Asian Sesame Dressing
1/4 cup dark Sesame oil,
1 cup canola oil,
1/2 cup seasoned rice vinegar, 1/4 cup red wine vinegar,
1/4 cup plus 2 tablespoons granulated sugar,
2 tablespoons Coleman’s dry mustard
2 teaspoon salt
1 teaspoon Chinese five-spice powder if desired
Mix all ingredients in a large two and a half cup capacity screw top bottle that allows you to squirt on the dressing. A good example would be like a honey container emptied out.
Mix all the ingredients in the cruet or squirt bottle with tight fitting lid and close it really tightly and just shake it up.
Any excuse I can do to eliminate a step or make something easier to recipe or more efficient I do it. After all, everybody’s time is valuable isn’t it?
rather than just messing up a mixing bowl just mix it all in that container it’s going into.
I love emptied out honey containers or other bottles that have a squirt nozzle on it. It makes it very easy to control how much dressing you put on your salad.
This dressing makes fantastic salads of all kinds and inventive stir fries too. The sesame oil has such a wonderful toasted aroma and gives everything you put in it original and special flavor all its own.
Some of my favorite salad combos are:
1. Spinach salad with really ripe wonderful heirloom tomatoes. You can add fresh mozzarella balls to the salad for a solid reminiscent of a Caprice that appetizer.
2. Spinach salad with mandarin oranges, toasted pecans and a few croutons if you like.
3. The Asian sesame dressing makes the delectable chicken salads. All you do is buy a rotisserie chicken, cut it up and store the chicken in a ziplock bag for use through the week.
Cover a plate or bowl with artichoke heart lettuce, some dried cranberries, and a drizzle of Asian sesame dressing. What I like to do is instead of adding croutons is add toasted cinnamon coated walnuts and it’s awesome!
I remember the first time I gave my mother a salad like that she has said she hated salads but she licked the plate clean!
She was so appreciative of everything I did for her, God bless her, and that’s exactly why I did it. Plus, every time I gave to another I get joy in return!
This salad stir fry dressing will make a vegetable of a out of you call me even if you think you hate vegetables. The great thing about this dressing is a little goes a long way.
Written by Paulette Motzko
July 13th, 2016
Recipe with adapted from Oriental Salad Dressing from the book Quick Gifts of Good Taste by
I was reading something Faye Levy said on Facebook about a dish reminding her of Turkish Manti, and I had to explore more to see what it was.
There are many different Turkish dishes I love like shish kebabs, dolmas, and baklava.
Manti is kind of like the Turkish equivalent of Italian Ravioli.
I can’t wait to try and make them, then finally I will master the technique of making homemade ravioli too!
June 26th, 2016
The crust in this pizza is more like a cross between a biscuit and pizza crust. It’s not going to be your traditional yeast- risen pizza crust, but it’s good and it’s fast to create easy, fast flat breads from the leftovers in your fridge.
Create your own toppings to put on the biscuit crust that consists of one and a half cups of quick mix or Bisquick plus one third cup very hot water.
1 cup cut up cooked chicken or 1/2 pound boneless skinless chicken breast cut into small strips
Half of a bell pepper, chopped
One small chopped onion or you can slice it
Half cup of Salsa and Picante sauce your choice
1-1/2 cups Quick Mix or Heart-Healthy Bisquick
One third cup very hot water
One and a half cups shredded cheese(s) of your choice
Any of the items in the Web tags can be additions of variations of this recipe too. Use your imagination here.
“Let This Be a Springboard For Your Imagination.”
Preheat your oven to 425 degrees remove the oven rack to the lowest position.
Spray a 12 inch pizza pan with cooking spray.
For Biscuit Crust
Mix 1-1/2 cups Quick Mix or Bisquick Heart Healthy Baking Mix and 1/3 cup very hot water together and blend until a soft dough forms.
Press the dough into the Pizza pan, using fingers dipped in the Quick Mix or Bisquick mix, and pinch the edges to form 1/2 inch rim.
Prick crust with a fork a few times, does though you’re making shortbread, and then bake the crust at 450 degrees for about 8 minutes until the top crust feels done and tests with a toothpick.
Press 1 cup of cheddar or Monterey Jack cheese or a combination of the two- on top of the dough.
Southwestern Chicken Mixture:
1 cup cooked chicken
I am using the meat from my spicy baked chicken drumsticks it was made with a really wonderful evening it’s brown sugar based with about 20 different spices in it. I had them cooked ahead in the fridge.
