Asian Ramen Noodle Salad

I found a couple of recipes for this on the internet and then messed around with them a few tries before I got the mixture that I love. Some people put mandarin oranges in this salad although I prefer it without. This is such a light yummy salad it feels guilt free to eat as much as I want.

Asian Ramen Noodle Salad

1 medium head cabbage
2 packages chicken ramen noodles
2 cans chicken meat (drained)
1/2 c slivered almonds
1 small bunch green onions
1/2 cup olive oil
1 TBS sugar
1 tsp seasoning salt
3 TBS vinegar
salt and pepper to taste

Chop up cabbage and onion into small bite-sized pieces. Place in large serving bowl and add chicken meat and almonds. In small bowl combine oil, sugar, seasoning salt, vinegar, and seasoning packets from ramen noodles. Stir until combined and pour over cabbage mixture. Stir until coated and place in refrigerator until ready to serve. Right before serving break up dry ramen noodles and mix into salad.

Crispy Fried Chicken

I always give my kids the option of eating out or picking their favorite home cooked meal for their birthdays. This is on the menu for Josh's birthday next week along with THIS for desert. I think it is a favorite for all of us in the family. We usually make this crispy fried chicken using legs but also love chicken strips as well, either way it makes up a crispy delicious batch of chicken.


Crispy Fried Chicken

Ingredients:

2lbs cut up chicken,or strips
Oil (for frying)

Seasoning-

1 ¼ teaspoons ground black pepper
1 ½ teaspoons salt
¾ teaspoon garlic powder

Sauce-

4 eggs
1/3 cup water
1 cup hot sauce

Breading-

2 cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt

Step 1: Heat oil in a deep fryer to 350 degrees. In a large bowl beat eggs and water. Add hot sauce and whisk together.
Step 2: In small bowl combine ground black pepper, salt and garlic powder. In another bowl or pie plate combine flour, baking powder and salt.
Step 3: Pat dry chicken pieces with a paper towel. Sprinkle chicken pieces generously on both sides with the seasoning mixture.
Step 4: Dip chicken pieces into the hot sauce mixture and coat thoroughly. One piece at a time, roll chicken pieces in the flour mixture and drop into the deep fryer. Don’t over load the deep fryer with chicken. Fry chicken until brown and crisp (dark meat will take about 14 minutes, white meat about 10 minutes). A good way to tell if it’s done is to pierce the deepest part of the bone with a fork, if the juices run clear, it’s done. Drain on paper towels. Repeat until all chicken is fried.

Just a note.. don't be shy about the amount of hot sauce it calls for in the recipe. When I first got the recipe I thought it was crazy because I don't like anything spicy. When I finally got the nerve to use the whole amount I realized that it really gives great flavor and doesn't add the heat like I thought it would.

Chow Mein

I LOVE Chinese food. I hardly ever get it and don't get to make it often at home. This is one of those dishes I get more than others because the kids really love the noodles, not to mention it is really quite simple to make. I always add a few pea pods and take a few liberties with the veggies. I've made this with chicken, pork, beef and even shrimp. If you want a GREAT Chinese Food recipe.. this is it.

Chow Mein

1 1/2 cups bean sprouts
2 boneless chicken breasts sliced thin
2 TBS oyster sauce
2 tsp soy sauce
Salt and Pepper to taste
1 TBS cornstarch
1/4 cup chicken broth
1/2 pound dry wonton noodles
2 medium celery cut in medium chunks
1/2 medium size white onion cut in medium slices
2 cups cabbage cut in medium slices
1 green onion
2 clove garlic chopped
4 TBS sesame or olive oil

1. Cut chicken into thin strips and set aside.
2. Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
3. Heat a wok or frying pan over medium to high heat. Add 2 TBS of oil. WHn the oil is hot, add noodles, Fry in batches until golden. Remove noodles from the pan.
4. Heat 2 TBS oil in a wok. Add garlic and meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through.
5. Add the rest of the vegetables (except the green onions) and mix well for 3-4 minutes.
6. In a small bowl combine oyster sauce, soy sauce, chicken broth, cornstarch, and salt and pepper. Make a "well" in the middle of the wok for the sauce. Quickly stir and mix everything together. Stir in noodles and green onions.
7. Serve and enjoy!

