#TheSaladBar: Strawberry Mango Salad with Sweet Balsamic Dressing

I have to tell you about the great new blogging group I've joined.  It's called #TheSaladBar.  Once a month, we all post a salad recipe that fits into the theme for the month.  Then we all post at the same time.  I can't wait to make the rounds to see everyone else's creations. I've really been making an effort to get more fruits and veggies into our diets, and I think this group will make eating healthy a lot easier.

This month's theme is berries!  I was so excited because I love salads with fruit in them, especially berries.  I personally think berries and lettuce are a match made in heaven.  Add a tangy dressing and I'm in love.  Today's salad has some of my very favorite foods mixed together to make a sweet/tart symphony in your mouth.  Sweet strawberries, smooth delicious mangos, crunchy candied almonds and of course, bacon.  But I think my favorite part of the whole thing is the fresh greens that I picked out of my garden.  There is nothing like fresh lettuce and spinach.  It is so much better than anything you can buy at the store.

So this salad is a great main dish salad.  I served it with some fresh rolls and strawberry lemonade and it made a nice meal on a hot evening.  You could also leave out the chicken and serve it as a side salad as well.

Be sure to scroll down and check out all the great salad recipes from other group members.


Strawberry Mango Salad with Sweet Balsamic Dressing
Serves 6-8

1 bag baby spinach
1 head romaine lettuce, chopped
1 diced red bell pepeer
1 mango, peeled and diced
1/2 pound bacon, cooked and crumbled
2 chicken breasts, cooked and diced  (I seasoned mine with Montreal Steak Seasoning and baked them)
1 cup strawberries, sliced
1/2 cup candied almonds

Sweet Balsamic Dressing:

2 tsp. dry Italian salad dressing mix 
1/2-3/4 cup sugar (depending on how sweet you like it.  I only used 1/2 a cup.)
1/2 cup rice vinegar
1/4 cup balsamic vinegar
1/2 cup oil
3/4 tsp. paprika
1 Tbs. dried minced onion
1/4 tsp. dry mustard

Start by cooking the bacon.  I bake mine in the oven at 400° for about 15 minutes or until it's as crispy as I like it.  Drain on paper towels and chop up when it's cool enough to handle.

For the candied almonds, put 1/2 cup of sliced almonds and 1/4 cup sugar in a saute pan.  Cook over medium low heat, stirring often.  When the sugar starts to melt, stir constantly until the nuts are completely coated in the melted sugar.  Turn out onto a piece of foil that you've sprayed with cooking spray.  (A word to the wise, NEVER turn these almonds out onto a paper towel, unless you plan to put paper towels on the menu because you'll never get the towel pieces off the nuts.)  Allow to cool completely.

For the dressing, whisk all the ingredients in a bowl until it is combined and mixed completely.  I used my food processor to really get it mixed up well.

In a large salad bowl, toss the spinach, lettuce, red pepper, chicken, mango and strawberries.  Top it off with the bacon and candied almonds.  Drizzle with dressing, toss it up and serve immediately.

**This salad doesn't store well so add dressing only to what you plan to eat right away.**

Secret Recipe Club: Honey Dijon Chicken Tenders

It's time for another installment of the Secret Recipe Club!  I was assigned a totally fabulous blog--Sweetly Serendipity--written by the amazing Taryn.  She lives in Boston, which is probably my favorite city so far, so I'm really jealous, and she loves food.  That love of food shows in every picture and every recipe.  I had a long list of delicious things to try until my oven and slow cooker bit the dust.  Completely.  On the same day.  For 3 weeks I've cooked in an electric frying pan, a dutch oven, a toaster oven or on a single portable burner. And I cook for 9 people, at least.  Sigh.

Needless to say, the Fresh Peaches and Cream Cookies, Raspberry Crumble Cheesecake bars, and the  Strawberry Banana Oatmeal Squares (just to name a few of the endless yummy baked goods) will have to wait until I can get a new oven.  Oh the joys of being on a budget!  :)  So I hope Taryn will accept my apologies for not being able to truly do her blog justice.  But I am her newest follower, so there's no excuse for me not to try her desserts soon.

For this month, I chose to make Honey Dijon Chicken Tenders.  It was something I could make in my dutch oven (outside over charcoal briquettes) and I knew my family would love it.  All I have to do is say "Chicken Fingers"  and my kiddos are doing the happy dance.  And I have to say, these are some of the best I've made.  We tried them with several different dipping sauces, but BBQ sauce and ranch dressing were the hands down favorites.  No surprise there!

