holy crap... did you think i died???

i officially will the award for the biggest blog slacker:) this summer has just been CrAzY!!! no excuses though, i have been a slacker & hopefully anyone who still actually checks this blog doesn't hate me;). here is a tasty classic we have been making a lot this summer. Enjoy!

{kacy's asian chicken salad}

1- 16 oz. bag coleslaw

5 green onions, chopped

1 green pepper, chopped

1 red pepper, chopped

3 chicken breasts, cooked & cubed

1/2 cup slivered almonds

1/4 sesame seeds

1 cup cashews

2 packages Chicken flavor Ramen noodles, uncooked & crushed, seasoning reserved

{Ginger Sesame Dressing}

3/4 cup oil

1/4 cup sugar

2 TBSP rice vinegar

3 TBSP soy sauce

3/4 tsp. dark sesame oil

2 packages Ramen noodle seasoning packet

1/4 tsp. pepper

1 tsp. minced fresh ginger

1 tsp. dry mustard

Scatter almonds, cashews, sesame seeds & crushed uncooked ramen noodles on a cookie sheet. Bake at 375 degrees for 8- 10 minutes. Watch closely so they don’t burn. Remove from oven & cool.

In a large bowl mix coleslaw, green & red peppers, onions & chicken. Stir until mixed.

In a separate bowl, mix all of the dressing ingredients. Whisk together until sugar is dissolved. Pour dressing over salad & mix well. Add cooled nut mix just before serving & toss one more time.

Shrimp Krispies- Irresistibly Delicious!!

{Shrimp Krispies}

12 ounce cooked shrimp, thawed and chopped
8 ounce soften cream cheese
2 shallots-finely diced
1 teaspoon ginger-minced
1 tablespoon chives, chopped
1 teaspoon sesame oil
wonton wrappers
Sesame seeds
Sauce:
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon cold water
Steps:Preheat oven- 425’ mix together first 2 ingredients until well blended- place 1 tablespoon of mixture in wonton wrapper- twist and put on baking sheet- bake 10-12 minutes- drain on paper towels- serve with dipping sauce! DELICIOUS!

Katie's Chicken Wonton Salad...

{Wonton Chicken Salad}

This recipe is from my good friend Katie. It is so yummy. Definitely one to take to you next pot luck!!!

1/2 package square wonton wrappers

3 romaine hearts, chopped

1 red pepper, diced

3-4 chicken breasts, cooked & cubed

1 small can sliced water chestnuts

1 bunch green onions, sliced

1/3 cup toasted sesame seeds

Oil for frying

Dressing

1/2 cup sugar

2 tsp. salt

2 tsp. Accent seasoning

1/2 cup vegetable oil

3 TBSP rice vinegar

Prepare chicken & dressing & mix together.  Add water chestnuts, green onions & sesame seeds to the dressing & chicken.  Mix well.  Refrigerate mixture while you fry wonton wrappers.

Slice wonton wrappers into 4 slices.  Heat oil in a large pot or fryer & carefully drop in wrappers.  Fry until dark golden brown (watch them because they will fry rather quickly).  Drain on paper towels.  

Right before serving combine lettuce & dressing mixture.  Toss well & top with wontons. 

Chinese take-out...take-in!

I know that I have been a total slacker lately at updating. & obviously I need to change it to MY RECIPE CLUB. I promise there are other people in this club & that it is not just me pReTenDinG to have friends! Anyway...I've decided to post a super fun group dinner party project. The idea is instead of take-out...you invite people over & do take-in. It is up to you whether or not you want to give out the recipes in advance or just have people bring ingredients & do it all together. If you do the later, just make sure you have space for everyone to cook & a little more time. This is what we did for New Year's Eve & it was a total BlAsT! Hope you enjoy!

We'll start with the appetizers...

