Who doesn’t love chinese chicken salad. It’s one of my favorite things to make during the summer. This one was a little more work than the one that I usually make but it was worth it. Super tasty!
2-2 1/2 pounds nappa cabbage (I just used a regular head of cabbage)
5 green onions (I omitted these because my husband doesn’t like onions)
2 packages ramen noodles
1/2 C butter
1/4 C sliced almonds
1/4 C sesame seeds
3-4 chicken breasts (I added these to make it more a meal than just a salad)
3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce
Thinly slice your cabbage and place in a bowl. If you choose to use the onions place with the cabbage. Crush your Top Ramon. Heat the butter in a saucepan and add top ramon, sesame seeds and almonds. Cook the mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool. IF YOU CANNOT FIND PEANUT OIL DO THIS……..Place 3 T of peanut butter into a glass measuring cup.
pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be 3/4 C.
Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds. Stir it all around until the peanut butter dissolves.
In medium saucepan pour sugar, oil, rice vinegar and soy sauce. Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool. When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately. Enjoy!
We’ve had some good recipes lately. Here’s one we had tonight. These were seriously SOOOOOO easy and the best part was is that I usually have all these ingredients so I’m sure we’ll be making these again, and my husband LOVED them and gobbled them down in a matter of minutes.
- 12 tortillas
- 2 egg whites
- 1 can refried beans
- this recipe called for 1/2 block 16 oz. pkg. Velveeta but I used shredded cheese and it was great!
- it also called for 1/2 can RO*TEL® Diced Tomatoes & Chiles, but I just used half a can of diced tomatoes and about 3/4 can of diced green chiles
- 2 TB vegetable oil
- Monterey Jack cheese
- Place beans, RO*TEL®, and VELVEETA® in a pot and heat until cheese is all melted.
- Then warm up your tortillas so they are easier to work with.
- You will then add egg whites to a bowl and mix with whisk. You will add beans to the middle of your tortilla, sprinkle with cheese and then add egg whites all around your beans and fold up. To fold start with one side and fold up an inch and then fold sides and then add more egg white where you make the last fold.
- Flash-fry chimis by placing in a pan of 2 TB Vegetable oil on medium heat. Heat on both sides for a minute or so. Place fried chimis back onto a pan seam-side down.
- After finishing flash-frying your chimis, back at 350 for 12-15 minutes.
This is super yummy and for a warm day it’s absolutely perfect. Even for a not so warm day it’s perfect. With some yummy bread it’s a delicious meal.
Autumn Chopped Salad
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped (I omitted the pears just because I didn’t have any)
*1 cup dried cranberries
*1 cup chopped pecans (I even sugared my pecans)
*8 slices thick-cut bacon, crisp-cooked and crumbled (canned bacon bits, the real bacon works great)
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette.
I don’t like to add the dressing directly to the salad because everyone likes their salad a certain way, and also if you have left overs it won’t get soggy. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
I’ve made this a few times and just remembered it yesterday. I haven’t made it in a while and it just sounded so yummy. It’s one of the easiest recipes.
- 1 1/4 pounds boneless pork loin, pounded thin
- 1/2 cup all-purpose flour for coating
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup honey
- 1/4 cup chopped pecans
- In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
- In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
- Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.