Grandma Larry's kitchen

2019-03-23T14:03:00.001-04:00

Baby Jonathan

2016-02-12T16:16:00.001-05:00

born 5/30/2013

Lemon pound cake

2016-02-11T11:40:00.000-05:00

Ingredients:

Pound Cake:
1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sour cream or plain yogurt
1 1/2 TBL lemon juice
1 1/2 TBL lemon zest
1 cup sugar plus 2 TBL
1 cup unsalted butter room temp
5 eggs, room temp, beaten

Syrup:
1/4 cup sugar
1/4 cup lemon juice

Glaze:
1/2 cup confectioner's sugar, sifted
1 TBL lemon juice

Directions:
Preheat oven to 325. Spray a loaf pan with non stick spray. In a medium bowl, sift together flour, baking powder and salt. Whisk sour cream and lemon juice together in a small measuring cup. In the bowl of a stand mixer with the paddle attachment, combine the lemon zest and sugar. Rub with your fingers to activate the zest, just until fragrant. Add the butter to the bowl and beat the butter/sugar mixture until fluffy and very light in color, maybe 5 minutes. In my opinion, proper beating of the butter/sugar is the most important step. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well with each addition till the mixture is smooth. Make sure to scrape down the sides of the bowl as needed. With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions. The dry ingredients should be added first and last. Once all the ingredients have been added, scrape down the bowl and beat for another 30-60 seconds to ensure a nice, fluffy batter.

Transfer the batter to a loaf pan, filling 1/2 - 3/4 to the top. Smooth the top, then tap the pan to release the air bubbles.

Bake the cake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean. Transfer the pan to a cooling rack and let rest for 10 minutes. Turn out the loaf cake onto the rack to start cooling. While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan over med high heat. Stir frequently. When the sauce starts to bubble, turn the heat down to simmer and simmer for 2 minutes, or until the sugar is completely dissolved. Set aside.
While the cake is out of the pan and still warm, take a basting brush and brush the syrup over all sides of the cake. Use all the syrup. It looks like a lot, but the cake will absorb the syrup. Let cool completely.

To make the glaze:

Add the confectioner's sugar to a small bowl or measuring cup. Whisk in the lemon juice to the desired consistency. Pour over the top, covering completely. Allow the glaze to set 15 or so minutes before serving.

This cake keeps well stored in a ziploc bag. You can also freeze the (unglazed) cake for later use.

***NOTE*** This cake is almost the same as Meyer Lemon cake, but it is not made with Meyer Lemons . The procedures and tastes are VERY similar! Both are excellent!!!!!

Christmas 2015

2016-02-04T19:38:00.000-05:00

Feta & herb dip

2016-02-03T20:18:00.000-05:00

Easiest. Dip. Ever!

On a plate or bowl layer the following:
olive oil (about 5 TBL)
feta cheese (about 1/2 cup)
diced grape tomatoes (about a handful)
scallions (about 3)
sprinkle with oregano, salt & pepper to your liking
Serve with crackers (I used Kasha original crackers)
Done and done!
Delicious!

Pineapple bars

2015-04-14T15:01:00.003-04:00

PINEAPPLE BARS

Crust:
1 1/2 cup flour
1/2 cup sugar
pinch of salt
1 1/2 sticks cold butter, cubed (1 stick=1/2 cup)

Filling:
2 eggs
1 cup sugar
1/3 cup flour
1 tsp cornstarch
1 tsp almond extract
1 tsp vanilla extract
1/2 cup sour cream OR greek yogurt
pinch salt
16 oz. crushed pineapple (fresh is best!)

Topping:
1 cup crust topping
1 cup vanilla almond granola cereal (Trader Joe's brand)

Directions:
Preheat oven to 350. Spray a 9 x 13 glass baking dish with nonstick spray.
Add flour, sugar, salt and cubed butter to a mixing bowl and mix with fingers or forks until combined and crumbly. Set aside 1 cup of the topping mix in another bowl and combine with the granola.
Take the remaining mixture and firmly press into the baking dish. Use the palm of your hand to flatten. Bake 15 min.
While the crust is baking, beat the eggs in a large mixing bowl. Add the sugar, sour cream, flour, cornstarch, extracts and salt. Stir well. Fold in pineapple.
When the crust is done baking, cool for about 5 minutes. Pour filling over cooled crust. Sprinkle with granola topping.
Bake 1 hour or until top is lightly browned.
Cool, refrigerate** for about an hour and cut.
Eat and enjoy!
**These will cut much easier if they are cold**

