Tortilla de Lechuga (Lettuce Omelette)

This recipe came from a cook book I got from Argentina.  I never had this while I was down there, but I had plenty of variations of it with different vegetables (chards and potatoes).  It turned out pretty tasty and is a good alternative to use your wilting lettuce.

Ingredients

• 3/4 c. oil (only 1/2 if you bake it)
• 2 c. shredded lettuce
• 1/2 a medium onion (the recipe calls for a whole one, but half of one was plenty)
• 2 tbls. flour
• 4 eggs
• salt
• pepper
• nutmeg

Directions

1. Heat 1/2 c. oil, add onions and fry till transparent.  Add lettuce and mix thoroughly.
2. Remove from heat and mix in flour.
3. Beat together eggs andd salt, pepper, nutmeg to taste.
4. Pour onion/lettuce mixture into egg mixture and add a little oil.  Mix well.
5. (If baking skip to step 7)Heat up remaining oil in frying pan and pour egg/lettuce mixture into pan.
6. Brown on both sides, server very hot.
7. If baking, pour mixture into greased baking pan and bake until brown on edges.  Serve either hot or cold.

Yields: 2 servings (if that's your main course, otherwise you could get 4 small portions)

Can't Leave Alone Bars

These are so good, and such a fun change from brownies and cookies..... and they super easy!!

Ingredients

• white cake mix
  
• 1/3 cup oil
  
• 2 eggs
• 1 cup chocolate chips
• 14 oz can od sweetened condensed milk
  
• 1/4 cup butter
  

Directions

1. In mixing bowl, mix: cake mix, oil and eggs
   
2. with floured hands press cake mix into the bottom of a greased 9 by 13 pan
   
3. in a microwave safe bowl put chopped butter, chocolate chips and sweetened condensed milk, melt in microwave for 60 seconds, stir then put again in microwave for 45 seconds, and stir again
   
4. pour chocolate mixture over cake mixture and bake at 350, for 22-25 minutes, watch for top to get crackly to be done, cool, and enjoy!!!
   

Yields: whole pan of nummieness

Three Bean Salad for Sherrie

Ingredients

• 1 15-oz can cannellini beans, rinsed and drained
• 1 15-oz can kidney beans, rinsed and drained
• 1 15-oz can garbanzo beans, rinsed and drained
• 2 celery stalks, chopped fine
  
• 1/2 red onion, chopped fine
  
• 1 cup fresh, finely chopped flat-leaf parsley
  
• 1 Tbsp fresh finely chopped rosemary

• 1/3 cup apple cider vinegar
  
• 1/3 cup granulated sugar
  
• 1/4 cup olive oil
  
• 1 1/2 teaspoons salt
  
• 1/4 teaspoon black pepper

Directions

1. In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Serves 4 to 8.

Notes : You can use any kind of bean you have on hand, still tastes great!

Buca di Beppo's Chicken with Lemon

I found this recipe by searching on Google and we tried it out. It was very close (we had to make some of our own substitutions), but was simple and very tasty.

Ingredients

• 2 boneless, skinless chicken breasts
• Salt to taste
• 1 c. flour
• 1/4 c. olive oil
• 1/4 c. white wine (or chicken broth)
• 4 large lemons (1 c. lemon juice)
• 1/4 unsalted butter
• Small handful drained capers (i'm guessing these are the little black balls in the sauce)

Directions

1. Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. (We only had 1/3 c. lemon juice and it tasted fine, we just added a little more chicken broth).
2. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.
3. When the chicken is golden brown, turn over and brown the other side as well. When both sides are nice and brown, add white wine (or broth) and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
4. Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.
5. Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges.

Yields: 2 servings

Source: http://fooddownunder.com/cgi-bin/recipe.cgi?r=38270

Seasoned Pasta Salad

This recipe is for a quick meal. It is full of flavor, and tastes best at room temperature.

1 pkg. Betty Crocker Suddenly Salad, Classic salad mix.
1 Tbl Canola oil
3 Tbl cold water
1 Tbl Dijon mustard
Parmesan cheese
1 cup cubed chicken (or the can of chicken from Sams or Cosco works great)

Cook noodles and drain them, stir in Classic Salad packet, oil, water, mustard and chicken. Stir well and toss with Parmesan topping. ENJOY!

Oven Fried Chicken

This is an easy recipe, and it is very TASTY, not to mention super duper healthy.

20 crackers/crushed
2 1/2 cups corn cereal/crushed
3/4 tsp cayenne pepper
1/2 tsp garlic powder

2 egg whites
1 cup plain yogurt
1 tbl Dijon mustard
1/2 tsp salt

5 chicken breasts
olive oil spray

heat oven to 375, mix first 4 ingredients in small bowl. In another smallish bowl mix the next 4 ingredients. Coat the chicken breasts in yogurt mixture, then in the cracker mixture. Place on a baking pan, and spray chicken with the olive oil. Bake for about 40 min. And Enjoy.

This doesn't replace mom's recipe for oven fried chicken, this is totally different!!!!!!!!!

Quick Salisbury Steak

This is super easy, and really great hearty flavor!!!! Aaron Kristen and I downed it, in just a few minutes.....




Ingredients

• 1 lb ground beef
• 1/2 pkg. dry onion soup mix
• 2 eggs, beaten
• 2 (10 3/4-oz) cans golden mushroom soup

Directions

Combine ground beef, soup mix and eggs in a large bowl; form into 4 patties. Place patties in an ungreased 13"x9" baking dish; cover with soup. Bake, uncovered, at 350 degrees for 35 minutes. Serves 4.

YOU SHOULD DEFINITLY SERVE THIS OVER COUNTRY MASHED POTATOES. It enhances all the flavor. (just leave the skins on the potatoes when you mash them.