No Cook Meal from Suburban Chef Kia Crittenden

Marinated Cheese

1/2 cup olive oil

1/2 cup white wine vinegar

3 tablespoons fresh parsley, chopped

3 tablespoons green onions, minced

1 teaspoon sugar

3/4 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon pepper

3 cloves garlic, minced

1 jar (2-oz.) pimento, drained

1 block (8-oz.) sharp Cheddar cheese

1 ounce (8-oz. package) cream cheese

  1. Combine first 10 ingredients in a jar, cover tightly and shake vigorously to combine. Set marinade aside.
  1. Cut block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4-inch-thick slices; set aside. Using a knife dipped in very hot water and wiped dry in between slices, cut the cream cheese into 1/4-inch-thick slices.
  1. Arrange cheese slices alternately in a shallow baking dish, standing slices on edges. Pour the marinade over the cheese slices. Cover and refrigerate for at least 8 hours.
  1. Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Use cheese forks; serve with assorted crackers.

Guacamole and Chicken Tostadas


1 ripe peeled avocado

1 cup plus 2 tablespoons finely chopped tomato, divided

3 tablespoons minced fresh onion, divided

3 tablespoons fresh lime juice, divided

1/2 teaspoon salt, divided

1 small garlic clove, minced

1 tablespoon chopped fresh cilantro

1 tablespoon minced, seeded jalapeño pepper

2 cups shredded skinless, boneless rotisserie chicken breast

1/4 teaspoon smoked paprika

6 (6-inch) corn tostada shells

  1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
  1. In a different bowl, combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
  1. In a third bowl, combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.  Garnish with lime wedges (optional).

Lemonade Pie


Graham Cracker Crust

1 (14 ounce) can sweetened condensed milk, chilled

1 (12 ounce) container whipped topping, thawed

1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen

1 teaspoon candied lemon peel

  1. In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.