BBQ Chicken Salad

This tasty salad comes together quickly. The dressing uses ingredients you probably have on hand. It is a simple salad with a delicious flavor. If you can get hold of garden fresh corn and tomatoes this will be awesome (if not your local market will have what you need year round, still yummy).  Grill your chicken and it will smell like you spent hours on dinner! This is one amazing summer meal.
This could be a 30 minute meal with a little advance prep and a sous chef!!

BBQ Chicken Salad
BBQ Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/3 cup BBQ Sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
salt and pepper to taste

Combine all ingredients in a medium bowl and whisk until smooth.  The dressing was quite thick, feel free to thin it with a bit of additional buttermilk, milk, or water.

Salad Ingredients
Chopped Romaine
1 diced cucumber
1 cup corn--if you are grilling your chicken it would be great to grill an ear of corn or two, Yummy!
1 fresh tomato, diced
1 avocado, diced
2 green onions, sliced
1 carrot julienne strips
1 can black beans, drained and rinsed
grated cheddar or pepper jack cheese
1-2 cups grilled chicken, thinly sliced
Frito's, crushed tortilla chips or cute colored corn strips--it is the crunch you are after.
Printable Recipe

 I can't remember where I found this Dressing Recipe--when I do I will give credit. The salad is pretty much what I had in the house the day I made it. It was a great combo!!

Mini Meat Loaves

Occasionally I will make a meal that will surprise even me! Now I am not a meatloaf lover, I don't really love meat. But..I have made Pioneer Woman's Meatloaf  with success. However--a big meatloaf is just too much for two and Greg didn't like the bacon on it (really)? So I tried a recipe on Mel's Kitchen Cafe for mini meat loaves and liked the concept. Now this is what is fun about cooking; I took what I liked about each recipe and came up with one incredible dish! I guess the moral of the story is, use excellent resources and you are bound to get a winner.
Why do I like this recipe? It is quick enough for a week night meal. It feeds our smaller family with leftovers for lunch (the leftovers were excellent I might add). Double it for a larger family. I like the crispy ends of meatloaf--this is almost all crispy ends, but there is plenty of tender burger in the middle. It is portion controlled--portion control is always a good thing, especially when something is so tasty that overeating would be easy!

Mini Meat Loaves
2-3 slices white bread
1/2 cup milk
1 pound lean ground meat (I did half ground beef and half ground pork)
1/2 cup fresh grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon seasoning salt
fresh ground pepper
1/4 cup minced flat leaf parsley
2 eggs, beaten
Tear bread in large bowl, pour milk over it and let sit for a few minutes. Add cheese, seasonings and eggs. Mix well. Add meat and mix together. Shape into 5 mini loaves. In a nonstick skillet heat 2 teaspoons of oil until shimmering. Carefully place mini loaves in hot pan. Cook 3-4 minutes until nice and brown, turn and cook another couple of minutes. Remove loaves and place on a foil lined sheet pan. Bake at 425 for about 15 minutes until cooked through or 160 degrees on a quick read thermometer.
While baking glaze meat with the following mixture:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
Serve meat with leftover sauce.
Printable Recipe

Wild Potato Topper

This fits in the 'why didn't I think of it' category! This yummy topping was served on baked potatoes at a Relief Society Birthday Party I attended with my sweet Mom. What a great way to serve toppings for baked potatoes--all in one dish.  This is not really rocket science but it is one great idea, and it is delicious.

Wild Potato Topper
1/2 pound butter--softened
1/2 teaspoon seasoning salt
1 cup sour cream (remove from refrigerator 30 minutes before using)
1 cup grated cheese--I used sharp
3 green onions--minced
1/2 cup crisp cooked bacon
Using a mixer beat butter till light, fold in seasoning salt, sour cream, cheese, onions and bacon. Store in refrigerator--remove 30 minutes before serving. Serve on baked or steamed potatoes. I'm sure it would be delicious on any steamed veggie!
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Birthday Party Chicken

This delicious dish was served at my mothers Relief Society Birthday Party. Mom was kind enough to invite me--the food was excellent, the company divine and the program was amazing. Glad I went. I had to have the recipe and the gals that made it were kind enough to share. So here is Birthday Party Chicken, it will be followed by Wild Topper for Baked potatoes. Stay tuned Yummy!

