The Restaurant Recipe Blog

I’ve been on a huge salad kick lately and this is one of my favorite dressings.

1/3 Cup Peanut Oil
1/3 Cup Cider Vinegar
1/3 Cup Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hot mustard

Combine all ingredients in a jar with a tight-fitting lid; shake the jar vigorously to combine ingredients thoroughly.
Keep dressing refrigerated and covered to use within a few weeks.
Shake before using.

(26 votes, average: 3.65 out of 5)

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Serves: 2
Ready In: Under 30 minutes

Ingredients:
2 (4-oz) chicken breasets
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed Potatoes

***Marinade:***
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chilies
1/4 teaspoon black pepper
1/4 teaspoon salt

***Pepper & Onion Medley:***
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
Directions:
Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 tsp chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.
Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.
Serve directly from skillet for authenticity or transfer to plates.

(34 votes, average: 3.74 out of 5)

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