Tuesday, April 20, 2010


1/2 pound asparagus, trimmed and cut diagonally into 1 - inch pieces
2 navel oranges
about 1 - 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4 - inch wide strips
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

In a 2 to 3 quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

Cut off and discard ends from oranges. Following the curves of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4 - inch thick rounds, then cut these rounds into quarters. Set aside.

Pour the vegetable oil into a 3 to 4 quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

In a large bowl, toss the cabbage, chicken and asparagus with the dressing. Top with avocado, orange slices and wonton strips, then garnish with green onions and sesame seeds.

Spicy Soy-Ginger Dressing

2 tablespoon rice wine vinegar
2 tablespoon brown sugar
1 - 1/2 tablespoons soy sauce
1 tablespoon Asian red chile sauce (such as Sriracha)
1 - 1/2 teaspoons grated fresh ginger
1/4 cup oil
salt to taste

In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, red chile sauce and grated ginger. Slowly drizzle in the oil, whisking constantly. Season with salt to taste.

Tuesday, April 6, 2010


1/4 cup extra-virgin olive oil
1/4 cup lime juice
1 teaspoon cumin
1 - 1/2 cups cooked basmati rice, cooled
1 can (15 oz.) black beans, rinsed and drained
1 cup finely diced carrots
3/4 cup corn kernels
3/4 cup finely chopped tomato
1/4 cup minced italian parsley
1/4 cup minced cilantro
2 tablespoons finely chopped red onion
salt and pepper

In a serving bowl, stir olive oil, lime juice and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro and onion. Stir gently to coat. Season with salt and pepper.

YIELDS: makes 5 cups; 4 to 5 servings

Notes: You can use canned corn, I use frozen corn, thawed. This colorful salad can be made ahead of time, up to 1 day, chill in an airtight container

Thursday, April 1, 2010


My sweetheart of a friend Sugar over at Bright Morning Star just gave me these AWARDS in February THANKS SUGAR!!! She celebrates the gift of life with laughter, dance and song today and ever after!!! She LOVES!!! good food that is DELICIOUS!!! and RICH!!! Visit Sugar @BrightMorningStar! You'll LOVE!!! her NEW!!! blog.

The Honest Scrap Award rules are simple.

1. Post the AWARD.
2. Thank and mention the person who gave you the award.
3. Pass the award on to ten bloggers who you feel embody the spirit of the Honest Scrap Award and whose blog you find brilliant in design and/or content.
4. Write 10 honest things about yourself and make them interesting, even if you have to dig deep.
5. Don't forget to notify the ten bloggers about their AWARD and post a link to their blog.

I'm sharing this AWARD with the following go visit:

Miranda @ For Food And Life Encounters!

Jerri @ Simple Sweet Home!

Tiffanee @ One Crazy Cookie!

Charlene @ Secrets of A Southern Kitchen!

Pam @ A Love for New Recipes!

Coleen @ Coleen's Recipes!

Mama Bird @ Mama Bird's Nest!
The Kreativ Blogger Award Rules:

1. Post the AWARD.
2. Thank and mention the person who gave you the award.
3. Pass the AWARD on to seven blogs who you think embody the spirit of the Kreativ Blogger Award.
4. Name seven things about yourself that others don't know.
5. Don't forget to notify your seven Bloggers about their AWARD and post a link to their blog.

I'm sharing this AWARD with the following go visit:

I'm giving this AWARD to everyone, because each of you have added color to my world.

Instructions for the Beautiful Blogger Award:

1. Thank the person who gave you the AWARD.
2. Paste the AWARD on your blog.
3. Link the person who nominated you for the AWARD.
4. Tell 7 interesting things about yourself.
5. Nominate 7 blogs or less for the AWARD.
6. Post a link to the 7 bloggers you nominated.

I'm sharing this award with the following go visit:
Well, here I go I need to tell you some things about myself.

1. I love chocolate, but my favorite cookie is a peanut butter cookie.
2. I have been married for 32 years and my husband is a wonderful man that I fell in love with on our first date.
3. My favorite time of the year is spring, I love everything about it.
4. Purple is my favorite color and if you look in my closet I have different shades of purple.
5. I'm a housewife and love taking care of my family.
6. My family is very important to me and I THANK!!! God for them each day.
7. I would rather cook than clean, but I hate a dirty house.
8. My kitchen is the most important room in my house and I spend most of my day in my kitchen.
9. I love to collect recipes and ideas for creating new recipes. My husband tells me I never make the same recipe twice, because I'm always changing things in a recipe.
10. I give everything to God, because without Him I am nothing and with Him I have everything I need.

I want to THANK!!! each of you who visit and leave comments. I love sharing my recipes and remember what you do with All your Heart n' Soul this always done with Lots of Love and should be shared with others.