Food’s Market

Creamy Potato Salad Recipe Ingredients 1 1/2 lbs. small Yukon gold potatoes 1 ripe avocado 2 tablespoons Dijon mustard 2 tablespoons diced red onion 2 tablespoons fresh dill, chopped 1/2 cup cucumber, diced 1 teaspoon fresh lemon juice 1/4 teaspoon salt, or to taste black pepper, to taste Instructions Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!) While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side,… Chicken and Avocado Salad with Lime and Cilantro Recipe Ingredients 2 cups cooked chicken, shredded into large pieces 2 medium avocados, diced 1 T + 1 T fresh squeezed lime juice salt, to taste (I didn’t use too much salt because you can always add more at the table.) 1/4 cup thinly sliced green onion 1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer) 2 T mayo or light mayo Instructions Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing. Put the chicken into a bowl large enough to hold all the salad ingredients. Add… Avocado / Tomato/ Mozzarella Salad Recipe Ingredients 2 avocados (peeled, pitted, & cubed) 2 – 3 tomatoes (cubed) 1 ball fresh mozzarella cheese (cubed) 2 Tbsp extra virgin olive oil 2 tsp. basil salt & pepper Instructions Put the cubes of avocados, tomatoes, and mozzarella in a bowl. Drizzle with olive oil. Add basil, salt & pepper. Mix lightly. Enjoy…. Ingredients: Avocado Dressing 2 avocados (peeled, pitting, and sliced) 1 cup buttermilk 1 green onion ¼ cup fresh  parsley (packed) ¼ cup fresh mint leaves (packed) 3 tablespoons fresh lemon juice ½ cup water salt and pepper (to taste) Chicken Salad 3 ¼ cups shredded cooked chicken (about 2 boneless skinless chicken breasts) 2 celery stalks (finely chopped) 1 large shallot (finely chopped) 1 avocado (peeled, pitting, and diced small) 3 tablespoons mayonnaise 1 teaspoon Hidden Valley  dry ranch dressing mix ¾ cup Avocado dressing ½ cup shredded parmesan cheese salt and pepper (to taste) 4 large sliced of sourdough bread (toasted) Step 1: In a food processor or blender combine 2 avocados, buttermilk, green onion, parsley, mint, lemon juice, water, and salt and pepper. Pulse until smooth. This will keep for up to 3 days in the refrigerator. Step 2: In a medium bowl combine chicken, celery, shallot, 1 avocado,…   Avocado with Warm Bacon Cilantro Dressing Ingredients: 1/3 pound sliced bacon (about 4 slices) 2 firm-ripe avocados, each pitted, peeled, and cut into 4 to 6 wedges 3 garlic cloves, minced 1/4 cup water 2 tablespoons fresh lime juice 1 1/2 teaspoons sugar Kosher salt Freshly ground black pepper 2 tablespoons chopped cilantro Instructions: Cook bacon in a skillet over medium-low heat until crisp. Drain bacon on paper towels. Remove pan from heat and pour the bacon fat into a bowl. Add 2 tbsp. bacon fat back into your skillet. Divide the sliced avocado wedges among 4 plates. Heat bacon fat over medium heat. Add garlic, 1/4 cup water, lime juice, and sugar and simmer for 1 minute, stirring. Season with salt and pepper. Stir in cilantro. Crumble the bacon in to the skillet. Stir until combined. Spoon over avocado wedges and serve immediately. Lick your plate.  …

Maple Glazed Carrots Recipe

Ingredients

  • 10 carrots (about)
  • 4 T. butter (divided)
  • ½ t. Kosher salt
  • ⅓ c. pure maple syrup
  • 2 T. brown sugar
  • freshly ground black pepper
  • sprig of oregano

Instructions

  1. Wash and slice carrots into sticks.
  2. Heat skillet over medium high heat. Add 2 tablespoons of butter. Sautee carrots until a they get a nice color on them. Should take just a few minutes.
  3. Turn skillet down to medium low. Add salt, syrup and brown sugar.
  4. Continue to cook, uncovered, for about 10 minutes. Or until carrots are crisp tender and glaze is thickened and reduced. Stir often.
  5. Put carrots in a serving dish. Sprinkle with black pepper. Garnish with oregano sprig.

Crockpot Chicken and Stuffing Recipe

Ingredients

  • 4 thawed chicken breasts
  • 6oz. package of Stove Top stuffing mix
  • 1/2 cup sour cream
  • 1 can of cream of chicken soup

Instructions

  1. First put your chicken in the crock pot.
  2. Pour the package of stuffing on top.
  3. Mix sour cream, soup, and 1/4 cup water in a small bowl.
  4. Pour the mixture over the top of the chicken and stuffing.
  5. Cook on LOW for 4 hours.
  6. Fluff and serve!

Queso Chicken Pasta Recipe

Ingredients

  • 8 oz. penne pasta
  • 2 tsp. vegetable oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1/2 tsp. cumin
  • 1/4 tsp. coriander
  • 1 T. flour
  • 1 1/3 cup milk
  • 1 tsp. salt
  • 3 T. cream cheese
  • 8 oz. Monterey jack cheese, shredded, divided
  • 1/2 cup diced tomatoes, drained
  • 2 cups cooked, shredded chicken

Instructions

  1. Preheat oven with 350 degrees. Spray a medium baking dish with non-stick spray.
  2. Cook the pasta according to the package directions, but reduce the cooking time by 2 minutes.
  3. Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cook for 3 minutes.
  4. Add the cumin, coriander, and salt. Cook, stirring constantly, for 2 minutes. Add the flour and cook, stirring constantly, for 3 minutes.
  5. Gradually whisk in the milk, a little bit at the time. Bring the mixture to a simmer and cook until it thickens.
  6. Remove the pot from the heat and whisk in the cream cheese, 3/4 of the shredded cheese, and the tomatoes.
  7. Stir the pasta and chicken into the cheese sauce.
  8. Transfer the mixture to the prepared baking dish.
  9. Sprinkle the remaining cheese over the pasta.
  10. Bake for 20 to 30 minutes, or until the cheese is melted and the pasta is bubbling. Let stand for at least 5 minutes before serving.