Pad Thai Salad
- 3 cups cooked, boneless/skinless chicken breasts, shredded (1 - 1.25 lbs.)
- 2 cups shredded cabbage (I used the bagged kind for ease)
- 1.5 cups shredded carrots
- 1 small green apple, cut into matchsticks or small cubes (do this last so the apple will not brown)
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
- ½ cup chopped peanuts
- 2 cloves minced garlic (jar kind works)
- ½ teaspoon jalapeno pepper, minced
- 2 Tablespoons soy sauce
- 2 Tablespoons white wine vinegar
- 2 Tablespoons white sugar
- 1 teaspoon lime juice
- 1 Tablespoon olive oil
- ½ teaspoon fish sauce
- ¼ cup creamy peanut butter
- ¼ cup water
In a large salad bowl, combine chicken, carrots, cabbage, green onions, and cilantro. Toss to mix well.
In a medium bowl, mix together garlic, peppers, soy sauce, vinegar, sugar, lime juice, oil and fish sauce. Whisk until combined. Add this, along with the water and peanut butter, to a small food processor. Blend until smooth.
Add apple to salad and pour dressing over salad. Toss until salad is well coated. Serve immediately. Garnish with chopped peanuts.
Salad and dressing can be stored separately in refrigerator until ready to serve.
Lemon Fried Pies
1 box Jiffy Pie Crust mix
1, 4-pack Snack Pack Lemon Pudding
1/4 cup flour
Make pie crust per package directions.
Roll out flat to 1/8-inch-thick, and cut out circles the size you would like your pies (mine were about 5 inches in diameter).
Place pudding in one half of the circle, leaving room on the edge to crimp together.
Wipe edge with water, fold dough circle in half over pudding, matching edges up. Dip a fork in the flour and "crimp" with fork prongs to secure the sides.
Fry pies in a deep fryer or in a pan with 1/2 inch of oil on each side until golden brown. Drain on paper towels and allow to cool.
Sprinkle with powdered sugar when ready to serve.
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.