Grilled Chicken & Tortellini Salad

This delicious summer salad comes courtesy of my friend, Susie, who dished it up for a play date. It was delicious then, and equally delicious tonight. It won my dad's approval, hands down.

1 package cheese tortellini pasta, cooked
2 grilled chicken breasts, cut into cubes & chilled
(lightly season chicken when grilling if desired)
1 package or jar of sun dried tomatoes, drained
torn spinach, desired amount
Cesar salad dressing, enough to coat well

1. Toss cooked tortellini with cubed chicken & sun dried tomatoes. Chill.
2. Just before serving mix in torn spinach and coat with Cesar dressing.
3. Serve topped with Parmesan cheese.

Homemade Fries

These are almost as easy as opening a bad of Ore Ida. The extra effort pays off, as they are packed with flavor that leaves Geoff saying every time, "These are really good!"

Potatoes, 1 to 1½ per person
Olive oil
1 packet Lipton Onion Soup Mix*

1. Scrub potatoes and cut into strips; we like them with the skins on.

2. In a bowl, toss lightly with just enough olive oil to cover.

3. Place on baking sheet covered with aluminum foil into 450° oven for 20 minutes, flipping halfway through.

4. To crisp, turn oven to broil for about 1 minute (watch closely) to brown, but not burn.

*Other seasoning options include, but are not limited to: Old Bay, Mrs. Dash, seasoning salts, fresh herbs, etc.

Chicken Tenders

I've tried time after time to make homemade chicken tenders, and each time it's been a disaster. I received this recipe from my girlfriend, Mindi, and it went over well last night with everyone. Persistence pays off!

Chicken tenders
Ranch dressing
Ritz crackers, finely crushed (I prefer the Roasted Vegetable Ritz)

1. Coat chicken tenders with ranch dressing.

2. Toss in crushed Ritz crackers

3. Cook in hot (but not smoking), lightly greased pan on stove until browned; about 4 minutes per side.

4. Bake for about 10 minutes @ 450°.

Serve with favorite dipping sause; we like BBQ!

Bean Dip

Also known as Texas Caviar, this dip is loaded with beans and vegetables. It's always a hit, and especially great for summer get-togethers where it can sit out for long periods of time without refrigeration.

Lauren loves beans, and she loves chips, so it's a natural hit with my Tiny Tot.... that is if she gets to it before it's gone.

Boil on stove until sugar is dissolved:
½ cup vegetable oil
¼ cup cider vinegar
¼ cup sugar
½ tsp. salt
½ tsp. pepper

Allow to cool before adding to beans & vegetables.

Drain & Rinse:
1 can black beans
1 can white corn
1 can black-eyed peas

Combine above ingredients with:
1 cup onion, chopped
1 cup green peppers, chopped
1 cup red peppers, chopped
1 cup celery, chopped
1 small jar pimientos--do not drain

Refrigerate until ready to serve.

This dip is best when allowed to set overnight to blend flavors.

Serve with scoops tortilla chips.