Birthday Party Chicken
Crush 1 sleeve of Ritz Crackers
Add:1/2 cup grated Parmesan Cheese, 1/2 cup Panko Crumbs, 3/4 teaspoon Italian Seasoning, 3/4 teaspoon salt, 3/4 teaspoon Paprika and 3/4 teaspoon pepper. Mix well and pour into a pie plate.
3-4 chicken breasts, rinse and pat dry. Put chicken breast between two sheets of plastic wrap and pound to an even thickness, 3/4 to 1/2 inches--depending on size of chicken breasts. Cut in half--across width.
Melt 1 cube of butter in a shallow dish.
Dredge chicken in crumbs, then butter, then back in crumbs. Coat generously. Place chicken in a 9x13 baking dish. Top with fresh grated Parmesan Cheese. Cover pan tightly with a double thickness of foil. Bake at 350 for 1 hour.
Prepare to eat one amazing dish! It was tender and perfectly done.

Rhubarb Streusel Cake with Warm Vanilla Sauce

Last August we visited Amber and her family. She made this amazing dessert for us and was kind enough to take a photo for me. I didn't want to blog about it in August because rhubarb is hard to find in Utah--in August. Well I am happy to say that our rhubarb plant is thriving right now. It is the perfect time to share this yummy recipe.

I made the recipe for Sunday Dinner today and it was a hit. It is a wonderfully moist cake with tart bits of rhubarb. A crumbly streusel tops the cake and you top it off with a Warm Vanilla Sauce (that is good enough to eat by the spoonful). Perfect dessert.

I combined recipes I found on All recipes and Mel Kitchen Café.

Rhubarb Streusel Cake with Warm Vanilla Sauce

Cake:

2 tablespoons soft butter

1 cup sugar

1 egg

2 cups flour

1 teaspoon baking powder

1/2 baking soda

1/2 teaspoon salt

1 cup buttermilk

2 cups chopped fresh rhubarb, I used the most red pieces/ends, next time I want to use 2 1/2 cups

In a small bowl mix together the flour, baking powder, soda and salt, set aside. In a large bowl mix together soft butter and sugar, I did this by hand. Add egg and beat. Gently add flour alternately with buttermilk. Don't over mix. Fold in chopped rhubarb. Spread in a 9x9 inch pan that has been sprayed with Pam. Top wit Streusel Topping.

Bake in a 350 oven for 40-45 minutes or until light brow and toothpick comes out clean.

Cool on a wire rack. Cake serves 6-8. Drizzle Warm Vanilla Sauce on plated cake slices.

Streusel Topping

3 tablespoon melted butter

1/3 cup sugar

1/3 cup flour

Mix all together in a small bowl, set aside.

Warm Vanilla Sauce

1/2 cup butter

3/4 cup sugar

1/2 cup evaporated milk

1 teaspoon vanilla

Melt butter, add sugar and evaporated milk. Stir and boil for 2-3 minutes. Remove from heat and add vanilla. Sauce will thicken as it cools.

Photo by Amber Linderman Photography

Perfect Pretzel Bites and Cheese Dip

Hello again! Jill here, hacking my cute mama's blog to add one of my favorite recipes. These little pretzel bites have become a staple at our house.  I usually make them for a snack, but when my carnivorous husband is at work, I will even make a batch for dinner along side some carrot sticks and apple sauce. They have a thin, crispy outside, and perfectly chewy inside...The very thing that foodie dreams are made of. No joke.

The recipe comes from Mel's Kitchen Cafe...I love this blog. I like to think if we were neighbors, Mel and I would be very best friends.  Next time you have an hour, take a chance to look through her fabulous recipe index. I have never made anything from her site that I didn't love!