Honey Dijon Chicken Tenders
Serves 4

1 cup panko breadcrumbs
3/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp paprika
pinch cayenne pepper
3 Tbs butter, melted
heaping 1/4 cup Dijon mustard
1 Tbs honey
1 1/2 lbs boneless, skinless chicken breasts, cut into vertical strips

Preheat the oven to 400 degrees.  Lay a baking rack over a baking sheet and spray with nonstick cooking spray.

In a pie plate, combine the panko, salt, pepper, garlic powder, paprika, and cayenne.  In another pie plate, or a wide, shallow bowl, whisk together the butter, mustard, and honey.

Working one chicken strip at a time, dip the chicken first into the mustard mixture, then the panko.  Turn and pat the breadcrumbs on all sides to be sure each piece of chicken is fully coated.

Carefully arrange the chicken tenders on the baking sheet, and cook 25-30 minutes, or until they are golden-brown and the chicken is cooked through.  Serve with your preferred dipping sauce (honey mustard, ketchup, BBQ sauce, ranch..).

Herbed Chicken Fettucini

 

This pasta dish has been a favorite of our for at least 15 years.  It is one of my old standbys.  I can count on my family loving every bite and there are never any leftovers.  But the best part about it is that it's a one pot meal.  No need to dirty every dish in the house to cook dinner.  Serve with steamed veggies or a green salad and you've got dinner!

Herbed Chicken Fettucini
Serves 4
  
1 to 2 teaspoons salt-free seasoning blend 
1 teaspoon poultry seasoning 
1 pound boneless skinless chicken breast, cut into 1-inch strips 
2 tablespoons olive oil 
4 tablespoons butter, divided  
2/3 cup water 
2 tablespoons teriyaki sauce 
2 tablespoons onion soup mix 
1 envelope Lipton savory herb and garlic soup mix, divided 
8 ounces uncooked fettuccine or pasta of your choice 
2 tablespoons grated Parmesan cheese 
1 tablespoon Worcestershire sauce

Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.


Source:  Taste of Home

BBQ Chicken Cobb Salad

 

How is that for a delicious looking salad?  That particular configuration is a sure fire way to get my kiddos to eat salad for dinner.  For some reason, my little ones go nuts over "striped" toppings.  I just thought it looked cool, but whatever gets them to eat their veggies!

This salad is a favorite of ours during the summer months when it's to hot to eat much else.  But it makes a great, nutritious, filling meal any time.  The platter is always licked clean and it's food I can feel good about serving my family.

BBQ Chicken Cobb Salad
Serves 8

1 head romaine lettuce, cut up
1 head iceberg lettuce, cut up  
6 strips bacon, cooked until crisp and crumbled
6 hard boiled eggs, chopped
4 boneless, skinless chicke breasts, grilled and cut into chunks
1 cup shredded cheddar or colby jack cheese
2 tomatoes, chopped
4 green onions, sliced
1 1/2 cups ranch salad dressing
1/2-3/4 cup BBQ sauce

Mix the lettuce and place on a serving platter.  Top with bacon, eggs, chicken, cheese, tomatoes and green onions.

In a bowl, mix the ranch dressing and BBQ sauce.  Taste it to make sure there is enough BBQ flavor to suit you.  Serve with the salad.

Pesto Chicken

Seriously, this may be one of the easiest recipes I've ever made, and one of the tastiest!  But the fact that I love pesto couldn't have anything to do with it.  I put pesto on everything from grilled cheese sandwiches to pasta, so to my family pesto chicken was the next logical step.  The gooey cheese is also a major bonus.

This is the kind of meal I make when I get home late and have no idea what to cook.  It helps me feel more with it than I really am.  No one needs to know that I was, in fact, completely clueless as to what to make for dinner.  All they need to know is that dinner was delish!  By the way, this, this and this are some of my favorite busy night meals.  You can thank me later, like after you get home from your third night in a row of running to and from soccer games (baseball, dance class, music lesson, insert activity here) and now have something to make for dinner.

Baked Pesto Chicken
Serves 4

4 boneless, skinless chicken breasts
1/2 cup basil pesto
1 cup shredded mozzarella cheese

Heat oven to 375°.  Trim the chicken and cut into strips.  I cut mine lengthwise into about 3 strips.  Season with salt and pepper.

