Fuji Apple Chicken Salad (Panera Bread Copycat)

Fuji Apple Chicken Salad (Panera Bread Copycat)

Mixed greens tossed with juicy chicken, crispy apple slices, red onions, blue cheese and crunchy pecans. A fresh and healthy Fuji Apple Chicken Salad inspired by the famous Panera Bread version.

I’ve been holding off on you. After we were in Washington D.C. in Sep we tend to Greek deity at Panera Bread and that i tried their fuji apple salad. Therefore GOOD! So, naturally, I make it after we got home and it absolutely was unimaginable. I like that I don’t need to head bent notice a Panera whenever I purchase the longing for this dish.

But why on earth did I wait farewell to share this recipe?? Well it appears like Sep would are excellent temporal arrangement, what with apple season and every one, however I got all bound up in sweet potato casseroles, glazed hams and homespun candy that I quite forgot regarding it for a unit of time and next factor I knew it absolutely was three days till Christmas and every one I wished to try and do was stuff my face with cookies. However currently it’s January! Dish season! Therefore I do know it’s terrible that I’ve been holding out for thus long but… better late than never right?

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Click here for Fuji Apple Chicken Salad recipe!

Ingredients

2 boneless skinless chicken breasts, pounded to half inch thickness
1 teaspoon seasoning salt
6-8 cups mixed greens
2 medium tomatoes, cut into wedges
1/4 red onion, thinly sliced
3/4 cup pecan halves (such as Diamond of California)
1/2 cup gorgonzola or blue cheese crumbles
2 cups apple chips (store-bought or go [url:1]here[/url] for a great homemade version)
1 cup fuji apple salad dressing store-bought (I prefer the one by Lighthouse, it's my fav!) or homemade (click [url:2]here[/url] for a recipe)

Instructions

  1. Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.

   2. In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans,         cheese crumbles, and apple chips on top. Serve with fuji apple dressing.


 

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LITHUANIAN VEGETABLE SALAD (DARZOVIU MISRAINE)

LITHUANIAN VEGETABLE SALAD (DARZOVIU MISRAINE)

 

Lithuanian vegetable dish is incredibly like a salad. It’s one amongst the simplest salad’s of its kind, we’ve had. it’s known as darzoviu misraine the manner we tend to created it or it’s referred to as balta misraine if you are doing not embody the beets. You’ll add or calculate vegetables consistent with your style, however, the 2 ingredients that have to be enclosed ar cream and salt.

This Lithuanian vegetable salad dish is often served at temperature or cold aboard any range of main dishes. We tend to enjoyed it with kugela and cabbage rolls as a part of our Lithuanian feast. Enjoy!


Click here Lithuanian vegetable salad recipes

INGREDIENTS

2 medium potatoes, cooked, peeled and diced, about 2 cups
1 medium beet, roasted, peeled and diced, about ½ cup
1 carrots, peeled, cooked and diced, about ½ cup
½ cup peas, cooked
1 small onion, chopped
1 small pickle, finely chopped
1 hard-boiled egg, chopped
1⁄4 cup minced fresh dill
½ cup sour cream
½ teaspoon salt
fresh ground black pepper, to taste

INSTRUCTIONS

1. Cook the vegetables first, the potatoes, beets,carrots and peas but make sure to just cook until tender, you don’t want to overcook any of them.
2. Once cool enough to handle, chop the potato, carrots and beets into bite size pieces.
3. All vegetables should be at room temperature when you start mixing them together.
4. Place vegetables, egg and pickle in a large bowl.
5. Sprinkle half the salt and half the dill on the vegetables.
6. Add some freshly ground pepper.
7. Add half the sour cream and stir carefully, taking care not to mash the vegetables.
8. Repeat with remaining salt, pepper, and sour cream.
9. Serve cold or at room temperature.

LITHUANIAN VEGETABLE SALAD (DARZOVIU MISRAINE)
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Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

 

These elegant smoked salmon pinwheels are perfect if you want to enjoy lox without the bagels for a low-carb, keto appetizer.

I love smoked salmon, especially Nova Lox with cream cheese so this appetizer has my name all over it! This recipe is from the Everyday Ketogenic Cookbook by Carolyn Ketchum. A fabulous cookbook and a great resource for anyone wanting to live a Ketogenic lifestyle.

