Buffalo Bites:
- 3 lbs. boneless chicken- cut in nuggets
- 1 cup flour
- 1/3 cup Hazel’s Herb Garden Vinaigrette
Place chicken nuggets in medium bowl with dressing and stir to coat. Put chicken in zip-loc bag with flour and shake until chicken is covered with flour. Place chicken in foil-lined and greased 9″ x 13″ pan. Bake at 425 for 20 minutes. Reduce oven to 350. Pour sauce (see below) over chicken and bake an additional 30 minutes. Serve with dip (see below).
Sauce:
- 1/2 cup Hazel’s Herb Garden Vinaigrette
- 1/3 cup lime or lemon juice
- 1/3 cup hot sauce- Texas Pete
Mix together all ingredients in a bowl.
Dip:
- 1 cup sour cream
- 1/4 cup Hazel’s Buttermilk Dill Dressing
Stir together in small bowl until smooth. Adjust proportions to taste. **Hazel’s Bleu Cheese Dressing is also great by itself as a dipping sauce.
Cream Cheese Appetizer:
- 1 – 8 oz. cream cheese block
- 1/3 cup of Hazel’s Honey Cinnamon Dressing
- 1/4 cup of chopped toasted almonds
- 1/2 cup dried cranberries
Place block of cream cheese on a serving dish. Drizzle the dressing on the cream cheese. Sprinkle the almonds on top of the dressing. Also, spread the cranberries on top of the dressing and around the cream cheese. Serve at room temperature with crackers.
Grilled Salmon:
- Salmon
- 1 cup of Hazel’s Honey Cinnamon Dressing
- Cedar cooking plank (can be found in most grocery stores)
Marinate salmon in the dressing for 30 minutes. Place salmon on cedar plank and place on the grill. Pour half of the marinade over salmon once it is on grill. Cook about ten minutes. Pour the other half of the marinade over salmon and cook five more minutes.
*dressing quantity and cooking time may be altered to please your palette.
Pasta Salad:
Easy, delicious, and fail safe.
- 8 oz. uncooked pasta – any shape
- 3 large celery stalks
- 1 medium onion
- 1 cup cherry tomatoes
- 1/2 cup Hazel’s Herb Garden Vinaigrette
- 1/2 cup crumbled feta cheese – optional
Cook pasta as directed on package. Drain and cool. Transfer pasta to a large bowl. Dice celery and onion. Add to pasta along with tomatoes. Gently fold in Hazel’s Herb Garden Vinaigrette. Add feta cheese if desired. Chill.
*all quantities may be altered to please your palette.
Grilled Vegetables:
Quick and Easy
Cut vegetables into chunks and place in a Ziploc bag. Generously pour Hazel’s Ginger Lime Dressing over vegetables. Let vegetables marinate in dressing at least 30 minutes. Grill or bake (at 400 degrees) vegetables in a 9×12 pan or aluminum foil until vegetables are lightly browned and slightly tender. Remove and serve. Great with rice and either chicken, shrimp, or beef.
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