Dallin H. Oaks Salad

My new friend Melissa Rozsa requested the recipe for the salad that we served Elder Oaks when he visited for a leadership conference a couple of weeks ago. It was really quite tasty. Rachel helped me tweak it and it was delicious.
1/2 head of Green Cabbage - chopped
1/2 head of Red Cabbage - chopped
4 carrots grated
1 chopped red pepper
1 chopped green pepper
1/2 bunch chopped cilantro
1/2 cup chopped peanuts - (rough chop)
 2 TBS sesame seeds toasted
4-6 Chicken breasts grilled (you can either chop up the grilled chicken and put it in the salad or slice it diagonally and put it on top). For Elder Oaks I marinaded the chicken in a mango marinade from Ralphs. I don't know the name of it but it was in the marinade section and it was so yummy.
1 chopped mango
handful per person of Tortilla Strips. I got mine at Ralphs - Kroger brand - the original flavor.
This serves 4-6 For the luncheon I mixed the red and green cabbage, carrots, red and green peppers, and cilantro and dressed it with the dressing below. I put that salad mix on the tortilla strips, then top that with mangoes, peanuts, chicken, a drizzle of the dressing watered down with milk and sesame seeds.

Dressing
1 Cup mayonnaise
3-6 TBS sugar
1 tsp sesame oil
1/4 Cup soy sauce
3 TBS balsamic vinegar.
Mix the dressing with a whisk and it is ready to go.

Suzanne's Hot Fudge

Combine on top of double boiler 2 squares unsweetened chocolate 2 TBS butter 1 Cup sugar 1/2 Cup canned milk 1/8 tsp salt Stir until thickened (will thicken more as it cools) Do not let water boil. Cook slowly. Add 1 tsp vanilla Serve over ice cream.

Ginger's Salad from Women's Broadcast

1/2 head green leaf and 1/2 romaine lettuce 1 Cup Chopped celery 11 oz can mandarin oranges 1 avocado, chunked 1 apple diced 1/2 Cup crumbled blue cheese 2 Chicken breast halves, cooked and cut into small pieces Dressing Mix in blender 2 TBS white wine vinegar 2 TBS sugar 1/4 Cup oil 1 TBS chopped parsley 1/2 tsp salt 1/2 tsp pepper

Hummus-Crusted Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 medium onion, chopped
• 1 cup hummus, homemade or storebought
• 1 Tbsp. olive oil
• 2 lemons
• 1 tsp. smoked paprika or sumac

Method

Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

I can't tell you how delicious this is!!

Summer Salad

Ingredients
2 cloves garlic, minced
3 TBS fresh lime juice
1 TBS extra virgin olive oil
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp salt
15 oz can black beans, rinsed and drained
1 can canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced

Directions

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.  Add the black beans, chickpeas, tomato, onion and cilantro; mix well.  When ready to eat, gently mix in avocado and serve right away.

We had this has a meatless meal and also had it with some added chicken - wonderful!!!

Happy Cakes

  4 Eggs 
2 Cups milk
3/4 Cup flour
1 TBS sugar
1 pinch salt
Rolled Oats

1. In a large bowl beat eggs with a wire whisk.
2. Mix in milk, flour, sugar and salt. You're trying to get a consistency that is in between a crepe and a pancake, so you may need to add extra water or flour.
3. Preheat non-stick skillet to medium heat.
4. Pour a thin layer of batter on skillet and spread to edges.
5. Sprinkle rolled oats on top.
6. Cook until edges are firm, then flip to the other side.
7. When the second side is golden brown it's ready! Serve warm and top with peanut butter, banana slices, berries, granola, almonds, syrup and anything else you'd like. Thanks Jeff and Reesa for the "Gift of Knowledge" I am excited to have a recipe.

BBQ Chicken Chop Salad

2 boneless skinless chicken breasts 1 cup Barbeque sauce Marinate chicken in barbeque sauce, then bake at 350 for 30 minutes. Chop into pieces and refrigerate.
1/2 head Iceberg Lettuce chopped
1/2 head Romaine Lettuce chopped
3 to 4 Roma Tomatoes, chopped
1 Jicama peeled and diced
1 (15 oz) can Black Beans, rinsed and drained
1 Cup frozen Sweet Corn, thawed
1/2 pound Monterey Jack cheese grated
1/2 bunch chopped cilantro
Combine chicken and salad ingredients in large salad bowl and toss. Serve with Ranch Dressing, additional BBQ Sauce and crispy Corn Tortilla Strips.
This is Ginger Daines' recipe that she served at the RS Broadcast dinner - So So Yummy!!