Chinese Chicken Salad

 

It’s been ages since I’ve eaten Chinese Chicken Salad. I didn’t have a recipe, so I searched the internet. My recipe is a combination of others. I use everyday ingredients: Romain, coleslaw mix, celery. I think the star of the show, is the Asian Salad Dressing. The light colored (as opposed to light salt) soy sauce is palatable. It was easier to work with, than regular soy sauce, or tamari. Not overpowering. Not salty. The roasted sesame seed oil was very tasty, and kept me coming back for more. You definitely taste that the sesame seeds are roasted. A total game changer. I used recipetineats.com recipe, and appreciated how she walked me through the ingredients. I did make slight modifications to the dressing: stevia instead of sugar, roasted garlic instead of raw.

I served this salad, at a birthday party. It was like a mini salad bar; where everyone could choose their toppings. For this setup I quadrupled the salad dressing. The next time I make this I am going to add dried tart cherries. 

If you make this into a layered salad, it will last longer. Separate the chicken, and mandarin oranges.

A YouTube demonstration video is available, by clicking this link.

CHINESE CHICKEN SALAD

 

INGREDIENTS:

1 Pound rotisserie chicken meat, chopped

1 Pound Romain, chopped

1 Pound Cole slaw mix

5.8 Ounces carrot, shredded

5.6 Ounces celery, sliced

1.8 Ounces green onion, sliced

 

DIRECTIONS:

Toss ingredients in a large salad bowl. Refrigerate until ready to serve.

Makes 3 Pounds 12.6 Ounces

 

ASIAN SALAD DRESSING

 

INGREDIENTS:

2 Tablespoons light soy sauce (lightly colored, not lightly salted)

3 Tablespoons rice wine vinegar

1 Tablespoons roasted, or toasted, sesame oil

2 Tablespoons canola oil

1 1/2 Teaspoon ginger, grated

2 Roasted garlic cloves, mashed

1/2 Teaspoon black pepper

1 Stevia packet

 

DIRECTIONS:

Place all ingredients into a 1/2 pint canning jar. Secure lid. Shake to combine.

Keep refrigerated. Makes approximately 2/3 cup.

 

TOPPINGS:

Dried Tart Cherries

Fried wontons

Mandarin orange slices

Peanuts

Sweet Potato Banana Smoothie

I was going through photos on my iPad, to free up space. That’s when I discovered this lost gem. This smoothie is excellent! The sweet potato, and ripe banana, complement each other. The spices brings it home. It reminds me of the richness of eggnog. Now, I want to try a sweet potato eggnog. 

A YouTube video demonstration is available, by clicking this link

SWEET POTATO BANANA SMOOTHIE

 

INGREDIENTS:

8 Ice Cubes

1/4 Cup sweet potato puree

1/2 Ripe banana

1/2 Cup nonfat plain Greek yogurt

1/2 Cup milk

1/8 Teaspoon allspice

1/8 Teaspoon cardamom

1/8 Teaspoon cinnamon

1/8 Teaspoon ginger

 

DIRECTIONS:

Process all ingredients, in a blender, until smooth

 

Brownie Cheesecake

Written out, this Cheesecake looks complicated. It’s not. I’m using a packaged brownie mix for The base, as well as, an easy decorative topping. I happen to love packaged, brownie mixes. They’re one of the few convenience, bakery items that taste just as good, or even better than homemade.

Another easy step to this cheesecake, is the ganache drip border. It’s two ingredients: chocolate and heavy cream. I’m taking those two ingredients, one step further; and whipping the ganache; for an equally simple border.

This cheesecake, like most of my cheesecakes, uses the base: Fresno Jason’s California cheesecake. It’s tried. It’s true. It’s tested. It just works like a superstar, for all my cheesecakes.

A YouTube video demonstration is available, by clicking this link.

Brownie Cheesecake

BROWNIE BASE:

1 Box brownie mix

2 Tablespoons Hershey’s unsweetened cocoa powder

2 Tablespoons mini chocolate chips

Eggs, per package 

Water, per package

Oil, per package

BROWNIE TOPPER: (optional bake with base)

1 Box brownie mix

2 Tablespoons Hershey’s unsweetened cocoa powder

2 Tablespoons mini chocolate chips

Eggs, per package 

Water, per package

Oil, per package

CHEESECAKE BATTER:

5 (8 ounce) Packages cream cheese, room temperature

1 1/2 Cups sugar

1/3 Cup flour

3/4 Cup sour cream, room temperature

2 Teaspoons vanilla 

3 Large eggs, room temperature

2 Large egg yolks, room temperature

CHOCOLATE DRIP:

1 Cup heavy whipping cream, heated

1 Cup dark Belgian chocolate, chopped 

(Reserve leftover drip, combine with chocolate ganache and chill)

 

WHIPPED CHOCOLATE GANACHE:

1 Cup heavy whipping cream, heated

1 Cup dark Belgian chocolate, chopped 

TO PREPARE BROWNIE BASE:

Preheat oven to 325°. Line a (9 X 3 inch) springform pan with a circle of parchment, on the bottom. Latch spring form pan. Place on a large baking tray. Pour brownie mix into a large mixing bowl. Whisk in unsweetened cocoa powder. Stir in chocolate chips. Using a wooden spoon, stir ingredients to combine. Spoon batter into prepared springform pan. Level better with the back of a spoon. Bake in the center rack of oven for 1 hour. The center of the brownies should puff up. The edges will just slightly pull from the pan. Let cool. Do not remove brownie from pan.

