Tuesday, May 24, 2011

Oriental Chicken Salad

One of my best friends Mom made this for one of my bridal showers and ever since I have not been able to get enough of it. It is even better as leftovers when its cold!

Oriental Chicken Salad (Recipe from: Rochelle Reichert)
1 bag coleslaw mix
4 oz. slivered almonds
4 tsp. toasted sesame seeds (I use the black ones)
1 pkg oriental ramen noodles, crumbled
1 T. butter
3 Breaded Chicken Breasts, chopped (I use the Tyson ones)
4 green onions, chopped

Dressing:
2 flavor packets of Oriental Ramen
6 T. sugar
6 T. rice vinegar
1 cup vegetable oil
1 tsp. salt
1 tsp. pepper

  1. Mix together dressing ingredients and refrigerate.
  2. Cook chicken according to package directions.
  3. Chop green onions.
  4. Saute crushed ramen noodles in 1 T. butter until lightly browned
  5. Chop cooked chicken into bite size pieces.
  6. Mix together coleslaw mix, almonds, sesame seeds, ramen noodles, chicken and green onions.
  7. Pour dressing on top of salad. (You do not have to use all of the dressing; I usually don't)
  8. Mix and serve
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Sunday, May 22, 2011

Pasta Rosa

This is one of my favs! It's inspired from a dish from Carrabba's. It has a yummy creamy tomato sauce and fresh vegetables mixed in. In the recipe I say just "eyeball" it for the garlic powder, onion powder, salt and pepper because I make my own seasoning mix of that combo so I don't measure it out I just sprinkle some on, sorry I can't be more specific!

Pasta Rosa (Recipe from: Elizabeth Weight)
1 box bowtie pasta
1 jar pasta sauce (your favorite; I like Prego Roasted Garlic & Herb)
1 cup heavy whipping cream
1/2 tsp. salt
2 chicken breasts, cut into bite size pieces
1 bunch broccoli, cut into small florets
1 T. olive oil
1/2 bag frozen peas
1 tsp. dried basil
1 tsp. dried oregano

  1. Cook pasta according to package directions. After the pasta is done cooking (because I use the same pot). Drain the pasta in a colander then heat the tomato sauce over low heat with 1 cup heavy whipping cream and 1/2 tsp. salt in the pot. Make sure to mix it.
  2. Meanwhile, chop broccoli and chicken into bite size pieces.
  3. Season chicken with garlic powder, onion powder, salt and pepper (just eyeball it).
  4. Either saute or "George Foreman" your chicken to cook it.
  5. Pour 1 T. olive oil into large frying pan.
  6. Saute broccoli over medium heat until it starts to brown a little bit.
  7. Then, add about 1 cup water (or enough to just cover the bottom of the pan). Season broccoli with garlic powder, onion powder, salt and pepper (just eyeball it). Then sprinkle 1 tsp. dried basil and 1 tsp. oregano. Cover and reduce heat to medium low. Stir occasionally.
  8. Cook broccoli for 5 minutes then add peas and cook for an additional 2 minutes, covered. Stir occasionally. When done, drain remaining water.
  9. In the same bowl, combine the cooked pasta, chicken chunks, vegetables and creamy tomato sauce and mix it all together.
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"Magic" Bars

This recipe is Garrett's FAVORITE dessert. His mom makes them all the time and everyone gobbles them all up! Usually we just "eyeball" the coconut, chocolate chips, and marshmallows but I listed the actual amounts below.

"Magic" Bars (Recipe from: Susan Peterson)
1/4 cup butter, melted
3 cups graham cracker, crumbs
2 cups coconut, shredded sweetened
3 cups semi-sweet chocolate chips
3 cups marshmallows
1 (14 oz.) can sweetened condensed milk
1 cup walnuts, chopped (optional)

  1. Preheat oven to 350 F.
  2. Melt butter and mix with crushed graham crackers.
  3. Pat graham cracker into cookie sheet.
  4. Sprinkle coconut, chocolate chips, nuts (optional), marshmallows in that order.
  5. Pour sweetened condensed milk evenly over the top.
  6. Bake for 20-25 minutes or until marshmallows are golden brown.

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Monday, May 9, 2011

Pulled Pork Sandwiches

Nice & Saucy.
And if you are feeling real naughty ... (See post below for onion ring recipe)
You can either mix the pulled pork with the sauce before you put it on your bun or you can just pour sauce on like I did in the pictures.

Pulled Pork Sandwiches (Recipe from: Robin Falke)
Pork roast (I like the ones from Costco)
1/4 cup apple cider vinegar
Salt & pepper to taste
BBQ Sauce (I like Sweet Baby Ray's)

  1. Place pork roast in crock pot. Add 1/4 cup apple cider vinegar to crock pot. Season roast with salt and pepper. Cook on low until it shreds easily (usually around 6 hours but it depends just make sure the roast is cooked all the way)
  2. Take roast out of the crock pot. Do not dump the juice!
  3. Shred pork with two forks.
  4. Place pulled pork back into crock pot with the juices.
  5. Serve with BBQ sauce on hamburger buns.
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Onion Rings

Yaaa mmmm I like me some deep fried greasy food!

Onion Rings
Onion (Yellow or Sweet), sliced thin
3/4 cup flour
2/3 cup milk
1 egg
1 T. cooking oil
Lawry's seasoned salt (I usually just shake a bunch in there)

  1. Mix flour, milk, egg, oil and seasoned salt together until it becomes a batter.
  2. Dip sliced onion rings in batter than fry them in a deep fryer.
*I like to use shortening in my deep fryer because it doesn't smell as bad and it re-solidifies once it cools so its not as messy.
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Sunday, May 1, 2011

Baked Breaded Chicken

So I have TWO tasty breaded chicken recipes to share with you. The first is a yummy one that my friend Rachel made for us (I hope you don't mind I'm sharing!). It's easy and super delicious. The second one is one that I have had since I was a T.A. in the BYU foods lab and it is also super good! Enjoy!

Baked Breaded Chicken #1 (Recipe from: Rachel Trujillo)
1 lb. chicken breasts, cut into strips
1/2 cup seasoned bread crumbs
1 tsp. Italian seasoning
1/2 tsp. Garlic salt
3T. Mayo

Directions:
  1. Preheat oven to 425F.
  2. Combine bread crumbs, italian seasoning and garlic salt.
  3. Brush chicken on all sides with mayo and coat with bread crumb mixture.
  4. Place chicken pieces on greased baking dish. (I use a glass baking dish with foil)
  5. Bake 15-20 minutes.

Baked Breaded Chicken #2 (Recipe from: BYU cooking lab)
2 chicken breasts, cut into strips
1 cup plain bread crumbs
1/4 cup dry grated Parmesan cheese
2 T. dry parsley
1 tsp. Lawry's seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 tsp. salt
1/4 cup butter, melted

Directions:
  1. Preheat oven to 425F
  2. Combine dry ingredients in a shallow bowl or flat dish.
  3. Remove excess fat from chicken and cut into strips.
  4. Dip chicken pieces in melted butter. Let excess drip off.
  5. Dredge chicken pieces in crumb mixture. Let excess fall off.
  6. Place chicken pieces on greased baking dish. (I use a glass baking dish with foil)
  7. Bake 20 minutes or until thickest part of chicken is no longer pink and juices run clear.

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