Fat Free Salad Dressing

lindasplaceincyberspace-subscribe@yahoogroups.com

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (1)

Have you tried the highest rated email app?

With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

Visit Your Group

New Members 1

• Privacy • Unsubscribe • Terms of Use

__,_._,___

Tuesday, October 24, 2017

{soups-salads-and-salad-dressings} Oven Roasted Barbecue Potato Salad

Oven Roasted Barbecue Potato Salad

Ingredients

· 5 lbs. yellow or russet potatoes, scrubbed and cut into a 1" dice

· 1 tablespoon salt

· 1-1/2 teaspoon fresh ground black pepper

· 2 tablespoons olive oil

· 1 lb. bacon, cooked and chopped

· 2 cups diced celery

· 1/2 cup scallions, chopped

Dressing

· 1 cup mayonnaise

· 1 cup Head Country Chipotle BAR-B-QUE Sauce

· 1 tablespoon Dijon

· 2 tablespoons chopped parsley

· 1/2 teaspoon salt

· 1/4 teaspoon pepper

Instructions

Preheat the oven to 400 degrees.

Toss the potatoes in a large bowl with the salt, pepper and olive oil then spread out onto 2 baking sheets that have been sprayed with cooking spray.

Bake for 45-50 minutes, tossing twice in between cooking, until the potatoes are tender and lightly browned.

Remove the potatoes from the oven to cool.

Make the dressing by adding the barbecue sauce, mayonnaise, Dijon, parsley, salt and pepper to a bowl and whisking together.

Add the roasted and cooled potatoes to a large bowl along with the scallions, celery and bacon. Pour the dressing over the ingredients in the bowl and toss together until well combined.

Garnish with more chopped parsley.

Serve at room temperature or chill and serve when needed.

This post has been brought to you by our friends at Head Country Bar-B-Que Sauce, all opinions here are mine.

Head Country has a lot of great varieties like these here, so I’m thinking I’m going to need to try this Oven Roasted BBQ Potato Salad with a few more of their sauces since the first one worked out so well…

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

lindasplaceincyberspace-subscribe@yahoogroups.com

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (1)

Have you tried the highest rated email app?

Another Great Group of *~ Beth ~*

Visit Your Group

New Members 1

• Privacy • Unsubscribe • Terms of Use

__,_._,___

{soups-salads-and-salad-dressings} Crab Cake Chowder

Crab Cake Chowder

Ingredients

· 1 lb. crab meat (I used claw meat instead of lump)

· 2 Tbsp. olive oil

· 1-1/2 cup onion, chopped

· 1-1/2 cup celery, chopped

· 1-1/4 cup bell peppers, chopped (any color, I used red and orange)

· 1 lb. Yukon gold potatoes, washed and chopped into a small dice

· 1-1/2 tsp. salt

· 1/2 tsp. fresh ground black pepper

· 1/4 tsp. cayenne

· 2 tsp. Old Bay seasoning

· 2 tsp. Worcestershire sauce

· 1/4 cup heavy cream

· 2 cups 2% milk

· 3 Tbsp. flour

· 4 cups chicken stock

· 1/2 cup white wine

For the Topping

· 2 Tbsp. butter

· 1 cup panko bread crumbs

· 1 Tbsp. fresh thyme, chopped

· 1/4 tsp. Old Bay seasoning

Instructions

Add the olive oil to a large pot over medium heat.

Add in the potatoes, onion, celery and bell peppers and stir.

Season with salt, pepper, cayenne and the Old Bay.

Let cook, stirring occasionally, for 15 minutes until the potatoes begin to get soft.

Carefully pour in the wine and let it cook down for a minute.

Next add in the chicken stock and the Worcestershire sauce, stir and let simmer with the lid partially covered for 20 minutes.

In a large bowl or measuring cup, combine the milk and the cream.

Whisk the flour into the milk and cream mixture until it's well combined and there are no lumps.

After the 20 minutes are up, remove the lid from the pot and stir.

Slowly pour in the milk and cream mixture, whisking as you go.

Bring the chowder back up to a boil and simmer, uncovered, for 15 minutes.

While the soup is simmering, make the panko topping.

Melt the butter in a skillet and then add the panko breadcrumbs, stirring to combine them with all the butter.

Add in the fresh thyme and the Old Bay Seasoning and stir.

Let cook for about 5 minutes, stirring, until the breadcrumbs toast and get brown in color.

Remove to a bowl to cool.

