Mandarin Chicken Salad

this is my new favorite salad:
Chicken breast, marinated in Yoshida's for at least an hour, then grilled
Romaine lettuce, chopped
Spinach (optional)
handful craisins
2 Tbs. chopped scallions
1/2 c. grated carrot
One 11 oz. can mandarin oranges
sliced sweet pepper (optional)
slivered almonds (optional)
Dressing--put all the following ingredients in a bowl and whisk together:
1/3 cup rice wine vinegar
1 teaspoon minced garlic (or 1/4 tsp. garlic powder)
1 teaspoon minced ginger (or 1/4 tsp. ginger powder)
2 tablespoons canola OR olive oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce (less or more to desired level of spice)

Comments

Kristen said…

This sounds right up my alley! Except for I can never find yoshidas...where do you get it?

June 15, 2011 at 6:35 PM

Jaynan said…

i've purchased it at both winco and Costco. I don't suppose you have those stores near you, do you? Walmart might carry it, but i've never checked...

June 20, 2011 at 7:19 AM

Chocolate Chip Cookies

You know that elusive, best-ever, chocolate chip cookie recipe? Yeah I don't know where that is because everyone has a different idea of what the best cookie is. And that's okay! Variety is the spice of life. If you don't love what I love, that's fine! I'll judge and think you're crazy, but we will both survive. You'll go on loving gross cookies, and I'll go on loving the good stuff. And we will both, somehow, be happy with that. If you ever want to try the good stuff, it'll be right here for you. And so will I. Maybe. I'm not as forgiving as these best-ever chocolate chip cookies.... INGREDIENTS: 4 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. kosher salt 3 sticks (or 1 1/2 cups) butter, softened 1 cup granulated suger 1 1/2 cups brown sugar, packed 2 eggs 1 Tbs vanilla extract 1 cup dark chocolate chips 1 cup semi-sweet mini chocolate chips DIRECTIONS: 1) Preheat oven to 350/375 F. (My oven coo

Pumpkin Coffee Cake

If you read my previous post, you "heard" me drool over this recipe in the middle of getting to another recipe. Yeah, when I mentioned pumpkin it made me think of this coffee cake again, and I couldn't help the dribble of drool that escaped out of the corner of my mouth. Sorry for the details there... Anyway, this is a great use for any pumpkin puree you have, whether it's opened already or not. It's seriously good. My daughter even made the semi-blasphemous statement that we should probably just replace pumpkin pie with this cake at thanksgiving this year! That's going pretty far of course, because you know....TRADITION! TRADITION! (Fiddler on the Roof anyone?). But she's right that it is that good. You should give it a shot. If you don't replace generations-old traditions with it, that's okay, but you should consider making it a tradition to have this coffee cake at some point every

Snickers Cake

I just helped with a luncheon for our Stake R.S. conference today. Here are two things we served that were yummy. Snickers Cake 1 chocolate cake mix 1 14 oz bag caramels 1/3 c. milk 1/2 c. butter 1 cup chocolate chips 1/2 c. nuts, chopped 1 c. shortening 1 lb. powdered sugar 1 tsp. vanilla 1 tsp. butter flavoring (you don't necessarily have to use this) 3-4 Tbsp milk 1 c. miniature chocolate chips Mix cake according to package directions. Pour 1/2 of batter into a greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Melt caramels, milk and butter. Pour over baked cake. Sprinkle with chocolate chips and nuts. Spread with remaining cake batter. Bake at 250 degrees for 20 minutes. Increase oven to 300 degrees and bake an additional 10 minutes. When cool, prepare frosting; Beat together shortening, powdered sugar, vanilla and butter flavoring. Stir in enough milk to reach desired consistency. Stir in chocolate chips. Spread over cooled cake. Makes 18 servings.

Fantastic Food

Search This Blog