Spicy Rice Noodles with Chicken, Basil and Lime

spicy noodles

We all need more recipes like this one. Pantry staples, a pound of ground chicken, and dinner is on the table in about 20 minutes.  And the best part is that it’s not a boring “I didn’t have time to think about dinner” dinner.  It’s sweet, tart, spicy and light.  Interesting enough for the adults yet familiar enough for the kids.

Here’s a thought about rice noodles.  You want to be careful not to overcook them lest they turn to mush.  For this particular recipe, soak them in hot water until they are just as you would like to eat them, tender all the way through but still a nice silky bite.  Then toss them with the hot chicken and sauce and serve right away.  If you let them sit around waiting, they will soak up any available liquid and dry out the dish.  That being said, this stir fry is tasty enough that you will still want to gobble up the leftovers the next day straight out of the frig, mushy noodles or not.

Adapted from one of my favorite chefs, Ming Tsai, and his recipe for Crazy Chicken RIce Noodles, in Simply Ming.

 

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4-6 ounces pai thai rice noodles

3 tablespoons asian fish sauce

3 tablespoons fresh lime juice

1 teaspoon sugar

1-2 teaspoons sambal (asian chili sauce)

2 tablespoons vegetable oil

3 shallots, thinly sliced

1 pound ground chicken

1 bunch scallions, white and light green parts, chopped

a handful of fresh basil leaves, chopped

lime wedges for serving

 

1.  Soak the rice noodles in hot water until tender, about 20 minutes or according to package directions. Drain when ready and set aside.

2.  In a small bowl, combine fish sauce, lime juice, sugar and sambal and stir to combine.

3.  Heat a wok or heavy skillet over high heat.  Add the oil and the shallots and stir fry until they are golden brown.  Add the ground chicken and stir fry, using a spoon or metal spatula to break up the meat into small pieces, until cooked through.  Add the noodles and the fish sauce mixture and toss well.  Add the scallions and basil, toss again and serve immediately.  Serves 3-4.

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Perfect S’mores Cookies and 3 More Great Recipes

Perfect S'more CookiesIn this post I am going to share 4 recipes that I use time and time again.  Each of them is featured on someone else’s food blog and since I make them exactly as  written, I am simply going to refer to you the source.  These are real keepers and only a click away.  Enjoy!

The aptly named, Perfect S’more Cookies by Baked By Rachel

Pay attention to her advice to press the marshmallows into the center of the dough when possible.  It’s an easy step that will help the cookies keep their shape.  These cookies are a huge hit around here.

Grilled-salmon-with-avocado-salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Salmon with Avocado Salsa from Laylita’s Recipes  

I haven’t photographed this dish so I have borrowed the lovely one above from Laylita’s Recipes.  Sometimes I use a whole side of salmon and serve it with the salsa on top for a beautiful dinner party presentation.

Sesame Noodles with Scallions and Cilantro

Sesame Noodles with Scallions and Cilantro

 

 

 

 

 

 

 

 

 

 

 

Sesame Noodles with Scallions and Cilantro from Week of Menus.  

I like to add lots of veggies to these noodles.  They travel really well and sometimes we top them with grilled chicken or shrimp.

 

Caesar Salad

 

Homemade Caesar Dressing from Once Upon A Chef

No raw eggs here so no worries about that.  I like to make tiny little croutons to put on this salad…nice to get a little crunch with every bite!  In this photo, my  croutons are gluten free.  Udi’s White Bread, found in the freezer section of Whole Foods and other grocery stores, makes excellent croutons.  Just remove the crusts, cut into tiny cubes, about 1/4 inch, douse with extra virgin olive oil (enough to just soak through the bread cubes but not pool on the baking tray) Sprinkle with salt and pepper and put in an 250 degree oven and then you can just forget about them for a while…..1-1 1/2 hours…or until golden brown and crunchy throughout. (Pepperidge Farm Hearty White Bread is a good option for croutons if you don’t need/want gluten free)

Cabernet Chicken Stew with Mushrooms and Tarragon

chicken cabernet to post

Another lovely recipe from the Bob and Melinda Blanchard (Cook What You Love),  this comforting stew is based on a traditional recipe for coq au vin.  When you add the red wine to the chicken it will turn a ghastly shade of pink but fear not, this will mellow into a warm rosy hue as it cooks.  This stew is wonderful served with pasta, rice or couscous.

