I have become a Pinterest FANATIC and found a couple of great recipes to share with y'all:

Chicken Taco Salad - from Ree Drummond aka The Pioneer Woman

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8


Ingredients
DRESSING:
◾3/4 cups Ranch Dressing (bottled Is Fine)
◾1/4 cup Salsa (as Spicy As You'd Like)
◾3 Tablespoons Finely Minced Cilantro

CHICKEN
◾2 whole Boneless, Skinless Chicken Breasts
◾2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
◾1/4 cup Vegetable Oil
◾2 Tablespoons Butter

SALAD:
◾1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
◾3 whole Roma Tomatoes, Diced
◾1/2 cup Grated Pepper Jack Cheese
◾2 ears Corn, Shucked
◾2 whole Avocados, Diced
◾3 whole Green Onions, Sliced
◾1/2 cup Cilantro Leaves
◾ Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Preparation Instructions

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.

Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.

Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.

To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.

Serve it in individual bowls.


This is sooo yummy! I don't use the cilantro because it tastes like soap to us. I use parsley instead. Try it - you'll like it!

Jan 18 2012 - 4:53pm
From POPSUGAR Food

Spaghetti Aglio, Olio, e Peperoncino


Ingredients

7 ounces spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper


Directions

1.Cook spaghetti according to the directions on the package, until it is al dente.
2.Strain spaghetti and place in a large serving dish.
3.Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4.Serve warm or at room temperature.

Yield Serves 2 (generously)

Major yumm! We used to eat this once a week. Doing low carb right now so this is out for a while. Try it!