Crispy chicken salad

Crispy chicken -- where do you get crispy chicken?

1) I wouldn't say no to a store bought breaded chicken patty
2) breaded chicken fingers
or 3) the homemade route -- take 4 thawed, boneless skinless chicken breasts, dip in melted stick of butter, bread with crushed corn flakes and bake @350 for 45 minutes in a sprayed baking dish.

okay, so you get 2 or three servings of chicken... and continue.

Crispy chicken
1 English cucumber, seeded and sliced finely
1/2 red onion, finely diced
1 cup grape tomatoes
3/4 cup crispy french fried onions (just like the kind on green bean casserole)
2 stalks of romaine lettuce, washed and cut to bite size leaves

serve with peppercorn ranch dressing.

vinagerette

Finally, a homemade salad dressing that I would take to a luncheon if given the opportunity.

2 garlic cloves, finely minced
1 tbsp Dijon mustard
1/2 tsp ground pepper
1/2 tsp ground salt
2 tbsp red wine vinegar
2 tsp honey
2 tsp dried oregano

mix ingredients in a small bowl until thoroughly combined

add 1/3 cup extra virgin olive oil, whisk in until dressing is thick and yummy.

Salad ideas?

1 bosc pear
1/3 cup crumbled blue cheese
1/4 cup toasted walnuts
1/2 finely chopped red onion
lettuce

or
cucumber
kalamata olives
tomatoes
feta cheese
lettuce

stuffed mushrooms

I love stuffed mushrooms, and more than that, I love easy stuffed mushrooms. This particular recipe is vegetarian friendly, no meat means less cooking! (please refer to my previous rant about eggplant) Stuffed Mushrooms are mostly viewed as a hearty, rich appetizer, but these ones are a little lighter and still delicious.

18 mushroom caps (baby bellas {portabellas} are best, but white or button mushrooms are great too)

1 box stuffing mix (I like chicken)- prepared according to package directions
1 small white onion, chopped
1 red bell pepper, chopped
stems from your mushrooms, chopped to same size.
1 tbsp olive oil

1/2 cup chicken stock reserved.

1/2 cup mozzerella cheese, shredded, parmesean would do wonders too.

In a large sautee pan, cook onion, pepper, and mushrooms in the olive oil. Cook on medium heat for 3-5 minutes, or unitl onion is translucent. Mix in stuffing, be sure that your mixture is moist, if not add chicken stock.

spoon 2 tablespoons of stuffing into each mushroom cap, you can cook these in muffin tins, or in a cake pan, or on a half baking sheet, whatever you please.
Top with 1 tsp of cheese.
Bake at 350 for 12 - 15 minutes. Mushrooms should be dark and soft.

delicious.

potato pancakes

I really love leftovers, as does the rest of my family. Living with my father, you would never know what to do with the extra leftovers, because they never last more than a day or two. Sometimes, we are presented with difficult leftovers, like mashed potatoes, that just can't be microwaved to their former glory. Enter: Potato Pancakes.

2 cups leftover mashed potatoes.
4 cups shredded hash browns, thawed. (I microwaved them for two minutes in my mixing bowl)
3 eggs
1/2 white onion, grated.
1/2 tsp dried rosemary
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground pepper

2 cups Italian bread crumbs
1/2 cup grated Parmesan cheese

1 cup canola oil

1 tbsp additional salt

mix together potatoes, onion, eggs, and seasoning. Mix well, it should be fairly soft, but don't be alarmed!

meanwhile.... heat oil in large skillet.

spread bread crumbs and cheese mixture onto large dinner place. Spoon 1/4 cup of potato mixture onto crumbs, and cover completely. Push down lightly to form a patty, and gently lift with spatula into heated oil.

On medium high heat, cook pancakes for 1 1/2 to 2 minutes on each side, or until golden crust forms. Transfer to plate with paper towels to drain excess oil, sprinkle lightly with salt.

serve hot, some people find the need to add a condiment, I just don't know why, but go ahead, get the ketchup. (or applesauce if you want to be fancy)

Brazilian Lemonade

* 4 brazilian lemons or 4 limes, washed
* 6 cups water
* 1 cup granulated sugar
* 1/2 cup sweetened condensed milk
* 14 ice cubes, plus more for serving


1. 1 Divide all ingredients half. Cut off ends of each lime and cut each into 8 wedges.
2. 2 Place one half of the ingredients in a blender & blend for 20 seconds - NO LONGER! Strain, to remove peel then pour onto a pitcher.
3. 3 Blend & strain the remaining half of the ingredients & add pitcher.
4. 4 Mix well & serve immediately over ice.

The Pancake to end all pancakes

My brother and I once had a conversation about the cakey consistency of some pancakes, and how we both had a distaste for them. Consequently, I have fostered a love for diner pancakes that I have never been able to recreate at home... until today.
This is for you Taylor.

2 cups bisquick
2 cups milk
3 eggs
1 tsp baking powder
1 tbsp sugar
1 tsp vanilla
1 tbsp lemon juice
(thanks to the melt-in-your-mouth recipe on the back of the box)
2 tbsp melted butter

Whisk all ingredients together, as little as possible. Over mixed pancake batter is none too happy. Spoon onto a hot griddle (hot? what does that mean? not 400 degrees, but 350. Make sure it is preheated and greased before you spoon your first flapjack, it makes all of the difference)

When to flip - I am only giving this information because I am not gifted at knowing when to flip, and have had ugly pancakes for years. The pancake should bubble and the edges should look dry (not the shiny wet of the batter in the bowl). Flipping too early will cause your pancake to break in half or worse, it will be pale (gasp!)
Be patient, give it at least 60 seconds before you check.

Pancakes really are wonderful things, my Saturday mornings just improved.

Corn Bread

Found this recipe with Grandma, it is light, fluffy, and healthier than other recipes.

1 cup flour
1 cup cornmeal
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt

1 egg
1 cup plain yogurt
1/4 cup canola oil

In large bowl, combine dry ingredients. In separate bowl, whisk the yogurt, egg and oil, and then gently fold into flour mixture.

Transfer into greased 8X8 pan, bake at 375 degrees for 20-25 minutes.