Chicken-Peanut Chow Mein

Serves 4-6.

Adapted from Cookinglight.com.

1 12-oz package chow mein noodles

1 small package fresh or frozen vegetable mix – broccoli, carrots, and snap peas

2/3 cup chicken broth

1/3 cup peanut butter

2 tablespoons rice vinegar

2 tablespoons low sodium soy sauce

½ tablespoon bottled ground fresh ginger

1 teaspoon Sriracha hot chile sauce

2 cups chopped cooked chicken breast

1 cup thinly slices green onions

¾ cup crushed peanuts

Cook noodles according to package direction and add to a large bowl. Cook vegetables according to package direction and mix in with noodles.

Combine broth, peanut butter, vinegar, soy sauce, ginger, and  Sriracha in a small bowl and whisk to combine. Add chicken and green onion to noodle mixture. Drizzle with dressing and toss to combine. Sprinkle with peanuts.

Pear Salad

Serves 6.

Vinaigrette:

2 tablespoons Champagne vinegar

3 tablespoons honey

1 tablespoon fresh lemon juice

Salt and pepper

5 tablespoons olive oil

Salad:

1 cup slivered almonds

1/3 cup sugar

1 to 1 ½ 5-oz packages mixed baby greens

3-4 green D’Anjou pears, ripe but still crisp

6-8 slices thick cut bacon, cooked and crumbled

1 cup shaved fresh Parmesan cheese

Whisk together vinegar, honey, lemon juice, and salt and pepper to taste. Add oil in a slow stream, whisking to combine.

Add almonds and sugar to a medium pan over medium-high heat. Let sugar begin to melt, stirring almonds to coat. Continue to cook until sugar is melted and just barely begins to caramelize. Remove from heat, and dump almonds onto a silicone mat to cool.

Core pears and cut lengthwise in halve. Cut halves into thin slices. Add pear slices, cooled sugared almonds, bacon crumbles, and parmesan cheese to lettuce mix. Pour about half the vinaigrette over salad, mixing well to coat, then continue to add additional vinaigrette to taste.

Amanda's Potato Salad

Recipe From Amanda Davis.

Serves 8-10.

1/2 cup mayonnaise

1/2 cup sour cream

2-4 Tablespoons dijon mustard, to taste

2-3 scallions

Garlic powder

Paprika

Salt and Pepper

6 strips bacon, cooked and crumbled

6 medium to large baking potatoes, baked, and cubed with skins removed

4-6 large hard boiled eggs, peeled and chopped

Mix mayo, sour cream, mustard, and scallions together in a small bowl. Season with garlic powder, paprika, salt and pepper to taste. In large bowl, combine bacon, potatoes, and eggs. Pour dressing over the top and mix well. Adjust seasoning as needed. Refrigerate and serve cold.

*For hard boiled eggs: Put eggs in a pot and barely cover with cold water. Boil uncovered for 1 minute. Cover, turn off heat, and let sit for 12 minutes. Run under cold water and let the eggs cool down.

Fluffy Waffles

2 egg yolks

2 cups milk

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

½ cup oil

½ teaspoon vanilla

2 egg whites, stiffly beaten

Put all ingredients except the egg whites into a bowl. Beat together until well combined. Fold in egg whites. Cook batter in a waffle maker according to manufacturers directions.

Carrot Cupcakes with Dulce De Leche Cream Cheese Frosting

Makes about 32 cupcakes.

Cupcakes:

4 eggs

¾ cup vegetable oil

½ cup applesauce

2 teaspoons vanilla extract

1 cup white sugar

1 cup brown sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 ½ teaspoons ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

3 cups grated carrots

½ cup shredded coconut

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F.  Line muffin tins with cupcake liners.

In a large bowl, beat together eggs, oil, applesauce, sugars, and vanilla. Mix in flour, baking soda, baking powder, and spices. Stir in carrots and coconut. Fold in nuts, if using. Pour into prepared muffin tins.

Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Frosting:

1 ½ cups butter, softened (3 sticks)

2 cups powdered sugar

4 ounces cream cheese, softened

3/4 cup dulce de leche

3 Tablespoons heavy cream

½ teaspoon vanilla

Beat together butter and cream cheese. Add heavy cream, vanilla, and dulce de leche and beat until well combined. Gradually beat in powdered sugar.