GIVEAWAY CONTEST....what should I do..I've got it... I will give a prize to a random follower and then one to the person that they referred to follow..Hope that makes sense , what it comes down too is that there will be two Giveaways this month..So make sure you let me know that you are a follower and who you referred and once they become a follower then you will have your entry..Well a start to a new week.. Birdies chirping , tea made and a bagel in the toaster.. |Day starting off good.. Hope you all enjoyed the lunch week last week just thought I would give it a bit of a twist on the blog...never quite sure how it works as I do love comments so what I am saying is that I would love to hear from you...
MONDAY RANCH CHICKEN LOAF
TUESDAY BROCCOLI FRITTA
WEDNESDAY CROCKPOT VEGETARIAN CHILI
THURSDAY IMPOSSIBLE ASPARAGUS PIE
FRIDAY THAI BROCOLLI SALAD
RANCH CHICKEN LOAF
2 eggs, beaten
3/4 cup ranch-flavored or plain tortilla chip crumbs (use you chopper )
3 Tbsp. salsa
2 Tbsp. ranch-flavored salad dressing
1 tsp. chili powder
1/2 tsp. cumin
1 lb. ground chicken or turkey(butcher will do this for you)
Preheat the oven to 350 degrees F. In a large bowl, mix together the eggs, tortilla chip crumbs, salsa, salad dressing, chili powder, and cumin. Add chicken and mix gently but thoroughly. Shape into loaf on slotted baking pan or broiler pan.
Bake at 350 degrees F for 1 hour, until internal temperature registers 175 degrees F. Cover with foil and let stand for 10 minutes makes it easier to slice.. Slice and serve with sour cream and more salsa.
I have also thought about every odd day adding a recipe for you Easter Dinner that you are going to be preparing this year..Right Guy and Gals??? So here is one that will look great on your table it isThyme Cheese
|1||package (1/4 ounce) active dry yeast|
|1||cup warm water (105° to 115°F)|
|3||cups all-purpose flour|
|2||tablespoons vegetable oil|
|1||cup (4 ounces) shredded Monterey Jack cheese|
|4||tablespoons butter or margarine, melted|
|1/4||cup chopped fresh parsley|
|3||teaspoons finely chopped fresh thyme or 3/4 teaspoon dried thyme leaves, crushed|
- To proof yeast, sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.
- Combine flour and salt in food processor. With food processor running, add yeast mixture and oil. Process until mixture forms dough that leaves side of bowl. If dough is too dry, add 1 to 2 tablespoons water. If dough is too wet, add 1 to 2 tablespoons additional flour until dough leaves side of bowl. Dough will be sticky.
- Place dough in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm, draft-free place about 1 hour or until doubled in bulk.
- Punch down dough. Knead cheese into dough on lightly floured surface until evenly distributed. Cover with towel; let rest 10 minutes.
- Grease 1-1/2-quart casserole dish or 8-1/2X4-1/2-inch loaf pan; set aside. Combine butter, parsley and thyme in small bowl.
- Roll out dough into 8X6-inch rectangle with lightly floured rolling pin. Cut dough into 48 (1-inch) squares. Shape into balls; dip into parsley mixture. Place in prepared dish.
- Cover with towel; let rise in warm place about 45 minutes or until doubled in size. Preheat oven to 375°F.
- Bake 35 to 40 minutes or until top is golden and loaf sounds hollow when tapped. Immediately remove from casserole dish; cool on wire rack 30 minutes. Serve warm