 |
| Block Bonanza |
Hoping you have a wonderful week,
Mo
Wednesday, August 17, 2011
Tuesday, August 16, 2011
Delicious and Different...Asian Chicken Noodle Salad
This is another one from the Super Suppers Cookbook. I saw this one- saw it was easy, different, and quick. I was SOLD!! :) So much so that I managed to forget to take pictures.... I know, I know...don't everyone die of shock all at once! I'm getting better..... ;)
Now...the little tag-line under this recipe says "These noodles can be habit-forming." Yep...Gonna testify to that one! :)
Asian Chicken Noodle Salad
Makes 6-8 servings. (my adding extra noodles boosted it by a serving or so)
12 oz dried Chinese egg noodles (I used about 16oz)
2 medium boneless, skinless chicken breast halves (12 oz total), poached (see here for instructions on poaching chicken) and chopped (2 cups) [I used 3 breast halves]
1 8oz can bamboo shoots, drained
1 8oz can water chestnuts, drained
1 cup canned baby corn
1 red bell pepper, thinly sliced (I omitted)
5 green onions, thinly sliced (I omitted)
(I added 1 carrot, thinly sliced)
1 cup mayonnaise
1 cup teriyaki sauce
1/4 cup soy sauce
2 Tbsp toasted sesame oil (I omitted-thought I had it but didn't..)
2 Tbsp freshly squeezed lemon juice (I used the little yellow bottle)
1 tsp salt (or to taste)
Cook noodles according to package directions, drain. In a large bowl combine cooked noodles, chopped chicken, bamboo shoots, water chestnuts, baby corn, bell pepper, and green onion. For dressing, in a small bowl whisk together mayo, teriyaki sauce, soy sauce, sesame oil, lemon juice, and salt. Pour dressing over chicken noodle mixture; toss to coat.
I made this in the afternoon and threw the (Big) bowl in the fridge until we were ready for it. The dressing thickened a little bit, but was delicious. It can definitely be eaten warmed or cold. We all chose warmed each time we had it but do-able straight out of the fridge. With the slight adjustments to the amounts, this fed 4 adults for dinner with leftovers for 3 lunches.
This one is kind of a triumph for me. I loved it and I don't really like any of the individual ingredients. I've never been a fan of bamboo, baby corn, or water chestnuts.. LOL
Enjoy this quick and easy out of the ordinary meal-we did! :)
Mo
Now...the little tag-line under this recipe says "These noodles can be habit-forming." Yep...Gonna testify to that one! :)
Asian Chicken Noodle Salad
Makes 6-8 servings. (my adding extra noodles boosted it by a serving or so)
12 oz dried Chinese egg noodles (I used about 16oz)
2 medium boneless, skinless chicken breast halves (12 oz total), poached (see here for instructions on poaching chicken) and chopped (2 cups) [I used 3 breast halves]
1 8oz can bamboo shoots, drained
1 8oz can water chestnuts, drained
1 cup canned baby corn
1 red bell pepper, thinly sliced (I omitted)
5 green onions, thinly sliced (I omitted)
(I added 1 carrot, thinly sliced)
1 cup mayonnaise
1 cup teriyaki sauce
1/4 cup soy sauce
2 Tbsp toasted sesame oil (I omitted-thought I had it but didn't..)
2 Tbsp freshly squeezed lemon juice (I used the little yellow bottle)
1 tsp salt (or to taste)
Cook noodles according to package directions, drain. In a large bowl combine cooked noodles, chopped chicken, bamboo shoots, water chestnuts, baby corn, bell pepper, and green onion. For dressing, in a small bowl whisk together mayo, teriyaki sauce, soy sauce, sesame oil, lemon juice, and salt. Pour dressing over chicken noodle mixture; toss to coat.
I made this in the afternoon and threw the (Big) bowl in the fridge until we were ready for it. The dressing thickened a little bit, but was delicious. It can definitely be eaten warmed or cold. We all chose warmed each time we had it but do-able straight out of the fridge. With the slight adjustments to the amounts, this fed 4 adults for dinner with leftovers for 3 lunches.
This one is kind of a triumph for me. I loved it and I don't really like any of the individual ingredients. I've never been a fan of bamboo, baby corn, or water chestnuts.. LOL
Enjoy this quick and easy out of the ordinary meal-we did! :)
Mo
Perfectly Poached...A How To
I'd often seen "poached chicken" listed in ingredients lists or in recipe directions but I never really knew what it actually meant. Well, finally one day, I looked it up.
