CHINESE CHICKEN SALAD

I found this on Pinterest but have made a few tweeks to it. You can add or take away whatever you like (I've seen people add avocado, mango, mandarin oranges, etc.). Also, with the salad ingredients, the measurements are just suggestions - - I usually add more of my favorite things (edamame and almonds) and less of what I don't love (green onions)...it's whatever you want.

Salad Ingredients:

• 2-3 chicken breasts marinated and baked in Lawry's Sesame Ginger marinade and cut into bite-sized pieces (while cooking, cover with tin foil and flip chicken once, half way through). 
• 1 (16-oz) bag coleslaw
• 1 head romaine lettuce
• 1 c shelled and cooked edamame (I buy a frozen bag that can be thrown in the microwave)
• 1/2 c thinly sliced almonds
• 1/2 c thinly sliced green onions
• 2 (3-oz) pkgs of Ramen Noodles, crumbled (you will not use the seasoning)
• Asian Honey Vinaigrette (see ingredients below)

Asian Honey Vinaigrette Ingredients:

• 2/3 c vegetable oil
• 1/3 c honey
• 1/3 c rice wine vinegar
• 2 tsp soy sauce
• 1/4 tsp sesame oil
• pinch of salt and black pepper

Heat oven to 425. Spread crumbled ramen noodles and sliced almonds out on a baking sheet and stir to combine. Bake for about 5 mins, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet and give mixture a good stir to toss. Return to the oven and toast for additional 3 mins. Keep a very close eye on the mixture so it does not burn. Remove and set aside. 

Add ingredients (including vinaigrette) together in a large bowl, and toss until combined. (Add the dressing slowly, while mixing - I have never had to use all of the dressing...even when I've made a bigger salad).

Mom's Marinated Turkey Breast (or any other meat marinade)

I never make this without someone asking for the recipe.

INGREDIENTS:

 - 1 c soy sauce

 - 1 c vegetable oil

 - 2 c sprite

 - 1/2 tsp horseradish 

 - 1/4 tsp garlic

Mix and pour over meat. Marinate overnight in fridge. Grill and serve. 

DINNER ROLLS

A girl in my Arizona ward made these (she got them off Pinterest). They have turned out perfectly for me every time. They are light a fluffy and buttery.

INGREDIENTS:

1 1/2 c milk

3/4 c + 1 TBS sugar

1 egg

1 TBS salt

2 TBS yeast

2 c warm water

about 9-10 c flour

at least 1 c butter

INSTRUCTIONS:

1. Scald 1 1/2 c milk, 3/4 c sugar and 1/2 c butter, in a microwave safe bowl, for about 2 mins. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt. 

2. add yeast to the hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it). To cool it down stir in 1-2 c of flour, then add 1 egg and 1 TBS salt, and leave it to cool for a couple of mins. Meanwhile, in a measuring cup dissolve 2 TBS of yeast in 2 cups of warm water and 1 TBS sugar. Let it sit for a couple of mins until it is bubbly. 

3. Make sure your milk mixture is just warm, not boiling and add the yeast mixture. 

4. Using a fork or wooden spoon, gradually stir in 9-10 c of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 c at time and stirring in between. These rolls turn out so much better when they are mixed by hand. 

5. At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise. 

6. When your dough is close to raising completely, butter 2 cookie sheets and set them aside. 

7. Let the dough raise until it has doubled in size (usually about an hour, I think). 

8. Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don't have to be perfect. 

9. Using one ball of dough at a time: roll the dough into a circle of a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 TBS of dough (I get the butter super soft/partially melted and use a brush spread it out)

10. Cut the dough into quarters using a pizza cutter.

11. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
12. Roll the dough  starting with the wide end of the triangle.

13. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

14. Pre-heat over to 350. Place the pans of rolls in a war, place (on top of oven if possible) to let them rise. Once they are touching and full in size, cool(one pan at a time) in the oven until they are golden brown. About 10-15 mins. FYI - I do NOT let my rolls get as brown as the picture - if I do the bottoms would be burned...and I like mine really soft. 

15. While they are still hot a fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.  

TACOS - Green salsa

Tacos are our favorite food. We make them lots of different ways and love them all. Right before we moved to Dallas a friend had us over for dinner. The tacos we had that night have become our current favorite. Mostly because they are delish and partly because there are only 2 ingredients and it's SO SO easy.

