5 - Minute Southwest Layered Salad

Makes an easy, quick meal.

5 - MINUTE SOUTHWEST LAYERED SALAD:

6 C. Torn Romaine Lettuce
1 (15-oz) can black beans, rinsed & drained
1 C. frozen corn, thawed
3/4 C. mild or medium salsa
3/4 C. Mexican Style cheddar cheese
1/3 C. Ranch Dressing (or drizzled as desired)
Tortilla Chips, broken (as many as desired)

Arrange lettuce in bottom of glass serving bowl or on serving plate. You also could just make each individual salad on its own plate. Layer beans, corn, salsa and cheese evenly over top of lettuce. Drizzle with dressing and sprinkle chips on top. Makes 4 Servings

Tasty Garlic Chicken

When I make this recipe of only four ingredients I always get compliments on how good it is.
You bake this at a high 500 degree oven uncovered for only 15 - 30 minutes depending on the size of the chicken breasts...Very Fast, Easy & Good!!!

TASTY GARLIC CHICKEN:

4 Boneless Skinless Chicken Breasts
4 Garlic Cloves, minced
4 Tablespoons Brown Sugar
3 Teaspoons Olive Oil

Preheat oven to 500 degrees and lightly grease a casserole dish.

In a small saute' pan, saute garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Place chicken breasts in prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15 - 30 minutes depending on size of chicken breasts.

MY WARMING TRICK

I love to serve warm chips with my salsas and queso dips, but keeping the chips warm was a challange. Then I tried my slow cooker. I set the pot on high to heat the chips and later turned it down to low. The chips stayed warm all evening...

Roasted Jumbo Shrimp with Potatoes & Capers

If you like good Shrimp this might be your new favorite recipe.....Serve with a nice Salad, a good artisan loaf of bread, and a fine wine......Mmmmmm!!!

ROASTED JUMBO SHRIMP WITH POTATOES & CAPERS:

1 1/2 lbs. Jumbo Shrimp, peeled, deveined
3 T. olive oil
4 cloves minced garlic
1 T. lemon zest
2 T. lemon juice
1 tsp. salt (or salt to taste for capers do add salt)
fresh ground pepper
3 med. Yukon gold potatoes sliced 1/4 inch thick
2 T. capers

Preheat oven to 450 degress. Combine shrimp with oil, garlic, lemon, salt and pepper. Toss and refrigerate. Rub a 9x13 inch baking dish with oil. Arrange potatoes slightly overlapping over bottom of baking dish. Drizzle with oil. Roast 15 minutes or until tender. Top with shrimp and marinade. Cook 10 minutes until shrimp is opaque and roasted. Remove from oven, sprinkle with capers.

North Carolina Style Salad

Here is a recipe for you to add those Sunflower Seeds that are known to be so good for you.

1/2 lb. fresh green beans. cooked crisp/tender
8 C. torn Boston lettuce
8 slices bacon, cooked crisp
1 sm. red onion, sliced
1/2 C. Sunflower Seeds
In a large bowl, combine green beans, lettuce, bacon, onion and sunflower seeds.

Dressing:

2/3 C. Extra Virgin Olive Oil
1 clove garlic, minced
1/3 C. Balsamic Vinegar (or wine vinegar)
1 tsp. dill weed
1/2 tsp. Salt
In a separate container, combine oil, garlic, vinegar, dill weed and salt. Shake and pour over salad mixture just before serving.

BONELESS PORK LOIN CHOPS WITH BALSAMIC SAUCE

This is my ole'Stand-By recipe when making pork chops or even boneless chicken breasts. It always turns out very good and tasty...

MY Boneless Pork with Balsamic Sauce:

2 (1 1/2-inch) thick boneless center cut pork loin chops
1 1/2 tsp. lemon pepper seasoning
1/2 tsp. extra virgin olive oil
2 T. chicken broth
3 T. Balsamic vinegar
2 tsp. Butter

Rinse chops and pat dry. Coat with lemon pepper seasoning. Heat oil in heavy skillet over medium-high heat. Add chops, brown on first side 8 minutes, turn and cook 7 more minutes. remove chops from pan and keep warm. Add stock and vinegar to skillet. Cook, stirring until syrupy(about 1 to 2 minutes). stir in butter and blend well. spoon sauce over chops. Serve immediately.

Chocolate Mint Marshmallow Dip

This 5 min. prep dip makes a wonderful holiday Treat. Can be served with assorted Holiday Cookies, Assorted Fruits or even small pretzel twists...

MY CHOCOLATE MINT MARSHMALLOW DIP:

1 (7 OZ.) jar Marshmallow Creme
1 (4 oz.) snack-size chocolate pudding
Crushed hard peppermint candies

Stir marshmallow creme until smooth. Just before serving in a small bowl, layer marshmallow creme and pudding...Garnish with crushed candies and pretzel twists.

Serve dip with cookies, fruits and pretzels....

Doesn't get easier than this!!!!