Spread half of the pesto into the bottom of a greased 9 x 13 baking pan.  Lay the chicken pieces over the pesto.  Spread the remaining pesto over the top of the chicken.  Cover and bake for 25-30 minutes.

Remove the cover and sprinkle with mozzarella cheese.  Bake 5 more minutes or until the cheese is melted, then turn on the broiler and cook about 5 minutes more or until the cheese begins to brown.  Serve hot over rice.

Source:  Kalyn's Kitchen

Secret Recipe Club: Baked Bananas and Chocolate

 It's Secret Recipe Club time again!  One of my favorite days in the month!  It's when I get to snoop around an amazing blog and cook up one of their creations.  This month, I was assigned We Heart Vegan.
I have to admit, I was a little intimidated by Brittney and Julie's blog.  Being the exact opposite of vegan (I'm as carnivorous as a T-rex) I wasn't sure what to expect.  But I was pleasantly surprised!  I'd always wondered what kinds of foods vegans ate and if they could even eat anything "normal".  I was completely blown away at the variety of recipes on the blog.  Who knew you could make that many dishes without using any animal products.

I do have to say one thing about this blog.  These girls are dedicated.  I've never even considered how difficult living a vegan lifestyle can be.  But after reading this blog, I have new found respect for the time, research and dedication it takes.  We aren't just talking about cutting out meat.  That would be relatively easy, but animal products are in everything.  It takes a lot of work to learn to live and cook without them.

I chose to share two recipes.  The Baked Bananas with Chocolate I made because I've been on a bit of a banana kick lately.  I must be low on potassium or it could be that this recipe pared bananas with melted chocolate and chopped nuts.  I also added some strawberries in for good measure.  It was fabulous! 

The second recipe I made was a Pita stuffed with summer veggies, quinoa and guacamole. My hubby has diverticulitis thanks to the intestinal problems he brought home after two years in the Philippines so we always eat a high fiber diet.  He had a flare up and we spent a night in the ER last week, so we are taking the high fiber diet very seriously right now.  Not only did this fit that bill, but it tasted great!  It was so good that I made a second batch to save for lunch the next day.

**I did substitute what I had available for the vegan items.  For the  original recipes click on the links above.**

Baked Bananas and Chocolate 
 Serves 4 

3 bananas
1-2 Tbsp. flour
3 Tbsp. chocolate chips
 2 Tbsp. milk
1/2 tsp. vanilla
2 Tbsp. peanuts, processed in the food processor briefly, or chopped finely
1 Tbsp. shredded, unsweetened coconut, for garnish
1/4 cup chopped fresh strawberries

Preheat the oven to 350 F. Peel the bananas and slice off the tips; cut in half the long way, then slice each half in half to make 4 long slices.

Pour the flour onto a plate and dredge the banana pieces in it. Line a baking sheet with parchment and place the dredged banana on. Bake in the oven for 8 minutes, flip, then bake another 6 minutes.

Meanwhile, prepare the chocolate sauce. In a double boiler or in the microwave, combine the chocolate, vanilla, milk, and peanut pieces. Stir to combine.

When the bananas are done, carefully move them to a serving plate then drizzle with the chocolate sauce, garnish with the coconut flakes and strawberries and serve.

 Summer Vegetable Saute
 Serves about 4


2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.
1/4 to 1/2 cup cooked quinoa (depending on how much you want)
1 avocado, diced

To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.

Transfer zucchini to a kitchen towel and pat dry before cooking.

In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.

Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.

Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.

Add basil and saute for 1 minute.

Add black beans and quinoa and allow everything to get heated.

Remove from heat, add the avocado and stuff inside a pita or roll up in a whole wheat tortilla.  This can be enjoyed hot, or put in the fridge and enjoyed cold later.

Chicken Caesar Sandwiches

I love slow cooker sandwiches on busy days.  They take no time whatsoever and taste great!  I've made these no less than 4 times this month, and believe me, that's a new record at our house.  My kiddos usually complain if we have the same thing twice in a month.

I also made this to take to a friend who recently had twin boys.  She said, and I quote, "Those sandwiches were to DIE for!"  I'm assuming that means they were good.  ;)  It also means that that you need to pull out your slow cooker and try these babies!

Slow Cooker Chicken Caesar Sandwiches
Serves about 4-6
2 pounds boneless skinless chicken breasts
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve. 

