McKell's Cranberry Nut Chicken Pasta Salad

8 oz bow tie pasta, cooked according to package directions  
2 C. chicken breast, cooked and cubed
1/2 C. Celery, diced
1 C. dried cranberries
1/4 C. slivered almonds
1/4 C. white wine vinegar
1/4 C. Apple juice concentrate
3 T. Sugar
1/2 t. dry mustard
1/2 t. celery salt
1/4 C. vegetable oil
1/4 C. Mayonnaise 
2 t. poppy seeds


In a large bowl, add pasta, chicken, diced celery, cranberries, and almonds.  Toss.  In a blender add last 8 ingredients and blend until mixed well.  


Add dressing to pasta mixture and chill. Makes 7 cups.

California Chipotle Chopped Salad

This is a new favorite summer salad!!

4 T. olive oil
2 T. agave
4 T. apple cider vinegar

1/4 c. freshly squeezed lime juice
1 15 oz. can black beans, rinsed and drained
1 garlic clove, minced
1/4 t. chipotle chile powder
1/2 t. salt
1 head romaine lettuce, chopped up
1 large tomato, finely chopped
1 avocado, pitted, peeled and diced
1/2 c. cooked quinoa
2 T. finely chopped cilantro
chopped chicken (optional)

To make vinaigrette: Puree 3 T. of oil, vinegar, agave, and lime juice in blender. In a small pan heat remaining oil over medium heat with black beans, garlic, chile powder and salt for 5 min. Let cool. In a large bowl, combine lettuce, tomato, onion, avocado quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat. 

Quinoa Salad with Black Beans, Avocado, & Cumin-Lime Dressing

Ingredients

• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• handful cherry tomatoes, quartered
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

Ginger Sauce

I crave the ginger sauce from Noodle Express in Spokane!! I found this recipe in hopes to recreate it. I can't wait to try it!

This Creamy Ginger Soy Sauce is great as a dressing for a fresh salad, or as a sauce for your favorite Asian cuisine featuring meat or fish.

Ingredients

• 3 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 3 tablespoons sugar
• 1 teaspoon minced garlic
• 1 teaspoon fresh ginger root, minced
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 cup mayonnaise

Instructions

1. In a small bowl, combine and thoroughly mix white wine vinegar, soy sauce, sesame oil, sugar, minced garlic, minced ginger root, cayenne pepper, and black pepper.
2. Gradually whisk in mayonnaise until completely blended.

Asian Slaw with Ginger-Peanut Dressing

Ingredients

For the Dressing
¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
½ teaspoon salt
½ teaspoon Sriracha sauce (Thai hot sauce…optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced

For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots (or grated in food processor)
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (available fresh or frozen)
2 medium scallions, finely chopped
½ cup chopped salted peanuts (you can also leave them whole)
½ cup loosely packed chopped fresh cilantro

(I also added a cut up cucumber and shredded chicken to the salad)

Directions

1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.

Orange Broccoli Pasta with Lemon Popppy Seed Drsg

1 lb Broccoli, cut into small florets

2 (4 oz) cans artichoke hearts, cut in halves

1 (6oz) can small pitted olives

2 (11 oz) can mandarin oranges, drained

1 1/2 cups smoked turkey or mesquite deli turkey, cut in strips

1 red onion, thinly sliced

1 (9oz) pkg Fettuccine (fresh) or bow tie pasta - cook according to directions-Cool

1/3 cup grated Asiago cheese

Cut brocccoli into bite-size pieces and place in a large bowl. Drain olives and artichoke hearts, then add broccoli. Add thinly sliced red onion and meat strips. Toss lightly. Rinse cooked pasta in cold water and add to other ingredients. Pour lemon dressing over salad and mix to coat. Add drained oranges last and toss lightly. Sprinkle asiago cheese over salad. Serves 10-12

Lemon Poppy Seed Dressing:

1/2 cup extra light olive oil

1/2 cup lemon juice

1 tsp grated lemon rind

1 1/2 tsp salt

1/2 tsp pepper

2 cloves garlic, minced

1 Tbsp poppy seeds

Mix lemon juice and seasonings together and slowly whisk in oil.

Mango Black Bean Salad

This recipe is from Maria Menounos (she's on "Access Hollywood"). It was featured on "The Nate Berkus Show" the other day and it looked so good that I wanted to try it. So I googled it and got the recipe. It's delicious and very healthy! Makes a yummy snack!!

Ingredients:

1 ripe mango, peeled, pitted, and diced

1/2 cup Italian dressing, any kind you like (use fat-free or low-cal)

Two 15oz cans black beans, drained and rinsed

1/2 cup chopped red onions

1 small green pepper, seeded and chopped

1 small red pepper, seeded and chopped

salt and pepper to taste

Directions:

In a food processor or blender, blend 1/4 cup of the mango with the Italian dressing until smooth. Set aside. In a large bowl, combine the remaining mango with the beans, red onion, and peppers. To the bean mixture, add the mango puree. Season to taste with salt and pepper, and chill until ready to serve.

Note:

This makes a good side dish or a good snack. We added fresh chopped avocados to it and ate it with chips. It was so good!! But if you do add the avocados don't add them until ready to eat or else they'll brown. We also thought it would taste yummy with cilantro and corn in it. The possibilities are endless!!

Mango Black Bean Salad

This recipe is from Maria Menounos (she's on "Access Hollywood" -- I think!). It was featured on "The Nate Berkus Show" the other day and it looked so good that I wanted to try it. So I googled it and got the recipe. It's delicious and very healthy!

Ingredients:

1 ripe mango, peeled, pitted, and diced

1/2 cup Italian dressing, any kind you like (use fat-free or low-cal)

Two 15oz cans black beans, drained and rinsed

1/2 cup chopped red onions

1 small green pepper, seeded and chopped

1 small red pepper, seeded and chopped

salt and pepper to taste

Directions:

In a food processor or blender, blend 1/4 cup of the mango with the Italian dressing until smooth. Set aside. In a large bowl, combine the remaining mango with the beans, red onion, and peppers. To the bean mixture, add the mango puree. Season to taste with salt and pepper, and chill until ready to serve.

Note:

This makes a good side dish or a good snack. We added fresh chopped avocados to it and ate it with chips. It was so good!! But if you do add the avocados don't add them until ready to eat or else they'll brown. We also thought it would taste yummy with cilantro and corn in it. The possibilities are endless!!

tomato, cucumber & avocado salad

I made this last night. 

I loved it. 

Definitely going to keep making this one!

I got it from Just Cook Already, one of my favorite cooking blogs.

Tomato, Cucumber & Avocado salad

3 T freshlime juice 

2 T olive oil 

1 T red wine vinegar 

1 tsp granulated sugar 

¼ tsp kosher salt 

¼ tsp freshly ground black pepper 

2 medium cucumbers, peeled and chopped 

2 cups cherry tomatoes  

1 large avocados, pitted and chopped 

¼ cup crumbled feta cheese 

Whisk together lime juice, red wine vinegar, olive oil, sugar, salt and pepper in a small bowl. Set aside. Combine cucumbers, tomatoes  and avocado in a large bowl. Toss with dressing and feta cheese. Chill until serving.

Here we go...

I hope mom doesn't kill me for naming this blog Betsy's Recipes. Pretty much anything with "Johnson" in it was taken. But I like it! Let me know what you think.

Also I think it would be good if we label what we post (i.e. cookies, main dish, salad, etc.). I think will be easier to refer back to when looking for a specific recipe. I already made some up, but feel free to add as we go. Sound good?

Here is to the beginning. I'll go first.