ASIAN NOODLE SALAD

(This is my variation of the Pioneer Woman's recipe.  All measurements are approximate.)

1 pound package Linguine noodles (or Farfalle), cooked, rinsed, and cooled

1 head sliced Napa cabbage

1/2 head sliced purple cabbage

2-3 big handfuls of baby spinach (or more to taste)

1 whole red bell pepper, sliced thin

1 whole orange or yellow bell pepper, sliced thin

3 whole scallions, sliced

2 English cucumbers, peeled and sliced

1 bunch cilantro, chopped

1 cup chopped cashews

Toss all of the above ingredients together.

DRESSING:

Place 3 Tablespoons of peanut butter in a liquid measuring cup.  Add oil to peanut butter to measure 3/4 cup.  Put in microwave and heat just until peanut butter melts.  Stir until peanut butter and oil are combined.

1/2 cup sugar

1/4 cup rice vinegar

2 T soy sauce

Juice of 1 large lime

1 T sesame oil

1/4 tsp dried ginger

1/2 tsp red pepper flakes

Mix all of the above ingredients together.  I mix it in a quart jar.  The dressing is best if made and refrigerated for a day before serving.

 CHOCOLATE CHOCOLATE CHIP MUFFINS

• 6 (1 ounce) squares semisweet chocolate (or 6 ounces semisweet chocolate chips)

• ⅓ cup butter

• ¾ cup buttermilk

  1/2 cup sour cream

• 3/4 cup white sugar

• 2 eggs

• 1 ½ teaspoons vanilla extract

• 1 ⅔ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1-2 cups semi-sweet chocolate chips

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Directions:

1. 
   

   Preheat the oven to 350 degrees. Line 12-18 muffin cups with papers or spray with Pam.

2. In a small saucepan over low heat (or microwave), melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.

3. Lightly beat the eggs. Stir together the chocolate-butter mixture with the buttermilk, sour cream, sugar, eggs, and vanilla until blended well.

4. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the chocolate chips. Spoon the batter into the muffin cups.  I like to sprinkle with sugar at this point.

5. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

   Notes:  For the buttermilk, I sometimes put about a tablespoon of sour cream in a measuring cup and then add milk to measure 3/4 of a cup.  Mix together.  This is a family favorite.  Very cake like.  Makes 18 muffins for me.

Chicken and Vegetable Sheet Pan

 Ingredients:

3 chicken breast cut into bite sized chunks

1 lb petite yellow potatoes halved and sliced.

1 1/2  C grape tomatoes, halved

3/4 C feta cheese

1/4 C olive oil

3 T fresh lemon juice

1/2 tsp salt 

1/4 tsp pepper

1/2 tsp garlic powder

1 tsp basil

1/3 C fresh parsley chopped

Directions:

Preheat the oven to 425.

Lay the chicken, tomatoes and potatoes on a greased cookie sheet. Season everything really well with salt, pepper and garlic powder to taste.

In a small bowl, mix together the feta, olive oil, lemon juice, basil and parsley.

Spread the feta mixture all over the chicken and tomatoes.

Drizzle the veggies with olive oil.

Roast for 25-30 minutes or until the chicken has reached 165 degrees with a thermometer.

Pineapple Cream Cheese Spread (Celery filling for Thanksgiving)

 From Cooks.com

1 C crushed pineapple (drained- save juice)

1 (8oz) pkg cream cheese softened

1 Tbsp Miracle Whip

1 Tbsp sugar

2 Tbsp pineapple juice

Mix well.

This is a good substitution for the Kraft pineapple spread that we have on celery at Thanksgiving. 

Grinder Sliders

Ingredients

 

• ▢ 1 bag or 12 individual Hawaiian Rolls
• ▢ 1/4 lb Salami (about 16 large deli slices
• ▢ 1/4 lb Pepperoni about 16 large deli slices
• ▢ 1/4 lb Turkey slices
• ▢ 8 slices of Provolone Cheese
• ▢ 4 tablespoons Kerry Gold Garlic Herb Buttermelted Slaw Topping

Slaw Topping

• ▢ 1 small head Iceberg Lettuce shredded
• ▢ 1 small Red Onions thinly sliced
• ▢ 1/4 cup Pepperoncini diced
• ▢ 1/2 cup Olive Oil Mayonnaise
• ▢ 1 tablespoon Red Wine Vinegar
• ▢ 1 tablespoon Olive Oil
• ▢ 2 teaspoons Yellow Mustard
• ▢ 1 teaspoon Salt
• ▢ 1/2 teaspoon Black Pepper
• ▢ 2 tablespoons Parmesan Cheese freshly grated 1 tablespoon Fresh Italian Herbs
• ▢ 1-2 large Tomatoes thinly sliced