Source:  The Girl Who Ate Everything

Thai Chicken Salad

 I just love delicious a recipe that I can put together in a hurry.  Time just always seems to be at a premium.  There is never enough time to get to everything.  So much for the lazy days of summer!  I'm busier than ever since school got out.  I've got 3 girls on 3 different soft ball teams with games and practices 4 days a week, a daughter in tennis camp, a son with a new landscaping job and another son I can't seem to get out of bed or off the couch (there's always one!).  I also have to try to keep my 4 year old busy.  Then add in weekly trips to the local water park or pool, keeping the garden weeded, helping grandma move and play dates.  We're  lucky we eat lately.

Enter this recipe.  It comes together in no time and everyone in my family loved it.  Even Boey, my 4 year old.  There aren't any specialty ingredients unless you count the soba noodles (which I didn't use anyway), just pantry staples.  The dressing was my favorite part.  I couldn't get enough of it.  And the leftovers tasted great on a roll for lunch the next day.  I tried to pretend that I didn't have 4 of them the next afternoon.  I really have no idea who could have eaten all the leftovers.  But there's no way it was me.  (wink, wink)  This dish is just simply delicious!

Thai Chicken Salad
Serves 4-6 

1 package (8 Oz. Package) Thin Soba Noodles (I used spaghetti noodles)  
2 cups Chicken, Shredded  
1 cup Carrot, julienned  or shredded
1 cup Broccoli Slaw Mix  (available in the produce department usually by the bagged salads)
1 Green Onion (chopped)  
1/4 cups Salted Peanuts, Chopped Roughly  
1/2 cups Fresh Parsley or cilantro, Chopped
   
FOR THE DRESSING:  

2-½ Tablespoons Creamy Peanut Butter  
2 Tablespoons Rice Vinegar  
1 Tablespoon Vegetable Oil  
1 Tablespoon Honey  
4 Tablespoons Soy Sauce  
1/8 teaspoons Red Pepper Flakes  
1 clove Garlic, Minced  
1/2 Lime, Juiced  
 
Cook the noodles according to the directions. Once they are done, drain, rinse under cool water and set aside.

Cut or shred the chicken into bite-sized pieces and place into a bowl. Add in the carrots, broccoli slaw mix, and green onion.

Mix up the dressing by whisking together all the ingredients. Adjust to your taste; if you want it hotter, add more red pepper flakes, or more lime, etc.

Pour the dressing over the salad and gently toss. Garnish with the chopped peanuts and parsley.

Put a pile of noodles on a plate then heap some salad on top!


Source:  Tasty Kitchen

Malibu Chicken

I know I've mentioned that we have "restaurant night" every so often at our house.  Because eating out is so expensive due to the size of our family, we go out by staying home.  I try to pick a new recipe from a different restaurant each time we have restaurant night so my kiddos don't get bored, and so they don't feel like they are missing out by not eating at restaurants.

Last week we "went" to Sizzler.  I made a salad bar, which consisted of a bowl of greens and several bowls of different toppings and dressings.  I even bought a can of the baby corn that everyone loves so much.  We started with the salad, and our server, my #2 daughter Brandee, brought drinks.  I really should have taken a picture of it, because it was fun, and we were all laughing.

For the main course, I served Malibu Chicken.  Now, I consider myself a Malibu Chicken aficionado.  I've been ordering it for almost as many years as I've been alive.  It's my favorite Sizzler menu item.  It's basically their version of Chicken Cordon Bleu, just simplified.  I think it's the perfect restaurant dish to clone at home.

I wish I could take credit for this recipe, but alas, I can't.  But I can tell you, that this tastes exactly like Sizzler's Malibu Chicken.  And I don't say that lightly.  Really, I don't.  I'm the first one to admit that most restaurant recipes can't be cloned exactly at home.  Either the ingredients aren't available to the home cook, or the method can't be reproduced at home.  Thankfully, that isn't the case here.  This version comes out crispy on the outside, moist and tender on the inside with salty ham and the gooey melted cheese finish.  I did make one substitution from the original recipe.  I personally don't care much for Swiss cheese unless the flavor is completely masked by other ingredients, so I used provolone.

