Tuesday, February 21, 2012

Saucy Thai Beef Noodles

This recipe is courtesy of Taste of Home. I loooove Thai food with peanut butter! My hubby, on the other hand, doesn't like peanut butter with his noodles :) It all depends on your personal taste. Give it a try!

1/2 cup milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. sherry
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 beef top sirloin steak (1 pound), thinly sliced
1-1/2 tsp. canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 Tbsp. minced fresh cilantro

In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.

Cook spaghetti according to package directions.

In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.

Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Yield: 6 servings.

Vietnamese Caramelized Shrimp

Warning: If you've never had fish sauce before, you may be a little surprised at the strong fishy smell and flavor. But, if you love Vietnamese cuisine (and are familiar with fish sauce), you'll love this dish!

1/4 cup fish sauce
2 Tsp. dark brown sugar
1/2 tsp. crushed red pepper flakes
1/2 cup water
1/4 cup vegetable oil
1 medium yellow onion, finely chopped
5 cloves garlic, minced
2 pounds extra large shrimp, peeled and de-veined
3 scallions, white and green parts, thinly sliced
1/3 cup chopped fresh cilantro

Combine fish sauce, dark brown sugar, crushed red pepper flakes and water in a bowl and whisk until brown sugar is dissolved.

Heat vegetable oil in a large sauté pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add garlic and cook a few minutes more. Do not brown.

Turn heat up to medium-high and add shrimp. Cook, stirring frequently, until shrimp are just barely pink and still translucent in spots, a few minutes. Add fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through, a few minutes more.

Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.

Bourbon Street Chicken

Another Pinterest recipe :) Add your favorite vegetables (or whatever you have in the fridge) for a complete meal. So yummy!

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 Tbsp. EVOO
1 garlic clove, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1/2 cup water
1/3 cup soy sauce (I used low-sodium)
1 Tbsp. cornstarch (if thicker sauce is desired)
Hot cooked rice

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.

In a medium bowl, mix together remaining ingredients. Add mixture to skillet and cook over medium heat until well-blended and dissolved. Add chicken and bring to a boil.

Reduce heat and simmer uncovered for 20 minutes.

Serve over rice.

Tuesday, February 7, 2012

Old Bay Hot Wings

In planning our Super Bowl party menu, my hubby said to me, 'I want wings!' He did his own research and found this awesome recipe on Delish.com. It was a real crowd-pleaser and we are making them again next weekend! They are mildly spicy and the Old Bay adds great flavor. Who knew wings were so easy to make (I was ready to buy from a pizza place!)? You won't be disappointed!

2 Tbsp. all-purpose flour
1 tsp. salt
1 Tbsp. Old Bay seasoning
2 pounds chicken wings
2 1/2 Tbsp. red hot sauce, preferably Frank's Red Hot
2 Tbsp. unsalted butter, melted
2 Tbsp. Worcestershire sauce

Preheat the oven to 500 degrees. Line a large baking sheet with foil and spray with vegetable oil.

In a bowl, mix the flour with the salt and Old Bay seasoning. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.

In a bowl, toss the chicken wings with the hot sauce, butter, and Worcestershire sauce. Serve with bleu cheese dressing and celery sticks, if desired.

Bleu Cheese Stroganoff

I LOVE mushrooms. Nick, on the other hand, does not. I've been looking for a beef stroganoff recipe that doesn't call for mushrooms or mushroom soup. This one is delicious! Even if you're not a bleu cheese fan, give it a try! Recipe courtesy of Taste of Home.

1/2 - 1 pound boneless beef sirloin steak, cut into thin strips
1/4 tsp. beef bouillon granules
1/4 cup hot water
3/4 cup fresh or frozen sugar snap peas
4 ounces cream cheese, softened
1/3 cup crumbled bleu cheese
1 Tbsp. all-purpose flour
1/8 tsp. salt
1/8 tsp. pepper
1/3 cup 2% milk
Hot cooked egg noodles
Bacon crumbles (for topping, if desired)

In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the same skillet, cook beef over medium heat until no longer pink.

Combine bouillon and water; stir into skillet. Add peas. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until peas are tender.

Meanwhile, in a small bowl, beat the cream cheese, bleu cheese, flour, salt and pepper until smooth. Stir in milk. Gradually stir into beef mixture. Cook and stir for 2-3 minutes or until heated through. Serve over noodles; sprinkle with bacon. Yield: 2 servings.

Flavorful Chicken Rolls

Mix and match different ingredients to please your palate! Sun dried tomatoes? Asparagus? Feta? Yum!

5 boneless skinless chicken breast halves (6 ounces each)
2 cups fresh baby spinach
4 ounces cream cheese, softened
4 ounces crumbled bleu cheese
2 Tbsp. chopped fresh basil or 2 tsp. dried basil
1/4 tsp. coarsely ground pepper
5 thin slices deli turkey or ham
1 egg
1 Tbsp. milk
3/4 to 1 cup seasoned Panko bread crumbs

Flatten chicken breasts to 1/4-inch thickness. Place a single layer of spinach over chicken.

In a small bowl, combine the cream cheese, bleu cheese, basil and pepper until blended; spread over spinach. Top each chicken breast with a turkey slice, trimming if necessary. Roll up and secure with toothpicks.

In a shallow bowl, beat egg and milk. Place bread crumbs in another bowl. Dip chicken rolls in egg mixture, then coat with crumbs.

Place seam side down in a greased baking pan. Bake, uncovered, at 375° for 30-35 minutes or until chicken is no longer pink. Discard toothpicks.

Spinach, Artichoke & Chicken Mac 'n Cheese

Another recipe from Rachael Ray. I made a few changes...it is so tasty! Definitely one of our favorite meals.

1 pound semolina or whole wheat penne (or whatever kind of pasta you have on hand)
2 Tbsp. EVOO
3 Tbsp. butter
1 medium onion, finely chopped
3 cloves garlic, finely chopped or grated
3 Tbsp. flour
1/2 cup white wine
2 cups milk
1 cup cooked & chopped chicken breast
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel (you can use fresh, too)
1 10-ounce can chopped artichoke hearts
1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/2 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
Bacon bits (for topping, if desired)

Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.

While the pasta water comes to a boil, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. Then heat the broiler and position rack in the middle of the oven.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the chicken, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and the chicken & vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes. Sprinkle with bacon bits, if desired.

Thursday, February 2, 2012

Strawberry Spinach Salad

Yes, this is more of a summer salad...BUT strawberries were BOGOF at the store this week and I had spinach that needed to be used...And, it's one of my favorites :) It's my mom's recipe and everyone always raves about it. This is the first time I made it for Nick. He usually doesn't like fruit mixed into salads, but he really liked it! As I tell my preschoolers, "Try it, you'll like it!"

12 oz. fresh baby spinach
1 qt. strawberries, sliced
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 tsp. green onion
1 1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1/4 cup vinegar
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds

Place spinach and strawberries in a salad bowl. In a container with a tight lid, combine remaining ingredients and shake well. Pour over salad or serve on the side.