Yield: 2 entree sized salads
6-8 cups romaine lettuce
2 chicken breasts
1/2 cup crispy rice noodles
1/2 cup sliced almonds
2 tablespoons shredded carrots
2 tablespoons olive oil
salt and pepper
Grill chicken breasts, by first placing into plastic wrap, and gently pounding them to about 3/8 of an inch thick. If you have a grill you can use a grill to cook your chicken breasts. You can also cook the chicken breasts in a skillet, add olive oil to a skillet and heat on medium heat. Season chicken breasts with salt and pepper, and cook for approximately 5 to 7 minutes on each side. Place fully cooked chicken breasts onto a plate, and allow to rest for 4 to 5 minutes before slicing.
Toast almonds by placing in a small skillet over medium heat, watch almonds carefully, there is a fine line between toasted almonds and burnt almonds. Shake pan gently and when you begin to smell the almonds they are toasting, allow them to toast for a few seconds more and immediately place almonds onto a paper towel and allow them to cool for a moment or two.
Assemble salads by first putting down the lettuce, I use about 3 to 4 cups of lettuce, add the shredded carrot, 1/4 cup crispy rice noodles, 1/4 cup toasted almonds, and then place on sliced chicken. Serve with Oriental Salad Dressing.
Dressing
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Applebee’s Oriental Salad Dressing
July 11, 2010
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I have to admit that the Applebee’s Oriental Salad Dressing had me stumped, and stumped for a long time. I love the sweet almost smoky flavor of the Applebee’s Oriental Salad Dressing, I haven’t been able to go into that restaurant and not order extra salad dressing each time I went. So began the experimenting on the Applebee’s Oriental Salad Dressing. This salad dressing is a variation on vinaigrette; vinaigrettes are made with vinegar, oil, seasonings, and Dijon mustard. Since this dressing was creamy, adding mayonnaise gives this dressing creaminess. Now for the oil, we are using regular sesame oil, and a toasted sesame oil. Using all sesame toasted oil over powers the salad dressing, so you just want to use a touch of the dressing for an enhanced flavor.
Applebee’s Oriental Salad Dressing
Yield: approximately 3/4 cup.
1/4 cup Mayonnaise
4 tablespoons Rice Wine Vinegar
2 tablespoons sugar
2 tablespoons sesame seed oil
1 teaspoon toasted sesame seed oil
1 teaspoon Dijon mustard
In a medium sized bowl combine sugar, and rice wine vinegar, and mix until sugar is completely dissolved. Add remaining ingredients and stir until well blended. Refrigerate salad dressing in a covered container for up to one week.
A couple of notes about the ingredients, the rice wine vinegar is carried in most grocery stores, be careful not to purchase the seasoned rice wine vinegar, as it is sweetened, and a salad dressing made with that makes the dressing way too sweet. The sesame oil can be found in the regular section of the oils in a grocery store. Now the toasted sesame oil look in the Oriental section of your grocery store.
Wednesday, November 30, 2011
Sunday, November 27, 2011
Roasted New Potatoes
new potatoes
good quality olive oil
kosher salt
You can use as many potatoes as desired, if they are small I generally have at least 3 per person. Preheat your oven to 450 degrees. Wash potatoes, pierce and place in long oblong dish (I like glass the best but you can use aluminum). Coat potatoes with a good quality olive oil and turn potatoes to distribute, make sure there is some excess in the bottom of the pan also. Spread kosher salt over all and roast potatoes, turning occasionally for 1 – 1 1/2 hours.
good quality olive oil
kosher salt
You can use as many potatoes as desired, if they are small I generally have at least 3 per person. Preheat your oven to 450 degrees. Wash potatoes, pierce and place in long oblong dish (I like glass the best but you can use aluminum). Coat potatoes with a good quality olive oil and turn potatoes to distribute, make sure there is some excess in the bottom of the pan also. Spread kosher salt over all and roast potatoes, turning occasionally for 1 – 1 1/2 hours.
