Lunch Menu for Anna

I was to have a friend over for lunch today, but as it is "that time of year" one of her children ended up leaving school before lunch today with a stomach virus.    I decided to go ahead and enjoy the meal, praying for her son's health all the while.  I missed my friend today.

Menu:

• Lime-Tequila Chicken Salad
• Pear Salad EXTREME
• Fresh Cut Veggies (You are on your own for this one.  If you need help, just buy your veggies all ready cleaned and cut from the salad bar at your local grocery.)

Lime-Tequila Chicken Salad

First start with Chicken that is left over from yesterday's dinner of grilled Lime-Tequila Chicken....easy enough, right?  Here is the marinade:

2 Tablespoons olive oil
1-2 Tablespoons apple cider vinegar
juice of two fresh limes, with a bit of zest grated into the liquid
1-2 oz tequila (depends on your tastebuds)
2 cloves garlic, finely grated into the marinade
1 1/2 Tablespoon cumin
2+ Tablespoons of finely chopped cilantro leaves
1/2 teaspoon salt
Fresh ground black pepper to taste
1/8 teaspoon cayenne pepper

This marinade works for about 4 boneless chicken breast pieces cut into thirds, lengthwise.  We find this size best for grilling because leftovers are easy to make into sandwiches or salads.

Now that we have a few pieces of left over Lime Tequila Chicken....

Chop that chicken.
Add cranberries, almonds, finely chopped red onion, finely chopped celery to taste
Spices:  More Cumin!!! Fresh ground salt and peper (to tastse)
Add light mayonaise and a splash of apple cider vinegar.

There you have it.  Easy, breezy.

Now, you ask about the Pear Salad EXTREME??

Thinly slice a red pear into a small skillet with 1-2 tablespoons melted butter (mmmmmm!!!!)   Add a handful of walnuts.  Let this stay on a medium fire, stirring often, while you gather your dinner ingredients, make a phone call, or do a bit of laundry.  Once the pear is nice and caramelized, put it into a pretty salad dish and top with a few crumbles of goat cheese.  (I suppose Blue Cheese would work there, too!)

There you have it!  That's one of my Lunch with a Friend go-to meals.  Enjoy!

Broiled Tilapia Parmesan

This was a yummie meal! We had a scallop dish (upper left), steamed veggies, and the broiled tilapia parmesan. Today, I am sharing the Tilapia recipe.

Ingredients:

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tablespoons mayonnaise
2 Tablespoons fresh squeezed lemon juice
1/4 teaspoon dried basil (I used a handful of fresh basil, finely chopped, because I have plenty in my herb garden.)
1/4 teaspoon ground black pepper
1/8 teaspoon onion salt
1/8 teaspoon celery seed
6-8 tilapia fillets


Line a broiling pan with aluminum foil.

Mix together the cheese, butter, mayo, and lemon juice. Add the seasonings and set aside.

Place fish in a single layer on the broiling pan. Broil 2-3 minutes. Flip the fish and broil 2-3 more minutes. Remove from the oven and coat the top side with the Parmesan mixture and broil for 2 more minutes or until fish flakes easily and topping is browned. Take care to not over cook the fish.

Chicken Tortellini Soup (aka Fort Wahoo Soup)

This soup is liked by all who eat it.....save one child, and if you know my family, you know just who that child is! He eats it, but he really dislikes pasta. I am putting in the original recipe as I received it, but I am putting my twists and turns in parenthesis.

• 12 oz. skinless, boneless chicken breast halves (I have used canned chicken and chicken off the bone. It all works fine.)
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 - 14 oz cans chicken broth (I used broth from the chicken I cook off the bone. It works fine. Also, chicken bouillon works fine.)
• 3 cups sliced fresh mushrooms
• 1 3/4 cups water (more or less)
• 2 medium carrots cut into matchstick strips
• 2 cups packed torn spinach
• 1 teaspoon dried tarragon, crushed
• 9 oz. cheese-tortellini (I have used homemade, but the refrigerator style holds up best.)
  

Cut rinsed and dried chicken into pieces and cook and stir with garlic in the olive oil for 5-6 minutes. Dump everything into a crock pot. Cook on low. About 15 minutes before serving, turn the crock pot up to high and add the spinach and tortellini for the last 10 minutes. Serve warm. This soup holds up for next day's lunch.

Nanny's Barbeque Beans Updated

Nanny was a fantastic cook. There are some of her recipes that certainly have her signature about them. One of my family's favorite is her barbeque beans. I have updated the recipe some, but the essential tastes are still present. This recipe can be cooked on low in the crock pot or in the oven at 35o degrees until warm and bubbly.

1 pound lean ground meat
1 pound bacon
1 medium onion
1 cup (more or less) catsup
1/4 cup (more or less) brown sugar
1/4 cup (more or less) apple cider vinager
1/4 cup (more or less) worchestershire sauce
3 Tablespoons (more or less) mustard
2 - 15 oz. cans of Pork and Beans
1 - 15 oz. can of light red kidney beans, drained and rinsed
1 - 15 oz. can of butter beans, drained and rinsed.

Brown the bacon and onions with the beef until the bacon begins to crisp. Drain. Add the rest of the ingredients to the meat. GENTLY mix. Pour into a crock pot or a covered casserole dish. Bake or crock pot as mentioned above.

Touched Up Taco Soup

The recipe idea and base comes from my friend, Beverly. I changed a few things around and gave it the name "Touched Up Taco Soup" to distinguish this recipe from the recipe that Bev game me. Both recipes are delicious, and both serve a different purpose in our menu. Tonight, though it was the "Touched Up Taco Soup" and so that is the recipe I am posting! :-)

1 Large onion

1 pound ground turkey

1 pound ground sirloin

3 packages taco seasoning

3 cups frozen corn

2 cans black beans

2 cans light kidney beans

1 large can of refried beans

2 cans fire-roasted tomatoes

1 4-oz can of chopped grean chilies

Brown beef and turkey with onion. Drain away any fat. Add all the other ingredients and simmer for 30-40 minutes OR place in a crock pot on low for several hours.

Peanutbutter Crinkles

1 c. solid butter flavor Crisco
1 c. peanutbutter (Jiff)
1 c. sugar
1 c. brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 c. flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
sugar
choccolate kisses

Beat first 6 ingredients. Add next 4 ingredients and beat at low speed. Shape into 1" balls. Roll in sugar. Place 2 " apart on ungreased cookie sheet. Bake at 350 for 12-15 minutes. Immediately press kisses into cookies. Cool. Store in airtight container. Yields 6 dozen.

White Chocolate Cranberry Cookies

2 1/2 sticks butter

1/2 cup white sugar

1 cup brown sugar

1 egg

1 egg yolk

1 Tablespoon vanilla

1 cup oats (PULSED well in a blender of food processor)

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

12 oz. white chocolate chips

1 cup dried cranberries

Preheat oven to 325. Beat butter and sugars until smooth. Add eggs and vanilla, beating well between each addition. Add flour, oats, baking powder, baking soda, and salt. Mix well. Scrape down sides and add white chocolate chips and cranberries. Drop onto a parchment lined cookie sheetand bake for 12-15 minutes.