Malibu Chicken
Serves 6 

6 boneless skinless chicken breasts (pound 'em thin)

6 slices cooked ham

6 slices Swiss cheese  (I used provolone)

1 egg

1/4 cup flour 

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup fine dry breadcrumbs  (I used panko)

2 tablespoons vegetable oil

2 tablespoons butter

1 tablespoon water 

1 teaspoon mustard

1/4 cup mayonnaise

Stir egg and 1 tablespoons water together with a fork. Combine flour, salt and pepper and coat each chicken piece, dip into egg mixture and then coat with breadcrumbs making sure to press crumbs in firmly.

Heat oil and butter in large skillet over medium heat.  Brown chicken 4 to 5 minutes on each side. Place browned chicken on cookie sheet or oven proof platter and bake at 350° for 15 minutes or until chicken is cooked through.  Remove from the oven and top each piece with a slice of ham and slice of cheese. Return to the oven and cook until cheese melts. For the dipping sauce combine mustard and mayonnaise.

Source:  Food.com

French Bread Chicken Sandwich

This has quickly become one of my favorite sandwiches!  It's easy and unbelievably delicious.  I first tried it about a year ago when my daughter, Brinlee, was baptized.  We had the family over for lunch afterward and I needed something that would be easy, could be mostly prepared ahead of time, and tasted great.  I can't tell you how many times I've made this since that day. When I have a busy week, I almost always put this on the menu.

The best part about it is the chicken.  Slow cooked in chicken broth and Montreal Steak Seasoning, it is fall apart tender but has just a bit of spice.  Anytime I need cooked shredded chicken for a recipe I cook it this way.  It also freezes well.  I just drain the broth and pack it in a freezer bag so it's ready when I need it.

Like so many of the dishes here at Mommy's Menu, this can be customized to fit your tastes.  Don't like avocado?  Leave it off.  Love fresh mushrooms?  Slap some on top.  You can add just about anything you want and it will be delicious.

French Bread Chicken Sandwich
Serves about 8

3-4 chicken breasts
1 cans chicken broth
2 tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 slices of bacon
1 Avocado sliced
1 Tomato sliced
1 cup shredded cheese

Combine the chicken, broth and Montreal Steak Seasoning in a slow cooker.  Cook on high for 4 hours or until the chicken is easy to shred.  Shred in the slow cooker to let it soak up the marinade.

Cut French bread loaf in half long way.   Spread Ranch dressing on both sides of the loaf, then add layers of chicken, bacon, tomato, avocado and cheese.
Bake at 375° for 10 minutes to melt the cheese, then broil it for another 2 minutes. Slice and serve.


Source:  Our Family Treat

Crockpot Teriyaki Chicken

With how hectic our lives have been the last few weeks, I've been relying on my crock pot for just about everything.  I can't even begin to tell you how much I love and appreciate my crock pot.  I would love to kiss the person who invented it!  There is nothing like being able to put dinner together in the morning (or at lunch) and have it ready to eat when I get home in the evening.

This was a really great recipe. It was something I'd never considered making in the crock pot before.  And it turned out great.  I'll be honest though, I had to steal the picture from the original blog because my family started digging in before I could even think of taking a picture.  It smelled great and  it tasted great. 

Teriyaki Chicken in the Crock Pot
Serves 8-10

6-8 boneless skinless chicken breasts (about 3 pounds)
3/4 C sugar
3/4 C soy sauce
6 Tbsp cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water

Place chicken in a 6 qt. crock pot. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Whisk until sugar is dissolved.  Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid or put it through a mesh strainer. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.

Source: Photo and recipe Lake Lure Cottage Kitchen

Baked Chicken Fajitas

I can count on 2 fingers the number of times I've made fajitas.  Including this one, 2 times.  They have always seemed like too much work for some reason.  Or maybe I'm just a little lazy.  :)  At any rate, this recipe is sheer genius!  Start to finish in about 30 minutes makes is the perfect busy weeknight meal.  I must say, my pepper and onion hating kids weren't too thrilled.  They ended up picking out the chicken for their fajitas so it all worked out.  Too bad they don't have a clue what they're missing.

