April 22, 2012

Not Goodbye, See Ya Later?

Hi folks, (or maybe I should just say, hi mom! she's probably the only one reading these days...)

I'm taking a little breather from the food blogging world.  Truth be told, I haven't really actually blogged about any food since June 2011, but I had lots of recipes stocked up to last me thru spring 2012, when I figured I'd be back in the ballgame after baby#3. 

Well, I am back in the ballgame, but I cannot figure out how to make this blog as fabulous as I would like it to be, while still making my family life as fabulous as I would like it to be.  Life with three young kids is beautiful, and I wouldn't trade it for anything, however, it leaves me very little time to photograph, write about and spend so much time with it.  I am still passionate about food and still love to taste and create.  I hope that I can get back into food blogging when and if time ever permits, so for now - it's not goodbye, but it's got to be see ya later!

Thanks for stopping by.  I've been blogging about food for the last five years, and it's been such a wonderful hobby for me.  Keep me in your google reader, and if I ever pop back up, I'd be happy to have you enjoy some of my tasty sensations!

March 15, 2012

Chinese Chicken Salad

This one's perfect for your upcoming Memorial Day BBQ.  There are lots of these Chinese Chicken Salad recipes floating around the blogosphere, and this one just happens to be the one that I  made up and loved - it has a much more orange color from extra carrots than most recipes, and I really loved it.  It's simple, healthy, and so delicious freshly made, or as a leftover (if it lasts)  This recipe will feed 6 adults as a main dish.

Salad Ingredients
2 tablespoons sesame seeds
1/2 cup chopped almonds
1 package Ramen noodles, broken up
1 small head cabbage, shredded (I shredded mine in a food processor, along with carrots below)
4 large carrots, shredded (about 1 cup shredded)
2 green onions, chopped
3 leftover grilled chicken breasts (marinated in teriyaki sauce), diced

Dressing Ingredients
1/2 cup canola oil
2 tablespoons white vinegar
2 tablespoons sugar
2 cloves garlic, minced
1/2 teaspoon ground Chinese ginger
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 seasoning packet from Ramen noodles

Preheat oven to 350.  Toast sesame seeds and almonds for 10 minutes; set aside to cool.  Meanwhile, place dressing ingredients in the blender and blend until smooth.  Place in fridge.

Place the cooled sesame seeds and almonds in a large bowl. Crumble the Ramen noodles into the bowl and add the cabbage, carrots, green onions, and chicken. Directly before serving, add the dressing to the salad ingredients and toss to coat.  Serve immediately, or after a day of marinating/softening in the fridge, either way is delicious!

March 6, 2012

Caesar Wraps

Be still my beating heart.  Anything with caesar salad in it is like heaven for me, and this brought back lots of memories of a favorite college eatery.  I used to get these delicious Chicken Caesar Wraps for lunch, and they were sooooo yummy, with lots of flavor - and croutons to boot!  Can't go wrong with croutons - but in this wrap they add a nice crunch!  You can also serve this warm or cold, depending on the season.

2 pounds boneless skinless chicken thighs
1/2 cup of prepared Caesar  dressing (I suggest Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley
1 TBS. lemon juice
1/2 teaspoon ground pepper
16 romaine leaves, washed and left in whole pieces
1 c. sliced roma tomatoes
sliced avocado (optional)
8 Whole Grain Tortillas
1 c. caesar salad croutons
additional caesar dressing & parmesan, if desired

1. Place chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low heat for about 5 hours.

2. Remove chicken from cooker using a slotted spoon and drain water.  Shred chicken, discarding any fat, and return to crock pot.
3. Add dressing, Parmesan cheese, parsley, lemon juice and pepper over the top.Stir until mixed evenly. Cover and cook on low for 1 hour.
4. To assemble, place out a tortilla or wrap and cover with 2 long leaves of lettuce, a few slices of tomato and avocado, and then spoon 1/4 cup chicken mixture onto each wrap.  Cover with additional dressing and cheese, if desired, top with croutons, and serve.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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