Southwest Chopped Salad

We have been going at least once a week to “The Canyon Grille”; they are our new “Go To” place in Beaverton. As far as we are concerned they have the absolute best burgers in town, I am a creature of habit and always have the same burger when we go. My husband on the other hand likes to step out of the box and try new things; his new favorite item at Canyon is the chopped southwest salad. The owners Perry and Opel are such fantastic people, very caring and compassionate about their food that they don't care when Ed and I come in and make changes to their existing menu items. Perry has actually started doing it himself, we came in the other night and he was telling us about a cool new sandwich he was thinking about creating...sorry to say it must stay a secret at this time. If any of our followers or anyone who reads our blog that lives in the Beaverton area, I would highly suggest if you have not tried “The Canyon Grille” you really need to make time to go in and visit with Perry and Opel and devour one of their awesome burgers or one of the many fabulous items on the menu. Keep in mind this place is extremely tiny but well worth the wait for the best food in town!

*** FYI...The Normal Southwest Chopped Salad on the Menu at "The Canyon Grille" does NOT come with the Pulled Pork. ***

The Canyon Grille: The Canyon Grille Website

8825 SW Canyon Rd
Beaverton, OR
503-292-5131

Mon-Fri 11-8
Sat 9-7
Sun 9-2ish

The following recipe is either for 1 very large salad or 2 small....

2 C. - Iceberg Lettuce
2 C. - Napa Cabbage
1/2 C. - Cilantro Leaves (chopped)
1/2 C. - Corn Kernels
1/2 C. - Black Beans
3/4 C. - Shredded Mexican Blend Cheese
1 Small - Diced Tomato
1/4 C. - Ranch Dressing
1/4 C. - Sweet Baby Ray's BBQ Sauce (plus 2 tbs.)
3 - Chopped Crispy Chicken Strips (deep fried)
1 C. - Multi Colored Tortilla Chip Strips (fresh gourmet)
1/2 C. - Pulled Pork (optional)
4 Stripes - Crispy Bacon Chopped (optional)

In a large bowl mix the lettuce, cabbage, corn, beans, cilantro, cheese and tomato. In another small bowl mix the bbq sauce and ranch together, pour half the dressing over the salad and mix well. In a large salad bowl or 2 small bowls place the tortilla strips in the bottom and top with the salad mixture, sprinkle more chips around the perimeter of the bowl. Toss the chicken strips in the leftover 2 Tbs. of bbq sauce and place on the salad, then sprinkle the bacon pieces then layer on the pulled pork and drizzle on the rest of the salad dressing.

ENJOY !

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Tuscan Turkey Soup

It has been really cold, windy and rainy in Beaverton lately and the only thing to cure that is to make a big pot of soup. My husband found a recipe for a soup that we thought would do the trick to warm us up from the inside out, we wanted a soup that was thick, hearty and full of flavor and this recipe had all of that. We did of course take the liberty to add a few things to make it more our own recipe and to make this soup really have a kick.

1 C. - Chopped Onion
1 Tsp. - Minced Garlic
2 Tbs. - EVOO
2 (14.5 oz) - Cans Chicken Broth
2 C. - Cubed Turkey
1 Can (15 oz) - Solid Pack Pumpkin
1 Can (15 oz) - Cannellini Beans
½ Tsp. - Salt
½ Tsp. - Dried Basil
¼ Tsp. - Pepper
2 Tbs. - Johnny's Garlic Seasonings
½ Tbs. - Italian Seasonings
½ Tsp. - Louisiana Season or Crushed Red Pepper Flakes
2 Large - Red Potatoes (cubed)
Wondra Flour or Corn Starch
Grated Parmesan Cheese

In a large soup pot sauté the onion and garlic in the EVOO until tender. Stir in the broth, turkey, pumpkin, beans, potatoes and all of the spices. Bring to a boil and cook until the potatoes are tender and everything is heated. Thicken with some Wondra flour or corn starch to the desired thickness you like, then dish into bowls and garnish with Parmesan cheese.

