Steak Caesar Salad

August 28, 2009 at 3:26 pm (7 ingredients or less, Aldi ingredients, creamy Caesar dressing, croutons, grill, italian cheese blend, Quick Dishes, red onion, romaine, Salad)

Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings

1 boneless beef sirloin steak (1 lb.), 1 inch thick
10 oz. torn romaine lettuce
1/2 cup thinly sliced red onions
1/2 cup croutons
1/2 cup Caesar dressing
1/2 cup shredded Italian cheese blend
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Heat grill to medium-high heat.

Grill steak 5 min. on each side or until done (160°F). Transfer to cutting board; let stand 5 min.

Meanwhile, toss lettuce with onions and croutons. Add dressing; mix lightly. Place on 4 serving plates.

Cut steak into thin slices; place over salads. Sprinkle with cheese.

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Split Pea Soup

April 6, 2009 at 2:16 pm (bay leaf, black pepper, blender, carrots, celery, croutons, food processor, onion, salt, split peas, stovetop, yellow split peas)

Serves 6 to 8.

1 lb green or yellow split peas (2 C)
1 C very finely chopped carrot (about 2 medium or 3 small)
1 C very finely chopped onion (1 large or 2 or 3 small)
1 C very finely chopped celery (2 or 3 ribs)
7 C water (or chicken broth if you prefer)
1 large bay leaf
1 t salt
Freshly ground pepper
Croutons (optional)
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1. In a large pot, combine all the ingredients except salt, pepper and croutons. Bring to a boil, lower heat, cover and simmer about 50 minutes until peas are soft.

2. In two or three batches, puree the peas and vegetables in a food processor or blender or through a food mill.

3. Season with salt and pepper.

4. Return to a simmer and cook briefly to make very hot for serving–with or without croutons. (The soup will keep several days in the refrigerator, but you will need to add more water when it is reheated.)

Variations: If desired, add a ham bone, smoked ham hock or diced bacon to all the other ingredients. (The ham hock will flavor the soup, but it won’t really cook through in an hour.) If not using a meat flavoring, serve with a dollop of sour cream.

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Grilled Chicken Caesar Salad

January 16, 2009 at 5:01 pm (boneless skinless chicken breast, broiler, caesar croutons, cider vinegar, cream of chicken soup, garlic, grill, lemon juice, parmesan, pepper, romaine, Salad, worcestershire sauce)

Grilled Chicken Caesar Salad
Prep Time: 10 minutes
Cook Time: 15 minutes

1 can cream of chicken soup
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 teaspoon pepper
4 tablespoons grated Parmesan cheese, divided
4 boneless skinless chicken breast halves (about 1 lb)
1 large head romaine lettuce, torn
1/2 cup Caesar croutons
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Mix soup, water, vinegar, lemon juice, Worcestershire, garlic, pepper and 3 tablespoons cheese in a shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 minutes.

Remove chicken from marinade. Grill or broil 15 minutes or until done, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.

Toss lettuce, chicken and dressing. Sprinkle with croutons and remaining cheese. Serves 6.

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Hongos Rellenos Instantáneos

March 18, 2008 at 5:37 pm (7 ingredients or less, Appetizers, black pepper, large white mushrooms, olive oil, oven, parmesan, salt, seasoned croutons)

Hongos Rellenos Instantáneos

Ingredientes:
1 libra de champiñones blancos grandes, sin los tallos
3 cdas de aceite de oliva
1/2 cdta de sal
1/4 de cdta de pimienta negra molida
3/4 de taza de pan crujiente sazonado
1/2 taza (2 onzas) de queso parmesano rallado

Preparación:
Precalentar el asador o el horno a 400°F. Untar ambos lados de los hongos con aceite de oliva; sazonar con sal y pimienta. Rellenar cada hongo con dos o tres pedacitos de pan. Transferir los hongos a la parilla, o hornear en una charola hast que los hongos estén suaves y el pan dorado, apróximadamente ocho minutos. Cubrir con el queso parmesano y asar, u hornear, hasta que el queso se derrita, apróximadamente dos minutos. Servir inmediatamente.

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