Rice Noodles with Shrimp & Cashews

Chilli Cashew Shrimp Noodles (52) WM

Serves: 4

Time: 25 minutes

Ingredients:

one package uncooked rice noodles
2 tablespoons honey
2 tablespoons fish sauce
1/4 cup soy sauce
1/4 cup hoisin sauce
1 lime, juiced
2 tablespoons peanut oil
1 pound raw shrimp, peeled and deveined
1 clove garlic, minced
4 red chillies, chopped
1 red bell pepper, sliced
1 cup whole roasted cashews
3 green onions, chopped
1/4 cup fresh cilantro, chopped

 

 

Chilli Cashew Shrimp Noodles (36) WMDirections:

  1. Boil a pot of salted water, and cook the rice noodles according to package directions (don’t overcook as they will continue to cook in the sauce).  Drain and rinse the noodles in cold water.
  2. Combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice.
  3. Heat a large skillet over medium-high heat.  Once the pan is hot spoon in half of the peanut oil, dump in the shrimp after the oil has gotten a tad bit warm.  Cook the shrimp until they are cooked through, then remove them from the pan.
  4. Add the other tablespoon of oil, the garlic, red chillies and red bell peppers; saute for about 3 minutes (you want the red bell peppers to still be crunchy).
  5. Add the cashews and stir fry for about a minute.
  6. Add the sauce and the shrimp to the vegetables then cook for another minute.
  7. Add the noodles and cook for about 3 minutes – stir until all of the ingredients are well combined.
  8. Scoop out the noodle mixture and place on individual plates, then top with the chopped green onions and cilantro.

 

Chilli Cashew Shrimp Noodles (70) WM

Taiwanese Pork & Homemade Noodles

udon noodles (77) WM

This was my attempt at making udon noodles.  done and done.  The noodles were tasty, but I need to work on getting them all a consistent size and smaller. The dough is a simple recipe that tastes pretty good.  I absolutely love the pork sauce, the Chinese Five Spice absolutely makes this dish!  If you have never had Chinese Five Spice you are missing it, it’s an amazing little jar of spice!

udon noodles (15) WM

Noodles

3 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup plus 2 tablespoon water

1. Stir together the flour, salt and baking soda in a bowl.  Make a well, add the water in the center and slowly mix in the flour.  Knead the dough for about 5 minutes (until smooth).  Cover the dough with plastic wrap and let it sit for an hour.

2. Knead the dough for 5 minutes, cover in plastic wrap and let it sit again for 15 minutes.

3. Roll the dough 1/5 inch thick.  Make 3 folds and sprinkle flour on each fold to the layers don’t stick.

4. Slice the dough into small strips, then lay on a plate.

5. Boil a pot of water and let the noodles cook until cook through (they should be a tad chewy).

udon noodles (34) WM

udon noodles (92) WM

Taiwanese Pork

1 cup chicken broth
4 tablespoons dark soy sauce (or oyster sauce)
4 teaspoon light (regular) soy sauce
2 teaspoon balsamic vinegar (or Chinese black vinegar or young balsamic vinegar if you can find it)
1 teaspoon Chinese five-spice powder
2 tablespoon brown sugar
1/2 onion, chopped
1 pound ground pork
3 cloves garlic, finely minced
several large handfuls fresh shiitake mushrooms, diced
1 stalk green onion, chopped

1. Mix together the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar and set aside.

2. Heat a wok over medium-high heat. When it’s hot cook the ground pork until it’s mostly brown but still pink – drain and set aside.

3. Add in the onion to the hot wok and cook for 1 minute.  Push the onion to one side of the wok and fry the garlic for about 30 seconds.  Stir in the almost cooked ground pork and cook for 2 minutes. Stir in the mushrooms and mix everything together.

4. Pour in the broth/soy sauce mixture and bring to a simmer.  Cook for 2 minutes, then stir in the green onions.  Serve over your homemade noodles.

udon noodles (77) WM

udon noodles (70) WM

 

Pineapple Upside Down Cake

pineapple upside down cake (34) WM

 

There is something wonderful about pineapple and maraschino cherries combined together – and it’s even better when it’s in cake form!  The cake had the perfect amount of fluff and denseness; I might even use this recipe for other types of cakes (gotta get creative with summer fruit!).  I used canned pineapple, but you could also use a fresh pineapple (I’m just horrible at cutting them and knew that I wouldn’t get fantastically shaped rings).

