Thursday, April 29, 2010

Chinatown Chicken Salad

{Quite possibly my favorite beach home around here... I took this photo because I adore this makes me happy just looking at it.}

I love spring & summer foods !

After a long winter of soups & pasta, I really look forward to summer salads !

I made one of my favorite summertime salads last night....

Chinatown Chicken Salad { from California Sizzles Cookbook }

1/2 pkg. wonton wrappers
vegetable oil
1 med. head lettuce, shredded ( I use the pre-packaged cabbage/carrot mix )
extra shredded carrots
shredded cooked chicken
1 C. roasted peanuts
3 T. sesame seeds (optional)
2 T. chopped cilantro or to taste


1 t. dry mustard
1/2 tsp. powdered ginger
2 tsp. soy sauce
2 T. sesame oil
1/3 C. veg. oil
1/3 C. rice vinegar

1. Slice wontons into strips and fry in veg . oil until lightly browned. Drain and set aside.

2. Combine lettuce or cabbage mix, chicken, peanuts, sesame seeds and cilantro. Toss with dressing.

3. Add fried wontons before serving.

It's Foodie Friday hosted by the wonderful Designs by Gollum !

Oh, and in case you are wondering, I could probably eat this entire bowl myself in one sitting, it is THAT GOOD !

Saturday, April 17, 2010

Penne with Vodka Tomato Cream Sauce

In case you didn't know... I LOVE PASTA !!!!!!
And in case you were wondering, this is my FAVORITE SAUCE !!!!!!!!!! I've been making this for 18 years.

Penne with vodka tomato cream sauce {bon appetit}

1 tbsp. butter
1 tbsp. olive oil
1 sm. onion, chopped
1 (28 oz.) can Italian plum tomatoes, drained, seeded, chopped
1 c. whipping cream
1/4 c. vodka
1/4 tsp. dried crushed red pepper
1 lb. penne pasta (any tubular pasta)
Freshly grated Parmesan cheese
Minced fresh chives

Melt butter with oil in heavy large saucepan over medium heat. Add onions and saute until translucent, about 8 minutes.

Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes.

Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate).

Cook pasta in large pot of boiling water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to a large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. 6 servings.

Monday, April 5, 2010

Make Ahead Breakfast Casserole

"IT'S A KEEPER!".... that's what my boys said when they took a bite.
I love 'make ahead'  recipes for busy, Holiday weekends...

Sausage Breakfast Casserole
 { from}

1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

1.Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

2.In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

3.Preheat oven to 350 degrees F (175 degrees C).

4.Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Oh, and Happy Blue Monday !  Hosted by the wonderful Smiling Sally !


Related Posts with Thumbnails