Huh....Talk about easy!
Sweet! A guaranteed way to cook chicken and have it come out moist every time. I'm there!
So here you go. Your chicken poaching how-to;
Place desired number of chicken breasts in a saucepan with a lid. Cover breasts with water (or seasoned broth). Place over high heat and bring to a boil, uncovered. Once liquid is at a full boil, cover and remove from heat. Let sit for 20 minutes, untouched.
This will yield tender moist chicken every time, regardless of how many breasts you're poaching.
(If you're going to be freezing them afterwards, make sure to add enough of the liquid to the freezer bag to cover the chicken. This will help insulate against freezer burn.)
Your friend in cooking,
Mo
Huh....Talk about easy!
Sweet! A guaranteed way to cook chicken and have it come out moist every time. I'm there!
So here you go. Your chicken poaching how-to;
Place desired number of chicken breasts in a saucepan with a lid. Cover breasts with water (or seasoned broth). Place over high heat and bring to a boil, uncovered. Once liquid is at a full boil, cover and remove from heat. Let sit for 20 minutes, untouched.
This will yield tender moist chicken every time, regardless of how many breasts you're poaching.
(If you're going to be freezing them afterwards, make sure to add enough of the liquid to the freezer bag to cover the chicken. This will help insulate against freezer burn.)
Your friend in cooking,
Mo
Ab Fab!!! Tortellini with Vegetables
Well I have an absolutely wonderful recipe for you loves!
I pulled this one from the Super Suppers Cookbook. It's actually vegetarian but that could be changed easily enough.
I'm just going to tell you now......This was a HUGE hit in our house!! :) As a matter of fact, my text to Dominic (he was at job #2) was "Dinner is FREAKIN DELICIOUS!!!!!!!! Yumm! Go me!!! :D" LOL
So here you go...The whats and how to and then you can decide for yourself!
Tortellini with Vegetables
Nonstick cooking spray
2 Tablespoons olive oil
8 oz fresh mushrooms, sliced
1 zucchini, thinly sliced
1/2 cup finely chopped onion (I, as usual, just used a few shakes of dried minced)
2 cups fresh or frozen UNCOOKED three-cheese tortellini
4 cups marinara sauce (I used one 25 oz jar of Emeril's Hearty Marinara--Great Flavor!)
1 cup shredded mozzarella cheese (I sprinkled shredded 3 cheese mix until nicely covered)
~~This says Makes: 10 servings...not so much. This fed 4 adults with a small helping leftover.~~
Preheat oven to 350°F. Coat a 13x9x2-inch baking dish with cooking spray.
Preheat oil in large skillet. Saute mushrooms, zucchini, and onion in hot oil until tender. (I did zucchini and onion 1st, then added mushrooms a little later so they stayed a little more firm) Arrange tortellini in prepared baking dish. Top with cooked vegetables. Pour marinara over top.
Bake, uncovered, for 20 minutes. Sprinkle with cheese, bake 10 minutes more.
I served this with a delicious salad and some garlic bread. It was absolutely wonderful!!
I hope that you all try this. I'd love to hear from anyone that adds meat as well!
Delectable dining!
Mo
I pulled this one from the Super Suppers Cookbook. It's actually vegetarian but that could be changed easily enough.
I'm just going to tell you now......This was a HUGE hit in our house!! :) As a matter of fact, my text to Dominic (he was at job #2) was "Dinner is FREAKIN DELICIOUS!!!!!!!! Yumm! Go me!!! :D" LOL
So here you go...The whats and how to and then you can decide for yourself!
Tortellini with Vegetables
Nonstick cooking spray
2 Tablespoons olive oil
8 oz fresh mushrooms, sliced
1 zucchini, thinly sliced
1/2 cup finely chopped onion (I, as usual, just used a few shakes of dried minced)
2 cups fresh or frozen UNCOOKED three-cheese tortellini
4 cups marinara sauce (I used one 25 oz jar of Emeril's Hearty Marinara--Great Flavor!)
1 cup shredded mozzarella cheese (I sprinkled shredded 3 cheese mix until nicely covered)
~~This says Makes: 10 servings...not so much. This fed 4 adults with a small helping leftover.~~
Preheat oven to 350°F. Coat a 13x9x2-inch baking dish with cooking spray.