Friday, November 25, 2011
Pot Roast
cooking oil
1 pot roast – medium sized
1 large onion, chopped or sliced
1 tsp. minced garlic (or powdered)
salt & pepper to taste
1 can tomatoes
2 bay leaves
3/4 – 1 cup brown sugar ( more depending on your taste preference)
1 can mushrooms if desired
Put some cooking oil in the bottom of a stock pot or large saucepan (one with a lid) and heat. Once oil is hot add the pot roast. Be sure to brown well on all sides and edges as this will help keep in the juices. Once meat has browned nicely add the onions & garlic. Sprinkle meat with enough salt & pepper to your desired taste on all sides. Once onions have cleared slightly, add the remaining ingredients. Stir to mix all and just taste the liquid. If it does not taste sweet enough for you add more brown sugar. Cover with a lid and turn heat down to medium on a propane stove and 8 on an electric. Let cook for 3- 3 1/2 hrs or until meat is no longer pink inside. Be sure that you turn the meat every 15 – 20 minutes and stir the sauce over the meat and around it to avoid it sticking. When finished cooking the meat will be very tender and you will have a thick but sweet chunky gravy.
1 pot roast – medium sized
1 large onion, chopped or sliced
1 tsp. minced garlic (or powdered)
salt & pepper to taste
1 can tomatoes
2 bay leaves
3/4 – 1 cup brown sugar ( more depending on your taste preference)
1 can mushrooms if desired
Put some cooking oil in the bottom of a stock pot or large saucepan (one with a lid) and heat. Once oil is hot add the pot roast. Be sure to brown well on all sides and edges as this will help keep in the juices. Once meat has browned nicely add the onions & garlic. Sprinkle meat with enough salt & pepper to your desired taste on all sides. Once onions have cleared slightly, add the remaining ingredients. Stir to mix all and just taste the liquid. If it does not taste sweet enough for you add more brown sugar. Cover with a lid and turn heat down to medium on a propane stove and 8 on an electric. Let cook for 3- 3 1/2 hrs or until meat is no longer pink inside. Be sure that you turn the meat every 15 – 20 minutes and stir the sauce over the meat and around it to avoid it sticking. When finished cooking the meat will be very tender and you will have a thick but sweet chunky gravy.
Wednesday, November 23, 2011
Twice Baked Potatoes
Yield: 4 servings.
3 – 4 Large baking potatoes
1 small can Campbell’s Cream of Mushroom Soup
1 lb. crisply fried and crumbled hickory smoked bacon
2 cups shredded medium to sharp cheddar cheese
1 1/2 to 2 cups of Daisy Sour Cream
Handful of fresh, finely minced chives
Salt & pepper to taste
Bake potatoes, wrapped in foil until fork tender. Cool at room temperature for an hour or so. Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later. Add sour cream, soup, bacon and more than half of the cheese to potaoes in bowl. Whip with electric mixer until barely blended. Fold in chives and bacon. Scoop mixture back into the potato shells and top with rest of cheese. Bake in oven at 375 until bubbly and browned.
3 – 4 Large baking potatoes
1 small can Campbell’s Cream of Mushroom Soup
1 lb. crisply fried and crumbled hickory smoked bacon
2 cups shredded medium to sharp cheddar cheese
1 1/2 to 2 cups of Daisy Sour Cream
Handful of fresh, finely minced chives
Salt & pepper to taste
Bake potatoes, wrapped in foil until fork tender. Cool at room temperature for an hour or so. Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later. Add sour cream, soup, bacon and more than half of the cheese to potaoes in bowl. Whip with electric mixer until barely blended. Fold in chives and bacon. Scoop mixture back into the potato shells and top with rest of cheese. Bake in oven at 375 until bubbly and browned.
Sunday, November 20, 2011
Slow-Cooked Country Ribs
3 pounds country style pork ribs
1 cup water
1/2 cup ketchup
1 medium onion, chopped
2 tablespoons vinegar
1 tablespoon sugar
4 teaspoons Worcestershire Sauce
1 teaspoon salt
1 teaspoon ground mustard
1 beef bouillon cube
1/4 teaspoon paprika
1/4 teaspoon pepper
Place ribs in a slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.
