Ramen Salad

We had this at a Stake Relief Society function. It was so good, I tracked it down!

Ingredients:

1 lb bag coleslaw mix
3 green onions, chopped
1/2 c slivered almonds
2 T sesame seeds, toasted under broiler
1 pkg chicken top ramen, uncooked, crushed

Dressing:

1/2 c oil
3 T vinegar
2 t sugar
1 t salt
1 pkg chicken flavoring from ramen

Mix together coleslaw and onions.
When you add the dressing, it will make the salad wilt pretty quickly, so I wouldn't add it more than 30 minutes before. Then add the sesame seeds and almonds. Add crushed ramen noodles right before serving.

Serve with Hawaiian Haystacks or eat just because it's so good!

Hawaiian Haystacks

From what I can gather, this is a Mormon staple, but I'd never had it until I moved to Texas. A few years ago we were in Missouri visiting Mike's brother and his family, and my sister-in-law made her version of it. The sauce for the chicken was UH-mazing. I've made it a few times since and we love it, so I wanted to pass it along.

Chicken / sauce:

3-4 chicken breasts, cooked, cut in small pieces
2 1/2 T soy sauce
1 1/2 c sugar
4 T ketchup
2 c pineapple juice (1 can), pineapple chunks (optional)
1/2 c vinegar
1/3 c cornstarch
1/3 c cold water

Mix together and cook juice, vinegar, soy sauce, sugar and ketchup until sugar is dissolved.
Mix 1/3 c cornstarch with 1/3 c cold water. Add to sauce and stir until clear.
About 10 minutes before serving, add chicken and pineapple chunks (optional)
Serve over white rice

What to add on haystacks:

Shredded cheese (we use cheddar or sharp cheddar), pineapple chunks, slivered almonds, green onions, tomatoes, avocados... There are a bunch of other things too - what else do y'all use?

Also:

Try serving it with THIS salad. It's incredible!!!

Baked Creamy Chicken Taquitos

Brought to you by Our Best Bites, one of my new favorite websites. HERE is a link with step-by-step instructions and pretty pictures. ♥

I have been hearing about these taquitos for awhile now, but just made them tonight. I did have to make a couple substitutions, but they still turned out awesome. Next time I'm definitely making the dressing that goes with them.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepper jack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

*You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

And from Our Best Bites -

Dip 'em in salsa, sour cream, guacamole, or this dressing.Wanna make it a meal? Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.