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Some recipes are linked to where they were originally retrieved. If you wish to see pictures of some of the dishes, try clicking on the food's title. Some will take you to another website whiles others will not. Enjoy!
Another amazing Asian dish!
First prepare:
2-3 chicken breasts cut into chunks and cooked (Cook it with some peanut sauce tossed or any other spices you like to give the chicken some added flavor)
First prepare:
2-3 chicken breasts cut into chunks and cooked (Cook it with some peanut sauce tossed or any other spices you like to give the chicken some added flavor)
1 lb noodles, fully cooked and drained (any kind you prefer)
In a small sauce pan brown 4 tsp minced garlic in some olive oil then add:
1/4 c. vegetable oil
1/3 c. white vinegar
1/4 c. sugar
1/8 c. sesame seeds
3 Tbsp. soy sauce
1/2 Tbsp. red pepper flakes (or other spicing such as hot sauce or chilies)
For added flavor:
2 c. steamed broccoli (optional)
cashews to taste (optional)
For added flavor:
2 c. steamed broccoli (optional)
cashews to taste (optional)
Toss the chicken, noodles, and sauce together in a large fry pan or wok on medium heat. Let it all simmer together for about five minutes so the noodles absorb some of the sauce. Toss in steamed broccoli and cashews (optional). Serve hot.
Chicken Salad Sandwiches
Here is a really good chicken salad recipe that I've had over the years. Kory mentioned it today that we should post it.
4 c. diced cooked chicken (5 large breasts)
3 green onions, chopped
2 c. diced celery
2/3 c. almond slices
4 hard-boiled eggs, chopped
grapes or apples, diced (optional)
Sauce:
2 c. mayonnaise
1 scant tsp. salt
2 Tblsp. lemon juice
1 cup grated cheddar cheese
Add sauce to dry ingredients and stir well. Spread in a 9x13 pan and top with cheese.
Bake uncovered at 350 degrees for 15 minutes. Serve on croissants as a sandwich or alone on a bed of lettuce.
4 c. diced cooked chicken (5 large breasts)
3 green onions, chopped
2 c. diced celery
2/3 c. almond slices
4 hard-boiled eggs, chopped
grapes or apples, diced (optional)
Sauce:
2 c. mayonnaise
1 scant tsp. salt
2 Tblsp. lemon juice
1 cup grated cheddar cheese
Add sauce to dry ingredients and stir well. Spread in a 9x13 pan and top with cheese.
Bake uncovered at 350 degrees for 15 minutes. Serve on croissants as a sandwich or alone on a bed of lettuce.
Shay has been wanting a good cashew chicken and she finally found one. Satisfy your Asian craving without going out to eat! Add an egg rolls from Costco for the ultimate experience. ;)
Ingredients:
2 boneless skinless chicken breast, about 10 oz. (cut into small cubes)
1 cup cashew nuts
1-2 small green bell pepper, about 4 oz. (cut into small square pieces)
10 slices ginger
1/2 onion (cut into small square pieces)
Marinate:
2 teaspoon baking soda (to tenderize meat if you want)
2 teaspoon corn starch
1 teaspoon apple juice
Sauce:
1 Tablespoon oyster sauce
1 1/2 teaspoon soy sauce
6 Tablespoons water
6 dashes white pepper powder
1 teaspoon sugar
1 teaspoon apple juice
1/4 teaspoon sesame oil
Salt to taste
Ingredients:
2 boneless skinless chicken breast, about 10 oz. (cut into small cubes)
1 cup cashew nuts
1-2 small green bell pepper, about 4 oz. (cut into small square pieces)
10 slices ginger
1/2 onion (cut into small square pieces)
Marinate:
2 teaspoon baking soda (to tenderize meat if you want)
2 teaspoon corn starch
1 teaspoon apple juice
Sauce:
1 Tablespoon oyster sauce
1 1/2 teaspoon soy sauce
6 Tablespoons water
6 dashes white pepper powder
1 teaspoon sugar
1 teaspoon apple juice
1/4 teaspoon sesame oil
Salt to taste
- Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.) (OPTIONAL STEP)
- Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
- Mix the sauce together and set aside.
- Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
- Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
- Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
- Add in the cashew nuts and do a few quick stirs.
- Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.
Num Yummy....This recipe came from Favorite Family Recipes blog. You can pick and choose your toppings with what you have in your cupboard or not.
1 Lb chicken
1 bottle Buffalo Chicken sauce (any you like! We used Buffalo Wild Wing's "Medium" sauce ;) )
Lettuce
Hard boiled eggs, peeled and sliced
Avocado, sliced in pieces
Corn kernels
Chedder or Pepperjack cheese, shredded
Black beans, drained (optional)
Sunflower seeds (optional)
Tortilla strips or croutons
Ranch or blue cheese dressing of your choice
Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes. (Shortcut = Or you can just grill the chicken in a George Forman and toss it with the sauce in a bag.) Cut chicken into slices and place in a large bowl. Coat chicken in more buffalo sauce. Shred lettuce and place on plate and add chicken, egg, avocado, corn, cheese, sunflower seeds (optional), and top with croutons or we like tortilla strips. Add ranch or blue cheese dressing to your tasting.
1 Lb chicken
1 bottle Buffalo Chicken sauce (any you like! We used Buffalo Wild Wing's "Medium" sauce ;) )
Lettuce
Hard boiled eggs, peeled and sliced
Avocado, sliced in pieces
Corn kernels
Chedder or Pepperjack cheese, shredded
Black beans, drained (optional)
Sunflower seeds (optional)
Tortilla strips or croutons
Ranch or blue cheese dressing of your choice
Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes. (Shortcut = Or you can just grill the chicken in a George Forman and toss it with the sauce in a bag.) Cut chicken into slices and place in a large bowl. Coat chicken in more buffalo sauce. Shred lettuce and place on plate and add chicken, egg, avocado, corn, cheese, sunflower seeds (optional), and top with croutons or we like tortilla strips. Add ranch or blue cheese dressing to your tasting.
Kory and I made this one after watching Worst Cooks in America. It turned out just like that picture and was easy!
Compound Butter:
- 1 stick (1/2 cup) unsalted butter, softened
- 2 tablespoons drained and finely chopped oil-packed sundried tomatoes
- 1 teaspoon minced fresh sage
- 1 tablespoon finely chopped fresh parsley leaves
- Pinch Cajun spice
- Pinch salt
Pork:
- 1 (2-pound) boneless pork loin
- 1/2 cup all-purpose flour
- Salt and pepper
- 1/4 cup oil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh parsley
For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
Serve with asparagus, green beans, or your favorite side vegetable.
For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
Serve with asparagus, green beans, or your favorite side vegetable.
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