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Dana Dukes

Asian Pasta Salad

¾ c lime juice

3 Tbsp olive oil

3 Tbsp sesame oil

3 Tbsp soy sauce

3 Tbsp minced fresh ginger

3 garlic cloves, minced

1 Tbsp sugar

1 ½ lbs boneless chicken breasts

12 oz uncooked angel hair pasta, broken.  Cooked according to package directions

1 large sweet yellow pepper, chopped

1 large sweet red pepper, chopped

1 medium cucumber, peeled and chopped

¼ c minced fresh parsley

2 green onion, sliced

¼ tsp crushed red pepper flakes

Combine first 7 ingredients.  Pour ¼ c of marinade into a shallow dish, reserve remainder.

Add chicken, turn to coat.  Refrigerate 30 minutes.

Drain chicken, discard marinade.  Grill chicken until the internal temp reaches 165*.

Combine remaining ingredients with reserved marinade.  Cut chicken into 1 in slices.

Add pasta and chicken to vegetables, toss to coat.  Refrigerate until serving.

Asparagus Tart

1 tablespoon all-purpose flour, plus more for dusting

1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)

1 cup mascarpone

1 1/2 teaspoons kosher salt

1 large egg, beaten

1 lemon, zest finely grated (about 1 tablespoon)

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh tarragon

1 pound pencil asparagus, woody bottoms trimmed off

1 tablespoon olive oil

Freshly ground black pepper

Lightly dressed greens, for serving

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.

Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.

Serve with lightly dressed greens.

Mexican Coleslaw

1 14 oz. bag coleslaw mix

1/2 c. red pepper diced

1/2 c. black beans rinsed and drained

1/2 c. grilled corn

1/2 c. minced cilantro

1 jalapeno seeds removed and finely diced

3/4 c. mayo

1/4 c. sour cream

1/2 package taco seasoning

2 Tbsp. lime juice

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.

Cinco de Mayo Casserole

1 pound ground beef

1 teaspoon vegetable oil, or as needed

1 onion, diced

2 cloves garlic, chopped

1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel) drained

1 cup salsa, drained

1 (7 ounce) can Mexican-style corn, drained

1 cup sour cream

3 cups shredded Cheddar cheese, divided

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9×13-inch casserole dish.

Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.

Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.

Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.

Lemon Glazed Carrots

1 lb carrots, sliced

2 T butter

1 T fresh lemon juice

2 T maple syrup

1 lemon, zested

¼ tsp black pepper

¼ tsp salt

1 tsp minced parsley

Bring 2 quarts of water to a boil.

Add carrots and cook until al dente (firm to the bite) Drain.

Meanwhile, heat butter, lemon juice and syrup in a large sauté pan.  Once bubbling add carrots and stir gently.  Cook 4-5 minutes to glaze the carrots.  Season with salt, pepper, lemon zest and parsley.

Spring Salad

12 slices bacon

2 heads fresh broccoli, florets only

1 cup chopped celery

1/2 cup chopped green onions

1 cup seedless green grapes

1 cup seedless red grapes

1/2 cup raisins

1/2 cup blanched slivered almonds

1 cup mayonnaise

1 tablespoon white wine vinegar

1/4 cup white sugar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.  OR  Put on a baking sheet into a cold oven.  Turn oven to 375*.  Check after 10 – 15 minutes.

In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.

Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Slow Cooker Chicken Enchiladas

3-4 chicken breasts, shredded

2 tablespoons of Homemade Taco Seasoning

1 can of Rotel

28-ounce can green enchilada sauce

8 – 16 ounces shredded Monterey jack cheese (depending how much cheese you like)

12 – 16 corn tortillas

Boil chicken until cooked through. Shred using a stand-up or hand mixer.

Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.

In a large bowl combine your chicken with the taco seasoning and Rotel and mix well. Set aside.

Spray the inside of your crock pot casserole dish with non-stick cooking spray.

Pour a little enchilada sauce on the bottom of your pan, then start your layering.

Cover the bottom of the pan with tortillas (you don’t have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.

Top with shredded cheese.

Continue layering tortillas, chicken, sauce, and cheese.

You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.

Place the lid on the casserole and cook on low for 2-3 hours.

Cut and serve with sour cream, tomatoes, cilantro and onions.

Fruit-Filled French Toast Wraps

3/4 cup vanilla yogurt

2/3 cup sliced ripe banana

1 large egg

1/4 cup 2% milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 whole wheat tortillas (8 inches)

2 teaspoons butter

2/3 cup sliced fresh strawberries

2/3 cup fresh blueberries

1/4 cup granola

 

OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola

In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.

Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.

Blueberry, Apple and Pineapple Dump Cake

1 can (21 ounces) apple pie filling

3/4 cup unsweetened crushed pineapple, drained

1 package (12 ounces) frozen unsweetened blueberries

1/2 cup sugar

1 package white cake mix (regular size)

2/3 cup butter, melted

1 cup chopped walnuts

1/2 cup sliced almonds

Preheat oven to 350°. Mix pie filling and pineapple in a greased 13×9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir).

Bake until golden brown and bubbly, 45-55 minutes. Serve warm.

Rueben Roll

1/3 c mayonnaise

1 Tbsp dijon mustard

1/2 tsp caraway seeds

1 c (4 ounces) cooked corned beef, sliced thin

1 c (4 ounces) slicedswiss cheese

1 c sauerkraut, rinsed, drained and patted dry with paper towels

1 pkg (10 ounces) refrigerated pizza crust dough

In medium bowl combine mayonnaise, mustard and caraway seeds.

Unroll dough onto a large ungreased cookie sheet. Gently stretch dough to 14 x 12 – inch rectangle. This works better when letting the dough warm up a bit. Cut dough lengthwise in half. Spoon half of the filling onto each piece, spreading to within 1 inch of edges.

Layer corned beef, swiss and sauerkraut onto dough.

From long side, roll each jelly – roll style; pinch to seal edges.

Arrange rolls seam side down, 3 inches apart. Bake in a 425 degree oven 10 minutes or until golden brown. Let stand 5 minutes. Cut into 1 inch slices.