Monday, March 19, 2012

Treat of the Week Winner: Wildfire Chopped Salad

Wildfire Chopped Salad

thanks to Jamey Kline

Serves 6-8

1 to 1 ½ heads of fresh romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 cup cooked corn kernels (cool before adding to salad)

2-3 tbsp chopped fresh cilantro

2-3 tbsp finely chopped green onion

1-2 avocados, diced (add just before serving)

crumbled bacon

crumbled gorgonzola cheese

crumbled tortilla chips (add just before serving)

Wildfire dressing (I’ve found it at Jerry’s & Byerly’s – also available for purchase at Wildfire)

Chopped chicken, optional

Treat of the Week Winner: Tex-Mex Chicken Salad

Tex-Mex Chicken Salad

Thanks to Jamey Kline!

2 tbsp sour cream

1 ½ tbsp fresh lime juice, more if needed

Generous pinch ground cumin (I usually use close to 1 tsp)

Cayenne pepper, to taste

1 cup cooked chopped or shredded chicken

½ cup cooked corn kernels, slightly browned

½ cup diced cherry tomatoes

1 avocado diced

2 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro

1 tsp minced fresh jalapeƱo

Kosher or sea salt and freshly ground black pepper, to taste

Tortilla chips, for serving

In a large skillet, add 2 cups water and 1 cup chicken broth. Season with taco seasoning, cumin and cayenne pepper. Add raw chicken breasts and cook thoroughly. Once cooked, remove and shred or chop. Discard liquid. Use this pan (without rinsing) to cook the corn kernels. Let chicken and corn cool.

In a small bowl, combine sour cream, lime juice, cumin and cayenne pepper. Wisk well.

In a medium bowl, combine chicken and corn, tomatoes, green onions, cilantro & jalapeno. Add the sour cream mixture. Gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for at least 1 hour to allow the flavors to meld before serving.

Welcome Calista!

Ashley Kautzer's new baby girl, Calista Jacqueline was born Friday, March 16th at 10:32 am.
She weighed 8 lbs and was 18 1/2 inches long.
Welcome Calista!

Wednesday, March 14, 2012

Treat of the Week Winner: Artichoke Dip

Artichoke Dip by Beth Biesterfeld
  • 1 (8 ounces) block cream cheese, softened
  • 1 cup mayonnaise
  • 1 (14 ounces) can artichoke hearts, drained and chopped
  • 1/2 cup grated Parmesan
  • 1 cup shredded mozzarella
  • Dash hot sauce
  • Salt and pepper

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling.

Friday, March 9, 2012

New Baby!

MOPS B would love to welcome new baby Elin Jennifer Krueger born on February 20th to Erin Krueger! Welcome Elin!

New Baby!

MOPS A would like to welcome new baby,
Addison Kay Bellin
born on February 22nd
to Jamie Bellin