Saturday, February 23, 2008

Ramen Chicken Salad and Dreamsicle Salad

This is for you Diana :-)

Starting around...last...october maybe, my Laurels class at Church decided that we would try, once a month, to have a cooking/recipe trading night. Each month would have a different theme, and all of us could bring a dish if we wanted, or just a recipe, and then our leaders would bring the materials to make a dish together. Needless to say, it's been pretty fun! We've had casserole night (of course..since we ARE Mormon), soups/salads, breads, etc. This last January was soup and salad (I brought Chicken Enchilada Soup..I'll have to post that later). Sister Stevens, the Young Women's President for my ward, had us make a delicious Ramen Chicken Salad. Let me tell ya, it's probably one of the best of its kind. We've had it a couple of times at my house since and we all really like it. It's really simple and quick to make, and served with garlic toast, makes a great meal. Also probably a really good idea for a potluck. It makes A LOT. I'm also putting a recipe up that my friend Heather brought for a desert salad. It was SO good, and I definitely recommend it do anyone with a sweet tooth :-D

Ramen Chicken Salad
3 Tbsp. Margarine or Butter 1 pkg. oriental-flavor ramen noodles
2 Tbsp. Sesame Seeds 1/4 c. sugar
1/4 c. white vinegar 1 T. vegetable oil
1/2 tsp. pepper 2 c. cut up cooked chicken
1/2 c. dry roasted peanuts 1/2 c. sliced green onion
16 oz. bag coleslaw mix

Melt margarine (or butter) in skillet over medium heat. Stir in seasoning from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into margarine mixture. Cook two minutes, stirring constantly; stir in sesame seed. Cook about two more minutes, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil, and pepper in large bowl (large enough for the rest of the ingredients). Add noodle mixture and remaining ingredients, and toss well.

Dreamsicle Salad
1 3 oz. package tapioca pudding mix
1 3 oz. package vanilla pudding mix
1 3 oz. package orange gelatin
3 cups water
1 11 oz. can mandarin oragnes, drained
1 8 oz. container frozen whipped topping, thawed

Combine tapioca pudding, vanilla pudding, and orange gelatin mixes with water in cooking pan. Cook until mixture comes to a boil and thickens. Remove fromheat and cool. When cooled, fold in oragnes and whipped topping. Refrigerate overnight.


Sunday, February 17, 2008

Cheesy Baked Potato Soup

Here is a recipe for a really good Baked Potato soup that I just tried out for dinner tonight. I found the recipe on some website, so i tweaked it a little bit, and it turned out really good! Probably the best recipe I've had for this kind of soup. It served my mom, dad, and me, and we had about half left over! Oh, and it calls for vinegar, but you can't taste it, so don't let that throw you off!

Cheesy Baked Potato Soup

4 cups Chicken Broth (two cans)
6 med. potatos-peeled and cut up into medium-small pieces (boil beforehand)
4 green onions-sliced
1/2 cup shredded carrots
4 tsp. distilled white vinegar
2 tsp. salt
3 cups milk with 2 Tbsp. of all-purpose flour (mix before putting in)
2 cups of shredded cheese (the white/yellow combination)
6 strips of crumbled up bacon (1 cup of bacon bits works as well!!)
2 tsp. Worchestire Sauce

Put the first six into a soup pan and bring to a boil. After boiling, cover and let simmer for about 20 minutes. After 20 minutes, whisk in the milk and flour mixture. Then stir in cheese and bacon. Add more or less, depending on what you want. Let simmer for about 10 minutes (or until thick), stirring the whole time.

Chicken Pesto Pasta and Garlic Knots

The other day, I was really wanting some Chicken Pesto Pasta, so I started searching for a good, tasty recipe. I came across one that not only looked like it would taste delicious, but it was a bit healthier than most of the recipes. Don't let the use of fat free half and half throw you off, you can't even tell its fat free. My dad and I really liked mom not so much a fan. My sister Diana came over the next day, had some of the leftovers, and really liked it too. I think its a keeper! And of course, I made some garlic knots, my family's personal favorite. They are really simple and very delicious. The dough I used is also really low calorie. Enjoy!! (We doubled the recipe below, and we had plenty of leftovers!)

Chicken Pesto Pasta
1 Tbsp olive oil
About 10-15 pieces of grilled chicken strips (or about 3 cooked chicken breasts)
2 cloves garlic, finely chopped
1 Tbsp Butter of margarine
1 1/2 tsp flour
1 1/2 cup fat-free half-and-half
2 Tbsp pesto
1/2 lb Farfalle, cooked and drained
2 tsp. basil

Cook chicken in a pan with oil until well done. Remove chicken from the pan and set aside for later. Add butter, garlic, and flour, mixing until bubbly. Add half-and-half and stir until combined. Whisk in the pesto and bring to a boil, cooking until thickened. Add basil, or other spices if you please. Add chicken and cooked farfalle to the pan and toss to coat well.

**Note** I noticed that when I was making the mixture, it wasn't white and kind of had a brownish look to it (probably from some of the debris from cooking the chicken). If this happens, don't worry. It will end up being white after your done.

Garlic Knots
1 tube of pillsbury breadsticks
1 cube butter or margarine
1 Tbsp. garlic salt
1 Tbsp. Italian Seasoning
1/4 grated cheese
Parmesan Cheese (for topping)

Place breadsticks on greased cookie sheet. Cut each stick in half (unless you want larger knots). Tie each piece into a knot. Bake in over according to package (I believe its 375 for 10-12 minutes). While baking, put butter, garlic salt, italian seasoning, and grated cheese, into small sauce pan and melt. The cheese doesn't really melt, but it adds a nice flavor. Continue stirring once melted and put on low heat. When knots are done, dip into butter mixture and cover. Sprinkle knots with parmesan cheese.