This recipe Smoked Salmon Pinwheels is perfect to make ahead for a party, keep them refrigerated until ready to serve as they hold up best when chilled. You can make them a day ahead, I think they would also be wonderful with fresh dill.

 

Try this Smoked Salmon Pinwheel Recipe. Enjoy!

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INGREDIENTS:

8 ounces thinly sliced cold smoked salmon (I like Nova Lox)

4 ounces 1/3 less fat cream cheese

1/4 medium cucumber, cut into matchsticks

2 tablespoons finely chopped red onion

2 tablespoons capers, drained

1/2 lemon, sliced thin

DIRECTIONS:

  1. Lay a large piece of plastic wrap on a work surface.
  2. Arrange the slices of salmon in an overlapping fashion to create a rectangle about 6 inches wide by 12 inches long, with one of the longest sides facing you.
  3. Gently spread the cream cheese over the salmon trying not to dislodge any of the pieces. Lay the cucumber along one side of the rectangle about 1/2 inch from the edge.
  4. Using the plastic wrap to guide you, roll the salmon up tightly around the cucumber sticks. Refrigerate until firm at least 30 minutes.
  5. Using a sharp knife, cut the roll into 16 1/2-inch thick slices.
  6. Sprinkle with red onion and capers and serve with lemon slices.

 

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Ghoulishy Fun Halloween Appetizers

Ghoulishy Fun Halloween Appetizers

Halloween is around the corner!  I love, love, love Halloween!  It’s such a fun holiday!  I love the decor, the costumes, and of course the treats.  But treats don’t have to be all about candy.  There are some cool and yummy things you can make that are hearty and a bit more healthy than all those sweets we tend to overload on.  Here are some Ghoulishly Fun Halloween Appetizers I found around the web.  They’d make great additions to your Halloween Party or you can serve them to your family just before you head out for some trick or treating!

Just click on the links for the recipes!

halloween appetizersMummy Meatballs from High Heels and Grills.

 

 

 

 

 

halloween appetizersMummy Dogs are a spooky variation of the traditional pigs in blankets.  They’re easy!

All you need are cocktail sausages like Hillshire Farm’s Lil’ Smokies and refrigerated crescent roll dough.  (you can use hot dogs too, just cut them in halves or thirds).  Wrap sausages or hot dogs in the dough, be sure you leave a space on the top for the mummy face!  Bake them according to the roll directions and serve with a dipping sauce of mustard or ketchup.

 

 

halloween appetizersFirst for Women’s Wonton Bats are a seasonal adaption a popular Asian appetizer called Crab Rangoon.

They’re so cute and tasty you’ll want to fry up several batches cause they’ll fly off the plate!

 

 

halloween appetizersSpeaking of flying off the plate Kraft’s Spicy Vampire Bat Wings are sure to be a big hit.

 

 

 

halloween appetizers

 

Mummy Jalapeno Poppers from the Hopeless Housewife will end up a family favorite!

 

 

 

 

halloween appetizersCookin’ Canuk’s Devilish Avocado Sriracha Eggs is an interesting twist on a potluck staple.

 

 

 

 

 

Shop Halloween Party Supplies on Zazzle.com

Kimchi Vegetable Soup With Oysters

Different brands of kimchi, the traditional Korean condiment made with fermented cabbage, usually have different vegetables added to them. The brand used in this recipe includes carrots and peppers, which give the flavor of this easy soup added dimension. When choosing a kimchi, opt for one that is not too sour, so the oysters will not be overpowered. Taste the kimchi to assess its spiciness, and adjust the seasoning for this dish accordingly. 

I love cooking my own Kimchi Vegetable Soup With Oysters at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make oyster soup the way I like it to be and within my budget.

“Select” oysters are what you’ll usually find in the seafood department of grocery stores; the term refers to their size.

Make Ahead: If you plan to make this soup in advance, refrigerate it without the oysters or spinach. Once the soup is reheated, they can be added just before serving.

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Click here for Kimchi Vegetable Soup With Oysters recipe.

INGREDIENTS

7 cups water
1 tablespoon dashi powder (available at Asian markets and at Whole Foods Markets)
1 tablespoon fish sauce
1 tablespoon peeled, finely grated ginger root
1/4 cup oyster sauce
1/4 cup gochujang (Korean spicy chili paste), such as Annie Chun’s
16 ounces medium spicy cabbage kimchi, such as Sunja’s (see headnote)
2 cups (6 ounces) sliced shiitake mushroom caps
4 cups packed baby spinach, coarsely chopped
1 quart shucked select oysters and their liquor (see headnote)
2 scallions, white and light-green parts, chopped (1/2 cup)

DIRECTIONS

Combine the water, dashi powder, fish sauce, ginger, oyster sauce, gochujang, kimchi and mushrooms in a large Dutch oven over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to medium, cover and cook for 20 minutes, stirring occasionally, to let the flavors meld.

