Wendys Berry Almond Chicken Salad

Wendys Berry Almond Chicken Salad

Worldwide fast food chain Wendy’s is introducing its latest option in the salad category with the Berry Almond Chicken Salad. Highlighting the culinary movement of farm-to-table with ingredients straight from the farm, Wendy’s is the only national fast food chain to serve a salad with fresh berries during this season. The restaurant touts more than 6,500 locations worldwide.
Over the last year, Wendy’s salad sales have grown about 60 percent due to the many options available, including the Apple Pecan Chicken Salad, Baja Salad, Spicy Chicken Ceasar Salad and BLT Cobb Salad, all a part of the Garden Sensations line.
The newest salad consists of California strawberries, blueberries, romaine and iceberg lettuce, tossed with a spring mix made up of Lolla Rossa and Tango. California almonds roasted in sea salt complement the sweet of the berries, and rounding out the ingredients are pieces of Asiago cheese and grilled chicken breast. The salad is then topped with a fat-free raspberry vinaigrette made of acai berry juice.

Apple Pecan Chicken Salad

Ingredients

1 oz Bleu Cheese
4 1/2 cups Spring Mix
1/2 tbsp Balsamic Vinagrette
1/2 large Granny Smith Apple
1/6 cup Craisins
1/2 oz Honey Roasted Pecans
4 oz Chicken Breast, grilled and well seasoned

Directions

Prepare pecans (if necessary).
Cut granny smith apples into bite-sized pieces.
Toss lettuce, apples and craisins well with dressing.
Cut the warm chicken breast into chunks.
Top salad with pecans, cheese and chicken and enjoy.

Wendy's Oriental Mandarin chicken Salad

Wendy's Garden Sensation Mandarin Chicken Salad Copycat

SESAME DRESSING

• 1/2 cup corn syrup
• 3 tablespoons white distilled vinegar
• 2 tablespoons pineapple juice
• 4 teaspoons granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon ground mustard
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/8 teaspoon paprika
• 1 dash garlic powder
• 1 dash ground black pepper
• 1/2 cup vegetable oil
• 1/2 teaspoon sesame seed

MANDARIN CHICKEN SALAD

• 4 chicken breast fillets
• 1 head iceberg lettuce , chopped
• 4 cups red leaf lettuce , chopped
• 1 1/3 cups canned mandarin orange segments
• 1 cup rice noodles
• 1 cup roasted sliced almonds

Directions:

1. 1
   Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed.
2. 2
   Slowly add oil to mixture (to create an emulsion).
3. 3
   Add sesame seeds and blend for just a couple seconds.
4. 4
   Pour dressing into a covered container (such as a dressing cruet) and chill until needed.
5. 5
   (1 1/2 CUPS DRESSING) Rub each chicken breast fillet with oil, then lightly salt and pepper each piece.
6. 6
   Grill on medium/high heat until done.
7. 7
   Chill chicken breasts in refrigerator.
8. 8
   When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate.
9. 9
   Arrange a cup of red leaf lettuce on the iceberg lettuce.
10. 10
    Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad.
11. 11
    Arrange about 1/3 cup of mandarin orange wedges on each salad.
12. 12
    Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad.
13. 13
    Add desired amount of sesame dressing and serve.

Anais aka Isha

Anais better known as Isha ♥♥♥

Soooo tired...

Safety first!

Anais ♥

Aruba (rum) Fruit Punch

Orange Juice
Pineapple Juice
Grenadine
Lemon juice

Large can Fruit Cocktail
Sugar
Captain Morgan Spiced Rum


Coursely blend fruit cocktail, add orange, pineapple, little bit lemon juice, grenadine, spoonful sugar, rum (optional).
Mix & Cool.

Take a nice bowl and large glasses, fill with ice!



 

Germaine's Baby Shower

  Baby wieg van pampers

 

   

 Baby Belly Casket

DIAPER CAKE

Baby Bottle from Crepe Papier for gift envelopes

Signature Book

Made the Pacifier Balloons too!

Belly Painting by me!

Taartgelei voor vruchtentaart (Taartina)

2 blaadjes gelatine of gelatine poeder
100 ml water
100 ml vruchtensap

Week de blaadjes in koud water. Breng het vocht aan de kook. Breng het van het vuur het mag niet koken. Knijp de gelatine blaadjes uit en los het op in het vruchtensap.
In de koelkast bewaren tot het wat dikker is.
Schep of giet over de taart en 1 uur in de ijskast laten stijf worden.

Appeltaart

160 gram bloem
120 gram boter
80 gram suiker
tlp zout
1/4 ei
8 - 10 zure appels (granny smith, elstar)

30 gram (bruine) suiker
1 tlp kaneel
rozijnen
rasp van lemoen
vanille essence
Custard poeder
eventueel walnoten

Rozijnen weken in rum (snelle methode in microwave).
Bloem, boter, rasp van lemoen, vanille essence, 80 gr suiker, zout en ei in een kom doen, boter snijden en massa tot een bal kneden.
Beboterde vorm met deeglaag bedekken en de rand ook.
Appels snijden in schijfjes, custard poeder over de deeglaag strooien, appels opleggen, kaneel, (bruine) suiker en rozijnen, (wal)noten over strooien en dan weer laag tot het op is.
 
