Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 1/2 cups chopped red onion
1/2 cup chopped green pepper
1/2 cup Italian salad dressing
Directions
In a large bowl, toss all ingredients. Cover and refrigerate until serving.
8.27.2011
Asian Noodle Toss recipe.
Ingredients
8 ounces uncooked thin spaghetti
1 (10 ounce) package julienned carrots
8 ounces sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Directions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
8 ounces uncooked thin spaghetti
1 (10 ounce) package julienned carrots
8 ounces sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Directions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
Anita's Cozy Apple Fig Compote recipe.
Ingredients
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
Beer, Orzo and Chicken recipe.
Ingredients
1/2 cup orzo pasta
1 (12 fluid ounce) can or bottle beer
2 teaspoons canola oil
1 pound boneless chicken thighs
1/2 onion, minced
3 cloves garlic, crushed
1 cup low-sodium chicken broth
1 cup tomato sauce
1/2 cup pimentos, drained
1 tablespoon ground turmeric
1/2 cup frozen petite peas
salt and pepper to taste
Directions
Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.
1/2 cup orzo pasta
1 (12 fluid ounce) can or bottle beer
2 teaspoons canola oil
1 pound boneless chicken thighs
1/2 onion, minced
3 cloves garlic, crushed
1 cup low-sodium chicken broth
1 cup tomato sauce
1/2 cup pimentos, drained
1 tablespoon ground turmeric
1/2 cup frozen petite peas
salt and pepper to taste
Directions
Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.
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