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Tuesday, May 29, 2012

Boy Choy Salad

Dressing:
3/4 cup vegetable oil
1/4 cup red wine vinegar
scant 1/2 cup sugar
2 tblsp soy sauce

Combine ingredients in jar and shake well to blend. Chill

Greens:
1 Large head Bok Choy, coarsely chopped
4 green onions

Toss ingredients in a large salad bowl and chill until ready to dress.
Crunch:
1/2 cup butter or margarine
2 tblsp sugar
1/2 cup sesame seeds
1 (3oz) pkg. slivered almonds
2 pkgs Raman noodles, crushed

Saute all ingredients in melted butter over a low heat.  Stir constantly until browned.  Cool the mixture and sprinkle over salad just prior to pouring on the dressing.

Tuesday, May 8, 2012

Lemon Garlic Chicken

I made this last night.  It was delicious.  These ingredients I have most of the time at my house.  So, I was happy to stumble upon the recipe.  I served it with whole pasta and a salad.  If you haven't noticed, this is one of my favorite cooking blogs.  I've made nothing on here that I didn't rave about - simply wonderful - and most of the time super easy :)! Enjoy: Kimberly

Lemon-Garlic Herb Rubbed Chicken
Recipe by Our Best Bites

1 1/2 tablespoons finely minced or pressed garlic
1 large or 2 small lemons, zested and juiced
1/3-1/2 cup minced fresh herbs, preferably a combo of basil, rosemary, and oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
4-6 tablespoons (or more) extra virgin olive oil
1 1/2-2 pounds boneless, skinless chicken breasts*

*also great on fish and grilled vegetables

Combine garlic, lemon zest, lemon juice, herbs, salt and pepper.  Add olive oil until mixture comes together like a thick sauce.  If you have a mini food processor, you can blend the mixture until it becomes the consistency of a chunky pesto.  Rub mixture over chicken and/or vegetables and let sit for 20-30 minutes.  When ready to cook, preheat outdoor grill or indoor grill pan.  Cook a few minutes on each side, turning only once, until done (Internal temp should be about 165 degrees).