Horseradish

2014-07-27T21:15:00.000-04:00

Ingredients:
Grated horseradish root (approx 1 cup)
2 TBL white vinegar
dash sea salt
dash sugar

We have had the same horseradish root growing for years. It literally is 4 feet around! We dug some up the other day, and washed it, peeled it, and grated it outside. It's very pungent! This recipe makes a mild horseradish. For a stronger taste, use less white vinegar. We just used a microplane grater to grate the root.

Raw, peeled root

Raspberry Vinaigrette Dressing

2014-07-27T21:00:00.000-04:00

Ingredients:

1 cup raspberry puree (2 cups fresh or frozen raspberries pureed)
1 cup olive oil
1 1/4 cup white balsamic vinegar
2 tsp dijon mustard
1/4 cup fresh honey
salt, pepper

Process all ingredients in a Vitamix, or blender. Store in a glass jar or bottle. Shake before using. This recipe makes about 22 oz. I store mine in a Mason Jar.

Fresh, local honey

Candied Pecans

2014-07-27T20:39:00.000-04:00

Ingredients:

2 cups pecans

1 cup white sugar

4 TBL butter

2 tsp vanilla

dash cinnamon

dash sea salt

Directions:

Melt sugar and butter. Add vanilla, cinnamon and salt. Add pecans. Stir well to coat. Continue stirring and cooking for 3 minutes or so until the nuts are well coated and "crispy" looking. Cool on parchment paper. I tried wax paper, but the nuts stuck to the paper, so parchment is a better choice!!

Store in a jar, or airtight container. Great on salads!!

Black bean & corn salsa

2014-07-27T20:25:00.000-04:00

Ingredients:

1 ear corn, cut off the cob
1 can black beans, drained
2 tomatoes, seeded and diced
1/4 red onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
2 -3 TBL chopped cilantro
1 TBL olive oil (optional)
1 TBL white balsamic vinegar (optional)
juice of 2 limes
1 TBL honey
salt, pepper

Combine ingredients. Refrigerate for awhile so flavors can marry.

Fresh honey is my secret ingredient when using tomatoes!

Salsa

2014-07-27T20:09:00.000-04:00

Featured in Gooseberry Patch's Flavors of Fall cookbook!

Ingredients:

3 tomatoes, seeded and diced
1 onion, diced ( I like red onion)
3 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
1 hot pepper of choice, I use jalapeño, minced and seeded
1/4 cup fresh cilantro, chopped
juice of 2 limes
1/8 TBL sugar or honey
salt, pepper, dash of oregano and cumin

Combine ingredients together. Mix well. Cover and refrigerate 2-3 hours to allow flavors to marry.

Peach/pineapple cobbler

2014-07-27T19:40:00.000-04:00

White peaches!!!

Ingredients:

4 large peaches (about 1 QT) (I used white)

2 cups fresh, chopped pineapple

1/8 cup cornstarch

1/8 cup brown sugar

1/2 tsp cinnamon

1 cup flour

1/8 cup + 1 TBL white sugar

1/2 TBL baking powder

1/2 tsp sea salt

3 TBL cold, unsalted butter, cut into small pieces

1 large egg

1/3 cup cold, heavy cream

1 tsp vanilla

Directions:

Preheat oven to 350. Blanch peaches so they are easier to peel. Just dip them in boiling water for a couple of minutes and cool to touch. Peel away the skin and slice. Combine sliced peaches, cornstarch, brown sugar and cinnamon in a medium bowl. Toss until well combined. Pour into a 2 QT baking dish, or a 10 inch cast iron skillet.

In another medium bowl, combine flour, 1/8 cup sugar, baking powder and salt. Cut in butter with 2 forks, a pastry blender, or just use your fingers like I do! Whisk egg, cream and vanilla in a small bowl, or a measuring cup. Add cream mixture to flour and stir with a fork until just combined. Drop by spoonfuls over the peaches. Sprinkle with 1 TBL white sugar.

Bake for 35-45 minutes or until golden brown. Let cool slightly and serve with vanilla ice cream and/or whipped cream. (If you have heavy whipping cream left over, whip it with a handful of sugar to make fresh whipped cream!) YUM!!