TO PREPARE BROWNIE TOPPER:

Preheat oven to 325°. Grease, and line the bottom, of 2 (6 X 2 inch) round cake pans. You will have 1 extra brownie left over. Place on a baking tray. Mix brownie batter, as above. Spoon brownie batter into pans, and level, using the back of a spoon. Bake, in the center rack of oven for 1 hour. The brownies puff up, in the middle, and just barely start to pull from the sides of the pan. Cool brownies. Release from pan. Wrap in plastic wrap, if baking at the same time as cheesecake base; to lock in freshness.

TO PREPARE CHEESECAKE BATTER:

Preheat oven to 300°. Place cream cheese in a large mixing bowl. In a medium bowl, whisk sugar and flour until flour clumps are smooth. Add flour and sugar mixture to the cream cheese. Beat until cream cheese is mostly smooth. Scrape down sides of mixing bowl, and beater. Continue beating cream cheese until smooth. Scrape down sides of mixing bowl, and beater, once again. When the cream cheese is smooth, stir in sour cream and vanilla to combine. Continue stirring eggs, one at a time, just until combined. Give a final scrape down, of the mixing bowl, with a rubber spatula. Cut 3” strips of parchment, to line inside of baked brownie springform pan. Use leftover egg white, or cooking oil, for parchment to adhere to pan. Don’t release the springform pan, with the brownie base. Place the parchment strips, along the sides of the pan, starting at the top of the brownies. Transfer cheesecake batter to prepared springform pan. Use the back of a spoon, to spread batter. Spread batter, touching sides of pan. This reduces shrinkage. Slice through air bubbles, using a butter knife. Do not rap the pan on the counter. Bake, in the center rack of oven for approximately 2:10. The cheesecake will start to puff, and just barely crack. The center may be slightly jiggly. Let cheesecake cool, on the counter, to room temperature. Cover with plastic wrap, after cheesecake cools. Clean edges of springform pan base, so cheesecake can be removed later. Refrigerate 8 hours, or overnight. 

      

TO MAKE CHOCOLATE DRIP:

Heat heavy cream, in a medium sized bowl, in the microwave for 1 minute. Add chocolate. Let sit for a minute. Whisk to combine. Let ganache cool, to a thick, but pourable consistency. Use a small spoon, to drizzle ganache, over the top edge, and down side of cheesecake. Spoon a few tablespoons of ganache onto center of cheesecake, to adhere 1 (6 inch) brownie round. Add leftover chocolate to whipped ganache mixture.

 

TO MAKE WHIPPED GANACHE:

Use the same directions, for the drip. Stir the left over ganache, from the drip, into this ganache. Spread into a mixing bowl. Refrigerate until chocolate hardens. Scrape ganache, from sides of mixing bowl. Beat ganache, using a wire whisk, until light and fluffy. Spoon into a piping bag, fitted with a large star tip. Pipe two borders around center brownie, to cover entire top of cheesecake.

Mocha Frappuccino

 

Coffee drinks don’t have to be complicated or expensive. This Mocha Frappuccino was made with Aldi and Walmart ingredients. 

As with all recipes, you can make them to your liking: switch the whole milk for fat free, or dairy free. Use your favorite brand of instant coffee. If sugar free chocolate syrup is a deal breaker, by all means, use your favorite chocolate syrup. Whatever you decide, it will be delicious; because you made it, according to your preferences. 

MOCHA FRAPPUCCINO:

INGREDIENTS:

8 Ice cubes

1 Cup whole milk - or - your favorite substitute 

2 Tablespoons sugar free chocolate syrup

1 Tablespoon instant coffee

4 Tablespoons sugar free whipped topping 

DIRECTIONS:

Place ingredients in a blender cup; and process until smooth. Top with whipped topping. Drizzle with chocolate syrup. 

Zojirushi Basic White Bread

 Zojirushi makes the best bread machine, hands down. They are expensive, but if you are lucky, you can pick up bargains at: yard sales and online auctions. My mom picked up this bread machine for $10 or $20 dollars. I love it so much, that it earned a permanent spot on my counter. Zojirushi has made it super convenient to make this white bread. They printed the recipe, on the side of the bread machine.

A YouTube video demonstration is available, by clicking this link.

Zojirushi Basic White Bread (Machine)

Ingredients:
1 1/2 Cups water
4 1/4 Cups bread flour
3 Tablespoons sugar
1 1/2 Teaspoons salt
2 Tablespoons powdered milk
2 Teaspoons active dry yeast
2 Tablespoons butter

Directions: 

Attach dough hooks to bread pan. Place all ingredients, into the bread pan; in order given. Select crust type. Select regular cycle or quick cycle. This will make a 2 pound loaf.

