Fiesta Chicken Pasta Salad

Betty Crocker...I am a blog stalker too!!! You can find some of the best recipes that way!

I found this at http://sisterscafe.blogspot.com/ It is one of my favorite recipe blogs. This is what I brought to Enrichment on Tuesday night.

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil ( I used olive oil)
½ c. vinegar (I used the Apple Cider Vinegar)

1 lb cooked, shredded chicken (about 1 ½ to 2 breasts) (I cheat and buy the meat already in a package precooked!!)
3/4 box garden rotini (nah, just go ahead and use the whole box!)
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped (I used the cherry tomatoes cut in half - the whole container)
Frozen corn (I did let my corn unthaw then added it to the mix)

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

This recipe makes a TON so you could half it to make a smaller amount for your family but if you need a good item for a pot-luck - this makes plenty for that.

Spicy Shredded Pork

I am such a blog stalker. One of my favorites is http://thepioneerwoman.com/cooking/2008/08/spicy-shredded-pork/

She recently made this pork and it looked so good so I tried it out tonight. I did make a few changes but the out come was awesome. I used @10lb. pork shoulder which I trimmed of fat, rinsed and patted dry before I coated it in the seasoning mixture. I cooked it in the crockpot on low for @12 hrs....yes 12 hrs. but I cooked it overnight and shredded it this morning. You could definetly use a smaller shoulder and cook for less time. We did ours the taco way tonight and plan on using it to make bbq sandwiches later this week. The possibilities are endless....tacos, salad (can you say Cafe Rio?), sandwiches, baked potatoes..... It does look like a lot of work but it's way worth it for the amount of meals you can use it for.


PW’s Spicy Shredded Pork
Prep: 20 min. Cook: 4-7 hours (1 hour per lb.) + 20 min. Serves:

The final shredded product can be served immediately or in different dishes over the next few days, and the flavors are deliciously…delicious. I like to serve it with warm flour tortillas, lime wedges, and a combo of pico de gallo, sour cream, guacamole…whatever I have lying around.
Ingredients:4 to 7 pound pork shoulder1 onion, quartered¼ c. brown sugar3-4 cloves garlic, peeled1 tsp. dried oregano1 tsp. ground cumin1 tsp. chili powder1-2 Tbsp. salt (to taste)Black pepper1- 2 Tbsp. olive oil2 Tbsp. white wine vinegarLime wedges
1- Give the pork a good rinse.
2- To begin, throw all but pork & limes into food processor. Blend mixture until totally combined, then pour it over the pork roast.
3- Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.
4- Place the pork into a roasting pan or dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300 degrees for several hours (about 1 hour per pound), turning once every hour. Check to make sure it’s fork tender.
5- Then crank up the heat, remov the lid, and roast it skin side up for another 15 to 20 minutes to get the skin crispy.
6- When it’s done, let it rest 15 minutes before shredding…Then shred away! I like to use two forks.
7- Cynthia says to serve it with lime wedges. Be sure to pour the juices all over the meat. This’ll make sure it stays moist and tender. Then I just pile it on a big platter. This stuff is great for a crowd.
8- Serve the stuff with warm tortillas…And sour cream, pico de gallo, guacamole, tomatillo salsa....

Chicken Artichoke Alfredo

This is a quick and easy dinner

1. 2 large chicken breast
2. 3 Tbs. Olive Oil
3. 1 (14 oz) can small artichoke hearts
4. 1 (15 oz) Alfredo sauce (I like Bertolli or Classico)
5. 2 TSP. julieanned sun dried tomatoes
6. 1/2 cup frozen spinach (or about 1/2 of 10 oz box)
7. 1 box Penne pasta (or angle hair pasta)

Prepare penne pasta per directions on box.
In a large non-stick skillet saute the chicken breast in olive oil until browned and cooked through (approximately 10 - 12 minutes)
Cover them to keep them warm and set aside.
Pour Alfredo sauce into skillet.
Defrost spinach (I usually do this in the microwave - 2 min on high) Drain/pat with paper towel to get most of the liguid out.
Slice artichoke hearts and chicken breast into bite sized pieces. Add artichoke hearts, chicken breasts, sundried tomatoes, and spinach to the alfredo sauce.
Heat at medium heat, stirring occasionally until warm.
Pour over the pasta and serve.

This makes enough for 4 or 5 people to have generous servings. We had this for dinner and it was very, very good!