Monday, July 21, 2014

Crunchy Oriental Chicken Salad

It's true, we are all relishing this time of year to grill just about everything we can get our hands on right?

Wait-maybe that's a little too strong a statement-don't try grilling cereal, believe me it's a mess...

No really, from 60 ways to grill chicken, big fat juicy hamburgers, to the brats, to the lucky steak now and then. We got our grill on!

Which means there's a lot of leftover grilled meat, especially chicken in our house.

This recipe is the ultimate for leftover grilled chicken. It's a throwback to the 1970's and probably one of the few good ones from that era too. 

When it comes to leftover grilled chicken, step away from the mayo, don't touch the microwave and whatever you do, don't feed it to the dog. 

Instead make this:

It's THAT salad. The one your mom (okay, maybe your grandma) made back in the day. I know my mom did and she rocked it to! 

It's full on Umami! Crunchy, salty, tangy, cool, sweet and you want to eat more and more and more. One of the great things about this salad is it really is better the next day or even the next-if it lasts that long.


2 (3 ounces) pkts. Chicken flavor ramen noodles

2 tbsp sesame seeds

1/4 cup sugar

1/4 cup white vinegar

2 tbsp vegetable oil

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp low sodium soy sauce

1 tbsp grated ginger-fresh or frozen

1/2 tsp pepper

2 cups cut-up cooked chicken

1 cup sliced celery

4 medium green onions, sliced (1/4 cup)

1 bag (16 ounces) coleslaw mix

Slivered almonds-opt.

  • Mix sugar, vinegar, oil, sesame oil, soy sauce and ginger and pepper in large bowl. Add seasoning packet if desired-I look for ramen that does not use MSG.
  • Place package of ramen in a plastic bag and break up using a heavy spoon or edge of a pan.
  •  Add remaining ingredients and toss.
  • This is best made 1-2 hours or more before serving. Toss again and taste to correct seasoning.
  • For extra flavor and color, stir in an 11-ounce can of drained mandarin orange slices.
This recipe is adapted from Betty Crocker


This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish

Monday, July 14, 2014

Baked Croissant French Toast

This recipe is shared on My Link Parties Also shared on Weekend Potluck and Buns In My Oven and Daily Dish 
This dish is right on so many levels and wrong on just one...

You probably shouldn't eat it everyday.

There, I said it. 

I'd really like to make it for breakfast or brunch every single day of the week but I really can't afford to go out and buy bigger clothes, nor do I want to.

But man, these babies almost make it seem worth it. 

Croissants. Those light airy curved horns of butter deliciousness. 

These are spread inside with a creamy, yogurt filling and then submerged in a egg custard. Baked until they are fluffy and full on with that eggy goodness as well. You probably don't need more butter melting on top or to pour over maple syrup, but why the heck not? 

You've already come this far right? Go right ahead baby.

Start by spraying a large baking dish with non stick spray and slice the croissants in half lengthwise. 
Spread them with an easy creamy filling made from Greek Yogurt Cream Cheese (yep-Greek yogurt cream cheese!) and peach yogurt-or whatever flavor knocks your socks off. 

Top with some fruit if you so desire-I did. And nestle the other half on top. 

No whip up some eggs with milk and vanilla and maple syrup-just like French toast-and pour all over the top. Push them down and give em some time-say while your preheating your oven to 350F-to soak up most of that custard. Then pop them in the oven for 35-40 minutes and 

Voila! Gorgeously fluffy, crunchy exterior and creamy interior. You almost feel guilty eating it.


Nah, give me another one.

