Chicken & Broccoli With Creamy Pesto Dressing

Chicken Broccoli With Creamy Pesto Dressing
Chicken Broccoli With Creamy Pesto Dressing

  • 1 box of fusilli noodles
  • 1 bunch broccoli, cut into flowerettes
  • 1 roasted chicken, deboned
  • 1 red pepper, diced
  • 1 ¼ cups Italian dressing
  • ½ cup pesto sauce
  • 1 garlic clove, minced
  • 1 large tomato, diced

Prepare fusilli as per package instructions. Once pasta is done, add broccoli and red pepper and cook about 3 minutes. Rinse in a colander and cool. Combine the Italian dressing, garlic and the pesto; then mix pasta, tomato, dressing and chicken into a large bowl and mix. Refrigerate for about an hour before serving so that flavors meld. Serves 8.

Janice Stompro & Brett Stompro

Spinach Apple Salad With Maple Cider Vinaigrette

Spinach Apple Salad With Maple Cider Vinaigrette


Sugared curried pecans

  • 1 (6 oz.) package pecan halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • Salt and pepper to taste

Preheat oven to 350 degrees. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil lined pan. Bake 10 to 13 minutes until light browned. Cool in pan on a wire rack 20 minutes.

Maple Cider Vinaigrette

  • 1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2/3 cup olive oil
  • Salt and pepper to taste

Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.


  • 1 (10 oz.) package fresh baby spinach, thoroughly washed
  • 1 Gala apple, thinly sliced
  • ½ small red onion, thinly sliced
  • 1 (4 oz.) package crumbled goat cheese

Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with remaining vinaigrette.

Janice Stompro & Brett Stompro

Pumpkin Spiced Clafouti (Baked Pancake)

Pumpkin Spiced Clafouti (Baked Pancake)
Pumpkin Spiced Clafouti (Baked Pancake)

  • 2 tablespoons butter, melted
  • 4 eggs
  • 1 cup milk
  • ¾ cup flour
  • 1 teaspoon vanilla
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • Powdered sugar
  • Maple syrup

Heat oven to 350 degrees. Lightly butter a round 9-inch oven skillet with 1 tablespoon of butter. In a blender combine, 1 tablespoon melted butter, eggs, milk, flour, vanilla, sugar, cinnamon and pumpkin pie spice. Blend until smooth. Pour batter into pan. Bake 55 - 65 minutes until puffed and golden brown or until knife inserted in center comes out clean. Cool 3 minutes. Dust with powered sugar and serve with maple syrup. Serves 6.

Janice Stompro & Dr. Brett Stompro

Teriyaki Beef Skewers

Teriyaki Beef Skewers


  • 1 3/4 lbs. top round steak
  • (1 inch thick)
  • ¼ cup soy sauce
  • ¼ cup vegetable oil
  • 2 tablespoons molasses
  • 2 teaspoons ground ginger
  • 2 teaspoons dry mustard
  • 6 garlic cloves, minced

Partially freeze steak; slice diagonally across the grain into ¼-inch thick slices. Place steak in a zip lock freezer bag or shallow dish. Combine soy sauce and next 5 ingredients; pour over steak. Seal or cover and marinate in refrigerator 1 hour. Remove steak from marinade, discarding marinade. Thread steak onto 8 (10-inch) bamboo skewers. Place skewers on a lightly greased rack of a broiler pan. Broil 5 ½ inches from heat 5 to 6 minutes, turning once. Serves 4.

Janice Stompro & Brett Stompro

Asparagus With Herbs & Lemon Dijon

I loved the goat cheese, cilantro and Dijon that is mixed with this recipe. This will be your best recipe to take to a barbecue.

Asparagus With Herbs & Lemon Dijon
Asparagus With Herbs & Lemon Dijon

  • 1 lb. asparagus
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • ¼ cup fresh basil
  • ¼ cup fresh chives
  • ¼ cup fresh cilantro
  • ½ cup sliced red onion
  • ¾ cup toasted pine nuts
  • 2 - 4 ozs. Goat cheese
  • Salt and pepper

Cook asparagus in a pot of boiling water until crisp-tender. Rinse in cold water to stop the cooking process. Whisk together lemon, Dijon and olive oil. Rub asparagus with Dijon mixture. Arrange on a beautiful platter. Salt and pepper to taste. Top with basil, chives, cilantro, red onions, pine nuts and cheese.


Janice Stompro & Brett Stompro


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