(At this point, the soup can be cooled, covered and refrigerated for 1 or 2 days.)

Stir in the spinach and oysters; cook uncovered for about 4 minutes, so the edges of the oysters begin to curl.

Ladle among individual bowls. Garnish with the chopped scallions; serve immediately.

 

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Steamed Chicken Adobo Buns – Adobong Siopao

Steamed Chicken Adobo Buns – Adobong Siopao

siopaoThe steamed or baked asian bun.  What exactly is it.  Well Filipinos call it “Siopao”, in China it’s called a “Bao”, and in Hawaii we call it “Manapua”.  These names all refer to the same thing.  That soft spongy ball of dough filled with a variety of fillings like sweet char siu pork, chicken curry, Chinese sausage, or sweet black bean paste; then steamed or baked to perfection.

Siopao, Bao, Manapua, or whatever you want to call it is a family favorite.  It can be an appetizer, a snack, lunch, dinner, or dessert.  It all depends on what it’s filled with.  It’s the perfect picnic food.  Easy to pack and very easy to eat.  Don’t forget it’s delicious too!

In Hawaii and all over Asia these steamed or baked buns are sold out of food trucks, in restaurants, and even at neighborhood convenience stores like 7Eleven.  Everyone has their own favorite place where they’ll swear make the best buns.  In Hawaii my all time favorite is the Aiea Manapua & Snack Shop, this little hole in the wall joint  that has been serving the most amazing char sui and shoyu chicken manapuas for years.

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But in some places siopao or baos are not so easily found and there fore you may have to make it at home whenever you’ve got a yen for some.  Or sometimes you just want a unique filling that they don’t sell in the stores.  That’s why we have this tried and true Siopao recipe that we use to make homemade steamed buns.  In this recipe I will fill it with another Filipino favorite, chicken adobo.

You can use the my Chicken Adobo recipe just substitute boneless chicken thighs instead of bone in chicken parts.   Or you can fill it with Pork Adobo, it’s the same recipe as the chicken but uses pork butt instead of chicken.  Or you can fill it with your favorite meat or veggies.  Really the recipe for the bun is the same regardless of the filling you choose to use.  Click here for chicken adobo recipe.

So today I’m sharing the recipe for the steamed bun dough.  You can fill it with anything you want.

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Ingredients:

1/4 cup warm water

1 packet active dry yeast

2 tbs. sugar

1 1/2 cup warm water

1/2 cup sugar

4 1/2 – 5 cups flour

3 tbs. oil

1 1/2 tsp. salt

Directions:

Place the 1/4 cup warm water in a small bowl or measuring cup

Add dry yeast packet and 2 tbs. sugar

Do not stir just swish it around so the yeast is wet and the sugar disolves

Set aside for about 10 minutes or until it is frothy

Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour.

Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.

Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.

Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.

Cover with plastic film and leave to rise in a warm place until it doubles in size.

Punch out excess air and divide into about 24 balls.

Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4″ thick.

siopaoPlace a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.

Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.

Be patient because properly risen dough will turn into light and fluffy buns!

When dough is properly risen steam each bun on high heat for 15 – 20 minutes.

Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the


siopao
Chicken Adobo Siopao
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siopao
Chicken Adobo Siopao
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Ingredients
Yeast Starter
Dough
Servings:
Instructions
Yeast Starter
  1. Place the 1/4 cup warm water in a small bowl or measuring cup Add dry yeast packet and 2 tbs. sugar Do not stir just swish it around so the yeast is wet and the sugar disolves Set aside for about 10 minutes or until it is frothy
Dough
  1. Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour. 
  2. Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.
  3. Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.
  4. Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.
  5. Cover with plastic film and leave to rise in a warm place until it doubles in size.
  6. Punch out excess air and divide into about 24 balls.
  7. Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4" thick.
  8. Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
  9. Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.
  10. Be patient because properly risen dough will turn into light and fluffy buns!
  11. When dough is properly risen steam each bun on high heat for 15 - 20 minutes.
  12. Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the 
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