Mandarin Salad and Dressing

Mandi sent me this salad recipe. I am for sure going to try it.

Salad:
2 heads romaine lettuce, diced
1 (15 oz) can or 1 cup diced chicken or turkey
1 (6 oz) can mandarin orange segments rinsed and drained
1/2 cup chow mein noodles or wonton noodles
1/2 cup sliced almonds

Dressing:
1 cup canola oil
1 Tbsp sesame oil
1/2 cup honey
3 Tbsp each: Rice vinegar, yellow mustard and Bragg's Liquid Aminos
1/2 tsp salt
1 tsp sesame seeds

Combine, toss with salad ingredients and serve. You can keep the salad and dressing separate in fridge and put the dressing on when you want to eat some salad and it keeps longer.

Crockpot Chicken Tacos

Mandi sent me this one too. I am always looking for something new for chicken. It sounds really good.

2-3 chicken breasts
1 can chicken broth
1 package taco seasoning
1 cup salsa
1 can corn
1 can black beans, drained

Place all ingredients in the crockpot for 3-4 hours on high. Just before serving shred chicken and mix in 1 cup sour cream and 1/2 cup shredded cheese. It with be runny. You can serve in tortillas, taco shells or you can fry up scones to make navajo tacos. Top with cheese, lettuce, tomatoes onions, salsa, avocados or anything else that you like. Mandi served with the Whole Wheat Flax Tortillas.

Whole Wheat Flax Tortillas

These tortillas are from Mandi. She served them with the crock pot chicken recipe.

5 1/2 cups wheat flour plus 2 Tablespoons
1/2 cup ground flaxseed
1/2 teaspoon baking powder
2 Tablespoons seasoning (garlic, sage, chili powder, etc.)
1 1/2 teaspoon sea salt
6 Tablespoons olive oil
2 cups warm water

Mix dry ingredients then add wet ingredients. Knead. Let rest 10 minutes. Make small balls, roll out, and cook on griddle.

White Chili

2 onions
4 garlic cloves minced
Saute with 2 Tablespoons olive oil
4 cups cooked chicken chopped
3 (14.5 oz)cans of chicken broth
2 (4 oz) cans of canned green chilies; chopped
2 teaspoons cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 oz) cans of great northern beans, undrained

Mix all together and simmer. Good with Monterey Jack cheese.

Bruchetta

This is so good when you have fresh tomatoes from the garden.

1 lb. tomatoes-diced with no seeds
2 oz of feta cheese (or a little more)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons Italian parsley
2 Tablespoons fresh basil or 1 Tablespoon dry basil
1 clove garlic minced
salt
pepper
Pinch of red pepper flakes to your liking

Brush sides of bread with olive oil or butter and garlic (you can use baguette bread) Broil bread and serve with Bruchetta.

Peach Crisp

Mandy sent me this a few weeks ago. I wanted to try it while I still had fresh peaches but just didn't get to it. She did it with peaches from her trees. I really wish I had some peach trees. I made it with canned peaches. It was really good still.
8 peaches or enough to fill a 8x10 pan 2/3 full peel and slice (it too me 3 cans of peaches)
2 Tablespoons sugar
1 Tablespoon lemon juice
2 Tablespoons flour or 1 Tablespoon corn starch (flour seems to make it thicker)
mix these with the peaches and pour into a greased 8x10 pan and bake for 20 minutes at 375.

Topping:
1 Cup flour
1/2-1 Cup brown sugar (Mandy thought 1 cup was too much I liked it. but I have a serious sweet tooth)
1 Cup oats
2 teaspoons cinnamon
1/2 cup butter-sliced
Cut all together and pour topping over peaches and bake for 20 more minutes at 375.
Yummy with ice cream or cream!

Canned Salsa

Scald, skin and chop tomatoes. Each batch will require:
2 quarts tomatoes
1 onion, chopped
1 green pepper, chopped
2 jalapenos, chopped
1 anaheim chili pepper, chopped
2 cloves garlic, chopped
1 Tablespoon salt
2 1/2 Tablespoons chili powder
1 1/2 teaspoons ground cumin ( not so much if you don't like cumin)

Mix all ingredients together in a large stock pot. Simmer one hour....longer if you like it thicker. Stir often especially when it starts to thicken, the veggies fall to the bottom and will scorch. I usually don't add more than 3 batches to a pan, it takes longer to thicken the more you add. Pour into bottles, add:
1 Tablespoon lemon juice to each pint
2 Tablespoons lemon juice to each quart
Hot pack 40 minutes for pints, 60 minutes for quarts.

This sound so good. I haven't ever canned salsa but this seems pretty easy.

Pumpkin Chili

Mandy sent me a whole bunch of recipes, I can't wait to try this one. It sounds like a great fall dinner.

3 pounds of ground beef
2 cups solid packed pumpkin
2 cans red kidney beans
2 onions, chopped
3 (15 oz) cans chopped tomatoes
2 Tablespoons chili powder (give or take)
1/4 teaspoon red pepper flakes
2 Tablespoons sugar
1 teaspoon salt
2 bay leaves

In a large pot, brown beef. Add rest of ingredients, stir well, simmer over low heat 1-2 hours.