Grilled Tequila Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup extra-virgin olive oil
• 1/4 cup tequila
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 limes
• Kosher salt and freshly ground black pepper

Directions

1. Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper.
2. Seal the bag and squish it all together.
3. Refrigerate for 30 minutes or up to 2 hours.
4. Heat a grill or grill pan over medium-high heat.
5. Remove the chicken from the bag, shaking off any excess marinade.
6. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side.
7. Remove and let rest on a plate.
8. When just cool enough to handle, shred the chicken with a fork.

To Freeze

Place whole, grilled chicken breasts flat in a freezer bag or air tight Ziploc container and place in the freezer.

Source
http://www.foodnetwork.com/recipes/ree-drummond/grilled-chicken-tacos-with-strawberry-salsa.html

Classic Hummus

Ingredients

• 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
• 1/3 cup Plus 1 Tablespoon Tahini
• 3 cloves Garlic, Chopped, Or More To Taste
• 1/2 whole Lemon, Juiced
• 1/2 teaspoon Ground Cumin, Or More To Taste
• Salt To Taste
• Fresh Basil Or Italian Parsley
• 3 Tablespoons To 5 Tablespoons Cold Water
• 1 Tablespoon Olive Oil

Directions

1. Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor. 
2. Pulse until mixture becomes somewhat smooth and combined, but do not over mix. 
3. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
4. Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Source
http://thepioneerwoman.com/cooking/classic-hummus

Honey Dijon Vinaigrette

Ingredients

• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Directions

1. In a bowl, whisk together the honey, Dijon and vinegar.
2. Whisk in the olive oil to emulsify.
3. Add some salt and pepper and mix.

Source

http://www.foodnetwork.com/recipes/ree-drummond/grilled-nectarine-salad.html

Cheddar-Dill Scones

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, grated
• 1 cup minced fresh dill
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

1. Preheat the oven to 400 degrees F.
2. Combine 4 cups of flour, the baking powder, and salt in the bowl.
3. Add the butter and cut in until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
5. Combine until just blended.
6. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough.
7. Mix until they are almost incorporated.
8. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed.
9. Roll the dough 3/4-inch thick.
10. Cut into 4-inch squares and then in half diagonally to make triangles.
11. Brush the tops with egg wash.
12. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Notes
Yield:16 large scones

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/cheddar-dill-scones-recipe.html

Carrot Salad Contessa

Ingredients

• 1/3 cup golden raisins
• 1 pound carrots
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise (Duke's)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup fresh pineapple, diced

Directions

1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. 
3. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
4. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Notes
- can sub regular raisins or craisins

Source
http://www.foodnetwork.com/recipes/barefoot-carrot-salad-recipe.html

Carrot Soufflé

Ingredients

• 2 lbs carrots
• 2 eggs
• 1 stick butter
• 1 tsp salt
• ½ cup sugar
• 2/3 cup flour
• 1 tsp baking powder
• 1 tsp vanilla
• ½ tsp cinnamon

Directions

1. Peel carrots and cut in large pieces.
2. Cover with water and boil until soft.
3. Drain.
4. Put in food processor or large bowl and mash with margarine.
5. Add the other ingredients and mix well.
6. Pour into a greased casserole dish.
7. Bake for 1 hour at 350º.

Notes
Add ½ cup raisins, if desired.

Chicken Pesto Sandwich

Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 8 ounces mozzarella, sliced
• 1/2 cup pesto

Directions

1. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
2. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

Notes
Prep Time 10 minutes
Yield 4 servings

Source
http://damndelicious.net/2012/10/22/chicken-pesto-sandwich