Wednesday, August 17, 2011

Asian Flare Salad...


This is just an idea for you.... a lot of parts to this salad are "choose your own adventure" if you know what I mean- pick what you like and as much of it that you prefer... no measuring on this one! Let your taste buds be your guide!


Ingredients:
Lettuce or Cabbage
Carrots, shredded
Broccoli or cucumber, chopped
Bean Sprouts
Snap Peas
Bell Pepper, sliced
Fresh Mint, chopped
Grilled or Browned Chicken Tenderloins
Toasted Almond Slivers or Slices
A few Shakes of Sesame Seeds

Dressing:
1 TBSP Soy Sauce
1 TBSP Rice Vinegar
2 TBSP Grape Seed Oil
1 tsp Sesame Seed Oil
2 tsp creamy peanut butter
1/4 tsp grated ginger


Chicken:
I actually made my chicken in the crock pot for this salad. I added a splash of soy sauce, a splash of chicken broth, and a pinch of grated ginger. I cooked it on low for 3 hours. That's it. Then I chopped it up and threw it on top, super simple, super tasty!

Tuesday, August 16, 2011

Peanut Asian Salad Dressing...

NOTE: I have updated the last two posts with pictures, sorry I posted them without pictures initially, someone has been doing a hack job on my blog and stealing my recipes, pictures and posts... lame huh??? Anyhow, without further a-do... here's the latest:

The other night I was in the mood to mix things up a bit from my ordinary salad dressings and think outside the box :) So... I came up with this tasty dressing for on top of an "Asian Style" salad. I have made it 3 times since, changing it a bit each time, but I have finally landed on the "official one". I will post the salad recipe tomorrow, but for now I will tempt you with the dressing...

Ingredients:
1 TBSP Soy Sauce
1 TBSP Rice Vinegar
2 TBSP Grape Seed Oil
1 tsp Sesame Seed Oil
2 tsp creamy peanut butter
1/4 tsp grated ginger

Directions:
Combine, shake and serve over Asian Flare Salad or as a dipping sauce for grilled chicken tenderloins.

Tuesday, August 2, 2011

Sauteed Green Beans...



Super simple, so fresh, so crisp, compliments anything perfectly. You can't go wrong.

Ingredients:
1 lb. fresh green beans, ends trimmed
2 cloves garlic, minced
a drizzle of expeller pressed coconut oil
sea salt
pepper
Directions:
After rinsing your green beans, discarding small or shriveled ones, trimming the ends and cutting them into bite sizes, toss them in boiling water to blanch them for 2-3 minutes. Then throw them right into a skillet over medium heat with a drizzle of expeller pressed coconut oil and freshly minced garlic cloves. Toss every few minutes for 5-6 minutes, depending on how crunchy you like them. Season with sea salt & pepper and serve! Enjoy!!