Wednesday, May 13, 2009

Salad Greens and Creamy Sweet Dressing
(from Taste of Home's Simple and Delicious magazine)
4 servings

1/4 cup sugar
1/4 cup sour cream
6 tablespoons sliced green onions (I used 1 tablespoon)
2 tablespoons cider vinegar
4 cups mixed salad greens (I used Fresh Express Sweet Tender Greens "Baby Butter and Crisp Tango Lettuces" - perfect for this salad!)

Place sugar, sour cream, onions, and vinegar in a jar with a tight fitting lid; shake well. Drizzle greens with dressing and serve. (I removed the onions before serving, and just poured the sweet dressing on the salad - still had plenty of onion taste.) Enjoy!


Loved, loved, loved this! I didn't realize when I was making it that it was going to taste just like one of my favorite bottled dressings - Ken's Steak House "Sweet Vidalia Onion". Oh, so good! The family had their servings and I finished off the bowl! ;-)

Cheddar Bay Biscuits

What happens when you remember at 4:30 that you forgot to start the dough for the yeast dinner rolls? You hop online and find a recipe for Red Lobster's Cheddar Bay Biscuits!

Cheddar Bay Biscuits
(from Top Secret Restaurant Recipes 2 by Todd Wilbur)
1 dozen

2 ½ cups baking mix
¾ cup cold whole milk
4 tablespoons cold butter
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
to brush on top
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder (I skipped this, so they wouldn't be too garlic-y)
pinch salt


Combine biscuit mix with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet. Bake at 400° for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 tablespoons butter. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Enjoy!
French's Crunchy Onion Chicken
4 servings

2 cups French's french fried onions* (way too much in my opinion!)
2 tablespoons flour
4 boneless skinless chicken breasts
1 egg, beaten

Crush fried onions with flour in plastic bag. Dip chicken into egg, then coat in onion crumbs. Bake at 400° for 20 minutes or until cooked through.

*Warning! Warning! Onion overload! ;-) This was tasty, but way too much onion. Maybe one cup onions, one cup flour? That might still be too much. Maybe half a cup onions, half a cup flour and one cup bread crumbs - that could be just right!