Mel has great instructions and a helpful step-by-step picture tutorial for putting the recipe together. I've probably made these 25 times (totally not exaggerating) in the last few months, and they turn out perfect every single time.

What's fun about these pretzel bites is that the variations are endless! I usually sprinkle some of them with cinnamon sugar after they come out of the oven. Kid love that! Last night, sprinkled some of my favorite Penzy's salad seasoning on before baking them and the flavor was amazing.

Every good pretzel needs cheese sauce for dipping. I'm pretty sure I've read it as a law somewhere...I'll get back to you on that one.  I have a basic recipe I use to get started, then throw in whatever different cheese I have on hand (Cheddar, Mozzarella, Swiss, fresh Parmesan, etc.)  to add a little zing!

1 Tbs Butter
1 Tbs Flour
3/4 cup milk
1/8 tsp garlic powder
Dash Worcestershire Sauce (up to an 1/8 tsp, but usually I just sprinkle a few drops in)
1 1/2 - 2 cups cheese, depending on what you have.  I always use at least 1 cup of cheddar, then add whatever else I have on hand. Be sure you take into account the strength in flavor of your cheese. If you have extra sharp cheddar, you'll need much less than if you are using medium.  

In a saucepan over medium heat, melt butter and stir in flour to make a roux. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese, Worcestershire, and garlic powder. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 5 minutes. 

*** A helpful few tips***
- If you add your cheese and feel like your sauce is too thick, just add a little milk a teaspoon at a time until you get your desired consistency.
- Don't use pre-shredded cheese. these cheeses are typically coated with a flour/cornstarch mixture and don't melt well.
- If you want to add a little kick, sprinkle in a scant amount of cayenne pepper. My kiddos don't love it, so I keep it out. Or, use pepper jack cheese!
- Be sure to keep the heat at medium or even a little lower...be patient. All sorts of crazy things start to happen you get cheese and milk too hot. trust me!

Alright, go make your kids think you're the coolest parent around and whip up some of these pretzel bites.

See, proof that they rock. And my 7 year old doesn't give his stamp of approval to just anything!

Chunky Peanut, Chocolate and Cinnamon Cookies

I do love the flavor of warm cinnamon--in fall baking, pumpkin pie, pumpkin muffins etc. I do not however usually add cinnamon in baking containing peanuts and peanut butter. But I trust Martha so Emma (my sweet little neighbor) and I decided to make these cookies. Emma loves peanut butter, she doesn't love nuts but peanuts are acceptable. And of course chocolate chips are a given. And we loved them!! We decided these just could be our new favorite cookie.
Thanks to Martha Stewart Cookies--we stepped outside our comfort zone and found a delicious cookie.

Chunky Peanut, Chocolate and Cinnamon Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup butter, softened
1/2 cup smooth peanut butter
1 cup light brown sugar--7 ounces
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups chocolate chips (I used half milk chocolate and half semi sweet)
2/3 cup roasted, salted peanuts, coarsely chopped

In a bowl mix together flour, soda, salt and cinnamon. Set aside.
Put butter and peanut butter in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for about 2 minutes. Add sugars and mix 2 minutes. Mix in eggs and vanilla. Gradually add flour mixture, mix until just combined. Fold in nuts and chocolate chips. Refrigerate until dough is firm about 20 minutes.
Roll dough into 1 inch balls and place on a parchment lined baking stone (I used a Medium Pampered Chef Scoop). Bake at 350 degrees for 13 minutes until just golden. Cool on wire racks. Makes 5 dozen cookies.
Printable Recipe

Chicken Enchilada Rice Bowl--Gluten Free

This yummy dish happened as a result of leftovers. Sometimes the best meals happen as I clean out the fridge! I had some Cilantro Lime Rice (I made a 5 cup batch--that's 5 cups of dry rice for a party at our church. My rice wasn't used so I had a fridge full. That is after giving some away) in the fridge, a few sliced olives and some cooked chicken seasoned with Penzys Fajita Seasoning. I drizzled some homemade enchilada sauce over all. A little cilantro, shredded cheese, diced tomato, sliced almonds and sour cream finished the bowl. It was delicious and perfect for the gluten free eater. Diced avocados would also be a great addition. We completed the meal with Chips and Salsa from Los Hermonos--a favorite local Mexican restaurant. Perfect meal for Cinco de Mayo!

