Winter Salad w/ Lemon Poppy Seed Dressing

I made this for the Chapman family dinner last night, and it was a huge hit!

Winter Salad w/ Lemon Poppy Seed Dressing
1/2 cup white sugar
1/2 cup lemon juice
2 tsp diced green onion
1 tsp Dijon-style mustard
1/2 tsp salt
2/3 cup veg oil
1 Tbs poppy seeds
1 head Romain lettuce or a mixture of different kinds of lettuce
4 oz shredded Swiss cheese (I used Mozzarella, you could also use Parmesan)
1 cup slivered almonds. (or you can use cashews if you want)
1/4 cup dried cranberries (I actually used Craisins)
1 apple-peeled, cored and diced
1 pear-peeled, cored and diced


Directions:
1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. Add oil in slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bowl combine the lettuce, shredded Swiss cheese, almonds, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

A new spin on Cinco de Mayo

Mexi-Chicken Campanelle Dinner
1 lb campanelle pasta (I've used penne)
1/4 teaspoon McCormick Gourmet Ancho Chile Pepper
1/4 teaspoon McCormick Gourmet Smoked Paprika
1/4 teaspoon McCormick Gourmet Garlic Powder
1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet Coarse Grind Black Pepper
1 1/2 lbs (fryer) chicken breast with rib meat
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 cup finely chopped sweet peppers
1 1/2 cups Salsa Verde, mild
1 cup petite diced tomatoes from can
1/2 cup heavy cream
1/4 cup fresh chopped cilantro
1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions, drain and run under cold water to stop cooking.
3. Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.
4. While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.
5. When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.
Makes 4 to 6 servings