Cashew Chicken Salad

I like salads with lots of little viddles in them. This salad is not only delicious, but has lots of little viddles. MMMM....

I mixed it up a bit with respect to the type of lettuces I used, but hey...that's how I role.

The dressing for this salad is the BOMB. I think I'd make it for more than just this salad. You'll want to double this recipe for sure

Cashew Chicken Salad with Creamy Cashew Dressing
Recipe from Cuisine at Home

Makes 4 servings
For the Dressing pulse in a blender or food processor
3 T roasted, salted cashews
1 T each chopped fresh ginger, cilantro and shallots
2 T each rice vinegar and fresh lime juice
1 T each low sodium soy sauce and toasted sesame oil
1 clove garlic
1/2 tsp honey (I used a bit more)
2 T canola oil
Salt and pepper to taste

For the chicken, whisk:
1 T each low sodium soy sauce, toasted sesame oil
4 boneless, skinless chicken breasts, seasoned with salt and pepper

For the salad, combine:
4 cups shredded Napa cabbage
2 heads baby bok choy, chopped
1 c snow peas, havled
1 c julienned carrots
1 bunch scallions, sliced
1/2 c chopped fresh cilantro
1/2 c diced daikon radish
chopped roasted, salted cashews

JW note: I used less Napa Cabbage and added in about 2 c of romaine and 1 c red leaf lettuce

Preheat grill to medium-high.

For the dressing, pulse the 3 T of cashews until they form a paste. Add ginger, 1 T cilantro, shallots, vinegar, lime juice, 1 T soy, 1 T sesame oil, garlic and honey; pulse until minced, scrape sides with a spatula. Add canola oil; process until combined. Season with salt and pepper.

For the chicken, whisk together 1 T soy and 1 T sesame oil; brush on chicken. Grill covered until chicken is done; about 4 minutes per side.Transfer to a plate and tent.

For the salad, combine cabbage, boy choy, snow peas, carrots, lettuces, scallions, 1/2 c cilantro and radish in large bowl. toss with dressing to coat. Divide salad among 4 plates. slice chicken and top each salad with sliced chicken. Sprinkle with cashews.

Cocoa Puff Rice Krispie doo hickies

These things were amazing. And I couldn't believe how easy they were to make. This recipe makes a good solid 9X13 without question. The treats turn out to be about an inch and half thick and Oh my are they good. 

I had a breakfast themed Sunday dinner and was thinking about what to make for dessert. Rice Krispie treats came to mind, but I wanted to something different. So I googled "cocoa puffs" and "dessert" and came up with this wonder. 

Cocoa Puff Rice Krispie Doo Hickies
Serves - a bunch

Bring  to a boil

1 c sugar

1 1/4 c Karo syrup
Add 1 1/4 c peanut butter, stir until smooth

Pour over 6-7 cups cocoa puffs cereal and 1 c peanuts, and mix together.

Press into sprayed 9X13 pan. Let set.

Cajun Chicken Pasta on the Lighter Side

I really have to stop pretending I can eat pasta with any type of portion control.

This recipe was one of my favorites. But it's not so great for the waste line.

This new recipe is pretty close to the other Cajun meal I made. It's easy and flavorful. What isn't so great about it is the portion you're supposed to eat. 1 1/2 c of this yummy meal is 375 calories. Not too bad. I probably had 2 c worth...ugh.

This is a SkinnyTaste recipe from her new cookbook. I love everything about her cook book and her meals.

Cajun Chicken Pasta on the Lighter Side

Photo by my iPhone.

Recipe from SkinnyTaste Cookbook

Serves 5

1/2 c fat free milk
1 T flour
3 T light cream cheese
8 oz linguine (I used whole wheat pasta)
Kosher salt
1 lb boneless, skinless chicken breast, sliced into strips
1 1/4 tsp Cajun seasoning (add more if you like it spicy)
1 tsp garlic powder
1/8 tsp freshly cracked black pepper
1 T olive oil
1 medium red bell pepper, thinly sliced (guess who didn't add this?)
1 medium yellow bell pepper, thinly sliced (guess who didn't add this one either?)
1/2 medium red onion, sliced
3 garlic cloves, minced
8 oz mushrooms, sliced
2 medium tomatoes, chopped
1 c Swanson 33% less sodium chicken broth (I'm not a fan of Swanson chicken broth so I used Kitchen Basics)
2 medium scallions, chopped

In a blender, make a slurry by combining the milk, flour, and cream cheese. Set aside.

Start your pasta water and start cooking your pasta according to the package.  It'll be done about the same time the chicken sauce is.

Heat a large nonstick skillet over medium-high heat. Season the chicken with 1 tsp Cajun seasoning, 1/2 tsp garlic powder, and 1/4 tsp salt. Spray the pan with oil and add half of the chicken. cook until done, about 3 minutes on each side. Transfer to a plate and repeat with the remaining chicken.

Add the olive oil to the skillet and reduce the heat to medium. Add the peppers, onion and garlic. Cook stirring until almost tender, 3 to 4 minutes. Add the mushrooms and tomatoes and cook, stirring until the vegetables are tender, 3-4 more minutes.

Add remaining 1/2 tsp garlic powder and season with 1/2 tsp salt and pepper. Reduce heat to medium-low, add chicken broth and the slurry, and cook, stirring until it begins to thicken, about 2 minutes. DO NOT let it boil.

Return the chicken to the skillet. Adjust with salt and Cajun seasoning and cook until heated through, about 1 minute. Add the linguine and toss well to coat.

To serve, divide the pasta and chicken among 5 serving plates and sprinkle with the scallions.

Jenn Note: I just realized I didn't add, or even purchase, the tomatoes for this meal. I'm sure it would have made it even better.