Chicken Enchilada Rice Bowl
Cilantro Lime Rice--or plain rice
Cooked chicken, I like Penzy's Fajita Seasoning
Shredded cheese
Sliced olives
Sliced almonds
Diced tomatoes
Chopped cilantro
Diced avocado
Sour cream
Enchilada sauce, I used this Homemade Recipe, canned would work
Lime wedges
Put rice on a plate. Top with your favorite toppings. Whatever you use--I think it will be delicious!
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Chicken Enchiladas

I have had this recipe for over 30 years my sweet friend Mary Ann shared it with me. If a recipe came from Mary Ann you knew it would be a winner. It was delicious then and is delicious now! I'm sorry it has taken me so long to post it! I have cut the recipe down to feed a smaller family.
This is so easy to make, I had everything in the fridge/pantry to put it together. I quickly cooked some chicken tenders--about 6. The sauce is a simple homemade enchilada sauce.
If you really wanted to make this simple use rotisserie chicken, a can of enchilada sauce, a can of sliced olives and pre-shredded cheese. Dinner doesn't get much easier. And tasty!

Chicken Enchiladas
Sauce:
1 can chicken broth
2 tablespoons chili powder
1/8 teaspoon garli powder
1/8 teaspoon cumin
salt and pepper
Mix ingredient together and bring to a simmer. Add 1 tablespoon cornstarch that has been dissolved in 2 tablespoons water. Boil for 1 minute.
Filling:
1 diced canned green chili--or 1/2 of a small can of diced chilis
1 1/2 cups shredded cooked chicken
3/8 cup sliced olives
3/8 cup sliced almonds
3/8 cup shredded cheese, jack or cheddar
1/4 cup sauce
Mix together
6 flour tortillas--roll tortillas in damp paper towels and microwave for about 15-30 seconds till soft and warm. Fill with a heaping 1/4 cup filling and place in a greased 8 inch square pan. Double wrap with foil and bake a 350 for 20 minutes. Garnish with sauce, sour cream, cheese, avocado, tomatoes, salsa etc. Serve with Cilantro Lime Rice for a delicious meal!
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Chocolate Oatmeal Peanut Butter Bars

When this yummy recipe popped up on my Face Book feed I had to take a second look. It didn't take me long to realize I needed to make these bars immediately! Like right now, luckily all the ingredients are pantry staples at my house. They came together quickly and baked in 20 minutes. I couldn't resist and tasted a very warm bite--amazing but messy. I put the pan in the fridge till the chocolate cooled. I cut them in good sized bars, wrapped them in parchment and then put them in a cute paper bag. Just the perfect treat for a friends birthday or just for no reason.
Thanks Mel from Mel's Kitchen Cafe--this was just perfect! I adore her blog!

Chocolate Oatmeal Peanut Butter Bars
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned rolled oats
1/2 cup butter---softened
1/3 cup peanut butter, I used crunchy but choose your favorite
1/2 cup granulated sugar
1/2 cup light brown sugar, this is 3.5 ounces
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup peanut butter chips--I only use Reese's
1 cup chocolate chips--I tried 60% Bittersweet, yummy but next time I might try milk chocolate and go with a peanut butter cup in mind. Use the chocolate you love but don't skimp on the peanut butter chips.