Haha-here's the recipe as adapted fromPoMan Meals


  • 4croissants - cut lengthwise
  • 4 oz. softened or whipped cream cheese (I used a Greek yogurt cream cheese-yum!)
  • 6 oz. container of yogurt (I used peach)
  • 6 eggs
  • 1 1/2 cups milk or half and half
  • 1/4 cup maple syrup
  • 1 tsp Vanilla
  • 1/2 tsp cinnamon (I used Pumpkin Pie spice)


  1. Preheat oven to 350 degrees.
  2. Generously spray with non stick spray a 9x13 inch baking dish.
  3. Cut croissants in half lengthwise and place the bottoms in the dish.  
  4. In a small bowl, beat the cream cheese and yogurt and spread the mixture over the bottom croissants.
  5. Add fruit at this point or just put the tops on the croissants.
  6. Whisk the eggs, milk, maple syrup, vanilla and cinnamon well in another bowl and pour over top of the croissants.
  7. Let the croissants sit, mashing them down occasionally for about 15 minutes or cover and refrigerate for 8 hours or overnight.
  8. Bake uncovered for 30 - 45 minutes, until a knife inserted comes out clean.
  9. Serve with butter, powdered sugar, syrup and/or fresh berries.


This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish

Sunday, July 6, 2014

Baked Frittata with Salami Bacon

Salami Bacon.

Bacon made from salami?

You betcha!

I have made this all my life. Being from the San Francisco Bay Area I grew up with awesome dry salami. Now that I live in the Midwest, they don't have it so much, but it's slowly making it's way here. 

What they do have, Genoa salami, makes awesome salami bacon though. 

If you like salami , frying or baking it to make it "bacon" makes it an even more intense, crispy, salty bite of salami goodness. 

We eat it as bacon, on Frittata's (duh), in sandwiches, on salads...

Anywhere you would use bacon. 

This here ol' Frittata is a no brainer. 

They are so good and easy. I make them to clean out my frig.


Leftover cooked meats, veggies, the ends and little bits of greens or cheese. 

Chop, sauté and then pour over beaten eggs. 

Throw that baby in the oven and 15-20 minutes later....


But the salami bacon....

To die for. 

Bake or fry them whole and top a's insane.

So here's the low down on making Salami Bacon.

Preheat a saute pan to medium or oven to 350F.

Saute the salami rounds or pieces until darkened and crispy. Place on a paper towel lined plate to drain. 


Line a large baking sheet with foil (ease of clean up). Place salami flat on the foil, not touching and bake for 12-15 minutes.
Watch carefully that they don't get too dark or burn-it can happen fast!

Believe me I know. (But my family knows I kinda like them dark).

Remove and place on a paper towel lined plate to drain.

A great recipe for Frittata can be found Here.


This recipe is shared on My Link Parties Also shared on Weekend Potluck and Buns In My Oven and Daily Dish

Wednesday, June 18, 2014

Slow Cooker Beef Tips and Gravy

We all are well versed on how important our slow cooker is on the cool Fall and Winter days.

It's so comforting to come home to a ready cooked meal, that's tender, delicious and well...


So why not use that awesome appliance in the hot months of the Summer as well?

You don't heat up your kitchen, it costs pennies (.12 per hour) to use, and again...

It's comforting. 

And to show you again...

Why on earth wouldn't you want to make these delicious Beef Tips? Especially when it's made using just 4 ingredients, including the beef.

I broke out my slow cooker because the thought of having the stove or oven on for hours was bleh.
Also, the last 3 days we've had some wicked weather, with harrowing winds, rain, thunderstorms and tornados. 

Grilling was out.

Lucky for us, slow cooking is always a winner. 

These Beef Tips are fairly inexpensive, I used a Charcoal steak? They call tough cuts of beef here in Iowa strange names.   

This is generally considered a Top Blade Steak, pretty inexpensive, meaning it's best braised or slow cooked. 

and I was featured:

Perfect for the slow cooker AND this recipe.

2 lbs. beef-top blade, charcoal or other inexpensive cut steak, cut into 1.5" cubes
1 10 oz. can Beef Consommé 
1 pkt. Onion Soup mix
1 10 oz. Cream of Mushroom

Spray the inside of a slow cooker with non stick spray. Place beef inside. 
In a bowl whisk together consommé, onion soup mix and cream of mushroom. Pour over beef.
Cook on low, 6-8 hrs or on high for 4-6 hours.
Season with pepper if desired.