170 graden 60 minuten in de oven

Voor 2 keer zo grote taart, alles verdubbelen.



Kruimeldeeg:
80 gram bloem
80 gram suiker
80 gram boter

Delicious homemade bread

5 to 6 c. flour
3 tbsp sugar
2 tsp salt
2 pkg dry yeast
2 c water
1/4 c vegetable oil

In large bowl combine 2 cups flour, sugar, salt and yeast. Blend well. In small saucepan, heat water and oil until very luxewarm (120 to 130 degrees). Add warm liquid to flour mixture. Blend until moistened, then beat with beater 3 minutes. Stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from side of bowl.

Knead 10 minutes, adding a little flour at a time, if dough feels sticky. Grease lump of dough. Put in bowl to rise and cover with towel. Let rise until double, then punch down. Divide dough into 2 parts and shape into balls. Let rise on counter covered with inverted bowl for 15 minutes.

Shape into loeaves and place in 2 greaed pans. Let rise in warm place about 1 hour or until it has risen about 1 inch above pans. Bake at 375 degrees for 45 minutes or until loaf sounds hollow. Remove from pans and brush top with butter. Makes 2 loaves.

Pastechi

5 cup di harinja blanco
3 tbl spoon di sucu
1 tbl sppon di baking powder
1 teaspoon di salo
1 cuchara grandi di crisco
2 cuchara grandi di margarine
2 webo
1 tbl sppon di azeta
1 cup di lechi (3/4 halfvolle melk y 1/4 awa)

Bruha bon e webo, sucu, salo, baking powder y azeta.

Den otro conchi babi manteca y crisco. bati tur hunto pa e bira un crema. Basha tiki haraja, tiki lechi, tiki harinja, tiki lechi. Keda manse bon te ora mansa no ta pega mas na e conchi ni na bo man.

Lora bolita grandi, tape cu panja muha y lage mas o menos 30 minuut.

Despues mester hacie plat rondo yena ku keeshi, galinja, carni, of tuna y sere den forma di pastechi cu un tiki awa y press e rand cu forki.

Nan ta kla pa hasa den azeta cayenta pero vlam abouw.

  

Arepa

1 cup Harina Pan blanco of Geel
2 cups Harina Pan SWEET CORN (rode pak)
beetje zout
1 eetlepel suiker
water

Meng alles in een kom. Vorm kleine balletjes en druk ze daarna plat in een ronde schijf.
Bak in hete olie en keer ze om. Laat ze uitlekken op een keuken papier. 

Snij ze open en voeg kaas, ham, ei, vlees of tuna erin.

Cala

 


1/2 lb. boonchi wowo preto or black-eyed peas
1 tsp salt
1/4 tspcayenne
1 tsp salt
water
Optional: fresh peper cut in small pieces

Soak overnight in ample water
1/2 lb boonchi wowo pretu or black eyed peas
1 tsp salt

place the peas in the folds of a towel and rub vigorously to remove skins. Discard the skin and dry the peas thoroughly. Put them through a food grinder (with peper).

Beat in:
1/4 tsp cayenne
salt

While beating add a little at a time:
1/2 cup water

Continue beating until batter is fluffy and double the original quantity. Drop by teaspoonfuls into deep, hot fat.

Remove when golden brown and drain on absorbent paper. Serve piping hot.

Arubaanse Pinda Sauce

1 ui zeer fijn gesneden
1 teentje knoflook zeer fijn gesneden
1 eetlepel olie
1 halve pot pindakaas
1 kwart cup melk
1 kwart cup water
1 theelepel ketjap manis
1 theelepel ketchup
1 theelepel suiker
1/4 theelepel Maggi
1/4 theelepel Lemoen
1 beetje tabasco

Bak de ui en knoflook in de olie tot de ui transparant is.
Voeg de pindakaas toe en draai tot de pindakaas is opgelost.
voeg de ketchup en ketchap manis toe.

Voeg de melk en water toe tot de saus de constistentie heeft die je wil.

Breng de sauce op smaak met de lamoen, suiker, ketchap, maggi en tabasco.

Laat de sauce NIET doorkoken.

Pizza

Beetje lauw water, gist, suiker, mengen en even laten staan. Bloem met warm water en wat zout en suiker mengen. Gist mengsel erbij doen en mengen tot een bal vormt. Kneden tot niet meer plakt. Laten rijzen.

Sauce maken: beetje olie met verse knoflook, tomaten sauce en pasta, honing, paprika poeder, cayenne poeder, zout, zwarte peper, italiaanse kruiden, wat ketchup. Beetje geraspte kaas toevoegen.

Deeg in vieren delen. bal vormen en uitrollen. Sauce om smeren en je favoriete beleg op doen: pepperoni, ham, ananas, uien, paprika, mushrooms, kaas op strooien.

In de oven 8 minuten op 500 graden celcius.