Making soft pretzels at home is easy-peasy if you have time.
A beautiful springtime muffin. Sweet, tart and perfectly spiced with cardamom.
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
A bright and summery lemon dessert that bakes into two layers: an airy cake on top and a creamy custard on the bottom.
by Stephanie | Girl Versus Dough
Thai iced coffee turned into a frozen drink of wonderfulness.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
Tender chicken with a crispy skin, cradled in a flavorful shandy sauce!
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Cauliflower masquerading as rice? So good and so good for you. Picture a big bowl of delicious, crave-worthy fried rice—only it’s not!
by aslolife
Corn chowder loaded with roasted peppers, potatoes, smoked paprika, and just a hint of cream.
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
by CookBakeandDecorate on May 19, 2011 in Meat Salads, Salads
This salad is light and refreshing! And not to mention, super easy to put together!
Cook the chicken then shred it. (I usually just boil frozen breasts for about 25-30 minutes, then I shred it.) When the chicken is shredded, sprinkle it lightly with lemon pepper seasoning. (If you bake the chicken then I would just season the chicken before you bake it then shred it).
Next, just toss all of the ingredients for the salad into one large bowl. Toss it so all of the ingredients are well incorporated.
Next, just whisk all the dressing ingredients together and then drizzle it over the salad and toss.
Refrigerate the salad till you are ready to eat it. This salad will last in the fridge for 24-36 hours.
by A Beautiful Bite and filed in Meat Salads, Salads
A bright and tropical chicken salad served in a halved avocado. A flavor packed, light summertime meal.
by Laura Machell and filed in Meat Salads, Salads
A wrap filled with sliced chicken, dried cranberries, dried cherries, toasted chopped pecans and chopped sun-dried tomatoes (all tossed together in a Greek yogurt dressing before piling it into the wrap!). Healthy and delicious!
by Heather Disarro and filed in Meat Salads, Salads
This delicious take on traditional chicken salad is sure to please, whether atop a bed of lettuce or stuffed into your favorite sandwich bread!
by Nancy @ Coupon Clipping Cook and filed in Meat Salads, Salads
A colorful and delicious summertime salad served with a quick an easy-to-make blue cheese dressing.
by Justine Sulia (Cooking and Beer) and filed in Meat Salads, Salads
This basic chicken salad gets kicked up a notch with chipotle, mango and pomegranate!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
sheryl on 5.22.2011
Uncooked noodles ??
lunamoon on 5.28.2011
I was wondering about the noodles too. I know in a similar recipe, you “toast” the noodles, like you do nuts/almonds and the sesame seeds.
CookBakeandDecorate on 5.31.2011
Yep the noodles stay uncooked. Once you pour the dressing over the salad the noodles absorb the dressing and become softer, yet still have a great crunch to it.
Cynthia McHugh on 6.9.2011
I think I will try this, but make the smallest amount possible in case I don’t love it.
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