Thai Crunch Salad with Peanut Dressing- Candis

Adapted from a recipe by Jennifer Segal

Servings: 4
Total Time: 30 Minutes

Dressing:

For the Thai Peanut Dressing
1/4 cup natural peanut butter (from Winco)
2 Tbsp unseasoned rice vinegar

2 Tbsp fresh lime juice, from one lime
3 Tbsp olive oil
1 Tbsp soy sauce

1 tsp fish sauce
2 Tbsp honey
2-1/2 Tbsp sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
3/4 tsp crushed red pepper flakes
2 Tbsp fresh cilantro leaves

Salad:
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro

Instructions

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Double Chocolate Brownies- Bri

3/4 cup butter
1 cup sugar
1/2 cup cocoa

2 eggs
1 tsp vanilla
1/2 cup flour
1/2 cup milk chocolate chips

Preheat oven to 325°F. In a saucepan, combine butter, sugar and cocoa powder. Over low heat, mix until butter is melted and combined.

Add eggs one at a time, stirring well after each egg.  Add vanilla and flour, stir until just combined.  Fold in chocolate chips.  Bake in 8″ x 8″, parchment lined pan for 25 minutes.

Cool completely.

Southern Breakfast Cassarole- Bri

1 can crescent rolls

1 lb breakfast sausage, cooked, crumbled and drained

1 lb frozen hash browns, thawed

 8 eggs, room temperature and beaten

3/4 cup milk

1 can mild green chilies

1 tsp salt

1/4 tsp black pepper

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

 

Unroll the crescent rolls and arrange on the bottom of a 13x9" baking dish, pressing the seams together to seal the dough. Top with the cooked sausage and hash browns. 

Combine the beaten eggs, milk, green chilies, salt, and pepper and pour over the hash brown layer. Top with the shredded cheese.

 

Bake in a 375-degree oven for 35 minutes, then let cool slightly (10 minutes or so) before cutting and serving. 

Roasted Red Pepper Mayonaise

1 cup mayo
1-2 large pieces of roasted red pepper
salt to taste
sugar to taste

Blend together until smooth.  Refrigerate for 1 hour to set up.

Cilantro Pesto

This is great to use with the Roasted Red Pepper Mayo on paninis or sandwiches.

1 tightly packed cup cilantro, washed
1/4 cup olive oil
3 cloves garlic
juice from 1 lime
salt to taste (about 1/4 tsp)

Blend until smooth.

Chicken Pillows- Mom

This makes 16 rolls, so you would want to half the recipe for a small group.

2 Tbsp butter, melted

2/3 cup chopped mushrooms

2 celery stalks, chopped

1/2 medium onion, chopped

1/4 to 1/2 tsp pepper

8 oz. pkg. cream cheese (I use reduced fat or fat free)

2 cups cooked chicken breast, cubed

2 cans cresent rolls

bread crumbs

small amount of milk

Gravy: can serve with chicken gravy or mix up your own

1 10.5oz can cream of chicken soup

1/4 cup milk

1/2 cup sour cream

 

Saute mushrooms, onions, celery, and pepper in butter.  Add chicken and cream cheese.  Roll out cresents and divide filling between rolls.  Roll up, then dip in milk, followed by bread crumbs.  Place on pan sprayed with Pam, then bake at 375 degrees for 15 to 20 minutes.  

Serve with chicken gravy or sauce made by combining cream of chicken soup, milk, and sour cream. Bring to a boil while stirring. Serve immediately.

Garlic Broccoli- Mom

1 large bunch broccoli cut into chunks
2 Tbs. butter
1 Tbs. olive oil
2 cloves garlic, minced
1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp black pepper
1/4 cup grated parmesan cheese

Bring a small amount of water to boil over high heat.  Place broccoli in water & cover.  Cook for 5 minutes & set aside.

Heat oil over med-high heat.  Add garlic & rosemary.  Saute for 1 minute.  Add broccoli to skillet.  Cook until heated through (about 1-2 min).  Add salt, pepper, & parmesan cheese.