Ingredients:

 - chicken breasts (goes a long way since you shred it)

 - at least 1 container Green salsa (you really need to use this brand - its way better than others for this)

Place chicken in crockpot and cover with this green salsa. I usually buy a couple cans and use the bigger size. I really like to cover my chicken well to make sure it doesn't dry out. A little too much is better than not enough in my book. I usually just put my frozen chicken in and turn on low for 4-6 hours. As soon as it is cooked through I shred it and put it back in on warm and let it marinate for at least 30 more mins (or until you are ready to eat). You can eat right away but tastes better if you let it marinate longer. Add whatever toppings you like...some things we use for these are listed below. 

Optional ingredients:

 - uncooked tortillas (in the refrigerated section. These are the BEST and we always use them when making tacos)

 - fresh limes (really yummy to squeeze lime juice on top)

 - shredded cheese

 - black beans

 - lime cilantro rice (or any kind of Mexican rice you like)

 - chopped cilantro (I only use this about half the time)

 - Regular red salsa

 - chopped tomatoes

WHITE BREAD

This is my good friend Christine's recipe. Anytime I want to make easy, yummy white bread this is my go-to recipe.

For 2 Loaves:
1 cube Marg
3 TBS yeast
3 TBS sugar
1 1/2 TBS salt
3 c flour
2 2/3 c hot water

For 4 Loaves:
2 cubes marg
1/4 c + 2 TBS yeast
1/4 c +2 TBS sugar
3 TBS salt
6 c flour
5 1/3 c hot water

Spray loaf pans with pan.
Put all of the ingredients in a large bowl (water can go last and should be hot from the tap, not boiling).
Mix with an electric mixer until smooth.
Add 1/2 c (for 2 loaves) or 1 c (for 4 loaves) more flour and keep beating.
By hand, start adding more flour. Mix it in with a wooden spoon or firm spatula...and then eventually just with your very floured hands.
You want the dough to gradually stop being so sticky, so keep adding (will take quite a bit more flour -- I think about 3-4 c for the 2 loaves) until you can finally start kneading it right in the bowl. While you are kneading...keep your hands very floured, and keep adding flour as needed to the sticky spots.
You don't want to make the dough too stiff, so only add as needed. When you knead, you want to fold the dough over itself, and then push down with the heel of your hand and then turn the dough a quarter turn and do it again. Knead for about 5 mins, then flip the dough over and cover in the bowl with saran and then a towel (lightly).
Let it rest for 20 mins.

On a floured surface, take 1/2 or 1/4 of the dough and flatten it into a rectangle (about 12" by 9")
Pound it down so that the bubbles are gone.
Roll it up from the long sides, like a sausage. Fold the long ends under so that it is about the length of the loaf pan, place in the pan.
Cover each loaf lightly with saran and put in the fridge for about 2 hours (can be longer if you need to go somewhere...up to 12 hours, but better if closer to 2-4).

Preheat oven to 350. Take loaves from the fridge for 15-30 mins before baking
Bake 2 loaves at a time for 35 mins.
Let cool for a few mins and then pop out and cool longer.

HOT CORN DIP

I had this about a year ago at a potluck with my friends back in Arizona and Dan loved it so much he made me get the recipe (although it is originally from the FoodNetwork website). I have made it twice since living in Dallas and it has been a HUGE hit both times. The recipe says to use fresh corn. I have never done this (too much effort). The girl that gave me the recipe told me that she uses this frozen roasted corn from Trader Joes. I have used this once and the other time I just used regular frozen corn. I just get it out and let it thaw before I use it. Chopping everything up is the hardest part - the rest is easy and quick. Tastes great.

                                   

Ingredients:
2 TBS butter
3 1/2 c corn kernels (from 4 ears fresh corn)
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 c finely chopped yellow onions (this freaks me out since I hate onions - I use about half this much and chop them VERY fine. I also add a little onion flakes)
1/2 c finely chopped red bell peppers
1/4 c chopped green onions (green and white parts)
1 jalepeno. seeded and minced
2 tsp minced garlic
1/2 to 1 c mayonnaise (I use close to 1/2)
4 ounces monterey jock or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 tsp cayenne
tortilla chips for dipping

Preheat oven to 350.

Melt 1 TBS of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 mins. Transfer to a bowl. Melt the remaining TBS of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 mins. Add the green onions, jalapeno, and garlic, and cook, stirring, for 2 mins, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubble and golden brown, 10-12 mis. Serve hot.

Easy Playdough recipe

3 cups flour
1.5 cups salt
6 teaspoons cream of tartar
3 tablespoons oil
3 cups water

Pour all ingredients into a large pot.  Stir constantly over medium heat until a dough ball forms by pulling away from the sides.  Knead dough until the right consistency.