August 2008 Archives
Easy Chicken Satay Wraps
2 Tbs olive oil
2 Tbs creamy peanut butter
2 green onions, chopped
1 tsp soy sauce
1/4 tsp pepper
2 cups sliced cooked chicken
1 cup coleslaw mix
4 flour tortillas (8"), warmed
In a large bowl, whisk the oil, peanut butter, onions, soy sauce and pepper until combined. Add the chicken and toss to coat. Sprinkle 1/4 cup coleslaw mix over each tortilla; top with chicken mixture. Roll up tightly.
Yield: 4 servings
2 Tbs olive oil
2 Tbs creamy peanut butter
2 green onions, chopped
1 tsp soy sauce
1/4 tsp pepper
2 cups sliced cooked chicken
1 cup coleslaw mix
4 flour tortillas (8"), warmed
In a large bowl, whisk the oil, peanut butter, onions, soy sauce and pepper until combined. Add the chicken and toss to coat. Sprinkle 1/4 cup coleslaw mix over each tortilla; top with chicken mixture. Roll up tightly.
Yield: 4 servings
Pea 'n Cheese Salad
1 pkg (20 ozs) frozen peas, thawed
1 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup chopped green onions
1 cup cubed cheddar cheese
1/2 cup thinly sliced radishes or 1 jar (2 ozs) pimientos, drained
1 cup mayonnaise
3 Tbs sweet pickle relish
1 tsp sugar
1 tsp seasoned salt
1 tsp ground mustard
In a bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving. Yield: 8-10 servings.
1 pkg (20 ozs) frozen peas, thawed
1 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup chopped green onions
1 cup cubed cheddar cheese
1/2 cup thinly sliced radishes or 1 jar (2 ozs) pimientos, drained
1 cup mayonnaise
3 Tbs sweet pickle relish
1 tsp sugar
1 tsp seasoned salt
1 tsp ground mustard
In a bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving. Yield: 8-10 servings.
