Asian Ramen Salad

Notes: This was good, I did have it for leftovers many days. Naomi asked for some every time she saw me eating it. Pretty basic and similar to what Mom made growing up.

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RIDICULOUSLY AMAZING ASIAN RAMEN SALAD

PREP TIME

2 HR 10 MINS

TOTAL TIME

2 HR 10 MINS

This ridiculously amazing Asian ramen salad will have you and your guests going back for thirds and fourths. Everyone will be asking for the recipe and you'll want to bring this easy dish to every potluck!

Servings: 8 -10

INGREDIENTS

• 1: 16 ounce bag coleslaw mix
• 1 cup sunflower seeds, de-shelled/shelled/no shells
• 1 cup Diamond of California sliced almonds
• 2: 3 ounce bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
• 5 stalks of scallions, sliced
• 3/4 cup vegetable oil
• 1/3 cup white vinegar
• 1/2 cup granulated sugar

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INSTRUCTIONS

1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.
2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
5. Serve cold or room temperature.

RECIPE NOTES

To crush ramen, place ramen block into a Ziploc bag and using a rolling pin, gently crush the ramen into smaller pieces.

I personally didn't add the seasoning packets because I don't like the MSG/sodium content in ramen seasoning packets. However, I know this is a popular recipe and there are MANY variations of it. So, it's all up to preference on whether or not you want to add the seasoning packets, or anything else to this salad! :)

Carmelized Onion Feta Spinach Pizza with White Sauce

from Little Spice Jar

Serves: 1-12 inch pizza

Notes: This was nice to have to change up our regular peppperoni. Everyone seemed to like it, especially Camilla. 

Ingredients

• pizza dough for one pizza
• 3 tablespoons olive oil
• 6 ounces fresh baby spinach
• 4 ounces baby bella mushrooms, sliced ( I didn't have any so we skipped)
• 1 medium red onion, thinly sliced (about 1/4 inch thick) (used regular)
• salt and pepper
• 1/2 teaspoon sugar
• 1 tablespoon balsamic vinegar
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon garlic, minced
• 3/4 cup + 2 tablespoons warm milk
• 3 tablespoons parmesan cheese
• 1 cup mozzarella cheese
• 1/2 cup feta cheese (see note)

Instructions

1. Heat a tablespoon of olive oil in a medium skillet over medium heat. Add the baby spinach and saute until just wilted. Transfer the spinach to a strainer and using the bottom of a glass, press out some of the excess liquid from the spinach, set aside.
2. Add another tablespoon of olive oil to the same skillet and saute the mushrooms for 3-4 minutes or until they brown just barely. Season with a little salt and pepper, remove to a plate.
3. Add the last tablespoon of olive oil to the skillet set over medium heat. Add the onions and season them with a small pinch of salt. Allow the onions to cook down for 10 minutes, stirring as necessary. Do not allow the onions to brown. Add the sugar and stir to coat evenly. Allow the onions to cook for another 10 minutes. When the onions have cooked down, add the balsamic vinegar and stir to combine, set aside.
4. Position a rack in the center of the oven and preheat the oven to 475ºF. Flatten the pizza dough into a 12-inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Transfer dough carefully to a parchment lined baking sheet. Let dough rest for 10-15 minutes.
5. In a small saucepan, melt the butter and add the flour and garlic and allow to cook for 1-2 minutes. Do not let the flour brown. Continue to whisk as you add in the warm milk. Add the parmesan cheese, and a small pinch of nutmeg if desired. Season with salt and pepper to taste. When the sauce just barely reaches a boil, remove from heat.
6. Top the prepared pizza dough with sauce, leaving the ‘lip’ sauceless. Sprinkle on three-quarters of the mozzarella cheese, followed by the mushrooms, spinach, and caramelized onions, and finish with the remaining mozzarella and feta cheese. Allow the pizza to bake for 10-15 minutes. You can turn the broiler on for the last minute of cooking if you’d like your edges and cheese to be a little more brown.

Pan Roasted Lemon Chicken

By D Delicious



Notes: It's been a while, just remember that I liked it and wanted to have it again. I just used chicken breasts as that is what I had on hand.

INGREDIENTS:

• 1 1/4 cups chicken stock
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tablespoon olive oil

FOR THE LEMON RUB

• 1 tablespoon olive oil
• 1 tablespoon whole grain mustard
• 1 teaspoon lemon zest
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 8 bone-in, skin-on chicken thighs

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. To make the lemon rub, combine olive oil, mustard, lemon zest, oregano, thyme and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken.
3. In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
4. Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add chicken stock mixture.
5. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
6. Serve immediately.

No Bake Energy Bites

from Gimme Some oVEN

YIELD: ABOUT 3 DOZEN

NO BAKE ENERGY BITES

Notes: This fulfill cravings of sweet and chewy! I skip the coconut and add craisins. These delicious little no bake energy bites are the perfect healthy snack!

PREP TIME: 10 MINS

 

COOK TIME: 0 MINS

 

TOTAL TIME: 10 MINS

INGREDIENTS:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

from D*** Delicious

YIELD: 6 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 40 MINUTES

TOTAL TIME: 50 MINUTES

Notes: Yum. I added extra potatoes and enjoyed them and the spinach days after! Used chicken breast and was good.

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cups baby spinach, roughly chopped
• 16 ounces baby Dutch potatoes, halved*
• 2 tablespoons chopped fresh parsley leaves

FOR THE GARLIC PARMESAN CREAM SAUCE

• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth, or more, as needed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 cup half and half*
• 1/2 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Season chicken with Italian seasoning, salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
9. Serve immediately, garnished with parsley, if desired.

*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

5 Star Grilled Chicken Teriyaki

from 6 Sisters

Notes: felt it was a little salty, didn't bother Daniel, but would maybe add a little oil (1/3 c) to marinade to maybe help??

Ingredients:
1 lb boneless skinless chicken breasts
1 c. teriyaki sauce
1/4 c. lemon juice
2 cloves garlic, minced
2 tsp sesame oil

Directions:
Mix all ingredients except chicken together in marinade container. Add chicken. Refrigerate 8-12 hours, turning occasionally.

Grill when ready.