Winger's Sticky Chicken Salad Remake

It's no secret that especially when prego I don't love to cook. As Josh says, "It tastes better when someone else makes it!" I came acrossed this recipe remake here.

I knew I had to try this since Wingers one of our favorites to get take out from.

Honestly, it's pretty close. Enjoy!

Sticky Chicken Salad

2 chicken breasts, breaded and baked until cooked through (I just dredge the chicken breasts or tenders in flour, egg, and breadcrumbs. I then bake or fry them until they are golden brown. In a pinch for dinner? Use pre-breaded chicken for a quick and easy meal!)

2-3 tomatoes, dicedCroutons (can make homemade croutons)

½ c. cheddar cheese, shredded

red onion, sliced thinly

Ranch dressing

Sticky Sauce

2 ½ c. brown sugar

1/3 c. Franks Hot Sauce (you can buy this for inexpensive in a large, bulk size at Walmart--believe me, you will go through it!)

3 T. corn syrup

½ c. apple cider vinegar

Combine all dressing ingredients in sauce pan. Stirring constantly on medium high heat, boil for one to one and a half minutes. If you cook longer than that, the sauce will turn hard like candy.

This dressing can be used on salads, wings, chicken, etc. This dressing will stay good in your fridge for weeks, so double the recipe if you like leftovers. Serve the salad with the ingredients mentioned above and then drizzle with ranch and then the Sticky Dressing. You could also mix the ranch and dressing to make the 'Creamy Amazing Sauce' like at Wingers.

EASY Chocolate Mousse

This recipe I found while looking for new menu ideas. The Sisters Cafe has TONS of great ideas, but this was super easy and really tasty.

Heavy Whipping Cream

Chocolate Bar

The amounts are really to taste. I used 1/2 cup heavy whipping cream and 4 pieces of a chocolate Symphony bar.

Whip the heavy cream until you get stiff peaks. Then melt chocolate. I used the microwave and every 10 seconds or so I stirred it around. Then just fold the chocolate into the cream. And DONE!

Chicken Cordon Bleu Bread Bowls

I got this recipe from melskitchencafe.com

For the Chicken and Sauce:

4 TBS butter

1 lb boneless, skinless chicken breasts cubed

1/2 cup minced yellow onion

2 cloves garlic, finely minced

2 TBS flour

1/2 cup apple juice

1 1/4 cups chicken broth (can use 1 3/4 chicken broth if you don't have apple juice on hand)

1/2 cup heavy cream

1/4 cup freshly grated Parmesan cheese

2 TBS prepared yellow mustard

1 TBS dried thyme

2-3 cups broccoli florets

salt and cayenne pepper to taste

To Assemble:

4-6 medium round regular or sourdough bread bowls (I bought some from the store and it came in a 3 pack which was perfect because there wasn't enough for 4 when I made this)

8-10 thin slices smoked ham

1 cup grated Swiss cheese

1/4 cup freshly grated Parmesan cheese (I had some in the freezer that I pulled out, but I am sure its better with fresh)

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil and lightly coat the foil with cooking spray.

Place the broccoli florets in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 3-4 minutes until tender but still bright green. Remove the plastic wrap and set aside.

In a 10-12 inch skillet, melt the butter over medium heat. Add the chicken and saute until the chicken begins to brown but isn't cooked all the way through, about 3-4 min. Stir the onions and garlic in and cook, stirring often, until softened (when chicken is slightly pink), about 2 minutes. Sprinkle the flour over the chicken/onion mixture and stir to incorporate. Cook, stirring, constantly for 1 min.

Gradually add the chicken broth and apple juice, stirring constantly to avoid any clumps from forming. Stir in the cream, Parmesan, mustard and thyme. Simmer for about 5-6 min, until the mixture is thickened and bubbly. Stir in the broccoli; season with salt and cayenne pepper to taste. Remove from heat.

Hollow out the inside of the bread bowls by cutting off the tops and tearing out the insides. Leave about 1/4 inch edge along all sides of the bread bowl. Compress the remaining bread together to firm up the sides and make room for the filling. Place the bread bowls on the prepared baking sheet and toast them for about 5 min in the preheated oven.

Remove the toasted loaves from the oven and arrange the ham slices in the bottom of each loaf. Using a slotted spoon divide the chicken mixture evenly between the loaves, reserving about 1-2 cups sauce in the pan for serving (there was probably only 1 or less cups left when I made this, I might use more liquids next time I make this). Top chicken mixture in each loaf with shredded Swiss and a sprinkle of Parmesan.

Bake the bread bowls until the cheese melts, about 10-15 minutes (I checked mine @ 8 min and they were done). Serve each bread bowl with reserved cream sauce.

Josh and Steph really really liked this recipe but they like mustard. Don't get me wrong, I thought it was yummy but it could've been yummier without the mustard (yuck). Next time I make this I plan on leaving it out.

Oriental Cabbage Salad

Recipe from: Beth Potter

I love making this salad for lunch, because if you are like me, lunch is a pain!  My kids usually eat PB & J's, or chicken nuggest and mac and cheese.  Not the most healthy selections for mommy!  Usually what ends up happening is I'll snack on the left over mac and cheese, or just skip lunch all together and wonder why I'm starving at dinner time! 

