Sesame Chicken Thai Salad

1 lb Chicken Tenders

1 head Napa Cabbage* (shredded)

1 head Iceberg Lettuce (shredded)

1 Red Bell Pepper (sliced into strips)

2 Carrots (sliced into strips)

3 Green Onions (chopped)

1 cup Snap Peas (chopped)

1/2 cup Baby Corn (chopped)

1/2 cup Bean Sprouts

1/4 cup Sesame Seeds (toasted)

2 tbs Canola Oil

1 dash Sesame Oil

*Use the cabbage you like best

Marinade for Chicken

1 tsp Aji-Mirin

2 tbs Teryaki Sauce

Dressing†
2 tbs Creamy Peanut Butter
1/4 cup Orange Juice (no pulp)
1/4 cup Aji-Mirin
1-1/2 tbs Dumpling Sauce
1/2 tbs Ginger (grated)
2 tsp Spicy Asian Chili Sauce
1 tbs Honey

†If you prefer heavy dressing, double this recipe.

Begin by marinating the chicken tenders for at least 2-3 hours. Then, combine the ingredients for the dressing, mix thoroughly and place in refrigerator. (1.) In a non-stick skillet, heat canola oil and sesame oil together. Add chicken and cook on both sides. When chicken is finished, turn off heat and sprinkle both sides with toasted sesame seeds. Allow to cool wrapped in foil. (2.) Prepare and chop all vegetables. (3.) Clean and shred cabbage and lettuce and mix together with veggies in a large salad bowl. Toss with dressing thoroughly. Add chicken over salad. Garnish with Cilantro if you like it.

Phuket-Phantastic!

June 2012 Monthly Giveaway!

The next drawing will be on June 30th, 2012 for a durable, Bamboo Cutting Board! It is a handy size for chopping small things... slightly larger than those used by bartenders, etc.

Remember— you have to join the blog to be included in the drawings.




If your name is drawn and you are a winner, I will send you a message for the address where you want the prize sent. I really appreciate your messages and comments!

Thank you!

Jilly

May Monthly Giveaway Winner

Congratulations to Jill Winterhalter! Your name was drawn today for our monthly giveaway. Please send an email to jill@ripcreative.com with the address where you would like the prize sent. Thanks to everyone for joining my blog!

The prize for June will be posted later this weekend!

Jill Winterhalter's new hamburger patty press will be mailed next week. Happy grilling!

Jalapeño Peppadew Relish

12 oz. Sweet Relish
1 or 2 Jalapeño Peppers (seeded and diced)
6 - 8 Small Peppadew Peppers* (diced)
1-1/2 cups Yellow Onion (diced)

*You can also use Roasted Sweet Peppers but Peppadews are best

This is the best relish for hot dogs or just about anything! Simply mix above ingredients and let rest overnight in refrigerator. It will be your new favorite!

Relicious!

Cornbread Salad

1 pkg Cornbread Mix (baked and crumbled)
Head of Romaine Lettuce (shredded)
2 sm Red Tomatoes (chopped)
1 cup Red Onion (diced)
10 slices Bacon (cooked and crumbled)
2 cups Swiss Cheese (shredded)
2-1/2 cups Smoky Turkey or Chicken (chopped)
1 Yellow Pepper (diced)
1/2 Green Pepper (diced)
3 Celery Stalks (chopped)
1/2 cup Yellow Corn
1-1/2 cups Ranch Dressing
1/2 cup Mayonnaise
1/4 cup Buttermilk
2 Green Onions (chopped)
2 tbs Chipotle Peppers in Adobo (chopped)

This is an easy and delicious one! I use a glass Trifle bowl and it really looks great. Make this at least 8 hours before serving and better if you can make it 24 hours ahead. Mix together the ranch dressing, buttermilk and chipotle peppers. And in this order, layer 1/2 of each ingredient listed above and spoon dressing over then repeat:

Cornbread
Lettuce
Tomato
Red Onion
Bacon
Cheese
Turkey or Chicken
Yellow/Green Bell Pepper
Celery
Corn
Dressing

So... the cornbread on bottom and you layer it up from there. Once ready to serve, chop green onions and sprinkle over the top.

Stackalicious!

Chicken Enchiladas

3 Chicken Breasts (boneless/skinless)

1-1/2 cups Mojo Criollo*

1 cup Yellow Onion (diced)

4 Cloves Garlic (diced)

1 tsp Coriander (ground)

2 tbs Butter

4 oz Green Chilis (can)

1 tsp Black Pepper

8 oz Sour Cream

2 cups Monterrey Jack Cheese (shredded)

3 tbs Flour

2 cups Chicken Stock

Flour Tortillas

*See photo at bottom.

(1.) Marinate chicken breasts in Mojo Criollo for at least an hour (better if 4-6 hours). Grill chicken (over Mesquite if possible) or cook in non-stick skillet. Once cooled, chop into small pieces (2.) Mix flour with sour cream and set aside. Combine onions, garlic, coriander and butter in a non-stick skillet and saute until onions are transparent. (3.) Add chicken stock, one cup of cheese and sour cream/flour mixture and heat until bubbly with all cheese melted thoroughly. (4.) Mix 2 cups of sauce with chopped chicken. Roll into tortillas and place in baking dish. (5.) Take remaining sauce and pour over rolled tortillas. Cover baking dish with tinfoil and place in pre-heated 350˚F oven for 25 minutes. (6.) Remove tinfoil (carefully) and cover top with remaining cheese. Return to oven uncovered and heat until cheese is melted and slightly browned. Serve with diced tomato, onion and black olives (or whatever you like... see photo below).

Happy Cinco De Mayo!

Chicken Frascati with Low-fat Fettuccine Alfredo

4 Chicken Breasts (boneless and skinless)
8 oz Fettuccine
3 cups Flour
2 tsp salt/pepper
1-1/2 cups Parmesan Cheese (grated)
1 Egg
1 cup Milk (2%)
1 cup Extra Virgin Olive Oil

Frascati Sauce
3 tbs Butter or Margarine
1/2 cup Frascati Wine*
2 Lemons (juiced)
6 oz. Artichoke Hearts

*Photo below. Use chicken broth as a substitute.

Low-Fat Alfredo Sauce

6 wedges Laughing Cow Cheese (Swiss)

1 wedge Laughing Cow Cheese (Garlic Herb)

2 tbs Butter or Margarine

3/4 cup Milk (2%)
1 tsp garlic powder

(1.) Place chicken breasts between two sheets of plastic wrap and pound flat to 1/4 inch thick. (2.) Combine 1-1/2 cups flour with salt/pepper in a pie dish. In a second pie dish combine egg and milk. In a third pie dish combine 1-1/2 cups flour with same amount of grated parmesan. (3.) Dip each chicken breast on both sides starting with the flour/salt/pepper, then milk/egg and then flour/cheese. Set aside for at least 15 minutes before cooking. (4.) Place all ingredients listed above for Alfredo sauce in a pot with as low as possible heat. Stir occasionally until all cheese has melted. (5.) In another pot combine all ingredients for Frascati sauce and place on low heat until warmed. Bring water in another pot to boil and begin cooking fettuccine (until al dente). (6.) Heat oil in a non-stick skillet on medium high. Brown chicken breasts until golden brown. Turn them carefully to avoid losing the crust. Once ready, serve Frascati sauce over chicken and the Alfredo over the fettuccine!

Belissima!