Baked Chicken Fajitas
Serves 8

1 lb. boneless, skinless chicken breasts, cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion, sliced
1 bag frozen sliced bell peppers (I used the one with a mix of red, yellow and green)
2 Tbs. olive oil
1 Tbs. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4-1/2 tsp. cayenne pepper
Warmed flour tortillas

Preheat the oven to 400°.  In a 13 x 9 baking dish mix the chicken, tomatoes, chilies, peppers and onions.  In a small bowl, combine the oil and spices.  Drizzle the mixture over the chicken and toss to coat.  Bake uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

Source:  Adapted from a Taste of Home magazine

Chicken Cakes

 

Have you ever tried Chicken Cakes?  Neither had I.  I'd never really even thought about making them.  I'm not a fan of crab cakes, and for some reason I just assumed that they would taste the same.  Dumb, I know.  But I have been smitten by Remoulade lately, so when I saw this, I knew I needed to try it!  Remoulade is a condiment that has a variety of uses. Louisiana Remoulade is my favorite.  It is spicy and makes a great sandwich spread or coleslaw sauce.  But I'm rambling again....

Let me tell you about these little beauties.  They are crispy on the outside, but moist and tender on the inside.  The remoulade can be a little spicy, so tailor it to your tastes, but don't skip it!  It totally makes this dish.  My family loved this so much that I made it twice in a week.  And from people who complain if they have to eat something twice in 6 months, that's saying something!

Chicken Cakes
Serves 6

2 Tbs. butter

1/4 cup vegetable oil  (Add more as needed when frying)

1 Tbs. Creole seasoning (I used Tony Cachere's)

1 Tbs. Creole mustard (Or spicy brown mustard.  Just don't use yellow mustard)

2 Tbs. Mayonnaise (Not Miracle Whip)

1 large egg, lightly beaten

3 cups chopped cooked chicken

1 clove minced garlic

4 green onions, sliced

1/2 red bell pepper, diced

1 cup Italian bread crumbs

Remoulade Sauce

1 cup Mayonnaise

2 green onions, sliced

2 Tbs. creole mustard (Or spicy brown.  Not yellow)

2 cloves minced garlic

1 Tbs. chopped parsley

1/4 tsp. ground red pepper

Melt the butter in a skillet over medium heat.  Add the bell pepper, green onions and garlic and saute until tender.  Stir together the bell pepper mixture, chicken, egg, mayo, mustard, creole seasoning and bread crumbs.  Form the mixture into about 8-10 patties.

In the same skillet, add the oil and heat until shimmering.  Fry the patties about 3 minutes on each side or until golden brown and sightly crispy on the outside.  Serve immediately with remoulade.

For the remoulade, mix all ingredients together and refrigerate 1 hour to allow the flavors to blend.

Source:  Tasty Kitchen

Creamy Bacon Ranch Chicken

Time for some more deliciousness!  This is such a simple meal, but it got rave reviews from my kiddos.  I actually have to triple this recipe because my kiddos devour it.  I think it has something to do with the ranch dressing.  What is it with kids and ranch dressing?  All I have to do is mention that its in there and the meal is an instant hit.  Of course, the bacon is what makes it irresistible to me.  :)  

Another plus to this recipe is that I can have it on the table in less than 30 minutes and I only dirty 2 pans (if you count the one the pasta cooks in) so clean up is a snap.  Its perfect for those evenings when you've played chauffeur back and forth to piano lessons, soccer games and boy scouts!

Creamy Ranch Chicken

Serves about 4

6 slices of bacon, cut up

4 boneless skinless chicken breasts, cut into bite sized pieces

2 Tbs. flour

2 Tbs. dry ranch salad dressing mix

1 1/4 cups milk

3 cups dried medium noodles

1 Tbs. finely shredded Parmesan cheese

Cook the pasta according to package directions.  In a skillet, cook the bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels. Drain all but 2 Tbs. of grease. In the same skillet, cook the chicken in bacon drippings until no longer pink. Sprinkle flour and salad dressing mix over the chicken; stir well to coat all the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Serve over egg noodles and sprinkle with Parmesan cheese. Serves 4.

Source:  Better Homes and Gardens

Monterrey Chicken

Wow!  I've been MIA for a while now!  Blame it on Mother Nature.  She always sucks me in with all the beautiful, fresh fruits and veggies this time of year.  She makes me spend months canning and preserving every possible peach, apple, pear, carrot and green bean.  It isn't like they'll never be around again, its just that they don't taste nearly as good from the grocery store shelf as they do from the Mason jars in my basement.  So over 300 quarts later, I'm finally back.

This chicken is one of my "go to" recipes.  Super easy, quick and I always have all the ingredients on hand.  Chicken, cheese, BBQ sauce and bacon.  It doesn't get any easier than that.  Or tastier!  My kiddos love it when they find out I'm making this for dinner.