Ingredients:

1 can sliced pineapples

3 tablespoons unsalted butter

¾ cup light brown sugar

1 jar maraschino cherries

2 large eggs

2 tablespoons buttermilk

1 teaspoon vanilla

1 cup all-purpose flour

¾ cup white sugar

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

6 tablespoons (¾ stick) unsalted butter, room temperature

6 tablespoons buttermilk

 

pineapple upside down cake (51) WM

 

Directions:

1) Preheat your oven to 350 degrees F.

2) Drain and place the pineapple slices on a paper towel in one layer to absorb the excess juice.

3) Place the 3 tablespoons unsalted butter in a round 9″x2″ cake pan and put into the pre-heated oven until the butter is melted (about 5 minutes).  After removing the pan from the oven, tilt the pan in all directions to coat all sides of the pan with butter.

4) Sprinkle the brown sugar evenly over the bottom of the pan.

5) Place one pineapple ring in the center of the pan and arrange six more around it, then put the maraschino cherries in the center of each ring and in the spaces between them.

6) In a small bowl whisk together the eggs, 2 tablespoons of buttermilk and vanilla with a fork.

7) In a mixer bowl stir together the flour, sugar, baking powder, baking soda and salt.  Add the 6 tablespoons of unsalted butter and 6 tablespoons of buttermilk.  Beat on low speed just until the flour is moistened, then increase the speed to medium, or high if using a handheld mixer, and beat for exactly 1½ minutes (I’m not sure why it has to be exactly this amount of time, just do it).  Add one-third of the egg mixture at a time, beating for exactly 20 seconds and scraping the bowl each time.

8) Pour the mixed batter over the fruit in the pan and spread evenly.

9) Bake until a toothpick inserted in the cake comes out clean, 35 to 40 minutes.  Remove the cake from the oven and let cool for 2 to 3 minutes before removing from the pan.

10) Use a knife to make sure the cake is not stuck to the sides of the pan, then place your serving platter on top of the pan.  Turn the cake onto the plate and remove the pan.  If any pineapple or cherry pieces are move simply push them back into place.  Serve warm or cool.

 

pineapple upside down cake (70) WM pineapple upside down cake (55) WM

Balsamic Vinegar & Honey Chicken Skewers

Balsamic and Honey Chicken Skewers (9) WM

My car needed new front brakes so I took it to the mechanic today, and brought my bike to ride the 6 miles home.  The guy at the front desk asked if I needed a ride, I said ‘no, I’m going to ride my bike’ – he replied with, ‘next time you can use one of ours!’.  How very cool (and very Boulder) that my mechanic has several bikes that their customers can use!!

Onto this recipe.  As I’ve been saying in post after post, it’s summer so I have been grilling & using summer fruits and veggies – this recipe is no exception.  The balsamic vinegar & honey added a nice light touch of flavor to the chicken, and the quinoa & strawberry, goat cheese and nut salad were both a perfect compliment.

Balsamic and Honey Chicken Skewers (4) WM

serves 4

time: about 1 hour (marinade the night before)

Chicken Marinade Ingredients:

2.5 good sized boneless & skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3 tablespoons honey
1 teaspoon fresh rosemary, minced, plus more for garnish
kosher salt and freshly ground black pepper
Salad Ingredients:
strawberries
spinach
goat cheese
mixed seasoned/sugared nuts
I also used a cup of dried quinoa, cook according to package directions.

Directions:

  1. The night before.  Cut off any extra fat from the chicken breasts and then cut into 1 inch chunks and place in a gallon ziplock bag.
  2. Mix all of the remaining ingredients together and pour into the gallon bag with the chicken.  Mush around and refrigerate overnight.
  3. The day of.  Soak 3-4 wooden skewers in a shallow dish filled with water while getting the grill, quinoa and salad ready.
  4. Right before the grill is ready, thread the chicken pieces onto the water-soaked wooden skewers.
  5. Place the chicken skewers on the grill and cook until no longer pink, turning over so all sides get charred.
  6. Wash and slice a good few handfuls of ripe strawberries, place on top of washed spinach.  Crumble goat cheese and throw a handful of mixed seasoned/sugared nuts on top
  7. Eat with your favorite beer, because it’ll make it that much better!

 

Balsamic and Honey Chicken Skewers (18) WM

Cilantro Ginger Chicken Thighs with Cauliflower “Rice”

Asian chicken thighs & cul (26) WM

Chicken can be boring, unless you get creative with the marinade, and this is one recipe that makes chicken pretty good!  As always it’s best to let the chicken sit in the marinade for a few hours and overnight if you can – that way the flavors of the marinade get soaked up.  My friend made me cauliflower “fried rice” at her house and I thought it would be good with this chicken and a side salad, it was!  If you are following the Paleo diet you can eat this “rice”.

Serves: 4

Chicken Marinade

  • chicken thighs, about 2 a piece
  • 1 bunch green onions, cut into thirds
  • 2 garlic cloves
  • 1″ piece of fresh ginger, cut into fourths
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper to taste

1) Mix all of the marinade ingredients together and place in a gallon ziplock bag with the chicken thighs.  Mush the marinade around the chicken so that it is coated well.  Refrigerate for at least a few hours, and overnight if you can.

2. Heat up your BBQ coals, once they are ready pull out the chicken from the marinade and place on the grill.  Cook the chicken until it is no longer pink inside.  While the chicken is cooking make the cauliflower “fried rice” (recipe below) and a salad.

 

Asian chicken thighs & cul (5) WM

Cauliflower “Fried Rice”

  • 1 large head cauliflower
  • 3-4 cloves garlic, crushed
  • salt & pepper
  • coconut oil

1) Cut up the cauliflower into bite sized pieces, place in a microwave safe dish, add a tad bit of water and cover.  Microwave until the cauliflower is tender, about 20 minutes.

2) Once the cauliflower is tender mash with a potato masher (you want the pieces to resemble rice, so don’t go overboard with mashing), then place in a colander to drain excess water.

3) Heat up your skillet and add a scoop of coconut oil, add the cauliflower “rice”, crushed garlic, and season with salt and pepper.  Cook until the cauliflower has browned all over.

 

Asian chicken thighs & cul 15 WM Asian chicken thighs & cul (2) WM

Asian Fusion Tacos with Spicy Slaw & Queso Fresco

Asian Fusion Tacos (37) WM

 

Serves 4

Time: Forever, seriously.  About 1.5 hours. Why it took so long I have no idea.

 

These tacos were pure yumsy.  Though they took forever.  I thought this would be a quick meal, so the next time around I’ll be modifying a few things to make it a quicker dinner and a healthier dinner.  Believe me, there will be a next time.

Asian Fusion Tacos (34) WM

Ingredients:

Chicken Marinade
3 cloves garlic, finely minced
1 1/2″ piece ginger, finely minced
6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoon sesame oil
2 tablespoon honey
1 pound chicken thighs, cut into bite size pieces
2/3 cup flour
2/3 cup water
1 tablespoon cornstarch
coconut oil
Asian Fusion Tacos (31) WM
Sweet & Spicy Slaw
1 bag cabbage & kale slaw mix
1/8 bag shredded carrots
2 red chiles, seeded and  sliced
1 clove garlic, minced
1/4 ” piece fresh ginger, minced
1 tablespoon soy sauce
1-2 tablespoons honey
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 lime, juiced
2 teaspoons sesame seeds
black pepper, to taste
Toppings
warmed corn or flour tortillas or hard shell tacos
queso fresco cheese, crumbled

handful of chow mein noodles (or the entire container or 4 if you love them as much as I do!)

 

Directions:

Chicken.

1) Stir the marinade ingredients together in a large bowl with the chicken, then set aside while you make the sweet & spicy slaw (below).

2) Whisk the flour, water & cornstarch together until there are no lumps.

3) Heat a few inches of coconut oil in a cast iron skillet until it’s sizzling hot.

4) Add chicken chunks to the flour/cornstarch/water mixture and coat well.  Cook the chicken until golden and cooked through and then place on paper towels to remove excess oil.  Add the chicken to the bowl with the sauce and toss well.

Slaw.

1) Cut and stir all of the ingredients for the slaw together in a bowl, keep refrigerated until read to serve.

