Raspberry Poppy Seed Vinaigrette

Time: 10 minutes Yield: 1 1/2 Cups Time: 10 minutes Yield: 1 1/2 Cups Recipe from Jamie Cooks It Up! 3 T red onion, chopped 3 T raspberry jam (or strawberry, mixed berry, boysenberry...any berry jam will do) 1/4 C sugar 1/2 C + 2 T red wine vinegar 1 T honey mustard 1/2 t salt 1/2 C vegetable oil 1 T poppy seeds

1. Chop yourself some red onion. Place 3 tablespoons worth into a blender, or if you have an immersion blender toss them into a tall jar. 2. Add 3 tablespoons raspberry jam, 1/4 cup sugar, 1/2 cup plus 2 tablespoons of red wine vinegar, 1 tablespoon honey mustard and 1/2 teaspoon of salt. Blend it until it's well combined. 3. Add 1/2 cup oil to the blending jar, just a little bit at a time, blending after each portion is added. If you add all of the oil at once the dressing will be really thin and runny. Just add about 2 tablespoons at a time and all will be well. 4. Add 1 tablespoon of poppy seeds to the dressing and stir it in with a spoon. Don't blend the poppy seeds in, just give them a nice stir. Serve over a salad of your choice and enjoy! Store leftovers in the refrigerator. www.jamiecooksitup.blogspot.com

California Sandwich To Go

Makes 2 large sandwiches or 4 small wraps Chive Spread: • 1/4 cup Greek yogurt or mayonnaise (OR 2 tablespoons of each) • 1 tablespoon finely chopped fresh chives • Salt and pepper, to taste Avocado Salad: • 1 avocado, peeled, pitted and diced • 1 tomato, cored and chopped • 1 cucumber, peeled, seeded and diced (optional) • Squeeze of lime juice • 2 tablespoons chopped fresh basil or cilantro • Salt and pepper, to taste • 4 slices bread (preferably whole grain) or 4 small tortillas (flour or multigrain) • 1/4 cup alfalfa sprouts • 2 to 4 slices pepper jack cheese

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside. 2. To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside. 3. To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.) Rebecca Crump (EzraPoundCake.com)

Avocado Stuffed Tomatoes

Ingredients - 30 cherry tomatoes (about 1-1/4 pints) - 1 medium avocado, pitted, peeled & cut up - 4 oz cream cheese, room temperature - 1/4 tsp garlic salt (or to taste) - 1/2 tsp black pepper (or to taste) - 1 tsp lemon juice - 1 Tbsp onion, grated or very finely diced

Directions 1. Cut a thin slice from the top of each tomato. (I also cut a very thin slice from the bottom of each tomato so they stand upright.) 2. Using a small melon baller, carefully scoop out the inside of the tomatoes. Turn them upside down on a paper towel lined cookie sheet and let them stand for about 30 minutes to drain. You can either add the pulp into the filling mixture, or, if there are too many seeds, just discard the pulp. 3. Meanwhile prepare the filling...put avocado, cream cheese, garlic salt, pepper and lemon juice in a food processor. Cover and pulse until smooth. 4. Add the grated onion to the mixture and stir to blend. Spoon mixture into a piping bag with a round tip or a zip-top plastic bag (cut a small tip off of the plastic bag AFTER you spoon the mixture into it). 5. Place the tomatoes, open sides up, on your favorite serving platter. Pipe the filling into the tomato cups. 6. Serve immediately or cover loosely and refrigerate for up to 4 hours

Slow Cooker Risotto

INGREDIENTS: 3 3/4 cups chicken broth 1 1/4 cups Arborio rice 1/4 cup olive oil 1/4 cup white wine 4 cloves garlic, minced 1 teaspoon dried onion flakes 1 teaspoon salt 1/4 teaspoon ground black pepper 2/3 cup shredded Parmesan cheese

DIRECTIONS: 1. Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

PIMM’S CUP

In honor of the Olympics tonight in London, here's a yummy traditional British cocktail: Pimm’s No. 1 Cup is a gin-based aperitif. Once upon a time, there were also versions made with Scotch, brandy, rum, rye whiskey, and vodka. Only No. 1 is available today. Our garnish is slightly more ornate than the classic sliver of cucumber, but far from the baroque fruit cocktails you sometimes see. Gary Regan, in The Joy of Mixology, suggests using basil as a garnish.

Pour 1 jigger Pimm’s (any number) over 3 or 4 ice cubes in a tall glass. Fill it with lemon soda or ginger ale and garnish the glass with a thin strip of cucumber, a slice of lemon, and a sprig of mint.

Zucchini Herb Casserole

INGREDIENTS: 1/3 cup uncooked long grain white rice 2/3 cup water 2 tablespoons vegetable oil 1 1/2 pounds zucchini, cubed 1 cup sliced green onions 1 clove garlic, minced 1 1/4 teaspoons garlic salt 1/2 teaspoon basil 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1 1/2 cups seeded, chopped tomatoes 2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS: 1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. 3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. 4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Slow Cooker Golden Chicken with Noodles

Serves: 8 Preparation Time: 10 min Cooking Time: 7 hr Ingredients • 2 cups (10 3/4 ounces each) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free) • 1/2 cup water • 1/4 cup lemon juice • 1 tablespoon Dijon-style mustard • 1 1/2 teaspoons garlic powder • 8 large carrots, thickly sliced (about 6 cups) • 8 skinless, boneless chicken breast halves (about 2 pounds) • 4 cups egg noodles, cooked and drained • chopped fresh parsley

Instructions 1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. 2. Add the chicken and turn to coat. 3. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. 4. Serve with the noodles. Sprinkle with the parsley. Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours