Showing posts with label summer. Show all posts
Showing posts with label summer. Show all posts

8/30/14

Strawberry-Avocado Spinach Salad with Copycat Brianna's Poppyseed Dressing


 


Spinach salad can take on so many different twists.  You can change it up and add your stamp with your favorite cheese, fruit, cooked chicken, onions, and varieties of nuts. I made this last week for the teachers at Woods Cross High. It's simple and always a crowd pleaser.




I love this salad made with end of summer strawberries, fresh avocado, spinach, Gorgonzola cheese and sugared almonds. The homemade poppyseed dressing tastes like Brianna's, costs a fraction of the store bought bottle, and only takes about two minutes to mix up in a blender.  Such a great salad for anything from a girl's lunch to a family reunion.
Happy end of summer!





Strawberry-Avocado Spinach Salad with Copycat Brianna's Poppyseed Dressing
A Bountiful Kitchen
print recipe

16 oz baby spinach
1-pint strawberries, washed, hulled and sliced
1-2 avocados,  ripe but still slightly firm cut into chunks or sliced
6-8 oz Gorgonzola or Bleu Cheese, crumbled
1 cups almonds, sliced
1/4 cup sugar + 1 tablespoon
dash salt
Homemade Poppyseed Dressing (below)

Place a sheet of foil (about 12 inches long)  or parchment paper on the counter.  Give the foil a light spray of cooking oil.
Place the almonds and sugar in a large teflon pan over medium-medium high heat. Stir when sugar begins to heat up. It will give off a fragrance similar to cotton candy :) Be careful not to turn the heat up too high, or you will burn the sugar and have to toss the almonds.
Stir the almonds and sugar constantly after sugar starts to melt. This takes about 5-8 minutes to get to this point. Once sugar begins to melt or caramelize, remove pan from heat and pour onto foil or parchment paper. Sprinkle with an additional tablespoon of sugar. Let cool. Break apart when cooled if necessary.
Place the spinach in a large bowl. Toss with strawberries, avocado and Gorgonzola cheese. Or place the spinach in a bowl and top with avocado, strawberries and cheese. Top with cooled sugared almonds.
When ready to serve, toss with about 1/2 cup of the poppyseed dressing, or serve on the side.
Serves about 6-8 as a side salad.

Tips:
-If you are making this ahead, wait to cut the avocado until no more than an hour before serving.
Add the almonds just before serving.
-I usually double or triple the amount of sugared almonds for future use. I like the salad to be heavy on the almonds, so I probably use two cups total of sugared almonds.
-I also love this with a little thinly sliced red onion or bunch of green onions, chopped.

ABK Copycat Brianna's Poppyseed Dressing

1/3 cup white sugar
1/2 cup cider vinegar
1/4 cup mayo, light or regular (optional)
1/2 teaspoon salt
1/2 teaspoon ground dry mustard
1 teaspoon grated onion (white, yellow or sweet onion, optional)
1 cup vegetable or canola oil
1 tablespoon poppy seeds

In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 30 seconds.
With blender or food processor on high, gradually add oil in a slow, steady stream.
Stir in poppy seeds.

Tips:
-If you don't have a blender or food processor, you can make this in a large bowl using a whisk or a hand mixer.
-You may make the dressing without the mayo and add it after all of the other ingredients if you prefer. If the dressing is not as creamy as you would like, or too tart, add the mayo.
-Keeps for weeks in the refrigerator.
-This recipe is enough dressing for 3 times the salad above. 



8/13/14

Margherita Pasta (updated)





It's summer and if you're like me, you're thinking of every way to avoid turning on the oven, but not eat a sandwich or salad. Again. You're in luck. This recipe involves the stove, but only for a few minutes.
I originally posted this recipe in 2010, but have updated it a bit. Spaghetti Margherita is a simple and straight-forward dish. While the pasta is cooking, you can throw together the sauce.

Some people think- Margherita Pasta? Is that alcoholic? The answer is no. Legend (some question this) says that Pizza Margherita was created in the late 1800's, and named for Queen Margherita to reflect the colors of the Italian flag. The pasta variation followed.

I know I say this all of the time, but EVERYONE loves this dish. When I make it for my boys, they love it, even though it isn't a meat dish. Now that's saying something. Since they have never jumped aboard the "meat is not all that good for you and you should eat it sparingly" train.
Lazy summer days mean lazy summer nights.
This dish fits perfectly with that theme.





Spaghetti Margherita (updated 8/2014)
A Bountiful Kitchen
print recipe

3/4 lb. spaghetti, cooked "al dente", drained
¼ cup extra virgin olive oil
2 tablespoons butter (optional) optional, but highly recommended for flavor
1-2 cloves garlic, minced
2 lbs. Roma tomatoes (about 10-12) coarsely chopped or grape tomatoes
1 cup fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh ground pepper
1/2 lb. fresh mozzarella, cut into 1/2 inch cubes
½ cup grated Romano or Parmesan cheese
additional basil leaves for garnish

Cook pasta. Set aside, or while pasta is cooking prepare sauce.
In large skillet, heat oil and butter over low heat. Saute the garlic until fragrant over low heat, about 1 minute. Add tomatoes, sugar, salt and pepper. Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes. Cook for 2-3 minutes, just until all pasta is heated through. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.
Serves 4 as a main dish, 6 as a side.

Tips:
-Fresh Mozzarella differs from mozzarella that is sold in most cheese cases at grocery stores. Some grocery stores, such as Harmons in Utah, make their own fresh mozzarella daily.
Make sure you are purchasing fresh mozzarella for this dish. Fresh Mozzarella is made from whole milk in small batches, usually round in shape and surrounded in liquid.
-If you aren't growing basil in your back yard, you can purchase fresh basil at farmers markets, grocery and garden stores. One plant will yield fresh basil for several recipes this summer.

7/31/14

Caprese Panini

Caprese Panini





This is my favorite summer lunch/dinner that really doesn't involve much cooking. Slice, drizzle and grill. You can make this on a Panini Press, on the stove top, grill, or even  simply broiled.
The other morning, I was at Harmons picking up some groceries. Racks of just baked Artisan breads were sitting on cooling racks.  I took a loaf, along withe some fresh mozzarella (do you know Harmons makes their own fresh mozzarella every day?)  to make my favorite summer lunch.  A few snips off of my basil plant, a couple of fresh tomatoes and I was in business.
Even Jake declared this "legit", and wanted one more instead of a grilled ham and cheese.
There's hope.
He may end up having good taste in food, after all.

















Caprese Panini
A Bountiful Kitchen

Artisan Bread, sliced, or Ciabatta bread
olive oil
sliced tomatoes
fresh mozzarella
fresh basil
fresh ground pepper
coarse salt


Brush one side of two slices of bread with olive oil.
top with sliced tomatoes, fresh basil leaves and sliced fresh mozzarella. Drizzle with additional olive oil, if desired. Sprinkle with a little fresh ground pepper, and salt.
Place on grill, gently close pan, and grill just until cheese begins to melt.
enjoy immediately or at room temperature.

Tips:
-If you don't have a Panini press, heat up a pan over medium to medium high heat. Grill the sandwich, just as you would a grilled cheese. then turn gently to the other side. You may press down the pan with another heavy pan to make a more compact sandwich. Lots of people like to use a cast iron pan to grill or weigh down the sandwich. You may also toast the bread and broil the sandwich lightly.
-Sometimes, I like to drizzle a little balsamic just before grilling.






7/22/14

Dutch Oven Molasses Baked Beans

molasses dutch oven baked beans


Summer is the best time to break out the Dutch oven and make a pot of Molasses Baked Beans. I've been making variations of this recipe for years. It's always a crowd favorite and a perfect accompaniment to any barbecue meal. You can make these while out camping or even in your backyard.
I've included a little step by step photo tutorial, because I know how much you love a good picture story. Have a Happy 24th of July (Pioneer Day in Utah) !


things are heating up. bacon and onions cooking...
molasses, yellow mustard, brown sugar, ketchup. measure them out. get ready to dump.

add the beans. 
molasses...


mustard 

brown sugar and ketchup. are you bored yet? my friend Melinda tells me she likes the step by step.  

don't forget the hot sauce.

stir. with a wood spoon, to get that pioneer spirit. 
Place the lid on the pan.  you don't need one of these fancy tools, but we bought one after many years of having dutch ovens and we think it's pretty useful. large pliers also work. gloves are good too. 

cook for about 40 minutes or until bubbly. this is how they'll look when done. Nice toes, Brookie.





A side note to my story.
Some of you are very observant. You email or leave a comments about details in photos. Such as- why do there appear to be SO MANY COALS under the Dutch oven????   Because friends, this is why. My husband thinks that whenever we pull out the Dutch ovens, the cooking expertise shifts from me, to him. He insists on placing half of the bag of briquettes into the chimney we use to heat up the coals. Even if it's a 50 lb bag. Not really, but it seems that way.
You know how men are. Fire is good. More fire is twice as good!
Anyway. He is an out of doors expert, and I am not, that is a fact.
But I'm a cooking type of person, and he is not. Also a fact.
So we always have "words"  when we attempt Dutch Oven cooking.
The convo usually goes like this.
G: I am doing this.
Me: okay. (as I watch him heat about 50 coals)
G: I've got this.
Me: You're using too many coals.
G: No I'm not.
Me: yes you are.
G: Who is doing this me, or you?
Me: I'm going inside.
So, yes. in the photos, you will see lots of coals. More than I tell you to use in the recipe. More than the Scouting Magazine article titled "Dutch Oven Cooking 101" advises you use.
But hey.
What do the Scouts know?
I've got to hand it to him.
That's one good looking pan of beans.







Dutch Oven Molasses Baked Beans
A Bountiful Kitchen
print recipe

1-12 or 14 inch dutch oven ( I believe we used a 14 for this recipe)
about 26-30 briquettes

1 lb bacon, chopped
1 large onion, chopped about 2 cups
1- #10 can pork and beans ( about 7 lbs 10 oz)
1 1/2 cups ketchup
1 cup packed brown sugar light or dark
1/2 cup mustard
3/4 cup molasses
hot pepper sauce, to taste

Light briquettes, follow package directions.
Place about 10 hot briquettes in a circular pattern on the ground. We like to use an old metal pan under our dutch oven. Place the dutch oven on top of the briquettes.
Place the chopped bacon and onion into the dutch oven. Cook until the bacon is slightly crisp and onions are softened. Drain any excess grease. Don't worry about removing every bit of bacon grease.
Add the remaining ingredients,  stir.
Place the lid on the beans and using a pair of tongs, place about 16 briquettes on top of the lid and leave 10-14 under the dutch oven.
Let the beans cook for about 40 minutes or until bubbly and hot. This will vary in cooking time depending on how much wind there is, the amount of coals you use, the temperature of the coals, etc.
If you feel the beans are cooking too fast, remove some of the coals.
When ready to serve, carefully remove lid, so the ashes do not get into the beans. Sometimes, if our beans are cooked and very hot, we dump the ashes, and simply leave the lid on till ready to serve.
Serves about 20-25 as a side dish

Tips:
-There are many sources for Dutch Oven cooking online. Here are a couple :
Scouting Magazine (Dutch Oven Cooking 101)
Camp Cooking Outdoors
-You may use any brand of beans, Van De Camps is a brand found in most grocery stores. I used a brand I purchased from a wholesale food distributor.
-This recipe may also be made in the oven. Cook the bacon and onions, drain the grease and add the remaining ingredients. Bake at 375 for one hour.




7/10/14

Fruit-Filled Virgin Sangria




A few months ago, I attended a food blogger event at the City Creek Harmons. They served a delicious non-alcoholic basil sangria. I loved the drink and thought it would be fun to recreate my own version at home when fresh fruits were in season!

Sangria is traditionally served in Spain and Portugal and made with wine, sweetener, fruit and a bit of brandy. I'm not a drinker, but love drinks made with fresh fruit.






Last week, we watched the fireworks, soaked up the sunset and enjoyed a pitcher of this colorful drink from our patio. The kids and adults loved the fruit-filled pitcher. When it was empty, we just added more of the liquid base, mixed and enjoyed. This is a perfect addition to any summer party. It travels well- just take the cut up fruits, canned juice, soda and ice in a cooler and mix when the party starts.
Hope you're keeping cool this summer!




Fruit Filled Virgin Sangria
A Bountiful Kitchen
print recipe

1 frozen can of Welch's (or other brand) White Grape and Peach concentrate (not mixed up), thawed a bit*
one 2 liter bottle Ginger Ale or Sprite, sugarless is fine as well
ice, about 2-3 cups
a cup of water, if desired
Approximate fruit (for one pitcher)
2 limes, washed, sliced
1 orange, washed, peel on, sliced
1-2 cups strawberries, washed, a few sliced, a few left whole
handful of cherries
1 peach, peeled and sliced
mint leaves

Using a large glass pitcher, pour in half of the can of concentrate. Add half of a 2 liter bottle of Ginger Ale or Sprite. Add ice, about 2-3 cups. Mix a bit. Add chopped fruits and mint and stir lightly with large wood spoon.  If needed add a bit of water. You may leave the spoon in the pitcher if you wish to help scoop out the fruit while serving.
When the liquid is empty from the pitcher, simply add the remaining juice concentrate, ginger ale and more ice to the remaining fruit in pitcher. Stir and enjoy. You may also add more fruit if needed.
Serves 8

Tips:
-I used a white grape and peach blend but you can use any type of juice. I suggest white grape, pineapple, apple, grape, cranberry, peach, mango. The possibilities are endless.
-Most instructions for Sangria will advise to let the mixture to sit in the fridge for at least two hours before serving. Since I was using a carbonated liquid (and I was short on time), I made it right before serving. Either way works fine.
-If you would like the fruit to sit at the bottom of the pitcher, place the fruit in first, then the ice and the juice and carbonated beverage last. The weight of the ice will help the fruit to sit at the bottom instead of float on the top.
-You may use any combo of fresh fruit in season. I liked the look of the orange and green and red together with a splash of dark green.
-This recipe would also work well in a punch bowl.


6/27/14

Red, White and Blueberry Tart







Are you planning a 4th of July bash?
This is one of my favorite desserts, reinvented. Remember when fruit pizza was all the rage years ago? Sweet cookie crust, with cream cheese and powdered sugar icing, topped with fruit and glaze. Sometimes the fruit was arranged beautifully, other times it was dumped on top of the crust and cream cheese layer.
That was the 80's. Time to update this classic dessert.




First, I headed to Harmons to buy the sweetest, most plump, fresh berries. If you live in Utah, you're in business!  Harmons consistently has the best produce in the state. With the exception of picking berries yourself, Harmons is as fresh as it gets.




How do you update a classic? I decided switching from a pizza pan to tart pans made a big difference in presentation. Other subtle, but game changing differences- a little lemon flavoring, fresh fruit only (nothing canned) and no sugary glaze.
When you break this dessert down, it's a sugar cookie crust, lemon-cream cheese icing, topped with fresh fruit. So simple, a kid can make it.
I know you're going to love this for your summer gatherings!
Happy Fourth, and happy baking :)





Red, White and Blueberry Tart
A Bountiful Kitchen

1 cup butter, softened
1 cup + 2 tablespoons powdered sugar
2 teaspoons lemon flavoring or lemon emulsion*
1 egg
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
Individual tart pans or 9-10 inch tart pans

Cream together butter and powdered sugar in a large bowl. Add the lemon flavoring or emulsion and egg, beat until combined and smooth, about 1 minute.
Add the flour, baking soda and cream of tartar all at once. Mix just until flour disappears and wet and dry ingredients are combined,
Using individual tart pans (14-16  4-inch pans), or
2-3  9-10 inch or equivalent tart pans, lightly grease the pans with cooking spray.
Scoop the dough into the pans, and press into the pans lightly with hands.
If the dough gets too soft, place the dough in the refrigerator for a few minutes to help the dough firm up.
After all of the tart pans are filled, pre-heat oven to 375 and set the racks in the middle of oven.
When oven is pre heated, bake the tarts for about 10-12 minutes or until tarts are golden brown. For a
9-inch tart pan, bake about 15 minutes. Remove and set on rack to cool. Let cool completely. This step may be done up to two days ahead if kept covered after baked and cooled.

Lemon Cream Cheese Filling:
12 oz cream cheese, room temperature (1 1/2  8 oz blocks cream cheese)
1 3/4 cups powdered sugar
2-3 tablespoons fresh lemon juice
dash of salt
splash of milk (if needed to thin)

Beat all of the filling ingredients together in a large bowl until smooth and blended well. The filling should be the consistency of  frosting.
Set aside in refrigerator until ready to use. If making ahead, refrigerate and cover.  Remove from refrigerator  about 30 minutes before ready to use.

Fruit topping:
fresh blueberries
fresh strawberries
fresh raspberries

Wash and drain the fruit thoroughly before using on the tarts. If the fruit is still wet from washing, it may bleed onto the cream cheese filling. I usually wash the fruit, let sit in a colander, then place on paper towels and pat lightly.

When ready to assemble:
Spread the cream cheese filling onto the tarts using a small spatula. Spread the filling almost to the edge of the tart. Arrange the fruit on top of the filling. Place tarts in the refrigerator until ready to serve.
May be prepared early in the day and covered until ready to serve.

Tips:
-Lemon emulsion and lemon extract are found in  most bakery supply stores or stores that sell cake decorating supplies.  Do not use lemon juice as a substitute in the tart shell. Fresh lemon juice is called for in the lemon cream cheese filling only.



6/12/14

Best BBQ Chicken Thighs with Honey-Orange BBQ Sauce

Chicken topped with Honey-Orange and Fresh Grated Ginger BBQ Sauce



























How do you feel about chicken thighs? Before you make a face, or tell me they're too high in calories, or you only eat all-white chicken meat, hear me out. It's Father's Day on Sunday, and I have a feeling Dad wants you to keep reading...

Here are my "Top five reasons why you should barbecue thigh-meat for Dad on Sunday" :

1. All of the cool kids are eating thighs. Not really, but they are regularly found on menus at upscale restaurants.  Wait. What did Dad tell you about the cool kids? 
Disregard this reason. Go on to reason #2...

2. It's about 10 times more delicious and flavorful than a piece of white breast meat. 
I am not lying.  Don't look at me that way. Do I sound like your dad? 

3. Thighs are more difficult to over-cook than white meat. Always moist and delicious. I have never overcooked a piece of thigh meat. Not. one. time. It may be impossible to overcook thigh meat. Ask Dad about this. Most dads have a PHD (or equivalent) in grilling. 

4. A thigh costs about 1/2 the price of white chicken meat. I paid about $4 for 8 thighs.  
Dad loves it when you save $$$!!!  He'll be so proud. 

5. And finally, reason #5 why you should cook thighs for Dad on his special day...He'll love it. 





Best BBQ Chicken Thighs with Honey-Orange BBQ Sauce
A Bountiful Kitchen
print recipe

Sauce:
4 tablespoons  OJ concentrate (from a frozen can, thawed)
2 tablespoons honey
2 tablespoons fresh grated ginger
1/2 cup ketchup
1/4 cup teriyaki sauce ( I prefer Very Teriyaki brand)

8 thighs, bone in, skin removed
salt and pepper

Whisk all sauce ingredients together in small bowl.  Remove about 1/2 cup of sauce and set aside.
Place thighs in a dish and salt and pepper generously on both sides. Spoon the 1/2 cup of reserved sauce over the chicken to coat well. The chicken may be stored in refrigerator up to two days before cooking in sauce.
When ready to cook, remove chicken from refrigerator, and place on counter for about 1/2 hour.
Coat grill with a light layer of oil or  cooking spray. Heat grill to medium high heat. Place chicken on grill and cook for about 8-10 minutes per side. You may baste the chicken with the remaining sauce (that has been set aside and not used on the chicken) or drizzle the sauce over the chicken after it is cooked, or serve it on the side.
About 4 servings.




1/16/14

Spinach, Chicken and Bowtie Pasta Salad for 100





Salad for 100, anyone?
Last summer, I made this salad three times, in two months, for groups of 100 or more.
Spinach, Chicken and Bowtie Pasta Salad is one of my all-time favorite pasta salad recipes. Here's why:  It sits well at a gathering (no mayo in the dressing). Perfect for weddings, funerals, missionary farewells and homecomings, Girl's Camp, family reunions, church parties and school events.  It's easy to make in large quantities.  Even though it looks summery it can be made year-round. AND last, but not least, everyone loves it.
The original 12-15 serving recipe is posted here . I've had oodles of requests over the years for a large quantity recipe, so I decided it would be best to re-post the recipe with directions to feed 100.
Make sure to read my tips short story (below the recipe) for all of the info you'll ever need (or want) to make pasta salad for the masses.
Happy salad making, my friends.



Got Chicken?

First three layers. 

Starting to look like something I'm interested in eating...

This was taken at Girl's Camp. I think we served 300 with these salads.
It was like the loaves and fishes. Kind of. 