There are a couple of ways you can do this.  You can cook whole chicken breasts, smother them with BBQ, cheese and bacon then pop in the oven to melt the cheese.  My preferred method is using chicken cut into bite sized chunks.  It cooks faster and is easier to eat than using whole breasts.  So if you're in a hurry and need something quick and delicious for dinner, this is right up your alley.

Monterrey Chicken
Serves 4-6


4 boneless skinless chicken breasts cut into chunks (I plan 1 breast per person and 1/2 breast for kids)
1 -1 1/2 cups BBQ sauce (Use your favorite.  I used this homemade version)
1-2 cups shredded cheddar jack cheese
6 slices bacon, cooked until crispy and crumbled

In a skillet, fry the chicken in oil until it is browned and cooked through.  Transfer to a baking pan.  Spread chicken with BBQ sauce, then sprinkle with cheese and bacon.

Bake at 350° for10-12 minutes or until the cheese is melted and gooey.  Serve and enjoy!

Source:  A Mommy's original recipe

Chi Chi's Chimichangas

Holy deliciousness, Batman!  These are amazing!  I never thought I'd come close to tasting Chi Chi's food again.  And in reality, its been like 20 years since Chi Chi's went out of business, so I don't really remember what their food tasted like, but I have some very fond memories of good friends, family and great Mexican food.

This recipe didn't disappoint in the great Mexican food category.  My family devoured these. I have to make a triple batch just to satisfy them.  My 16 year old son, Colton, ate 5 of them.  And they aren't small.  At all.  This is one of the recipes my family requests most.  Don't be intimidated by the long ingredient list.  These come together in about 30 minutes, so they are quick enough for a weeknight meal.


Chi Chi's Chimichangas
Serves 4

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 yellow onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
sea or kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces
1/4 cup sour cream, plus more for serving
1 (15-ounce) can refried beans
4 (10-inch) flour tortillas
1 cup shredded Monterrey jack cheese, plus more for topping
Mexi-sauce, for topping (recipe below)
Shredded lettuce, for topping
Mexican rice, for serving


Mexi Sauce

1/2 cup onion, chopped
2 garlic cloves, minced
pinch of each: chili powder, cumin, sugar and salt
2 (4 ounce) cans green chilies, drained and rinsed
1 cup chicken broth


 Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet and add the onion, garlic and jalapeno, cook over medium-low heat until soft. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.


Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.


Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.


Make Mexi-sauce: Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet over medium-low with heat in a tablespoon or two of vegetable/olive oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chilies and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.


Adapted from:  Food Network

Chicken Bacon Ranch Pizza

This has become one of our favorite pizzas.  My kiddos love it so much that I made it twice last week alone!  Its a nice change from pizza with red sauce, and since ranch dressing is practically a food group among kids I knew they'd love it.  I thought about adding some chopped fresh spinach too, but I wasn't sure how my kiddos would react.  I think next time I make this, since I have to make 2 pizzas anyway, I'll make a grown up one with spinach for me and the hubby.

Chicken Bacon Ranch Pizza
Serves 8-10

Pizza Dough:

3 cups flour, more or less

1 tablespoon honey, heaping
1 tablespoon oil, heaping
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt

Toppings:

Prepared ranch salad dressing

Cooked chicken (I cook mine in the crock pot with some salt and pepper and chicken broth on low for about 4 hours.)
6 slices bacon, cooked until crisp and crumbled
2 Roma tomatoes, diced
2 sliced green onions (I forgot to put these on)
2 cups Shredded mozzarella
1/4 cup shredded Parmesan cheese

Preheat oven to 475°.   Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then put into a greased 10 x 15 sheet pan.   Spread the dough with ranch dressing, then sprinkle on the chicken.  Sprinkle the mozzarella cheese and then the remaining toppings, finishing with the Parmesan cheese.  Bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. Makes 1 large pizza.

Recipe source:  Pizza dough from Mel's Kitchen Cafe
Pizza toppings are an original recipe

Won Ton Chicken Salad

I'm afraid this picture doesn't do this salad justice.  This is my hubby's very favorite salad EVER!  I've made this salad nearly every week the entire summer.  When I ask him what he wants me to plan into the menu, he always mentions this salad.  Even my kiddos love it.  The chicken makes this very hearty and the dressing adds a nice tang.  I'm sure it will be your family's favorite salad too!