In a medium bowl mix together the flour, baking soda, salt and oatmeal, whisk well.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, peanut butter and sugars. Mix well, about 3 minutes. Mix in the egg and egg yolk and the vanilla until combined.
Gently stir in the dry ingredients and chips. Mix until just combined--don't over mix.
Press batter in a greased 9x13 pan. I use my small offset scraper to even out stiff batter.
Bake at 350 for 18-20 minutes. Mine took the full 20 minutes. Bars should just begin to brown around the edges--don't over bake--they will be dry
Printable Recipe.

Berry Sour Cream Pie

It was my sweet Mother-in-Laws Birthday. I do think birthdays demand a special dessert. I reviewed my Pinterest boards, favorite treats and finally came up with what turned out to be a winner. I knew Geneel liked cheesecake, she also likes pie and fruit. I found a recipe on Jamie Cooks it Up that fit my criteria, I changed it to suit my needs. Mostly because I did not wast to go to the store so I made it with what I had in the freezer/pantry.

Berry Sour Cream Pie
Crust
I started out with a homemade graham cracker crust
1 sleeve of graham crackers, crushed
1/4 cup granulated sugar,
5 tablespoons of melted butter.
A pinch of salt
Add graham crackers to a food processor--process till smooth, finely ground.
Add sugar and pulse until combined.
Add butter and salt and pulse again to combined
Put damp crumbs in a deep dish pie plate--I used a stoneware pie plate. Evenly press crumbs on the bottom of the pan as well as up the sides. I use a small measuring cup and press the crumbs firmly in the corner and then up the side. Be patient--this might take a minute. Get the crust as even as possible. Put the crust in the freezer to chill.
You could also use a store bought graham cracker crust. A homemade or purchased regular pie crust.

Topping
3/4 cup sugar
1/4 cup cornstarch
10 tablespoons water
2 tablespoons lemon juice (fresh squeezed)
3 cups fruit--if frozen defrost it in the microwave for a minute of so. You want the fruit room temperature when you add it to the sauce.
dash salt
1/2 teaspoon vanilla
1 tablespoon butter
Mix cornstarch and sugar in a medium sauce pan stir well, add water and lemon juice. Heat on medium heat until mixture has thickened and is very hot. Stir rapidly so it doesn't lump. Add fruits and gently stir until mixture is thick, bubbling and shiny. Stir in salt, vanilla and butter. Pour sauce in a bowl, put in the refrigerator and cool to at least room temperature. I used one cup of blue berries and 2 cups of raspberries--it is what I had in the freezer.

Filling
1 8 ounce package of cream cheese--softened
1 cup powdered sugar
1 cup heavy cream (whipped)---you can use an 8 ounce container of Cool Whip in place of the cream, if you do, use all of the powdered sugar and vanilla in the cream cheese mixture.
3/4 cup sour cream
1 teaspoon vanilla
dash salt
In you stand mixer with a whip attachment whip the cream till soft peaks  appear. Add 1/4 cup of the sugar and 1/2 teaspoon of the vanilla. Don't bother to clean your whip. Using a rubber scrapper scrape the cream into a small bowl. Using the slightly dirty bowl and whip (it is ok today) add your softened cream cheese. Now cooks when I say 'softened' cream cheese I mean almost warm--very soft. Put it in the not so clean bowl, add the not so clean whip and whip the living daylights out of the cream cheese. Lumpy cream cheese is not fun in any dessert. Now is your moment to get the lumps out. Add the 3/4 cup sugar and beat again until very smooth and creamy. This is how your dessert will look. Add the sour cream, half teaspoon of vanilla and dash of salt. Beat gently again. You should have a smooth, dreamy, light almost white filling. Now with a rubber spatula fold in the whipped cream. Do not over mix once the whipped cream has been added as the cream will slightly deflate. No one likes deflated cream! Now you have one delicious filling!
Take the pie shell out of the freezer, add the creamy mixture to the pie and smooth.
Cover the white filling with the now cooled fruit filling. Don't try and overfill--it will make a mess. Scrape the leftovers into a small container and top you waffles, pancakes or french toast with it.
I realize that this pie looks like too much work but take it a step at a time and it will come right together. This recipe makes one deep dish pie or 12 individual tart servings. Purchase the cute little graham cracker shells, who doesn't like their very own dessert!
Printable Recipe

