Voodoo Dressing

Another one of my random finds.  I actually don't remember where I came across this recipe.

This dressing is phenomenal.  I tossed it with cold, shredded rotisserie chicken and served it on warm naan bread with sliced tomatoes and feta cheese, with garlic-stuffed olives and marinated mushrooms on the side.  Awesome dinner!

You could do so much with the dressing.  Just over a regular salad, or you could toss it with shredded pork or beef.  Adam and John had the suggestion of pairing it with rice or pasta.  So, very versatile stuff.

And, as always, I made some changes to the recipe.  I've noted with an * the ingredients that were in the original recipe or noted in (_) what others changes I made.

You will need:

• 2 Tablespoons Dijon Mustard
• 2 Tablespoons lime juice
• 2 Tablespoons chili paste *  (I didn't have this and couldn't find it at the store.  However, it would make this dressing even better, I think.)
• 1 Tablespoon crushed red peper
• 1/3 cup mayonaise
• 3/4 cup olive oil
• 1/2 cup white wine vinegar (I used red wine vinegar)
• 1/4 cup soy sauce 
• 3/4 cup of sugar (This seemed excessive.  I used 1/2 cup).
• 2 Tablespoons minced garlic
• 2 Tablespoons ginger*  (I didn't use this at all)

Put everything into your blender and mix until smooth.  Do with it what you will.  

Trust me.  It is good.

1L-Alison's Salsa Chicken

This dinner idea came to me from my dear friend, Alison.  It is incredibly simple and extremely delicious.  I didn't know it was going to be this good, so I did not take pictures.  But trust me - this is YUMMY!

You will need:

Boneless, skinless chicken breasts
Jar of salsa of your choice, enough to cover the chicken.  (I used a Medium Garlic Lovers salsa)
Shredded cheese (I used the Kraft 5 CHeese Mexican Blend)
Sour Cream
Tortillas (optional)


What to do:

1) Put chicken and salsa in crock pot.  Make sure salsa is covering chicken.
2)  Cook until the chicken starts to fall apart. (For me today that was an hour or so on high, then about 3-4 hours on low).
3)  Remove chicken.
4)  Shred the chicken and return to crock pot.
5) Cook for another hour or two on low.
6)  Empty chicken and salsa from crock pot into baking dish.
7)  Cover with shredded cheese.
8)  Bake in a 350° oven until cheese is melty and bubbly.
9)  That's it.  You're done!

Tonight I served this with tortillas and sour cream and it was fabulous!  Next time, I will be serving it over cilantro-lime rice.

Try this!  You will not be disappoint!  Again, many thanks to Alison for this one!