Poppy Seed Dressing

Recipe from Our Best Bites

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the "hairy" end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Bajio Chicken Chile Salad

from your homebased mom
and
ksra's kitchen creations

5 chicken breasts (I only used 4 large ones)

1/2 cup salsa

1 Tbsp cumin

1/2 cup brown sugar (more to taste)

1 4 oz. can diced green chilies

6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

could serve with:Cilantro Salad Dressing

1 pkg. Hidden Valley Ranch Dressing (dry mix)

1 cup buttermilk

1/2- 1/3 bunch of cilantro, chopped

1/2 – 1 small jalapeno (remove seed)

1 cup mayo

1 tsp. lime juice

1-2 tomatillos (remove outer papery skin)

1 garlic clove

Blend all ingredients in blender!

Mexican Rice

from your homebased mom
and
Ann Bowman

2 Tbsp Olive oil or vegetable oil
1 C long grain white rice
2 C chicken broth

1 small can tomato juice
salt and pepper

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. (I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.

Chicken Spiedie Sandwiches

1/2 cup olive oil
2 garlic cloves, finely minced
1/2 tablespoon dried basil (or 2 tablespoons fresh basil, finely chopped)
1/2 teaspoon dried oregano
2 teaspoons grated zest plus 1 tablespoon juice from one lemon
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts about 1 1/2 pounds
6 6-inch sub rolls, slit partially open lengthwise

Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days.

Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.

Remove chicken from marinade and thread onto skewers, about 5 pieces, per skewer. You can use either metal or wood skewers, but if you are using wood, soak them in water for 15-20 minutes before using on an outdoor grill to avoid burning. I used wood skewers on my indoor grill pan without soaking and it worked just fine. Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice. You can use an outdoor grill (either gas or charcoal), your oven broiler or an indoor grill pan to do the job. Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/adapted from Cook's Country
* I TRIED THE SKEWERS ON THE GRILL PAN, BUT WANTED MORE CHICKEN SURFACE ON THE GRILL, SO I PULLED THEM OFF AND I LIKED IT BETTER THAT WAY.
* THEY WERE WONDERFUL- I PUT LETTUCE,ONION,TOMATO,AND AVOCADO ON MINE YUMMY!

Fresh Tomato and Herb Soup

from your homebased mom

1/4 C olive oil

1 garlic clove, minced

1 shallots, minced

4 C of vine-ripened tomatoes, diced

1/4 C chopped fresh flat leaf parsley

4 C tomato juice

1/4 C chopped fresh basil

1/2 C sliced green onions

1/2 C cream

salt and pepper to taste

Heat the olive oil in a heavy pan over medium heat. Stir in the garlic and shallots. Cover and cook for about 8 minutes or until the shallots are tender and opaque. Stir in the diced tomatoes, parsley and tomato juice. Simmer the soup for about 20 minutes, stirring occasionally Add the basil and green onions, and simmer for about 10 minutes. Puree the soup in a food processor or blender (let it cool first to avoid an explosion!)
Pour the pureed soup back into the pan. Add the heavy cream and season to taste with salt and pepper.

Chicken-Cashew Stir Fry

From Cooking Light Magazine
posted by sallie of my sisters kitchen



Ingredients
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce (such as Kame)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons rice or white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 pound skinned, boned chicken thighs, cut into bite-size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 teaspoon crushed red pepper
6 cups hot cooked long-grain rice




Preparation
Combine first 7 ingredients in a small bowl; set aside.
Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.
Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice. Serves 6.

Asian Wonton Salad

Posted on our best bites

Sweet Sesame Dressing
Recipe from Helen Klann

2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds

Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.

Asian Wonton Salad

2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying

Sweet Sesame Dressing

Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.

Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.