Makes 6-8 servings, depending on serving size!

Peach vanilla jam

2014-07-21T19:30:00.001-04:00

Ingredients:

8 cups peeled, chopped peaches
2 cups white sugar
1 vanilla bean
1/4 cup lemon juice
1 package freezer jam pectin

This picture is a peach/pineapple mixture simmering.

Directions:
Blanch peaches in a stock pot full of water to make them easier to peel. I used about 8 large peaches (white flesh) for 8 cups. Combine all ingredients in a stock pot. Scrape the inside of a vanilla bean, and put the scrapings in the pot. Add the bean to the pot as well. Bring to a boil, turn the heat down and simmer for 1 hour. Add a packet of freezer jam pectin at the end of the simmer and mix well. Pull the vanilla beans out of the peaches and discard before you ladle them into jars. Ladle hot peaches into hot jars, and add lids & bands. Cool on the counter, then freeze or eat!

Variations:
Add 2 oz. of rum or bourbon before bringing to a boil.
Use 4 cups chopped peaches and 4 cups chopped, fresh pineapple.

Apple-oat muffins

2014-01-28T19:25:00.000-05:00

Ingredients:

1 large apple, diced

1 1/2 cup whole wheat flour

1 cup old fashioned oats, uncooked

1/2 cup dark brown sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 tsp. cinnamon

1/2 tsp ground nutmeg

pinch of cloves

2/3 cup chopped walnuts

2/3 cup dried cranberries (orange flavored if you can find them!)

1 cup vanilla Greek yogurt

2 eggs

1/4 cup vanilla almond milk (or plain milk)

3 TBL vegetable oil

1 cup unsweetened applesauce (OR apricot preserves)

1 tsp vanilla

Directions:

Preheat oven to 375. Peel and dice apple. In a medium bowl, combine dry ingredients (flour through cloves), then stir in walnuts, diced apple and dried cranberries. In another bowl, whisk together the yogurt, eggs, milk, oil, applesauce and vanilla. Pour into the dry ingredients and stir just until combined.

Spray a muffin tin with non stick spray. Fill muffin cups 3/4 of the way, topping with oats and/or cranberries. Bake until muffins begin to brown around edges and are firm to the touch, 25-30 minutes. Remove muffins from tins and allow to cool. This recipe will make 6 muffins and a loaf of bread.

Honey yeast rolls

2014-01-26T17:10:00.000-05:00

Ingredients:

1 packet yeast

1 cup warm water (110*)

1/4 cup honey

3 TBL canola oil

1 tsp sea salt

1 egg, slightly beaten

3 2/3 cup flour

2 TBL butter, melted

2 TBL honey

2 TBL sugar in the raw (optional if you don't have honey)

Directions:
In the bowl of a stand mixer, combine yeast and warm water. Let sit 5 or so minutes till the yeast starts to foam. Add honey, oil, sea salt and egg and mix on low. Add flour, one cup at a time, and mix with a dough hook for 8 or so minutes, till the dough doesn't stick to the sides of the bowl and is elastic.
Smooth the dough into a large ball. Transfer dough to an oiled bowl, cover with a towel, and let rise in a warm place 2 hours or until dough doubles.
Preheat oven to 400. Turn the dough onto a lightly floured surface and knead for a minute. Let rest about 10 minutes. Divide dough into 10 equal little balls. Make the balls of dough smooth by rolling in between your hands, then "pinching" the dough at the bottom so it doesn't show. Place rolled balls in a 10 inch round baking dish that has been oiled or sprayed with cooking spray. Space the dough evenly in the baking dish. Cover with a towel and let rise 30 minutes.
Melt butter and honey (or sugar in the raw) in a sauce pan. Brush butter mixture over the rolls before baking. Bake at 400 for 15 min. Cover with foil so they don't get too brown and continue to bake for another 5 minutes. They should be a nice, rich, golden brown.

Cool lightly before eating.

