May 142013
 

Years ago I fell in love with Applebees’ Oriental Chicken Salad.  I don’t know if it was the crispy Napa cabbage or the unusual dijon mustardy dressing.  Or a combination of both.  But whatever, I could not get enough of it!  So imagine the thrill when I discovered a version of it on the internet.  So, made it, I did.  Again and again.  I even wrapped it in flour wraps and pretended that is was a sandwich.

I could make it weekly, except that David objects and rejects my notion that it is good enough to eat that often.  My solution?  I make it up, divy it into four servings and take it to work with me.  Sure, it looks like I am being a bit repetitious, but who cares?   I get my indulgence and David gets to escape my passion for this salad. (We all have our secret life.)

Here is what you will need.  And oops, I forgot to buy the purple cabbage to add to it.   And since it is several miles to the grocery store,  I am going to ask you to imagine that it is there.  It mostly adds color (don’t get me wrong, color is important) but it is perfectly fine without it.  Just add about 1 cup of shredded purple cabbage and it will be a pretty addition.  And if you have never tried Napa cabbage– this is your chance to fall in love again. the crispy mild flavor is  addictive.  And, like other cabbage, it keeps in the fridge for a long time.  Always a plus for those of us who live a ways from the grocery store.

Oriental Chicken Salad

 

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Dressing:

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3-4 T. honey

1 1/2 T.  rice wine vinegar (or white vinegar if you don’t have rice on hand)

1/4 cup mayo

1 t. dijon mustard

several dashes of sesame oil– do not omit this!  It is very important for the specific taste of this dressing.

Add all of the above and stir well.

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Note:  I like to triple or even quadruple this recipe and use it for a regular dressing also.  David does approve of this indulgence.

Salad greens:

1 cup chopped purple cabbage

1 cup chopped Napa cabbage

1 bunch of romaine lettuce, chopped

1 carrot, shredded

1 green onion, sliced thinly

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toppings:

1/3 c. sliced almonds

1/3 c. chow mein noodles

2-3 prepared breaded chicken breasts, cooked and cooled.

Place the chicken breasts into the oven and cook as directed.

Mix up the ingredients for the dressing.  Chill while preparing the other ingredients.

Combine the salad ingredients.

To serve, slice the chicken breast into bite sized pieces and toss with the lettuce salad and toppings.  Top with the salad dressing.  Serve immediately.  Also works well by doubling the chicken amounts and served inside a rolled flour wrap.

 

 

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Makes 1 large dinner salad, or 4 side salads.

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Oriental Chicken Salad

Oriental Chicken Salad

Ingredients

  • Dressing:
  • 3-4 T. honey
  • 1 1/2 T. rice wine vinegar (or white vinegar if you don't have rice on hand)
  • 1/4 cup mayo
  • 1 t. dijon mustard
  • several dashes of sesame oil-- do not omit this! It is very important for the specific taste of this dressing.
  • Salad greens:
  • 1 cup chopped purple cabbage
  • 1 cup chopped Napa cabbage
  • 1 bunch of romaine lettuce, chopped
  • 1 carrot, shredded
  • 1 green onion, sliced thinly
  • toppings:
  • 1/3 c. sliced almonds
  • 1/3 c. chow mein noodles
  • 2-3 prepared breaded chicken breasts, cooked and cooled.

Instructions

  1. For detailed and pictures directions, go to: [http://www.onlymybestrecipes.com/oriental-chicken-salad-crispy-crunchy-and-addictive]
  2. Measure the honey, vinegar, mayo, mustard and sesame oil and stir well.
  3. Place the chicken breasts into the oven and cook as directed.
  4. Mix up the ingredients for the dressing. Chill while preparing the other ingredients.
  5. Combine the salad ingredients.
  6. To serve, slice the chicken breast into bite sized pieces and toss with the lettuce salad and toppings. Top with the salad dressing. Serve immediately. Also works well by doubling the chicken amounts and served inside a rolled flour wrap.
  7. Makes 1 large dinner salad, or 4 side salads.
http://www.onlymybestrecipes.com/oriental-chicken-salad-crispy-crunchy-and-addictive/

Feb 182013
 

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Honey Butter

Once I discovered that my Mile High Biscuits were so popular, imagine how happy I was to find out that you could make honey butter that did not separate!  The following recipe is very simple and  can be frozen.  Slather it on toast, scones, peanut butter sandwiches or any bread that begs a topping!