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2 tablespoons olive oil

2 pounds boneless chicken breasts, cut into 2-inch pieces and patted dry

1 large yellow onion, cut in half and thinly sliced

1/2 pound carrots, cut into 1/2 inch slices

1 pound mushrooms, stemmed and quartered

1 cup chicken broth

1/2 cup Cabernet Sauvignon

3/4 cup heavy cream

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried tarragon

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

Preheat oven to 375 degrees.  Heat the oil in a  large oven proof casserole over medium high heat.  Add the chicken and cook until golden brown on both sides, 5 to 6 minutes.  If the size of your pot does not allow the chicken to cook in a single layer, it would be better to do this in two batches, combining them with the second batch is done.

Add the onion and mix it around with the chicken,  Cook until the onion is almost soft and lightly browned, about 4 minutes.  Add the carrots and cook another 2 minutes,  Then add the mushrooms and cook 2 minutes longer.  Add the chicken broth, wine, cream, lemon juice, mustard, tarragon, salt and pepper and mix well.  Cover and bake for 45 minutes,  Season with more salt and pepper to taste.  Serves 4-5

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The Perfect (and perfectly simple) All Purpose Marinade for Chicken


 

Here is my go-to, all purpose marinade for boneless, skinless chicken breasts.  Just a quick whisk of a few pantry staples, a few hours to marinate, a quick turn on the grill or under the broiler, and you will have tender, perfectly seasoned chicken ready to serve or to add to pasta, sandwiches or salads.  I like to mince it up finely for chicken salad sandwiches, cut bigger pieces for a stand alone chicken salad, or slice into thin strips for pasta dishes or an easy kid and adult friendly dinner. Feel free to switch out the dried spices to fit your mood and/or the needs of your final dish.

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1/2 cup plain yogurt

1/4 cup olive oil

1 tablespoon minced fresh garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1/4 teaspoon crushed red chile flakes

1 teaspoon salt

1 teaspoon black pepper

 

Whisk all ingredients together in a small bowl.  Marinate chicken at least 3 hours…and up to overnight.  Makes enough to marinate 4 large or 6 small chicken breasts.

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Grilled Chicken Salad with Red Grapes, Pecans and Mustard Vinaigrette

 

 

Pasta Salad with Corn, Tomatoes, Feta and Chili-Lime Vinaigrette

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This is a wonderful salad from one of my favorite cookbooks, At Blanchard’s Table, by Melinda and Robert Blanchard.  Please note that in the photo above, I substituted Israeli couscous for the orzo (because I was out of orzo) and left out the feta cheese (because feta wasn’t going to work with the main dish I was serving that particular night).  But I am going to give you the original recipe because I’ve made it many times as written and it is always a hit.  Then you can make your own changes if you want.  I did love the texture of the big Israeli couscous and will definitely use that again.
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1 cup fresh corn kernels (about 2 ears of corn)
12 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon freshly grated lime peel
3 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
3/4 teaspoon chili powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
15 grape or cherry tomatoes, quartered
3 ounces feta cheese, drained and crumbled
1 tablespoon mined fresh rosemary
freshly ground black pepper
Bring a medium sauce pan of water to boil, add the corn and cook for 1 minute.  Drain and set aside.
Cook the orzo in a large pot of lightly salted water until it is al dente, 6-8 minutes.  Drain and rinse thoroughly under cold water, Drain well again and transfer to a large bowl.
In a small bowl, whisk together the oil, vinegar, lime peel, lime juice, lemon juice, chili powder, salt and pepper.  Toss the dressing with the orzo .  Add the corn, tomatoes, feta, and rosemary, and toss gently to blend,  Taste for salt and pepper, and serve a room temperature.
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Spaghetti with Shrimp and Arugula

