Asian Noodle Salad

I could have sworn I had posted this recipe a long time ago, but when I went to search for it today nothing came up. Tragic I've kept this recipe from being in your lives for so long. It is delicious and every time I have made it people have asked for the recipe. Not only is it delicious, but for those who are health-minded, it is also healthy. Furthermore, for those who are into aesthetically pleasing food, it is also very colorful. Without further adieu, here is the Asian Noodle Salad...  Mmmm...

Asian Noodle Salad

I got this recipe from the Pioneer Woman blog, if I mustn't claim it for myself.

Serves: 6-8  (can also add chicken for extra protein, or to make it a meal)

SALAD INGREDIENTS:

1 package Linguine Noodles, Cooked, Rinsed, And Cooled

½ heads Sliced Napa Cabbage, Or More To Taste

½ heads Sliced Purple Cabbage, Or More To Taste

½ bags Baby Spinach, Or More To Taste

1 whole Red Bell Pepper, Sliced Thin

1 whole Yellow Bell Pepper, Sliced Thin

1 whole Orange Bell Pepper, Thinly Sliced

1 bag Bean Sprouts (also Called Mung Bean Sprouts)

Chopped Cilantro, Up To 1 Bunch, To Taste

3 whole Scallions, Sliced

3 whole Cucumbers Peeled And Sliced

1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

_____

FOR THE DRESSING:

1 whole Lime, Juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up To 3 Tablespoons) Sesame Oil

⅓ cups Brown Sugar

3 Tablespoons Fresh Ginger Chopped

2 cloves Garlic, Chopped

2 whole Hot Peppers Or Jalapenos, Chopped

Chopped Cilantro

Preparation Instructions:

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

Gourmet Shrimp Fettuccine

2 T olive oil
2 tsp. minced garlic
1 large onion, sliced into rings
1/4 c. thinly sliced celery
1 tsp. basil
1 tsp. oregano
1 T. parsley (optional)
1 can cream of celery or mushroom soup
1 jar artichoke hearts - well drained (optional) or
1 c. sauteed mushrooms (optional)
1/2 c. cream
2 T. lemon juice
3 T. butter
1 pound of uncooked shrimp, peeled
1 pound of fettuccine or linguine
1 tsp. oil
1 c. grated Parmesan cheese

In a skillet, saute garlic, onion and celery in olive oil until onion is translucent.  Add seasonings, stir to blend.  Put these ingredients into a saucepan.  Add soup, cream and lemon juice to saucepan.  Cook fettuccine in a large pan with 1 tsp. oil and 1 tsp. salt. While pasta is cooking, melt butter in the same pan that the herbs were in, saute shrimp until no longer pink.  Drain fettuccine, place into a serving dish.  Add 1/2 Parmesan cheese to the sauce.  Stir the shrimp into the sauce.  Pour over pasta and sprinkle on the rest of the cheese.

*I always cut the onion and celery the night before.
*If you're using cooked shrimp, barely warm the shrimp in the sauce.

Chicken Enchilada Pasta

I can see Rob and Lorena and Andrea really liking this pasta, okay, and Amy and John. Dad, probably wouldn't "care for it." It got rave reviews on Pinterest so I decided to give it a go. At first I thought it was kind of weird because I wasn't used to these flavors in pasta, but after a few bites I really, really liked it. It was different way to satisfy my Mexican food craving. The only thing I would change would be to add a dollop of sour cream on top, along with fresh tomatoes. The only toppings we had were avocados (definitely recommend) and olives. Green onions would be good, too. Anyway, it was easy and yummy and something totally new--give it a try!

 

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced (I left this out)

1 {4 oz.} can diced green chilies

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream (I used low fat)

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.

Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Spaghetti Squash Pasta

I made this for dinner last night and it was delicious and pretty healthy, too! Win win!
Cooking with spaghetti squash just might be my new way of cooking, at least when it comes to pasta dishes.

I found this recipe on pinterest, but the actual source comes from here.

Ingredients:
1 whole spaghetti squash
2 TBS extra virgin olive oil
4 cloves garlic, minced
1 cup chicken broth, divided
1/3 cup sun-dried tomatoes, chopped
2 cups broccoli florets
1 cup frozen peas
2 whole chicken breasts, grilled and sliced
1/4 cup grated parmesan cheese
1 pinch salt/pepper to taste

Directions:
1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved parmesan cheese.

Pantry Pasta for Two

Found this on The Pioneer Woman. See that blog for full photo instructions that will make your mouth water. It was pretty simple, all pantry ingredients, and packed with good flavors. I think this is my favorite home made pasta sauce. I think it's all about a good, sweet cooking wine.

Prep: 15 mn 

Cook: 20 mn

Ingredients

• 2 Tablespoons Olive Oil
• ½ whole Red Onion, Diced
• 3 cloves Garlic, Minced
• 1 can (14.5 Ounce) Diced Tomatoes With Juice
• ⅓ cups Assorted Olives, Pitted And Roughly Chopped
• ⅓ cups White Wine
• 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
• Kosher Salt
• Freshly Ground Black Pepper
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• Grated Parmesan Cheese
• ½ pounds Linguine, Cooked Al Dente And Drained
• 1 teaspoon Olive Oil

Preparation Instructions

Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.
Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.
Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.
Serves 2 - 3.

For all you PUMPKIN lovers out there (two recipes)

Since it seems all of us (minus Brian) are craving pumpkin these days, here are a couple more recipes to satisfy your craving! I haven't made the pumpkin ravioli yet (I'll save that for a night Brian is at the hospital) but it looked so good I had to share it anyway! If anyone else tries it first, let us know! By the way, both of these recipes are from Cooking Light magazine, just in case anyone is trying to be healthy.

Also, as a follow-up to my butternut squash orzotto recipe, it was divine! I actually made it as a risotto instead of using orzo and I absolutely loved it! Lorena, not to knock the asparagus risotto, but I loved this one even more, so I think you and Rob would also like it a lot.

Pumpkin Streusel Buns

Andrea and I made these this weekend and they were delicious! I used cream cheese frosting instead of the suggested glaze, but I wish I would have just used the glaze because the cream cheese frosting made them almost too sweet!

Yield: 12 servings (serving size: 1 bun)
Ingredients

Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree (canned pumpkin)
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces



Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract



To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).


Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)


Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.


Preheat oven to 375°.


Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.


To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Pumpkin Ravioli

Ingredients
1 1/4 cups canned pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 round wonton wrappers
1 tablespoon cornstarch
Cooking spray
1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3 tablespoons chopped hazelnuts, toasted (optional)

Preparation
Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli. (*You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked.)

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.