1 head of broccoli, chopped
2 t. vinegar
1 head of cauliflower, chopped
¼ cup slivered almonds
1 lb. bacon, crispy
1 cup light mayo
½ cup sugar
½ red onion, chopped
1 can sliced water chesnuts
1 cup raisins
Mix all ingredients together and serve.
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2 cups cooked rotini pasta
1 3.5 oz. package Athenos Reduced Fat Tomato & Basil Feta Cheese
1 cup quartered cherry tomatoes
½ cup Ken’s Lite Vinaigrette Dressing
¼ cup chopped red onion (optional)
¼ cup sun-dried tomatoes, soaked and chopped
2 boneless, skinless chicken breast halves, grilled or broiled, cut into ¼ inch strips
Mix all ingredients. Serve warm or chilled.
Row One: Bride and Groom Image by Anna Kuperberg; Tablescape by JL Designs
Row Two: Vera Wang Ashley in Forest Satin; Mini Pies by The Dotted Apron; Tablescape by JL Designs; Cake Image from Style Me Pretty
Row Three: Ceremony Site Image by Anna Kuperberg; Bouquet created by JL Designs
I'm always up for a fun in-home show and Pampered Chef is certainly no exception! I love their recipes, but it seems they tend to make them quite "long-winded" with their company jargon. So I took the time to put my favorite recipe - Lemon Herb Chicken Ring - into layman's terms (a.k.a. minus the words Classic Batter Bowl and Pampered Pantry Italian Seasoning Mix - lol). This delicious appetizer is ALWAYS a hit at our parties - I can't tell you how many times I've shared this recipe with friends and family :) Enjoy!
Lemon Herb Chicken Ring
2 c. coarsely chopped cooked chicken
½ cup diced red bell pepper
3 T. chopped fresh parsley, divided
1 t. lemon zest
2 garlic cloves, pressed
1 c. (4 oz.) shredded mozzarella cheese
½ c. mayonnaise
1 t. Italian seasoning
½ c. (2 oz) grated fresh Parmesan cheese, divided
2 packages (8 oz. each) refrigerated crescent rolls
1) Preheat oven to 375°F.
2) Place chicken and bell pepper in medium bowl. Add 2 tablespoons of the parsley, lemon zest, pressed garlic, mayonnaise and Italian seasoning; mix until combined. Reserve 2 tablespoons of Parmesan cheese and add remaining to chicken mixture; mix well.
3) Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on a large round baking stone with wide ends 4 inches from the edge. (Points will extend off the edge.) Using a rolling pin, roll wide ends of dough toward center to create a 5-inch wide opening.
4) Spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle 2 tablespoons of cheese over ring.
5) Bake 28-30 minutes or until golden brown. Remove from over and garnish with remaining parsley.
3 slices bacon
⅓ cup chopped romaine lettuce
⅓ cup coarse soft bread crumbs
2 T. grated Parmesan cheese
2 t. olive oil
2 medium tomatoes
⅛ t. freshly grated black pepper
2 t. mayonnaise
1) Preheat oven to 400 degrees. In a large skillet cook bacon over medium heat until crisp. Drain on paper towels, chop.
2) In a medium bowl combine bacon, lettuce, crumbs, cheese and olive oil; mix well. Set aside.
3) Halve plum tomatoes lengthwise. Scoop out the insides leaving ¼ to 1-inch of the shell. Sprinkle inside of each tomato half with pepper. Brush with some of the mayonnaise.
4) Mound bacon mixture in tomatoes; transfer to baking pan.
5) Roast tomatoes, uncovered, 10-12 minutes or until tomatoes start to wilt.