1/2 cup bell peppers -any kind, cut into small pieces
1 small onion diced
1/2 cup your choice of salsa
Mix all this together and top the pizza with it.
Other toppings include cooked pinto beans and black beans.
After putting southwestern chicken topping on the pizza then bake the 12 inch pizza for 12 to 15 minutes, until the crust is brown and the cheese is melted and bubbly.
This will feed 8.
*You can also do this with rotisserie chicken or simply use 1/2 pound of boneless chicken breast cut into 1/8 inch strips. If using uncooked chicken breasts, you’ll need to obviously cook the strips on high heat in about 2 tablespoons olive oil or canola oil until the chicken is no longer pink, about 4 minutes, then reserve for the topping.
Photos coming soon!
The idea for this dish was a springboard from “Fajita Pizza” from The Bisquick Cook Book by Paulette Motzko
June 17, 2016
Photographer of Paulette Motzko Alfredo Parodez
“A dish is only as good as the ingredients that you use to make it with. Also the dishes only as good as how good each components of the dish are. Well, each part of this dish is really darn good and you’ll really like it because really doesn’t take much work to put together.”
Simply put some seasoned rice, Mexican rice or steamed rice- that you make in a rice cooker or on the skillet-in the bottom of bowl.
Add some of the seasoned Adobo Beans on top of that, and some Yummy Marinated Baked Chicken on top of that.
You can then add some pico de gallo or cilantro, salsa verde, a dollop of sour cream or guacamole and enjoy.
You can take all the components of the dish and you can make a burrito out of it if you so desire or a soft taco too.
Yummy Marinated Baked Chicken
3 pounds marinated boneless chicken breasts from Marketing Supermarket or a Mexican Carniceria
I wish I could say I knew what they put in the marinade, but I want to find out!
I topped the chicken pieces with a sprinkling of Santa Paula- chicken and seafood seasoning little bit of Chef Merito powdered garlic.
Bake the chicken pieces on a greased baking sheet 400 degrees for about 45 minutes until then turning with tongs so that they don’t dry out.
Adobo Pinto Beans
4 cups cooked Pinto beans.
I cooked mine ahead in a large stock pot, added about 1 white onion that had been chopped with coarsely with 2 garlic cloves.
I cooked the soaked pinto beans until they were tender, strained them and then put them in freezer bags.
I put in one 1 quart freezer bag full of cooked pinto beans, about 4 cups. I’ve added one tablespoon of Chef Merito Adobo seasoning for pork tacos and things, about 1/4 teaspoon Santa Paula Chili Seasoning with 1/2 tsp garlic puree.
Cooking a nonstick skillet for about 1520 minutes till the flavors meld a nice and bubbly and hot.
Recipe by Paulette Motzko
Digital Photography by Paulette Motzko
May 10th, 2016
This is what happens when just a few great ingredients come together and party on your plate!
Chop 1 roma tomato and one small zucchini, then sautee a few minutes, unti the zucchini is temder, add some minced garlic to taste, some Italian seasoning to taste dash of salt, and a drizzle of Rana’s Pesto Genovese.
There ya go!
Cook desired amount of pasta until AL dente. I boiled 1 cup’s worth.
Top with fragrant vegetable mixture of your choice….mushrooms or zucchini tomato garlic.
Written by Paulette- Le Pore Motzko
Photography by Paulette Motzko, PLM Studios
Copyright March 2016
12 ounces Wholesome brand 100% Whole Wheat Rotini
91/4 ounces heirloom baby tomatoes or 2 cups
10-1/4 ounces baby orange and red peppers, chopped and seeded
1/2 teaspoon garlic puree I used Rani Brand, but you can use any preservative free one
2 cups 4% milk fat cottage cheee, pureed
2 tablespoons 2% Trader Joe’s Greek Yogurt
1/4 cup Stella Freshly shaved Parmesan
1. Bring water to a boil and a large 6 quart nonstick pan
2. Cook pasta until Al Dente about 9 minutes
3. Drain pasta
4. Make Veggie Cream Sauce
Mix the cottage cheese, Greek Yogurt, Parmesan, peppers and tomatoes in a large food processor and blend until the cottage cheese is smooth and the vegetables are chopped in small bits.
You can also add garlic or Italian seasoning to fit your own taste.
Top cooked pasta with garlic veggie cream sauce.
You’ll be happy to know that this pasta dishes really good for you and very low in fat too.
April 28th, 2016
April 23, 2016