1 cup water
1/2 cup ketchup
1 medium onion, chopped
2 tablespoons vinegar
1 tablespoon sugar
4 teaspoons Worcestershire Sauce
1 teaspoon salt
1 teaspoon ground mustard
1 beef bouillon cube
1/4 teaspoon paprika
1/4 teaspoon pepper
Place ribs in a slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.
Friday, November 18, 2011
Outback Steakhouse Steamed Green Beans
1 pound fresh green beans - french style are best
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon Maggi seasoning - you can substitute with soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
Instructions
Steam green beans in either a steamer or your microwave until they are just done, you want them still firm. In my microwave it takes about 2 minutes to steam up the green beans, while the green beans are steaming, begin your seasoned butter sauce.
In a small saucepan over medium-low heat add 1/2 cup butter, 1/2 teaspoon Maggi seasoning, brown sugar, garlic powder, salt, and pepper. Stir until the brown sugar is completely dissolved. When the green beans are done, place in a bowl. Add about half of the butter mixture, in the bowl, and add the fresh steamed greens in the bowl. Stir the green beans until they are coated with the butter seasoning.
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon Maggi seasoning - you can substitute with soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
Instructions
Steam green beans in either a steamer or your microwave until they are just done, you want them still firm. In my microwave it takes about 2 minutes to steam up the green beans, while the green beans are steaming, begin your seasoned butter sauce.
In a small saucepan over medium-low heat add 1/2 cup butter, 1/2 teaspoon Maggi seasoning, brown sugar, garlic powder, salt, and pepper. Stir until the brown sugar is completely dissolved. When the green beans are done, place in a bowl. Add about half of the butter mixture, in the bowl, and add the fresh steamed greens in the bowl. Stir the green beans until they are coated with the butter seasoning.
Wednesday, November 16, 2011
Strawberry Champagne Slushies
makes approximately six servings
Ingredients:
- 1 16 oz container fresh strawberries, hulled
- 1 750 ml bottle champagne or sparkling wine
- 2 tablespoons honey
Begin by dividing bottle of sparkling wine; pour half into a blender, then pour other half into a large glass, cover and set aside in the refrigerator. Add strawberries and honey to blender and blend until all chunks have disappeared. Pour mixture into ice cube trays and freeze until completely solid. Once ice cubes have formed, remove them from the trays and return to blender. Add remaining champagne and blend until a thick, slushie consistency has formed. Pour into champagne glasses and serve.
Recipe taken from here.
Ingredients:
- 1 16 oz container fresh strawberries, hulled
- 1 750 ml bottle champagne or sparkling wine
- 2 tablespoons honey
Begin by dividing bottle of sparkling wine; pour half into a blender, then pour other half into a large glass, cover and set aside in the refrigerator. Add strawberries and honey to blender and blend until all chunks have disappeared. Pour mixture into ice cube trays and freeze until completely solid. Once ice cubes have formed, remove them from the trays and return to blender. Add remaining champagne and blend until a thick, slushie consistency has formed. Pour into champagne glasses and serve.
Recipe taken from here.
Sunday, November 13, 2011
Pumpkin Pie Milkshake
1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers
Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers
Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.
Friday, November 11, 2011
Chicken Noodle Soup
1/2 cup onion chopped
1 cup carrots chopped
1 cup celery chopped
2 TBS olive oil
3 32 oz. boxes of chicken broth
2 cups shredded chicken
1 pound egg noodles
1 can cream of chicken soup
2 TBS fresh parsley
Salt and Pepper to taste
In a large pot, add olive oil and add onions, carrots and celery. Cook until soft. Add chicken broth and bring to a boil. Add egg noodles and cook as directed on package. Add chicken, cream of chicken soup and parsley. Add salt and pepper to taste.
