Delicio Recipe List

This is a delicious, hearty salad I often serve in the summer. I especially like to take this to potlucks because I can make most of it ahead and quickly toss it together before I head to the barbecue. You can add cubed chicken to make this a summer meal. Oriental Salad 1 bag of cole slaw 1 bag of broccoli cole slaw (shown below) 1 pkg. Oriental ramen noodles 1 small bag of slivered almonds cashews or peanuts (optional) Dressing 1/2 cup canola oil 1/2 cup sugar 1/4 cup cider vinegar 2 TBS. soy sauce Season packet from the Ramen noodles Preheat oven to 300-degrees. Line a cookie sheet with foil to save on clean up. Spread the bag of slivered almonds over the foil. Break up the uncooked noodles in the packet of Ramen noodles and spread them out with the slivered almonds. Bake noodles and almonds for about 12 minutes or until golden like this: If you are making this ahead to serve the salad later, allow to cool, then seal in a ziplock bag until ready to toss salad. While noodles and almon...

As August comes to a close, many of us are enjoying the harvest from our summer gardens. My friend Janet gave me this lovely eggplant from her garden. It's a Saturday night, and I wanted to make an easy, summery meal using the eggplant and the store-bought rotisserie chicken I had in the fridge.   My favorite way to cook one of these simple chickens in the summer is on the grill! Delicious grilled flavor, crispy skin with no hassle, mess or clean-up. Heat your grill to medium. Turn the chicken over on the cutting board and using a large knife, cut through the ribs down the middle. Pull the two sides apart and lay the chicken flat like this: Place on hot grill, cut side down and shut the grill lid. Now, it's simply baking in a grill oven. Just leave it while you prepare the eggplant. Check every so often. If the skin looks crispy, lower the heat Now make this delectable side dish: Eggplant Pesto Parmesan 1 lg. eggplant sliced Pesto (try my recipe for fresh pesto  or buy a tub i...

My friend Beth gave me these four zucchinis from her summer garden. Instantly, I thought of making Zucchini Noodles that look and taste like real pasta noodles. (Don't tell the kids they're really eating a vegetable!) First, mix up my basic pesto recipe . I turn the zucchini into "noodles" using this scoring tool: I bought it by mistake in a kitchen store at our outlet mall. I thought it was a regular vegetable scraper, but look close and you'll see those sharp thingies that you scrape along the zucchini. It scores the veggie into lovely "noodles". I keep the dark skin because I like the nutrition, but if you want them to look and taste more like real noodles, peel the zucchini first and you'll get noodles that look like this: (The kiddies would never know they're not eating the real thing!) If you don't have this scoring tool, simply use your regular vegetable scraper and create noodles like this: (That's how I made them before I scored ...