Wild Rice Salad

* 7 cups chicken broth
* 2 cups uncooked wild rice
* 1 cup wild rice/brown rice mixture
* 5 green onions, chopped
* 1/2 red pepper, diced
* 1 cup snow peas, cut into one inch bits
* 1/4 cup rice vinegar
* 1/3 cup olive oil
* 2 cloves garlic, minced
* 1 tablespoon dijon
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 1/4 teaspoon black pepper
* 1/2 lemon

# Bring chicken broth to a boil and add rices. Cover and simmer for 40-45 minutes. Mix lemon into rice and chill.
# Add vegetables to rice. Mix together rice vinegar, oilive oil, garlic, dijon, salt, pepper and sugar. Add dressing to taste. Chill and eat.

Arlene’s Salmon Pasta

Preheat the over to 400.

* 2/3 pound salmon
* 3 tablespoons soy sauce
* 2 tablespoons sherry
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 shallot, diced
* 3 tablespoons ginger, grated
* 1 teaspoon sesame oil
* 2 tablespoons cilantro, chopped
* 1/2 pound pasta, cooked

# Combine the soy sauce and sherry. Spray a piece of foil with PAM and place the salmon on it. Drizzle 2 teaspoons of the mixture on to the salmon. Crimp the foil, and place in the oven for 12 minutes.
# In a saute pan over medium heat, saute the shallot, garlic and ginger in vegetable oil for 2 minutes. Add the sesame oil and the soy sauce mixure and bring to a boil. Stir in the cilantro and remove from heat.
# Serve salmon over pasta with the soy sauce mixture.

Summer Pasta

* 1 pound fresh pasta
* 1/2 cup white wine
* 2 cloves garlic
* 1/2 pound green beans
* 1 pint cherry tomatoes

# Cook pasta according to directions on package. Blanche the green beans.
# In a sauce pan over medium heat, boil wine until reduced. Add garlic and cook, stirring, for 3 minutes.
# Combine the pasta, vegetables and sauce. Serve with chicken marinated in wine and barbequed.

Thad’s Baby Back Ribs


* baby back ribs
* beer
* BBQ sauce


Put ribs in pot with about 4 beers (any variety). Add water to cover ribs. Bring to a boil, then cover and simmer for 1 hour to 1.5 hours. Remove ribs from pot, cover in BBQ sauce, then BBQ for a couple minutes on each side.

Dill Salmon


* 4 salmon steaks, about 1 inch thick
* cooking spray
* 1 1/2 tablespoons dill, finely chopped
* 1/2 teaspoon salt
* 1/8 teaspoon pepper, freshly ground
* 4 lemon wedges


Preheat oven to 350.

Spray baking dish with PAM. Place fish in pan and spray tops with PAM. Sprinkle with dill, salt and pepper. Bake for 10-20 minutes (until flakey). Serve with lemon wedges.

Cooking Light

Monday Night Lemon Chicken Pasta


* 3 chicken breasts, cut into bite size pieces
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 can chicken broth
* 3 tablespoons fresh lemon juice
* pepper to taste
* 1 bunch fresh basil or dried basil to taste
* 2 teaspoons corn starch
* 1 package linguine


Cook the pasta according to directions.

Heat butter in a large saute pan on medium high heat. Add chicken and saute until done. Add garlic and saute 2 minutes. Add chicken broth, lemon juice, pepper and basil (if using dried basil). Reduce sauce slightly (2 minutes), then add cornstarch and stir well. If using fresh basil, add now. Continue to reduce for another few minutes. Sauce should be fairly liquid and light flavored. Serve over pasta and serve with fresh salad or vegetables.

Strawberry Avocado Salad


* 1/4 cup olive oil
* 1/4 cup rasberry balsalmic vinegar
* 1 1/2 tablespoons sugar
* 1/4 teaspoon hot sauce
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 teaspoon cinnamon
* 1 head romaine, torn into bite-sized pieces
* 1/2 (11 ounce) can mandarin oranges, drained
* 1 cup strawberries, stemmed and quartered
* 1/2 cup sliced red onion (about 1/2 small onion)
* 1/4 cup coarsely chopped toasted pecans
* 1/2 avocado, sliced


Combine the olive oil, vinegar, sugar, hot sauce, salt, pepper, and cinnamon in a jar. Shake well and refrigerate for 2 hours.

Combine the romaine, oranges, strawberries, onion, pecans, and avocado in a large bowl. Toss with half the dressing; toss well. Serve with the remaining dressing.

From the resources of our very own, world famous Thad Buzolich!

Farfalle With Cherry Tomatoes, Arugula, and Goat Cheese

Another tasty creation from Thad’s Recipe Collection


* 1 medium shallot, sliced thin
* 1/4 cup olive oil
* 3 pints (2 pounds) cherry tomatoes, each tomato halved pole to pole
* Table salt
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon ground black pepper
* 1 1/2 teaspoons sugar, or to taste
* 1 tablespoon sherry, or red wine vinegar
* 3 large garlic cloves, sliced thin
* 1 pound farfalle (bowtie pasta)
* 1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
* 4 ounced goat cheese, crumbled (about 1/2 cup)


Adjust oven rack to middle position; heat oven to 350.

In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slighly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubbeer spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

Fancy Chicken Fajitas


* 1 1/2 pounds boneless, skinless chicken breasts

* 2 tablespoons olive oil
* 3 tablespoons lime juice
* 2 cloves garlic
* 1 cup packed cilantro leaves
* 1/2 jalapeno, seeded
* Salt and pepper

* 1 tablespoon olive oil
* 1 large onion, peeled and cut into 1/2 inch slices
* 1 green bell pepper, seeded and sliced
* 2 tablespoons olive oil


Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Even better is to buy the less expensive thinly sliced chicken breasts. Place chicken breasts in glass baking dish. In a blender combine 2 tbsp olive oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.

In a large skillet over medium heat oil. Add onions and peppers and cook until they are tender and begin to brown. Transfer to serving dish and put it in the oven to keep warm. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for a few minutes.

To serve, slice chicken into even strips. Serve hot with onions and peppers, grated jack and cheddar cheese, salsa, guacamole, and sour cream. Copyright: Thad’s Recipe Collection

Parsly Red Potatoes


* 1 1/2 pound new red potatoes
* 1 tablespoon vegetable oil
* 1 medium onion, chopped
* 1 clove garlic, minced
* 1 cup chicken broth
* 1 cup chopped fresh parsley, divided
* 1/2 teaspoon pepper


Peel a strip of skin from around the middle of each potato. Place in cold water and set aside.

Heat a large skillet over medium-high heat, add oil. Saute onion and garlic for 5 minutes. Add broth and 3/4 cup parsley, mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil, reduce heat. Simmer, covered for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Pour sauce over potatoes and sprinkle with remaining parsley.