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Hummus … 3 Ways

The last 2 weeks of postings was filled with some deep fried fun, but the next 3 weeks will be concentrating on Greek Food. Thanks to my friend Whisper, I have to come to love Hummus, I know this being said by the girl who proclaims to hate veggies. My love for her homemade hummus made me want to branch out and try it myself and in turn I found many other Greek items I wanted to try and share with all of you. I will keep you all on the edge of your seat wondering just what we will be creating for this fun affair. I can tell you that today's posting is homemade hummus, but not just 1, Oh No, we have made 3 kinds of hummus for you to enjoy.

Caramelized Onion Hummus:

1 Large - Sweet Onion Diced
1 Tbs. - Chopped Garlic
1 Tbs. - Oil
1 Tbs. - Butter
1 - 15.5oz. Can - Chickpeas ( drained )
¼ C. - Lemon Juice
1 Tbs. - Soy Sauce
¼ C. - Tahini ( sesame paste )
1 Tbs. - Sesame Oil
1 Tbs. - Johnny's Garlic Season
1/2 Tbs. - Honey
¼ C. - EVOO
1 Tsp. - Ground Cumin
Salt & Pepper

Saute onion and garlic in oil and butter until soft and golden in color, this takes about 15 minutes. Place drained peas into the food processor along with all other ingredients except the EVOO. Put the lid on the machine and turn it on low to break up the beans. Then turn onto high and slowly drizzle in the EVOO. Let the machine run until you have a nice smooth consistency. Serve with pita bread or chips.

Roasted Red Pepper Hummus:

1 - 15.5oz. Can - Chickpeas (drained )
¼ C. - Tahini
6 Oz. - Roasted Red Peppers
1 Tbs. - Sesame Oil
1 Tsp. - Cayenne
½ Tbs. - Johnny's Garlic Season
1 Tsp. - Ground Cumin
¼ C. - EVOO

Place all ingredients other than the EVOO into the bowl of a food processor, place the lid on and turn it onto low to break up the peas. Turn the machine onto high and slowly drizzle in the EVOO, let the machine run until smooth and creamy. Serve with pita bread or chips.

Marinated Artichoke Heart Hummus:

1 - 15.5oz. Can - Chickpeas ( drained )
1 - 6.5oz. Jar - Marinated Artichoke Hearts
1 Tsp. - Ground Cumin
½ C. - EVOO

Into the bowl of a food processor place the peas and artichoke hearts ( liquid too ) and put the lid on. Process on low until the peas are broken down. Turn the machine on high and drizzle in the EVOO, let the machine run until smooth and creamy. Serve with chips and pita bread.

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Refried Bean Chili

Slow Cooker/Crock Pot Installment # 5......I know that I have said it a thousand times this winter, but I am freakin cold. I am beyond ready for the warm weather of Spring. I am tired of the snow and threat of snow, all I want is to be nice and warm. I would be very happy with a 60 degree day verses a 40 degree day. That being said I decided on making chili for this posting, this warming chili is full of beans, refried and chili. With a dollop of sour cream on top and corn bread on the side this made for one hearty and warm dinner.

Please stay tuned for a New Weekly Posting.. Every Thursday will be Dunkin DVD Movie Review. We are big movie buffs and will be given a review on a movie we have watched during the week.

1 Lbs. - Ground Turkey
1 Medium - Onion (chopped)
2 Tbs. - Garlic (chopped)
2 - 15 ¾ oz. Cans - Nalley Thick Chili
1 -16 oz. Can - Refried Beans
1- 14 oz. Can - Beef Broth
2 Tbs. - Chili Powder
1 Tbs. - Ground Cumin
2 Tbs. - Lime Juice
Sour Cream for Garnish

In large skillet cook the turkey, onion and garlic until the meat is brown and the onion is tender. In the slow cooker place the meat mixture, chili, refried beans, broth and spices. Mix throughly then cover and cook on low for 8 hours. Just before serving stir in the lime juice then dish up and top with the sour cream. Makes 8 -10 servings.

Thanks to my friend Donna from My Tasty Treasures for encouraging me to enter my Refried Bean Chili Recipe in the Chili Cook-Off Challenge on Foods And Flavors of San Antonio web site. This sounded like so much fun that I just had to give it a try, Thanks again Donna!!!

