Blueberry Salad

After years of searching I finally found my Aunt Rosa’s blueberry salad recipe.  I’m downsizing my recipe collection and as I’m flipping through clippings there it was…Hallelujah!

And yes it is heavenly….

2 (3 oz pkgs. raspberry jello 

1 16 oz can crushed pineapple – don’t drain

1 16 oz can blueberry pie filling 

2 cups boiling water

Topping:

1 8oz pkg. cream cheese

1 8ox carton sour cream

1/2 c sugar

1 tsp vanilla

1 c chopped pecans

Mix the jello, pineapple, pie filling, and water until dissolved.  Pour in a 9 x 13 dish to congeal overnight.

For Topping: Using a mixer combine the ream cheese, sour cream, sugar, and vanilla.  Spread this over the salad and sprinkle pecans on the top.

Thank you Aunt Rosa Carter

Italian Chicken Salad

3/4 cup plus 1 tablespoon vegetable oil

1/2 cup lemon juice concentrate

2 tablespoons grated Parmesan Cheese

3 teaspoons chicken-flavored bouillon

1 teaspoon sugar

1/2 teaspoon dried oregano

1 garlic clove, minced

1/8 teaspoon black pepper

1 pound chicken strips

1 pound linguine, cooked and drained

1 cup sliced mushrooms

1/2 cup chopped red pepper

Toppings – Avocado, olives, tomatoes, cucumber, green onions, etc – your choice

Lettuce Leaves

In a large bowl, combine 3/4 cup of the oil, lemon juice, cheese, 2 teaspoons of the bouillon, sugar oregano, garlic, and pepper; mix well

IN a large skillet, heat the remaining 1 tablespoon oil on medium heat.  Add the chicken and the remaining teaspoon bouillon.  Brown the chicken until it becomes tender, stirring occasionally. 

Cook the pasta while browning the chicken.

Add the chicken, pasta, and the remaining ingredients to the oil mixture; mix lightly to coat.  Cover and chill.  Add toppings you desire, avocado, olives, tomatoes, cucumber.  Serve on lettuce leaves.

Oven Chicken Fajita

For the Seasoning:

• 1 tsp chili powder

• 1 1/2 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper

Fajita filling:

• 1 1/2 lbs boneless skinless chicken thighs , sliced into 1/2-inch thick strips (slice extra wide strips in half)
• 1 of each red , orange and yellow bell peppers, cored and sliced into strips (3 whole total)
• Sliced Mushrooms
• 1 medium yellow onion , halved and sliced from top to root
• 2 cloves garlic , minced
• 3 Tbsp olive oil
• 2 Tbsp fresh lime juice
• 3 Tbsp chopped cilantro

For serving

• 8 taco size flour tortillas
• Sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)

Instructions

1. Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray. Place a baking rack on top of the tray to keep vegetables and chicken off the bottom of the tray.

2. For the seasoning:

3. In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

4. For the fajitas filling:

5. Spread bell peppers and yellow onion, mushrooms onto baking rack. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.

6. Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.