Greek Salad with Chicken and Lemon-Mint Vinaigrette

One-half medium red onion, thinly sliced (about 1 cup)
1-1/2 lb. chicken tenders
Kosher salt and freshly ground black pepper
1/3 cup plus 2 tsp. extra-virgin olive oil
1/3 cup chopped fresh mint
2 Tbs. fresh lemon juice
1 medium clove garlic, minced
1/2 tsp. finely grated lemon zest
12 oz. feta, cut into 1/2-inch cubes (2-3/4 cups)
2 cups cherry tomatoes, washed and halved
1 large cucumber, peeled, seeded, and cut into 1/2-inch chunks
2/3 cup pitted Kalamata olives, halved
Put the sliced onion in a small bowl and add enough cold water to cover.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing.

In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl.

Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.

Green chile with Chicken

1 c cooked & diced chicken meat
32 oz can diced anaheim/mild green chilies
6 roma tomatoes diced
1 yellow onion diced
2 c chicken stock
1 tsp seasoning salt
1 tsp hot pepper flakes
1/2 tsp oregano
2 TBL flour
1/2 tsp cumin

Put all ingredients in a pot bring to a boil, then simmer for 30 minutes before serving. Serving suggestions: Can be used to smother nachos or enchiladas or served alone in a bowl. Note: This version is more of a chile stew than a sauce.

FRUIT & JELLO PICNIC CAKE

1 angel food cake
1 pkg. red Jello (lg.) use 1/2 the liquid
1 pkg. vanilla instant pudding (lg.)
1 lg. can sliced peaches, drained
Several maraschino cherries
3 bananas, sliced
1 container Cool Whip

Lay slices of angel food cake on bottom of 2 x 9 x 13 inch pan. Arrange bananas, cherries and peaches on cake. Pour red Jello over cake until it is all over pan and cake. Let cool a bit. Spread pudding over Jello, let firm up. Spread Cool Whip over pudding. Keep in refrigerator.

Sue

I always have a problem when the recipe calls for wine. I ususally just use dry or cream sherry because I like the taste. What do you all use? Especially when the recipe calls for red wine??? This is a tried and true semi-made up recipe. I like lots of sauce so I use this amount for two chicken breasts.

CREAMY TARRAGON CHICKEN

4 boneless chicken breasts halves
Salt and pepper to taste
6 Tbsp. flour
4 Tbsp. olive oil
2 garlic cloves, minced
1/2 c. white Brodeaux wine (or any white wine)
1 Tbsp. fresh tarragon, chopped
1/2 c. chicken broth
4 Tbsp. butter
1/2 c. heavy cream

Season chicken with salt and pepper; dredge in flour. Set aside chicken and remaining flour. In a large saute pan, heat oil over med. high heat. Brown chicken 2-3 miutes per side until golden brown. Set aside and keep warm.

Add garlic to pan and cook 1 minute. Pour wine in pan and increase heat to high. Deglaze pan by cooking until most of the liquid has evaporated, stirring to loosen browned bits from bottom of the pan. Reduce heat to med. low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear (about 10 minutes). Remove chicken to plates, add buter and cream to pan and heat through. Spoon sauce over chicken and serve.

Carmel Apple Dip
8 oz cream cheese (softened)
3/4 cup white sugar
1/4 cup brown sugar
4 teaspoons vanilla
Blend together with a mixer.Chill for 1 hour. Serve with apple slices.

This is fantastic and a good change from marshmallow creme fruit dips.

smashed potatoes

2 pounds baby or fingerling potatoes
1/4 cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved

Dressing:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper
Directions
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

I WOULD DO IT WITHOUT THE DRESSING

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.