Recipes

  • Watermelon/Feta Garden Salad
  • Enjoy summers freshest ingredients with this original take on watermelon/feta salad!
Servings Prep Time
6People 15minutes

Ingredients

Servings: People

Instructions

  1. Place lettuce in a decorative serving bowl.
  2. Layer onion, cucumbers and walnuts on top of the lettuce.
  3. Right before serving, top with cold watermelon cubes and feta cheese.
  4. Pour the Dreamy Creamy Vinaigrette over salad and toss gently until covered.
  5. Serve and enjoy!

  • Buffalo Mozzarella "Dressed" Up
  • Fresh tomatoes, mozzarella and basil paired with our creamy combo of ranch, thousand island and blue cheese. Kicked up with a touch of basalmic vinegar!
Servings Prep Time
4people 15minutes

Ingredients

Servings: people

Instructions

  1. Place one thick slice of tomato on a colorful, decorative plate and top with one slice buffalo mozzarella.
  2. Spoon two tablespoons It Takes Three to Tango dressing over tomato and cheese, topping that with a vinegar drizzle.
  3. Top everything with a couple of tender basil leaves.
  4. Make as many layers as you have tomato and cheese.
  5. You can stack vertically or horizontally to make for a fabulous presentation.

  • Summer Strawberry Salad
  • Easy recipe to fix on the go. Your guests will think you worked all day!
Servings Prep Time
1small crowd 15minutes

Ingredients

Servings: small crowd

Instructions

  1. Place mixed greens in a large, decorative bowl.
  2. Top with remaining ingredients.
  3. Toss all with Dreamy Creamy Vinaigrette right before serving.

  • Asian Coleslaw
  • Sweet, savory and yummy...this easy recipe combines fresh veggies with a citrus, peanut butter and ginger dressing.
Servings Prep Time
6people 20minutes

Ingredients

Servings: people

Instructions

  1. Place cabbage in large, decorative serving bowl.
  2. Top with all other ingredients to make a pretty layered look.
  3. Toss with 3/4 bottle of dressing right before serving. Taste and add more if needed.
  4. Use any veggie you have in your fridge...broccoli, cauliflower, carrots, etc. Add uncooked Ramen noodles for an added crunch

  • Ellen's Orchard Brie Salad
  • Tart, fresh apples paired with creamy brie make the perfect match up for this Rives family dinner favorite...with "Honey, It's Dijon Dill!" dressing, of course.
Servings Prep Time
1crowd 30minutes

Ingredients

Servings: crowd

Instructions

  1. Place sugar in a skillet on medium heat. Add pecans and stir continuously until the sugar melts onto the nuts and they turn a toasted, brown color. Remove immediately and cool on tin foil.
  2. Place both salad mixes in a large, decorative salad bowl and toss.
  3. Toss sliced apples in the lemon juice so they won't turn dark then place them around the edge of the bowl.
  4. Add bright red craisins in a row inside the apples.
  5. Continue the next layer with the sugared nuts.
  6. Finish with the brie in the middle.
  7. Toss with "Honey, It's Dijon Dill!" dressing at the time of serving.

  • Asian Tuna Steaks on the Grill
  • These super easy tuna steaks compliment any meal and can be put together in no time. Super easy, super healthy!
Servings Prep Time Cook Time
4people 5minutes 3minutes

Ingredients

Servings: people

Instructions

  1. Lightly rub tuna steaks with the seafood rub.
  2. Brush each with enough Far East Flair dressing and marinade to coat steaks.
  3. Sprinkle on the sesame seeds.
  4. Place covered in fridge for as little or long as you need to take a good nap.
  5. These tuna steaks were cooked on the Green Egg so...heat the Green Egg up to around 750*-800*. Throw the steaks on for about 1 1/2 minutes per side. (These were made rare so adjust cooking time to the temperature you like your tuna).
  6. Remove steaks and give them one more good basting of the Far East Flair. Top with a thin squirt of sriracha hot chili sauce all over.

Recipe notes

This dinner is so easy! Great paired with any starch, any steamed veggie and an easy salad. Use a little extra Far East Flair for the salad dressing. Plating the salad with everything else just adds flavor all around.

  • Syd's Scrumptious Pork Tenderloin
  • Sydney likes to cook for us. We like for Sydney to cook for us. Our group always asks for this crazy-good baked pork tenderloin with honey mustard dressing gravy. Did I say EASY? It's, like, stupid easy. Sydney always serves it with potatoes, asparagus and salad. It makes a gravy that goes great on mashed potatoes and rice, too. The kids think it's the bomb! The men kids, too.
Servings Prep Time Cook Time
6people 1minutes 45minutes

Ingredients

Servings: people

Instructions

  1. Spray a glass baking dish with Pam. Unwrap tenderloins and rinse with water. Pat dry and place in the baking dish. Pour the "Honey, It's Dijon Dill!" dressing over the tenderloins. Bake at 350*, uncovered, for 45 minutes. Do not overbake. The dressing will separate and not make the good gravy we fight over!

