!

This is adapted from a recipe in my favorite Bon Appetit issue, May 2003, all recipes from Mexico! Their recipe requires 2 to 3 hours of cooking. Mine requires less than an hour if you have a pressure cooker. This is one recipe that my kids love!

1 cup orange juice
1 Tbsp frozen orange juice concentrate
1 tsp finely grated orange peel
1/2 c water
2 cloves garlic, minced
1 tsp salt
3 pounds bone in country-style pork ribs, cut in half

Place all ingredients in pressure cooker and bring to high pressure for 25 minutes. Take off pressure with cold water and check to see if meat is very tender and falling apart. If it is done, remove meat to bowl to cool and bring liquid in pan to a low boil. Cook liquid until reduced to about 1/2 cup. Leave the liquid in the pan and add 1/4 cup brandy and continue cooking for 5 minutes. While the liquid is cooking down, shred meat (discarding any fatty parts) and add to pot after brandy has cooked off for 5 minutes or so. Continue to cook until the meat on the bottom begins to brown in the remaining fat. (If you do not have a pressure cooker, just cook the above ingredients with enough water to cover for 2 hours or so, until meat is very tender, but you will need to cook down the liquid for a LONG time to concentrate the flavor, adding the meat back in at the end.)

For serving, pile meat in warm flour tortillas with diced avocado and fresh salsa. We also use corn tortillas if that is all we have. This is very useful for other recipes too! You can make enchiladas with it or use it as a topping on cheese enchiladas. It is also great with a tomatillo-based salsa verde. I have used leftovers on nachos or cold in a sandwich. My kids LOVE this recipe.

Pomodori al Forno (Tomatoes in the Oven)

This is one of the very best things I have EVER eaten. This is also the perfect way to preserve a taste of summer when you have more plum tomatoes than you know what to do with!!! It is best eaten on a lightly toasted slice of baguette with a little goat cheese crumble. The oil left behind is equally delicious to sop up with soft fresh bread. I also like it as a condiment on a sandwich (see recipe below for one idea). There is a lot of oil used for this dish, but I promise not one drop of it will go to waste. I will reuse the remaining oil from the last batch and add to it as needed for the next batch (kind of like "starter"), or I use it in salad dressings, marinades, anything that calls for olive oil. (Credit where credit is due...Bon Appetit, Sept 08.)

Preheat the oven to 250. Fill a glass baking dish with fresh plum tomato halves (cored, sliced lengthwise and seeded) just touching each other, cut sides up. Pour in enough olive oil to reach most the way up the sides of the tomatoes, but not covering the cut sides. This might be a cup or more. Sprinkle the cut sides with 1 tsp sugar, 1/2 tsp salt, 2 minced garlic cloves and 2 Tbsp minced fresh oregano (1-1/2 tsp dried if you must). Using a spoon, ladle some of the oil over the tomatoes.

Bake the tomatoes for 1 hour. Remove from oven and flip each one over. Return to oven for another hour. They should be wrinkled and darker red. If some are still larger or retaining their shape, bake an additional 30 minutes. Otherwise, allow to cool in pan at room temperature. I sometimes slip the skins off before storing, but they are generally very tender and hold the tomato flesh together better. Gently place the tomatoes in a glass jar or covered dish when cool. Pour olive oil over to cover, reserving extra oil for next batch or for other uses (it is delicious as well!) Keep refrigerated, but allow ample time to bring to room temperature as oil will cloud and solidify when cold.

Whatever you do, do not let this sit out where it can be eaten as a snack! It is highly addictive and you'll start putting it on your cornflakes!!! (also, not a bad idea to use your scissors and cut these in half when serving as an appetizer...)

Pan Bagnat (Big Tuna Sandwich)

I took this recipe from Bon Appetit a few years ago, but I have made so many changes to it, I might as well not give them credit! Best made a few hours ahead so the juices can soak into the bread. I use this method for many types of "Big Sandwich." We are fond of having a "car picnic" on Friday nights when we leave during rush hour to go to the cabin. For this I will make the "Big Sandwich" and cut into serving pieces and wrap each one tightly with plastic and weight the collection under a tray and heavy cans. When serving whole, I wrap the whole sandwich and weight it down, then slice just before serving. Enjoy!

