July 18, 2010

Cranberry Walnut Chicken Salad served on a crescent roll

                                

4 split chicken breast with skin on

1 cup of Dukes Mayo
1/2 Cup of Sour Cream
1 cup of dried Cranberries
1 stalk of Rosemary (Fresh)
Salt and Pepper to taste
1 cup of Chopped Red Onion


Preheat Oven to 350F*
Using Dukes Mayo separate the skin from the Breast and slather with Mayo
Bake chicken Breast for 30-45 Min's until internal temp is 165
Pull the chicken off the bone and dice into cubes.
In a large mixing bowl combine all ingredients and mix well.
Make Homemade Crescent rolls 
Randy Withers Grandma's Recipe.
and I have permission to repost this recipe.
http://www.angryadams.net

Sweet & Savory Tailgating Rub

(For Chicken, Beef or Pork)

½ cup Domino Dark Brown Sugar
2 Tbsp. Paprika
1 Tbsp. Black Pepper
1 Tbsp. Chili Powder
1 Tbsp. Salt
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder

In a medium size bowl, mix together all ingredients. Rub onto chicken, beef or pork; allow to rest 5 minutes before grilling, or wrap meat in foil and refrigerate overnight to grill the next day. Yields about one cup, covering 2 to 3 lbs. of meat. Rub can be prepared in advance and store in an airtight container.
Southern Living.

Cobb Salad with Barbecue-Ranch Dressing

Makes 6 to 8 servings Hands on time: 20 mins.
 Total time: 25 mins, including dressing.
This dressing also makes a tasty dipping sauce
 for fried chicken tenders and wings.

1 Lg. head romaine lettuce, shredded
1 lb. chopped smoked chicken
1 Cup.(4oz) shredded sharp Cheddar cheese
3 Lg. tomatoes, seeded and diced
2 Lg. Avocados
1 Tbsp. fresh lemon juice
1 bunch green onions, sliced
1 (4oz) package crumbled blue cheese
6 bacon slices, cooked and crumbled

Layer first 4 ingredients on a large serving platter.
 Peel and chop avocados; toss with lemon juice.
Layer avocados, green onions, crumbled blue cheese and
 crumbled bacon over salad. Serve immediately,
 or cover and chill up to 8 hours. Serve with Barbecue Ranch Dressing.

Barbecue Ranch dressing:
Makes 2 1/3 cups hands on time 5 minutes.
Prepare 1(1oz) envelope buttermilk Ranch dressing mix according to package directions;
 stir in ½ cup barbecue sauce.
Pour over salad.

Southern Living.

Lemony Potato Salad



Makes 6 servings
25 mins. Total time: 50 mins.

2 lb. red potatoes, cut into eighths
¼ cup. Olive oil
3 Tbsp. lemon  juice
¾ tsp. salt
½ tsp. dry mustard
½ tsp, freshly ground pepper
3 green onions, thinly sliced
2 Tbsp. chopped freshly parsley

Bring potatoes and salted cold water to cover to a boil in a large Dutch oven;
 boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.
Whisk together olive oil and next 4 ingredients in a large bowl.
 Add warm potatoes, green onions, and parsley;
 toss to coat. Serve at room temperature or chilled.

Southern Living

Zesty Lemon Pie

Makes 8 servings
Hands on time 25 minutes
Total time: 6 hrs. 20 minutes.

If you don’t have a 9-inch deep dish,
 you can use a regular 10-inch pie plate instead.
 Prepare recipe, without whipped cream, up to 2 days ahead.

1 cup graham cracker crumbs
3 Tbsp. powdered sugar
3 Tbsp. butter, melted
6 egg yolks
2 (14oz) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
2 Tbsp. powdered sugar
Garnishes: lemon slices fresh mint leaves

Preheat oven to 350F*. Stir together first 2 ingredients;
 add butter, stirring until blended.
Press mixture on bottom and up sides of a 9-inch deep-dish pie plate.
Bake 10 minutes. Let cool completely on a wire rack( about 30 minutes).
Whisk together egg yolks, sweetened condensed milk, and lemon juice.
 Pour into prepared crust.
Bake at 350F* for 15 minutes.
 Let cool completely on a wire rack(about 1 hour). Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy;
 gradually add powdered sugar, beating until soft peaks form;
dollop over chilled pie. Garnish with lemon slices and mint leaves.
Southern living