As much as I love salad as a meal, it's not usually enough for my husband, who is more of a protein/two sides kind of a guy. But this salad, I can get away with serving for dinner -- it's satisfying and full of bright, spicy Southeast Asian flavor. It's easy too. You simply shred a rotisserie chicken, chop some veggies, whisk the dressing and dinner is done. The recipe makes enough for 2-3 main course salads; if you want to stretch it, serve some store-bought crispy spring rolls on the side and Peach Mango Smoothies for dessert.
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Here's another tried n' true recipe from my cake baking days. It's easy -- perfect for when you need to whip up a quick batch of birthday cupcakes. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes very moist. If you'd like to make the recipe as a layer cake, it works beautifully: just divide the batter into two 9-inch cake pans and bake for 30-35 minutes.
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