Roasted Root Vegetables

This is one of my favorite ways to cook and eat vegetables. Very easy and tasty. You can make any amount you want to serve the number of people. In the summer when I don't want to use the oven and heat up the house, I just do these in my dutch oven over the coals or on top of the stove. Yummy!

2-4 cups Root vegetables, peeled if desired, cut into uniform 2 inch pieces
1-2 TBSP Vegetable oil
Salt and pepper to taste

Preheat oven to 400 degrees.
Spread vegetable oil onto baking sheet. Add vegetables in a single layer and stir to coat with oil. Add salt and pepper.
Bake 30 to 50 minutes, until tender, stirring half way through.

Southwest Seasoning Mix

This is a great rub or marinade for chicken or pork. Use it instead of Taco seasoning in the Southwestern Chicken Salad. It's quite spicy. Don't put too much.


1 Tablespoon Paprika
1 Tablespoon Oregano
1 Tablespoon Garlic (fresh)
1 teaspoon Cayenne Pepper

Mix all together and sprinkle or rub on meat and foods as desired.
Will keep in the refrigerator for about a week.

Cilantro Lime Dressing

This dressing is wonderful. It's especially scrumptious on the Southwestern Chicken Salad. It's also good on Taco Salad.

1 pkg of Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peeled
1 clove garlic minced
1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Southwestern Chicken Salad

This salad is wonderful and so easy. If you want it to be extra special, instead of ranch or French dressing, use the recipe for Cilantro Lime Dressing. I'm sure you and your family will love it. It's great for summer or can be used as a side dish.
You can use the Southwest Seasoning Mix instead of the Taco seasoning mix.

Makes: 4 servings

6 cups torn romaine lettuce
1 Lb boneless skinless chicken breast, cut into bite sized pieces
1 can (11 oz) corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Salsa, if desired

In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 5 to 7 minutes, stirring constantly, until blended and chicken is done.
Mix chicken mixture and lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.
For a variation add a can of drained black beans.

Jamaican Pasta Chicken Salad

This chicken is the same as the Jamaican chicken. Cook extra when you make it and cook once for two meals. (Or three if you also make the Jamaican Chicken Salad.)
It's a great salad for summer. And I love cooking once and eating three times, three different meals. Delicious!

Serves 6

1 TBSP vegetable oil
1 TBSP Jerk seasoning
1 LB Chicken (tenders or boneless, skinless)
1 fresh pineapple
1 bell pepper
3 green onions (white and light green parts only)
1 LB Rotini pasta (or kind of your choice)
1 can (15 ounce) black beans, drained
6 slices bacon, cooked, drained and crumbled
DRESSING:
2 limes
1/3 cup reduced-fat mayonnaise
2 TBSP pineapple juice (from pineapple)
DIRECTIONS:
Mix together the oil and jerk seasoning. Add chicken; mix well to coat and set aside.
Peel pineapple, remove core, and slice. Cook chicken in skillet 3-5 minutes on each side, until done. Remove from pan, set aside. Add pineapple slices to pan. Cook 1 minute on each side. Remove from pan. Cut chicken into bite-sized pieces.
Thinly slice bell pepper and green onions. Drain and rinse beans. Set aside.
For dressing, zest one lime. Juice both limes. Mix lime zest, juice, mayonnaise and pineapple juice in small bowl.
Cook pasta according to directions on package. Drain.
Mix pasta, beans, bell pepper, chicken, pineapple, bacon, and green onions in bowl. Drizzle dressing over salad. Toss gently.

Jamaican Chicken Salad

The chicken in this salad is the same as the Jamaican Chicken recipe. When you cook the chicken cook some extra and you can make two meals while cooking only once. This is delicious and great for an easy, cool, summer meal. The dressing is great.

Serves 6
1 TBSP vegetable oil
1 TBSP Jerk seasoning
1 LB Chicken (tenders or boneless, skinless)
1 fresh pineapple
1 bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounce) black beans, drained
6 slices bacon, cooked, drained and crumbled
DRESSING:
2 limes
1/3 cup reduced-fat mayonnaise
2 TBSP pineapple juice (from pineapple)
DIRECTIONS:
Mix together the oil and jerk seasoning. Add chicken; mix well to coat and set aside.
Peel pineapple, remove core, and slice. Cook chicken in skillet 3-5 minutes on each side, until done. Remove from pan, set aside. Add pineapple slices to pan. Cook 1 minute on each side. Remove from pan. Cut chicken into bite-sized pieces.
Thinly slice bell pepper and green onions. Tear lettuce and place in bowl. Drain and rinse beans. Set aside.
For dressing, zest one lime. Juice both limes. Mix lime zest, juice, mayonnaise and pineapple juice in small bowl.
Mix lettuce, beans, bell pepper, chicken, pineapple, bacon, and green onions in bowl. Drizzle dressing over salad.

Jamaican Chicken

Serves 4

1 TBSP vegetable oil
1 TBSP Jerk seasoning
1 LB Chicken (tenders or boneless, skinless)

Mix together the oil and jerk seasoning. Add chicken; mix well to coat and refrigerate. Let marinate for at least 15 minutes; and up to 24 hours.

Cook chicken in skillet 3-5 minutes on each side, until done.

Serve with Roasted vegetables, rice, or whatever you choose.