Oriental Chicken Salad

This salad has such a great combination of flavors and textures.  Perfect for lunch or dinner!

You can use any leftover chicken you have available, but I especially prefer this Crispy Oven Fried Chicken that I posted last week.

Oriental Chicken Salad

Recipe from Six Sisters' Stuff

2 c. sliced chicken (see above link)

3 c. shredded cabbage

3 c. spring salad mix, or other lettuce

1 c. shredded carrots

1 c. shredded broccoli stem (broccoli slaw)

2 cans mandarin oranges, drained

1/2 c. sliced almonds, toasted

Mix greens with carrots and broccoli.

Arrange on individual plates.

Top with mandarin oranges, chicken and almonds.

Drizzle with dressing.

Oriental Dressing
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 c. mayo
2 tsp. dijon mustard
1/4 tsp. sesame oil
Whisk together until smooth, refrigerate until ready to use.

Baked Fried Chicken

This recipe is one of my favorites!  Anyone who knows me knows that I DO NOT have favorites.  On average I try a new recipe for dinner at least 4 days of the week.  It is uncommon for me to make something more than once a month.

But this chicken...  It is just. So. Delicious.

The kids love it.  The hubs loves it.  I love it.

I make it at least once a month.

I've taken it for moms with new babies / a sick neighbor.

I've made it on busy weekdays and when company is coming.

It is fantastic, moist, wonderfully easy, and you will not be disappointed!

Photo courtesy of Our Life Uncommon

Baked Fried Chicken

Recipe modified from Our Life Uncommon

4 chicken breasts

2 c. milk
2 Tbsp. lemon juice

1 Tbsp. seasoned salt

3/4 tsp. pepper

2 tsp. paprika

1/2 c. flour

1/2 c. cornflake crumbs

Place chicken breasts in a bowl and cover with milk.

Add lemon juice.

Let soak for 20-30 minutes.

In a large ziplock bag, mix remaining ingredients.

Allow excess milk to drip off of chicken before placing in the bag.

Seal and shake bag to coat chicken evenly.

(Coated chicken in the bag can be placed in the fridge for 24 hours, or until ready to bake).

Preheat oven to 400 degrees.

In a 9x13" casserole dish, drop 3 Tbsp. of butter.

Allow butter to melt in pan inside oven while preheating.

Spread melted butter to ensure bottom of dish is evenly coated.

Arrange chicken in dish.

Cook for 20 minutes.

Turn each piece over and cook for an additional 5-10 minutes, or until cooked through.

Everyday Natural Yeast Waffles

Have you heard of the health benefits that come from using Natural Yeast?  For all of you gluten intolerant folks out there, I would highly recommend looking into it.  You can start by reading this post.  That is a very brief yet fascinating overview that will provide you with more information.  After that check out the link below.

As for me, I have been experimenting for MONTHS using the stuff.  This is by far my most used recipe.  I love waffles, and these ones do not disappoint!

   

Everyday Waffles {Natural Yeast}

Recipe from Melissa Richardson

2 c. natural yeast start

4 eggs

2 tsp. vanilla

1/2 tsp. salt

1/2 c. milk

Combine all ingredients and pulse in blender (I use an immersion blender) until smooth.

Batter will be runny.

I have noticed that these take a little longer to cook than regular waffles.  I let mine go an additional minute in the waffle iron after my green light comes on.

Roasted Vegetable Mac and Cheese

What it is about mac and cheese that people get so worked up about?  Seriously folks, it is noodles with cheese.  That's it.  I must have tried 10 different recipes that claimed they owned the title for best macaroni and cheese recipe.  Blah...  I pretty much gave up on finding one that satisfied me enough to call it a meal, let alone one to rave about.

But then, as it always does, Pinterest saved the day.
Enter Roasted Vegetable Mac and Cheese.
It is filling and spicy and delicious and chock full of veggies.
It was everything I never knew I ever wanted.

Roasted Vegetable Mac and Cheese

Recipe Modified from Comfort of Cooking

5 c. chopped veggies of choice
(I used what I had on hand: broccoli, cauliflower, carrot, parsnip, bell pepper, corn, zucchini)
2 c. dried pasta (I used mini penne)
1/4 c. olive oil, plus 1 Tbsp. for drizzling
1 clove garlic, minced
3 Tbsp. flour
2 c. milk
1 1/4 c. cheddar cheese, shredded
1 1/4 c. pepperjack cheese, shredded
1/2 tsp. red pepper flakes
1/2 tsp. cayenne pepper
salt and pepper to taste

Chop vegetables into evenly sized cubes.
Arrange on a cookie sheet lined with foil.
Drizzle lightly with 1 Tbsp. olive oil.
Season lightly with salt and pepper.
Roast in a 400 degree oven for 20 minutes.

Meanwhile, cook pasta according to package directions.
Drain and set aside.
Combine grated cheeses and mix.

In a large ovenproof skillet heat remaining 1/4 c. oil.
Add garlic and cook until fragrant, about 30 seconds.
Whisk in flour and cook for 1 minute.
Gradually whisk in the milk, stirring constantly until mixture is slightly thickened.
Remove from heat and stir in all but 1/2 c. of the cheese mixture.
Continue stirring until melted and smooth.
Add red pepper flakes and cayenne pepper.
Season to taste with salt and pepper.

Gently stir in cooked noodles and roasted vegetables.
Sprinkle remaining 1/2 c. cheese mixture over the top.

Place skillet under the broiler until cheese is melted and golden brown.