White Chicken Chili

This recipe comes from a friend of mine who use to live right through the field from our family. This recipe won the chili cook-off last year at our Church and has become a family favorite. I like to cook this in the crock pot. It takes about 4 hours on low. Thank You Regan for the great recipe! By the way, for more great recipes and frugal shopping ideas visit the Grocery Cart Challenge blog here.

White Chicken Chili

Melt 1/2 cube butter
Whisk in 1/4 C. flour

Cook till light brown color.

Gradually add: 2 C. half & half

Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.

Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt

Then add:

2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese

Simmer for ten minutes.

Grilled Chicken Marinade

This recipe comes from my sister-in-law Cheryl. It is my favorite chicken marinade to date. Just a note on marinade... if you add all the dry ingredients with the oil, mix and then add the lemon juice or the oil last, the marinade will stick to the meat better. Give this one a try, it is fantastic!

Grilled Chicken Marinade

.

1/2 cup olive oil

1/4 cup lemon juice

1 tsp salt

1/4 tsp ground thyme

1/2 tsp ground pepper

2 cloves garlic (chopped)

1/2 cup chopped onion

1/2 tsp parsley

.

mix together all ingredients except lemon juice.

mix well.

Add lemon juice and after mixing pour over

chicken breasts and let sit several hours or overnight.

Mexican Chicken w/ Black Beans

This is a great item for summer crock pot cooking... It is easy and delicious and doesn't heat up your kitchen, and it reminds me of the Bajio Grill. yummy!

Mexican Chicken w/ Black Beans

4-6 boneless skinless chicken thighs
3 TBS taco seasoning
1/2 cup chicken broth

Place chicken, seasoning and broth in slow cooker and cook until tender and easy to shred. (about 5-7 hours on low.) Shred chicken meat and place back in broth mixture to keep warm.

4 TBS oil
2 (16 ounce) cans Black Beans, rinsed and drained
1 small red onion, chopped
1 TBS chili powder
2 tsp ground cumin

Heat oil in large skillet over medium heat and cook onions about 1 minute. Add remaining ingredients and cook until heated through about 3-4 minutes.

1/3 cup fresh cilantro, chopped
2 TBS lime juice
salt

Toss bean mixture with cilantro, lime juice and salt to taste.

Serve shredded chicken and beans on warm tortillas with cooked white rice and salsa.

* I use a whole chicken in my slow cooker. I cook until it falls apart and throw away the bones and skin. It is inexpensive and super easy.

Chicken Pot Pie

I guess it is the season. We tend to cook more during the winter. With the cold weather we love coming home to the wonderful smells of warmth in the kitchen. With everything from Chicken Pot Pie and Homemade Bread to Pumpin Cake and Hot Chocolate our family spends a lot of time in the kitchen this time of year, not that anyone complains we just can't seem to remember to get the recipes out to everyone when they ask for it. Luckily there is blogger and we can hit anyone who wants a new treat for dinner or snacking. I'll be putting up my favorite recipes for the season and if anyone has a favorite just fill in a comment and I'll see what I can do.

This has been the hot recipe of the season.

Chicken Pot Pie

1 cup carrots (cut small)
1 1/2 cups potatoes (cut up small)
1 cup peas
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 cups cut-up cooked chicken or turkey
pie Crust ( to follow)

Cook carrots and potatoes and drain, set aside. heat butter in 2 quart sauce pan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook stirring constantly until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling stirring constantly. Boil and stir for 1 minute. Stir in chicken and vegetables.

Heat oven to 400*. Prepare pie crust. Roll 2/3 of pastry to fit into a 9x9x9 ungreased pan. Pour chicken mixture into pastry lined pan. Roll remaining pastry to fit top of filling. Turn edges over and cut slits in top. Bake about 35 minutes or until golden brown.

Pie Crust

2 1/2 cups flour
1 cup Lard
1 TBS white vinegar
1 tsp salt
1 lg egg
1/4 cup cold water

Sift flour and salt. Cut in lard until mixture resembles fine crumbs. Mix water, vinegar, and egg together in separate bowl. Add to flour mixture and toss with fork until all flour is moistened and pastry cleans the side of the bowl. Do not over mix.