Chinese Chicken Salad

November 12, 2012 by


This recipe has been a tradition for us for about 10 years now.  And I don’t see that changing anytime soon, it’s so yummy 🙂
It originated from my friend Janice, and has been tweaked a little to our tastes.  We usually make it around the holidays, sometimes for New Year’s Eve, sometimes (like this year) I’ll be making it for our “no cooking” night.  The day we put our tree and Christmas decorations up I always have a dinner that requires no cooking.  We eat by candlelight and Christmas music on our china.  I’ll make a few appetizers the day before, and this is perfect since what minimal prep it requires can be done at least a day in advance as well.
It never fails to please, and is wonderful for serving a large crowd as well.  We never seem to have any trouble eating it up though. 🙂

CHINESE CHICKEN SALAD
For Salad:
1/2 to 1 whole head cabbage, green or red*, shredded
2 green onions, thinly sliced
2 T sesame seeds
1/4 c peanuts
1 pkg Ramen noodles, chopped
2 chicken breasts, cooked and shredded
1 carrot, shredded
1/2 pkg wonton wrappers (Or premade crispy wonton strips
1/2 bunch fresh cilantro, leaves removed

For Dressing:
1/2 cup oil
1/2 cup rice vinegar
3 Tablespoons sugar
2 Tablespoons sesame oil
1 Tablespoon soy sauce
1 Tablespoon brown sugar
1 teaspoon powdered ginger
1/2 teaspoon black pepper

Make the crispy wonton strips.  Cut wrappers into 1/2″ strips and fry in  a couple inches of hot oil until crisp.  Drain on paper towels.
Combine all the salad ingredients and toss gently together.
Whisk the dressing ingredients together and toss with the salad.

*Start with half a head of cabbage, and see if you want more, this will depend on how big your cabbage is, and how finely you shred it.  If you’re serving a crowd, this is a great way to stretch it a little more as well.

Make ahead tip: You can have your dressing made days ahead of time, and even the salad.  Just keep the wonton strips, ramen, and peanuts on the side until just before serving so they stay crisp.

Filed Under: Chicken / Turkey, Salad / Dressings

Ziti with Bolognese

November 7, 2012 by

 


Time seems to be flying by so quickly anymore.  My babies are growing up so fast… well, okay, so they’re 9 and 5.  But they’ll always be my babies.

While I love getting all crazy and adventurous in the kitchen there is always room for simple meals.  That doesn’t mean simple can’t be delicious and homemade.  That’s why I keep some meal components in the freezer to help make a quick dinner that’s still homemade and make my hubby smile.  (Bolognese is at the very tippy top on his list of favorite things too).
This is perfect with a big salad and maybe even homemade baguettes or garlic bread.

ZITI WITH BOLOGESE
1 lb ziti, cooked just underdone
1 quart Bolognese (or your favorite spaghetti sauce)
1 cup ricotta cheese
1 T oil
1/4 tsp each salt and pepper
1 1/2 cups shredded mozzarella
1/2 grated Parmesan
1/4 cup fresh basil leaves, cut chiffonade, optional

Mix the mozzarella and parmesan together in a bowl and set aside.
Mix the ricotta, oil, salt, and pepper together in another bowl and set aside.
Mix the ziti and bolognese together and pour half in a greased 9 by 13 inch pan.


Dollop the ricotta mixture over pasta in pan.

Top with remaining pasta mixture and then sprinkle the cheeses over the top.  Bake at 400 degrees for 25 minutes.
Sprinkle with basil if using.

Filed Under: Pasta

Chicken with Tabbouleh

November 2, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I thought today would be a bad day to post a dessert recipe with it being the day after Halloween and all. 🙂
I love this recipe, and every time I make it I seem to make it a little different, but we love it every time.  Sometimes I leave the chicken out and serve it as a side dish, once I didn’t have any mint but used fresh parsley instead.  It wasn’t quite as flavorful, but still good.  I like to serve it with some kind of flatbread or pita bread, like soft wrap bread or Naan.