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Taco Soup

Slow Cooker/Crock Pot Installment #2.... We wanted a hearty and slightly spicy soup this week so I found a Taco Soup recipe, who would have ever thought of a taco in a soup version. All of the items for the soup are things we always have on hand in the pantry and freezer so it really made making this soup very easy. I tossed everything in the slow cooker and set it before I left for work and when I got home it had already switched to warm and kept it just perfect until we were ready to serve it.

1 Can (15 oz) - Nalley Thick Chili
1 Can (15 oz) - Whole Corn, with liquid
1 Can (14.5 oz) - Diced Fire Roasted Tomato, with liquid
1 Can (8 oz) - Tomato Sauce
1 Can (15 oz) - Black Beans, with liquid
1 Packet - Taco Seasonings
1/8 C. - Liquid Smoke
3 Tbs. - Hot Sauce
2 Tbs. - Garlic (chopped)

Combine all ingredients in a greased slow cooker, cover and cook on low for 6-8 hours. Serve with tortilla chips then garnish with grated cheese and sour cream. This will serve 4-6.

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Tri-Colored Beans & Rice

For the next 2 weeks Dunkin Cooking The Semi – Homemade Way will be doing a salute to slow cooker/crock pot items. In our first installment we have prepared a red bean and rice dish, however we decided to try a mixture of beans instead of just the standard red beans. I really do love using my slow cooker every chance I get, it is just so fun and easy to place everything inside, turn it on and walk away to let it do it's own thing for a few hours.

1 Lbs. - Beef Smoked Sausage Sliced (Hillshire)
1 - 15.5 oz. - Pinto Beans (drained)
2 - 15oz. - Black Bean (drained)
1 - 15.5oz. - Chili Bean (drained)
1 - Stalk Celery (diced)
1 - Medium Onion (diced)
1 Tbs. - Garlic (chopped)
1 - Bay leaf
¼ Tsp. - Rosemary
1/8 C. - Liquid Smoke
1 - 4oz. - Can Green Chiles (drained)

Mix all ingredients well in a slow cooker, cover and cook on low for 6-8 hours. Remove the bay leaf and serve over or layered with rice. Serve with hot sauce on the side.

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Creamy White Chili

My mother-in-law has been telling us about a white chicken chili she had at her cousin’s house a few weeks ago, Mom and Dad both keeps saying how great it was and how they really liked it. My husband loves a good chili too so I look through my new cook book and found a recipe that I think sounds similar to the one they had. I made a few additions and one subtraction and it really turned out wonderful, very creamy, very thick and just enough kick to know you were eating chili.

2 - Boneless Skinless Chicken Breast (cubed)
1 – Medium Onion (chopped)
1 – Small Can Mushrooms (chopped…optional)
1 ½ Tsp. - Garlic Powder
1 Tbs. - EVOO
1 – 15 ½ oz. - Great Northern Beans
1 – 15 ½ oz. - Cannellini Beans
1 – 14 ½ oz. - Chicken Broth
2 – 4 oz. - Green Chilies (chopped…I used 1 can)
1 C. - Frozen Corn (optional)
1 Tsp. - Salt
1 Tsp. - Cumin
1 Tsp. - Dried Oregano
½ Tsp. - Pepper
¼ Tsp. - Cayenne Pepper
8 oz. - Sour Cream
½ C. - Heavy Cream

In a large soup pot sauté the chicken, onion, mushrooms, and garlic powder in EVOO until the chicken is no longer pink. Add the beans (liquid too), broth, chilies, corn and seasonings, bring to a boil. Simmer uncovered for about 30 minutes, stirring occasionally. Remove from heat and stir in the sour cream and heavy cream. Serve immediately with a side salad or good crusty bread.

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Hearty Bean, Ham & Pasta Soup

After coming home from the Hospital 1-1-09 I really needed some good for me and good sounding comfort food, I was in the mood for some thick, hearty stick to your ribs comfort soup. After all I really have not been given anything to eat in 2 days, I am pretty darn hungry. Nothing sounded better to me than a nice pot of bean, pasta and ham soup, let me just say it perked me right up and made me feel 10 times better.