1 Ciabatta loaf, sliced horizontally like a giant bun
12 oz oil packed tuna (smoked tuna is great, but very difficult to find), drained, oil reserved
20 large basil leaves
20 pieces of "pomodori al forno" (recipe above)
1/3 cup kalamata olives, chopped
juice of half a lemon
1 Tbsp kalamata olive brine (if brined, otherwise red wine vinegar)
3 Tbsp reserved tuna oil or baking oil from "pomodori al forno"

Mix last 3 ingredients together and add salt & pepper to taste, set aside. line bottom of bread with crumbled tuna to cover. Top with an even layer of the tomatoes (pomodori) and olives. Then layer the basil. Sprinkle evenly with the dressing. Spread the top bread with light mayonaise (optional) and cover sandwich. As noted above, wrap the whole sandwich tightly with plastic wrap, cover with a cutting board and weight with heavy cans. Can be made several hours (allow at least 2) ahead. Enjoy!

Potato, Red Onion & Goat Cheese Egg Casserole

This recipe started out as a fritatta from a William & Sonoma catalog several years ago. I have converted it to a larger casserole dish for company.

8 eggs
3/4 cup milk
1 tsp salt
1 medium red onion thinly sliced
1 T olive oil
8-10 small red new potatoes, cooked, cooled, diced
4 Tbsp slivered basil leaves
2 to 3 slices stale bread, torn into pieces
4 oz goat cheese, crumbled

Preheat oven to 400. Saute onion in olive oil until very soft and beginning to darken. Cool slightly. Beat eggs and milk and salt, then stir in cooled onions. Sprinkle in 9 x 13 pan the bread, potatoes, goat cheese and basil. Pour in egg mixture, evenly distributing ingredients in pan. Bake at 400 for 15 minutes, then reduce heat to 350. Continue baking until puffed and beginning to brown around edges, about 30-40 minutes. Allow to sit at room temperature for at least 15 minutes before serving.

Salpicon (Mexican Cold Beef Salad)

Hot days call for cold food! We enjoy this one every summer and had it this past weekend. I make it ahead and take it to the lake.

Beef:
(I usually double just this part of the recipe and make half the beef for this recipe and half the beef with gravy for those who don't like anything "out of the ordinary" --read "kids.")
1 1-pound flank steak
1 onion, quartered
1 Tbsp fine sea salt
2 garlic cloves, crushed
1/2 tsp black peppercorns (whole)
1 bay leaf
1 teaspoon dried Mexican oregano (I use "regular" oregano)

Vinaigrette:
3 Tbsp white vinegar
juice of 1 medium lime
1 tbsp dried Mexican oregano (see above)
1 1/2 tsp fine sea salt
1/2 tsp ground black pepper
1/2 c extra-virgin olive oil (I use less, I think it is too heavy with this much, say, 1/4 to 1/3 cup)

Salad:
2 large tomatoes cut into wedges (I prefer 4 to 6 roma tomatoes, seeded and sliced into strips)
1/2 c thinly sliced red onion
2 hearts of romaine lettuce, cored and finely sliced crosswise
6 radishes finely sliced
2 tbsp finely chopped cilantro
2 avocados, peeled and sliced or diced
Freshly baked corn tortilla chips (spray tortillas with cooking spray, bake 350 for 10 min, salt)
and/or griddled corn tortillas and/or griddled flour tortillas for serving

Beef: I use my pressure cooker to save a lot of cooking time: Add all beef ingredients (flank steak is whole), add about 3 or 4 cups water, bring to high pressure and cook for 20 minutes. Otherwise, put all ingredients in large pot, cover with water by an inch, bring to boil over high heat, reduce to medium low and simmer uncovered until steak is tender, about 1 1/2 hours. Cool in water until able to handle. Cut crosswise into 3 pieces and shred meat. Place meat in bowl and cover with cooking liquid. Refrigerate until ready to make salad, can be done a few days in advance.

Vinaigrette: Whisk vinegar, lime juice, oregano, salt and pepper (or shake in a jar). Add oil and whisk or shake to blend. Can be made ahead and refrigerated. Bring to room temperature before serving and shake vigorously before assembly of salad.

