1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce
Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
Recipe Source: Mels Kitchen Cafe
Tuesday, April 12, 2011
BBQ Chicken Salad
*Note: this recipe calls for already cooked chicken so plan ahead! I like to cook my chicken in the crockpot, using frozen chicken breasts and about 1 cup of chicken broth for every 2 chicken breasts. I cook on low for about 4-5 hours and then shred and refrigerate (or freeze) for later.
*Serves 4-6
3 cups cooked, shredded chicken
2 cups BBQ sauce, storebought or homemade
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded
Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
Recipe Source: Mel’s Kitchen Cafe
*Serves 4-6
3 cups cooked, shredded chicken
2 cups BBQ sauce, storebought or homemade
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded
Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
Recipe Source: Mel’s Kitchen Cafe
Apple Crisp using Dehydrated Apples
Preheat oven to 375.
3 cups dehydrated apples
Hydrate apples for 15min in 5 cups warm water plus 1 T lemon juice. drain water and place into 13/9 pan.
1 cup oats
1 cup brown sugar
1/2 cup whole wheat flour
1/2 cup pecans, chopped (optional)
1 t cinnamon
1/2 c butter, softened
In a small bowl combine topping ingredients until crumbly. Sprinkle evenly over apples. Bake for 30-35 minutes. Serve hot with whipped topping or vanilla ice cream.
3 cups dehydrated apples
Hydrate apples for 15min in 5 cups warm water plus 1 T lemon juice. drain water and place into 13/9 pan.
1 cup oats
1 cup brown sugar
1/2 cup whole wheat flour
1/2 cup pecans, chopped (optional)
1 t cinnamon
1/2 c butter, softened
In a small bowl combine topping ingredients until crumbly. Sprinkle evenly over apples. Bake for 30-35 minutes. Serve hot with whipped topping or vanilla ice cream.
Tartar Sauce
1 C Light Mayonnaise
2 T Capers
12 Baby Dill Pickles
2 T Fresh Parsley or 1T Dried Parsley
1 Lemon, Juiced
1 Dash Sirracha
Combine everything in a food processor until preferred consistency. Refrigerate for 1 hour before serving for best flavor.
2 T Capers
12 Baby Dill Pickles
2 T Fresh Parsley or 1T Dried Parsley
1 Lemon, Juiced
1 Dash Sirracha
Combine everything in a food processor until preferred consistency. Refrigerate for 1 hour before serving for best flavor.
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