Preheat oil in large skillet. Saute mushrooms, zucchini, and onion in hot oil until tender. (I did zucchini and onion 1st, then added mushrooms a little later so they stayed a little more firm) Arrange tortellini in prepared baking dish. Top with cooked vegetables. Pour marinara over top.
Bake, uncovered, for 20 minutes. Sprinkle with cheese, bake 10 minutes more.
I served this with a delicious salad and some garlic bread. It was absolutely wonderful!!
I hope that you all try this. I'd love to hear from anyone that adds meat as well!
Delectable dining!
Mo
Resuming recipes... Easy 20 minute Beef/Veggie/Rice skillet
Happy Tuesday Friends!!
I have been remiss lately with the recipes...again. My most sincere apologies. I absolutely love discovering, trying, and then reporting all of our trials. But alas, I have let all of our "stuff" get in the way and just haven't been making new recipes much lately. We have had a couple lately which I will be presenting for you today and I also found some really wonderful sounding recipes this weekend and am super excited about trying and sharing them!! So....Let's get to it shall we?! :)
This is not only quick (Yay!! My fave!!) but it's a one pot too!! Woo Hoo!!
20 Minute Vegetable Beef and Rice Skillet Dinner (courtesy of FoodChannel.com)
Ingredients
1 pound ground beef (I used 2lbs.)
1 small onion, chopped (I used several shakes of dried minced)
1 can (14-1/2 ounces) diced tomatoes, undrained (used 2)
1 can (10-1/2 ounces) condensed beef broth (used about 18oz)
1 cup frozen mixed vegetables, thawed (pretty sure I used bout 2 cups)
2 cups instant white rice, uncooked (I did 2 heaping cups)
1/4 cup grated Parmesan cheese (yeah...I just added shredded taco cheese until it looked good)
Preparation
BROWN meat with onion in large skillet on medium-high heat; drain.
ADD tomatoes with liquid, broth and vegetables; stir. Bring to boil.
STIR in rice and cheese; cover. Remove from heat. Let stand 5 minutes.
I made a HUGE batch!! There was a TON of leftovers...but that's ok. It was yummy! And have I mentioned that it was easy....and fast....and only took ONE POT?!?!!! :D
We enjoyed it the night I made it and we've also enjoyed it for lunches since.
This one is definitely going to be added to the "oh crapdoodles!!...I forgot about dinner tonight" arsenal.
Hope you all enjoy it as much as we did.
Mo
I have been remiss lately with the recipes...again. My most sincere apologies. I absolutely love discovering, trying, and then reporting all of our trials. But alas, I have let all of our "stuff" get in the way and just haven't been making new recipes much lately. We have had a couple lately which I will be presenting for you today and I also found some really wonderful sounding recipes this weekend and am super excited about trying and sharing them!! So....Let's get to it shall we?! :)
This is not only quick (Yay!! My fave!!) but it's a one pot too!! Woo Hoo!!
20 Minute Vegetable Beef and Rice Skillet Dinner (courtesy of FoodChannel.com)
Ingredients
1 pound ground beef (I used 2lbs.)
1 small onion, chopped (I used several shakes of dried minced)
1 can (14-1/2 ounces) diced tomatoes, undrained (used 2)
1 can (10-1/2 ounces) condensed beef broth (used about 18oz)
1 cup frozen mixed vegetables, thawed (pretty sure I used bout 2 cups)
2 cups instant white rice, uncooked (I did 2 heaping cups)
1/4 cup grated Parmesan cheese (yeah...I just added shredded taco cheese until it looked good)
Preparation
BROWN meat with onion in large skillet on medium-high heat; drain.
ADD tomatoes with liquid, broth and vegetables; stir. Bring to boil.
STIR in rice and cheese; cover. Remove from heat. Let stand 5 minutes.
 |
| pre-rice and cheese |
I made a HUGE batch!! There was a TON of leftovers...but that's ok. It was yummy! And have I mentioned that it was easy....and fast....and only took ONE POT?!?!!! :D
We enjoyed it the night I made it and we've also enjoyed it for lunches since.
This one is definitely going to be added to the "oh crapdoodles!!...I forgot about dinner tonight" arsenal.
Hope you all enjoy it as much as we did.
Mo
Subscribe to:
Posts (Atom)