Frozen Fruit Salad

Hey you asked for it, so here it is! This is the easiest side to make.

Frozen Fruit
Cream Cheese
Yogurt
Cool Whip

Chop up the frozen fruit. Add cream cheese, yogurt, and/or cool whip. Some I hear have even added sugar if you want to make it sweeter.

Amazing Buttermilk Rolls

Buttermilk Refrigerator Rolls
by Melanie from Sisterscafe


Image by Sisterscafe

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more–it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like. Makes about 24-32 rolls.

Tri Tip Sandwich

Apparently here in Bakersfield California this is a favorite!  We had it at a friends house and loved it!  Tri tip is a little costly so grab it when it's on sale!  The best part is how easy it is!

Ingredients:
  Tri tip
  Provolone cheese (I hear munster is good also)
  Ciabatta buns
  Salsa (optional)

Cook tri tip in crockpot 6 hours then shred.
Butter buns and then toast in oven on broil for a minute.  Careful they burn quick! We melt the provolone onto the bun.  Put the meat on the bun and eat!  Seriously easy and Delish!

I didn't add salsa but it was recommended that I should and Jefferson liked it!

Pasta Salad

I've never been much of a pasta salad person, but this is one that I actually really like. I love that it's so quick & easy. It's a great summer meal. Or you can omit the chicken and make it a side for a BBQ.

Mix dressing in blender and refrigerate night before.

Dressing:

1 cup sugar
2 cup canola oil
1 cup red wine vinegar
2 tsp salt
2 tsp dry mustard

Cook:

1 pkg bow tie noodles
1 pkg colored spiral noodles

Add:

2 to 3 cut-up cooked chicken breasts {seasoned}
1/2 lb. cooked bacon, crumbled
Broccoli
Chopped red onion
1 pkg frozen baby peas or edamame

Add dressing & serve.

*Omit chicken to make it vegetarian

Quinoa Corn Edamame Salad

This dish is packed with all things good for you. Delicious, too! It's my favorite quinoa dish that I've tried. I'm sad I didn't take a picture, because it's so colorful and gorgeous.

*You can add shredded chicken and call it dinner

QUINOA CORN EDAMAME SALAD


2 cups frozen, shelled, edamame

1 cup frozen corn

1 cup cooked, cooled quinoa (leftover is great)

1 green onion, sliced (just green parts)

1/2 red sweet bell pepper, diced

1 tablespoon minced fresh cilantro

1 1/2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

Dash cayenne

.

Briefly boil the edamame and the corn, just until tender.  Drain very well and cool completely.

In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro.  In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified.  Drizzle over the salad and toss to coat.  Cover and chill for at least two hours.

Vegetable Tostadas

another favorite of ours.

1 T. cumin

1/4 t. s and p

2 t. canola oil

sprinkle that on top of 4 chicken breasts cut up and fry it in a large frying pan until chicken is done.  don't over cook, it will make your chicken hard.

when chicken is done add:

1 red onion chopped

2 ears corn (you can use a can)...fresh is always better.

1 chopped zucchini

1/2 c. green salsa verde

3 T. chopped cilantro

when veggies are soft, spray both sides of a tortilla with pam, put it on a cookie sheet and place it in the oven on broil for about 30 seconds.  flip it over and let the other side cook...this will make your tortilla crispy.

after tortilla is crisp place the mixture on top and some cheese on top of that.  put it back under broil until cheese is melted and eat like a tostada!  YUM.. and healthy too.

Mango Chicken on Coconut Rice

I forgot about this recipe.  I got it a while ago off of the sisters cafe blog.  It is one of our favorites and super easy.

cook 6-8 chicken breasts in crock pot sprinkled with cumin and lemon pepper to taste.  when it is done shred and add:

*you may want to remove some of the chicken juice if there seems to be a lot.  maybe remove it all and if in the end it seems a little dry you can just add more salsa.

1 can corn drained

1 can black beans drained

3 cups mango salsa (i like the kind from costco)

cook it all for another hour or so...

eat this on top of Coconut rice.  Just cook your rice in coconut milk.  however; i tried to do this with a rice cooker and it didn't work.  i now just buy minute rice for this recipe.  so 1 can coconut milk per 1 cup rice.

garnish with cilantro or parsley.