Emptyknitster

 Mexican Chopped Salad with Toasted Cumin Vinaigrette Ingredients:   2 ears fresh or frozen cob corn, thawed 4 reserved cooked chicken breast halves, diced 1 (15-ounce) can pinto beans drained 1 cup Monterey Jack or pepper Jack cheese, shredded 1/2 cup Spanish olives, sliced 1/2 cup tomatoes, diced 1 Granny Smith apple, cored and diced 1/4 cup pickled jalapenos, sliced 2 tablespoons chopped fresh cilantro leaves 2 tablespoons olive oil 1 teaspoon ground cumin 1/4 cup cider vinegar  Directions : Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.   For the dressing: Heat oil in a large skillet over medium heat. Add cumin and

I had a great time in Helena this weekend. The Chick moved into a new nest last weekend and we had so much fun decorating. I was excited to show some pictures but for some reason the digital camera down loader thingy (technical term) doesn't have power and so I'll have to buy a new one as soon as I get to town! The Chick has asked for this recipe: Three Cheese Chicken Bake 1/2 cup chopped onion 1/2 cup chopped green pepper 3T butter 1 can condensed cream of chicken soup undiluted 1 can sliced mushrooms drained 1 jar chopped pimentos drained 1/2 teaspoon dried basil 1 package noodles cooked/drained 3 cups diced cooked chicken 2 cups ricotta or cottage cheese 2 cups shredded cheese 1/2 cup grated Parmesian cheese 1/2 c buttered bread crumbs Saute onion and green pepper in butter. Stir in soup, mushrooms, pimento and basil, set aside. In large bowl combine noodles, chicken and cheeses; add mushroom sauce. Mix well and put into greased 9x13 baking dish. Bake at 30