This issue "A" 
03-03-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. ABC Salad
2. Almond Crescents
3. Apple Tart
4. Aromatic Salmon Steamed In Foil
5. Asiago Cheese Puffs
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1. ABC Salad

Our ABC Salad or our Avocado, Bacon and Chicken Salad is a dish that is to die for. Creamy avocado and crispy, delicious bacon star alongside seasoned and moist chicken in this chop salad. Topped with a Garlic and Herb Vinaigrette It is a soon to be favorite go-to dinner salad.
The key with a dish like this is everything in moderation. You dont have to say no to bacon but just use it sparingly. And go ahead and indulge with the good fats found in avocado.
We have also included a recipe to make your own Garlic and Herb Vinaigrette. By making your own salad dressing you know exactly what is going in it so you wont be surprised by mystery ingredients.

Ingredients:
2 boneless, skinless chicken breasts
salt
pepper
1 Tbs. olive oil
8 C. chopped Romaine lettuce
8 slices turkey bacon, cooked and diced
4-oz blue cheese, crumbled
2 avocados, pitted and diced
2 Roma tomatoes, diced
1/4 C. garlic vinaigrette (see recipe below)
1/4 C. chopped green onions

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Directions:
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and add to skillet. Cook chicken 3 to 5 minutes on each side until the chicken is no longer pink, or until the chicken is cook through and the internal temperature is 165F.
Remove chicken from skillet and set aside rest for 10 minutes. Dice chicken into bite-size pieces.
In a large bowl combine chicken, bacon, lettuce, blue cheese and tomatoes. Toss to combine. Drizzle the Garlic and Herb Vinaigrette over the top and serve immediately.


Garlic and Herb Vinaigrette

Ingredients:
1/2 C. apple cider vinegar
3 garlic cloves, minced
1 Tbs. Dijon mustard (optional)
salt
pepper
1 Tbs. dried Italian seasonings
1 1/2 C. extra virgin olive oil

Directions:
In a medium bowl whisk to combine all ingredients. Serve.

Source: Fit and Fab Living

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2. Almond Crescents

Almond Crescents are the perfect sweet compliment to a great holiday meal! Plus, they are super easy to put together, happy Thanksgiving! This recipe makes 4 dozen cookies.

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1/2 cup powdered sugar
1 cup real butter
1 egg yolk
2-1/2 cups all purpose flour
1/2 pound sliced, then broken, almonds
1/2 (scant) teaspoon almond extract

TO PREPARE:

Sift sugar. Beat butter until soft. Add the sugar gradually. Blend these ingredients until very light and creamy. Beat in egg and sift and stir in flour. Add almonds and extract. Chill the dough. Preheat oven to 350 degrees. Pinch off about 1 Tablespoon dough at a time, and roll between hands, forming into crescent shape. Place on greased cookie sheet. Bake for 10 to 15 minutes, until dry and crumbly, but do not let them brown. When cool, roll in powdered sugar.

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3. Apple Tart

This quick dessert is a great way to make use of the
wonderful fall apple harvest.

Serves 3-4

1 sheet Puff pastry (frozen)
4 Apples, peeled, cored and thinly sliced
2 Tablespoons Butter
1/2 cup Sugar

Place the puff pastry on a cookie sheet. Top with the
sliced apples. Dot on the butter. Sprinkle on the sugar and
bake at 350 for 30 minutes. Serve warm with ice cream or
whipped cream.

- Nick Sundberg
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4. Aromatic Salmon Steamed In Foil

Ingredients:

1-1/2 lb. wild salmon or Artic char fillet, in 1 piece, at room temperature
to taste: sea salt or kosher salt; freshly ground black pepper
enough extra-virgin olive oil
1/2 cup white wine
1 lemon, trimmed, cut into 1/4" slices
8 - 10 oil-cured olives or other small olives, optional
1 - 2 tbsp. salt-cured capers, soaked in water several minutes, drained

Directions:

Heat oven to 500F. Tear off a piece of heavy-duty aluminum foil (or a double layer of regular foil) large enough for salmon, + a border about 5" on all sides. Lay shiny-side down on a rimmed baking sheet. Place salmon filet, skin side down, on foil. Season with salt and pepper. Drizzle salmon liberally with olive oil, pour wine over it (turn up foil edges, if necessary, to trap liquid); arrange lemon slices in an over-lapping pattern down center. Scatter olives (if using) and capers around. Draw together long edges of foil and fold over several times, crimping tightly to prevent leakage, but leaving ample room for steam to circulate; close ends in same way. Cook foil packet 15 minutes. After removing it from oven, let it stand for a couple minutes before opening. With a spatula, gently slide salmon and other contents of packet onto a platter. Makes 4 servings. Seasoned couscous goes well with this

Source: RecipeRoss
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5. Asiago Cheese Puffs

Ingredients:

1 tbsp. each butter or margarine, olive oil
1/2 tsp. salt
to taste: Cayenne pepper
1 cup each water, all-purpose flour
4 large eggs
1/2 cup Wisconsin Asiago cheese, finely shredded
1/2 cup Wisconsin aged Parmesan cheese, grated
1/2 cup Wisconsin Pepato cheese, shredded

Directions:

Heat oven to 400F (200C). In a small saucepan, combine butter, oil, salt, cayenne pepper and water; bring to boil. Add flour, at one time; stir until mixture forms a smooth ball. Cook over low heat until mixture is drier, but still smooth; place in a mixing bowl. Beat in eggs, 1 at a time; stir in cheeses. Drop by tbsp. of batter onto greased baking sheets. Bake 20 minutes, or until lightly browned and firm. Serve immediately. Makes 30 servings.

Variations:
For lighter puffs, use 2 whole eggs and 4 egg whites instead of 4 eggs.

Other hard and semi-hard cheeses can be substituted in this.

Source: RecipeRoss
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A CraftELady Mailing
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