To serve, add a couple of large ladles of chowder to a bowl and top with the crispy panko topping.

Serves: 6 Calories: 402 Fat: 12g Saturated Fat: 5g : 5g Carbs: 45g Sugar: 12g: 1352mg Fiber: 4g Protein: 25g Cholesterol: 102mg

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

lindasplaceincyberspace-subscribe@yahoogroups.com

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (1)

Have you tried the highest rated email app?

Another Great Group of *~ Beth ~*

Visit Your Group

New Members 1

• Privacy • Unsubscribe • Terms of Use

__,_._,___

Monday, October 23, 2017

{soups-salads-and-salad-dressings} Cheeseburger and Fries Chowder

When I read the title of this soup, I thought YUK! But then I read the recipe! Not sure I’d garnish with pickles though. LOL The recipe is from Stubb’s BBQ

Cheeseburger and Fries Chowder

Save Print

One bite of this chowder and it'll become a family favorite!

Author: Dan

Serves: 6

Ingredients

· 2 tablespoons olive oil

· 1 lb. ground beef

· 1-1/2 lbs. small red or russet potatoes, washed and cubed

· 1 cup onion, diced

· 1 cup celery, diced

· 6 garlic cloves, chopped

· 1-1/2 teaspoons salt

· 1 teaspoon fresh ground black pepper

· 1 teaspoon cumin

· 1 tablespoon Worcestershire sauce

· 3 cups chicken broth

· 2 cups whole milk

· 1/2 cup cream cheese, room temperature

· 1/4 cup flour

· 2 tablespoons Stubb's Beef Natural Spice Rub, divided

Toppings

· 2 cups grated cheddar cheese

· 10 strips cooked bacon, crumbled

· sliced pickles

Instructions

Preheat the oven to 425 degrees.

Place the cubed potatoes onto a baking sheet sprayed with cooking spray and toss with 1 tablespoon of the olive oil and 1 tablespoon of the Stubb's Beef rub.

Roast in the oven for 30 minutes, tossing once halfway through cooking.

While the potatoes are roasting, heat up a large soup pot with the other tablespoon of olive oil.

Add the beef, the other tablespoon of Stubb's Beef Spice Rub, onion, celery, garlic, cumin, Worcestershire sauce, salt and pepper.

Stir and cook for 10 minutes, stirring in between until the onion and celery soften.

Sprinkle the flour over the beef mixture, stir and cook for one minute.

Pour in the milk slowly, stirring as you pour.

Once the milk is in you can pour in the chicken broth, then bring the chowder up to a boil.

Reduce the heat and let simmer for 15 minutes until the chowder had thickened.

After 15 minutes has passed, stir in the cream cheese using a whisk to get the lumps out.

Now you can add the roasted potatoes into the soup, stir and serve.

Spoon the chowder into bowls and top with cheese, bacon and pickles.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

lindasplaceincyberspace-subscribe@yahoogroups.com

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (1)

Have you tried the highest rated email app?

Another Great Group of *~ Beth ~*

Visit Your Group

New Members 1

• Privacy • Unsubscribe • Terms of Use

__,_._,___

{soups-salads-and-salad-dressings} Quinoa Salad with Spicy Pumpkin Vinaigrette

Susan had a whole column with pumpkin recipes last week. I’m not sharing all at once for those of you who don’t like pumpkin (ME), but I will be sharing them spread out.

Quinoa Salad with Spicy Pumpkin Vinaigrette

2 ounces 100 percent pure pumpkin

2 fluid ounces cider vinegar

2 fluid ounces olive oil

1 ounce maple syrup, honey or pancake syrup

1 tablespoon finely chopped red onion

1 clove garlic, minced1 teaspoon grates fresh ginger root

15 ounces Quinoa, cooked, cooled

6 ounces frozen whole kernel corn, thawed

6 ounces fresh snow peas

6 ounces carrots, peeled, cut into very thin 2-inch strips

1 1/2 ounces dried sweetened cranberries

1 ounce raw cashews

Pumpkin Vinaigrette: Place pumpkin, vinegar, olive oil, maple syrup, onion, garlic and ginger in a blender container; cover. Blend until smooth.

For Salad: Mix quinoa, corn, peas and carrots in a large bowl. Pour 1/2 cup Pumpkin Vinaigrette over the quinoa mixture. Toss until all ingredients are combined, adding additional vinaigrette to taste. Refrigerate until ready to serve.

Top with cranberries and chopped cashews. Serve with any remaining vinaigrette.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.