Main Dish
This is an easy copy cat recipe from the Applebees menu. I made these along with some jalapeño poppers to start our game day menu and these were the most loved dish of the day! I made the wonton shells the day before and stored them in a ziplock bag until I was ready to assemble. I also used some shredded rotisserie chicken to make the dish even easier to come together. This is a great party dish! Full of flavor and a little zing from the hoisin sauce.
INGREDIENTS
24 wonton wrappers
Olive oil
1 package dole chopped sesame Asian salad kit
Salad dressing from the kit
1 1/2 cooked shredded chicken- I used a rotisserie
Hoisin sauce if desired for drizzling
DIRECTIONS
Pre heat oven to 350 degrees. Brush or spray the wonton wrappers with olive oil. Place the wontons into muffin cups making the wontons into little cups. Bake 10-12 minutes or until crispy and lightly golden brown.
Meanwhile in a large bowl combine salad and cooked shredded chicken mix well, add the salad dressing mixing well again.
Remove the wonton wrappers from the oven and when they are cool add the salad mixture into each “cup”
Drizzle hoisin sauce on top if desired.
Enjoy!
Anne
This is the Chicken Salad recipe that we had at the Boston Metropolitan College I was telling you about. It’s hands down the most moist chicken salad I have had. It was served over salad greens at the event but you can certainly make a great sandwich with it.
FOR THE CHICKEN
4 cups of water
1 1/2 cups sliced leeks
3/4 cup diced carrots
1 teaspoon salt
1 sprig of fresh sage
2 springs of fresh thyme
2 boneless skinless chicken breast. About 1 1/4 pounds total
FOR THE DRESSING
3 Tablespoons mayonnaise
2 teaspoons mustard
1 Tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon sriracha
1/2 teaspoon salt
2 Tablespoons chopped chives
DIRECTIONS
For the chicken combine all of the ingredients except the chicken in a large pot, bring pot to a boil and boil gently covered for about 5 minutes. Add the chicken, bring back to a boil and boil gently, covered for 1 1/2 minutes. Set aside off the heat for 20-30 minutes to continue cooking the chicken in the broth.
Meanwhile for the dressing combine all of the ingredients in a small bowl and mix well.
Remove the chicken from the broth and let cool. (Reserve the broth to make soup, if you like)
When the meat is cooled, shred it into pieces and combine with the dressing into a bowl.
Serve over fresh greens or add to a sandwich with greens and a tomato.
Enjoy!
Anne
We love to grill no matter where we are, on the road or at home and this recipe became a HUGE family favorite the first time I made it. Robby loved it so much he asked me to make it each week for three weeks in a row!
Although we have eaten Chinese pork char Siu at our local Chinese restaurants I had never made any kind of char Siu recipe at home. When our Daughter Amanda was little she always called them the little red things, I think she still calls it that to this day! I’m looking forward to making this chicken version for her when we see her and her family in the spring!
We made this with spicy roasted green beans (and easy fried rice that is already on the blog) that you will see in tomorrows post!
Note- this recipe uses beet powder that I ordered from Amazon. The beet powder gives the dish that bright red color that it’s known for. It does not change the flavor. I prefer this much more than adding the food coloring.
NOTE- this recipe marinated for 24 hours! Can marinate a shorter time if needed but the longer the better.
INGREDIENTS
1/4 cup brown sugar
1/4 cup honey
1/4 cup ketchup
1/4 cup Tamari sauce
3 Tablespoons beet powder
2 Tablespoons rice vinegar
1 Tablespoon gluten free hoisin sauce
1/2 teaspoon Chinese five spice powder
Pinch of salt
Pinch of pepper
2 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
Cooking spray
DIRECTIONS
In a large bowl mix together brown sugar, honey, ketchup, Tamari sauce, beet powder, rice vinegar, hoisin sauce, five spice powder, salt and pepper. Add your bite sized chicken pieces and mix well coating all of the chicken in that red sauce! Cover and refrigerate for 24 hours.
Soak your wooden skewers in water.
When ready to grill, heat your grill and spray with non stick spray.
Skewer the chicken pieces on your wooden or steel skewers. Place your skewers on your hot grill and Cook chicken until completely cooked through depending on how hot your grill is it will take 10-15 minutes turning occasionally.
Serve warm!
Enjoy!
Hello,
I don’t usually get very personal here but sadly we have had one hell of a summer and not in a good way. We have had a great deal of loss this summer, the biggest loss was the passing of my Mom Lydia.
My Mom played a big role with my blog. She was always helping with editing and of course my photos as my Mom was a professional photographer who has had many, many photos published as well as many photo’s on display in our city including restaurants and banks. She also had three of her photo’s made into puzzles through Springbok puzzle company.
I have had to take some time off to regroup and spend time with my family. I will be coming back with some new and delicious recipes soon. Until then keep cooking and enjoy some time with your family.
I wanted a quick and easy recipe using a rotisserie chicken that I picked up at the store and this recipe was perfect. I made this gluten free by using rice flour but you can use all purpose flour. This recipe turned out to be VERY forgiving as in my rush I added all of the broth into the pan instead of adding a small amount then the flour to thicken the sauce BUT to my surprise the sauce thickened nicely! That was a very happy surprise! I served this over rice but pasta would be delicious as well. Jim, Robby and I really enjoyed this dish. This will become a regular on my menu!
INGREDIENTS
1 rotisserie chicken, shed the chicken into pieces. Don’t add the skin
1 onion, chopped
1 Tablespoon olive oil
2 cups chicken stock
1/2 cup dairy free sour cream or regular
1 Tablespoon sweet paprika
1 teaspoon mustard powder
1/4 cup rice flour or all purpose
2 cloves of crushed garlic
Salt to taste
Pepper to taste
Cooked rice for serving/or pasta
DIRECTIONS
In a large skillet over medium heat add the olive oil, garlic and chopped onion. Cook until the garlic and onion have softened, about 5-6 minutes. Add the chicken stock into the pan along with the flour and let cook until you get the desired thickness, if it gets too thick simply add more stock. Add 3 cups of your cooked, shredded chicken. Add paprika, mustard powder and sour cream. Mix well. Add salt and pepper to taste. Once the chicken is warmed through remove from heat and serve warm.
Can be served over cooked rice as we did or over cooked pasta.
Enjoy!
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