Chinese Chicken Salad

1 lb chicken breasts

10-12oz farfalle pasta (optional, I use about 3/4 of a 1 pound box)

6-8oz wonton squares (I use about 1/2-3/4 of a 12oz package)

canola oil for frying

1 head romaine lettuce

6 stalks green onions, thinly sliced

2 Tablespoons toasted sesame seeds

DRESSING

1/2 cup canola oil

2 Tablespoons sesame oil

6 Tablespoons vinegar

1/4 cup sugar

2 teaspoons salt

1 teaspoon pepper

INSTRUCTIONS

Preheat oven to 400 degrees. Place raw chicken on a cookie sheet. Sprinkle with salt and pepper. Bake for about 25-40 minutes (depending on size of chicken) or until chicken is baked through. Let rest for about 5 minutes and then shred or dice. Set aside. (or just use rotisserie chicken, like me!)

In the meantime, if you are adding the farfalle pasta, cook according to package directions. Drain and set aside.

Fill a saucepan up to 1 inch, with canola oil. Heat over medium-high heat. Slice wonton squares into 4 strips, about 1/2 inch wide. When oil is heated, carefully place a few strips into the oil, not overlapping. Wontons should immediately start to bubble and cook. If they don't, your oil is not hot enough. Carefully cook in oil until strips are bubbly and cooked through, and barely starting to turn golden on the edges. Wontons will cook really quick if your oil is super hot. Using tongs or a slotted spoon, remove to a paper towel to cool and drain. (Make sure to remove wontons before they turn golden, they will continue to cook once removed from the oil.) Repeat until all wonton strips are cooked. If wontons start browning too quickly, turn down heat to medium or medium-low.

Wash and dry lettuce and shred. Set aside.

Pour cooked pasta, diced chicken, sliced green onions, and toasted sesame seeds into a large bowl.

Pour all dressing ingredients into a shaker bottle or large glass measuring cup. Shake or whisk dressing until combined and sugar dissolves.

Pour about 1/4 cup of dressing over the pasta and chicken mixture. Stir to combine.

When ready to serve add lettuce and wontons, reserving some wontons to garnish on top. Drizzle with dressing and toss until coated. Garnish with reserved wontons. Serve immediately.

NOTES

Toasted sesame seeds can be found at the grocery store on the asian isle. You can also use regular sesame seeds and toast them in a pan over the stove or use them un-toasted. Add wontons at the very end so they stay crunchy. This makes a big salad, perfect for a crowd when serving with other items. Half the recipe if you are making it for dinner for 4-6 people. Maybe just make some extra wontons if you are making half a recipe, everyone always likes extra wontons.

Sweet Chili

1 lb lean ground beef

1/2 large onion, diced

15 oz can kidney beans, drained and rinsed

15 oz can black beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

15 oz can chili beans, UNDRAINED (make sure to get chili beans, and not a can of canned chili)

1 Sweet Potato, peeled, diced and steamed.

15 oz can petite diced tomatoes

8 oz can tomato sauce

1 package McCormick Mild Chili Mix

1/4 cup sugar

1/3 cup ketchup

Saute the onion in a large dutch oven until just softened. Add ground beef and brown (and cruble) it. Add all the other ingredients and bring to a simmer. Enjoy!

Instant Pot Cheese Risotto

INGREDIENTS:
*2 Tablespoons olive oil or avocado oil
*1 small white onion, diced
*2 cloves of garlic, minced
*1 cup of Arborio rice
*1/4 cup of white wine (or broth)
*2 cups of chicken broth
*3/4 teaspoon salt
*2 Tablespoons butter
*1/4 cup Parmesan cheese *pepper to taste
*splash of heavy whipping cream, optional

DIRECTIONS:
1. Turn your instant pot to “Sauté”.
2. Add the oil.
3. Add the diced onion and cook, stirring often until onion softens and becomes translucent.
4. Add the garlic and cook for just one minute while stirring. Be careful not to overcook because garlic burns easily and becomes bitter.
5. Add the rice and cook, toasting the rice, and stirring for a few minutes.
6. Add the wine and cook while stirring until the alcohol cooks off about 3 minutes. (Note: if you choose not to use wine, just use extra broth in the next step and skip this step.)
7. Add the broth and salt. Stir. 
8. Put the lid on and cook on “manual” or “pressure” for 6 minutes.
9. Do a quick pressure release.
10. Add butter and Parmesan cheese. Stir in and let it rest for a couple of minutes. If the risotto looks anything less than creamy, add a bit more broth. If you want, give it a splash of heavy cream. Season with pepper to taste.
11. Serve hot and enjoy!
Note: this will thicken and dry as it cools. Next day-leftovers will do well if more broth is added when it is warmed up.