Instructions

• Preheat oven to 350 degrees F. Cut Hawaiian rolls in half. Place the bottom half of the rolls in a 9×13 casserole dish.
• Add salami, pepperoni, and turkey on top of the rolls.
• Add sliced provolone cheese.
• Place the top of the rolls on lunch meat and cheese. Pour melted butter over the rolls. Cover with aluminum foil and place the casserole dish in preheated oven for 20 minutes.
• While the sliders are baking grab a large mixing bowl and add shredded lettuce, onions, and pepperoncini.
• In a small bowl whisk together mayonnaise, red wine vinegar, olive oil, yellow mustard, 1 tablespoon of parmesan cheese, salt, and pepper.
• Pour mayo mixture over shredded lettuce and mix lettuce until fully coated.
• Remove the sliders from the oven and cool for 5 minutes before removing the top rolls.
• Add sliced tomatoes then a spoonful of slaw on each roll before adding the top roll back to the slider.

Yogurt Bark

 Ingredients:

1 1/2 Cups plain non-fat Greek Yogurt

1/2 C peanut butter

2 T honey or pure maple syrup

1/2 C semi-sweet chocolate chips, melted

Combine everything. Spread out on parchment paper on a baking sheet and freeze for at least 4 hours (or until hard).  Break into 8 servings.

Firecracker Beef

 Taken from RecipeTin Eats

Prep Time=3 minutes

Cook Time=10 minutes

Servings: 4

Calories: 326

Ingredients:

1 1/2 T oil

1 lb ground beef

2 garlic cloves, finely minced

1 tsp red pepper flakes

3 T water

Firecracker Sauce:

2 T soy sauce

2 T rice vinegar

4 T sriracha sauce

4 T brown sugar

To serve (optional):

Rice, soba, or vermicelli noodles

1 green onion, finely sliced

1 tsp sesame seeds

Diced cucumber, julienned carrot, finely sliced red radish

Extra sriracha sauce, if you dare!

Instructions:

1. Sauce: Mix Firecracker sauce ingredients in a small bowl and set aside.

2. Cook beef: Heat oil in a large frying pan over high heat. Add beef and cook, breaking it up as you go, until you can no longer see raw meat (2 1/2 minutes). Add garlic and chili flakes and cook for 1 minute.

3. Caramelize beef: Add firecracker sauce ingredients, stir to coat the beef. Cook for 5 to 7 minutes, stirring only every minute or so initially, then more towards the end, until the sauce reduces and you can see the beef caramelizing. Caramelize well for good flavor!

4. Water: Add the water and cook for 1 minute (the water makes the beef saucier!).

5. Serve over rice, sprinkled with sesame seeds, green onion and a squirt of extra sriracha if you're feeling brave! Add a pile of vegetables of choice on the side. Dive in!

Notes:

1. Other proteins: This recipe will work well with pork, chicken, and turkey mince. 

2. Rice vinegar: Substitute with apple cider vinegar.

*I've made this twice, and we've really liked it. We put the cucumbers, carrots, and radish on top and it adds a nice crunch and freshness to the dish. The second time, we had green onions and sesame seeds on top also. I think it would be yummy with ground turkey or chicken, too, but I haven't tried it yet.

Frozen Yogurt Chunky Monkey Treats

 Ingredients:

1 Cup Nonfat Greek Yogurt ( I use Kirkland brand)

1/2 banana diced ( You can use a whole banana)

1 TB pure maple syrup

1 oz. chopped walnuts

melted dark chocolate

1.  In a bowl, combine yogurt, diced banana, maple syrup and chopped walnuts until well combined.

2.  Spoon the mixture onto a lined baking sheet.

3. Freeze for a least one hour.

4. Remove from the freezer and drizzle melted dark chocolate on top.

5. Freeze for about 10-15 minutes until the chocolate sets.

Sugar Snap Pea and Ham Risotto

 

from: Mel's Kitchen Cafe

INGREDIENTS

• 4 ½ cups fat-free, less-sodium chicken broth
• 8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
• 2 teaspoons olive oil
• 1 ½ cups thinly sliced leek, about 2 medium leeks
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice or other medium-grain rice
• 3 ounces diced cooked ham, about 3/4 cup
• ½ cup freshly grated Parmesan cheese
• ⅛ teaspoon black pepper

INSTRUCTIONS 

• Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
• Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water until the peas are no longer warm to the touch.
• Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add 1/2 cup chicken broth and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
• Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper. Serve immediately.