Chinese Chicken Salad

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I work from home!   I am very grateful that I get to work from home.  One reason is that I get to make my lunch fresh each day!   It also means that I tend to eat the same things over and over.  I love salads.  And I usually will have a lettuce salad about 4 times per week.  And it gets really old.  I’ve tried making my own dressing to just so that I’m using something on a more healthy side, but still.  It gets to be boring.

I’m a follower of the Chef in Training on Facebook, so when I saw her post, I thought, huh, I have to try this.  I know my family may not eat it, but I will.  And I can have this instead of salad every day this week!  Well a regular salad.

In a large bowl add the  sunflower seeds, coleslaw, chopped green onions and chicken.

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Break apart Ramon packets until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and mix together well.

This next part required me to get out the blender!!!

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In blender, combine almond oil, sugar, vinegar and beef packets. Blend until evenly mixed.

The original recipe calls for Peanut Oil.  I shop at Target Super Store and they don’t always carry things that I need.  They had the peanut oil but in a huge gallon jug that I didn’t need.  I looked through the different types of oils and came across the Almond Oil.  It says it gives a sweet flavor for salad dressings so that’s what I went with.  Great flavor.  I have a new favorite lunch (besides Zantigo!!).

 

Chinese Chicken Salad
Recipe Type: Salad
Cuisine: Chinese
Author: Patricia
Ingredients
  • 1 cup sunflower seeds
  • 1 (16 oz) bag coleslaw mix
  • 2 packages Beef Top Ramon dry, save the packets
  • 1 bunch green onions chopped
  • 2 cups cooked and diced/shredded chicken
  • SAUCE . .
  • 1 cup almond oil
  • 1/2 cup sugar
  • 1/3 cup white vinegar
  • 2 packets beef seasoning from Top Ramon packages listed above
Instructions
  1. In a large bowl, add sunflower seeds, coleslaw, chopped green onions and chicken.
  2. Break apart Ramon packets with until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
  3. In blender, add almond oil, sugar, vinegar and beef packets. Blend until evenly mixed.

We have had not much of a Spring here in MN.  This past weekend it got into the 70s and we got to use our grill!!!!!  It’s supposed to drop back into winter again but I’m holding firm on the no socks with shoes from here on out!!!

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Two Girls Cooking – Patricia 😉

Source

Chef in Training

Quick Refrigerator Pickles

I love dill pickles, they’re perfect for when I crave just a little something salty and crunchy. I keep finding new recipes I swear I’m going to try, but there’s one recipe I keep coming back to. These are not the sweet variety I always thought of when I heard “refrigerator pickles”, I’m not a big fan of the sweet ones. These are very fresh and fairly mild tasting and have a crisp crunch. They are also the easiest to make; since they stay in the fridge they don’t need to process in boiling water. This recipe is great for small batches – which has been how I’ve done most of my canning so far. I tried my hand at growing my own pickling cucumbers and dill this year, and so every week or so I find myself with just enough to pick and make 3-4 quart jars. These can be eaten after just a few days, but have better flavor if you can wait a week or two (I’m not great at waiting!). They will keep in the fridge for about 2 months, and the flavor will continue to develop as they sit.

You’ll need:

1 gallon of pickling cucumbers (for 4 quarts)

1 cup white vinegar

8 cups water

1/4 cup pickling salt

For each quart jar:

1 dill head

1 clove garlic

1/2 tbsp mixed pickling spices

1/2 bay leaf

Combine the vinegar, water and pickling salt in a medium saucepan. Bring to a boil and set aside to cool.

Place the dill, garlic, pickling spices and bay leaves in each jar. Fill the jar with cucumbers, cut in halves or quarters if they are large.

When the vinegar solution has cooled, pour it over the cucumbers and refrigerate.

This is my go to recipe when I want to use up what came out of my garden, but don’t want to be canning all night. Now I have a whole shelf full in the fridge, looks like it’s time to share!

– Jodi