CHICKEN WITH TABBOULEH
1 cup bulgur wheat
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 tsp kosher salt
2 cups cooked chopped chicken
1 cup chopped green onions
1/2 cup fresh mint leaves, chopped
1 English cucumber, chopped
2 cups halved cherry tomatoes or chopped tomatoes
1 tsp black pepper

Place bulgur wheat in a bowl and pour 1 1/2 cups boiling water over the wheat.
Stir in the lemon juice, olive oil, and salt.  Cover tightly and let sit for about an hour at room temperature.
Add remaining ingredients and stir to combine.  Add more salt if needed.
Serve or cover and refrigerate.  Better after it sits.

Recipe adapted from Ina Garten

Filed Under: Chicken / Turkey

White Bean and Ham Soup

October 30, 2012 by

 

I am especially grateful for our mellow weather here in the Pacific Northwest with everything happening on the east coast right now.  We may get a lot of rain, but around here that’s really just “liquid sunshine”. 🙂

I feel very fortunate not to have to worry much about natural disasters happening here.   And really, all the rain just gives me more reasons to make soup. 🙂
I am a huge fan of soups because:
1. They’re delicious (or should be)
2. They’re easy to make (usually)
3. They are economical (at least the ones I make)
4. They make the house smell good while simmer. 🙂
5. I can make them ahead of time and we eat on time!

This one fits in… all those categories, and not to mention is a complete meal, no need for side dishes… well, maybe some baking powder biscuits… or cheddar drop biscuits… or whole wheat flax biscuits if you’re feeling fancy . 🙂
Leftovers rewarm well, but may be thicker so just add more water or chicken broth.
I used some leftover ham in ours, but you could use a ham steak, or even turkey ham if you really wanted.  I buy smoked ham hocks at my favorite local butcher, Butcher Boys , and I actually only use half since theirs has so much meat on them still.  Sometimes I don’t even add any ham to the soup and just use what is on the hock.  They are great about cutting them in half for me, and I keep some wrapped in butcher paper in the freezer at all times!

WHITE BEAN AND HAM SOUP
drizzle olive oil
1 lb ham, diced
1 white onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
4 garlic cloves, minced
4 cups chicken broth
6 cups water
1 smoked ham hock
1 pound dried navy beans, soaked overnight*
1 T minced fresh thyme, or 1 tsp dried
1/2 tsp pepper
3 T red wine vinegar

Heat oil in a pot over medium heat.
Add diced ham and cook for a few minutes, then add onion, carrots, and celery and cook until softened.
Add garlic and cook briefly until fragrant.
Add broth, water, ham hock, and beans.
Bring to a boil, then reduce heat and let simmer for about 1 1/2 hours until beans are tender and soup is slightly thickened.
Shred meat off the ham hock and add back to soup, along with thyme, pepper, and vinegar.

 *If you don’t have time to soak overnight you can cover beans with several inches of water and bring to a boil, then cover and let stand for an hour.

Recipe slightly adapted from Cook’s Country

Filed Under: Pork, Soups / Stews

DIY Halloween Bunting

October 26, 2012 by

It may be a little close to Halloween for a craft, but this one is so quick I have to share.  I threw it together one evening in no time, and you could too.

SUPPLIES:
Burlap
Letter stamps or stencils
Circle sponge dauber
Felt for backing
Twine
Black ink or paint
Orange ink or paint

Cut triangles out of burlap and add orange dots, then stamp or stencil on black letters.
Cut felt backing out pinking sheers, making them slightly smaller at the top, so burlap can fold over.
Place felt and burlap triangles together, with the twine at the top, fold the extra burlap over to the backside and sew along the top of the triangles, encasing the twine.

Filed Under: Halloween / Fall

Roasted Butternut Squash with Lemon

October 24, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I know.  I’ve shared alot of roasting recipes.  But it really is my favorite cooking technique…. I’m not sure if it even counts as a “technique” since it’s so simple.
Butternut squash has a wonderful sweetness that pairs well with citrus, and while I love citrus anytime of the year, in the fall and winter I love how it brightens up those fall flavors.
I’ve served this with roasted chicken, pork roast, even salads, and we’ve loved it every time!

