Got this recipe from a Pampered Chef email. It's sometimes hard for me to figure out how to "cook" w/out their products, but this looked SO good!
Corn bread
1 box jiffy corn bread mix
1 4 oz can green chilies undrained
1/8 tsp garlic powder ( 1 clove of garlic)
Mix together and bake in mini baker for 20 minutes at 400
Salad layers
15 oz pinto beans
15 oz whole kernel corn
1 large tomato
1 large green or red pepper
1 medium onion
6-8 slices bacon fried crisp or 2 cups cooked chicken
2 C shredded cheese
Dressing
1 C light mayo
1 cup light sour cream
1 package dry Hidden Valley Ranch dressing mix
Mix and set aside
Layer ½ of crumbled corn bread on the bottom of the trifle bowl
Add in layers ½ each of pinto beans, corn, tomato, green or red pepper, onion, bacon or chicken, dressing and cheese
Repeat layers
Keeps well and can be made ahead.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Friday, January 6, 2012
Sunday, June 12, 2011
Spring Vegetable Orzo Pasta Salad
(A friend made this recently, and we all LOVED it! From http://foodformyfamily.com/recipes/spring-orzo-pasta-salad-with-asparagus-and-artichokes)
12 ounces orzo pasta, cooked to al dente and cooled
1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
15-ounce can artichoke hearts, drained and quartered
1-1/2 cups (7-oz jar) sun-dried tomatoes in olive oil, julienned
1 large lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. Drain the asparagus and rinse with cool water.
Heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender.
In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Add artichoke hearts, sun-dried tomatoes with oil, and lemon zest. Stir to combine.
In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad.
Refrigerate salad for at least 5 hours for flavors to combine. Serve cold.
Makes 12-15 servings.
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
15-ounce can artichoke hearts, drained and quartered
1-1/2 cups (7-oz jar) sun-dried tomatoes in olive oil, julienned
1 large lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. Drain the asparagus and rinse with cool water.
Heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender.
In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Add artichoke hearts, sun-dried tomatoes with oil, and lemon zest. Stir to combine.
In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad.
Refrigerate salad for at least 5 hours for flavors to combine. Serve cold.
Makes 12-15 servings.
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