Jaclynn Fry Peanut Dressing and Salad

 _____SALAD_____
Lettuce
Cabbage
Broccoli Slaw
Carrots- shredded
Cilantro- chopped
Sweet pepper- diced
A little chopped onion
Cucumber- diced
Sugar Snap Peas- cut in thirds
Pears- diced
Apples- diced
Mango- diced
Chicken- diced and browned with garlic, salt and pepper

_____DRESSING____

1/2c creamy peanut butter
1/3c tamari
3 T sesame oil
2-3T of lime juice
2 garlic cloves
1 T pickled ginger or regular ginger
1 jalapeno (seeds out, or cayenne powder or siracha)
2-3 T tabasco or garlic chili paste
2-3 T Honey

Lily had this salad at her friends house Anne Marie. Lily loved the salad.

Jaclynn said- I make this salad to use up whatever veggies I have in the fridge or what is on sale. I think the most important part of the salad is the cilantro. Everything else is whatever you have.

I make the salad with all the veggies and mix it up. Then you top it with chicken and wonton strips. We leave off the fruit and dressing until right before we serve it so everything doesn't go soggy.

Maple Romaine Salad

Main Ingredients--------------------------------------------------------------------- 

Romaine lettuce- chopped and washed

Blueberries

Granny smith apple- chopped (can omit this and use strawberries, blackberries, raspeberries)

Feta Cheese- crumbled (can use bleu or gorgonzola cheese isntead)

cinnamon almonds

Maple Dressing---------------------------------------------------------------

1/4t dry mustard

2 T vinegar

1/4 c maple syrup

1 T freshly squeezed lemon Juice (i also love some lemon zest in there)

1/2t salt

pepper

1/2 c oil

optional- you can add a squeeze or two of fake maple syrup or mapeline flavoring, for more flavor.

Cinnamon Almonds--------------------------------------------------------------

1 c sugar

2 t cinnamon

1 and 1/2t vanilla

1/4c water

Combine sugar and cinnamon. Mix Almonds in skillet with cinnamon mixture. Add vanilla and water to pan. Cook on medium high heat, stirring constantly until nuts are coated and no liquid is left. usually about 7-10 minutes.

Cool

Salads and Thanksgiving Recipes

 Cindy Dixon loves to have many salads for Thanksgiving. 
She inspires me. So I want incorporate these salads into Thanksgiving and Christmas.

Cauliflower And Broccoli Salad- Valentina's Corner

1/2 pack bacon, chopped & cooked (8 oz)
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)

Dressing-
1 cup mayonnaise
1/3 cup granulated sugar
1/4 cup white vinegar

Instructions
Cook bacon pieces, set onto a paper towel to cool. 
Cut broccoli and cauliflower into small florets. Finely chop onion

Prepare the homemade salad dressing. Combine the mayo, sugar, and vinegar.
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!

Cabbage Salad

A bag of cabbage salad (or shred cabbage, carrots, kale)

1 Bag of dry Ramen Crushed up (uncooked)

Slivered almonds

Dressing-

2 T vinegar

1/4c oil

2 T sugar

1 packet of Ramen Seasoning (oriental)

Romaine with Fruit and Maple Dressing

 Romaine With Fruit and Maple Dressing (zupa's copycat)

Romaine lettuce, washed and chopped

Blueberries

Granny Smith apple- chopped 

Feta Cheese crumbled

Cinnamon almonds

Maple Dressing-

-1/4t dry mustard

-2T White vinegar

-1/4c pure maple syrup

-1T lemon juice

-1/2t salt

-pepper

-1/2c oil

You can add a squeeze or two of fake maple syrup if you want stronger flavor)

-Omit the apple and use a variety of berries, strawberries, blueberries, blackberries, raspberries/

-Use bleu cheese or gorgonzola crumbles instead of feta

Easy Cinnamon Almonds-

1 c sugar

2 t cinnamon

1and 1/2t vanilla

1/4c water 

Combine sugar and cinnamon. Mix almonds in skillet with cinnamon mixture.

Add vanilla to the water and add to pan.

Vietnamese Noodles with Lemongrass Chicken

Original recipe Serves 4 people

Doubled recipe serves 8 people

CHICKEN AND MARINADE

       DOUBLE             ORIGINAL              

• ▢2-3lbs chicken     600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
• ▢2                          1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
• ▢4                          2 garlic cloves , finely chopped or minced
• ▢4 T                       2 tbsp lime juice
• ▢4T                        2 tbsp fish sauce (Note 2)
• ▢2T                       1 tbsp soy sauce (all purpose or light, NOT dark soy)
• ▢4T                       2 tbsp brown sugar
• ▢2T                      1 tbsp vegetable oil

NUOC CHAM (VIETNAMESE SAUCE)

• ▢1/4 cup fish sauce (Note 3)
• ▢4 tbsp rice vinegar
• ▢2 tbsp white sugar
• ▢1/2 cup water
• ▢2 garlic cloves , finely chopped
• ▢1 red birds eye chilli , finely chopped (Note 4)
• ▢3 tbsp lime juice

NOODLE BOWL

• ▢1/2 tbsp oil
• ▢200 g / 7 oz vermicelli noodles , dried
• ▢2 carrots , julienned
• ▢2 cucumbers , julienned (optional: remove seeds)
• ▢5 cups iceberg lettuce , finely sliced
• ▢3 cups bean sprouts
• ▢Handful of mint leaves
• ▢Handful of cilantro/coriander
• ▢Sliced red chilli (for garnish - optional)
• ▢Lime wedges (to serve - optional but recommended)

Instructions

LEMONGRASS CHICKEN

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

NUOC CHAM SAUCE

• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.