Meatloaf

This recipe is from my daughter’s Home Economics class, in high school. I made a few modifications. I use ground turkey that has been fortified with mushroom powder and kitchen bouquet browning  and seasoning sauce. It gives the flavor of ground beef. I also included ground sausage to the recipe. You can go up to half ground turkey and half sausage. There are various types of sausages you can use. Typically, I like breakfast sausage. Ground chorizo is another great option. 

This recipe does double duty. I use it for meatloaf, as well as, meatballs.

A video demonstration is available by clicking this link.

MEATLOAF

 

INGREDIENTS:

1 Pound ground turkey (fortified with 1 Tablespoon mushroom powder + 1 Tablespoon Kitchen Bouquet)

1 Pound sausage (breakfast, chorizo, or Italian)

2 Eggs, beaten

1/2 Green bell pepper, diced

1/2 Red bell pepper, diced

1/2 Yellow onion, diced

1 Tablespoon dried parsley

1 Tablespoon butter, softened

1/4 Cup oatmeal

1 1/2 Teaspoons lemon juice

1 Teaspoon Righteous Seasoning 

 

TOPPINGS:

Ketchup

BBQ sauce

Fried onions

 

DIRECTIONS:

Line a 9 X 13” pan with parchment. Set aside. Preheat oven to 350. Combine all ingredients, in a large mixing bowl. Form into a loaf, on prepared pan. Bake for 45 minutes. Drizzle meatloaf, generously, with ketchup and bbq sauces. Continue baking for 15 minutes. Meatloaf is done when the temperature reaches 165 degrees. Top with fried onions.

Chicken Tortilla Soup

I’ve been craving Chicken Tortilla Soup, but I’ve never made it before. I already have my consommé base, that I use for pork and beef. It’s delicious; and that’s how I wanted my Chicken Tortilla Soup to taste. I made a few modifications, for this recipe, and I could not be happier with the result.

I try to keep my recipes simplified. The base is across the board now, and covers beef, chicken, and pork. 

A YouTube video demonstration is available by clicking this link.

CHICKEN TORTILLA SOUP

 

CHICKEN STOCK:

Skin, fat, bones from rotisserie chicken

4 Cups water

3 Chicken bouillon cubes

TORTILLA STRIPS:

8 Corn tortillas, halved, sliced into narrow ribbons

Oil for pan frying tortilla strips

Righteous Seasoning

 

SOUP:

2 Tablespoons cooking oil (or reserved chicken fat from chicken stock)

1/2 Onion, diced

1 Jalapeño, diced

2 Roma tomatoes, deseeded, diced

4 Cloves roasted garlic

1/2 Teaspoon Righteous Seasoning

1/2 Teaspoon granulated garlic

1/2  Teaspoon oregano leaves

1/4 Teaspoon cumin

1 Dried Pasilla chili pepper, stem and seeds removed

1 Dried Guajillo chili peppers, stem and seeds removed

2 California chili peppers, stems and seeds removed

6 Dried Arbol chili peppers, stems and seeds removed

3 1/2 Cups chicken stock 

1 Cup water

1/2 lime, juiced

2 Chicken bouillon cubes, if needed

Up to 1 Teaspoon tajin, to reduce spiciness, if desired

1 Cup frozen corn

1 (15 ounce) Can black beans

2 Rotisserie chicken breasts, cubed

 

TOPPING SUGGESTIONS:

Shredded cheese

Cilantro

Onions

Pico De Gallo

Jalapeño

Guacamole

Avocado

Sour cream

TO PREPARE CHICKEN STOCK:

Place ingredients in slow cooker. Cook on high, two hours. Strain stock. Reserve fat, to sauté vegetables. Yields 3 1/2 cups stock.

 

TO PREPARE TORTILLA STRIPS:

Pour enough oil, in a large frying pan, to pan fry tortilla strips. Fry on medium high heat, until tortilla strips are golden brown. Place on frying rack, to drain excess oil. Lightly season with Righteous Seasoning.

 

TO PREPARE SOUP:

Heat cooking oil, or chicken fat, in a Dutch oven, over medium high heat. Sauté onion and jalapeño, until softened. Add tomatoes, roasted garlic, and spices, to onion. Cook for 1 minute. Transfer onion mixture, dried chilies, and half of the chicken stock to blender. Process until smooth. Pour chili mixture into slow cooker. Rinse blender with remaining chicken stock, and pour into slow cooker. Add water and lime juice, to slow cooker. Taste soup. Add chicken bouillon, if needed. Bring to a boil, then simmer for 30 minutes. If soup is too spicy; stir in tajin, 1/4 teaspoon at a time. Tajin will reduce the spiciness. Add corn, beans, and chicken to slow cooker. Heat through. To serve: spoon into a soup bowl. Top with fried tortilla strips, and your choice of toppings. Yields 2 1/4 quarts soup (9 cups).

This is the nutritional information for 1 cup serving; without fried tortilla strips, and corn.