This salad makes enough that Kirk and I can have it for lunch for 3 days.  And the 2nd and 3rd day the salad tastes the best because it has had time to soak up all the flavor.  And today for lunch I didn't have any almonds so I threw in a bunch of sunflower seeds instead and it was just as yummy! Now onto the recipe:

Oriental Cabbage Salad

1 package Cole Slaw mix, cabbage and carrots only
1 bunch green onions
1 package slivered almonds, toasted
1/2 jar sesame seeds, toasted
1 package Top Ramen-chicken (save the seasoning packet for dressing)
1/2 cup oil
5-6 TBS cider vinegar
1 TBS sugar
1 seasoning packet from Top Ramen
Salt, pepper, and garlic to taste

Break noodles inot pieces.  Place sesame seeds and almonds in oven (broiler) in seperate pans and toast.  Mix Cole Slaw mix, onion, almonds, seeds, and noodles in a large bowl.  Stir remaining ingredients for salad dressing.  Pour dressing over salad and mix good. 

Variation:  Add cooked diced chicken breast to salad and serve in pita pocket bread for a yummy sandwich!

**I am usually able to find the almonds and sesame seeds already toasted at the grocery store.  I have burnt the almonds/seeds too many times now and ruined the recipe, so I just go the easy route of buying them already done!

Pumpkin Spice Cupcakes

This recipe is one I booked marked forever ago and finally got around to making it. It is from The Recipe Club. It was Casey's 17th birthday yesterday and he loves spice cake and cream cheese frosting. Rather than buy the same old mix from the store I decided to make it all from scratch and remembered I had this recipe. So glad I made it because it is hands down the best cupcake I have ever made!! If you follow the directions exactly they will end up perfect!! Don't be scared of the pumpkin. You can taste it but if you don't like pumpkin it isn't overwhelming. I used 4 tbsp of water in the frosting and I cooked the cupackes for 19 mins. I think the frosting would be awesome on cinnamon rolls!!

{pumpkin spice cupcakes}
1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp. vanilla
3/4 cup buttermilk
1- 15 oz. can pumpkin puree
2 1/4 cup flour
1 TBSP cinnamon
2 tsp. all spice
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. salt
In a large bowl, beat together sugars & oil. Add eggs & vanilla. Beat until incorporated. Mix in pumpkin & buttermilk & beat well.
In a small bowl whisk together all dry ingredients until combined. Add to pumpkin mix & beat until combined & creamy.
Grease or line 24 muffin cups & fill 2/3 full. Bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. Let cool, top with cinnamon cream cheese frosting.

{cinnamon cream cheese frosting}
8 oz. cream cheese, softened
1/2 cup salted butter, softened
1 bag powdered sugar
1/2 tsp. salt
2 tsp. vanilla
2-3 tsp. cinnamon
2-4 TBSP water
Beat together cream cheese & butter. Add half the powdered sugar, salt, cinnamon & vanilla. Beat until incorporated. Add other half of sugar & water. Beat on medium high until light & fluffy. Pipe or spread onto cooled cupcakes & sprinkle with cinnamon sugar.

Chicken Taco's

Recipe by me!! Jackie!!

I created this meal when we lived in Connecticut living on a VERY small income.  When we were first married, we never really cooked at home.  My husband worked at a pizza place, so we ate plenty of pizza!  And really, we went out to dinner ALOT!  So when we made the move to Connecticut and were living on less than half of our normal income, eating out was out of the question.  One thing I did know how to cook was taco's.  Brown the hamburger, put taco seasoning in, plop some onions, cheese, and sour cream on a tortilla and viola dinner was served!  After a while, those taco's got really old.  I remembered back home, my bro-in-law had made taco's one night for us all.  They were heaven to eat, and I had to see if I could come up with some sort of copy-cat recipe.  This has got to be one of the most simple meals I make, but oh so delicious.  My kids LOVE it and always go back for seconds and thirds. 

Chicken Taco's 

1 pound of boneless skinless chicken breast cut into chunks
1 can of black beans drained and rinsed
1 pack of taco seasoning (if you buy the LARGE container from costco use 1/4 cup seasoning)
3/4 cup water
1 can of corn
1 bag of spanish rice
grated cheese
tortillas
sour cream

Heat a little oil in a skillet and add chicken.  Cook chicken til golden brown.  Add the drained/rinsed black beans to chicken.  Then add your taco seasoning and water.  Cook on low and simmer covered about 10 minutes.  While the chicken is simmering heat up your corn and cook your spanish rice by following the package directions.  Grate your cheese and warm up your tortillas.  And that's it!  Pile all that yummy goodness onto a tortilla and enjoy!  This makes plenty for my family, I would guess about 6-8 taco's. 

Thai Chicken Wraps with Spicy Peanut Sauce

Recipe by Rachel Ray

Friends of ours made this for dinner one night and raved about it.  I love Thai food, and LOVE spicy peanut sauce so I had to try it! 

A few suggestions:  I didn't use the mint, it just seemed weird to me.  If you're going to make this for kids just grab a bag of cole slaw veggies and use that.  Bean sprouts and cucumbers were not a big hit with my kids.  Use the rice vinegar, or if you have to use just white vinegar use about half the amount it calls for.  I used white vinegar and it was too strong of a taste for me.  And lastly, double or triple the sauce if you're saucy people:)  And don't worry its not spicy at all!  If I were to make this just for Kirk and I, I would add more cayenne pepper.

Ingredients

• 3 (6-ounce) chicken breasts
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon grill seasoning

Salad:

• 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
• 2 cups fresh bean sprouts
• 1 cup shredded carrots, available in pouches in produce department
• 3 scallions, sliced on an angle
• 12 leaves basil, chopped or torn
• 3 tablespoons chopped mint leaves (4 sprigs)
• 1 tablespoon sesame seeds
• 2 teaspoons sugar
• 2 tablespoons rice wine vinegar or white vinegar
• Salt

Spicy peanut sauce:

• 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar or white vinegar
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 4 (12-inch) flour tortilla wraps

Directions

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.