You will need the following:

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¾ c. butter (this is 1 ½ sticks)

1 c. honey

one egg yolk from a pasteurized egg   (to be safe)

Add all three ingredients to a standing mixer bowl.  (You can use a hand mixer, but you will likely tire of the 10 minute mixing.)

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Mix for a minute.  Stop,  scrape the sides of the bowl.

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Now, turn the mixer on high and allow to beat for 10 full minutes.

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Once done, pour into a container that moves to and from the fridge easily.   A covered dish works best.  You can serve it right away, but I do like to chill it so that it is not so runny.

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Decide if you want to freeze half—the frozen portion needs to be tightly sealed and dated.

Lick the bowl.  (If you haven’t already…)

Here is the Ziplist version:

Oh, Honey Butter!

Oh, Honey Butter!

Ingredients

  • ¾ c. butter (this is 1 ½ sticks)
  • 1 c. honey
  • One egg yolk from a pasteurized egg (to be safe)

Instructions

  1. [For detailed and pictured directions, go to: [/http://www.onlymybestrecipes.com/oh-honey-butter/]
  2. Add all three ingredients to a standing mixer bowl. (You can use a hand mixer, but you will likely tire of the 10 minute mixing.)
  3. Mix for a minute. Stop, scrape the sides of the bowl.
  4. Now, turn the mixer on high and allow to beat for 10 full minutes.
  5. Once done, pour into a container that moves to and from the fridge easily. A covered dish works best. You can serve it right away, but I do like to chill it so that it is not so runny.
  6. Decide if you want to freeze half—the frozen portion needs to be tightly sealed and dated.

Notes

Sweet treat on anything bread!

http://www.onlymybestrecipes.com/oh-honey-butter/

Feb 112013
 

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If there is one recipe that inspired me to start this blog, it is this:  Mile High Biscuits!  I found the recipe many years ago in a Farm Journal Cookbook that I checked out of the library. (This was before internet and before I could afford to buy cookbooks for my own library.)

Biscuits, you say?  Really?  Really, I say!  They are the BEST.  So good that whenever we entered them in the Fair, they won top honors.  One year they even won Best of Foods! I was incredulous myself!

Try them for yourself.  Then decide if you agree.  And if you serve them to others, decide ahead of time if you are going to share the recipe, because YOU WILL BE ASKED!

Mile High Biscuits

Preheat oven to 450 degrees, making certain that there is a rack that is positioned in the middle of the oven.

3 cups flour

2 T. sugar

4 1/2 t. baking powder

3/4 t. cream of tartar (don’t skip this– it is very important!)

3/4 t. salt

Combine the dry ingredients with a wire whisk.

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Measure 3/4 cup shortening (I like to use Butter Flavor Crisco because of the flavor and color)

Add shortening to the dry ingredients and using a pastry cutter, cut into the dry ingredients until mixture is crumbly. (Do not over-mix)

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Next, the liquid ingredients:

1 cup cold milk

1 egg

Combine egg and milk with wire whisk until well mixed.

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Add liquid ingredients to the dry by gently folding until it is a soft dough.  CAUTION: do not over-mix.  Don’t worry if some parts are wetter than other parts.

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Sprinkle flour on your counter top, then dump dough onto the flour.

Gently knead 15 times, sprinkling flour onto the dough if it becomes sticky.

Using a rolling pin, gently roll dough into a circle, making sure that it is no less than 3/4 inch thick.  “Corral” the dough so that it is a consistent thickness.