Coconut White Chicken Chili

 6 chicken tenders

1 (10 oz) can Coconut Milk

1 (12 oz) jar Salsa Verde

2 (14 oz) cans White Beans, drained

2 (14 oz) cans white corn, drained

1 (4 oz) can diced green chilis

1 1/2 tsp cumin

1 tsp garlic

salt and pepper

juice of one fresh lime

Delicious (probably not authentic) Indian Butter Chicken

INGREDIENTS

1 Tablespoon Olive Oil
1 sweet onion (diced)
1 jalapeño (seeds removed and diced)
2 cloves garlic (minced)
1 Tablespoon minced ginger
2 Tablespoons Garam Masala (I bought mine from Penney’s spices)
1 tsp turmeric
1 tsp salt
1/2 cup chicken broth
2 Tablespoons tomato paste
1 14 oz can diced fire roasted tomatoes
1 14 oz can coconut milk
1-2 Tablespoon corn starch
2 cups shredded rotisserie chicken

In a pan sauté the onions and jalapeño in olive oil until the onions are soft. Add garlic and ginger and sauté for 1 minute. Add seasonings, broth, tomato paste, tomatoes and coconut milk and bring to a simmer. In a separate Bowl add 1/4 cup of sauce with 1-2 T of cornstarch and then add to pan. Use and immersion blender to blend then add chicken. Serve over potatoes or rice!

Roasted Banana Bread (Best ever!)

The important part is roasting your bananas first. Set them on a baking sheet that has been lined with either aluminum foil or parchment paper. Poke a few holes with the tines of your fork and bake the bananas, in their peel. It should take about 15 to 30 minutes in an oven set at 300°F. Time varies depending on the size and number of bananas so you need to watch them. As soon as the bananas become totally black and shiny -they are done. Set them aside to cool off until you can handle them. You’ll notice the bananas release a bunch of liquid as they roast. Pour off the liquid before it burns (when it’s still clear) and keep that for the banana bread batter. 

Ingredients

• 3 cups all-purpose flour
• 1½ cups sugar
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs, beaten
• ¾ cup butter, room temperature
• 1½ cups buttermilk
• 4 large, ripened bananas, mashed
• 7 mini disposable loaf pans OR you can use two ( 9x5x3 inch) loaf pans

Instructions

1. Preheat oven to 350 degrees F. Place 7 mini loaf pans onto a large cookie sheet. Grease each of the loaf pans with non-stick spray.
2. In a medium bowl mix together the flour, sugar, baking soda, baking powder and salt. Set aside.
3. In a seperate large bowl, add the beaten eggs, butter, buttermilk and mashed bananas. Mix together with an electric hand-mixer on low speed, just until combined. Or you can use a whisk and stir by hand until combined.
4. Slowly add the flour mixture into the wet mixture. Stir until just combined. Pour one cupfuls of batter evenly into each mini loaf pan. If there is any batter leftover divide it evenly among pans. Bake for 30-35 minutes. (If using regular-size loaf pans bake for 55 - 65 minutes.)
5. Remove from oven and let cool before serving. Enjoy!

Brussels Sprouts

2 lbs brussels sprouts, trimed and halved

24 oz fresh cut butternut squash

2 8 oz cans sliced water chestnuts, drained

Olive oil

Salt & pepper

4 T Italian herb seasoning

Preheat oven to 400 degress. Coat a 9x13 pan with nonstick spray

Combine brussels sprouts, butternut squash, and chestnuts in prepared pan. Generaously drizzle olive oil over mixture. Generously salt and pepper mixture. Sprinkle Italian herbs and toss to coat. Roast approx. 45 minutes.