Wednesday, February 20, 2008

Nicole's Cajun Chicken

Bruschetta
5 Cups Chopped roma tomatoes
½ Cup Olive oil
½ Cup Balsamic Vinegar
2 Garlic cloves, minced
1 TB. Dried basil
Salt as needed

1. Combine all ingredients. Let sit, the longer the better.
2. Serve over buttered & toasted baguettes.



Olive Garden Italian Salad Dressing
1/2 cup White vinegar
1/3 cup Water
1/3 cup Vegetable oil
1/4 cup Corn syrup
2 1/2 T Grated Romano cheese
2 TB. Pectin
1 tsp. Salt
1 tsp. Lemon juice
1/2 tsp. Minced garlic
1/4 tsp. Dried parsley flakes
Pinch Dried oregano
Pinch Crushed red pepper flakes

1. Combine all ingredients in blender for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as marinade.



Broccoli and Swiss Cheese
2 lb. Broccoli or 2 pkg. frozen spears
¾ lb. Shredded Swiss cheese
2/3 cup Mayo
2 TB. Green onions, minced
¼ tsp. Salt
1/8 tsp. pepper
½ tsp. mustard

1. Cook broccoli in salt water until just tender; drain. Mix remaining ingredients and spread over broccoli in a large casserole dish. Bake at 350 degrees for 15 minutes.



Cajun Chicken Pasta
½ cup Whipping cream
½ cup Butter
½ cup Parmesan cheese
2-3 Chicken breasts
Cajun dust
Homemade noodles

1. Pound chicken. Roll in Cajun dust, then fry in Veg. oil.
2. In another pan, cook cream, butter and cheese.
3. Cook noodles.
4. When chicken, noodles, and sauce are done, combine and serve.



Chocolate Trifle
1 Chocolate cake or brownies, made in 9X13
1 lg. Chocolate pudding, reduce milk by ½ cup

4 cups Cool whip
1 pkg. Skor bits or Heath bits

1. Layer in Trifle dish. Cake, pudding, cool whip, skor. Repeat until finished, ending with Skor bits.

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