Served by Tami in May 2017
Everything was so fresh and yummy and appropriate for the season.
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* indicates recipe is posted on this site
Chicken Salad* served on large buttery croissants
Fruit Tray with Dip*
Strawberry Cheesecake Salad*
Spring pasta salad
Strawberry Spring Salad with Lemon Dijon Vinaigrette*
Nutella Cool Whip Pie*
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Friday, June 2, 2017
"CHICKEN SALAD" - served by Tami
CHICKEN SALAD
INGREDIENTS:
2 cups diced cooked chicken (such as a rotisserie chicken)
1/2 cup diced celery
1/4 cup sliced green onions
1 1/2 cups shredded or thinly sliced cabbage
1/3 cup dried cranberries
1/4 cup chopped fresh cilantro
1/4 cup toasted slivered almonds
1/4 cup Major Grey's Mango Chutney
1/4 cup mayonnaise
1/2 tsp cider vinegar
Kosher salt
Black pepper
Rolls or croissants, optional
DIRECTIONS:
Combine chicken, celery, onions, cabbage, cranberries, cilantro, and almonds in a medium size bowl. Whisk together the chutney, mayonnaise, and cider vinegar in a small bowl. Add the dressing to the chicken mixture and gently combine. Season with salt and pepper, to taste. For best results, chill at least 30 minutes before serving.
If desired, serve on a roll or croissant.
"STRAWBERRY SPRING SALAD WITH LEMON DIJON VINAIGRETTE" from The Kitchen Girl - served by Tami
STRAWBERRY SPRING SALAD WITH LEMON DIJON VINAIGRETTE
Recipe can also be found HERE
INGREDIENTS:
For the Salad:
6 cups Spring Mix
1 cup Strawberries (sliced)
1 cup Red Grapes (halved)
1/2 cup Candied Walnuts (roughly chopped). *See instructions below
2 Tbsp Dried Cranberries (finely chopped)
1/4 cup Feta Cheese (crumbled)
For the Dressing:
1/4 cup Olive Oil
3 Tbsp Lemon juice
2 tsp Honey (or Agave Nectar)
1 tsp Dijon Mustard
Pinch Kosher salt
DIRECTIONS:
In a large salad bowl combine spring mix, s trawberries, grapes, candied walnuts, cranberries, and feta cheese.
In another bowl or jar, combine olive oil, lemon juice, honey, dijon mustard, and salt. Whisk or shake until thoroughly combined; chill until ready to toss with salad just before serving.
*DIRECTIONS FOR CANDIED WALNUTS:
Ingredients:
1/2 cup walnuts
1 TBSP Brown Sugar (or White Sugar)
Directions:
Place Walnuts and sugar in a non-stick skillet over medium heat. Stir continuously until the sugar turns into a sticky liquid and coats the walnuts (under 5 minutes). Removed walnuts and set on a baking sheet to cool.
Recipe can also be found HERE
INGREDIENTS:
For the Salad:
6 cups Spring Mix
1 cup Strawberries (sliced)
1 cup Red Grapes (halved)
1/2 cup Candied Walnuts (roughly chopped). *See instructions below
2 Tbsp Dried Cranberries (finely chopped)
1/4 cup Feta Cheese (crumbled)
For the Dressing:
1/4 cup Olive Oil
3 Tbsp Lemon juice
2 tsp Honey (or Agave Nectar)
1 tsp Dijon Mustard
Pinch Kosher salt
DIRECTIONS:
In a large salad bowl combine spring mix, s trawberries, grapes, candied walnuts, cranberries, and feta cheese.
In another bowl or jar, combine olive oil, lemon juice, honey, dijon mustard, and salt. Whisk or shake until thoroughly combined; chill until ready to toss with salad just before serving.
*DIRECTIONS FOR CANDIED WALNUTS:
Ingredients:
1/2 cup walnuts
1 TBSP Brown Sugar (or White Sugar)
Directions:
Place Walnuts and sugar in a non-stick skillet over medium heat. Stir continuously until the sugar turns into a sticky liquid and coats the walnuts (under 5 minutes). Removed walnuts and set on a baking sheet to cool.
"FRUIT DIP" - served by TAMI
FRUIT DIP
INGREDIENTS:
One 8- ounce package cream cheese
1 C. powdered sugar
1 C. Whipping cream
1/4 c.granulated sugar
1 lemon, zested and juiced
Pineapple juice
DIRECTIONS:
Soften cream cheese and then whip with powdered sugar. Whip cream and granulated sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest. Continue to beat, adding just enough pineapple juice to achieve desired consistency.
Serve with fresh fruit.
INGREDIENTS:
One 8- ounce package cream cheese
1 C. powdered sugar
1 C. Whipping cream
1/4 c.granulated sugar
1 lemon, zested and juiced
Pineapple juice
DIRECTIONS:
Soften cream cheese and then whip with powdered sugar. Whip cream and granulated sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest. Continue to beat, adding just enough pineapple juice to achieve desired consistency.
Serve with fresh fruit.
"NUTELLA COOL WHIP PIE" from DELISH - served by TAMI
NUTELLA COOL WHIP PIE
Recipe can also be found HERE
INGREDIENTS:
1 shortbread crush
8 oz. cream cheese, softened
1/4 c. powdered sugar
1 c. Nutella, plus more for garnish
12 oz. Cool Whip, divided
8 Ferrero Rocher chocolates, finely chopped, divided
DIRECTIONS:
In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.
Fill the pie crust with mixture and smooth tope. Freeze for 1 hour to set.
To serve, top with reamining Cool Whip. Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.
Recipe can also be found HERE
INGREDIENTS:
1 shortbread crush
8 oz. cream cheese, softened
1/4 c. powdered sugar
1 c. Nutella, plus more for garnish
12 oz. Cool Whip, divided
8 Ferrero Rocher chocolates, finely chopped, divided
DIRECTIONS:
In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.
Fill the pie crust with mixture and smooth tope. Freeze for 1 hour to set.
To serve, top with reamining Cool Whip. Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.
"STRAWBERRY CHEESECAKE SALAD" from DELISH - served by TAMI
STRAWBERRY CHEESECAKE SALAD by DELISH
Recipe can also be found by clicking HERE
Ingredients:
16 oz cream cheese, softened
1 C. powdered sugar
2 tsp. pure vanilla extract
16 oz. Cool Whip
16 oz. strawberries, sliced
12 oz. raspberries
2 ripe bananas, sliced
3 TBS crushed graham crackers
Directions:
In a large bowl using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until light and fluffy. Beat in Cool Whip until combined.
Fold in strawberries, bananas, and raspberries. Transfer to serving bowl and sprinkle top with graham crumbs.
Recipe can also be found by clicking HERE
Ingredients:
16 oz cream cheese, softened
1 C. powdered sugar
2 tsp. pure vanilla extract
16 oz. Cool Whip
16 oz. strawberries, sliced
12 oz. raspberries
2 ripe bananas, sliced
3 TBS crushed graham crackers
Directions:
In a large bowl using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until light and fluffy. Beat in Cool Whip until combined.
Fold in strawberries, bananas, and raspberries. Transfer to serving bowl and sprinkle top with graham crumbs.
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