Pretzel bread soup bowls

2014-01-19T21:03:00.000-05:00

Ingredients:
1 1/2 cups 110 degree water
1 tsp sea salt
1 TBL sugar
5 cups flour
1 pkg yeast
olive oil (for oiling the bowl)
8 cups water
1/4 cup baking soda
1 egg yolk
1 tsp water
course sea salt

Directions:
Combine sugar and warm water in the bowl of a stand mixer. Add yeast and let sit for about 5 minutes till foamy. Add flour and sea salt and mix on low till blended. Turn the speed up to medium and mix 5 more minutes till the dough is smooth and pulls away from the bowl. Dump the dough out of the bowl and oil the bowl. Return the dough to the bowl and cover with a towel. Put in a warm place and let dough rise till doubled, about an hour.
Preheat oven to 450. Line a baking sheet with parchment paper. When the dough has risen, divide into 4 or 5 equal pieces and roll into balls. Place on baking sheet and cover with a towel to rise a little longer, about 15 minutes. While the dough balls are rising, boil the 8 cups of water and add the baking soda. Add one dough ball at a time to the water for 1 minute. Place back on baking sheet and make an "X" on the top of the bread bowls.
With a fork, mix the egg yolk and water and brush egg mixture over bread bowls. Sprinkle with coarse sea salt.
Bake at 450 for 12-14 minutes or until golden brown. Cool on a wire rack. Cut around the "X" and scoop out the dough to use as a soup bowl.

Pappardelle with butternut squash, walnuts and kale

2014-01-19T20:15:00.000-05:00

Ingredients:

8 oz pappardelle
1 small butternut squash, peeled and diced into 1inch chunks
1-2 cups cauliflower
2 cups kale
2 cloves garlic, minced
6 TBL butter, minced
2 TBL olive oil
1 cup walnuts, rough chopped
juice of 1 lemon
1 TBL honey
sea salt
pepper

Directions:
Preheat oven to 425. In a baking dish, toss cauliflower and squash in olive oil and sprinkle with salt and pepper. Roast for 30 minutes. While veggies are roasting, bring a pot of water to boil and cook pasta according to directions. Drain and rinse pasta. In the same pot you cooked the pasta in, add butter and cook on med low till browned. Browning the butter take butter to a whole new level! Stir the butter constantly until it just starts to turn brown. This is the point it could burn, so be careful not to let that happen. When the butter has browned, quickly add the minced garlic and 1 TBL of olive oil and walnuts. Saute for a minute, then add kale. Add roasted veggies and rinsed pasta, lemon juice, and honey. Sprinkle with sea salt and fresh ground pepper. When kale is wilted and the pasta is hot, the dish is done.
**NOTE** I used lemon pepper pappardelle from Trader Joes.

Meyer lemon pound cake

2013-12-05T18:00:00.000-05:00

This is so light and creamy. If Meyer lemons are not available, use half regular lemons, half mandarin oranges. Meyer lemons are in season November-March. They are a little pricey, but the taste is so worth it!

Ingredients:

1 3/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/4 cup plain yogurt OR sour cream

1 1/2 TBL lemon juice AND zest

1 cup sugar plus 2 additional TBL

1 cup unsalted butter, softened

5 eggs, room temp

Lemon Syrup

1/4 cup sugar

1/4 cup lemon juice

Glaze

1/2 cup confectioners sugar

1 TBL lemon juice

Directions:

Preheat oven to 325. Spray and flour a 9X5 loaf pan. In a bowl, mix flour, baking powder, and salt. In a smaller bowl, whisk the yogurt (or sour cream) and lemon juice. In a stand mixer bowl, combine zest and sugar. Stir with a fork or rub between your fingers until the sugar is moist. With the paddle attachment on, add the butter to the bowl and mix on MEDIUM speed until light and fluffy. Whip for approx 4 minutes. Add the sugar and mix well. Turn the speed to LOW and add the yogurt (or sour cream) mixture. Slowly add the dry ingredients and mix for about 1 minute. Pour into prepared pan. Smooth the top of the batter. Bake for 55-60 minutes. While the cake is baking, make the syrup by heating the sugar and lemon juice in a small saucepan over med-med low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes. Transfer to a wire rack that is sitting on a plate, or a cookie sheet to catch the drip. Brush the lemon syrup over all sides of the cake, especially the top. When the cake has completely cooled, brush the glaze on.

