Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing ever!
4.8 stars (12 ratings)
INGREDIENTS
1 head romaine, shredded
4 cups shredded napa cabbage
3 cups leftover shredded rotisserie chicken
1 (15-ounce) can mandarin oranges, drained
½ cup chopped fresh cilantro leaves
½ cup roasted salted cashews
3 green onions, thinly sliced
2 cups crispy wonton strips, homemade or store-bought
2 teaspoons toasted sesame seeds
FOR THE SESAME GINGER DRESSING
Âź cup rice vinegar
3 tablespoons orange marmalade
2 ½ tablespoons canola oil
2 ½ tablespoons toasted sesame oil
1 tablespoon reduced sodium soy sauce
2 teaspoons freshly grated ginger
2 teaspoons toasted sesame seeds
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.
Serve immediately, topped with wonton strips and sesame seeds.
FOR THE SESAME GINGER DRESSING
In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
There may come a time in your life when you are forbidden carbs – ANY carb – for a 36 hour period. Unlikely, yes, but thatâs what made me recall having grilled romaine.
Iâd never tried to make it but desperate times called for desperate measures. Kidding. Itâs really delicious. Truly.
Grilled Romaine Lettuce
GRILLED, Healthy, Salads,
Prep Time: 10 mins Cook Time: 10 mins Servings: Servings 3 to 4 servings Source: simplyrecipes.com
INGREDIENTS
3 to 4 romaine hearts
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
DIRECTIONS
Prep the romaine hearts:
Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
Prepare your grill:
Turn your gas grill to high or get your charcoal coal grill very hot.
Prepare the vinaigrette:
Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.
Grill the lettuce:
Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
Serve immediately:
Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.
NUTRITION
(per serving) 130 Calories 11g Fat 8g Carbs 3g Protein Nutrition Facts Servings: 3 to 4 Amount per serving Calories 130 % Daily Value* Total Fat 11g 14% Saturated Fat 1g 7% Cholesterol 0mg 0% Sodium 98mg 4% Total Carbohydrate 8g 3% Dietary Fiber 5g 17% Total Sugars 3g Protein 3g Vitamin C 9mg 47% Calcium 78mg 6% Iron 2mg 13% Potassium 572mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
Cook Time: 50 minutesServings: Prep time 10 minutesSource: tastesoflizzyt.com
INGREDIENTS
FOR THE BREAD:
3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla extract or almond extract
2 cups all-purpose flour
2 teaspoons baking powder** (see notes)
1/4 teaspoon salt
2 cups diced strawberries
2 tablespoons all-purpose flour
FOR THE GLAZE:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced strawberries
1/2 teaspoon vanilla extract or almond extract
1-2 tablespoons heavy cream or milk** (optional)
DIRECTIONS
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9âłx5âł bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
NOTES
*I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if Iâm not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze!
*We have added up to 2 ½ cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups.
**We like the strawberry bread as written, but if youâd like a higher rise on the bread, reduce the baking powder to 1 teaspoon and add ½ teaspoon of baking soda. This will change the texture slightly, but some like it a little better.
**We didnât need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesnât, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and donât add too much!
***Many people find that they can make half of a recipe of glaze and it is plenty. If you donât like a lot of glaze, halve the ingredients.
****The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Lots of steps to this so youâll need an afternoon, but OH so WORTH IT.
The chicken will be falling off the bone tender.
Buffet Chicken Cacciatore
About half way done âŚ
Goes back into the oven until sauce comes to a boil. Remove from oven. Remove the chicken, stir and place back into pan. Cover with foil and bake another hour.
â â â â â
Italian, Poultry
Servings: 4-6 servings
INGREDIENTS
Olive Oil
2 large onions — chopped
1 clove garlic
1 frying chicken, cut up
salt and pepper
2 28 oz. cans Italian plum tomatoes
1 teaspoon salt
Âź teaspoon pepper
½ teaspoon oregano
½ teaspoon basil
½ tablespoon thyme
â teaspoon red pepper flakes
1 teaspoon sugar
1 bay leaf
1 green pepper — cut into strips
DIRECTIONS
Preheat oven to 350
Cover bottom of roasting pan with olive oil. Add onions and garlic. Brown lightly. Salt & pepper chicken parts and lightly brown.
Break up tomatoes, add sugar, red pepper flakes. salt, pepper, oregano, basil, thyme, & bay leaf. Mix well. Add green pepper . Pour over chicken and let come to a boil.
Remove chicken pieces, stir sauce and pour over chicken. Cover with foil and bake one hour.
Remove foil, increase oven to 450 & bake until chicken is delicately brown. Baste with sauce, and serve with small pasta.
Iâm not sure why @chefsymon, the originator of this recipe, makes it outside on his grill BUT it made me want to try it.
Homemade Cream Cheese
Looks easy enough!
Prep Time: 15 min Cook Time: 20 hr 15 min Difficulty: EasyServings: Yield: 1 cup Source: foodnetwork.com
INGREDIENTS
1 quart (4 cups) cream or whole milk (or a mix of both)
One .05-ounce packet cream cheese starter
Kosher salt
DIRECTIONS
Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If youâd like a firmer cheese, continue to press.)
đ¨Full no-recipe recipe alertđ¨ Speedy Fish Chowder: nyti.ms/2BGcxlP
Dice a strip or two of bacon if youâre a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sautĂŠ with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.
Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.
Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.
3 pounds ripe tomatoes, peeled, seeded and chopped
1/2 pound cucumber, peeled, seeded and chopped
1 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped red onion
1 teaspoon chopped garlic
1 tablespoon chopped jalapeno pepper
3 tablespoons red wine vinegar
1/4 cup good olive oil
12 ounces tomato juice
Salt, pepper, ground coriander
3 tablespoons chopped cilantro
1 lime cut into slices
6 slices toasted French bread
Gazpacho Relish:
2 tablespoons each – small diced red pepper, cucumber, red onion and red tomatoes
1 teaspoon minced garlic
1 tablespoon lime juice
1 tablespoon olive oil
Salt and pepper
DIRECTIONS
Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth. Transfer to a large bowl and refrigerate for 4 hours. Meanwhile prepare relish.
Relish: Combine and chill for 1 hour. Ladle out soup into pretty bowls, top with a large tablespoon of relish, 1 crouton, and a slice of lime.
I purĂŠe in batches âŚMy tomato press separates the seeds and skins from the pulpChillinâ that first hour in the fridge. Yields about 2 quarts
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