Thursday, May 29, 2014

Righteous Hash

Inspired by lunch at Sister's in Gainesville Florida

Hashed Potatoes
Scrambled Egg
Turkey Sausage
Gruyère Cheese
Roasted Red Pepper Hollandaise Sauce

Friday, May 23, 2014

Grilled Vegetable Sandwich

from Disney World's Hollywood Studios Studio Catering Co. found here

Grilled Zucchini
Roasted Mushrooms
Roasted Red Pepper
Vine-ripened Tomato
Watercress (can substitute with spinach)
Provolone or Pepperjack cheese
Sun-dried Tomato Pesto (you can buy a jar of this at the store)
Served on Basil-Asiago Artisan bread, grilled (or any good artisan bread like focaccia bread)

Chicken Quesadillas

Tomato Wraps
Fresh Salsa
Grilled Chicken strips (sliced thinly)
Pepperjack cheese
Mexican Mix cheese

Place wrap in a frying pan and layer pepperjack cheese, salsa, grilled chicken, and mexican cheese. Place another wrap on top and warm until cheese melts or desired crispness.

Lighthouse Sandwich

from Disney World's Magic Kingdom Columbia Harbor House Restaurant found here

Broccoli Slaw
served on Toasted Multigrain Bread

Tuesday, May 6, 2014

Spinach Salad with Chicken, Avocado and Goat Cheese

If the dressing is too light, you could easily serve with a Balsamic Vinaigrette 

8 cups chopped spinach (1 bag)
1 cup tomatoes (I prefer Roma)
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken (a rotisserie chicken works great)
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts (I don't toast mine)

3 Tablespoons white wine vinegar
2 Tablespoons extra-virgin olive oil
1 Tablespoon Dijon mustard
salt and freshly ground black pepper, to taste


1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time, as much dressing as you desire).

Recipe found here

Saturday, April 26, 2014

***Hawaiian Chicken Kabobs***

1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup vegetable oil
1 Tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoon fresh ginger
1 teaspoon dry mustard

3-5 chicken breasts (I used 3 fairly thick ones)
2 green peppers
2 onions
2 red peppers
1 container of cherry tomatoes
1 pineapple cored and cut into cubes
Wooden skewers
Seasoned salt and pepper to taste (I used Lowry's salt and a pepper grinder)

Combine all marinade ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. 

Cut off fat on raw chicken and cube. Place chicken in a 9×13 pan and pour marinade over top. Cover and put in refrigerator for at least 3-4 hours (or overnight). I turned the meat once to make sure both sides were well marinated.

Prep/cut all veggies up and place in another 9×13 and refrigerate until you are ready to “kabob”. I salt & peppered the peppers, onion, and tomato in the pan, but not the pineapple. Run water over wooden skewers so they do not catch fire on grill (I soaked mine for about 30min to help food slide on better and not splinter). Alternate chicken with veggies and pineapple. Heat grill to med-high heat and cover with grill foil (or regular foil with cooking spray). Grill covered approximately 6 minutes on both sides, until chicken is cooked through.

Recipe found here

Hamburger Gravy

(Louise H.)
1 lb. ground beef
3 cups milk
1/2 cup flour
mashed potatoes
Brown beef in pan until no longer pink. Mix flour in milk with a fork until smooth. Add liquid to the beef and bring to a boil until thickened. Serve over mashed potatoes.