1 Strip - Bacon (diced)
1 Medium - Onion (chopped)
2 - Carrots (chopped)
1 Tbs. - Garlic (minced)
1/2 Tsp. - Dried Rosemary
2 Tbs. - Tomato Paste
1 – 15oz. - Can Navy Beans
1 – 15oz. - Can Great Northern Beans
4 C. - Low Sodium Chicken Stock
4 C. - Water
3/4 C. - Ditalini Pasta
1/2 C. - Ham (diced)
1/4 C. - Parsley (chopped)
Salt & Pepper

In a stockpot, cook the bacon and ham over medium heat until brown and crisp, about 8 minutes. Add the onion and carrot and cook until they are soft, about 5 min. Add the garlic and rosemary and cook for about 1 min, season with salt & pepper to taste. Stir in tomato paste, beans, broth and water. Bring to a boil, reduce heat and simmer, partially covered, until soup has thickened, about 15 min. With a potato masher, smash some of the beans (still in the pot) to thicken soup. Add the pasta and cook about another 10 min, to serve ladle the soup into bowls and sprinkle with parsley.

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Tamale Pie

My husband made once something he called Tamale pie, I thought OMG how good is this going to be because I love tamales. But then when it came time to eat dinner and I found out that it had no tamales in it I thought how odd is this, then why is it called tamale pie? So this time when we made tamale pie we took some of the ingredients he used and some that I thought the recipe should have and blended the two together.

3 1/2 C. Jasmine Rice
4 C. Water
1/2 Chopped Small Onion
1/2 Lbs. Ground Turkey
2 15 oz. Cans Hormel Beef Tamales
1 C. Black Beans
1 C. Mexican Blend Shredded Cheese
1 8.5 oz. Jiffy Corn Muffin Mix
1/4 C. Frozen Corn Kernels
3 Tbs. Taco Bell Mild Hot Sauce
1/3 C. Milk
1 Egg

Cook the rice in the 4 C. of water covered, bring to boil, then reduce heat to low and cook for 20 minutes. While the rice is cooking, heat EVOO in a frying pan over medium high and cook the turkey and onion until fully cooked. Open the cans of tamales and drain the liquid into the frying pan, unwrap the tamales and place into the pan. Once all of the tamales are in the frying pan break them up and stir into the meat mixture, cover and simmer while the rice is finishing. Once the rice is done, spray a 14 inch spring form pan with cooking spray and pat the rice into the bottom of the pan and then up the side to make a crust. When the rice crust is ready, spoon in the tamale mixture and spread evenly. Layer on the black beans followed by the cheese, now you’re ready for the top. Put the corn muffin mix into a bowl then add the milk, egg, corn and taco sauce. Mix to combine all of the ingredients, once fully mixed spread over the top of the cheese layer. Bake in a 400 degree oven for about 15-20 minutes, or until golden brown and a tooth pick comes out clean when inserted into the center of the corn bread. Unmold and slice into wedges and serve with fruit or green salad.

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Bean Casserole

Back many years ago I work with a lady who ever time we had an office pot luck would bring this dish. I loved it dearly and she was kind enough to give me the recipe. My whole family loves it and it is my daughter’s favorite meal. She is leaving for college next week so as her last family dinner meal she requested that I make it for her.

1 Lb. Ground Beef (Ground Turkey works too)
1 Lb. Fried Sliced Bacon (Turkey Bacon works too)
1 Medium Onion Diced
1 C. Ketchup
6 Tbs. Vinegar (White)
2 Tsp. Mustard (Dry or Prepared)
1 C. Brown Sugar
1 15.5 oz. Kidney Beans (Drained)
1 31 oz. Van D Kamp Pork & Beans (Do Not Drain)
1 53 oz. Van D Kamp Pork & Beans (Do Not Drain)
Salt & Pepper

Fry the bacon slices over medium high heat until cooked and crispy, remove to a paper towel lined plate to drain. Strain off the bacon grease leaving about 3 Tbs. behind to cook the onion, once the onion is soft and translucent add the beef and cook until no longer pink. When the meat is done add all of the above ingredients to a crock pot and stir. Cover and cook on low for 8-12 hours or on high for 4-6 hours.