My RoastedChicken Salad!!

Roasted Chicken Salad!!

Catch one of your chickens kill and dress it or buy one at the store
go out to your garden or yard and gather whatever herbs you have
wash the herbs off
dice them up small
add them to about 1/2 c. some kind of oil(cooking, not car!hahaha)
add some pepper and sea salt or whatever you have
after your chicken is washed up be sure to pat dry it off
now take the herbs/oil mix and rub it all over the bird, under the skin, inside the cavity
set it in your roasting pan
be sure to heat the oven(first step!) to about 350, cook 20 min. per pound.
take it out when juices run clear and nice and browned, and the parts come off easily.
let it cool or you'll burn your fingers! when cool start taking it apart, pulling the meat off the bones, in big chunks
set aside
either go out to the garden and pick your lettuce or buy some
tear it into salad form, adding any vegetables
lay the chicken on top and dress with your favorite salad dressing!
add some homemade croutons!
great tasting and easy dinner! serve with some french bread(homemade of course!)

Antipasto Potato Salad

This is a great side dish!! We serve it with briskett and baked beans!

Antipasto Potato Salad

2 lbs. small red-skinned potatoes, unpeeled!
1 can (15 oz.) artichoke hearts, drained and rinsed(icut them in half)
1/2 C. ripe olives, sliced (can use different types of olives)
thinly slice a red onion, about ¼ of it
2 T. chopped fresh parsley from the garden!
2 oz. pepperoni or salami, sliced (opt.)
I also sprinkle some parm. Cheese all over it!
a little basil or savory is good in here also! experiment with the herbs you have

Dressing
1/3 C. white wine vinegar
1/2 t. dried oregano or fresh
1/2 t. kosher salt or just plain salt
1/2 t. black pepper
1/4 t. mustard
3 T. olive oil or vegetable oil
2 garlic cloves, peeled, minced

Bring you potatoes to a boil and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters. Cut the artichoke hearts into quarters.

In a large bowl, place the potatoes, artichokes, olives, onion, parsley and pepperoni. Toss gently.

In a bowl, whisk together all the dressing ingredients.

Pour the dressing over the salad and toss to coat. Serve the salad warm or cover and chill until serving time.
Makes 8 servings. yummm

My Chinese Chicken Salad!!

CHINESE CHICKEN SALAD

2 each meaty chicken breasts, shredded
1 head iceberg lettuce
2 to 3 stalks green onion
3 tbsp. sliced almonds, toasted
1/4 c. cilantro, coarsely chopped (optional)
1 tbsp. toasted sesame seeds, optional
1/4 pkg. maifun (rice stick noodles) OR 1 can fried Chinese noodles (ex. Chun King)

DRESSING:

1/8 c. sesame oil
1/8 c. salad oil
2 tbsp. sugar
3 tbsp. rice vinegar (if white vinegar, can use less)
1/2 tsp. salt1/8 tsp. pepper

The secret is in the chicken and the lettuce. If you cook the chicken breast with a little teriyaki sauce, it adds a little zing to the salad, but most times it's just easier to throw it in the microwave and not worry about an extra sauce. After it's cooled a bit, tear apart the meat with your fingers (it's easier than with a knife) into small, thin strips. That way, there's chicken in every bite. The lettuce should be cut (not torn) into 1/4 inch strips. If they're too long to eat gracefully (after all, this isn't spaghetti), cut them into two or three pieces.

Slice the green onion (the green and white part, on the diagonal for a true Japanese cut); toast the sliced almonds (if you're in a hurry, just throw them in); clean, pick and chop the cilantro (also known as Mexican or Chinese parsley); and toast the sesame seeds until they turn golden brown and start popping (you can do them together with the almonds if you want).
For authentic noodles, deep fry the maifun rice noodles. Use a small saucepan to use less oil but make more batches, or use a large saucepan to make fewer batches but use a lot more oil. Heat the oil; throw in a few noodles to test the temperature, the noodle should puff up immediately. Break up the noodles and put in a little bunch at a time because it puffs up to more than five times its size. (You'll get the hang of it after it's exploded a few times.)

Combine all ingredients for the dressing in a bottle that you can shake well.
Just before serving, mix the dressing with the salad ingredients, then fold in the rice noodles carefully. If you pour the dressing on the noodles, it will get soggy right away. If you're serving this for a large party or buffet, it's better to prepare a few small batches so your guests will get fresh noodles and greens rather than wilted and soggy ingredients.

My Chinese ColeSlaw!!

My Chinese ColeSlaw!

slice up enough cabbage for about 3 c. , toss in a bowl!
cut up very small, some red onion about 1/4 cup, also toss in bowl!
grate up 1 carrot enough to give the cabbage some color and toss in bowl!
crunch up a ramon noodle package put in separate bowl and set aside. be sure to take out the packet!

pour in a jar w/lid:
3/4 c. oil
1/4c. rice vinegar
1T. sugar or more
the ramon noodle packet
a splash of balsamic vinegar if you want! good flavor

now put lid on and shake!!!!!

open jar and pour over cabbage mix and toss in the ramon noodles, set in frig for an hour to meld the flavors together!
you can also leave out the noodles and put them on when you serve the coleslaw to keep it crunchy!
serves 3 or 4