Hey good-lookin’

Whatcha been cookin’…

This one is great because you make it with stuff that you would already have….but the name doesn’t do it justice. It should really be called something like “Almost Lasagna’ or something like that. I added some italian seasaonings when I made it, just to add to the flavor. http://thepioneerwoman.com/cooking/2011/03/sour-cream-noodle-bake/ 

And then this delicious idea…why didn’t I think of that? Oh, right. I know why, because I am not a recipe “inventor”! But thank goodness we aren’t all inventors, because than who would try out the recipes and pass them on? It takes all kinds to make the world go around.

This one I tried because of the favorite men in my life. Dad-- Kelly LOVED this…and so did I! This is yummy!http://rachelleunderwood.blogspot.com/2011/02/upside-down-german-chocolate-cake.html

This french dip recipe I have made over and over—it is sooo good and so easy. Best au jus mmm..mmm…mmm. Making me hungry for them just thinking about it! http://www.beckyhiggins.com/recipes/?p=88

And another one we have been enjoying…a lot…is one I got from my friend Teresa. I am giving you the recipe as I received it, but I have simplified it. I just buy my favorite breaded chicken strips and cook those up instead of starting from scratch with that. And if bagged salad is on sale, I go that route as well. It is the dressing that makes all the difference.

Applebee's Oriental Chicken Salad Recipe

Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350°F.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. (http://www.topsecretrecipes.com) Makes 1 dinner-size salad.