Peach and Raspberry Crumble

5-6 medium ripe peaches, sliced

1 cup fresh raspberries (if using frozen, just thaw and drain)

1 cup all-purpose flour

1 cup granulated sugar

3/4 cup old fashioned oats

1 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Pinch of salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes

Place a rack in the center of the oven and preheat to 350 degrees F.  Place sliced peaches and raspberries in a square 8×8-inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt.  Add the butter and toss the mixture together with your hands.  Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.  This took me about 4 minutes.

Toss a generous handful (about 1 cup) of crumble topping into the peach and raspberry mixture.  Toss loosely with your hands.  Spread fruit evenly in the pan and top with the remaining crumble mixture.  Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

Remove from the oven, let cool slightly, and serve with vanilla ice cream.  Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.

PW's Greek Salad

Ingredients

• 1 head Romaine Lettuce, Chopped
• 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
• 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
• ½ whole Red Onion, Sliced Very Thin
• 30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
• 6 ounces, weight Crumbled Feta Cheese
• Fresh Parsley, Roughly Chopped
• ¼ cups Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Sugar (more To Taste)
• 1 clove Garlic, Minced
• 6 whole Kalamata Olives (extra), Chopped Fine
• ¼ teaspoons Salt
• Freshly Ground Black Pepper
• 1 whole Lemon, For Squeezing

Preparation Instructions

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Paprika Chicken and Bowtie and Asparagus pasta

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!

Pasta: (The pinenuts were a little over the top for me... too much extra work!)

Ingredients

• 1 pkg. bow tie pasta
• 1/2 c. (1 cube) butter (the real stuff)
• 2-3 cloves garlic, minced
• 3/4 c. grated Parmesan cheese
• 1-2 chicken bouillon cubes
• 1 pint heavy cream
• salt & pepper to taste
• 10-15 spears asparagus, blanched
• 1/2 c. bacon, crumbled
• 1/2 c. toasted pinenuts (or to taste)
• Parsley, to taste
• Parmesan cheese, to taste

Instructions

• Boil bow tie pasta in salted water until al dente. Do NOT over cook.
• In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.
• Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Caesar Pasta Salad

1 lb pasta, any shape (I like Radiatore) cooked al dente
1 envelope Good Seasons Italian dressing, dry
2 cups grape or cherry tomatoes, halve them if you like
2 large or 6 hearts of Romaine lettuce, washed, chopped
4 cups croutons, home made or store bought
2 cups grated Parmesan cheese*
1/2 to 3/4  (32 oz) bottle Cardinis Original Caesar Dressing*, refrigerated before using if possible

Make ahead- if possible, the night before serving:
Place cooked pasta in a bowl.  Sprinkle with dry Good Seasons Italian dressing and about 1/2 cup of the bottled Cardinis dressing.  Refrigerate overnight.
The next day, before serving:
Place the prepared pasta, grape tomatoes, chopped lettuce, croutons and Parmesan cheese in a large bowl.  Toss with about 1/2 of the bottle of dressing.  Let sit for a few minutes, add additional dressing to taste just before serving.

Corn and Black Bean Salad

Sauteed Corn and Black Bean Salad

Saute the kernels from three ears of corn in 2 T of butter until browned slightly

Combine with:

one can of black beans, drained and rinsed

one avocado, sliced

half of a bunch of green onions, chopped

juice from a lime or two

one bunch of cilantro, chopped

Serve chilled

Cobb Salad Sandwiches

4 slices of bread (toasted if preferred) 
4 slices deli turkey 
4 slices cooked bacon 
leafy green lettuce (or Romaine) 
1 tomato, sliced 
1 avocado, pitted, peeled & sliced 
1 hard boiled egg, sliced 
blue cheese crumbles, to taste 
Salt and pepper (to taste) 
mayonnaise 
Salad dressing (whatever you like best) 

Layer turkey, bacon, lettuce, tomato, avocado, egg, and blue cheese crumbles on bread. Add salt & pepper, mayonnaise and salad dressing to taste.

Honey Lime Chicken Enchiladas

1 small, onion, peeled & diced (use a sweet onion if you can find it)
3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
1/2 c. heavy cream

Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.