Put it together.

1) Heat the tortillas up until warm.

2) Place the chicken on each tortilla, top with some of the slaw, queso fresco, and chow mein noodles.  Drizzle with the extra marinade.

Asian Fusion Tacos (24) WM

Beer Glazed Citrus Chicken

Beer Glazed Citrus Chicken (29) WM

This dish had the perfect amount of citrus – it made me wonder why I never make dishes with orange in them.  I don’t like orange marmalade on it’s own, like in a sandwich, but man oh man is it good in this dish!  And, if you add arugula, tangerines and pine nuts to any dish you have a winner!  In the summer I also aim to have “summer” dinners and this one sure hit the mark!  It was light, fresh, super tasty and refreshing!

Serves 4

Beer Glazed Citrus Chicken

1/2 cup wheat beer
1/4 cup orange juice
3 tablespoons orange marmalade
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 – 2  pounds mix of boneless chicken thighs and drumsticks
1 teaspoon salt
1 teaspoon pepper

Orange Arugula Salad

handful of baby arugula
1/2 red onion, thinly sliced
canned tangerines
3 tablespoons olive oil
1 tablespoon freshly squeeze orange juice
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pine nuts, toasted

Beer Glazed Citrus Chicken (16) WM

Directions:

1) Preheat oven to 375 degrees F.

2) Combine the first 1/4 cup beer plus the orange juice, orange marmalade, and garlic in a small saucepan over medium heat; whisk until the mixture comes to a boil then reduce the heat to medium-low and simmer for about 10 minutes.

3) Heat a cast iron skillet over medium-high heat and add the olive oil.  Add the salt & pepper seasoned chicken to the hot skillet, browning on both sides (about 5 minutes per side).  After both sides are brown add the beer mixture to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the remaining 1/4 cup of beer scraping off any stuck bits off the pan; stir in the beer & orange marmalade mixture and turn off the heat.

4) Place the chicken in the oven uncovered basting the chicken with the glaze in the bottom of the pan every 5 minutes and bake for about 20 minutes / until the chicken is cooked through.

5) Whisk together the olive oil, orange juice, balsamic vinegar, salt and pepper until combined.  Toast the pine nuts.

6) Place a handful of arugula, tangerines, red onion and one chicken breast on each plate.   Drizzle with the dressing and sprinkle a few toasted pine nuts on top.

Beer Glazed Citrus Chicken (26) WM

Beer Glazed Citrus Chicken (6) WM

 

Artichoke & Asparagus Chicken Skewers

Artichoke & Asparagus Chicken Skewers  (22) WM

My husband and I really, really, really liked this dish!  We made it a second time with a pork tenderloin for a friend that can’t eat chicken and it’s equally as yummy!  The lemon herb vinaigrette is a little over kill / way too much oil for this dish so we skipped it the second time – I would highly recommend doing that.  The asparagus  that we get here in Colorado are way too skinny to put on the wood kabob stick, so I simply put them in the bag of marinade after I took the chicken / pork out of the bag, rolled the asparagus around a bit to coat them and then grilled them separately.

Serves: 4

Time: Refrigerate overnight, then 1 hour, approximately

Moroccan Chicken
1 1/2 – 2 pounds boneless skinless chicken, cut into bite size pieces
2 cloves garlic
1 inch piece fresh ginger, peeled and chopped
1/2 -1 teaspoon cayenne pepper)
2 tablespoons fresh cilantro
2 tablespoons fresh parsley
1 tablespoon smoked paprika
1/2 tablespoon cumin
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
Artichoke & Asparagus Chicken Skewers  (14) WM Artichoke & Asparagus Chicken Skewers  (5) WM

Lemon Herb vinaigrette

2 small to medium lemons, grated + juiced
1/2 cup olive oil
1 tablespoons fresh parsley, chopped
1 tablespoon salt
1 teaspoon honey
1/2 a lime, juiced

 

Minted Goat Cheese Yogurt
1/2 cup plain Greek yogurt
2 tablespoons fresh mint, chopped
1/2 teaspoon crushed red pepper flakes
1 lemon, juiced
salt and pepper, to taste
3 ounces soft goat cheese
Artichoke & Asparagus Chicken Skewers  (47) WM
Kabob Veggies
1 (6 ounce) jar marinated artichoke hearts
1 bunch asparagus
 
