Mixed Greens w/grapes and blue cheese crumbles

This is a salad I also made for Easter dinner.

I was asked to bring a salad for dinner, I knew I wanted to try something new and different.  And I can honestly say that this salad was really good.

The grapes and blue cheese crumbles along with the red cabbage added was a nice touch!  I’d eat this for lunch any

day.

 

 

 

 

 

Here’s what you need:

1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
8 cups mesclun salad greens (5 ounces)
1 head radicchio, thinly sliced
2 cups halved seedless grapes (about 1 pound), preferably red and green
3/4 cup crumbled feta or blue cheese

Directions
1. To prepare dressing: Whisk (or shake) oil, vinegar, salt and pepper in a small bowl (or jar) until blended.
2. To prepare salad: Just before serving, toss greens and radicchio in a large bowl. Drizzle the dressing on top and toss to coat. Divide the salad among 8 plates. Scatter grapes and cheese over each salad; serve immediately.

Instead of making the salad dressing, I bought some Red Wine and also some Balsamic vinegar dressing.  I loved the Red Wine dressing..

Enjoy.

Patricia – Two Girls Cooking

Buffalo and Ranch Chicken Fingers

 

I enjoy getting emails from Betty Crocker!  Why you ask?  Well because I found this quick and easy recipe for chicken.

The recipe is originally for Franks hot sauce or Louisiana hot sauce, but the kids may not like that so much.  Therefore, the ranch is included.

I feel as though it’s been sooo long since I’ve blogged.  And it’s not because I haven’t made things to put on here, it’s been about finding the time and getting it done.

So if you’re in a rush or just want to try something different that is kid friendly, you’ve got to give these a try!  Add some french fries on the side and it’s good to go!!

Here’s what you need:

1/4     cup buffalo wing hot sauce
1 1/4     cups Progresso® plain panko crispy bread crumbs
1/2     teaspoon paprika
1/4     teaspoon salt
2     tablespoons butter or margarine, melted
1     lb boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips
Blue cheese dressing, if desired
Celery sticks, if desired

 

 

Here’s what you do:

1
Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray.

2
In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.
3
Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.

 

Nutritional Information:

1 Serving (1 Serving)Calories 160(Calories from Fat 60),Total Fat 6g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 45mg;Sodium 380mg;Total Carbohydrate 13g(Dietary Fiber 0g,Sugars 0g),Protein 14g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;1 1/2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.

Have a great rest of the week.

Patricia – Two Girls Cooking