ROASTED BUTTERNUT SQUASH WITH LEMON
1 large butternut squash
1 red onion, cut in 1 inch chunks
3 T fresh lemon juice, plus 3 T for serving
2 T olive oil
1 tsp dried thyme (or 1 T fresh)
3 garlic cloves, minced
kosher salt & black pepper

Peel, seed, and chop squash into 1 inch cubes.
Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
Roast at 425 degrees for 25-35 minutes, or until squash is tender.
Squeeze a little more fresh lemon juice on top just before serving.

Recipe adapted from Everyday Food

Filed Under: Side Dishes

Halloween Treat Pouches

October 22, 2012 by

I saw these on Pinterest and while I don’t have the time to make a few hundred for trick or treaters, I knew I could make a few for my daughter’s close friends.  They really enjoyed decorating and filling them and I think an older child would easily be able to do the small amount of sewing involved.
These would be fun to make to send family members who don’t live close by, or for a class party as well.

SUPPLIES
Paper, I used white kraft paper, but you could use whatever, even brown kraft paper or brown sacks
Fillers (small candy, Halloween jokes, toys, stickers, etc)
Google eyes and markers as desired for decorating

1. Make a template for the shape you want.  I did half in the shape of candy corn and half for ghosts.  Keep in mind what you will be filling them with so they will be big enough.
2.  Trace onto paper and cut out (1 for each pouch)
3. Place on a piece of paper for backing and sew 1/4 inch from the edge, leaving a couple inches unsewn.
4. Cut out backing.
5. Decorate the front of the pouches.

6.Place fillers inside pouches through the opening.  I used some foam jack-o-lantern stickers from Michael’s, pumpkin confetti from Target, candy and spider rings, and Halloween jokes printed from here.

7. Sew opening closed.  Done!

Filed Under: Halloween / Fall

Pumpkin Bread Pudding with Caramel Apple Sauce

October 17, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I don’t like bread pudding.  Or so I thought…
I’ve always thought of bread pudding as a southern food, which we never ate in our home, and I didn’t experience much of until I traveled with my job.
There are lots of things in the South that I loved… but bread pudding just wasn’t one of them.  And then… I made this one.  I tweaked and simplified it from Bobby Flay and I don’t know how different it ended up tasting, and I don’t care.  We absolutely loved it and when I served it at my Christmas Tea Party last year it was the biggest hit of everything.
All components can be made ahead of time, making it a perfect holiday dessert in my book.  Well… plus it’s delicious, delicious, delicious.. so that helps too. 🙂

PUMPKIN BREAD PUDDING WITH CARAMEL APPLE SAUCE
2 cups heavy cream
1 cup milk
1 vanilla bean, seeds scraped (reserve scraped bean for another use)
6 egg yolks
1/2 cup sugar
1 cup pumpkin puree, canned or homemade
Pumpkin bread, prepared according to recipe below
Caramel Apple sauce, recipe below
Whipped Cream

Whisk the cream, milk, and vanilla bean seeds in a small pot over medium heat.  Bring to a simmer.
Whisk the yolks, sugar, and pumpkin together in a large bowl.  Add the hot cream mixture slowly, whisking to combine.   Strain into another bowl.
Cut the pumpkin bread in 1 to 1/2 inch cubes and spread out in a 9 by 13 inch pyrex.  Pour the custard over the bread, pushing to submerge the bread fully.
Let sit for 10 to 15 minutes before placing the pyrex pan in a larger roasting pan and adding hot water halfway up the sides of the pyrex.
Bake uncovered for 1 hour at 325 degrees.

Remove from water bath and let cool slightly before serving.  Serve scoops topped with caramel apple sauce and whipped cream.
MAKE AHEAD: You can make this a couple days ahead of time, and rewarm in the oven just until warm.   Best eaten warm.