1 cup carrots chopped
1 cup celery chopped
2 TBS olive oil
3 32 oz. boxes of chicken broth
2 cups shredded chicken
1 pound egg noodles
1 can cream of chicken soup
2 TBS fresh parsley
Salt and Pepper to taste
In a large pot, add olive oil and add onions, carrots and celery. Cook until soft. Add chicken broth and bring to a boil. Add egg noodles and cook as directed on package. Add chicken, cream of chicken soup and parsley. Add salt and pepper to taste.
Wednesday, November 9, 2011
Cinnamon Roasted Almonds
Ingredients:
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
Supplies:
large cookie sheet with sides (or two 9x13 pans)
no-stick cooking spray (Pam), oil or shortening for greasing cookie sheet
medium and small mixing bowls
fork
wide spatula or mixing spoon
Also preheat your oven to 250 F.
Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.
Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.
In a small mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.
Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating--or just leave them and enjoy them later after they're roasted.
Lightly grease your cookie sheet either by spraying with Pam or wiping with a paper towel dabbed with oil or shortening.
Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times so they're in one layer. You may need to use two pans if your cookie sheet isn't big enough.
Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals).
A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.
After an hour of roasting, allow them to cool. Keep them stored in an airtight container.
Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
Supplies:
large cookie sheet with sides (or two 9x13 pans)
no-stick cooking spray (Pam), oil or shortening for greasing cookie sheet
medium and small mixing bowls
fork
wide spatula or mixing spoon
Also preheat your oven to 250 F.
Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.
Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.
In a small mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.
Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating--or just leave them and enjoy them later after they're roasted.
Lightly grease your cookie sheet either by spraying with Pam or wiping with a paper towel dabbed with oil or shortening.
Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times so they're in one layer. You may need to use two pans if your cookie sheet isn't big enough.
Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals).
A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.
After an hour of roasting, allow them to cool. Keep them stored in an airtight container.
Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat
Sunday, November 6, 2011
Chicken Tortilla Bake
3 cups chicken, cooked, shredded
2 cans (4 oz. each) green chilies, chopped
1 cup chicken broth
1 can (10 ¾ oz.) condensed Cream of Mushroom soup, undiluted
1 can (10 ¾ oz.) condensed Cream of Chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 cups (8 oz.) cheddar cheese, shredded, divided
Directions:
1. In a bowl, combine the chicken, chilies, broth, soups and onion; set aside.
2. Warm tortillas according to package directions.
3. Layer half of the tortillas on the bottom of a greased 13" x 9" x 2" baking pan, cutting to fit pan if desired.
4. Top with half of the chicken mixture and half of the cheese.
5. Repeat layers and bake, uncovered, at 350ยบ F for 30 minutes.
2 cans (4 oz. each) green chilies, chopped
1 cup chicken broth
1 can (10 ¾ oz.) condensed Cream of Mushroom soup, undiluted
1 can (10 ¾ oz.) condensed Cream of Chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 cups (8 oz.) cheddar cheese, shredded, divided
Directions:
1. In a bowl, combine the chicken, chilies, broth, soups and onion; set aside.
2. Warm tortillas according to package directions.
3. Layer half of the tortillas on the bottom of a greased 13" x 9" x 2" baking pan, cutting to fit pan if desired.
4. Top with half of the chicken mixture and half of the cheese.
5. Repeat layers and bake, uncovered, at 350ยบ F for 30 minutes.
Wednesday, November 2, 2011
Los Angeles City School Old-Fashioned Crumb Cake
Recipe taken from the L.A. Times Food Section
2 1/2 cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk
Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend well. Add to flour mixture. Do not over-mix. Spoon batter into greased 13x9-inch baking pan. Sprinkle with 1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.
8 to 10 servings. Each of 10 servings: 398 calories; 273 mg sodium; 22 mg cholesterol; 18 grams fat; 57 grams carbohydrates; 4 grams protein; 0.08 gram fiber.
2 1/2 cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk
Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend well. Add to flour mixture. Do not over-mix. Spoon batter into greased 13x9-inch baking pan. Sprinkle with 1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.
8 to 10 servings. Each of 10 servings: 398 calories; 273 mg sodium; 22 mg cholesterol; 18 grams fat; 57 grams carbohydrates; 4 grams protein; 0.08 gram fiber.
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