My Menu Blog

3 skinless, boneless chicken breasts
Cooking oil
½ lb. (½ package) won-ton wrappers
2 tbs. sesame seeds
½ cup slivered almonds
½ cup vinegar
½ cup granulated sugar
2 tsp. salt
1 tsp. pepper
¼ cup salad oil or sesame oil
½ head iceberg lettuce, torn
4 green onions, chopped

1. Coat the bottom of a large saucepan with cooking spray. Place over med.-high heat; add chicken breast halves. Cook 3-4 min. on each side, then add enough water to cover bottom of pan. Cover pot, reduce heat to med.-low and cook until chicken is tender, about 20 min. Remove breasts and let cool to room temp. Cut into bite-size pieces.
2. While chicken breasts cook, heat 1 in. oil in fryer or deep pot. Slice won-ton wrappers into ½-inch-wide strips. Drop a small quantity at a time into the hot oil. Cook until lightly brown, just a few seconds. Drain on paper towels.
3. Place a small heavy frying pan over med.-high heat. Do not add any oil. Add sesame seeds and cook, stirring until lightly toasted, about 5 min. Transfer sesame seeds to a bowl, and then add almonds to the same pan. Cook, stirring until lightly toasted, about 5 min. Remove from heat and set aside.
4. In a small saucepan, heat the vinegar and sugar, stirring occasionally, until sugar is dissolved. Remove from heat; whisk in salt, pepper and oil. To assemble the salad, place torn lettuce leaves in a bowl. Top with chicken, friend won-ton strips and almonds. Drizzle with dressing, and garnish with sesame seeds and green onions.

1½ oz. roasted bell peppers, peeled and seeded
6 tbs. pure olive oil (not EVOO)
3 tbs. honey
5 tbs. Zinfandel vinegar
Salt and pepper to taste
8-10 cups baby mixed greens
16 to 20 basil leaves, torn
4 oz. Marcona almonds, toasted
6 oz. strawberries, sliced thick
2 oz. feta cheese
1 tbs. aged balsamic vinegar

1. In a blender, puree red pepper, olive oil, honey and vinegar until smooth. Season with salt and ppepper.Pour through a chinois, or fine-mesh strainer and then set aside.
2. Place greens, torn basil,almonds and strawberries in a bowl. Season with salt and pepper.
3. Drizzle with desired amount of dressing (¼ cup is sufficient) ans toss to coat. You wil have some dressing left over.
4. Divide salad mixture among 4 chilled plates, and arrange some berries and almonds around the outside of each salad. Top each salad with ½ oz. of crumbled feta cheese. Finish with a drizzle of aged balsamic.

1 (10 oz.) can chicken, drained
½ cup shredded carrots
½ cup diced cucumber
2 tbs. sliced green onions
4 tbs. prepared teriyaki sauce
2 tbs. sliced almonds
1 head iceberg lettuce, washed cored and leaves separated

1. In a bowl, combine chicken, carrots, cucumbers and onions.
2. Top lettuce leaves with chicken mixture.
3. Drizzle with teriyaki sauce and top with almonds.

Serves 4.

2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup each pecan halves, cashews, Brazil nuts, and hazelnuts, toasted
1½ cups sugar
1 cup dark corn syrup
½ cup butter
1 tsp. vanilla extract
½ tsp. ground cinnamon

1. Place popcorn and nuts in a lightly greased 5-qt. dutch oven.
2. Bake at 250° for 20 min.
3. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and butter; bring to a boil over medium heat, stirring constantly.
4. Cook, without stirring, until a candy thermometer reads 290° (soft crack stage).
5. Remove from heat; stir in vanilla and cinnamon.
6. Pour a small amount at a time over popcorn mixture, stirring constantly until mixture is well coated.
7. Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers.

1-3/4 cups all purpose flour
1 cup sugar
¼ cup baking cocoa
1 cup cold butter
1 egg, lightly beaten
1 tsp. almond extract
1 can (21 oz.) semisweet chocolate chips
1 cup chopped almonds

1. In a bowl, combine the flour sugar and cocoa. Cut in butter until crumbly.
2. Add egg and almond extract until blended; set aside 1 cup for topping.
3. Press remaining crumb mixture into a greased 13×9x2-in. baking pan.
4. Carefully top with pie filling.
5. Combine chocolate chips, almonds and resrved crumb mixture; sprinkle over pie filling.
6. Bake at 350° for 35-40 min. or until a toothpick inserted near the center comes out clean.
7. Cool; refrigerate for at least 2 hrs. before cutting.