Recipe notes

  • Mindy's Tango Bowtie Salad
  • Mindy says, "the guys were licking the bowl after dinner!" Nuff said...
Servings
6

Ingredients

Servings:

Instructions

  1. Cook pasta al dente and drain. Throw in the tomatoes, pepper and cucumber. Add dressing and toss gently. Top with fresh basil.

Recipe notes

New twist on an old standby. What could be easier? Plus any veggie will do... clean out the fridge while you cook.

  • Blue Ribbon Broccoli Salad by Lillian Knepp
  • Lillian won $500 on this recipe at the Dixie Classic Fair! She is just in high school. It's easy and great year around.
Servings
6people

Ingredients

Servings: people

Instructions

  1. Cut fresh broccoli off stem and into small florets. In a large mixing bowl, mix broccoli, dressing, cranberries, cheese and walnuts. Pour in serving bowl and garnish with shredded carrots or extra cheese.

  • DeLIGHTful Eggs
  • Deviled eggs LBDCo. style! Lighter version than using mayonnaise.
Servings
6

Ingredients

Servings:

Instructions

  1. Cut chilled eggs lengthwise to make halves. Take out the yolks and mash with a fork. Add salad dressing, salt and pepper. Stir well. Fill whites and garnish with paprika. Chill until serving.

Recipe notes

This recipe can also be used for egg salad. Simply chop the whole eggs and add other ingredients, slightly increasing the dressing.

  • Thai Chicken and Noodles
  • EASY Thai chicken and noodles. Good HOT or COLD. So good by Carolyn Webster. 3rd place finish at the Dixie Classic Fair.
Servings
8

Ingredients

Servings:

Instructions

  1. Cook pasta per directions, drain and set aside.
  2. Heat sesame oil in large skillet over medium high heat and add green onions, red pepper, carrots, garlic and snow peas. Saute until vegetables are softened. Pour in dressing and stir until mixed. Add in chicken. Simmer on medium 2 minutes.
  3. Pour sauce over cooked pasta. Transfer to serving platter and garnish with cilantro and chopped peanuts.

Recipe notes

Use any vegetable you like! Clean out the fridge with this recipe!

  • Far East Glazed Wings
  • Dixie Classic Fair 4th place winner! Thanks, Tanisha Randolph!
Servings
4people

Ingredients

Servings: people

Instructions

  1. Preheat oven to 375*. Rinse wings and pat dry. In a bowl, toss wings with oil and Chinese spice blend. On a baking sheet place wings in a single layer, not touching. Bake, flipping once, until fully cooked, around 45 minutes.
  2. Whisk all other ingredients in a saucepan and simmer on low until sauce thickens, about 20 minutes. Coat baked wings with sauce and put back on clean baking sheet in oven for another 5 minutes. Serve.

  • Chicken Salad Wraps
  • 6th place winner at the Dixie Classic Fair!
Servings
6people

Ingredients

Servings: people

Instructions

  1. Cook chicken breasts in vinegar until done. Chop and cool.
  2. Add chicken to chopped celery, pickles, onion flakes, salt, dressing and mayo. Mix well.
  3. Spoon mixture into tortilla and top with lettuce. Secure with toothpick.

  • White TANGO Pizza
  • Premiered at the Dixie Classic Fair by a sweet and talented junior high school girl. It's really good!
Servings
2people

Ingredients

Servings: people

Instructions

  1. Preheat over to 450*.
  2. Mince garlic and cube chicken breast. Cook both in skillet until chicken is no longer pink.
  3. Spread crust with dressing. Put chopped chicken on top. Cover with cheese. Place onions and peppers on cheese. Top that with broccoli. Bake for 8 minutes and serve.

  • Max's World Famous Potato Salad
  • Max debuted this at the Dixie Classic Fair! It was a hit!
Servings
20

Ingredients

Servings:

Instructions

  1. Cook potatoes in a large pot of boiling water until tender. Drain and cool. Cut into cubes.
  2. Place potatoes in a large bowl and drizzle with vinegar. Toss and let stand 30 minutes. Add onions and pickles, salt and pepper. Add dressing to potatoes and fold mixture gently. Garnish with parsley and serve.