Home made tortillas

2013-06-18T21:28:00.000-04:00

I finally found a tortilla recipe I love! All the credit goes to Hilla Kariv. The recipe was easy, tasty and best of all, cheaper than store bought with no added ingredients.
Here's what I did:

Ingredients:
2 1/2 cups unbleached flour
1/2 cup whole wheat flour
1 1/2 tsp salt
1 tsp baking powder
2 TBL vegetable oil
2 TBL butter, cut into small pieces
1 1/4 cups warm water

Directions:
In a mixing bowl, mix flours, salt, and baking powder. Add oil and butter and mix with a pastry blender or just use your hands. Mix till butter is well blended into the flour. Add the water, slowly, and mix with a fork. **NOTE** I only needed 1 1/8 ish cups water. Depending on where you live and the humidity level, you may not need all 1 1/4 cups water. Once the dough has come together, knead for a couple of minutes. Form a ball with the dough, cover with a damp towel and let it rest for 30 minutes. The dough should be pliable, but not sticky.

Divide the dough into 12 pieces and form each one into a ball. Cover with a damp towel and let the dough rest again for 20 minutes.

Heat a heavy pan (a cast iron skillet would be perfect!) over med-high heat. While pan is heating, roll out one ball of dough at a time with a rolling pin to the desired thickness you like. I made some small and some big tortillas, but made them very thin. Cook for about a minute on each side till bubbly and browned. Flip and cook another minute or so. Here's what I did different. While cooking in the pan, I set a smaller pan on top of the tortilla so it would brown more evenly and not bubble up.

That's it! I froze mine and put sheets of wax paper in between. I got 16 out of this batch. If you will be eating right away, keep covered with a towel to keep them warm!

Jael Nicole Burris

2013-06-13T14:56:00.001-04:00

Gramma Rock's Easter Bread

2013-05-24T11:03:00.000-04:00

There is nothing better than this Easter bread! This recipe was adapted from my grandmother..."Gramma Rock". Back then, she used cakes of yeast. They are hard to find these days, so I just used packets.

Ingredients:
1 cup milk
2 packets yeast
4 eggs
1 tsp vanilla
1/2 cup sugar
4 1/2 cups flour, plus a little for kneading, dusting
1 TBL fresh lemon juice
1 tsp sea salt
8 TBL butter, melted
1 TBL olive oil

Egg Wash:
1 egg
1 TBL water

Directions:
Heat milk to 110. Add yeast and 1 TBL sugar. Mix well and let sit till foamy, about 5 minutes. ( I just used a small saucepan) Whisk eggs and vanilla and set aside.
In a stand mixer bowl, combine flour, (King Arthur unbleached white OR 365 brand unbleached white) lemon juice, the rest of the sugar and salt. With the dough hook attached, start mixing on low and slowly add milk mixture. Add the egg mixture. Keep mixing on low and add the melted butter. At this point, bump the speed up to med, but hold on to the stand mixer so it doesn't move around on you. Add a few sprinkles of flour if needed. Mix till stiff, but not sticky.

Pour onto a floured surface, and knead into a ball. Rub the ball with the olive oil and place in a bowl covered with a towel to rise for about 1 1/2-2 hours.

After the dough has doubled in size, you can punch it down, turn onto a floured surface, and begin to make your "shapes", braids, or even make individual loaves. I chose to do all three. I made individual loaves for my mom and froze them so she could pull them out one at a time and eat a loaf within a couple of days.

You could also add hard boiled (colored if you like) eggs to your braid since it is for Easter! Preheat oven to 350.

After you braid your dough, cover it with a towel again and let it rise for about 45 minutes to an hour. Whisk an egg with a TBL of water in a bowl and brush the top of your bread loaves with the egg wash.

Bake at 350 for approx 20-25 minutes. I remember my Gramma's bread was very yellow in color. I think she actually added a dozen eggs to her recipe, but that would change the flour ratio as well. Either way, it's so sweet and good, not to mention fun to eat when you are a kid!! Enjoy!!

Gramma Rock making pizza (she was always in the kitchen!)

Lemon blueberry bars

2013-04-28T09:52:00.000-04:00

Talk about easy and G-O-O-D!!

Ingredients:

1 cup butter

2 cups sugar. total

2 1/4 cups flour, total

4 eggs

zest of 3 lemons

juice of 2 lemons

1 cup blueberries (fresh or frozen)

nonstick spray

Directions:

Preheat oven to 325. Using a food processor, (or a pastry cutter) blend together:

1 cup cold butter, cut into small pieces

1/2 cup sugar

2 cup flour

Press evenly into the bottom of a baking dish that has been sprayed with nonstick spray. Bake 20-25 minutes, till just golden brown.

