Avocado and Yogurt Dip with Jalapeno and Cilantro

This dip is great for spring and summer. A nice alternative to the usual guacamole. The recipe doesn't call for lime but I think it needs the extra flavor because it is so creamy. Tastes great with chips, pita chips or veggies. Make sure to read directions ahead of time. It recommends straining the yogurt overnight. Recipe is from Epicurious.

Ingredients:
1 16 ounce container of Plain Nonfat Yogurt
1 teaspoon ground cumin
1 large avocado, peeled, halved pitted and coarsely chopped
4 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeno
1 small garlic clove minced
1 lime

Directions:
Set strainer over medium bowl; line with double layer of cheese cloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap. Chill over night.

Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat, until fragrant. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeno and garlic, process until smooth. Season with salt and pepper. Transfer dip to small bowl. Can be prepared up to 6 hours ahead. Place plastic wrap onto surface of dip and chill. Sprinkle with remaining cilantro, squeeze lime over and serve.

BBQ Chicken Salad

After a Saturday FULL of hearty Italian food made by my father-in-law and carrot cake to celebrate birthdays, a salad was in order. I've made this a few times before and it's pretty easy to memorize as well as modify to your liking or whatever's in the fridge. It's pretty similar to Cheesecake Factory's BBQ Chicken Salad but I did get the recipe from Neda. Last night we forewent the avocado and it was still great.

Ingredients:

Romaine Lettuce

2 Boneless Skinless Chicken Breast, cooked and cut into small strips (I bake mine with a little bit of olive oil, salt and pepper or you can boil it)

1 Cucumber, peeled and chopped

Tomatoes, diced

1 can black beans

Corn, toasted

Avocado

French's Crispy Onion Strings

BBQ sauce

Light Hidden Valley Ranch Dressing

Directions:

Put corn on a baking sheet and broil for just a few minutes, until nice and toasted.

In a bowl, mix equal parts ranch dressing and BBQ sauce to make dressing.

Toss the lettuce, corn, tomato, cucumber, black beans and chicken together.

Serve and top each bowl with dressing, avocado slices and a handful of crispy onions strings.

Chinese Chicken Salad with Ramen Noodles!

Who doesn't like ramen noodles? This salad is always a crowd pleaser and is also a good/easy pot luck go-to. The recipe has been around for awhile so it's nothing new under the sun but I recently remembered it and have made it twice this month (once for dinner at home and once for a pot luck). Easy. Refreshing. Delicious.

Ingredients:

1 Bag of Shredded Iceberg Lettuce

1/2 head of cabbage, shredded

1 rotisserie chicken, shredded

2 bags of ramen noodles (oriental flavor-blue package), crushed

1 large bunch of green onions, chopped

1 package of sunflower seeds

1 package of slivered almonds (I used the brand Almond Accents usually found in the produce section)

1 Cup of vegetable oil

5 Tblsp. of rice vinegar

1/4 cup sugar

2 flavor packets from Ramen noodles (set aside for dressing mixture)

Directions:

Combine the shredded chicken, chopped green onions, lettuce and cabbage, sunflower seeds and slivered almonds into large salad bowl. Crush the ramen noodles then open and toss with the salad. Set aside the flavor packets for the dressing.

In a separate bowl, whisk together the oil, vinegar, sugar and flavor packets from the ramen noodle packages.

Pour over salad, toss and enjoy!

Easy Summer Appetizer

Ingredients:

toothpicks
small mozzarella balls
fresh basial leaves
cherry tomatoes
salami
olive oil
balsamic vinegar
salt and pepper

Directions:

Assemble one mozzarella ball, one piece of basil, one cherry tomato, and one slice of salami on a toothpick. Repeat until you have the number desired. Drizzle with olive oil, vinegar, salt and pepper. Enjoy!

Buffalo Wing Dip

I got this idea from a friend this summer at a pool party/pot luck. It was sooo good so I decided to try and re-create it for an "appetizer contest" we had the following week. I won!!! This was probably the simplest thing in the contest but I won because people couldn't stop going back for more.

Ingredients:

1 bottle of Frank's Hot Wing Sauce

1 whole pre-cooked rotisserie chicken

1 bag of shredded cheddar cheese

1 big bottle of ranch dressing

2 packages of cream cheese

1container of crumbled blue cheese

Directions:

With your fingers, shred the chicken from the rotisserie chicken and put into mixing bowl, add the hot wing sauce, cheese, ranch dressing, shredded chicken and mix together. Pour into the baking dish (on top of cream cheese) then Sprinkle the crumbled blue cheese on top and put into the oven. Bake at 350 degrees for 20-25 minutes.

I like to serve with celery sticks and tortilla chips.