Deliciously Dished

Pizza Salad

Ingredients: 1 tsp. olive oil 1 Tbsp. red wine vinegar 1 Tbsp. tomato sauce, no sugar added ½ tsp. dried oregano Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) 1 cup fresh arugula 1 cup romaine lettuce 10 fresh basil leaves, torn into pieces ½ cup halved cherry tomatoes ¼ medium green bell pepper, sliced ¼ medium onion, sliced ¼ cup sliced mushrooms 5 black olives, sliced 2 bocconcini (small mozzarella balls) (about 1 oz.) 1 pinch crushed red pepper (optional) Preparation: 1. To make dressing, combine oil, vinegar, tomato sauce, and oregano in a small bowl; whisk to blend. Season with salt and pepper if desired. Set aside. 2. Combine arugula, romaine, basil, tomatoes, bell pepper, onion, mushrooms, and dressing in a large serving bowl; toss gently to blend. 3. Top with bocconcini and crushed red pepper (if desired); serve immediately.

Deliciously Dished Best Brownies

 :: ingredients:: 

1 cup oil * 

2 cups sugar * 

2 tsps vanilla * 

4 eggs * 

1/2 tsp baking powder * 

2/3 cup cocoa powder * 

1/2 tsp salt * 

1 cup flour *

::directions::

 preheat 350• then mix oil and sugar until blended. Then eggs and vanilla; until blended. Mix all dry in separate bowl. Then mix dry into wet. Pour into greased 9 x 13 pan and bake for 40 minutes

Fiesta Chicken Enchiladas

Ingredients:

3 large boneless skinless chicken breasts 1 can of Rotel 1 pkg fiesta ranch 2 chicken bullion cubes 2 cups water 1/4 butter - not margerine 1/4 cup flour 8 oz sour cream 4 oz cream cheese 8 oz bag shredded state cheddar 1 pkg 10 ct soft tortilla shells Juices in the crock after chicken cooks

Directions:

Place chicken in crock. Sprinkle with ranch packet. Pour rotel on top. Cook on high 4 hrs. Remove chicken and chop. Place chicken in tortillas and sprinkle cheese on top. Roll up and place in crock. In a small saucepan place bullion and water and bring to a boil. In another saucepan melt butter and whisk in flour. Cook until bubbly. Whisk in broth and bring to a boil. Remove from heat and whisk in sour cream and cream cheese until well blended. Then add all the juices from the crock (everything from the chicken cooking) and whisk. Pour the white sour cream sauce over the wrapped chicken. Cook on high 2 1/2-3 hours

Twice cooked Pork Belly with a Caramelized Chili and Kafir Lime Sticky Sauce

For the pork: put in the slow cooker the day before 1 cup white wine 1 cup soy sauce 2 kafir limes 1/2 long red chili  1 cinnamon quill (stick) 4 star anise Pork belly Add everything together in the slow cooker - make sure the pork is covered in liquid you could also added some water or you could use stock Cook on low for 8 hours Leave in the liquid if possible and place in the fridge overnight By doing this we are making the pork fat set so that we can cut it easier and makes it 100% easier to work with The next day take out of the fridge and cut into portion pieces- Place in a hot fry pan with oil and salt and make it crispy- (this can also be done one the bbq or deep-fryer) take it out of the pan and put in the bowl with the sticky sauce Carefully coat the pieces of pork in the sauce and serve Serve this with something light as it is really rich - Rice -Coriander,mint,capsicum, cucumber, carrot and peanut salad dressed with nam jim dressing -Bok Choy or a selection of greens

Four the Sauce: 1 bunch coriander - just the stem to the roots end (use the leaf part for the salad) 1/4 long red chili - seeds if you like hot 2 T brown sugar 4 fresh lemons 2 limes 1 t fish sauce In a mortar and pestle (or blender) add chili and coriander - turn into a paste Add lemon and lime juice, fish sauce and brown sugar Now to taste If it's not sweet enough add more sugar Or sour add fish sauce If it's too hot for you add more citrus

Roasted Asparagus With Mushrooms

Makes 4 servings. Ingredients: 1 1/4 lbs medium asparagus, tough stem ends trimmed 1/2 lb medium white button mushrooms, stemmed nd quartered 2 tablespoons extra virgin olive oil... salt, perferably the coarse variety,and freshly ground pepper,to taste 2 -3 teaspoons balsamic vinegar or 2 -3 teaspoons sherry wine vinegar

Directions:

Preheat oven to 425*. In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper. Spread the vegetables in a single layer. Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice. Place vegetables on a serving platter. Sprinkle vegetables with vinegar and toss gently to combine. Season with additional salt and pepper as desired. Serve warm or at room temperature.