I've been in an odd mood lately where very few things sound good to eat. On Saturday I was looking through an old recipe book and found one of my favorites--Oriental Chicken Salad, a recipe donated to me by my mother-in-law, the lovely Ann. I made the salad yesterday for Sunday dinner and there was much rejoicing from the husband quarters. I only changed one thing and that was instead of doing chicken I put in some leftover delicious pork tenderloin, and it worked fabulously!
I came home today from a morning at the library with my girls completely famished. I told myself I would just take a couple bites of the huge bowl of leftover salad... I finally put it away when there was about 1/2 cup left. So sue me. It was good. And then I knew what recipe I was posting today on this sad little neglected blog.
And SO! All you lucky readers/aspiring chefs/bored housewives--I present to you:
Oriental Chicken Salad
Dressing:
1/4 cup unseasoned rice vinegar 1/2 cup oil
2 Tblsp soy sauce 1 tsp seasame seed oil
1/4 cup sugar
Mix about together, except oil. Add oil gradually and thoroughly mix. Refrigerate at least one hour or overnight.
Salad: Toss
1 large head caggabe, shredded
1/4 cup green onion, chopped
2-3 chicken breasts, cut into small pieces, sauted and cooled
Topping:
2 packages Top Ramen, broken into small pieces
1/4 cup seasame seeds
1/4 slivered almonds
1/3 cup butter or margarine
Melt butter and add Ramen, seeds, and almonds. Saute 5 minutes on medium heat or until golden brown. Stir constantly. Drain on paper towel.
*Just before serving, toss everything together and serve. This is really great with slices of warm bread. Eat your heart out!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, March 16, 2009
Tuesday, December 16, 2008
Who knew that turnips were so good?
I haven't been sure if we were going to continue this blog, but I have really liked the idea of regularly sharing my favorite recipe of the week with friends and family. I often am trying new kinds of cooking, or a new ingredient here and there. Honestly, my tongue can get a little scared because it's never quite sure what it will encounter. Tonight Charming and I were discussing this and how usually the new recipes turn out to be absolutely delicious, and often the ones I am looking forward to end up being somewhat of a letdown. So there you have it.
Tonight that exact thing happened when I tried cooking with turnips. Who actually cooks with turnips? Peter Rabbit and Mr. McGregor are the only candidates I can offer you. I seriously couldn't have told you what they tast like or anything beyond that, but I trusted in the recipe and followed it the best I could. Another different ingredient for me was the tarragon--not an herb I am used to cooking with. The main thing that drew me to this recipe was the chicken thighs--I've found that they are the most tender (to the point of just simply falling off the bone to the touch) of any other chicken...parts.
Anywho, the point is that this dish was surprisingly delicious and I hope to get a chance to cook with turnips in the future!
Crock Chicken with Autumn Vegetables
1 Tablespoon olive oil
6 skinless chicken thighs
salt and pepper to taste
2 onions, chopped (I only used one, I find that often you can go overboard on the onions)
2 turnips, cut in 1/2 inch slices
2 carrots, cut in 1/2 inch slices
1 teaspoon tarragon
1 can chicken broth
1/2 cup white wine, optional
2 Tablespoons butter
2 Tablespoons flour
1 cup half and half
In a large skillet, heat oil over medium-high heat. Cook chicken until browned, about 3 minutes. Remove from skillet; salt and pepper to your taste.
Reduce the heat and add the onion to the skillet and cook for 2 minutes. Add remaining veggies and tarragon, tossing well to mix, but don't cook. Place vegetables in the crock-pot, then layer chicken on top. Pour in the chicken broth and wine.
Cook in low for 5-6 hours. When chicken is cooked, remove chicken and veggies; keep warm. (I actually just left everything in the crockpot and then when "adding cooking liquid" I just ladeled out about 3 cups of broth.)
In a saucepan, melt butter over low heat. Add flour and whisk together till well blended (no lumps!). Cook for a minute but don't brown. Add cooking liquid (see above note) and bring to a boil to simmer for a minute. Add half and half and bring up to a low simmer and cook until thickened, about 5 minutes. To serve, pour sauce over the vegetables and chicken.
Enjoy!
Tonight that exact thing happened when I tried cooking with turnips. Who actually cooks with turnips? Peter Rabbit and Mr. McGregor are the only candidates I can offer you. I seriously couldn't have told you what they tast like or anything beyond that, but I trusted in the recipe and followed it the best I could. Another different ingredient for me was the tarragon--not an herb I am used to cooking with. The main thing that drew me to this recipe was the chicken thighs--I've found that they are the most tender (to the point of just simply falling off the bone to the touch) of any other chicken...parts.
Anywho, the point is that this dish was surprisingly delicious and I hope to get a chance to cook with turnips in the future!
Crock Chicken with Autumn Vegetables
1 Tablespoon olive oil
6 skinless chicken thighs
salt and pepper to taste
2 onions, chopped (I only used one, I find that often you can go overboard on the onions)
2 turnips, cut in 1/2 inch slices
2 carrots, cut in 1/2 inch slices
1 teaspoon tarragon
1 can chicken broth
1/2 cup white wine, optional
2 Tablespoons butter
2 Tablespoons flour
1 cup half and half
In a large skillet, heat oil over medium-high heat. Cook chicken until browned, about 3 minutes. Remove from skillet; salt and pepper to your taste.
Reduce the heat and add the onion to the skillet and cook for 2 minutes. Add remaining veggies and tarragon, tossing well to mix, but don't cook. Place vegetables in the crock-pot, then layer chicken on top. Pour in the chicken broth and wine.
Cook in low for 5-6 hours. When chicken is cooked, remove chicken and veggies; keep warm. (I actually just left everything in the crockpot and then when "adding cooking liquid" I just ladeled out about 3 cups of broth.)
In a saucepan, melt butter over low heat. Add flour and whisk together till well blended (no lumps!). Cook for a minute but don't brown. Add cooking liquid (see above note) and bring to a boil to simmer for a minute. Add half and half and bring up to a low simmer and cook until thickened, about 5 minutes. To serve, pour sauce over the vegetables and chicken.
Enjoy!
Monday, December 8, 2008
Start the fun!
It's time to start the baking fun! I made this for my mom's birthday dinner, and it was a hit! It was SO easy to make, and a lot of fun. Even the little kids can get involved with this one!
1 envelope ranch dressing mix
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup butter or margarine melted
6 to 8 boneless chicken breasts
Directions:
1. In a shallow dish combine dressing mix, bread crumbs, and Parmesan cheese.
2. Melt the butter
3. Dip each piece of chicken in the butter, and then roll in the crumb mixture.
4. Place chicken in a greased 9"x13" baking dish.
5. Bake at 350* for 45 minutes or until the juices run clear
Yield: 6-8 servings
Baked Ranch Chicken
1 envelope ranch dressing mix
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup butter or margarine melted
6 to 8 boneless chicken breasts
Directions:
1. In a shallow dish combine dressing mix, bread crumbs, and Parmesan cheese.
2. Melt the butter
3. Dip each piece of chicken in the butter, and then roll in the crumb mixture.
4. Place chicken in a greased 9"x13" baking dish.
5. Bake at 350* for 45 minutes or until the juices run clear
Yield: 6-8 servings
Subscribe to:
Posts (Atom)
