Recipe Redo: Salad with Green Beans and Peanut Dressing

I decided to try this recipe again. The second time around this turned out great! I love the flavor of the peanut butter. It tastes so fresh, but this makes a lot of salad, so cut it in half if there aren't a lot of you eating! In the original recipe, I didn't write where I found this, so I guess this is an original now??

Salad with Green Beans and Peanut Dressing
Serves 6
Total Time: 15 Minutes

• 1 bag (16 ounces) frozen french cut green beans
• 1 head lettuce
• 1/2 bunch green onions, chopped into 1/4 inch slices
• 3 tablespoons bottled minced garlic
• 1 tablespoon sliced ginger
• 1 jalapeno, seeded and chopped
• 2 tablespoons sesame oil
• 1 jar (18 ounce) smooth peanut butter
• 1-2 cups warm water
• 1/2 cup chopped cilantro
• 1/2 jar (8.5 ounce) hoisin sauce
• 1/4 cup soy sauce

Thaw green beans in a colander and pat dry to remove excess water. Clean lettuce and cut into bite size pieces if necessary; set aside.

In a food processor, combine the green onions, garlic, ginger, and jalapeno. Process until uniform. Add the oil and process briefly to form a paste.

Transfer paste to a large bowl. Add peanut butter and 1 cup warm water. Add the remaining water, 1 tablespoon or so at a time, if necessary to make dressing a smooth consistency. Whisk in cilantro, hoisin sauce, and soy sauce.

Dr. Pepper Pot Roast

I've always seen lots of recipes online for Dr. Pepper pot roast but never got around to eating it. I grew up eating pot roast so anytime I see roast recipes I know I'm going to make them...one day. This ended up being so flavorful yet so moist. Even the next day! Being able to just put this in the slow cooker during the day makes it so easy! I just used a bag of mixed fruit, but you could certainly use more plums or apricots, whatever suits your fancy!

Dr. Pepper Pot Roast-adapted from "Semi-Homemade Cooking 2" by Sandra Lee
Total Time: 8 hours
Serves 8

• 1 teaspoon seasoned salt
• 1 teaspoon seasoned pepper
• 3 small onions, sliced
• 4-pound pork rump roast
• 2 teaspoons ground cloves
• 2 sticks cinnamon
• 1 whole bay leaf
• 12-ounces Diet Dr. Pepper
• 8 ounces mixed dried fruit, such as prunes and apricots

Season roast with salt & pepper. In a heavy skillet, brown meat over medium-high heat.

In a 4-quart slow cooker, place sliced onions, and place browned roast on top of onions. Season with cloves, cinnamon sticks and bay leaf. Top with Diet Dr. Pepper and fruit. Cook on high 3 to 4 hours, or on low 8-9 hours or until roast is cooked and tender.

Fish with Red Pepper Cream Sauce and Asparagus Risotto

This sauce was so easy and delicious to make. The original recipe called for flounder, but I used swai fillets. You could probably use any white fish for this.

Fish with Red Pepper Cream Sauce and Asparagus Risotto-adapted from Sandra Lee Semi-Homemade Cooking 2 by Sandra Lee
Total Time: 35 Minutes
Serves 4

• 2 tablespoons olive oil
• 4 fish fillets
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon lemon pepper
• 1 pound asparagus, trimmed and cut into 1-inch lengths
• 1 cup aribo rice
• 3 1/3 cups chicken broth
• 1/4 teaspoon garlic salt
• 1/4 teaspoon italian seasoning
• 1/4 teaspoon seasoned pepper
• 1/2 cup jarred roasted red peppers
• 1/2 cup light Alfredo pasta sauce

Preheat oven to 450 degrees.

Pour oil into 9x13 inch baking dish. Arrange fish in the dish and sprinkle with the seasoned salt and lemon pepper. Roast in oven for 5 minutes. Add chopped asparagus to the dish and roast for 5-7 more minutes, or until fish flakes easily witha  fork. Remove from oven and keep fish warm.

Meanwhile, cook rice according to package directions with the chicken broth and seasonings. Stir in the roasted asparagus.

In a small blender, puree the red peppers and Alfredo sauce. Transfer mixture to a small saucepan and heat through.

Serve fish with risotto and topped with sauce.

Chicken and Dumplings

The only time I really remember eating chicken and dumplings as a kid is at Cracker Barrel. I've never even considered making this before. Scott seemed to think the dumplings were under cooked, although I thought they tasted like I remembered. The flavors were awesome and I'd totally make this again!

Chicken and Dumplings

Chicken and Dumplings--Adapted from Sandra Lee's Semi-Homemade Cooking 2
Total Time: 50 Minutes
Serves 8

• 2 tablespoons olive oil
• 1/2 onion, diced
• 14-ounces chopped carrots
• 14-ounces chopped celery
• 8-ounces mushrooms, chopped
• 2 cloves minced garlic
• 4-6 cooked chicken breasts, diced
• 6 cans (14-ounces each) low-sodium chicken broth
• 2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup (at most) flour, for dusting
• 1 container refrigerated buttermilk biscuit dough
• 1 jar turkey gravy

In a large heavy Dutch oven, heat oil over medium heat. Add onions, carrots, celery, mushrooms and garlic. Cook until soft, about 10 minutes.

Add broth, poultry seasoning, salt, pepper, and chicken. Bring to a boil. Reduce heat to simmer for 30 minutes.

While stew simmers, prepare dumplings. On a flour-dusted surface, roll each biscuit 1/4 inch thick. With a pizza cutter, cut the biscuits into 1-inch wide strips. Set aside.

Stir in chicken gravy into pot. Stir in dumplings a few at a time. Cover with a tight-fitting lid and simmer for 10 minutes. 

Baked Beans

In this journey of trying new things, I make myself make recipes even if I think I won't like them. Unless I've made the dish at least once in the last year, I'll make it. If I've made it recently and didn't like the main ingredients, I usually won't make it again. No sense in wasting food. I've never been a huge fan of baked beans, but some are good. This recipe wasn't anything special. Nothing great, but not terrible. Just make sure that the bacon gets cooked completely before adding the beans. Also, if you are making this for only a few people, I'd suggest cutting the recipe in half. It does serve 6-8 people!

Baked Beans-adapted from Sandra Lee Semi-Homemade Cooking 2

Total Time: 45 Minutes

Serves 6-8

• 1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch pieces
• 2 (32-ounce) cans baked beans
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 2 tablespoons hot pepper sauce
• 2 tablespoons honey

In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat just until slightly cooked. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined.