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)

Summer Squash Salad with Quinoa and Mozzarella

squash to post

A great little combination of summer flavors…perfect make ahead side dish for your next cookout.  If you are tired of quinoa, this salad is also good using 2 cups of cooked, drained and cooled orzo pasta.

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For Dressing:

1 handful fresh basil leaves

1 teaspoon dijon mustard

1 teaspoon honey

juice of one lemon

2 tablespoons extra virgin olive oil

For salad:

2 cups cooked and cooled quinoa (see package directions)

1 cup diced fresh mozzarella

2 cups diced summer squash, yellow and green

1 tablespoon olive oil

2 tablespoons minced fresh chives

salt and pepper

Make the dressing:

In a blender (this is where my Magic Bullet  really comes in handy….to puree small batches quickly….easy clean up too), puree basil leaves, mustard, honey, lemon juice and olive oil until smooth.  Set aside.

Cook the squash:

Heat a large non-stick skillet over high heat.  Add 1 tablespoon olive to coat the surface then spread the diced squash out in a single layer and let cook, without disturbing, 3-4 minutes until squash is nicely caramelized on one side.  Toss around while cooking just 1-2 minutes more then remove squash to a plate to cool. (Take care not to over-cook squash or it will turn to mush) Season lightly with salt and pepper.

Make the Salad:

In a medium bowl, gently toss together the quinoa, squash, mozzarella and chives.  Add basil dressing and toss well.  Season with salt and pepper to taste.  Serve cold or at room temperature.  Serves 4-6

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Two Bite Turkey Sliders… For Manly Men

Low Carb Turkey Sliders for Manly MenThis recipe was inspired by  Turkey Patties for Manly Men in The Family Chef, by Jewels and Jill Elmore.  Admittedly, I may have made these burgers a little less “manly” by turning them into adorable sliders but they are hearty and flavorful and will be loved by everyone!  Note: If you have mushroom-phobic children at your gathering, just don’t mention that particular ingredient.  The mushrooms are imperceptible here, although they, along with the onions and parsley, provide a deep, rich flavor that you don’t usually find in a turkey burger.

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extra virgin olive oil

1 cup finely minced Vidalia onion

1 cup finely minced button mushrooms

2 teaspoons fresh thyme leaves

salt and pepper to taste

1 clove garlic, minced

1/4 cup chopped flat leaf parsley

1 pound ground turkey

9 party-size (2-inch) potato rolls, split

4 slices provolone cheese

1/4 cup Hellmanns’s mayonaise

1 tablespoon brown mustard

cherry tomatoes

small basil leaves

18 small wooden skewers

In a hot skillet, add 2 tablespoons of the olive oil and sauté the onions, mushrooms, thyme, salt and pepper until onions are caramelized and mushrooms have absorbed their liquids and are beginning to brown.  Stir in garlic and parsley and remove mixture from heat to cool completely.

In a medium bowl, add all of the sautéed ingredients to the ground turkey, season generously with salt and pepper, and mix together gently with a fork.  It is important not to overwork this meat mixture!

Form the meat into small burgers, about 2 tablespoons each, once again being careful not to overwork the meat…just gently press into shape….they won’t fall apart. (use a #40 cookie scoop if you have one, to keep the size uniform).  Place the burgers on a baking sheet covered with waxed paper and chill in the refrigerator while prepare the rest of the ingredients.  (can be made ahead)

Cut the split potato rolls into 1 1/2  inch circles with a cookie cutter then flatten the circles slightly with the palm of your hand.  Place onto a baking sheet and top each circle with a bit of provolone cheese.

Preheat broiler.

In a small dish, stir together the mayonnaise and the brown mustard. Set aside.

Cut the cherry tomatoes in half and clean and trim the small basil leaves.  Set aside.

Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium high heat.  Cook turkey patties for 2-3 minutes on each side until golden brown and just cooked through.  Keep warm while you toast the bread and cheese lightly under the broiler.

Assemble the sliders by placing a burger onto of each piece of toasted cheese bread.  Add a small dollop of mayo/mustard.  Pierce a cherry tomato half with a small skewer first, add a small basil leaf then press the skewer all the way though the slider to serve.

Makes 18 sliders.

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Just One Perfect Spinach Cheddar Omelette

one more omelette to post

Eggs tend to go from runny to rubbery in the blink of an eye so I have been working on a simple but foolproof omelette.   I heard on PBS radio one day….it was probably The Splendid Table….. how eggs need to be cooked slowly, over very low heat… which meant that I was going to need a good non-stick pan if I didn’t want to use half a stick of butter.  So here is the method and as you can imagine, the possibilities are endless for adapting this with your favorite ingredients. (fresh herbs and goat cheese?)  Don’t be turned off by the lengthy instructions;  it is so quick and easy that I make one just for myself quite often. I’m just trying to be helpful with details but the whole process takes only a few minutes. The key here is that the pan should never get hot enough to color the eggs at all….gentle, slow and steady is the name of the game.

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an 8 inch good quality, non-stick skillet or omelette pan

plastic or rubber spatula

2 large eggs

2 teaspoons butter or olive oil

1 handful fresh baby spinach leaves, stemmed

2 tablespoons finely shredded cheddar cheese

salt and pepper to taste

Begin heating your skillet over low heat.  Crack the eggs into a small bowl and beat well with a whisk or a fork. Have the spinach leaves ready and sitting nearby.

Add the butter or oil to the skillet and swirl it around to lightly coat the surface.   Pour the eggs into the skillet and gently tilt it to all sides to spread the eggs out evenly. Season to taste with salt and pepper.  The eggs should be cooking very slowly; it will take a minute or two for the bottom to set but when it does, lay the spinach leaves over the top of the omelette (which will still be runny at this point) in a single layer.

Now you are going to flip the omelette over.  Begin by loosening the edges of the omelette with the spatula while gently shaking the skillet to see if the whole omelette will slip around in the pan, signaling that the underside is cooked though enough to hold the whole thing together.  When this happens, it will be quite easy to slip the spatula under the eggs and simultaneously shake the handle of the skillet and flip the omelette to the other side.  ( Imagine someone flipping pancakes in the air to get the idea of shaking the skillet…but of course we are going for a gentle flip here, one that will not send ingredients airborn and is controlled mostly by the spatula)

As soon as the omelette is turned, sprinkle with a light layer of cheese.  The second side will be cooked in less than a minute, at which point you can roll up the omelette, slide it onto a plate and enjoy!

eggs 2 to post

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Glazed Chocolate Chip Cream Biscuits with Sprinkles

biscuits to post 2

It’s what happens when you cross a scone and a donut.  Quick and easy, light and fluffy, softly sweet, in short… a lovely treat for a cold January afternoon (or morning or night!)

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2 cups all purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter, cut into 1/2 inch pieces

3/4 cup mini semi-sweet chocolate chips

1 cup heavy cream

1 1/2 cup sifted confectioners sugar

2-3 tablespoons heavy cream

chocolate sprinkles

 

Prepare baking sheet with parchment paper.  Preheat oven to 400 degrees.

In a medium bowl, whisk together flour, sugar, baking soda and salt.   Using a pastry knife (or your fingers) cut butter into the flour mixture until there are no pieces larger than a pea. Stir in the mini chocolate chips then make a well in the center.  Pour the 1 cup of heavy cream into this well and, using a table fork, gently stir the dry mixture into the cream until it is just moistened.  It will still be a crumbly mixture, but will be just moist enough to barely hold together.  Avoid the temptation to add more cream.

Gather the dough, place it on a lightly floured clean surface and gently pat it into a circle 1-inch thick.  Using a 2-inch round cookie or biscuit cutter, cut as many rounds as you can, placing each on the parchment lined baking sheet.  Gently pull the remaining dough together to create another 1-inch thick circle and continue cutting  biscuits until all of the dough has been used.  Important note here….you want to touch this dough as little as possible during the shaping.  It does not need to be kneaded at all and will be tough if you overwork it.  Just gently pull the dough together and press lightly.  There will be cracks and crevices in the tops of the biscuits that come from the second and third batch that you cut but that will just give the glaze a lovely place to seep into.

Bake the biscuits 12-14 minutes,or until they have risen and are just beginning to turn golden around the edges.  Let cool completely on a wire rack.

For the icing, simply stir together the confectioners sugar with a bit of cream, one tablespoon at a time until you get the consistency that you desire.  In the photo above, I left the icing quite thick and dipped the biscuits to just coat the tops.  You can also make a thinner glaze that can be drizzled over the tops and will drip down the sides.  Add the chocolate sprinkles and let sit until the glaze dries.

