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Lemon honey salad dressing

August 24, 2015

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Ingredients

1/2 cup extra virgin olive oil

4 tablespoon lemon juice

3 tablespoons honey

Dash black pepper

Dash sea salt

Salad

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PF Changs Chicken Noodle Soup

PF Changs Chicken Noodle Soup Serves 4 1 can 48 oz. nonfat chicken broth 1/4 cup soy sauce 1 tbsp. brown sugar 1 tbsp., add more if you like more spicy sriracha sauce, it is very spicy but makes a different in the soup, add less if you like 2 tbsp. fresh lime juice 1- inch piece fresh ginger, peeled and cut in 8 slices 3/4 pound boneless chicken breast, cut in thin 3 inch long strips or mouth south pieces 3 tbsp. cornstarch 1 cup sliced shiitake mushrooms or white button mushrooms 1/2 cup sliced in half grape tomatoes 1 tsp. lime zest 2 tbsp. chopped fresh cilantro Combine broth, soy sauce, sugar, Sriracha sauce(very spicy), lime juice and ginger and boil 5 min. Meanwhile, toss chicken with cornstarch until completely coated Add chicken and mushrooms to broth and simmer 15 min Remove the pan from heat and stir in tomatoes. You can use pho rice sticks noodle in Asian section. I boil noodle then I but them in a bowl and top with soup, top with cilantro. Enjoy

Applestrudel

1 sheet puff pastry 2 Apples, peeled and cut in thin slices 1/2 cup raisins 1 tablespoon sugar 1 tablespoon flour 1 teaspoon Cinnamon 1 egg In a bowl mix apples, raisins, sugar, flower, cinnamon Take one sheet puff pastry ,put a little flour on counter and roll out the pastry, spread apple mixture on the pastry and roll it up. Tuck in ends, and brush on egg all over, put on backing sheet on 375 for 25 min or until golden brown. You can dust with powder sugar or I made a vanilla sauce to put on top or ice cream on the side. Enjoy

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Lemon honey salad dressing

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