barbecue / bbq / chicken hayashi salad / lake / picnic / recipe / recipes / s'mores bars / s'mores cookie bars / smores / summer / weekend

time for a fun summer weekend!

fun weekend ahead, the annual picnic at Joe’s family’s place on Hood Canal! And drum roll please…it is supposed to be sunny and over 80 degrees, woot-woot!!

courtesy of weheartit

So there is going to be a whole lot of me laying in the sun, some cooking, a little swimming, a bit of running (need to jump start those workouts) and of course, a few cocktails thrown in for good measure.

Of course, since we are heading to the cabin with the whole family — I am doing some prep work and cooking tonight.  Planning to do a lot of grilling – hamburgers, hot dogs, brats and Joe’s favorite – chicken drumettes.  I think I am going to make one of my favorite salads for the weekend – Chicken Hayashi, so good for big groups and super refreshing.  Check out the recipe below.  And I am going to throw in some of these S’more’s Cookie Bars that I stumbled across on Pinterest today.

courtesy of Lovin’ from the Oven

Don’t they look A-MAZ-ING?!?  I am going to make them tonight, take them to the cabin and then just heat them up when we are ready to eat them, so they are all warm and gooey inside!

Now for the Chicken Hayashi Salad…you will love this recipe, very simple, it needs to be made ahead at least 12 hours ahead, but the longer you give it, the better it tastes!  I try to make it ahead by at least 24 hours for optimal taste.  
HAYASHI CABBAGE SALAD
Ingredients
Salad
  • 2 chicken Breast halves, cooked and torn into pieces
  • 2 T toasted sesame seeds
  • 2 T toasted slivered almonds
  • ½ medium head of cabbage, thinly sliced
  • 2 green onions, chopped, tops & all
  • ½ package Ramen noodles, uncooked, without seasoning packet, crunched up into tiny pieces
Dressing
  • 2 T sugar
  • ½ C salad oil
  • 1t salt
  • ½ t pepper
  • 3 T cider vinegar
  • ½ Accent seasoning
Directions
Mix all of the salad ingredients together in a bowl and then toss with the dressing. Make at least 2 hours before serving, but 24 hours is even better. Leftovers keep well for several days. We typically double this entire recipe
because it is such a crowd favorite!

So easy, but sooo very good.  Also planning to bring some Prosecco or sparkling Pinot Grigio that I get from Trader Joe’s and some light fruit juice, for some sparkling drinks on the deck, while hanging with the family!

Get out there and enjoy your weekend! xoxo – n 

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