Romaine with Fruit and Maple Dressing

 Romaine With Fruit and Maple Dressing (zupa's copycat)

Romaine lettuce, washed and chopped

Blueberries

Granny Smith apple- chopped 

Feta Cheese crumbled

Cinnamon almonds

Maple Dressing-

-1/4t dry mustard

-2T White vinegar

-1/4c pure maple syrup

-1T lemon juice

-1/2t salt

-pepper

-1/2c oil

You can add a squeeze or two of fake maple syrup if you want stronger flavor)

-Omit the apple and use a variety of berries, strawberries, blueberries, blackberries, raspberries/

-Use bleu cheese or gorgonzola crumbles instead of feta

Easy Cinnamon Almonds-

1 c sugar

2 t cinnamon

1and 1/2t vanilla

1/4c water 

Combine sugar and cinnamon. Mix almonds in skillet with cinnamon mixture.

Add vanilla to the water and add to pan.

Partially Dairy Free Lily Fruit dip

 I can of cream of coconut (just the fatty thick part, leave out the liquid part)

Plain yogurt

lemon juice

honey or maple syrup

Websites for more ideas- Dairy Free Menu

Alli Pinkerton's Chicken Recipes

 

Quick Brownies from Amy sutherland

------------Brownie Ingredients--------------

2 cubes of butter (softened)
2 c sugar
4 eggs
2 t vanilla
Cream together.

then Add-
1 and 1/2 c flour
2 t salt
1/2c cocoa
1/2 c chopped nuts

Spray pan
Bake 350 degrees, cook 25-30min

Frosting-
1 cube butter
3 and 1/2-4 c of powdered sugar
1/4 c cocoa
1 t vanilla
Add milk to the consistency you want.
Salt to taste

Hawaiian Dinner

 Hawaiian Macaroni Salad

Serves 6

• 8 ounces dry elbow macaroni
• ▢1 tablespoon apple cider vinegar
• ▢1 carrot peeled and grated
• ▢2 tablespoons grated onion (it will be liquidy)
• ▢1 ¼ cups Best Foods or Hellman’s mayonnaise (I use Light Hellman's—same great taste, less calories!)
• ▢2 tablespoons milk
• ▢1 teaspoon sugar
• ▢Kosher salt and freshly ground black pepper

Instructions

• In a pot of boiling salted water, cook the macaroni according to package directions (see notes). Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
• In a small bowl, whisk together the mayonnaise, milk, and sugar. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or overnight. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.

• The locals tend to overcook the pasta until it’s soft and fat. I prefer to cook until tender but not really overcooked. This is a matter of personal preference.
• You absolutely must use Best Foods or Hellman's brand mayonnaise for the dressing. These are the only brands of mayo that are traditionally used in this dish. They are technically the same brand, but have different names depending on the US region where you purchase them.
• The serving size for this recipe is based on an ice cream scoop of salad per plate. You can even halve the quantity in the recipe, and it is still plentiful. If you desire more macaroni per person, make the full recipe, or even double it for a party or potluck.
• You can include this fantastically simple Hawaiian mac salad on a classic plate lunch. This terminology refers to a plated meal consisting of a serving of protein, steamed rice, and mayo-based salad. Make your own classic Hawaiian plate lunch by pairing this easy Hawaiian mac salad with another standby:

Hawaiian Huli Huli chicken

Serves 4

 

For The Marinade:

• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup chicken broth
• 1 1/4 teaspoons fresh minced ginger
• 1 1/4 teaspoons minced garlic
• 1/8 teaspoon cayenne pepper

For The Chicken:

• 4-5 boneless skinless chicken thighs and/or breasts
• Olive oil (use to oil the grill before adding chicken)
• 1 stalk green onion , chopped (use the green part), for garnish

Instructions

1. Whisk the marinade ingredients together in a large covered container, until fully combined. Set aside about half of the marinade in a separate container (cover and refrigerate the reserved marinade until ready to grill).

2. Add the thawed chicken pieces to the large container; turn to coat in the sauce. Make sure container is covered. Refrigerate chicken overnight, or at least 4-6 hours.

