Winger's Sticky Chicken

Ok, so you are SUPPOSED to make this into a salad - but, remember - house full of BOYS....so, I made it and served it with mashed potatoes and strawberries (hey, at least I got a fruit in there!).....this website - Deals to Meals - not only is a service to help you save on your groceries (note:  I signed up for the free 2week trial early-November, LOVING it so far!) - but they also have some great recipes to help you USE those groceries - what a great idea!! ;)

Wingers Sticky Chicken Salad (photo courtesy of Deals to Meals)

Recipe (with my adaptations!):

Sticky Chicken Salad
2 chicken breasts, breaded and baked until cooked through (I just dredge the chicken breasts or tenders in flour, egg, and breadcrumbs. I then bake o r fry them until they are golden brown. In a pinch for dinner? Use pre-breaded chicken for a quick and easy meal!) (yeah, easy is where I LIVE - I used frozen pre-breaded chicken tenders!)
2-3 tomatoes, diced
Croutons (can make homemade croutons)
½ c. cheddar cheese, shredded
½ red onion, sliced thinly
(I added in craisins, also!)
Ranch dressing

Sticky Dressing:
2 ½ c. brown sugar
1/3 c. Franks Hot Sauce (you can buy this for inexpensive in a large, bulk size at Walmart--believe me, you will go through it!) (ok, took their advice -bought the BIG jar of this - if you need a measly little 1/3 c, run on by, I share!)
3 T. corn syrup
½ c. apple cider vinegar

Combine all dressing ingredients in sauce pan. Stirring constantly on medium high heat, boil for one to one and a half minutes. If you cook longer than that, the sauce will turn hard like candy. This dressing can be used on salads, wings, chicken, etc. This dressing will stay good in your fridge for weeks, so double the recipe if you like leftovers.

Serve the salad with the ingredients mentioned above and then drizzle with ranch and then the Sticky Dressing. You could also mix the ranch and dressing to make the 'Creamy Amazing Sauce' like at Wingers.

Approval Level:

This sauce was YUMMY YUMMY YUMMY!  And, it "kept" in the fridge for awhile - which is a Good Thing, since it makes a TON!  I have made the salad version (you know, for ME!) and I love it, the MenFolk - they are particularly fond of just piles of the chicken!  A keeper, for sure!

Sloppy Joes

Hey - I made these - From. Scratch!!  Yup, go ahead - be impressed!  (ok, YES, I use way too many canned/pre-mixed items - so shoot me!)  If you don't already know The Pioneer Woman (Ree) and her Fabulous Blog - you really need to.  There are hours and hours and hours and hours of wonderful things on there (not that I would know....ok, I totally would!)

Sloppy Joes (photo courtesy of Pioneer Woman)

Recipe (no adaptations here!):

• 2 Tablespoons Butter
• 2-½ pounds Ground Beef
• ½ whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-½ cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• ½ teaspoons Red Pepper Flakes (more To Taste)
• Worcestershire Sauce To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Approval Level:
These were YUMMY.  And, Total Man Food - which, around here, is ALWAYS a good thing - will make it again!

Thai Peanut Noodle Salad

Ok, so I love Thai food.  Didn't know I did awhile ago, but have learned that, yup, I do!  Have always loved "oriental" food - but hadn't really branched past Chinese & Japanese much before, glad I have now!  Had to make a "pasta salad" to take to Lynn's family party.....my "people" aren't really "into" pasta salads, so I thought hey - I'll try this one!  It has noodles in it....that's a pasta, right??  Works for me!!  Got the recipe from Our Best Bites, which, I'll tell ya - is FULL of yummy recipes and great info - haven't been disappointed with anything from their site, yet!!

Thai Peanut Noodle Salad (photo courtesy of Our Best Bites)

Recipe (with my adaptations!): 
Thai Peanut Salad Dressing (save some time and make this part ahead!)
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth. Makes about 2 cups.

Thai Peanut Noodle Salad
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach (I used just regular cabbage!)
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken (I left this out, was only making a "side dish"...)
honey roasted peanuts (about 1/2 cup)




Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.

You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. I think it makes for a happy salad and happy salad makes happy people. But use what you like, pretty much anything slathered in this dressing is going to taste good. For me, it's this stuff:

Approval Level:
Ok, the dressing is DELICIOUS - pretty sure that, like they say - you could put it on about anything and it would be good!  My "people" aren't all that into salads (grrr....) but "I" thought this was YUMMY....Baby Girl loved it, too :) - if you are making "girl food" anytime - this is a definite good choice!!