Taco Salad

Recipe courtesy Paula Deen

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 2 ripe tomatoes, diced
• 1/2 pound sharp Cheddar, diced
• 1 large onion, diced
• 1 head iceberg lettuce, washed, drained and shredded
• 1 pound lean ground beef, browned, crumbled and drained
• 1 cup salad dressing (recommended: Catalina)
• 1 (7-ounce) bag taco flavored chips, crushed
• 1 cup salsa
• Tortilla chips, to serve

Directions

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Randazzo's had white asparagus on their discounted shelf yesterday, so I am going to give this recipe a try. I found it on Rachael Ray's Blog.

Risotto with Roasted Asparagus

1 bunch asparagus ( I look for the thinnest stalks I can find)

4 tbsp. extra virgin olive oil, divided

1 tsp. salt

1/2 tsp. pepper

1 cup yellow onion, small dice

1 1/3 c. Arborio rice

1/2 c. dry white wine (I use Pinot Grigio)

4 c. chicken stock

4 tbsp. unsalted butter

1 c. grated parmesan cheese

Chopped parsley and grated parmesan for garnish (optional)

Preheat the oven to 375 degrees.

Cut off the tough bottom portion of the asparagus, place on a rimmed baking sheet, toss with 2 tbsp. olive oil and the salt and pepper. Spread out flat on the sheet pan and roast for 20 to 30 minutes depending on the thickness of the stalks until the asparagus is tender and slightly browned remove from the oven and let cool.

In a 2 qt. sauce pan, heat the chicken stock until just warm. Do not boil.

In a large skillet or 4 qt. saucier, heat the remaining olive oil on medium, add the onions and stir until the onions become clear. Add the rice and stir to coat, heat through until the outer coating of the rice gets clear and then add the wine. Stir the rice until most of the wine has been absorbed. Add 1 c. of warmed stock to the pan and continue stirring until most has been absorbed. Continue adding stock, 1/2 c. at a time until the rice becomes tender and creamy. You may not use all of the stock. That’s okay as long as the rice is done. Chop the asparagus into 1 inch pieces and add to the risotto, add the butter and finally, stir in to the parmesan cheese. Serve in warmed bowls. Add the chopped parsley and more parmesan to taste.

My pantry is overflowing. I am going to try to clear it out before purchasing anything else (unless it's free, of course). I have more bottles of Frank's than I care to count. Here is what I am making tonight to use some of it up. Recipe is from Clean Eating.

Buffalo Chicken

4 tbsp hot sauce

1 tbsp olive oil

1 tbsp paprika

4 boneless, skinless chicken breasts (about 1 1/2 lbs) cut ito 3" pieces

Cooking Spray

In a small bowl, combine hot sauce, oil and paprika. Place chicken in a large shallow dish. Pour hot sauce mixture over chicken, tossing to coat. Cover and marinate for at least 30 minutes at room temperature or in the refrigerator for up to 8 hours.

Preheat oven to 400ºF. Mist a large baking sheet with cooking spray. Remove chicken from hot sauce marinade, discarding marinade, and place chicken on baking sheet. Bake for 8 to 10 minutes or until chicken is cooked through (no need to flip).

And to use up my Blue Cheese and Heavy Whipping Cream, serve with:

Blue Cheese Dressing

4 ounces blue cheese, chopped

1 cup mayonnaise

1 cup heavy cream

2 tablespoons vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

pinch of tarragon

Place the cheese, mayonnaise, heavy cream, vinegar, salt, pepper and tarragon in the bowl of a food processor fitted with a steel blade. Process until smooth.