These biscuits are best the day they are made but still quite nice on day 2 if you keep them in an airtight container.

Makes 15

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Two Cabbage Slaw with Avocado, Red Onion and a Grapefruit Vinaigrette

slaw to post 3

 

This salad has a lot going on…texture, flavor and color…. yet it is quite simple to throw together. The creaminess of the avocado, the crunchiness of the slaw and the juicy grapefruit segments make for a memorable side dish.  You could also add grilled chicken and turn it into the main course.   The grapefruits and avocados in The Fresh Market right now are excellent, by the way. I’ve adapted this recipe from The Culinary Institute of America Vegetables Cookbook.  

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2 pink grapefruits (one juiced, one sectioned)

1/4 cup white wine vinegar

2 teaspoons honey

1 cup light olive oil

salt and pepper to taste

2 cups finely shredded leaf spinach

1 cup finely shredded red cabbage

1 cup finely shredded green cabbage

1/2 cup red onion julienne

1 avocado

coarse ground black pepper

For the vinaigrette, whisk together 1/3 cup of the grapefruit juice, vinegar, honey, 1/2 teaspoon salt and a pinch of pepper.  Gradually whisk in the oil until it is smooth and thick. Season with additional salt and pepper if needed.  Set aside.

Toss together the spinach, cabbages, red onion and toss with some of the vinaigrette in a salad bowl.

Peel the avocado, cut into cubes and toss gently with a few tablespoons of the vinaigrette.

Arrange the slaw down the middle of a large serving platter.  Surround with fresh grapefruit sections and top with the cubed avocado.

Serves 4-6

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Mama’s All-Bran Cloverleaf Rolls

bran roll to post 2These rolls were a fixture of our holiday meals growing up in Mississippi.  The warm, sweet smell of this bread in the oven brings back lots of wonderful memories. I reconfigured them as cloverleaf rolls, which makes a simple recipe even easier.  And who doesn’t love pulling apart cloverleaf rolls and slathering the thirds with butter! This recipe will make 20-24 rolls, depending on the size of your muffin tins.

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2 1/4 cups whole milk

1/2 cup sugar

1/2 cup vegetable shortening

1 cup Kellogg’s All-Bran cereal

1 package yeast

4 cups all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons melted unsalted butter (for brushing tops)

flakey salt, such as Maldon Sea Salt (for sprinkling tops)

In a medium saucepan, bring milk, sugar and shortening to a simmer, stirring to dissolve the sugar.  Set aside to cool a bit.  When it is no longer hot, but still warm, sprinkle the yeast over the milk and let sit a few minutes until it begins to foam.  Stir in All-Bran and 2 cups of the flour. Cover with a clean towel and let sit in a warm spot until mixture has doubled in size.  This will take 45 minutes or so.  Meanwhile, in a small bowl, whisk together the remaining 2 cups of flour with the salt, baking soda and baking powder.  And get your pans ready by lightly greasing two 12-count muffin tins.

When yeast mixture has risen, use a large wooden spoon to stir in the remaining flour mixture.  To form the cloverleafs, roll the dough into balls, about the size of whole walnuts and place three in each muffin cup.  Cover the pans lightly with a clean towel, let rise until doubled in size (about an hour). Preheat oven to 400 degrees.  Lightly and gently brush the risen rolls with melted unsalted butter (a silicone brush is best for this because you don’t want to delate the rolls) and sprinkle very lightly with flakey salt.  Bake 10-12 minutes until rolls are golden.  Serve immediately.

Make ahead option:  After you have placed the dough balls into the muffin tins, cover with plastic wrap and refrigerate up to overnight.  Before baking, remove from refrigerator, remove plastic wrap and cover lightly with a clean towel and let rise.  Brush with butter, sprinkle lightly with salt and bake as directed above.

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Bibb Lettuce with Tarragon Vinaigrette and Toasted Walnuts

 This salad works well with big holiday meals as well as casual steak/frites suppers.  It’s nice to have this simple yet elegant item on the buffet table.  This is from Tyler Florence’s book, Dinner at My Place.  The lightly toasted walnuts in the photo are my addition.
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1 small shallot, peeled and minced
1 teaspoon Dijon mustard
1 lemon, juice only
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon chopped fresh tarragon
kosher salt and freshly ground black pepper
1 head Bibb lettuce
1 tablespoon fresh tarragon leaves
lightly toasted walnuts
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Combine shallot, mustard, and lemon juice in a large salad bowl.  Slowly drizzle in oil as you constantly whisk to emulsify the dressing.  Once all of the oil has been incorporated, stir in honey and fold in the 1 tablespoon chopped tarragon.  Season with salt and pepper.
Wash the lettuce and separate the leaves.  Smear the dressing up around the insides of the salad bowl and toss the leaves in the bowl.  (By doing this the leaves pick up a light,even coating of the dressing.)  Fold in the 1 tablespoon tarragon leaves and serve.
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Balsamic Glazed Brussels Sprouts with Bacon

One of my favorite ways to fancy-up Brussels Sprouts….This recipe is adapted from Sunday Suppers at Lucques, by Suzanne Goin.
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2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound small Brussels sprouts, washed and trimmed
1/4 pound bacon, finely diced
2 tablespoons finely diced shallots
1 tablespoon minced garlic
1/4 cup balsamic vinegar
1 cup lower sodium chicken broth
salt and pepper to taste
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Heat a large saute pan over high heat for 2 minutes.  Swirl in the olive oil and butter and wait another minute.  Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper.  Shake the pan, rolling the Brussels sprouts around to help them brown evenly.  After a few minutes, turn the heat to medium and cook another 3-4 minutes until the sprouts soften slightly.
     Add the diced bacon to the pan and cook a minute or two, until it starts to crisp.  Stir in the shallots and garlic and cook another minute or so, until they are translucent.  Pour in the balsamic vinegar and reduce by half.  Add the chicken stock and reduce to about 1/4 cup, stirring and shaking the pan often to glaze the sprouts.  If you start to run low on liquid before the sprouts are cooked, add a little water to the pan.  You want the Brussels sprouts to be tender yet still have a bit of a crunch to them.  Overcooked Brussels sprouts are the reason that a lot of folks think that they don’t like the vegetable. Serve immediately or transfer to a baking sheet to cool.
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Roasted and Caramelized Whole Shallots

I’ve served them with grilled chicken, tonight they are waiting for the Fennel Spiced Pork Loin to come out of the oven, and next week I’ll quadruple the recipe to serve alongside our turkey.  Roasted Shallots have more flavor and are sweeter than pearl onions…AND they are infinitely easier to prepare.  The recipe is from Ina Garten, published in Barefoot in Paris.  (note:  stick with medium to small sized shallots if you want the roasting time to be 15-20 minutes)

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6 tablespoons unsalted butter

2 pounds fresh shallots, peeled, with roots intact

3 tablespoons sugar

3 tablespoons good red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat leaf parsley

Preheat oven to 400 degrees.  Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar and toss to coat.  Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.  Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.  Season to taste, sprinkle with parsley and serve hot.

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Becky McKinney’s Chili

This is the chili that I grew up with and I’ve never even attempted to replace it because in spite of it’s simplicity, everyone loves it.  The secret lies in buying the best quality ground sirloin and the long and slow cooking time.  You will know when it is done….it starts off loose and watery but transforms into a beautiful thick and rich dish.  This is not a spicy chili so feel free to add cayenne pepper if you like.  I like to serve it mild and let everyone season it to suit their own tastes.  My frayed, splattered and yellowed recipe card attributes this recipe to Becky Mckinney so thanks to her wherever she may be.

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For Chili:

3 lbs freshly ground sirloin

3 cans Campbells Tomato Soup

3 cans diced tomatoes with the juice

3 cups chopped onions

3 cups chopped celery

2 cans dark red kidney beans, drained and rinsed

3 cloves garlic, minced

3-4 tablespoons chili powder

To Serve:

Chopped fresh tomatoes

Chopped scallions

Grated cheddar cheese

Sour cream

Hot Sauce

Saltine Crackers

Preheat oven to 325 degrees.  Brown the meat lightly in a large, heavy ovenproof casserole…such as Le Creuset.  Stir in next 4 ingredients and cook for 5 minutes.  Add kidney beans, garlic and chili powder and stir.  Cover and bake in oven for 3 hours, stirring once or twice.  Serve with toppings.

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