Chinese Chicken Salad

This is a meal that my mom made when I was a kid and I have started making it for my family. My husband requests it. He requests a salad! This one is a pretty easy to get together. It is not a huge hit with my kids, but they like the chicken and the crispy wontons. I don't have anything other than a picture of the finished product, but I have faith that you'll forgive me.

Ingredients

3 chicken breasts

1 head iceberg
1 head leaf lettuce
Won tons
Rice sticks
2 TB slivered almonds
2 tsp sesame seeds

Dressing
6 green onions
4 TB sugar
6 TB rice vinegar
2 tsp salt
1 tsp pepper
1/2 cup oil

 Cook chicken and shred. Tear lettuce and place in a bowl. Fry won tons. Toast almonds and sesame seeds. Blend dressing ingredients until smooth. Pour over salad before serving.

Teriyaki Salmon and Coconut Rice

Have I mentioned how much I love salmon? I really love salmon! I love serving it with a sauce made from the marinade and a side of coconut rice. This is a bit of splurge meal for us, but it is worth every penny. I mean, look at that. I'm drooling just looking at the picture!

It doesn't take a ton of ingredients, but it is packed with flavor.

First step is to marinate the salmon in soy sauce, garlic, brown sugar, fresh ginger, and a little sesame oil for at least 30 minutes.

While the salmon marinates, get the rice going. I used a rice cooker, but if you don't have one, I'll include instructions for that too.

Heat a pan with some oil and get that salmon in, skin side down.

Let it get pretty crispy  and then flip it over carefully. The sugar on mine got a little burnt because I had the pan too hot.

Look at that caramelization! That is pure flavor. I use the leftover marinade to make a quick sauce and serve it over the rice and salmon.

Teriyaki Salmon with Coconut Rice

• 1 lb skin on salmon
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 cups jasmine rice (white works fine too)
• 1 (15 ounce) can coconut milk (make sure it is unsweetened)
• 1 clove of garlic
• 1 teaspoon salt

Start by marinating the salmon in the soy sauce, sesame oil, rice vinegar, cornstarch, garlic, and ginger for at least 30 minutes, in the fridge.

If you are using a rice cooker, use the recommended amount of liquid for 2 cups of rice. Just use the coconut milk and add water as needed. If you are making the rice in a pot, it is 2 cups of rice, the coconut milk, garlic, salt, and 1.5 cups of water. Put it in the pot, bring it to a boil, then turn it down to a simmer and cook, covered, for 20 minutes.

Heat a pan with a tablespoon or so of oil, don't go much higher than medium heat or the brown sugar will burn. Put the salmon in, skin side down and let it cook for 3-4 minutes to get the skin nice and crispy, then carefully flip it. Give it another 3-4 minutes or until it is cooked to your liking, I like mine a little on the rare side, so I always cook it less. When it is done, put it on a plate to rest while you make the sauce.

Once the pan is clear of the salmon, pour the marinade into the pan and let it simmer until it thickens up. Portion the salmon and serve it with the rice and sauce.

Almost One Pan Chicken and Veggies

 I love low prep meals when I am exhausted and let me tell you, today was quite a long day. Allergies are running rampant in our apartment and I didn't get much sleep because of it. My original plan for dinner was just not going to happen. Enter two sheet pans, one bowl, and a freaking delicious dinner!

 

Crispy, corn flake coated chicken, roasted brussel sprouts, and some roasted potatoes. I know, sprouts are not a fan favorite. I've always loved them, but you could easily sub broccoli or another green veggie for them, but let me tell you, they are amazing when roasted!

 

Preheat the oven to 425. Cut the brussel spouts and potatoes, tossed them in olive oil, salt, pepper, and garlic powder and then put them on a sheet pan.

In the oven they go! Yes, I did use the same bowl that I tossed the veggies in to dip my chicken in milk. Ain't nobody got time for two bowls. I crushed the corn flakes in my blender and then put them in a plastic bag with salt, pepper, smoked paprika, and garlic powder.

Dip the chicken in the milk

Then in the crumbs. Shake it around a little if you don't want to use your hands.

Sorry for the blur on this one, but there it is on the pan.

I used just legs and baked them for 35 minutes.

The result was some golden brown, crispy, super flavorful chicken

And those sprouts don't look too bad either!

