Chinese Chicken Salad

Here is a recipe passed down from grandma to ma to my wife. She loves to make this. It's like a nostalgic reminder of her childhood, especially the holidays. Personally, I could do without the maifun, so if you don't want it, try it without.

This recipe also walks you through cooking and shredding the chicken, but if you already have some on hand or prefer another method, I'd love to hear it! Enjoy!

Chinese Chicken Salad

Yield: 8+ servings
Ingredients

• 2 lbs chicken breasts
• 1 tablespoon canola oil
• 3/4 cup water
• salt and pepper
• 1 head iceberg lettuce, chopped and sliced
• 1 package maifun
• oil for deep frying
• 3 green onions, only the green parts, sliced
• 1/8 cup toasted almonds
• 1/16 cup toasted sesame seeds
• 4 tablespoons sugar
• 3 teaspoons salt
• 1/2 teaspoon black pepper
• 4 tablespoons white vinegar
• 1/4 cup canola oil

Cooking Directions

1. Pat the chicken breasts dry and season with some salt and pepper. In a large skillet, heat the 1 tablespoon of canola oil, and cook the chicken breasts top-side down until browned, about 5 minutes. Flip the breasts and add the water and additional salt to the water. Cover and simmer on low for 7-10 minutes, until cooked. Let cool slightly (at least 15 minutes) before shredding.
2. Deep fry the maifun in batches until all are puffed up. Set aside on plates with paper towels.
3. For the dressing, mix together the last 5 ingredients.
4. When ready to serve, mix the chicken and lettuce together. Then add in the maifun, then the green onions, almonds, and sesame seeds. Finally, mix in the dressing.

Bismarck or Dutch Baby

Sometimes called a Bismarck, sometimes a Dutch Baby, sometimes a German Pancake, and sometimes probably a whole mess of things. What it is is a baked pancake that houses some delicious fruit (if desired), and a warm, soft interior, yet crispy exterior.

Easier and quicker to make than regular pancakes and possibly even healthier because it's sugar free. This naturally no added sugar pancake will please everyone. Other variations include cooked fruit or preserves or plain with a dusting of powdered sugar and or cinnamon. Enjoy!

Bismarck or Dutch Baby

Yield: 4 servings
Ingredients

• 1/2 stick butter
• 1/2 cup flour
• 1/2 cup milk
• 2 eggs
• 1 pear, sliced thin
• lemon juice

Cooking Directions

1. Heat oven to 475 F.
2. Place butter in cast iron or oven-safe dish. Put in oven once it has reached 475 F. Melt the butter until it sizzles and then take it out.
3. Meanwhile, mix together the flour, milk, and eggs into a batter. Do not overmix.
4. Make sure the butter has coated the entire pan, and pour the batter into the center.
5. Bake in the oven for 12 minutes, until it has puffed up and started to brown.
6. Take the pan out and place the Bismarck / Dutch Baby on a plate.
7. Sprinkle lemon juice over it and place pear slices everywhere.
8. Roll it up and serve immediately.

Garlic Broccoli Rabe

Here's a recipe for some simple and delicious broccoli rabe. It's basically a recipe you can employ with any green, more or less. Enjoy!

Garlic Broccoli Rabe

Yield: 4 servings
Ingredients

• 2 bunches broccoli rabe
• 6 garlic cloves, sliced
• 1-2 tablespoons olive oil
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper (optional)

Cooking Directions

1. Rinse and drain the broccoli rabe. Cut off and discard the tough ends and cut the rest of into 2-inch pieces.
2. Heat the olive oil in a large pot or pan. Over low heat, cook the garlic, stirring occasionally, until golden brown. Remove the garlic and set aside.
3. Add the broccoli rabe stems to the hot oil. Cook for 3-5 minutes, covered. Add the rest of the broccoli rabe, red pepper flakes, salt, and pepper and cook, covered, over medium low heat for 5 to 10 minutes, stirring occasionally, until the stalks are tender.
4. Add the reserved garlic, season additionally to taste, and serve hot.

Roasted Chicken Thighs

With this basic recipe for roasted chicken thighs, you'll have tender, juicy meat every time. Play around with the different options and let me know what works best for you. Personally, I like 2 tbs white wine and 2 tbs lemon juice. Enjoy!

Roasted Chicken Thighs

Yield: 4 servings
Ingredients

• 1 lb boneless chicken thighs
• 2 carrots, sliced
• 4 garlic cloves, chopped
• 1-2 any other root or roasting vegetable
• 2 tablespoons olive oil
• 4 tablespoons other liquids, such as lemon juice, white wine, etc.
• 1 teaspoon dried herbs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Cooking Directions

1. Heat the oven to 425°F. Place the chicken thighs in a large bowl. Add veggies to the bowl with the chicken. Add dried herbs.
2. Add the garlic, olive oil, and other liquid to the bowl. Toss all the ingredients together, and add the salt and black pepper.
3. Spread the chicken and veggies on a large baking sheet, arranging the veggies around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.
4. Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.

Waffle Awesome

Inspired by the delicious Double Awesome of renowned Boston food truck fame, we present the Waffle Awesome. Instead of a scallion pancake, how about a scallion waffle? Using the yummy sourdough waffle recipe, we added scallions to the batter, but you can take any waffle and just add the scallions on top of the egg. So awesome! Enjoy!

Waffle Awesome

Yield: 1 waffle awesome
Ingredients

• 1 waffle
• 1 egg
• 1 oz cheese
• 1 scallion, sliced
• sriracha

Cooking Directions

1. Poach or cook the egg sunny side up.
2. Toast a delicious sourdough waffle, but not too crispy. Cut in half.
3. Top one half with your favorite cheese, the egg, and the scallion. Place the other half on top.
4. Have some sriracha handy for extra spicy dipping fun.