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Now, using a biscuit cutter (mine is 2 3/4 inches wide), cut your biscuits using one downward motion, dusting the cutting edge if it is sticky. DO NOT TWIST UNTIL CUTTING ALL THE WAY THROUGH!  Once you cut all the rounds that you can with the first roll-out, then gently push the “extras” into a circle and press together.  These will not be as pretty, but will be good nonetheless.  You can use these for your own appetizer.   You will get about 16 biscuits.

Place on a cookie sheet or stone (I like my Pampered Chef stone).  Note: place close together if you like them doughy, far apart if you want crisp edges.  Also, use a dark cookie sheet if you like crisp bottoms, shiney if you are more into soft.

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Place in the middle of your oven to get the best results.  Bake for …  here’s the tricky part… for 10 – 15 minutes.  I say tricky, because you need to “babysit” them to get the right results.  (Since every oven is different, one cannot predict your time)  Set your timer for 8 minutes and check every 2 minutes after that to get the desired results.

Remove from the oven and serve ASAP.  If you must delay, be sure to place in a basket with a cloth to cover while still warm.  If you must reheat, do so at half power in the microwave, and only for a few seconds.

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Serve with butter and honey, or use for a biscuits and gravy meal.

Prepare to receive copious compliments! (And have your recipe ready, too!)

Here is the Ziplist version of the recipe:

 

My most requested recipe–Mile High Biscuits

Prep Time: 8 minutes

Cook Time: 9 minutes

Total Time: 18 minutes

My most requested recipe–Mile High Biscuits

Ingredients

  • 3 cups flour
  • 2 T. sugar
  • 4 1/2 t. baking powder
  • 3/4 t. cream of tartar (don’t skip this– it is very important!)
  • 3/4 t. salt
  • 3/4 cup shortening (I like to use Butter Flavor Crisco because of the flavor and color)
  • 1 cup cold milk
  • 1 egg

Instructions

  1. [For detailed directions and pictures, go to: /http://www.onlymybestrecipes.com/my-most-requested-recipe-mile-high-biscuits/]
  2. Preheat oven to 450 degrees, making certain that there is a rack that is positioned in the middle of the oven.
  3. Combine the dry ingredients with a wire whisk.
  4. Add shortening to the dry ingredients and using a pastry cutter, cut into the dry ingredients until mixture is crumbly. (Do not over-mix)
  5. Next, combine the liquid ingredients:
  6. Add liquid ingredients to the dry by gently folding until it is a soft dough. CAUTION: do not over-mix. Don't worry if some parts are wetter than other parts.
  7. Sprinkle flour on your counter top, then dump dough onto the flour.
  8. Gently knead 15 times, sprinkling flour onto the dough if it becomes sticky.
  9. Using a rolling pin, gently roll dough into a circle, making sure that it is no less than 3/4 inch thick. "Corral" the dough so that it is a consistent thickness.
  10. Now, using a biscuit cutter (mine is 2 3/4 inches wide), cut your biscuits using one downward motion, dusting the cutting edge if it is sticky. DO NOT TWIST UNTIL CUTTING ALL THE WAY THROUGH! Once you cut all the rounds that you can with the first roll-out, then gently push the "extras" into a circle and press together. These will not be as pretty, but will be good nonetheless. You can use these for your own appetizer. You will get about 16 biscuits.
  11. Place on a cookie sheet or stone (I like my Pampered Chef stone). Note: place close together if you like them doughy, far apart if you want crisp edges. Also, use a dark cookie sheet if you like crisp bottoms, shiny if you are more into soft.
  12. Place in the middle of your oven to get the best results. Bake for ... here's the tricky part... for 10 - 15 minutes. I say tricky, because you need to "babysit" them to get the right results. (Since every oven is different, one cannot predict your time) Set your timer for 8 minutes and check every 2 minutes after that to get the desired results.
  13. Remove from the oven and serve ASAP. If you must delay, be sure to place in a basket with a cloth to cover while still warm. If you must reheat, do so at half power in the microwave, and only for a few seconds.
  14. Serve with butter and honey, or use for a biscuits and gravy meal.

Notes

You will be amazed at the compliments this recipe brings...

http://www.onlymybestrecipes.com/my-most-requested-recipe-mile-high-biscuits/

 

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