  • Oriental Baked Chicken
  • We do this over jasmine rice with a side of steamed broccoli!
Servings
6people

Ingredients

Servings: people

Instructions

  1. Preheat oven to 350*. Coat baking dish with spray. Lay chicken breasts in dish and sprinkle with garlic powder and salt.
  2. In a mixing bowl, mix together dressing, peppers, onion, mushrooms, water chestnuts, soup mix and jam. Pour over chicken and bake uncovered for 1

  • Mimi's Cracker Crusted Salmon
  • I have to admit it. I don't like salmon. Who doesn't like salmon these days? Ok, I used to not like salmon. Mimi changed my mind with this dish. A crowd pleaser. Makes you look like you actually know what you're doing.
Servings
1crowd

Ingredients

Servings: crowd

Instructions

  1. Preheat oven on 350*. Cover a large baking pan with nonstick spray. Wash and pat dry the salmon and place it on the pan. Cover with the dressing and the garlic powder on both sides.
  2. In a small mixing bowl melt butter. Add crushed crackers, cheese and herbs (if you're not using the herb butter), stirring until well mixed. Spoon the cracker mixture on top of the salmon. Bake for 20 minutes or until salmon is done and flaky.

Recipe notes

Our last minute go to dinner for guests! We usually serve it with grits and roasted asparagus. Fast, easy but super elegant.

  • Asian Chicken Sliders
  • Nice alternative to the same old sandwich.

Ingredients

Instructions

  1. Place chicken in crock pot and season with adobo and 1/2 of a bottle dressing. Cook on high for 4 hours until chicken begins to shred. Remove and shred.
  2. Place shredded chicken in a mixing bowl and add broccoli salad mix, remaining dressing, salt and pepper. Cool in fridge and then serve on buns.

  • Blue Cheese Buffalo Chicken Croissants
  • I could eat a whole can of these. Great for football games or holidays.

Ingredients

Instructions

  1. Boil chicken until done and shred meat. Place in a mixing bowl.
  2. In the same bowl, add blue cheese crumbles, buffalo sauce and dressing. Mix together.
  3. Unroll and take apart croissants. Divide chicken mixture among each roll and crimp edges or slightly open at the ends. Brush with beaten egg whites. Bake according to roll package.
  4. This can also be made easily with the same crescent rolls into the ring shape.Crescent ring2

  • Carolina Layered Salad
  • Nothing more southern than this salad. I crave it. Easy and, unlike other salads, keeps in the fridge for a while so you can eat it over and over. Just don't eat the whole bowl like I do.
Servings
6people

Ingredients

Servings: people

Instructions

  1. Place chopped lettuce in a clear glass bowl. Pack lightly. Top evenly with the tomatoes. Top tomatoes evenly with onions. Top onions with peas. Top peas with the celery.
  2. In a small mixing bowl add mayo, dressing, garlic and vinegar. Mix well. Top peas with mixture and evenly spread.
  3. Top with cheese and then the bacon. Refrigerate. The colder, better.

Recipe notes

Dressing variation: 1 bottle of It Takes Three to Tango, 1/2 cup mayo, 1 splenda or stevia, 1 tablespoon red wine vinegar. Mix well and use in place of the above dressing. Asian variation: Layer romaine lettuce, green onion, edamame, red pepper, cucumbers, cilantro, goat cheese and bacon. Use Far East Flair dressing in place of the Dreamy Creamy Vinaigrette.

  • Chip's "To Die For" Grilled Romaine
  • This grilled romaine is a guest favorite. Beautiful with a wow taste bud factor!
Servings
2People

Ingredients

Servings: People

Instructions

  1. Rinse one romaine head and pat dry. Cut the head in half leaving in what we call the "butt". You want it to hold together.
  2. Brush with olive oil and place on a medium grill. Char quickly until it produces some color but doesn't burn.
  3. Remove and place on a decorative salad plate.
  4. Sprinkle half the tomatoes and half the bacon on each head.
  5. Stream on the It Takes Three to Tango dressing and top with lines of the glaze.
  6. Sprinkle with Parmesan shreds.
  7. Place French's onions in a pile in the middle.

Recipe notes

This can be made without grilling the lettuce if the weather doesn't permit. Lacks the grill flavor but still really good!

  • HPU MicroGreen Salad: Student Approved!
  • Served at the Farmers Market Cafe at HPU. The students LOVED it! (If college students love something healthy then it's gotta be good)
Servings
6people

Ingredients

Servings: people

Instructions

  1. Place a pile of the romaine on a salad plate.
  2. Drizzle with the Dreamy Creamy Vinagrette
  3. Top with a generous pile of the MicroGreens
  4. Sprinkle with the pretzels
  5. Sprinkle with the apricots.

Recipe notes

MicroGreens are nutrient and flavor packed mini versions of full grown vegetables. They are the shoots from salad vegetables and are way more healthy than their adult forms. The "Spicy Salad Mix" consists of cabbage, broccoli and arugula shoots.