{Pork Wontons & Sweet 'n Sour Sauce}

1 pkg square wonton wrappers
1 lb ground pork
1 bunch green onions
1 egg
2 TBSP sugar
3 TBSP soy sauce
2 TBSP vinegar
1 small can water chestnuts
vegetable oil {for frying}

Filling

Brown pork (don't overcook). Drain fat add egg. Allow egg to scramble and then mix into the pork. Add chopped green onion, sugar , soy sauce, vinegar & chopped water chestnuts. Stir & mix well. Allow filling to cool slightly.

Place about 1 TBSP filling in the center of each wrapper. Fold in half (to make a triangle shape) . Brush edges with water or egg wash & press firmly to seal.

If you have a fryer you can defiantly use that. & if not heat vegetable oil (at least 2 cups) in a large pot. (You can tell the oil is ready when you put the handle of a wooden spoon on the bottom of the pan & bubbles come up). Carefully drop the wontons into the oil, not too many at a time, and cook until golden brown. You might need to flip them half way through. Place the cook wontons on a plate lined with paper towel to drain off the fat.

Sweet & Sour Sauce

1/3 cup ketchup
3/4 cup sugar
2/3 cup water
1/4 tsp. salt
{Bring to a boil & then add...}
1/2 cup water
2 TBSP cornstarch
1 TBSP soy sauce
1/4 cup apple cider vinegar

Boil for 1 minute. Then remove from heat.
Serve wontons on a large platter with the sauce on the side in a small dish.

{Chicken Lettuce Wraps}

Ingredients

3 tablespoons oil

2 boneless skinless chicken breasts (ground...you can ask your butcher to do this for you)

1 cup water chestnuts, chopped

2/3 cup mushrooms, chopped

3 tablespoons onions, chopped

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red Chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice & sesame oil. Mix well & refrigerate the sauce until ready to use. Combine the hot water with the hot mustard & set this aside as well. Eventually add your desired amount of mustard & chili sauce to the "special sauce" mixture to top the lettuce wraps.

Bring oil to high heat in a wok or large frying pan. Season & brown meat in the pan.

While the chicken cooks mix stir fry sauce together in a small bowl & set aside.

Add mushrooms, water chestnuts, garlic & onions to the chicken. Add the stir fry sauce & cook for a couple of minutes.

Serve in lettuce "cups" & top with "special sauce".

{Sweet & Sour Chicken}

5-6 Frozen chicken breasts
Black Pepper
Garlic Salt
2-3 Beaten Eggs
1/2 cup flour

3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1/2 cup chicken stock
1 TBSP soy sauce
2 TBSP corn starch

Sprinkle frozen chicken with garlic salt & pepper. Thaw overnight in the refrigerator.

Preheat fryer or pot filled with oil.

Cut chicken into large chunks. Dredge in eggs first, then flour. In small batches, carefully drop into hot oil. Cook until golden brown & remove to a plate lined with paper towel.

In a small sauce pan mix sugar, corn starch, vinegar, chicken stock, ketchup & soy sauce. Bring to a boil & cook for 1 minute. Toss chicken with sauce & transfer to a platter. If you would like, you may also add pineapple &, or bell pepper. Serve with rice.


*You obviously don't have to make all of these recipes together, but this is a fun idea to do with a group of friends or family. This weekend doing TaKe-iN instead of tAkE-oUt!

{Beef & Broccoli}

Beef Mixture:

1/2 lb. top sirloin, thinly sliced
2 TBSP corn starch
1/4 cup soy sauce

3 stalks fresh broccoli, cut into florets
4 1/2 TBSP vegetable oil
1 slice fresh ginger
1/2 tsp salt
1 cup chicken stock
2 TBSP oyster sauce

Mix together uncooked beef, cornstarch, soy sauce & set aside.

Add ginger to 3 TBSP oil on medium-high heat. Add broccoli & salt & stir fry. Then add 1/2 cup chicken stock & cover and cook for 1 minute. Remove to a dish.

Add 1 TBSP oil to the pan and increase heat to high. Add beef mixture & stir fry. Gradually add 1/2 cup chicken stock. Cook for 3-5 minutes. Add broccoli & stir. Finally, add oyster sauce. Serve with rice.