Barbecue Chicken Sandwiches with Slaw

This could just be the best 30 minutes you spend today. Rarely is a recipe so good I make it two nights in a row! The first night we ate it so fast I didn't get a photo. The second night we showed a little restraint and I was able to get a picture. Another recipe from The Best Simple Recipes from America's Test Kitchen did not disappoint. This meal is easily on the table in 30 minutes. I was impressed how a few simple ingredients that are pantry staples made such a delicious dish! This will appear often in our dinner rotation.

Barbecue Chicken Sandwiches with Slaw
4 boneless, skinless chicken breasts
salt and pepper
3 tablespoons butter
3/4 cup barbecue sauce (I used Sweet Baby Rays)
1/2 cup plus 1 tablespoon cider vinegar
1 tablespoon hot sauce (I used Franks)
1/2 cup mayonnaise
1/2 cup buttermilk
1 bag (16 ounce) coleslaw mix
4 -6 hamburger buns

Pat the chicken dry with paper towels and season with salt and pepper. Melt butter in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about a minute on each side. Stir in barbecue sauce, 1/2 cup vinegar and hot sauce and bring to a boil. Reduce heat to medium-low and simmer, covered, until cooked through, about 10 minutes, flipping chicken halfway through. Transfer chicken to a large plate and tent with foil. Continue to simmer sauce until thickened, about 3 minutes. Cover and keep warm.
Meanwhile, combine mayonnaise, buttermilk and remaining 1 tablespoon vinegar to a bowl. Stir in coleslaw mix and season with salt and pepper.
Shred chicken into bite size pieces. Return chicken to skillet with sauce and toss to combine. Serve on buns topped with coleslaw.
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Skillet Roasted Chicken and Potatoes

 

This may not be a photogenic bird but it is delicious!  The recipe comes from one of the latest issues of Cook's County Cooking. I trust that magazine--the recipes are consistently good. A recipe must be exceptional if I make it twice in one week. This may not a cost effective meal, you can buy a Rotisserie Chicken at Costco for five dollars. But...you can't buy this flavor at Costco for five dollars! The chicken is 100% chicken and the potatoes are out of this world. Skillet Roasted Chicken and Potatoes is Sunday Dinner status but you can easily make it on a week night--I did.

Skillet Roasted Chicken and Potatoes

3 tablespoons olive oil
2 teaspoons Italian seasoning
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon grated lemon zest, plus lemon wedges for serving
Salt and Pepper
1 (4-pound) whole chicken, giblets discarded
2 lbs Yukon Gold potatoes, peeled, ends squared off, and sliced into 1-inch-thick-rounds (yes, I measured them)

1.  Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Combine 2 tablespoons olive oil, Italian seasoning, paprika, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.  Pat chicken dry with paper towels and use your fingers or the handle of a wooden spoon to carefully separate skin from breast.  Rub oil mixture all over chicken and underneath skin of breast.  Tie legs together with kitchen twine and tuck wingtips behind back.

2. Toss potatoes with remaining 1 Tbsp. oil, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Arrange potatoes, flat sides down, in single layer in 12-inch oven safe nonstick skillet.  Place skillet over medium heat and cook potatoes without moving them, until brown on bottom, 7 to 9 minutes (do not flip).

3. Place chicken, breast side up, on top of potatoes and transfer skillet to oven.  Roast until breast registers 160 degrees and thighs register 175 degrees, 1 to 1 1/4 hours.  Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

4.  Meanwhile, cover skillet, return potatoes to oven, and roast until tender, about 20 minutes.  Carve chicken and serve with potatoes and lemon wedges. Prepare to be amazed.