ASSEMBLE

• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

Recipe Notes:

1. Lemongrass - to prepare, peel the tough outer layers off to reveal the softer white part on the bottom ~1/3 of the lemongrass. Bruise using the back of the knife (see video). Don't slice too finely or finely chop, you want the pieces large enough so you can just brush them off (lemongrass is kind of tough, it has to be very finely chopped / cooked for a long time to eat).

You could sub with 1 tbsp lemongrass paste.

2. Fish sauce is a key ingredient in a lot of Asian cooking. Don't worry, it doesn't taste fishy when combined with other ingredients! It's an incredible flavour enhancer that has more depth than salt or soy sauce and is very cheap to buy at supermarkets or Asian grocery stores (even better value!).

3. Chilli -This can be substituted with any spicy chilli or even chilli paste. Adjust to your taste.

4. CUSTOMISE:

• Make this kid friendly by just serving the chilli on the side.
• To make it GLUTEN FREE, ensure you use GF tamari.
• Sub the vegetables with other vegetables of choice eg. capsicum/bell peppers, snow peas (finely sliced)

5. Freezing: Pop the chicken in the fridge as soon as it's in the marinade. Then let it defrost in the fridge - it will marinate during this time.

6. DIY Noodle Bowl Spread: Pile all the components on a large platter or separate bowls and let guests serve themselves. That's how I typically serve this.

7. Nutrition per serving.

RS Fireside Salad

 Strawberry Spinach Chicken Salad (Pampered Chef)

1. Chicken- season and cook

2. Dressing- 
1 lemon
2 T white wine vinegar
1/3c sugar
1 T vegetable oil
1 t poppy seeds

Zest lemon, needs 1/2 t zest. juice lemon measuring 2 T. 

Combine and whisk the following- the zest, lemon juice, vinegar, sugar, oil, poppy seeds. Cover and refrigerate until ready to use.

3. Salad-
1 C mixed greens
1 C Spinach
1/4 c sliced strawberries
1/4c sliced apples
1/8c raisins/craisins
1/8c feta cheese
1 T slivered almonds
2 T candied pecans

Mix all the salad ingredients together and then right before you serve add the dressing.

Chicken, Bacon, Avocado Salad

Le Creme De La Crumb

• 4-6 cups lettuce
• 4 strips of bacon, cooked til crisp and chopped
• 1 avocado, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken

vidalia onion dressing

• 1 medium vidalia onion, diced
• 1/2 cup olive oil
• 1/3 cup honey or more to taste
• 1/4 cup apple cider vinegar
• 1 teaspoon minced garlic
• 1/3 cup fresh squeezed orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 2 tablespoons mayo (optional, to thicken the dressing)

chicken marinade (optional)

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

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• If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside.
• Combine dressing ingredients in a food processor or quality blender, pulse until smooth.
• Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.

Oriental & Asian Chicken Salad

2 Chicken breasts cooked and sliced
1/2 head sliced green cabbage, if you want add romaine lettuce, red cabbage really looks beautiful
1/2c toasted almonds (425 roast for 7-12 min)
4 green onions
shredded carrot and/or broccoli

1 pkg of ramen noodles (425 roast for 3-5min)
1/4c sunflower seeds (425 roast for 7-12 min)
Optional- lo mein noodles

Dressing-
3 T vinegar (a mixture of both rice vinegar and/or apple cider)
1/2c oil (olive oil and/or sesame oil)
1/4t pepper
1 ramen season packet
Optional- 1/2t fish sauce

1. Prepare the dressing: In a small bowl or large measuring cup- vinegar,oil, pepper and season packet. Taste and add more salt as desired
2. In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. Sprinkle with the chow mein noodles, almonds, and green onion. Enjoy immediately or prepare everything and keep separate until ready to serve. The dressing wilts the cabbage and ramen noodles and lettuce quick.
3. In a pan over medium heat or in oven warm up vegetable oil.  Crush the Top Ramen noodles  (without flavor packets) and cook until slightly brown. 
4. Sometimes I mix the cabbage, carrots, green onions with the dressing, let sit in fridge. Then leave out the chicken, ramen, lo mein noodles, nuts/seeds till right before serving.
5. DELICIOUS!!!

serve with Lisa Morby's Pad Thai