Chinese Chicken Salad with Sesame Dressing

Oh my goodness, this was good! It was so so so yummy! I was sad when I finished and have been longing for more ever since.....so, I'm making this again this week! I'm adding this to my list of favorite salads!!!

Here is the recipe word for word from the blog Foodie Crush (awesome blog, FYI!!):

Ingredients:

12 3-inch wonton skins, sliced into 1/4″ strips

1/4 cup canola or corn oil for frying

4 cups chopped romaine lettuce

1 chicken breast, shredded

2 green onions, chopped

1/4 cup sliced almonds, toasted lightly

1 tablespoon sesame seeds

2 cups cooked fusilli pasta noodles, cooled

 

Dressing:

1 1/2 tablespoons vegetable or grapeseed oil

6 tablespoons seasoned rice vinegar

1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)

1 1/2 teaspoons sugar

2 teaspoons light soy sauce

2 tablespoon sesame seeds

1/2 teaspoon fresh ground pepper

1/8 teaspoon salt

Instructions:

Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.     

                                         


In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.

Pumpkin Pie Cookies

Just as I was obsessed with baking all things apple in September, I am now obsessed with baking all things pumpkin! These cookies are such a fun take on a traditional oatmeal chip cookie. I love the rich, fall flavor the pumpkin pie spice lends to this sweet treat!! I will be making these for Thanksgiving this year. Enjoy!

1 c. butter, room temperature
3/4 c. white sugar    
3/4 c. packed brown sugar    
2 eggs    
2 tsp vanilla extract
1 c. canned pumpkin  
2 c. all-purpose flour    
1 1/2 c. rolled oats    
1 tsp baking soda    
1/4 tsp salt
2 tsp pumpkin pie spice
1/2 c. cinnamon chips    
1/2 c. white chocolate chips 
1/2 c. chocolate chips

*Emerald Brand Glazed Pecan Pie Pecans* (optional)

Preheat oven to 350F

Cream butter and sugars in mixing bowl until light and fluffy. Beat in eggs and vanilla.   Beat in canned pumpkin.  In a separate bowl combine the flour, oats, baking soda, salt, and pumpkin pie spice. Stir dry ingredients into butter/pumpkin mixture. Fold in cinnamon chips, white chocolate chips, and chocolate chips.  Drop onto un-greased baking sheets. If using glazed pecans, gently push several on top of each mound of cookie dough. Bake for 13-15 minutes or until edges are lightly browned. Cool on baking sheet for 5 minutes. Remove to wire racks to cool.

**These cookies are equally as good with or without the glazed pecans!! You could also use plain pecans if you do not want the cookies to be so sweet.

• 1 c. butter, softened
• 3/4 c. sugar
• 3/4 c. packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 2 c. all-purpose flour
• 1 c. quick-cooking oats
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 c. canned pumpkin
• 3/4 c. cinnamon chips
• 3/4 c. white chocolate chips

Instructions

1. Cream butter and sugars in mixing bowl until light and fluffy. Beat in egg and vanilla.
2. In a separate bowl combine the flour, oats, baking soda and cinnamon. Stir this mixture into creamed mixture alternately with pumpkin. Fold in cinnamon and white chocolate chips.
3. Drop onto greased baking sheets. Bake at 350 degrees for 13-15 minutes or until edges are lightly browned. Cool on baking sheet for 2 minutes. Remove to wire racks to cool.

Read more at http://www.julieseatsandtreats.com/2013/09/cinnamon-chip-pumpkin-cookies-oxogoodcookie/#V3UGc5gJ0gFX3sIG.99

• 1 c. butter, softened
• 3/4 c. sugar
• 3/4 c. packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 2 c. all-purpose flour
• 1 c. quick-cooking oats
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 c. canned pumpkin
• 3/4 c. cinnamon chips
• 3/4 c. white chocolate chips

Instructions

1. Cream butter and sugars in mixing bowl until light and fluffy. Beat in egg and vanilla.
2. In a separate bowl combine the flour, oats, baking soda and cinnamon. Stir this mixture into creamed mixture alternately with pumpkin. Fold in cinnamon and white chocolate chips.
3. Drop onto greased baking sheets. Bake at 350 degrees for 13-15 minutes or until edges are lightly browned. Cool on baking sheet for 2 minutes. Remove to wire racks to cool.

Read more at http://www.julieseatsandtreats.com/2013/09/cinnamon-chip-pumpkin-cookies-oxogoodcookie/#V3UGc5gJ0gFX3sIG.99

Slow Cooker Cinnamon Apple Tenderloin

This meal is incredibly easy, incredibly flavorful, and even incredibly impressive (and you know it's hard to get "impressive" out of a crock pot meal). My husband loved this savory/sweet pork dish and said to "definitely blog it." I am actually considering serving this at Thanksgiving in an addition to the turkey. I love how I can cook it in the crock pot instead of using precious oven space.....it also made my house smell wonderful! Serve this alongside mashed potatoes and a green salad. Enjoy!

Ingredients:
1 1/2 to 2 lb pork tenderloin*
1 medium apple, sliced with skin on
3 Tbl pure maple syrup
2 Tbl apple cider
1 tsp cinnamon
1/4 tsp nutmeg
1/4 to 1/2 tsp salt
1/4 tsp dried thyme
1 onion, sliced

*If you want to serve more people, use a bigger tenderloin. Adjust other ingredients, but, don't make rocket science out of it....just add a dash more spice and a bit more cider, etc....you get the gist! It'll all taste good...

Directions: 
Lay pork tenderloin on a cutting board and cut horizontal slits all the way down making little "pockets". Put an apple slice in each "pocket".

Carefully transfer the tenderloin with apples to the bottom of the crock pot. Drizzle with maple syrup and apple cider. In a small bowl combine spices and salt. Sprinkle spice/salt mixture on top of tenderloin. Place onions all around tenderloin.

 

Cook on High for 4 to 5 hours or until tenderloin is cooked through and tender. Serve with mashed potatoes.  *I think leftovers would taste great on rolls as a sloppy sandwich!!