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Honey mustard chicken salad

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    Monday, September 1 2014 12:26 PM EDT2014-09-01 16:26:50 GMT
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    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
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    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

Recipe from Robert & Mary Bowles from Moss Bluff, La.

4 chicken breast cut into strips
4 Boiled eggs
Salad Greens (lettuce or anything else you normally put in your salads)
½ cup shredded cheddar cheese
½ cup green onions chopped
1 tablespoon of vegetable oil
Italian dressing
1 cup of honey
¾ cup of mustard
½ teaspoon red pepper flakes
1 tablespoon balsamic vinegar

Directions:

1. Mix together in a bowl the honey, mustard, vinegar & red pepper flakes and set aside.
2. Boil the Eggs, Cool & Slice, set aside.
3. Prepare Salad Greens in Large Bowl
4. Chop Green Onions and set aside
5. In a medium size skillet add enough vegetable oil or vegetable spray to keep the chicken from sticking. Turn Heat to Med/High. Add chicken strips and cook until white. Add about ½ of the prepared honey/mustard dressing to the chicken, turning chicken to coat. Reduce heat to medium and cook until slightly caramelized or lightly browned. Remove from heat.  
6. Put salad greens in serving bowls and drizzle with small amount of Italian dressing.
7. Add green onions and shredded cheese.
8. Place desired amount of cooked chicken strips on top of salad and drizzle with a spoonful of the remaining honey/mustard dressing
9. Garnish with slices of eggs 

 Add a piece of Garlic Toast and you have an entire Meal. Enjoy

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