Red Wine Viniagrette

Red Wine Viniagrette Salad Dressing

It only takes a couple of minutes to make your own delicious homemade salad dressing, as you can see from this recipe.


Ingredients:
1 clove of garlic, peeled but not chopped
¼ tsp salt
1/3 cup red wine vinegar
1 tsp Dijon mustard
1 cup olive oil

Place all the ingredients except the oil in a shaker. I like the Zyliss Quick Blend Shaker
Leave the garlic whole; do not cut it up.Shake well. Add the oil, slowly, whisking as you add it. This can be refrigerated for a week.

Variations

Herb Viniagrette:
Add ¼ cup of chopped herbs of your choice. (Rosemary, basil, thyme, chives, parsley, and dill are all good choices.)

Lime Viniagrette:
Subsitute lime juice for the red wine vinegar.

Walnut Viagrette:
Substitute balsamic vinegar for the red wine vinegar. Add 2 Tbsp minced walnuts.

Dinner Magic Menus August Week 1

Here are this week's menus. Remember, substitutions are fine. Create the meals with your family's taste in mind. All the meals serve 4-6 hungry people.


Tango Mango Chicken
Broccoli and Carrots

Beef Veggie Stir Fry
Steamed Rice

Mango Marinated Beef Kabobs
Grilled Corn on the Cob
Hawaiian Bread Rolls

Crunchy Almond Chicken Tenderloins
Fresh Veggie Salad
Crusty Bread

Chicken Waldorf Salad

Shrimp with Feta Cheese
Caesar Salad

Pasta and Broccoli with Ham Chunks

Click here for the Dinner Magic Shopping List for August Week 1.

Caesar Salad Dressing

Caesar Salad Dressing

Caesar salad dressing is quick to make and the fresh taste is far better than the bottled kind.

3 tablespoons lemon juice
¼ teaspoon freshly grated black pepper
1 tablespoon of mayonnaise
1 teaspoon Dijon style mustard
2 chopped garlic cloves
¼ cup of grated parmesan cheese
2/3 cup of oil

Whip together all the ingredients in a salad dressing shaker. The Norpro salad dressing mixer is nice because it has other recipes with ingredient measurements right on the side of the bottle. It's hard to go wrong with that!

Leftovers Turned Into Easy Chicken Enchiladas

We had so much leftover chicken from the Spicy Mexican Chicken with Bacon and the Chicken Breasts with Pico de Gallo this week that I had to think of a way to use it up. We made two types of chicken enchiladas that are favorites in my family’s kitchen. They are both extremely simple and easy to make. Here are both chicken enchilada recipes.


Creamy Green Chili Enchiladas (Sonora Style)

Ingredients:

2 dozen soft yellow corn tortillas
2-3 cups of cut up leftover chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced jalapenos
1 can diced green chilis
1 can sliced black olives
2-3 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees. Mix the soups, chilis, and black olives with 1 soup can of water in a saucepan. Heat until just warmed through.
Dip a tortilla in the sauce and lay in a 9x13 baking dish. I like this AirBake by WearEver Ultra Oblong Baking Pan w/ Cover, 13 x 9 x 2.25 because it has a cover so you can store leftover food right in the pan.
Dip and lay one or two more tortillas in the pan to make a layer.
Spread some of the chicken over the tortillas.
Sprinkle some cheese over the chicken.
Pour two ladles of sauce over the cheese and chicken.
Make another layer just like the first one, on top of the previous layer.
Continue this process until the pan is full. Add one top layer of tortillas only.
Pour some additional sauce on top.
Top with grated cheese.
Bake in the oven until the cheese is melted, about 20 minutes.
The Sonora style turns this recipe into a chicken enchilada casserole. For rolled enchiladas, see the next recipe.


Mild Green Enchiladas

Ingredients:
1 dozen soft yellow corn tortillas
1-2 cups of cut up leftover chicken
1 small can green enchilada sauce (13 ounces)
1 can sliced black olives
1-2 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees.
Heat the tortillas in the microwave 45 seconds to soften them.
Spread a spoonful of enchilada sauce on the bottom of a 13 Inch x 9 Inch Bake and Roast Pan.
Lay a tortilla on a plate.
Mound a spoonful of chicken and a spoonful of cheese on the tortilla.
Roll up and place in the pan, seam side down.
Continue until a layer of rolled enchiladas in the pan.
Cover with enchilada sauce.
Spread olives and cheese over the top.
Bake until the cheese is melted, about 15 minutes.