BBQ Chicken Quinoa Salad

This salad is AMAZING!!!  I have been trying to eat a little better and I have been looking for something that I can use quiona in.  We tried eating it plain and it was not very good, but I just knew that there was a special recipe for quinoa, and this. is. it!!!  My kids went back for 3 or 4 helpings of this and Jax wanted to take it to school for lunch the next day.  Amazing!!

BBQ Chicken Quinoa Salad

#ratingval# from #reviews# reviews

Print

Recipe Type: Salad

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2-4

Ingredients

• 1 cup cooked quinoa
• 1/2 cup corn
• 1/2 cup black beans, rinsed and drained
• 1 cup shredded BBQ chicken
• 1 avocado, chopped
• 2 tbsp White Cheddar cheese, shredded
• 2-4 tbsp BBQ sauce
• 2 scallions, chopped
• cilantro for garnish

Instructions

1. In a large bowl, toss together the quinoa, corn, black beans, chicken and avocado. Season with salt and pepper
2. Transfer mixture onto a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.
3. Serve warm or at room temperature

My new favorite Banana Bread

Cream Cheese Banana Nut Bread
***Makes 2 loaves***

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with
an electric mixer until creamy. Gradually add sugar,
 beating until light and fluffy. Add eggs, 1 at a time,
beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add
to butter mixture, beating at low speed just until blended.
 Stir in bananas, pecans, and vanillla. Spoon batter into
 2 greased and floured 8x4 inch loafpans.

Bake at 350 degrees for 1 hour or until a long wooden
pick inserted in center comes out clean and sides pull
away from pan, shielding with aluminum foil last 15
  minutes to prevent browning, if necessary.
 (I found that after one hour, my banana bread wasn't
 completely cooked through. I ended up baking it for
an extra 10-15 minutes.) Cool bread in pans on wire
  racks for 10 minutes. Remove from pans, and cool
30 minutes on wire racks before slicing.

Source: Southern Living magazine

Spinach Grape Salad

I have a wonderful friend Sarah who gave me this recipe a few years ago.  I hosted Bunco at my house last week and made this and lots of people have asked for this recipe.  It is SO easy and SO yummy.  Even my kids eat this because it has a little bit of something for everyone.  Please make this.

Salad:

6 cups Spinach
6 oz. Swiss Cheese
6 oz. Cheddar Cheese
2 cups Red seedless grapes, cut in half
little bit of broken Romaine Lettuce
8 green onions, diced
8 strips bacon cooked and crumbled

I never measure anything in this.  I just add enough of everything until it looks good.  I usually buy a bag of baby spinach and chop up 1/2 heart of romaine. 

Dressing:

1/4 cup cider vinegar
2 tsp. brown sugar
2 tsp. dijon mustard
1/2 cup vegetable oil

Mix and pour over salad just before eating.

Gingerbread cake with caramel sauce

I found this recipe on Pinterest.  I was so excited to make it that I made it tonight (the same night).  It is AMAZING.  I reminds me a little of the caramel french toast that I have under breakfast.  It is really easy and so yummy.  Try this for special guests and they will know that they are loved.

Cake:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water
Directions:
Cake:
Grease an 8 inch square pan. Preheat oven to 325 degrees F.
Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
Gradually add boiling water, stirring after each addition. Turn into prepared pan.
Bake for about 50 minutes. Serve warm with lemon sauce.

Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc..


The sauce is so good.  I am making oatmeal for breakfast in the morning and I am going to drizzle a little of this in it.  I am excited.  I will let you know how it goes.  I think you could do a lot with this sauce.

Lime Ciliantro Rice

This is a good recipe to go with the
Honey Lime Enchiladas.


2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro

Directions

 1. Bring the water to a boil; stir the
butter and rice into the water.
 Cover, reduce heat to low, and simmer
 until the rice is tender, about 20
 minutes.
 2. Stir the lime zest, lime juice,
and cilantro into the cooked rice just
 before serving.


(Maybe want to half the lime and cilantro)

Honey Lime Chicken Enchiladas

These are AMAZING!!  My sister gave me this
recipe and it is seriously
one of our favorites now. This is the kind
of recipe that you can take to
people and they will be asking for the
 recipe for sure.

6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)

1 Tbsp chili powder

1 tsp garlic powder

2-3 skinless, boneless chicken breasts,
cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese
(monterey jack, colby, cheddar), shredded

1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and
garlic powder together with the
shredded chicken.  Allow it to sit for at
least 1/2 hour or you could do it
hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom
of a 9 x 13 pan.  Place chicken
and cheese into middle of a tortilla and
spoon about 1 tablespoon of
enchilada sauce over it and roll up.
Place seam down in the pan.  Reserve
about 1-2 cups of cheese to sprinkle on
top of enchiladas.  Pour enchilada
sauce over the top of rolled enchiladas
(reserve a little bit to add after
they are baked) and sprinkle with remaining
cheese.

Bake at 350 degrees for about 25 minutes
or until lightly browned and
bubbly.

**This will be really good with black beans and
Lime Cilantro Rice inside of the enchiladas. We
added salsa and sour cream.  So good!! **

Cheesy Quiche Crust

This is a super easy very tasty crust. I am sure you could use it for really anything, but it makes the best crust for quiche. It pairs well with just about any quiche.

3/4 cup flour
6 Tbl. cold butter, cut into small pieces
1/4 cup shredded cheddar cheese
5 tsp. cold water

Place flour in bowl, cut in butter with knives or fork until it resembles crumbs. Stir in cheese. Sprinkle water 1Tbl at a time. Stir together until it forms a ball and comes away from bowl. Wrap dough in plastic wrap and refrigerate for 30 min.
Roll out dough and place in 9 inch pie plate or quiche pan. Use fork and prick holes in bottom of pan.

Bake 10 min at 375.
Fill with desired quiche custard of your choice.