Lemon topping:

Whisk together:

11/2 cup sugar

1/4 cup flour

4 eggs

zest of 3 lemons

juice of 2 lemons

Allow topping to sit for about 10 minutes before whisking together. Whisk together then pour over baked shortbread. Sprinkle with 1 cup blueberries.

Bake at 350 for another 20-25 minutes or until slightly browned and the custard appears to be set. Jiggle the pan a little to tell. Cool completely. Cut into squares. These will not last long!

Zucchini & tomato bake

2013-04-14T19:46:00.000-04:00

When summer's abundance of zucchini is at it's peak, this will help answer the question of "What do I do with all this zucchini?!"

Ingredients:
3 small zucchini, sliced about 1/4 inch thick
1 onion, sliced
approx 15 grape tomatoes
1/2 pkg cream cheese
1 cup shredded mozzarella
1/2 cup Parmesan
1/2 cup feta
3 eggs
1 tsp tarragon (dried)
1 tsp thyme (dried)
1/2 tsp salt & pepper
zest and juice of 1 lemon
1 tsp agave nectar (or sugar)
1TBL olive oil

Directions:
Preheat oven to 350. Heat olive oil in a skillet. Add sliced zucchini and onion. Saute until zucchini just starts to turn translucent, about 5-8 minutes. In a food processor, mix cream cheese and eggs. Pour into a bowl and add Parmesan and feta. Mix well and add spices, lemon juice, zest and agave nectar. Spray a 9X12 baking dish with non stick spray and layer zucchini & onions, and tomatoes. Pour egg mixture over all and top with mozzarella cheese. Bake at 350 for about 35-40 minutes, or until golden brown. Let cool before cutting.

Sweet potato muffins with streusel topping

2013-04-03T19:46:00.001-04:00

I think muffins are good any time of the year! Especially with a good cup of tea or coffee!

Ingredients:
1 egg
1/3 cup softened unsalted butter
2/3 cup sugar ( I used sugar in the raw)
1 tsp vanilla
1 3/4 cup whole wheat white flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
2/3 cup half-n-half, plus 1-2 TBL more
2 medium sweet potatoes, steamed, and jackets removed
zest from 1 orange

Streusel topping:
1/2 cup whole wheat white flour
4 TBL unsalted butter softened
1/2 tsp cinnamon

***OPTIONAL***
Orange glaze:
1/2 cup powdered sugar
Juice from 1 orange
1 tsp orange zest

Whisk together till sugar dissolves.

Directions:
Preheat oven to 375.
Cream egg, butter, and sugar in the bowl of a stand mixer. Add vanilla and flour and mix. Add the remaining ingredients and mix with the wire whip until thoroughly blended. The half-n-half amount may need to be adjusted according to how you like the batter. Spray muffin tins with non stick spray. Fill tins halfway and top with streusel topping. Bake at 375 for 20-25 minutes.
**NOTE** I did 6 large muffins, 12 mini muffins, and a mini loaf (7X4). The loaf took over half an hour to bake. Just keep checking if you decide to make a loaf. Stick with a toothpick to make sure it's done.

Chinese chicken salad

2013-04-03T19:03:00.000-04:00

This was so much better than I expected it to be! I must say I out did myself tonight!

Ingredients:

1 bag cole slaw mix

2 cups shredded cooked chicken

1/2 cup sunflower seeds

1/2 cup sliced almonds

1 bunch green onions, sliced on the diagonal

1/2 cup dried cranberries

1/2 red pepper, slivered (I added this for color)

In a large bowl, mix all ingredients and top with:

The dressing that ROCKS this salad:

2 TBL sesame oil

2 TBL soy

4 TBL rice wine vinegar

2 TBL vegetable oil

2 TBL ketchup

2 garlic cloves
(2) 1- inch pieces fresh ginger
juice of 1 lime
1 tsp chili pepper flakes
3 TBL sugar

Directions:
In a food processor, mince garlic and ginger. Add the rest of the ingredients and blend until it thickens a little and is smooth. Pour over chicken/slaw mixture and let marinate for about an hour. YUM!