Yummy-Garden Salad Mix

Ingredients

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Procedure:
Place bag of salad in bowl. Place red onion, black olives, banana peppers, tomatoes, and croutons on top of salad. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top. You can add more or less of each ingredient depending on your preference.

For Your Garden Salad Mix Dressing;
 1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Blend all ingredients together and chill until ready to use. The dressing will be a white color. then tell me if the taste of this dressing is familiar to one of the commercial restaurants somewhere.

Yummy- Artichoke Spinach Dip

8 ounces cream cheese
14 ounces Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach frozen chopped, or steamed
1/4 cup Mayonnaise, not Miracle Whip (I substituted this with fat free sour cream!)
1/4 cup Parmesan cheese
1/4 cup Romano or Parmesan cheese
1 clove garlic, finely minced
1/2 teaspoon dried basil
OR
1 tablespoon Basil Fresh
1/4 cup Mozzarella Cheese grated
1/4 teaspoon garlic salt
salt and pepper, to taste
Allow cream cheese to come to room temperature. Cream together mayonnaise (or sour cream), Parmesan, Romano cheese, Mozzarella, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

Yummy Fried Chicken

Ingredients

4 Chicken leg pieces

1 Cup All purpose flour

Tomato ketchup/ hot and spicy chili sauce

Pepper

1 egg

Salt to taste

Red chili powder

Bread crumbs

Cooking oil- I would prefer coconut oil

Procedure

• You need 3 medium size bowl/container for these. Take 1st bowl and add beaten egg, hot and spicy tomato sauce, salt, pepper, and any other seasoning you like. Take 2nd bowl and add all purpose flour, pinch of salt and red chili powder. Take last and 3rd bowl and add only plain all purpose flour and bread crumbs.
• Heat deep frying pan on a medium heat. 
• Take one leg piece and dip it into the first bowl and then dip it into the second bowl, coat the mixture well to the chicken. Now, dip it to the 1st bowl again and quickly remove it. Now, finally dip it into a 3rd bowl, coat flour and crumbs mixture well and now straight to the hot oil. Repeat the same for the rest of the chicken.
• Deep fry it until your chicken is golden brown and cook well to make sure it is cook inside  on a medium flame.
• Serve fried chicken with mayonnaise and tomato sauce or your own sauce preference
  
  

Pancit- Filipino Noodles

Yummmm.. I'm getting hungry. And I always love to eat noodles. I guess this is for you if you love noodles like me. The only down side for me when I cook noodles is --I always over eat every time I have them. Not such a good idea eh?! Life as we know is too short and it's okay to permit ourselves to splurge and treat yourself sometimes. Don't you think? I think so! Well, here's how to prepare the filipino style noodles we call it, pancit.Enjoy!

 Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 onion, peeled and quartered
• 1 teaspoon salt
• 1 teaspoon peppercorns
• 2 bay leaves
• 4 ounces cellophane noodles (sotanghon)
• 2 tablespoons vegetable oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 pound ground pork
• 1/4 cup oyster sauce
• 2 tablespoons sesame oil
• 1 cup carrots, peeled and julienned
• 1 cup green beans, cut thinly on a bias
• 1/2 small cabbage, sliced thinly
• 2 cups broth (reserved from poaching the chicken)
• 16 ounces fresh miki noodles (thin and flat)

 Procedure

1. In a large pot, add chicken in a single layer. Add quartered onions, salt, peppercorns, and bay leaves and peppercorns. 
2. Add enough cold water to cover chicken to about 1-inch high (I used about 6 cups).
3. Bring the water to a boil, skimming brown bubbles that may float on top. Cover, reduce heat to low and gently simmer for about 10 to 15 minutes or until the chicken breasts are just cooked through.
4. Remove chicken and allow to cool. Shred chicken and set aside. Strain the poaching liquid and reserve about 2 cups.
5. In a bowl, soak cellophane noodles in warm water just until softened. Drain and set aside.
6. In a wok or wide skillet over medium heat, heat vegetable oil. Add onions and garlic and cook until softened.
7. Add ground pork and cook, stirring occasionally, until lightly browned.
8. Add carrots and green beans. Cook for about 1 minute or until half done. Add cabbage and cook for another 1 minute or until half done.
9. Add oyster sauce and sesame oil. Stir to combine. 
10. Add Yellow noodles and cellophane noodles. Add broth, starting with one cup and adding more as needed. 
11. Gently toss together until combined. Season with salt and pepper to taste. Continue to cook until the noodles are cooked yet firm to bite, the liquid is mostly reduced and the vegetables are tender-crisp. 
12. Remove from heat and transfer to a serving platter. Garnish with toasted garlic and green onions, if desired.