PUMPKIN BREAD
4 T unsalted butter
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
scant 1 cup (8 oz) pumpkin puree, canned or homemade
2 eggs
2/3 cup water

Whisk the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves together in a bowl.
Cream the butter, sugar, and oil with a hand mixer (or stand mixer with paddle attachment  on high until  light and fluffy, about 1 minute.
Add the pumpkin puree, mix until well combined.  Add eggs one at a time then add the flour mixture and water, mixing just until combined.
Butter a 9 inch loaf pan and spread batter in pan.
Bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.  Cool on a rack for 10 minutes, then remove from pan and cool completely.
Cut cooled bread into 1/2 inch cubes and spread out on a large baking sheet.
Bake at 325 degrees for about 20 minutes, flipping once.  Cool and set aside.

CARAMEL APPLE SAUCE
1 cup cream
1/2 cup apple juice
1 star anise
4 whole cloves
2 cinnamon sticks
1/8 tsp ground nutmeg
1 1/2 cups sugar
1/2 cup water
1 T apple cider vinegar

Combine the cream, apple juice, star anise, cloves, cinnamon sticks, and nutmeg in a small pot and bring to a simmer over medium high heat.
Remove from the heat and leave to steep for at least 20 minutes.
Strain into a clean pot and put on warm while you make the caramel in another pot:
Combine the sugar, water, and vinegar in a medium pot over high and cook without stirring until it is a deep amber color, about 8 minutes.  Slowly whisk in the warm cream, whisking constantly until smooth.
Make up to 2 days ahead of time, rewarming  on low when needed.

Recipes adapted from Bobby Flay

Filed Under: Desserts, Holiday Recipes

Refrigerator Pickles

October 15, 2012 by

 

 

 

 

 

 

 

 

I have a weakness for pickles.  The really tart, crisp ones.  Costco used to sell one I loved but they don’t carry them anymore.  So I decided to take matters into my own hands. 🙂
I have made them without the fresh dill if I couldn’t find any, but I prefer it with the dill if possible.  If you like spicier pickles, you could throw in a dried chili or two.  I usually make 3 or 4 quarts at a time, adjusting the recipe accordingly.
These do keep really well for a few months and are best after at least a couple days of sitting.

REFRIGERATOR PICKLES
Makes 1 quart

2 cups water
1 cup white vinegar
1 T salt
4 cloves garlic
2 tsp pickling spice
couple sprigs fresh dill
pickling cucumbers, number depends on size, usually about 3 or 4

Place the fresh dill in a quart size canning jar (wide mouth is easier to work with here).  Cut cucumbers into quarters and pack into jar.
Add garlic and pickling spice to jar as well.
Bring water, vinegar, and salt to a boil in a small pot.  Pour into jar, covering everything.  Let cool before covering with a lid.  Store in the fridge for up to 3 months.

Filed Under: Canning, Side Dishes

BLT Pasta

October 12, 2012 by


Bacon seems to mysteriousely dissapear once it’s cooked.  I think it’s that naughty kitchen fairy… or my hubby and kids. 🙂
I threw this together when I needed a quick pasta dinner to make and figured if I threw bacon in they would like it.  I was right.

BLT PASTA
3/4 lb bacon (about 8 thick slices)
1 medium red onion, chopped
3 garlic cloves, minced
2 1/2 cups grape tomatoes, halved
1/2 cup cream
1 lb pasta (I used campanelle, which is like torn little lasagna noodles), cooked
4 cups arugula
1 cup basil, torn
salt and pepper to taste
grated Parmesan cheese, for serving

Cook bacon and crumble, saving 1 T drippings.
Cook the pasta a minute underdone, reserving 1 cup of the pasta cooking water.
In the reserved tablespoon of drippings saute the red onion and garlic over medium high heat.
Add the tomatoes and cream and cook briefly.  Add salt and pepper to taste.
Add the pasta and let it finish cooking in the sauce, adding water as needed.
Add arugula and basil off the heat and toss together.
Top with freshly grated Parmesan cheese

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Filed Under: Pasta