I put this in the oven for 9 minutes, usually 375 degrees and it is good....refine it how you like it!!!!

Grilled Chicken Flatbread Pizzas

By chris and her whisk on June 15, 2008        ABOUT THIS RECIPEPrep Time: 5 mins

• Total Time: 7 mins
• Serves: 4-6, Yield: 4.0 flatbread pizzas

"This is an excellent way to enjoy your gas grill, use up some leftovers and cook up something beautiful and delicious in just a few minutes. Great for the day after a barbecue party when you discovered you made too much of something! This one is leftover grilled chicken, but I think it would work with any leftover grilled meat (except, perhaps, hot dogs). I made this today for lunch, after we finished, my daughter said it would have been better with some fresh basil, so I have added that to the ingredients."

INGREDIENTS

• 4 flat bread ( you can use thin pita bread)
• 1 1/2 cups of sliced leftover grilled chicken
• 1/2 cup sun-dried tomato packed in oil, coarsely chopped
• 6 leaves fresh basil, coarsely chopped
• 3 cups grated mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes

DIRECTIONS

1. Heat the grill. Mix all the ingredients together (except the bread) in a bowl. Use your hands. It's easier.
2. Turn the heat to low on your grill. Lay the flat breads on (high rack if you have one). Mound the mixture on the flat bread, spreading to the edges. Close the grill and give it a minute or two, When it is melted, it's done. (If you leave it on too long, the bread will burn).
3. Put it on a bread board and cut it with a pizza cutter.

Orange Cream Fruit Salad

ORANGE CREAM FRUIT SALAD

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PREP TIME

5 mins

TOTAL TIME

5 mins

Author: Butter With A Side of Bread

Serves: 10 servings

INGREDIENTS

• 3 oz. pkg instant vanilla pudding mix
• ¾ cup-1½ cups milk*
• ⅓ cup frozen orange juice concentrate
• 8 oz container Cool Whip
• 20 oz. can pineapple chunks or tidbits, drained well
• 11 oz. can mandarin oranges, drained well
• 2 bananas, sliced

INSTRUCTIONS

1. Combine pudding mix, milk and orange juice concentrate in a mixing bowl.
2. Beat with an electric mixer on medium speed for about 2 minutes and then fold in the Cool Whip. Gently mix in the fruit and chill in the fridge for 2-3 hours until ready to serve.
3. Feel free to add more fruit. I often add more oranges or bananas, and sometimes I add strawberries and mini marshmallows too. Enjoy!
4. *We’ve made this recipe dozens of times with successful results, yet we’ve gotten several comments that the salad is too soupy. So, our advice is to reduce the milk to ¾ cups initially, and if the consistency is to your liking, feel free to add more.

I have a recipe SIMILAR to this one, no bananas and it is scrumptious!  Going to have this tomorrow nite!!!!

Waldorf Salad

Waldorf Salad

Ingredients

2 cups chopped apples
1 1/2 lemons, juiced
1/4 cup chopped celery
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup seedless grapes, halved
1/2 cup plain yogurt
1/4 cup mayonnaise
2 green onions, chopped

Directions

1. In a bowl, toss together the apples, lemon juice, celery, walnuts, raisins, and grapes.
2. In another bowl, fold together the yogurt and mayonnaise. Add to salad and mix well.

Brabant Potatoes-Louisiana Fries

this looked good;

Brabant Potatoes - Louisiana Fries

©From the Kitchen of Deep South Dish

For the Potatoes:

2 large russet potatoes, scrubbed and peeled

4 cups cooking oil, for frying (canola, vegetable)

For the Garlic Butter Sauce:

1/4 cup (1/2 stick) unsalted butter

2 tablespoons olive oil

3 medium garlic cloves, minced

2 tablespoons chopped fresh parsley

For the Seasoning Blend:

2 teaspoons kosher salt

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon Creole or Cajun seasoning

Peel potatoes and cut into 3/4 inch cubes, holding in a bowl of cool water. For garlic butter sauce, melt butter in a medium saucepan, add oil and garlic and simmer until garlic is tender; set aside to cool. Once cool, stir in chopped parsley. Combine seasoning blend in a separate bowl; set aside.

Drain potatoes and transfer to a saucepan, covering with fresh water. Bring to a boil and boil only until slightly tender, about 10 minutes; drain.

Preheat oven to 175 degrees F. Heat oil in a large, deep, heavy pot. Add the potatoes, frying in batches, and turning to brown evenly, for 3 to 4 minutes. Right as they come out of the fryer, transfer to paper towels, sprinkling each batch lightly with a pinch of the seasoning blend. Transfer potatoes to serving platter and place into warm oven, about 20 minutes, while you prepare the rest of the meal. Add any remaining seasoning to the garlic butter sauce, add potatoes to the saucepan and toss. Return to serving platter and serve immediately.

Cook's Notes: Cubing and boiling the potatoes in advance is a good timesaver when preparing this dish, as they can be held in an airtight container in the fridge for a day or two until you're ready to fry and finish them.

Source: http://deepsouthdish.com  Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Eric's Easy Grilled Chicken

This has to be easy and good too! Cooked chicken similar in the 60's:-)

Eric's Easy Grilled Chicken

By ratherbeswimmin' on May 19, 2003

Photo by Delicious as it Looks

• Prep Time: 5 mins
• Total Time: 25 mins
• Servings: 4-6

ABOUT THIS RECIPE

"I love my brother's grilled chicken and for years, he would never give up the recipe. I finally whined him to death so here it is. I don't think he wanted me to know how easy it is to make. Marinates overnight."

INGREDIENTS

• 1/2 cup Italian dressing
• 1/2 cup teriyaki sauce
• 2 cloves minced garlic
• 4 -6 boneless skinless chicken breast halves

DIRECTIONS

1. In a bowl, add the Italian dressing, teriyaki sauce and minced garlic; stir to combine.
2. Add the chicken breast halves; cover and marinate in the refrigerator overnight.
3. Grill over hot coals for approximately 10 minutes on each side or until juices run clear.

NUTRITION FACTS

Serving Size: 1 (123 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 254.2

 

Calories from Fat 102

40%

Amount Per Serving

% Daily Value

Total Fat 11.4g

17%

Saturated Fat 1.9g

9%

Cholesterol 75.5mg

25%

Sugars 7.5 g

Sodium 1816.0mg

75%

Total Carbohydrate 9.1g

3%

Dietary Fiber 0.0g

0%

Sugars 7.5 g

30%

Protein 27.3g

54%

© 2016 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/62480

Fettuccine Alfredo with Bacon

If this isn't good nothing is!!!!

Fettuccine Alfredo with Bacon

Treat yourself tonight! Indulge in this lightened version of the rich Italian pasta dish.

• Yield:4 servings (serving size: about 1 cup)

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Ingredients

1 (9-ounce) package refrigerated fresh fettuccine

• 2 slices applewood-smoked bacon, chopped
• 1 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1 cup 1% low-fat milk

• 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

Nutritional Information

Amount per serving

• Calories 339
 
• Fat 11.7 g
 
• Satfat 5 g
 
• Monofat 3.8 g
 
• Polyfat 0.7 g
 
• Protein 17.3 g
 
• Carbohydrate 38.4 g
 
• Fiber 2 g
 
• Cholesterol 22 mg
 
• Iron 0.5 mg
 
• Sodium 833 mg
 
• Calcium 291 mg

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