Oven Fried Chicken and Roasted Veggies

Ingredients

• 8-12 chicken drumsticks
• 3 cups corn flakes, crushed very fine
• 1 cup milk (buttermilk, if you have it)
• Salt and pepper
• 1/2 tablespoon smoked paprika
• 1/4 cup Parmesan cheese
• 1 1/2 pounds fresh brussel sprouts
• 3 large potatoes
• 3 tablespoons olive oil
• 1 tablespoon each garlic powder and onion powder

Preheat the oven to 425. Cut the brussel sprouts in half and cut the potatoes into even pieces. Toss them in the oil, some salt and pepper, garlic powder, and onion powder. Put them on a sheet pan and into the oven.

Combine the corn flakes, some salt and pepper, parmesan cheese, and smoke paprika in a large zip top bag. Dip the chicken in the milk and then the corn flake mixture. Get that chicken on another sheet pan and into the oven for 35 minutes or until it has an internal temp of 165 and the juices run clear.

Pumpkin Banana Biscotti

I've never made biscotti before, but I pinned a recipe for pumpkin biscotti and had some extra pumpkin from the can I used for the Pumpkin pull apart bread, so I figured I'd give it a go. Turns out they are delicious! I'm not a crispy cookie fan, but it works so well with the flavors of these little bundles. My kids loved them too and I feel good that they are getting some extra veggies and fruit even if it is in a sugary form.

I had a very good helper, but that meant I didn't get a lot of pictures. First, cream the butter, sugar, spices, and baking powder together until smooth and creamy.

Add the banana and pumpkin puree and beat until combined. Then add the flour and mix until just combined. Over mixing will give you gummy biscotti.

On a pan lined with parchment paper, form the dough into two rectangles. Bake for 25 minutes at 350. Allow to cool on the pan for 5 minutes and turn the oven down to 325.

Slice the loaves into 6-10 pieces and put them back on the baking sheet and back in the oven for 25 minutes.

After 25 minutes, turn the oven off, prop it open a crack, and let the biscotti cool down with the oven. The result is a crispy and delightful bite! I would recommend eating these with a cup of hot chocolate or apple cider. 

Pumpkin Banana Biscotti

Adapted from Just a Taste

Ingredients

• 4 Tablespoons unsalted butter, softened
• 2/3 cup sugar
• 1 1/4 teaspoons pumpkin pie spice
• 3/4 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 very ripe banana, mashed
• 1/2 cup canned pumpkin purée
• 2 cups all-purpose flour

Method

1. Preheat the oven to 350 and line a baking sheet with parchment paper
2. Beat sugar, butter, spices, baking power, and salt until creamy and smooth
3. Add the banana and pumpkin and beat until combined
4. Mix the flour in just until combined, over mixing will make the dough gummy
5. Divide the dough in half and make two rectangles on the baking sheet
6. Bake for 25 minutes and allow to cool for 5 before slicing
7. Turn the oven to 325
8. Slice the loaves into 6-10 pieces and put them back on the baking sheet
9. Bake for another 25 minutes
10. Turn off the oven, leave the baking sheet and biscotti in there with the oven door open slightly until it is cooled
11. Enjoy with a mug of hot chocolate or apple cider

Easy Bruschetta

Ripe tomatoes, fresh basil, crispy bread, yum! Bruschetta is one of my favorite hot weather meals. It is also super easy and doesn't mean being in a hot kitchen forever.

Start by cutting the tomatoes. 

Saute some garlic in olive oil until it is very lightly browned.

Add thinly sliced basil and the garlic and oil to the tomatoes.

Throw in some chopped onion, a few splashes of balsamic vinegar, some salt, and pepper

Mix it up and bask in the glory of how gorgeous it is. Let it sit in the fridge for about an hour if you have time, if not, it is ready to serve immediately too.

Heat some oil, butter, bacon grease, or whatever your fat of choice is, in a pan and saute the bread until it is crispy and golden brown.

Top the bread with the tomato mixture and enjoy before it goes soggy! We like to eat it with sausages to balance out the meal, but I would be happy to eat the bruschetta by itself.

Bruschetta

Ingredients

• 6 ripe tomatoes
• 1 small onion, red if you have it
• 5-6 cloves garlic, minced
• 1/4 cup oil
• 1/4-1/2 cup fresh basil, thinly sliced
• 2-4 tablespoons balsamic vinegar
• Salt and pepper to taste
• your favorite good, crusty bread, I used Wegmans rosemary olive oil bread
• Oil to brown the bread

Method

1. Chop the tomatoes, onion, and slice the basil
2. Lightly brown the garlic in the olive oil
3. Combine the tomatoes, onion, basil, garlic and oil in a large bowl
4. Add the balsamic, salt, and pepper. It is super important to just add a little at a time and taste it repeatedly. You don't want it too salty or vinegary. Allow the flavors to combine for about an hour in the fridge or serve right away.
5. Brown the bread in oil until golden brown and crispy.