To serve: Combine tomatoes, red onion and cilantro with 3 tbsp of the vinaigrette. Drain all liquid from beef and toss beef with remaining dressing, then toss beef with lettuce and radishes. Divide among serving bowls and top with tomato and onion mixture. Garnish with avocado and serve with tortillas and/or tortilla chips. (Mike likes his with habanero sauce and sour cream in flour tortillas.)

This recipe was adapted from Bon Appetit, May 2003.

Chicken, Rice & Black-Bean Salad

This is from a Martha S. recipe which I have expounded upon to my liking. Easiest version, use shredded rotissery chicken. Favorite version, use shredded smoked chicken (we always keep one in the freezer!). If you have neither of these, grill or saute chicken breasts or boneless thighs and shred those.

2 or 3 cups cooked brown or white rice, cold or room temperature.
3 or 4 cups shredded cooked chicken (see notes above)
1 can black beans, drained and rinsed
6 plum tomatoes, cored, seeded and sliced
4 green onions, chopped
3 Tbsp chopped cilantro

Dressing:
1 jalapeno, coarsely chopped, ribs & seeds removed (substitute 1 heaping tsp minced chipotle chili in adobo sauce if a smokey flavor is desired)
2 Tbsp white-wine vinegar
juice of 1 lime
1/4 c olive or vegetable oil
1/2 tsp ground cumin
salt & pepper
(mix all ingredients in a blender or blend with stick blender, adding salt & pepper to taste)

Salad:
Toss chicken with half of the dressing and set aside for a few minutes. In a larger bowl, toss rice, beans, tomatoes, scallions and cilantro. Add remaining dressing and toss well. Add chicken just before serving, scraping out all remaining dressing from the bowl, and toss all together well.

Note: If you haven't made your rice ahead of time, you can cook it first, spread on baking sheet and cool to lukewarm.

Asian Slaw

This is my old standby which I have tweaked and fussed over for a few years!

1 # bag of slaw mix or 1 # of shredded green cabbage
2 c shredded red cabbage
1 bunch green onions, chopped
1 package ramen noodles, beef or oriental flavor, crunched and toasted until light brown
1/2 c toasted almonds, sliced or slivered

Dressing:
Seasoning packet
2 Tbsp brown sugar
1/4 c rice vinegar
1/4 c vegetable oil
2 T sesame oil
1 T soy sauce or asian fish sauce
(Mix all well in jar and shake frequently until serving to dissolve sugar.)

Salad:
Mix cabbages and green onions anytime before serving and refrigerate. Just before serving toss in almonds and noodles. Pour in dressing and toss again.

Chicken & Wild Rice Salad

Adapted from a Bon Appetit recipe from 6/06

1/3 c Sherry wine vinegar (or red wine vinegar)
1 garlic clove, minced (I mascerate mine with the sugar & kosher salt)
1 tsp Dijon mustard
1 tsp sugar
1 tsp kosher salt
2/3 c olive oil
4 boneless chicken breast halves (or all the meat from a rotissery or whole smoked chicken)
1 c wild rice
1 tbsp veg. oil
1 c coarsely grated carrots (I like the bagged matchstick carrots, chopped a little)
1 c chopped green onions
1/2 c chopped celery
1/3 c coarsely chopped toasted walnuts (I like pinenuts)
1/3 c (packed) golden raisins
2 tbsp chopped fresh dill, plus sprigs for garnish

Whisk or blend together 1st five ingredients and set aside. Marinate chicken (if using raw) in 1/2 cup vinaigrette and refrigerate for 1 hour. Allow remaining vinaigrette to stand at room temperature. Add rice to heavy saucepan of boiling salted water. Reduce heat to medium & cook until tender and just beginning to split (DO NOT OVERCOOK - will be mushy in salad, chewy is good). Drain rice and rinse under cold water and drain again.

If using raw chicken, heat veg. oil in large skillet over medium-high heat. Saute chicken until browned and cooked through, about 6 minutes per side. Cool slightly and shred or slice on the diagonal.

Mix carrots, green onions, celery, nuts, raisins, chopped dill and the remaining vinaigrette. Taste for seasoning. If chicken is shredded, stir into salad. If sliced, serve atop a mound of salad. Garnish with dill. May be made ahead and refrigerated for up to 4 hours. Allow to come to room temperature a little before serving.