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This recipe is from Jamie’s Italy, by Jamie Oliver.  I’ve made it many, many times and it is one of our favorites.  The only advice I have is to only use a wine that you would be happy to drink.  It does makes a difference.  (I found that out the hard way)
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1 pound dried spaghetti
sea salt and freshly ground black pepper
extra virgin olive oil
2 cloves of garlic, peeled and minced
1 teaspoon dried red pepper flakes
1 pound large fresh shrimp, peeled and deveined (I like to butterfly them)
1 small wineglass of white wine
2 heaping tablespoons sun-dried tomato paste (I like the one sold in a tube, for convenience)
1/2 tablespoon butter (my addition)
zest and juice of one lemon
2 handfuls of fresh arugula, roughly chopped
Cook your spaghetti in a large pot of salted boiling water according to the package instructions.  Meanwhile, heat 3 good glugs of extra virgin olive oil in a large frying pan and toss in the garlic and chili flakes.  As the garlic begins to color, add the shrimp and saute them for a minute.  Add the white wine and the tomato puree and the butter and simmer for a couple of minutes.   When the pasta is ready, drain it in a colander, reserving a little of the cooking water,  Toss the spaghetti with the sauce, squeeze in the lemon juice, and add half the chopped arugula, using a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning.  Divide between four plates and sprinkle with the grated lemon zest and the rest of the arugula leaves.
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Minced Chicken in Black Bean Sauce

This is a super quick stir-fry that I have been making for years.  I know that I got the recipe from a book…a paperback with Asian noodle and rice dishes….but I don’t have it anymore so I can’t give credit.  This is just so easy that I never copied the recipe.  It’s a bold sauce…kind of an Asian chicken spaghetti, if you will.
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2 tablespoons peanut oil
6  boneless, skinless chicken breasts, trimmed of all fat and minced into small pieces
(you can actually buy ground chicken or turkey if you want to make this super easy…I just prefer the texture when I mince the chicken myself)
1 tablespoon minced fresh garlic
3 tablespoons white sesame seeds
1/3 cup Asian black bean sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
2 teaspoons sesame oil

1 pound spaghetti
1 tablespoon Asian sesame oil
3 scallions, trimmed and chopped

Heat oil in wok or heavy skillet over high heat.  Add chicken in a single layer and sprinkle the minced garlic over the top (you may have to do this in two batches, depending on the size of your pan)  Let cook undisturbed for several minutes until golden brown on one side.  It may be almost cooked through at this point.  Add the sesame seeds.  Using two utensils (I use a metal spatula and a big spoon)  toss the chicken and the sesame seeds around, breaking up the clumps and stir-frying until no longer pink.  Add the black bean sauce, soy sauce and red pepper flakes and stir to combine and heat thoroughly.  Remove from heat, add the 2 teaspoons of sesame oil, and let rest while you make the pasta.

Cook the pasta in lots of salted boiling water until just al dente.  Drain well then toss with the sesame oil.

Reheat chicken if necessary and serve over the spaghetti, sprinkled with the chopped green onions. Serves 6

 

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Baked Chicken and Orzo

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This is one of only 3 casseroles that have a place in my recipe binder.  Now, I love casseroles, I grew up on them in small town Mississippi.  But they just never went over very well with my eaters.  And if I did make a “casserole”, I was always careful to rename it.  For example, a chicken noodle casserole might become Roasted Chicken with Linguini.  This Baked Chicken with Orzo was a hit, I believe, because of the extra large pieces of chicken breast that become melt-in-your-mouth tender while baking in the silky buttered tomato sauce.  Recipe from Casseroles, Classic to Contempory, by Nina Graybill and Maxine Rapoport.
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6 chicken breast halves, skinned and cut in half crosswise
2 tablespoons olive oil
28-ounce can plum tomatoes, chopped, with their juice
6 basil leaves, torn into small pieces, or 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 tablespoons butter (original recipe calls for a whole stick of butter…go for it if you dare)
salt and freshly ground pepper
8 ounces orzo
2 cups chicken broth, heated to boiling
Brown the chicken pieces in the oil  While chicken is browning, simmer the tomatoes, butter, basil, oregano, and salt and pepper in an uncovered saucepan for about 20 minutes until somewhat thickened.
Place chicken in a 3-quart ovenproof casserole with a lid.  When tomato sauce has cooked down a bit, pour over chicken and place covered casserole in a preheated 350 degree oven and bake for 30 minutes. Add orzo and boiling broth to the casserole and mix gently.  Cover and return to oven for 30 more minutes.  The recipe notes that you can add more hot broth if the dish seems dry before the orzo is tender but I have never had to do that. Serves 6
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