This recipe has several steps, and all of them can be done ahead of time, so this is a snap to put together when you're ready to serve dinner.  I always take this to potluck dinners and I always come home with an empty bowl and cramped hands from rewriting the recipe a dozen times.

**This salad doesn't store well, so assemble immediately before serving.**

Won Ton Chicken Salad
Serves 10-12


For the salad:

1/2 head of iceberg lettuce
1 head romaine lettuce
3 green onions, sliced
2 stalks celery, thinly sliced
About 15 won ton wrappers, fried in oil until golden brown and crispy
1 Tbs. sesame seeds for garnish

For the chicken:

3 chicken breasts
1/2 cup soy sauce
1/2 cup sugar
Dash of Accent (This is MSG--a flavor enhancer and can be found in the spice aisle at the grocery store)

Dressing:

4 tsp. sugar
1 tsp. pepper
5 Tbs. vinegar
2 tsp. Accent
1/2 cup vegetable oil

In a large bowl, mix all the salad ingredients except the fried won ton wrappers and sesame seeds and refrigerate.

In a skillet, heat the soy sauce, sugar and Accent until the sugar is dissolved.  Add the chicken and bring to a boil.  Cover and reduce the heat to simmer for about 1 hour or until the chicken is very tender.  Shred the chicken while warm, transfer to a covered bowl and refrigerate until cold (about 30 minutes).

For the dressing, whisk all the ingredients together and set aside until ready to assemble the salad.

To assemble the salad:  Break up the won ton wrappers and add to the salad along with the shredded chicken.  Toss to evenly distribute.  Pour the dressing over the salad, toss, sprinkle with sesame seeds and serve immediately.

Source:  My cousin Andrea B.

Asian Chicken Kebabs

Here's another great grilling option for Labor Day weekend.  These have a nice mild Asian flavor and even my kiddos loved these (But that could have just been the skewers, they love food on skewers).  I served these with grilled veggies, fresh melon and Won Ton Chicken Salad. (I'll be sharing that one tomorrow, its a family favorite!)  It was a yummy meal and perfect for a hot evening.

Asian Grilled Chicken

Serves about 5

Marinade:
2 t garlic
1/2 C rice vinegar
1/2 C soy sauce
2 t Hoisin sauce  (available in the Asian section of most grocery stores)
3/4 C brown sugar
2 t sesame oil
1 T sesame seeds
1/2 t ginger
pinch red pepper flakes
1 T peanut butter 
1/3 C hot water
5 chicken breasts cut into long strips
12 shish kabob skewers


Place the peanut butter and 1/3 C water in the microwave and heat for 1 minutes. Stir it until it's smooth and combined well.

Place all ingredients but the chicken and skewers into a 9x13 pan. Stir them around to incorporate. Slide the chicken strips onto the skewers. Set them in the marinade, cover and refrigerate for at least 3 hours.


Grill the chicken skewers for about 7 minutes over medium heat. Turn and cook until chicken is cooked through. 


Source:  Jamie Cooks It Up

BBQ Chicken Salad with Creamy Cilantro Lime Dressing

With Summer coming to a close, all too quickly for me, I need to get in a few of the salad and grilling recipes I've tried over the Summer.  With Labor Day only a week away, I know it will soon be time to start making soups and comfort foods.  Its still in the 90's here and probably will be for a few more weeks, so we are going to enjoy it as much as possible.

This salad is one of my absolute favorites...EVER!  I ate so much of it that I totally regretted it later.  But it was worth it and I'd do it again.  This salad is fresh, different and a little spicy, but most of all amazing!  I'm always worried about serving a salad as a main dish since I have so many small kids, but I really shouldn't.  Even my pickiest eaters devoured it.  To me, it just tasted like Summer.  Perfect!

BBQ Chicken Salad with Creamy Cilantro Lime Dressing
Serves 4-6


3 cups cooked, shredded chicken
2 cups BBQ sauce  (Use your favorite)

½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed (I used fresh corn, cooked and cut off the cob)
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded4 ounces Monterrey jack cheese, cubed small or shredded
Crispy tortilla strips

In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

To make crispy tortilla strips:  Heat some oil in a skillet.  Cut corn tortillas into strips using a pizza cutter.  Fry in small batches until crispy.  Sprinkle lightly with kosher salt.

Creamy BBQ Cilantro Lime Dressing

1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Source:  Adapted slightly from Mel's Kitchen Cafe