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Multi Bean Salad

Take a variety of canned beans -- chick peas, green beans, kidney, black eye peas, great northern etc.  Rinse and drain well.  Mix together.  Pour 1 bottle of Balsamic free salad dressing over mixture.  Marinate overnight in the refrigerator.  You can use as many varieties of beans or as few as desired. 

Now this board is rockin! Recipes from the party, fantastic idea. Well, I made the cold zucchini pepper soup that I don't think it went over so well.

BUT I think a lot people drank the "Island Breeze Iced Tea" I brought in a plastic container w a spout. I bought the fruity herbal tea online at Mighty Leaf Tea www.mltea.com during their summer tea sale ****il Sept 2.) The tin comes with 10 1-oz filters, each filter makes one gallon of tea! For daily, non-party, use, I make it concentrated and then pour the tea into a bottle mixed 1/2 tea and 1/2 water. Every morning, I drink their non-caffeinated Earl Grey that is the best I've ever tasted. My aunt who took care of me after surgery treated me to these teas otherwise I'd never have know about them.

Thanks to everyone who's posted their recipes...
Paul, can I try your recipe with another meat other than pork? You know, my husband.....

Cheers!
Ninahappy

First off, I loved the soup.  It was tasty and just right for the temperature outside.  I think I did a disservice by forgetting to get the laddle to serve it.  The tea was great too.  I'm still drinking the left over!  As for the pulled pork, it works just as well with beef brisket!  Or my favorite, beef ribs!  just do the same rub and the same amount of smoking/roasting time.  I'm not sure if Sweet Baby Ray's Sauce is kosher, but any good BBQ sauce will work.  You can also use this rub with chicken, but I would cut the time way way down.  Chicken will dry out very quickly.  Good luck!  Paul 

Dear Nina:

Please post the soup recipe---it was good!

Thanks,
Dawn

Crispy Chopped Chicken Salad

 

6 thin slices of Prosciutto (approx 4 oz.)

½ C. Extra Virgin Olive Oil

4 skinless, boneless chicken breast halves

Paprika, salt & pepper

2 lemons

1 shallot, finely chopped

2 small carrots, peeled and thinly sliced

2 medium zucchini, chopped

1 medium red pepper, chopped

1 medium yellow pepper, chopped

½ of a small red onion, chopped

5 oz. blue cheese, crumbled

Romaine lettuce leaves

 

Preheat oven to 400 degrees. Place prosciutto in single layer on large baking sheet.  Bake until crisp, 8-10 minutes.  Set aside.

 

In large, non-stick skillet: heat 1 Tbs. olive oil over medium heat.  Season chicken with salt, pepper and paprika.  Add to skillet and cook 8-10 minutes until chicken is no longer pink, turning once.  Cool slightly, slice.

 

For dressing:  Finely shred peel from one lemon.  Squeeze both lemons to make 1/3 c. juice.  In small bowl, whisk together remaining olive oil, lemon juice, shredded peel and shallot.  Season with salt & pepper.  Set aside.

 

In large bowl, combine carrots, zucchini, peppers onion and chicken.  Toss with dressing.  Add blue cheese.

 

Line salad bowls with romaine leaves.  Spoon in chicken mixture.  Top with prosciutto.

 

Makes 6 regular servings.

 

Nutrition Facts based on 6 servings:  (I got WAY more than 6 servings.....I would guestimate I had 12-15 servings.)

Calories 425:     Total Fat (g) 28,:     Saturated Fat (g) 8:     Monounsaturated Fat (g) 16:     Polyunsaturated Fat (g) 3:     Cholesterol (mg) 86:     Sodium (mg) 965:     Carbohydrate (g) 10:     Sugar (g) 4:     Fiber (g) 2:     Protein (g) 34:     Vitamin A (DV%) 87:     Vitamin C (DV%) 178:     Calcium (DV%) 17:     Iron (DV%) 10:     Percent Daily Values are base on a 2,000 calorie diet

 
I chopped some romaine and added it into the mix instead of individual servings and also mixed in the prosciutto.  I thought it would travel better that way.

I used Paul's rub for my ribs and chicken at yesterday's BBQ and it was wonderful!  Thanks again Paul!