3. Prepare BBQ. Lightly oil the grill with the olive oil. When coals are hot and ready to go, add the chicken pieces. Discard the marinade that the raw chicken was in. 

4. Grill the chicken until done (larger pieces of chicken will require longer cooking time). Use the reserved marinade (from step #1) to baste the chicken continually while it cooks. When chicken is fully cooked (approx. 20-25 minutes or so, depending on size), remove chicken from grill to a serving platter. Garnish chicken with sliced green onions. Serve and enjoy!

Kalua Pork

Jan Ririe Collections- Baked Ziti

 

Amazing Instant Pot Creamy “Baked” Ziti

• 2 cups broth, I use low-sodium chicken broth

• 2 cups cream (see note)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)

• 16 ounces uncooked ziti pasta or other tube-shaped pasta

• 15- ounce can crushed tomatoes

• 1 ½ teaspoons dried oregano

• 1 ½ teaspoons dried basil

• ½ to 1 cup freshly grated Parmesan cheese

• Fresh basil, for serving (optional)

Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.NOTESOptional: adding a pound of ground beef or Italian sausage is fantastic with this recipe! Cook the meat on the saute function with a little salt and pepper, drain the grease, and proceed with the recipe (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).Lighten it Up: If you want to lighten up the cream a bit, I’ve had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream. I haven’t tried subbing all the cream for a milk + cornstarch mixture, but you could experiment!For an Extra Saucy Pasta: add 1/4 to 1/2 cup extra broth, cream or crushed tomatoes. Any variety of tube pasta will work great here! When I can’t find ziti, I’ve used penne or rigatoni. Also, I’ve subbed in a 15-ounce can diced tomatoes blended with 2 tablespoons tomato paste for the crushed tomatoes with great results.

INSTRUCTIONS 
Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
Add the pasta; don’t stir, but if it’s mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don’t stir.
Secure the lid of the Instant Pot, set the valve to seal, and select “manual” or “pressure cook” and dial up or down to the minutes needed –> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
***NOTE***

The Jan Ririe Collections- Lemon chicken

Beach Street Lemon Chicken Linguine

yield: 6 SERVINGS

prep time: 3HOURS HRS 25MINUTES MINS

cook time: 12MINUTES MINS

total time: 3HOURS HRS 37MINUTES MINS

 

• 1 pound linguine, spaghetti or fettuccine
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon zest, from 1 medium lemon
• 2 to 3 tablespoons fresh lemon juice, from 1-2 medium lemons
• 2 to 3 green onions, finely chopped (white and green parts)
• ¼ cup chopped fresh parsley
• Salt and freshly ground pepper
• ½ to 1 cup grated Parmesan cheese

Marinade:

• ½ cup olive oil
• 4 cloves garlic, crushed or finely minced
• 2 tablespoons brown sugar
• 1 tablespoon Cajun seasoning (see note)
• ⅓ cup fresh lemon juice, from about 2-3 medium lemons
• ¼ cup minced fresh parsley
• ¼ cup soy sauce
• 1 to 1 ½ pounds chicken breasts, sliced into 1/2-inch strips or bite-size pieces

Cook ModePrevent your screen from going dark

INSTRUCTIONS 

• For the marinade, combine the olive oil, garlic, brown sugar, cajun seasoning, lemon juice, parsley, and soy sauce. Toss the marinade and chicken together in a shallow dish or ziploc bag. Cover and refrigerate at least an hour or up to 12 (better flavor the longer it marinades).
• For the pasta, combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
• Cook pasta in lightly salted water until al dente according to package directions. Drain and return to the pot off the heat. Pour the lemon juice/olive oil/green onion mixture over pasta and toss lightly to combine.
• Heat a 12-inch skillet over medium heat; add the marinade AND the chicken to the skillet, moving the chicken pieces so they are in a single layer. Cook over medium-high heat until the chicken is cooked through, 4-5 minutes.
• Add the pasta to the skillet with the chicken OR pour the chicken and cooked marinade over the pasta in the pot (whichever will fit the mixture best). Toss with Parmesan cheese and season to taste with salt and pepper, if needed. Serve immediately with extra Parmesan cheese, if desired.