Uno Chicago Rattlesnake Pasta

1 lb chicken breast, boneless, skinless, cubed
2 tablespoons butter
2 garlic cloves, minced
1/2 tablespoon italian seasoning
1 lb penne
4 tablespoons butter
2 garlic cloves, minced
1/4 cup all purpose flour
1 tablespoon salt
3/4 teaspoon white pepper
2 cups milk
1 cup half and half
3/4 cup parmesan cheese, grated
8 ounces colby cheese, grated
3 jalapeno peppers, sliced

In a large skillet, melt 2 tablespoons of butter. Add minced garlic and Italian seasoning and cook for about 1 minute. Then add the chicken, cooking until done. Set chicken aside.

Cook one pound of penne pasta according to instructions on package, removing from the water just shy of al dente. In the same pan the chicken was in, melt 4 tablespoons of butter. Add garlic and cook for about 30 seconds. Add the flour, salt & pepper all at once, to make a roux. Stir and cook for about 2 minutes. Add the milk and half and half to the roux, stirring constantly until smooth and thickened, about 5-6 minutes. Add the cheeses and stir until melted. Stir in chicken and jalapeno peppers. Toss with pasta.

Serves 6-8

Applebee's Green Goddess Wedge Salad

Dressing
1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon chopped parsley
1 tablespoon chopped chives
2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon each salt
1/8 teaspoon black pepper

Salad
4 slices bacon
1 large head iceberg lettuce
1/4 cup crumbled blue cheese
1/4 cup chopped pecans

Place all dressing ingredients in a small blender or food processor. Add 1 tablespoon water, and blend until smooth. Cook bacon until crispy, either in a large skillet over medium heat. Cut lettuce head into quarters, leaving you with 4 wedges. Remove the core portion of each wedge and any limp exterior leaves. Chop or crumble bacon. Plate lettuce wedges, and top with dressing, blue cheese, pecans, and bacon.

Serves 4

Amish Potato Salad

3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
Salt and pepper
1/3 cup cider vinegar (see note)
1/4 cup sugar
2 tablespoons yellow mustard
4 large hard-cooked eggs, peeled
1/2 teaspoon celery seed (see note)
3/4 cup sour cream
1 celery rib, chopped fine

1. Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.

2. While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard boiled egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth. Transfer to medium bowl.

3. Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 minutes, stirring gently once to redistribute dressing.

4. Whisk sour cream into remaining dressing. Add remaining hard boiled eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.)

Note
You can substitute an equal amount of celery salt for the celery seed, but if you do, eliminate the (unflavored) salt from the dressing. Maille Apple Cider Vinegar is the test kitchen's taste-test winner. Make sure to use sturdy Yukon Golds here, fluffy russets will fall apart in the salad.

Cook's Country

Mexican-Style Beef Tournedos

Mexican-Style Beef Tournedos


Servings: 4
Ingredients Preparation

8 [3-ounce / 85-g each] inside round tournedos
Salt, to taste

Marinade

1/2 cup [125 mL] mandarin orange salad dressing
Juice only of 1 or 2 mandarin oranges
3/4 cup [190 mL] mild to hot Mexican salsa
1 tablespoon [15 mL] red wine vinegar
2 green onions, finely chopped
1 clove garlic, finely chopped
Pinch of oregano



Arrange tournedos side-by-side into a shallow glass dish.
Mix together all marinade ingredients.
Pour all over the steaks.
Cover with plastic wrap and leave to marinate, refrigerated for 2 to 3 hours, turning once every hour.
Preheat barbecue to high intensity.
Reserving marinade, remove steaks from marinade; wipe off excess marinade.
Salt steaks to taste.
Barbecue onto hot barbecue rack for 3 to 4 minutes on each side.
Keep warm.
Meanwhile, bring marinade to a boil; leave to boil for at least a few minutes.
Serve steaks immediately, each coated with 1 tablespoon [15 mL] hot marinade.

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