Asian Style Cole Slaw

Ellen Corier brought this unique  flavorful salad to our RS Birthday Dinner. The link to original recipe is here.

The list of ingredients might look long but  the recipe makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots and shelled edamame.


      For the Dressing

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced (about 1 1/2 teaspoons)
• For the Slaw
• 1 small head shredded green or white cabbage (about 1 quart)
• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced on a sharp bias
• 1/2 cup chopped or whole salted peanuts
• 1/2 cup loosely packed chopped fresh cilantro
• Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.    Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

4 Meals from One Rotisserie Chicken!

We had a wonderful activity with our guest chef, Beverly Chandler.
The first step is to prepare the chicken (easiest when slightly warm). 
 As she  debones the  chicken she sets chicken meat in one bowl  and saves bones and scraps in another bowl. She divides meat into 4 portions (2 breasts and 2 of remaining chicken).
*A good tip is that whenever  she cooks  she  saves trimmings from onion, garlic, celery, carrots... in ziploc bag in freezer so when ready to make soup she can pop that in.


CHICKEN NOODLE SOUP 


Place  reserved chicken scraps  and veggie trimmings in a large pot.  Add 1 box chicken stock, 1 t  poultry seasoning, salt and pepper to taste.  Add enough water to cover all and cook for 2 hours.  Strain stock.
Add chopped fresh veggies of choice  (carrots, celery...) and cook until done.  Meanwhile cook noodles in separate pot.    When veggies are done add chicken and cooked noodles and heat through.  Serve with bread.

ENCHILADAS

1/2 of loose chicken (chopped)
1 pkg Frontera Green Chile Sauce
4-6 tortillas
1 cup cheese

Mix chicken and cheese and add 1-2 T sauce (just enough to moisten).  Dip one side of tortillas lightly in sauce, fill with chicken/cheese mixture,  roll up and place in baking pan.  Cover with sauce and more cheese.  Bake at 350 degrees for 15-20 minutes or until hot.
Serve with refried beans and salad.


For the sandwich and salad slice the chicken breast diagonally in thin slices.

CHICKEN SANDWICH



Layer sliced chicken breast, cheese, mayo, mustard, veggies ... on your choice of bread for a quick yummy lunch.  Serve with chips or salad.




DINNER SALAD

Mix together salad greens, green onions, shredded carrots, celery (thinly sliced), olives, tomatoes and top with sliced chicken breast.  Top with cheese and dressing of your choice.  Serve with warm bread.

Mandarin Tossed Salad

This was served at a ward dinner a few years ago and it has become a family favorite.

MANDARIN TOSSED SALAD
                                                                        from Diane Mortensen

1 head romaine lettuce, chopped

1 head iceberg lettuce, chopped

1 cup celery, chopped

2 whole green onions, chopped

1 can mandarin oranges, drained

Mix all together.

Put 3 Tbls sugar and 1/2 c sliced almonds in non-stick skillet. Cook over medium heat until sugar dissolves. Set aside.

Dressing:

1/2 tsp salt

dash pepper

1/4 c veg oil

1 T chopped parsley

2 T sugar

2 T vinegar

dash Tabasco

Toss salad with dressing and top with glazed almonds.
(I like this with extra glazed almonds and extra oranges, depending on how large the heads of lettuce are.)

Asian Salad-this light and spicy salad will have you asking for seconds!

Asian Salad                                                  by: Leslie Coppin

Dressing
1/8 c rice vinegar

1/8 c sesame oil

1 garlic clove, minced

1 TBS sugar
1 TBS fresh ground ginger, minced

1 TBS soy sauce

1 TBS oil

1/2 tsp coriander

Combine all ingredients and set aside.

1 small head of purple cabbage, shredded

3 carrots, shredded

3 green onions diced

1/2 bunch of cilantro, chopped

Combine all ingredients add the dressing then top with:

1 package of crushed raw ramen

1/2 c slivered almonds

1/4 c sesame seeds

mix and serve.

It's an adapted recipe from allrecipes.com "amazing Asian chicken salad"

Chilean Tomato Cucumber Salad-we sampled this at our last activity-yum!

CHILEAN TOMATO CUCUMBER SALAD  
                                                                      from Rosanne Dietz                                                                

8 Roma tomatoes, cut in chunks
2 cucumbers, peeled, sliced and cut in half
1/2 bunch cilantro, chopped after cutting off ends
juice of two lemons
1 tsp vinegar
salt to taste
Olive oil (about 1/3 cup)

*If desired you can add some diced avocado and/or sliced onion

Andrea first cuts off the end of the cucumbers (before peeling and slicing) and rubs the cut off end against the main cucumber. Next combine the tomatoes, cucumbers, chopped cilantro. Add the lemon juice and vinegar. Salt to taste. Drizzle olive oil on top and toss. This salad is best served right away because it gets a little soupy the longer it sits from the tomatoes.

ORIENTAL CHICKEN SALAD--Sugar Free, Low Carb and Delicious

SUGAR FREE, LOW CARB ORIENTAL CHICKEN SALAD                                    
                                                                          from Linda Olson
1 package cole slaw cabbage
1/2 cooked, diced chicken breast
1 3 oz. package chicken flavor ramen noodles

In large bowl combine shredded cabbage, chicken and 1/2 of the ramen noodles-crushed.
In separate bowl combine and stir well:
                Chicken flavor seasoning from the ramen  noodles
                1/4 cup apple cider vinegar
                1/4 cup granulated artificial sweetener (such as Splenda)
                 1/4 cup cooking oil (like canola)

Add to cabbage mixture along with slivered almonds and sunflower seeds.  Mix well.
Optional add ins:  chopped green onions, diced green pepper.

For a regular version of this salad use all the ramen noodles and regular sugar instead of the sweetener.

               

Mustard Chicken Salad-we sampled this delicious and pretty salad at our activity.

I first saw this recipe demonstrated on the "Barefoot Contessa" on the Food Network. It sounded good, so I looked it up on line and gave it a try. Her recipe calls for a tablespoon of salt but I reduced it to 2 teaspoons. 

MUSTARD CHICKEN SALAD                  from Chris Fitzgerald

2 whole (4 split) chicken breasts, bone-in, skin-on

olive oil

kosher salt and freshly ground pepper

2 cups broccoli florets

1 1/2 cups mayonnaise

1/4 cup dijon mustard

3 tablespoons whole grain mustard

2 tablespoons minced fresh tarragon leaves

1 cup cherry or grape tomatoes

1. preheat oven to 350 degrees F

2. Place chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skins and bones and tear the chicken into large bite sized pieces.

3. Add the broccoli florets to a large pot of salted boiling water. Cook for 30 seconds, until crisp-tender. Drain and immediately plunge into a bowl of ice water until cool. This will stop the cooking process and set the bright green color.

4. For the dressing: whisk together the mayonnaise, mustards, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli and tomatoes, and gently mix. Refrigerate for a few hours to allow flavors to blend.* Serve at room temerature.

*This step really does enhance the flavor of the salad but it tastes very good served just after assembly too.