Broccoli Salad

Sorry it has been a while since we have added a new recipe. You all know how life goes. I hope everyone has a Very Merry Christmas.

This is a delicious recipe that is great for company. It is fresh and tangy. This is one of our favorite summertime picnic recipes as well.

2 bunches fresh broccoli (about 1 pound), cut in small florets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon and sunflower seeds. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.


BROCCOLI SALAD DRESSING

1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Mix ingredients. Chill at least one hour before tossing with salad.

Makes 6 servings

source: The Essential Mormon Cookbook

Navajo Style Fry Bread (for Navajo Tacos)

This recipe may be used in place of conventional taco shells for "Navajo Tacos" (topped with taco meat, beans, lettuce, cheese, sour cream, salsa, etc.), or served warm sprinkled with powdered sugar or honey.

3 to 4 cups all purpose flour
1 1/2 cups warm milk
1/4 cup sugar
2 tsp. baking powder
1 tsp. salt
Cooking oil or Lard

Mix dry ingredients with warm milk until well blended. Place in an oiled bowl and allow to rest at least 30 minutes. When dough has rested, divide into 10 to 12 pieces. Roll out or pat pieces into rough circles on lightly floured surface. Cut a small slit or hole in the center of each circle. Heat oil or lard in either a cast iron dutch oven or skillet until oil is hot. Drop one or two pieces of dough in hot oil, cooking until golden brown (about 2 minutes per side.) Drain well on paper towels. Keep warm in 200 degree oven until ready to serve.

Chicken Breasts with Herb Basting Sauce

Ok, so this is NOT your normal everyday lame-o baked chicken. It is SCRUMPTIOUS! It's very simple to make, but the flavor is amazing. The first time we tried this recipe, we actually used the sauce on a turkey breast roast instead of Chicken Breasts. It was the best herb roasted turkey I have ever had. For the turkey roast, and every other time we have made this, we have doubled the sauce recipe, because we like a lot for basting. But it is entirely up to you.

3 tablespoons olive oil
1 tablespoon minced onion (we use dried minced onion. . .much easier!)
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce (we use tabasco)
4 bone-in chicken breast halves, with skin (we use boneless skinless breasts, they work fine)
1-1/2 tablespoons chopped fresh parsley (optional, we never use it)

Preheat oven to 425. In a bowl, prepare the basting sauce by combining the olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Turn chicken breasts in sauce to to coat thoroughly. Place skin side up in a shallow baking dish. Cover and roast at 425, basting occasionally with pan drippings, for about 35-45 minutes. Remove to a warm serving plate, spoon pan juices over chicken, and sprinkle with fresh parsley.

Yield: 4 servings

Source: allrecipes.com, heinerfamilyrecipes.blogspot.com

Grilled Marinated Chicken

This slightly sweet and savory grilled chicken comes together in a snap with just 4 ingredients! Just marinate, grill and serve!

3/4 cup italian salad dressing
3/4 cup unsweetened pineapple juice
3/4 cup white grape juice
6 boneless skinless chicken breasts

Combine first three ingredients in 1 gallon ziploc bag. Add chicken and marinate in refrigerator 8 hours or overnight. Discard marinade and grill chicken over medium high heat until done.

Source: Quick Cooking Magazine