I’ve never been a big fan of reality TV, but I do enjoy Iron Chef from time to time. The tension! The chaos! The insatiable appetites of the judges! Fortunately, here at the AS Review we’re a little less intense. We accept recipes from readers and in truth, we’ll eat almost anything. This week, we’re featuring two recipes submitted by Western student Megan Boddy. If you would like to see your recipe featured in the AS Review, send it to firstname.lastname@example.org.
Each salad contains lettuce, diced cooked chicken and toppings.
Caesar Salad: Use Caesar salad dressing, sliced red onion, parmesan cheese, bacon bits and barbecue sauce.
Tex-Mex Salad: Use ranch dressing, black beans, corn kernels, grated cheddar cheese, crushed tortilla chips, salsa and sour cream.
Nut and Fruit Salad: Use balsamic vinaigrette or Italian dressing, sliced apples, pears or peaches, sliced green onions and sliced almonds or walnuts.
1. Marinate chicken breasts in dressing for at least 10 minutes. Cook on grill or in pan for 6 to 8 minutes per side until done. Let cool a few minutes to maintain juiciness. Slice diagonally into one-quarter inch slices.
2. Put lettuce on plate and top with toppings, dressing and sliced chicken.
Note: Try making your own variety! Mix and match toppings or dressings!
Three Tortilla Pie
Butter, oil or cooking spray to grease pie pan
1 ½ cups shredded cheddar cheese
1 can black or kidney beans
1 cup corn kernels and/or diced red pepper
½ cup salsa
3 corn tortillas
1. Preheat oven to 350 degrees and grease pie plate.
2. Mix beans and corn and/or peppers in bowl.
3. Spoon one-quarter of the salsa into the bottom of the pie plate. Cover with a tortilla. Spread one quarter of the salsa on tortilla and cover with half of the bean and corn/ pepper mixture. Top with one third of cheese.
4. Repeat using tortilla, salsa, beans and corn.
5. Top with third tortilla, remaining salsa and remaining cheese.
6. Bake for 25 minutes.