Spicy Thai Noodles with Garlicky Shrimp

   Well posting has gotten away from me again! I'm a terrible blogger! Truly, I wrote this entire post weeks ago, then somehow lost the whole thing. I was so irritated, I couldn't bring myself to rewrite it until now. Kind of ridiculous, I know. I really should work on that. This is one of my favorite dishes. I don't make it very often because it contains an entire box of pasta, which I polish off almost single-handedly over the course of a couple of days. I just can't help myself. It's so deliciously addicting!
     The original recipe doesn't include shrimp and it certainly doesn't need it. I only add shrimp because my husband thinks every meal has to contain meat. I also serve it hot for dinner when I first make it, although the recipe says to serve cold. Again, to please my husband. It really doesn't bother me though. It's really good piping hot with shrimp on top. But the real magic happens the next day once all the shrimp have been eaten and it's been properly chilled. That's when I start taking 5-10 bites every time I walk past the fridge, until every single solitary noodle has been eaten. By the third trip, I've usually resorted to leaving a fork on the counter next to the fridge. No use in dirtying every fork in the house in one day. Mmmmm, my mouth is watering just thinking about it! Please try this dish ASAP, you will not be disappointed. Spicy Thai Noodles with Garlicky Shrimp

Spicy Thai Noodles with Garlicky Shrimp

(Noodles from A Small Snippet)

1 box Linguine noodles ( I use whole wheat)

1-2 Tbsp crushed red pepper (I recommend closer to one unless you really like spicy!)

1/2 cup plus 2 Tbsp Sesame oil

6 Tbsp honey

6 Tbsp soy sauce

1/2 lb Shrimp

2 cloves garlic, sliced

Green onions, cilantro. chopped peanuts, shredded carrots, toasted sesame seeds

Cook noodles according to directions on box; drain.

Heat oil and crushed red pepper in a saucepan over medium heat. Cook 1-2 minutes

Strain red pepper and reserve oil.

Place 2 Tbsp oil in a saute pan and add sliced garlic. Cook until fragrant and add shrimp. Cook a couple of minutes on each side until done. Remove pan from heat.

In a large bowl combine remaining 1/2 cup oil, soy sauce, and honey. Whisk until combined. Toss noodles with mixture.

Place each serving of noodles in a bowl and add desired toppings and shrimp. Serve warm.

After dinner, add all of the remaining toppings to the noodles, stir it all up, and store it in a container in the fridge. Once cooled, eat straight out of the container for the next 2-3 days. Or I guess you could put it in a bowl if you really wanted to.

Enjoy!

Sweet Potato Wedges with Roasted Garlic Aioli

    Now that the holidays are over, I am back on a health kick. I really let the holidays get out of hand and now I am paying for it! Let's just say, I may have gained a few lost pounds back. Oops! So in order to detox from all of the eating and drinking I did over the past couple of months, I decided to start with cutting refined sugar and carbs from my diet again. Obviously, I didn't cut carbs completely, I am still eating fruit and beans and sweet potatoes. I think some foods are just too nutrition packed to avoid completely and that's why I am enjoying them in moderation.
   I made these last week to go with cheese burgers(no bun). I whipped up a quick and delicious garlic aioli to dip them in. I have since cut back on my fat intake also. (Baby steps.) But even with the dipping sauce, this is still pretty healthy. Everything in moderation, right?

 

 

Sweet Potato Wedges with Roasted Garlic Aioli
serves 4

 

For the potatoes:

2 sweet potatoes, each cut into 8 wedges
Olive oil
Rosemary, chopped
Salt&pepper

 

For the aioli:
1/2 cup mayonnaise
1 head roasted garlic
1 tsp Dijon mustard
1 tsp horseradish
Juice of one lemon

 

Preheat oven to 425 degrees.

Toss sweet potato wedges with olive oil, rosemary, and salt&pepper. Evenly place wedges on a baking sheet and roast for 25-30 until done.

 

For the aioli:
To roast the garlic, cut off the end of the bulb so the tops of the cloves are exposed. Place in a small dish and pour olive oil over the top and season with salt&pepper. Cover with foil and roast on 350 for 45-60 minutes until very soft when poked with a fork.
Once cooled, squeeze the cloves out of the head and mash with a fork. Combine the mashed roasted garlic with the remaining ingredients.

 

Dip the sweet potatoes in the aioli and Enjoy!

 

Chicken Chili with White Beans

  

    I absolutely love soups and stews, especially chili! It is one of my favorite things about cold weather, and here lately, it's about the only good thing about the weather we are having. Well chili, boots, and scarves are about the only good things about this yucky weather! I usually make my chili nice and spicy with beef and kidney beans. But this time I wanted something a little milder so I decided to go with chicken chili. Chicken chili is just as yummy and much lighter than traditional beef chili. I kept it mild this time by using diced green chilis but I have used jalapeños in the past when I wanted some heat. Of course this recipe is best when simmered for several hours for  it to thicken and for the flavors to meld but it would still be delicious after 30 minutes or so.

 

 

Chicken Chili with White Beans

 

1 small onion, chopped
2 cloves garlic, minced
olive oil
3-4 cups cooked chicken, shredded
2tsp cumin
1/2 tsp Chipotle pepper powder(can substitute chili powder)
1/4 tsp cayenne pepper
2 cans diced green chilis or jalapeños
2 cans white beans, rinsed
1 can diced tomatoes
4 cups chicken broth

Garnishes:

sour cream
green onions
cheese

 

In a large stock pot, saute onion and garlic in olive oil until translucent. Add chicken and spices, and stir to combine. Add remaining ingredients and bring to boil. Turn heat down low and simmer for several hours if possible.
Serve in soup bowls with desired toppings. I like to top mine with the a dollop of sour cream and stir it in to make it nice and creamy. Yummmm!

Absolutely, Fabulously Famous Macaroni & Cheese

  

 

 

 

 

 

If there is one dish I'm known for, this is it! It is my required dish for all family get-togethers. I'm not sure they'd even let me through the front door if I didn't have it in my hands. Whenever I make it, no matter where I take it, someone asks for the recipe. So here I am, sharing it with the world!
      Now I will warn you, this is NOT cheap! It is NOT healthy! It is NOT quick and easy! But it is definitely worth it! Make this for a crowd on a special occasion. And expect to be forced into making it for all future special occasions. It is that good!
  

 

 

 

 

Kristin's Famous Macaroni & Cheese

(severely adaped from Emeril) 

 

1lb small pasta shells
1 stick butter, plus 1 Tbsp, plus 2 Tbsp
1/2 cup all purpose flour
4 cups half and half

3/4 tsp salt
1/2 tsp white pepper
Pinch of nutmeg
2-3 cloves garlic (finely grated)
4oz shredded gruyère cheese
4oz shredded sharp cheddar cheese
4oz shredded creamy havarti cheese
8oz shredded parmesan cheese
1/2 cup(or more) panko breadcrumbs

 

Preheat oven to 350 degrees

Boil pasta in large pot of salted water, until cooked through.

 

Meanwhile, melt 1 stick of butter in a saucepan over low heat. Add flour and stir to combine. Cook for a couple of minutes, being careful not to burn. Slowly add half and half, stirring constantly until fully incorporated and there are no lumps. Continue cooking sauce until thickened just enough to coat the back of a spoon. Season with salt, white pepper, and a pinch of nutmeg.
Add about 3/4 of the parmesan and stir until cheese is melted. Remove cheese sauce from heat.
 
  When pasta is done, drain and stir in one tablespoon butter and the garlic. Add cheese sauce to pasta and stir until combined.
  In a separate bowl, combine shredded cheddar, gruyere, and havarti cheeses.

Spray a deep 9x13 casserole dish with cooking spray. Put about one third of the pasta in bottom of dish and layer with one third of the shredded cheeses. Repeat twice, so that you have 3 layers of pasta and cheese, ending with cheese.
 
  In a small bowl, melt 2 tablespoons butter and stir in panko and remaining parmesan cheese. Sprinkle evenly over top of casserole.

  Bake macaroni & cheese, at 350 degrees, for about 25 minutes until top is lightly browned and bubbly.

 

 

Enjoy immensely!

 

 

Overnight French Toast Casserole

  

  I made Overnight French Toast this year for us to eat on Christmas Eve and Christmas morning. I knew we would be leaving early to visit family on both days, but still wanted to make something special for my boys to eat for breakfast. This was the perfect choice because I was able to throw it together in less than 10 minutes the night before and just throw it in the oven in the morning. It was nice to have a hot breakfast without interfering with my other cooking or family time. This dish would also be fantastic to serve overnight company or maybe even for dessert!

 

 

Overnight French Toast Casserole
(Adapted from The Pioneer Woman)

 

For the French toast:
1 loaf sourdough bread( torn into 1 inch pieces)
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp vanilla extract

 

For the topping:
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter, cut into pieces
1/2 cup chopped pecans

 

To assemble: Spray 8x11 casserole dish with cooking spray and evenly distribute bread chunks in pan. Mix together eggs, milk, cream, sugar and vanilla. Pour evenly over bread and cover with foil. Refrigerate overnight.
To prepare topping: Mix flour, sugar,cinnamon, salt and pecans in a bowl. Cut butter into mixture until it resembles pebbles. Store in Ziploc bag in the fridge.
In the morning, pour topping evenly over the casserole and bake at 350 degrees for about an hour. Top each serving with syrup.

 

Enjoy!

Caramel Pumpkin Gingersnap Cheesecake

 

 

  This cheesecake is perfectly delicious. I first made this recipe, from  The Pioneer Woman, about 3 years ago. I had never made cheesecake before and felt a little intimidated by it, but I love everything pumpkin and anything cheesecake so I decided to give it a try. I have made this exact recipe every year since. It has become a Christmas tradition in our house. This year I decided to make it for a Christmas party I hosted last night for my girlfriends. It was a 'Favorite Things' themed party and it was a blast. But more on that later, this post is all about this fabulously creamy and rich cheesecake.

    Don't be intimidated by cheesecake like I was. It is actually quite easy. But there are a few tips that I've learned that will help in baking the most perfect, moist cheesecake possible. First, make sure all of your ingredients are at room temperature before you begin. (I usually put all of the ingredients out on the counter about 2 hours prior to mixing.) Second, don't over mix your batter.

Third, after the cheesecake is done baking; turn off the oven, open the door a little, and leave the cheesecake in the oven to cool down slowly. This allows the cheesecake to finish cooking and seal in moisture without cracking. I leave it in the oven for about 45 minutes to an hour before putting it in the fridge to chill. There are many other tricks people will tell you, but these seem to work well for me.

 

 

 

 Caramel Pumpkin Gingersnap Cheesecake

( from The Pioneer Woman )

  

For the crust:

12 ounces gingersnaps

1/2 cup chopped pecans
6 Tablespoons butter, melted
2 Tablespoons brown sugar
1 dash salt
 

For the filling:
4 (8oz) packages cream cheese
1-1/2 cup sugar
1 can 15-ounce pumpkin puree (NOT Pumpkin Pie Filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 whole eggs
2 Tablespoons heavy cream

Extras:
1 jar (12oz) caramel topping
 extra chopped pecans
 extra crushed gingersnaps

Preheat oven to 350 degrees.

For the crust:
Crush gingersnaps in a food processor. Add chopped pecans, melted butter, brown sugar, and salt, and mix until thoroughly combined. Press into bottom and sides of a 10-inch spring form pan. Chill for 20-30 minutes, while you prepare the filling.

For the filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Assembly:
Remove thecrust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Pour cheesecake filling into pan. Even out the top with a spatula.

Place in oven and bake at 350F for 1 hour 15 minutes, until jiggly but not soupy. (You will think it isn't done, but resist temptation to cook it longer.) Follow tip #3 by turning off the oven and opening the door. Leave the cheesecake in the oven to cool down for about 45 minutes or longer.
Once cooled, pour remaining caramel over the top and smooth with spatula.
Cover cheesecake and chill in the refridgerator for 4 hours or overnight.

When ready to serve, remove from pan and top cheesecake with extra chopped pecans and crushed gingersnaps.
 

Enjoy!

I'm Baaack!!....and White Chicken Enchiladas

  
  I have not been paying proper attention to my blog. We have been so busy lately and it has been the last thing on my mind. We have remodeled about 85% of our home over the past few months (in some way or another) and I finally feel like I can breathe again. We still aren't completely finished, but we are getting there!
   So what have we done? The biggest thing was a complete kitchen remodel. We changed EVERYTHING!! We saved the floors for last because we ran them throughout the entire house. We also painted our living room and hallway and got a new sofa, curtains, rugs, and accessories. We also changed my beloved dressing room into an office. This required moving Brian's clothes from the bedroom to the new 'office' and all of my clothes from the old 'dressing room' into the master bedroom. I also bought all new bedding for our bedroom and hung some new artwork throughout the house. As you can imagine, all of this was DIY and included many, many craft projects. I will have so many things to show you and hopefully I can get back into a good rhythm with my blog posts.
   As for today's post,  dinner was White Chicken Enchiladas. I have made these a couple of times and they are very good. I changed the original recipe by using diced jalapenos instead of green chilies and added cumin and garlic powder to the cream sauce. Using a rotisserie chicken made it really easy and the perfect weeknight meal.

 

Chicken Enchiladas with Jalapeno Sour Cream Sauce
( adapted from Joyful Momma's Kitchen)
   

10 soft taco shells

2 cups cooked chicken (I used rotisserie)
2 cups shredded Monterrey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced jalapenos (or green chilies)
1 tsp cumin
1/2 tsp garlic powder

Preheat oven to 350 degrees. Grease a 9x13 pan. Mix chicken with one cup cheese and roll up in tortillas. Place, seam side down, in pan.
In a saucepan, melt butter then stir in flour and cook for about 1 minute. Add broth in a slow stream while whisking, until smooth. Heat over medium heat until thick and bubbly.
Turn down heat and stir in spices, sour cream, and chilies. Be careful not to boil the mixture, it will curdle!
Pour sauce over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Enjoy!

 

Healthy Breakfast Round-up

  We always hear that breakfast is the most important meal of the day. But so many of us don't enjoy eating breakfast  or have a hard time finding something healthy to eat in the morning. Eating a healthy breakfast has been hard for me in the past because it's the one meal of the day that I really don't want to cook or put a lot of effort into. Sure you can get up and prepare a  fresh vegetable frittata or fancy egg white omelet if you want, but I want something quick and easy. Cracking an egg in a skillet to cook for 2 minutes or toasting a bagel is about all you're going to get from me.
   I have been alternating these three breakfasts for the last couple of weeks. I can't eat the same thing everyday because, well, I get bored. But it would be too expensive to buy items for a lot of meals so I just rotate 2-3 breakfasts for a couple of weeks then come up with more ideas to rotate the next time. All three of these have my top priorities for breakfast; they have less than 300 calories and all contain a protein, a healthy carb, and a fruit.

   My number one go to breakfast is Greek yogurt with blueberries and granola. I love it because it's easy, refreshing, and absolutely no cooking is required. This is a pretty typical breakfast of someone who likes to eat healthy. I like the Chobani non-fat vanilla yogurt the best. It seems to have the best consistency of all the Greek yogurt I have tried. I also really like blueberries with my yogurt. They are so nutritious and full of antioxidants. I try to include as many 'superfoods' into my diet as possible. Plus, blueberries are little man's absolute favorite food, so we always have them in our fridge.
   As for the granola, I actually use Kashi GoLean cereal. Granola can be 200 calories or more per serving and is generally full of sugar. I found this at the grocery store while comparing granola and knew I could use it to add crunch to my yogurt while saving about 150 calories! It has only 60 calories per 1/4 cup and is loaded with 18g of whole grains, 8g of fiber, and 9g of protein.

Greek Yogurt with Blueberries and Kashi

1/2 cup nonfat Greek Yogurt
1/2 cup blueberries
1/4 cup Kashi GoLean cereal

Makes 1 serving
200 calories

  Another breakfast I've been eating is a toasted whole grain English muffin with egg whites, turkey, and Babybel cheese served with fruit. This one takes a little more effort so I really only have it once or twice a week.

    I start out by toasting the English muffin in the toaster oven. Then I cook my eggs, weigh the turkey, and shred the cheese. Layer it all on the toasted muffin and broil it until the cheese is melted. It is served with fruit. In this case, fresh watermelon picked from the garden the day before. My husband's Great-Grandfather has a garden with TONS of watermelons and they are to die for!
   I always use 100% whole grain bread products and use egg beaters for convenience. I like this Delifresh turkey because it is only 45 calories per serving (I only use half a serving for this sandwich).These mini Babybel cheeses are awesome! There are a lot of different flavors, all for a nice, portion controlled, 60 calories.

 
Turkey Egg and Cheese Muffin

1 whole grain English Muffin
1/4 cup Egg Beaters
1 oz deli turkey
1 Babybel cheese (I used sharp original)

Makes 1 serving
235 calories (without fruit)

Lastly, a whole wheat bagel thin with either eggs or Laughing Cow cheese served with, you guessed it, fruit. There is nothing fancy or innovative about this breakfast, but I find myself eating it often. It's complete simplicity and with the Laughing Cow cheese it's the perfect on-the-go breakfast. I am obsessed with this cheese. It comes in a million different flavors. Its smooth and creamy. It's perfect on bagels, wraps, sandwiches, crackers or eating straight from the wrapper. And its only 35 calories per wedge for the 'Light' and 45 calories for the regular. I use it almost everyday to make my lunch wrap and Ethan loves it on his quesadillas.

Bagel Thin with Scrambled Eggs/ Laughing Cow Cheese

1 Bagel Thin, toasted

1/4 cup Egg Beaters and/or 1 wedge Laughing Cow Cheese

Makes 1 serving
145 calories (with eggs or cheese)
180 calories ( with eggs and cheese)

*Does not include fruit. I usually have about 1/2 cup of fruit for an additional 50 calories.

   Most morning I will also have one up of coffee with 1Tbsp Natural Bliss Vanilla creamer. I love this stuff. I switched from my favorite Creme Brulee creamer when I decided to start eating as clean as possible. This creamer contains milk, cream, sugar, and vanilla flavoring. No artificial ingredients. I just love being able to pronounce all the ingredients to foods I'm putting into my body. It feels good!

  

Enjoy!

Toddler Approved Green Monster Smoothie

 Today for my mid-morning snack I decided to make a green monster smoothie. These smoothies, made using spinach or other leafy greens, are all over the internet lately. I have been wanting to give it a try for a while now. It was REALLY good! I used banana, strawberries, spinach, almond milk, and water to make mine.
   Ethan LOVED this smoothie. After I filled my cup, I poured the rest in a little cup for him and he was all about it! Ethan has always been a great eater, but lately he has been spitting out anything green.  You can't even tell there is spinach in it, so it is a great way to sneak vegetables to a picky toddler, child, or even an adult. Next time, I will make Ethan his own smoothie, so he doesn't insist on drinking mine!

Here is Ethan trying his smoothie.

"WHOA, Mom! That is awesome!"

Here is Ethan after insisting on having my smoothie.

This is the face I got every time I took my smoothie back!

Green Monster Smoothie
Makes one 24oz smoothie (130 calories)

1/2 banana, peeled, sliced, and frozen
1 cup strawberries
a handful (or two) spinach
1/2 cup unsweetened vanilla almond milk
1/4 cup to 1/2 cup water
ice

Place banana, strawberries, almond milk, spinach, and a few cubes of ice in a blender. Blend until well mixed, adding water if needed. *I used a little less than half a cup of water to get the consistency I wanted. Pour and Enjoy!

Notes: This smoothie can be made a million different ways. Try adding peanut butter or Greek yogurt for more protein. Or, try making it using different fruits. You can always use cow's milk, I just prefer unsweetened almond milk because it is lower in calories and sugar.

Weight Loss and Crash Hot Sweet Potatoes

  You may have noticed I haven't made any new blog posts in over a month. I have been on a brief hiatus to focus on my health. I am proud to say after 15 months I am finally at my pre-pregnancy weight! Getting healthy has been quite a journey for me. My weight has yo-yoed for years and I have always struggled to lose weight and keep it off. I lost 30 lbs before getting pregnant, only to gain close to 50 throughout my pregnancy with Ethan. Diabetes and heart disease are serious issues in my family so I knew how important it was for me to start living a healthy lifestyle now, before I started having issues of my own.
   I have begrudgingly tried so many diets and forms of exercise in the past; some worked, some didn't. But I never once enjoyed it enough to turn it into a lifestyle. This time has been different. I am enjoying eating clean, healthy foods and I am loving the way exercising makes me feel. I worked with a weight loss clinic for the first month, doing a complete overhaul of my diet and taking HCG injections to help me along. I drank a gallon of water everyday and lived off of only chicken breast, green veggies, and a handful of fruits. It was tough, but I felt better and better everyday knowing I was becoming healthier and cleaning all of the toxins, from the junk I had been eating the past 26 years, out of my body. Now, I am on my own, but remain eating a low calorie diet made up of lean protein, vegetables, fruit, and whole grains. I love the way real food tastes now. I love feeling satisfied after a small portion without feeling like I'm going to burst because I ate so much food. I love my body again and I love having nothing to wear because all of my clothes are falling off of me!
   Of course, eating nothing but plain chicken and steamed vegetables, I had nothing interesting to add to the blogosphere last month. But fear not, I have started cooking again and look forward to sharing some delicious, healthy recipes with you!

   Tonight for dinner we had a turkey breast tenderloin I rubbed with a salt-free blackening seasoning from a local company, Dak's Bistro. I served it with a green bean salad and Crash hot sweet potatoes. I have made these sweet potatoes several times, I just changed the recipe up a little bit to lower the calories per serving. They weren't really unhealthy before, so I only made a few small changes. You can find the original recipe here .

Crash Hot Sweet Potatoes
Serves 4 (110 calories per serving)

2 small to medium sweet potatoes, peeled
cooking spray
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp cumin
1/4 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp salt

Preheat oven to 375 degrees.
Cut peeled potatoes about 1- 1 1/2 inches thick. Cook in boiling water for about 10 minutes, until just tender. Drain potatoes and let cool about 10 minutes. Place the potatoes on a baking sheet lightly sprayed with cooking spray. Use a fork to slightly smash each potato disk. Spray tops with cooking spray.
Combine sugar, salt, and spices. Distribute spice  mixture evenly amongst potato slices.
Bake on 375 for about 20 minutes. Broil last few minutes for sugars to caramelize.

In the original recipe, both sides are coated with sugar/spices and a butter/olive oil mixture is used to aid in caramelization. These have much less fat and sugar, but still taste delicious.

Enjoy!

Crunchy Asian Salad with Sesame Encrusted Chicken Fingers

    This week my vegetable box from Purple Pumpkin Produce included a head of napa cabbage and a head of red cabbage. I have never bought napa cabbage and immediately started searching for a recipe to use it in. I found a couple of different recipes for cabbage salad and decided on using this one from Farm Flavor. I have really been on an Asian kick lately so I already had most of the ingredients on hand. I changed it a little bit just to suit my tastes and the ingredients I already had in my kitchen.
   I knew these Sesame Encrusted Chicken Fingers would go perfectly with the salad. I have made them a couple of times and they are delicious. A while back,  I came across a recipe on one of my favorite healthy food blogs, Skinny Taste, and crossed it with my famous  baked chicken fingers.   They are a great spin on the traditional chicken fingers when served with Asian inspired dishes. I am playing around with even more fun twists to put on these chicken fingers. I'm thinking buffalo chicken fingers? Sounds tasty, huh?  Stay tuned for that one.

Crunchy Asian Salad with Sesame Encrusted Chicken Fingers
(chicken fingers adapted from Skinny Taste and my chicken fingers )
(salad adapted from Farm Flavor )

For the chicken fingers:
3 chicken breasts, cut into strips
1 cup panko breadcrumbs
1/2 cup sesame seeds
1 Tbsp canola oil
2 Tbsp sesame oil
2 Tbsp soy sauce

For the salad:
1 head napa cabbage, thinly sliced
1/2 small head red cabbage, thinly sliced
1 cup matchstick carrots
4 scallions, chopped
handful Thai basil and/or cilantro
1 pkg ramen noodles, crushed (do not use spice packet)
1/2 cup slivered almonds
1/4 cup sesame seeds
1 Tbsp butter
1Tbsp sesame oil

For the dressing:
6 Tbsp rice vinegar
4 Tbsp honey
1/2 cup canola oil
1 tsp kosher salt
1 tsp pepper
1 Tbsp soy sauce
1 Tbsp Siracha
1 tsp hot mustard
1/2 tsp hoisin sauce


For the chicken fingers:
Preheat oven to 475 degrees and set a wire rack on a rimmed baking sheet; spray with cooking spray.
Combine the sesame oil and soy sauce in a bowl and marinate the chicken tenders for 15 minutes.
Combine canola oil, sesame seeds and breadcrumbs in a skillet and cook over med-high heat, stirring constantly, until browned. Remove from heat and let cool.
One at a time, remove tenderloins from soy sauce mixture and coat with the panko. Place each tenderloin on prepared baking pan and coat with cooking spray. Bake 10-12 minutes until cooked through.

For the salad:
Combine napa cabbage, red cabbage, carrots, scallions, and herbs in a large bowl.
Melt butter and sesame oil in a medium skillet. Saute ramen noodles, almonds, and sesame seeds until toasted. Remove from heat and let cool.
Combine all ingredients for the dressing in a mason jar and shake until well combined.

To serve:
Toss vegetables, noodle mixture, and dressing in a bowl and top with chicken fingers.

Enjoy!

Classic Lasagna with Bechamel

  I made this lasagna last night for my mother-in-law’s Birthday. It’s been a couple of months since I’ve made my Dad’s famous bolognese sauce and it has been on my brain the past couple of weeks. Since it makes so much, we usually eat it a couple of nights in a week and freeze the rest. It is the perfect meal to feed a crowd so I decided to make it for Renee’s birthday dinner. At the last minute, I decided to have some fun and make lasagna with the sauce instead of spaghetti.

   I’m not a huge fan of ricotta cheese in lasagna, so I decided to go the classic route and use a béchamel instead. It is one of the simplest sauces to make and it can be used in a variety of dishes. The only ingredients you need for it are butter, flour, milk and a little nutmeg. Sometimes, it’s even better with a little cheese melted in, but for lasagna, I like to keep in simple. Believe me, there is PLENTY of cheese in this recipe!

  The bolognese gets better the longer it simmers. Mine cooked for about 6 hours before I assembled my lasagna. I only used about half of the sauce and saved the rest for another night. You could seriously feed an army with this sauce. It’s pretty well known around these parts as the best spaghetti sauce you’ll ever eat. So, even if you don’t want to brave the lasagna recipe, do yourself a favor and at least make some spaghetti, k?

   I'm a fan of what some refer to as a 'crunchy lid'. I would be happy to just peel off the entire top layer of the lasagna and have it for my meal. But, I settled for a nice big corner piece so everyone could enjoy the deliciousness that is the 'crunchy lid'.  If you are not interested in a nice brown top, just add some spaghetti sauce to the top layer before adding the cheese and it will be gooier. Gooier? Is that a word?

  Classic Lasagna with Bechamel
 (serves 8-10)

For the Bolognese:
1 green bell pepper, chopped
1 large sweet onion, chopped
2-5 cloves garlic, minced ( of course I use all 5)
2 Tbsp olive oil
2Tbsp butter
2 large cans plum tomatoes
1 jar tomato basil sauce
1 small can tomato paste
1 lb ground beef
1lb sweet Italian sausage
dried Italian seasoning
1-2 Tbsp sugar
Fresh basil, chiffonade

For the Bechamel:
1/2 cup (1stick) butter
1/2 cup flour
3 cups milk
Pinch nutmeg
salt to taste

For the Lasagna:
12 lasagna noodles ( boiled 10 minutes, until al dente)
4 cups shredded mozzarella cheese
3/4 cup Parmesan cheese

To make the bolognese, brown beef and sausage til cooked through. Add some dried herbs, salt and pepper to taste; drain.
Meanwhile, saute the onion and bell pepper in olive oil and butter until translucent. Add minced garlic and saute another 2-3 minutes.
Combine veggies with meat and add tomatoes, tomato paste, jarred tomato sauce, and sugar. (Break the plum tomatoes up a little bit, depending on how chunky you want your sauce.) Season with more dried herbs, salt, and pepper to taste. Simmer on low for as long as possible. Add fresh basil just before serving.

To make the bechamel, melt butter in a saucepan over med-low heat. Once melted, add flour. Stir constantly until well combined and no lumps remain. Cook for a couple of minutes, stirring occasionally. Be careful not to burn it!
Slowly add the milk, about a half cup at a time, stirring between each half cup until combined. Sauce should start to thicken up after each addition, but be careful that it doesn't get lumpy. After all milk has been added, add the nutmeg and salt to taste. Continue to cook the bechamel until it reaches a nice thick consistency ( about 5 minutes) stirring occasionally to avoid lumps. It is ready when it will coat the back of a wooden spoon. Remove from heat.

To assemble the lasagna, coat the bottom of a 9x13 baking dish with bechamel. Layer 3 lasagna noodles, overlapping slightly. Cover noodles with a couple of ladles bolognese, more bechamel, and about a cup of mozzarella. Continue with 3 more lasagna noodles, bolognese, bechamel, and another cup mozzarella. Make one more layer of noodles, sauces and cheese. You should have 3 layers in all. Top final layer with 3 remaining lasagna noodles and cover with bechamel. (If you want the top to be gooey, add a little bolognese; if you want crunchy, just use a little bechamel.) Top with remaining cup of mozzarella and the Parmesan cheese.

Preheat oven to 350 degrees, bake lasagna for 30 minutes. Raise temperature to 400 and bake for an additional 15 minutes. Keep an eye out to make sure it doesn't burn. You want the cheese to get brown and crispy but not burnt. Remove from oven and let rest for 15-20 minutes before slicing.

Serve with a green salad and garlic bread. Enjoy!

Thai Chicken Pizza on Homeade Naan

   This pizza was unlike anything I've ever made before....and it was DELICIOUS! Brian always likes it when I make pizza, but of course I always want to try something new and interesting besides the normal pepperoni. I'm not a huge fan of store bought pizza crust, but making it homemade can be a real chore. Then this recipe for homemade naan caught my attention. This makes 8 (6 inch) flat breads. I made four pizzas and saved the rest for another night. The flat breads come out soft and chewy but get crispy in the oven. These flat breads would also be great for wraps, quesadillas, or just by themselves.

    I got the pizza recipe from Simply So Good. It is originally from the CPK cookbook. I've never ordered the Thai Chicken Pizza from CPK, but if you like it, this is the recipe for you! The sauce was easy to throw together and the toppings were simple. I sprinkled some chopped Thai Basil on top of the pizzas after taking them out of the oven. I have Thai Basil in my herb garden, but cilantro would work just as well. The recipe is for 8 individual pizzas. I think this was a successful dish and a nice twist on traditional pizza. Nothing about it is complicated, but it does take time to prepare the flat breads, so I would probably only make this on the weekend.  Give it a try and tell me what you think!

Homemade Naan
(from Budget Bytes )

2 tsp dry active yeast
1 tsp sugar
1/2 cup water
2-3 cups water
1/2 tsp salt
1/4 cup vegetable oil
1/3 cup plain Greek yogurt
1 large egg

In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes, until frothy. At that point, stir in the oil, yogurt and egg until evenly combined.
In a medium bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.
Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Brush with melted butter.

Thai Chicken Pizza
( adapted from Simply So Good )

Spicy Peanut Sauce

1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1 Tbsp honey
2 tsp rice wine vinegar
2 Tbsp roasted sesame oil
2 tsp soy sauce
1 tsp siracha
2 Tbsp water

Combine all ingredients in a saucepan. Heat over medium heat, stirring, until well combines and slightly cooked. (Sauce can be made ahead and refrigerated until ready to use.)

Pizza Toppings

2 chicken breasts, chopped
1 Tbsp siracha
3 cups shredded mozzarella
4 green onions, chopped
1/3 cup shredded carrots
3 Tbsp roasted peanuts
4 Tbsp sweet chili sauce
fresh Thai basil or cilantro, chopped

Saute chopped chicken breast in a little olive oil over medium high heat until cooked through. Stir in siracha.
Preheat oven to 450 degrees.
To assemble pizzas, spread about 1 Tbsp peanut sauce over each flat bread. Sprinkle 1/8 mozzarella over top of each pizza. Continue topping each flat bread pizza with about an 1/8 of the remaining toppings; cooked chicken,  green onions, carrots, and peanuts.
Place pizzas on pizza stone or directly on oven rack. ( I only made four pizzas which fit nicely in my oven, but you may have to do it in batches if making all 8)
Bake for 10-15 minutes until cheese is melted and crust is golden brown.

Remove from oven and drizzle with sweet chili sauce and sprinkle with fresh chopped herbs.

Enjoy!