Spinach, Chicken and Bowtie Pasta Salad for 100
A Bountiful Kitchen, adapted from Favorites cookbook
print recipe

Pasta:
5 lbs Bowtie pasta

Salad dressing:
2 2/3 cups vegetable or canola oil
1 1/3 cups Veri Veri Teriyaki Sauce, shaken
2 2/3 cups cider vinegar
1 1/3 cups granulated sugar
2 teaspoons salt
2 teaspoons pepper

Salad ingredients (veggies and fruit) :
4 Costco tubs of Spinach ( 1 lb each)
8- 8 oz cans water chestnuts, drained and chopped into matchstick pieces
6 bunches green onions, chopped
48 oz - (1 large bag) Craisins 
12 cans mandarin oranges, drained well
2 cups sesame seeds, toasted
48 oz honey roasted peanuts or cashews

15 lbs chicken breasts, marinated (ingredients below), cooked, cooled and sliced

Teriyaki marinade for chicken:
6 cups soy sauce
2 cups sugar
1 Tablespoon or about 4 cloves garlic, crushed or chopped
1 Tablespoon pepper

Mix teriyaki marinade for chicken. 
Marinate chicken overnight, or at least 6 hours. Place the chicken in Ziplock bags and mix the marinade in a bowl, then pour into the bags over the chicken. The chicken may be taken directly from the freezer and set in the refrigerator in marinade for up to two days before cooking. 
After the chicken is marinated, place the drained chicken on baking sheets and broil the chicken for about 7-10 minutes (about 2-3 inches from element), or bake at 350 for about 45  minutes or until chicken is no longer pink in the middle.  Cool completely, trim off any fat and cut into slices. Set in refrigerator until ready to assemble salad. The chicken may be cooked up to three days before serving salad.
Discard any leftover marinade, DO NOT use the marinade in the salad dressing. 

Cook the pasta al dente, according to package directions. Drain, rinse quickly with cold water and toss with a tablespoon olive or canola oil  or a little of the Veri Teriyaki sauce and place in refrigerator in covered containers (I use gallon Ziplock bags) until ready to assemble salad. May be cooked up to three days before serving.

Blend the salad dressing ingredients together using large bowl or blender. Mix well. Keep refrigerated until ready to use.

Assembly:
May be done early in the day, or the day before serving.
Using two large containers, layer the ingredients to the salad in the following order (see photos)
Pasta, chicken, spinach, chopped water chestnuts, chopped green onions and Craisins. Make sure the water chestnuts are drained well.
Cover and refrigerate.
When ready to serve, add the following to the top of salad:
Drained mandarin oranges, toasted sesame seeds, honey roasted peanuts.
Mix the prepared salad dressing well, pour about 2 cups onto each container of salad, tossing gently so the mandarin oranges do not break apart. Add more salad dressing, sparingly, as needed.
Serve individually onto plates, or in a salad bowl.
Sprinkle with additional sesame seeds and nuts if desired.

Tips:
-This salad may be prepared in advance. When I'm making salads in large quantities, I usually start the day (or two) ahead with any of the steps that can be done early. Read this recipe carefully for instruction on make ahead.
-If you are serving this with a main dish, say at a barbecue, you may leave out the chicken. Or half the chicken (and marinade).
-This salad is a hearty serving of a main dish salad. It will yield 100 generous lunch size portions of salad. If served with a roll and dessert, it should satisfy most appetites. If you are serving the salad on a buffet, with other salads or sides, this should serve up to 150 as a side dish. 
-For the chicken, I buy Costco 10 lb bags of frozen- boneless, skinless chicken breasts. Usually the Tyson or Foster Farms brands. They are generally trimmed of most fat so the prep work is minimal regarding trimming the chicken. I use the chicken right out of the freezer, no thawing needed.
If you are trying to cut costs, use less chicken. This recipe may be adjusted to serve 100 with 10 lbs of chicken (instead of 15). Cut the teriyaki marinade for the chicken in half as well.
-Teriyaki Sauce for dressing on the salad- I like  Soy-Vay "Veri Veri Teriyaki"  for this recipe. It is highly concentrated, so you will use less than when using another brand. It can usually be purchased at most grocery stores and Walmart or Costco. I've also seen it online at Amazon.  Make sure to shake the bottle before using.
- Purchase Honey Roasted Planters Peanuts at Walmart in large size containers compared to the containers sold at the grocery, they are quite a bit less expensive. I love this recipe made with honey roasted cashews, but they cost quite a bit more than peanuts, so I usually stick with peanuts when making a large quantity.
-Less is more with regard to salad dressing. Use less dressing than you think you need initially. Let it sit for a few minutes and see how much has soaked into the pasta, and how much has settled to the bottom of the serving bowl. Add more dressing if needed. I rarely use all of the dressing.
-Purchase sesame seeds in bulk at the grocery in the health food aisle or in the Asian section of the grocery. The cost is significantly less than if purchased in the spice section.
-Toss the peanuts and the sesame seeds last onto the salad to preserve the crunch of the nuts.