This recipe is shared on My Link Parties Also shared on Weekend Potluck and FoodieFriendsFriday

Friday, June 13, 2014

Grilled Asian Honey Lemon Chicken Salad

Just looking at this salad, you know it screams 


It's crunchy, it's cool, it's tangy, it's hearty and it packs a Umami punch.

Meaning it's not only chock full of chicken, it's full of FLA-VOR.

This chicken can be grilled the night before, chilled and then served the next day. 

Which means the chicken component is actually a two-fer. (You get 2 meals out of one dish-yay!)

I love to make my dressing from a mix of 3-4 great Asian products, 2 kinds of salad dressings and Ponzu Sauce.

If you haven't tried Ponzu, you really should. It's a citrus based soy sauce and it amps up the flavor of anything you would normally use plain soy sauce in-it's bright and a little tangy.

Sansho pepper is another personal favorite. It's a little harder to find, try the Oriental section of a large grocery store or if your lucky enough to have an Asian market, I'm certain they'll have it. It's pepper-like with a citrus taste also. 

This whole dish has a bright, citrusy thing going on and it's soooo good.

Believe it or not the amount of chicken on this salad is only 2 tenderloins!

You're getting lots of lean, protein packed nutrients in this salad!

And we were featured:

Let's get your Umami on!

Marinade for Chicken
1/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
juice of 1 lemon
1-2 garlic cloves, crushed or micro planed
1 tbs micro planed ginger or 1 tsp dry powder
1tsp black pepper

Place all in a large sealable bag and mix. add in up to 2 pounds of boneless skinless chicken, mixing well and marinate in the frig 2-4 hours or even overnight.

Heat a grill or grill pan and cook 10-14 minutes, turning occasionally or until 160F or juices run clear. Enjoy and then refrigerate the leftovers.

Salad Ingredients

2 cups romaine sliced 
1/2 cup fresh spinach
1 carrot julienned
1/4 cup sugar snap peas sliced on the bias
1 green onion sliced
4 oz. of cooked chicken, sliced
1 tbs Ponzu
1 tbs Oriental dressing 
1 tbs Sesame vinaigrette 
Sansho pepper-opt.

Place salad ingredients in a large shallow bowl. 
Whisk Ponzu and dressing together and drizzle over the salad. Season to taste and enjoy.


 Also shared on Weekend Potluck and FoodieFriendsFriday

This recipe is shared on My Link Parties

Monday, June 9, 2014

Savory Breakfast Cupcakes

It's a crazy good fad that's sweeping the Country....

Cupcakes!!! (saying this in a sing-song voice)

This is the breakfast-lunch-dinner option. 

For the savory lovers in life, this is the perfect alternative  to a sweet offering.

Plus, depending what you add, they are chock full of veggies and or protein!

Look at that goodness, you know you want to take a big bite of all that, right?!

I can't believe I didn't start making these a long time ago. 

Everyone loves them and it's so cool how you can make them with whatever you have in the frig. 

Love bacon? Throw it in.

Have lots of veggies?

Add them in. 


Heck yeah!

Leftover rice?

You bet!

So let's get to making these!


6 eggs
1 cup milk
1-2 tsp hot sauce
2 green onions sliced
1/2 red bell pepper diced
1 cup cooked rice-opt.
1 cup shredded cheese
2 cups spinach, coarsely chopped

*Know that you can add in or sub any ingredient you love or have on hand.


Preheat oven to 350F, spray or line a cupcake pan with 6 openings.
In a bowl whisk eggs, milk and hot sauce and season with salt and pepper.
Add in onions bell pepper, rice and cheese and stir to combine. 
Line the bottom of cups with equal amounts of spinach and then pour equal amounts of the egg mixture into each cup.
Bake for 20-24 minutes or until eggs are set and lightly browned.


This recipe is shared on My Link Parties
Also shared on Weekend Potluck 
and FoodieFriendsFriday