Sweet Chili Chicken Salad

I get together monthly with a group of fun gals, we eat dinner and visit for an hour. We have new mothers, grandmothers, mothers of teens and toddlers. It is one fun group! This month we had assigned pot luck. I do love potluck but I don't really like all desserts or all potato salads (do people make potato salads any more)?? So an assigned potluck is the way to go.
I offered to bring a main dish salad. I perused my blog and thought about making Thai Chicken Salad or Vietnamese Summer Roll Salad or even Asian Chicken Lettuce Wraps. Then I checked out my Pinterest Boards--so many yummy salads. I decided I must try a new salad. I had it narrowed down to Sweet Chili Chicken Salad from Kevin at Closet Cooking or Crunchy Cabbage Salad with Peanut Dressing from Blissfulblog. Sweet Chili Chicken Salad won but I will try the other salad soon.
And win it did--everyone loved it! The dressing was the perfect combo of sweet and salty with a few warm undertones. The salad was crunchy and just delicious. Chopped peanuts were the final addition. It was perfect. I am so excited to share it with you.

Sweet Chili Chicken Salad
2 heads of thin sliced romaine
1/2 head of thin sliced Napa cabbage
I like to rinse these off after I have chopped them and then give them a spin in the salad spinner
1/2 bunch cilantro, chopped
I will also add a handful of torn basil when it is growing in my yard
1/2 of a English cucumber, peeled, seeded and diced
2-3 carrots peeled and sliced with a julienne peeler, this gadget deserves a place in your 'gadget' drawer
1/2 red pepper, sliced then diced in smaller pieces
4 green onions, sliced thin
3 cups fresh bean sprouts--this is key in this recipe, please don't leave them out
chopped peanuts
2 boneless chicken breasts--I poured about 1/2 cup of the dressing over the chicken breasts and let them marinate in the fridge for 3-4 hours. I then baked them at 375 for about 25 minutes (or follow your package instructions). Slightly cool chicken breasts and then shred or slice thin, season generously with salt and pepper.. You could use any kind of cooked chicken in this recipe.

Sweet Chili Dressing
1 cup sweet chili sauce
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoon soy sauce
4 tablespoons lime juice (about 2 large limes)
2 tablespoons peanut butter
4 cloves pressed garlic
4 teaspoons grated fresh ginger
Mix all ingredients in a small saucepan. Cook over medium heat until peanut butter is melted.
Cool before serving, I used about 1/2 cup to marinade the meat the rest I put on the table and let guests dress their own salad.
This salad was delicious on day two and day three! Perfect lunch--I did not get tired of it. I want to make it again soon.
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Hawaiian Haystacks

Hawaiian Haystacks is a classic! This dish feeds a crowd, it is easy to customize--even the pickiest eater will find something here to like. I have been making it for years, the gravy is usually a can of Cream of Chicken soup, broth, milk and maybe some sour cream. Not bad and very easy. But in my quest to feed my family less processed food I have been looking for a 'from scratch' recipe. Mel's Kitchen Cafe to the rescue. Her recipe is easy and delicious, I have no desire to reinvent the wheel so I happily tried her version. 
This recipe will make the perfect Sunday Dinner when I invite the Grandmas and kids. Everyone can bring a topping and we will all live happily ever after! I do like a good ending.
 

Hawaiian Haystacks
2 chicken breasts, cut into bite-sized chunks
3 Tbsp Butter
1/2 cup finely chopped onion
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups milk
1 cup chicken broth

In a large skillet over medium heat melt the butter and add the chicken and onions.  Cook until the onions are translucent and the chicken is cooked through, 5-6 minutes. Add the garlic and cook, stirring, for one minute.

Sprinkle the flour over the onions, chicken, and garlic and stir to combine.  Cook for one minute. Slowly whisk in the milk and chicken broth.  Cook, stirring constantly, and bring the sauce to a simmer.  Add the salt and pepper.  Continue simmering, stirring frequently, until the sauce has thickened, 5-8 minutes.

Serve over rice with your choice of toppings.  Some of our favorites are celery, tomatoes, olives, pineapple, mandarin oranges, peas, green onions, cheddar cheese, crunchy noodles, and slivered almonds.
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