Spinach 'n' Steak Salad with Chipotle Honey Mustard

Spinach 'n' Steak Salad with Chipotle Honey Mustard

Ingredients

• 1 (8 ounce) boneless beef top loin steak
• Chipotle Honey Mustard Dressing (recipe below)
• 4 cups DOLE® Spinach
• 1/2 cup sliced cucumber
• 1/4 cup sliced red onion
• 1/4 cup diced red bell pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup canned prepared fried onions (optional)

Directions

1. Brush steak with 1 tablespoon Chipotle Honey Dressing.
2. Grill or broil steak to desired doneness.
3. Let stand 5 minutes before cutting into thin slices.
4. Divide spinach, cucumber, red onion and red pepper on two large plates.
5. Arrange sliced steak on top of each.
6. Drizzle with Chipotle Honey Mustard Dressing, to taste.
7. Sprinkle with feta cheese and onions, if desired.

Cucumbers Crispy, Crunchy Cucumbers

Original Recipe Yield 8 servings

Ingredients

• 4 cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Triple-Layer Chocolate Cheesecake Recipe

• Prep: 40 min. Bake: 55 min. + chilling
• Yield: 12 Servings

405595

Ingredients

• 1 package (9 ounces) chocolate wafer cookies, crushed
• 3/4 cup sugar, divided
• 1/2 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened, divided
• 3 eggs
• 1 teaspoon vanilla extract, divided
• 1/3 cup packed dark brown sugar
• 2 ounces semisweet chocolate, melted and cooled
• 1-1/3 cups sour cream, divided
• 1 tablespoon all-purpose flour
• 1/4 cup chopped pecans
• 1 package (3 ounces) cream cheese, softened
• 1/4 teaspoon almond extract
• GLAZE:
• 5 ounces semisweet chocolate, divided
• 1/4 cup heavy whipping cream
• 1/2 cup white baking chips
• 2 teaspoons canola oil
• Raspberries, optional
• Mint leaves, optional

Directions

• Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside.
• In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.
• In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet.
• Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer.
• Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving.
• For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set.
• Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set.
• To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use.
• Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired. Yield: 12 servings.

One of my favorite cheesecake recipes from Taste of Home

Shrimp Ceviche

Shrimp Ceviche

  

Recipe Link with great instructions!

 I hope to post my recipe soon..

This is close, minus the cucumber and avocado!

2 - lbs small cooked shrimp
1/2 - 3/4 - cup fresh lime juice (4-6 limes)
1/2 - cup fresh lemon juice (2-3 lemons)
1 - cup red or purple onion, chopped
1 - Serrano or jalapeno pepper, chopped with membranes & seeds removed (I used 2 jalapenos)
2 - 3 roma tomatoes, diced
1 - cup cilantro, chopped
1 - cucumber, diced into 1/2 inch pieces
1 -whole avocado, diced
1 - tablespoon olive oil

1 - teaspoon white vinegar
1 1/2 tsp Mexican oregano
salt & pepper to taste

Cut each shrimp in half or at least one inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice and vinegar cover and refrigerate for one hour. Mix in the chopped onion and serrano or jalapeno peppers and refrigerate an addional hour. If you find the ceviche a little too acidic, drain out some of the juices after the marinating process. Add the remaining ingredients except the chopped avocado and lightly toss. Add salt and pepper to taste and then serve.

10 Quick and Tasty Chicken Breast Recipes

Flame-Kissed Flavor: 30 Grilled Chicken Recipes

Plain Cake Doughnuts

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Plain Cake Doughnuts
NO YEAST

Ingredients

2 cups all-purpose flour

• 1/2 cup white sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 2 tablespoons melted butter
• 1/2 cup milk
• 1 egg, beaten
• 1 quart oil for frying

Directions

1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
3. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.  

I Changed this recipe, a bit. Here are my notes:

• AWESOME EASY doughnuts!! - minus nutmeg. I used half and half, instead of milk. 
• FOR BEST RESULTS: Use a medium to small biscuit cutter or drinking glass, instead of a doughnut cutter. I cut the hole with the lid from the half and half carton. (I tried all three -third, being a doughnut cutter. Using a doughnut cutter made the doughnuts greasy, during the cooking process-due to the size.) 
• Cooking: I used an Emeril deep fryer.

Supa' Juicy 
Bacon And Cheese Stuffed Burgers

Prep time: 20 minutes
Yield: 4 servings

• 1 lb 10/90 ground beef
• 1 egg
• 1 medium white onion
• 1/2 cup Italian breadcrumbs
• 1/4 cup A1 steak sauce plus and extra sauce to baste
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 slices of bacon (turkey bacon, if you prefer)
• 2 slices Colby Jack cheese (or cheese of choice) cut in half

In a large mixing bowl combine the following ingredients: ground beef, egg, onions, breadcrumbs, a-1 sauce, salt and pepper.

Make eight very thin patties (you will be using two patties per burger). Stack patties, placing waxed paper between each patty. Cover and place in the refrigerator- while working on the next step.

• refrigerator time is important to this recipe- approximately 20-30 minutes is needed to meld flavors.
• You could easily prepare a day ahead. Placing the (covered) completely prepared burgers in the refrigerator until ready to grill.

Place bacon on a microwave safe dish and cover with paper towel. Place in microwave 4-7 minutes. Cook the bacon until translucent. Check the bacon halfway through the cooking process, to insure you do not over cook the bacon.  Remove from microwave and place on paper towels, blot to remove excess oil. Next, fold cheese small enough to place on the end one piece of bacon. Roll the Colby Jack cheese inside the bacon. Proceed until all bacon/cheese is rolled.

Remove patties from the refrigerator.

Time to assemble the burgers!
Take one patty, one bacon wrap, and place wrap in the middle of the first patty. Next, take one more patty and place on top. To seal the edges : Press edges with fingers or press the two patties together, while shaping with your hands (preferred method).

Continue until all 4 patties are made.

With a basting brush, brush the outside of hamburger patties with A-1 sauce, prior to placing on grill.  Continue basting with A-1 sauce throughout the cooking process.
Grill over medium heat, until a meat thermometer, placed inside, reaches 160 degrees and juices run clear.

Campbell's® Easy Chicken and Cheese Enchiladas

Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
• 1/2 cup sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken (you can substitute two cans of chicken, drained)
• 1/2 cup shredded Monterey Jack cheese
• 6 flour tortillas (6"), warmed
• 1 small tomato, chopped
• 1 green onion, sliced

Directions

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Footnotes

• Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture 
  before filling the tortillas.