Artichoke & Asparagus Chicken Skewers  (17) WM
1) Add the ingredients for the chicken marinade to a food processor and blend until smooth, add to a gallon sized zip-lock bag with the chicken pieces and massage the marinade over the chicken.  Refrigerate overnight.
2) The day of:  Mix all of the ingredients of the minted goat cheese yogurt together, cover and set aside in the refrigerator until ready to eat.
3) Pour the lemon juice and add the lemon zest into a small sauce pan over low heat; bring to a simmer and simmer for about 1 minute or until the zest absorbs the juice.  You do not want the zest burn and get stuck to the pan.  Add this mixture to the olive oil, parsley, salt, honey and lime juice. Whisk to combine and set aside.
4) Get the coals of your BBQ ready. Soak the wood kabob skewers for about 5 minutes.
5) Thread the chicken and artichoke hearts on the wood kabob artichoke .  Place the asparagus in the bag of marinade and move around to coat.  Place the chicken/artichoke kabob artichoke plus asparagus on the grill and grill until the chicken is cooked through and the asparagus are tender but aren’t overcooked.
6) Serve the chicken with the the lemon herb vinaigrette, the minted goat cheese yogurt and couscous on the side.

 

Artichoke & Asparagus Chicken Skewers  (25) WM Artichoke & Asparagus Chicken Skewers  (36) WM

 

Buttermilk Lemon Pie with Apricot Blueberries

lemon blueberry pie (37) WM

Yummy!  I had some buttermilk that I didn’t use for buttermilk pancakes, lemons that I didn’t use for lemon meringue pie, and frozen blueberries that I needed to use up.  I found a job for a buttermilk lemon pie, and added my own twist as usual.

Ingredients:

1 baked pie crust

for the custard

1 1/2 cups white sugar

2 tablespoons + 1 1 /2 teaspoons cornstarch

8 tablespoons unsalted butter, melted

3 large eggs

2 teaspoons vanilla

1 cup buttermilk (1/2 pint)

lemon zest from 2 lemons

roughly 6 tablespoons lemon juice from roughly 2 lemons

for the apricot blueberry sauce

2/3 cup apricot preserves

2 cups frozen or fresh blueberries

lemon blueberry pie (6) WM

for the whipped cream topping

16 ounces whipping cream

4 tablespoons sugar

2 tablespoons vanilla

lemon blueberry pie (24) WM

Directions:

1. Stir the sugar and cornstarch.

2. Beat in the melted butter, eggs, vanilla, buttermilk, lemon zest, and lemon juice.

3. Bake until set, about 45-55 minutes in a 325 degree oven.

4. Meanwhile.  Heat the apricot preserves & blueberries over medium heat in a saucepan until the two “melt” together.  Set aside until the custard pie has finished cooking.

5. Pull the cooked custard pie out of the oven, spoon the apricot / blueberry sauce over the custard and let cool.

6. Right before serving make the whipped cream topping and decoratively scoop on top.  Serve chilled.

 

lemon blueberry pie (13) WM

Wild rice, Chicken, Sweet Potato, Cashew Arugula Salad

wild rice salad (83) WM

I love adding wild rice to my salads, I am now a believer in adding sweet potatoes to my salads too!  Did you know that wild rice isn’t actually rice?  It is actually four species of grasses forming the genus zizania and the grain which can be harvested from them.  

 

Chicken Marinade:

3-4 chicken breasts, sliced into fourths

1/2 cup orange juice

1/2 cup balsamic vinegar

1/4 cup honey

1/2 teaspoon red chili powder

pinch of salt

wild rice salad (43) WM

Salad Ingredients:

cooked wild rice (we used 2 cups uncooked, this was too much)

1 sweet potato

Arugula

cashew pieces

dried cranberries

olive oil

salt

pepper

 

Dressing:

2 lemons, squeezed

1/3 cup olive oil

2 tablespoons honey

2 garlic cloves, crushed

1/4 teaspoon salt

 

Directions:

1) Combine the ingredients for the marinade (minus the chicken) and boil on medium heat for about 10 minutes until the sauce becomes thick.  Cool for about 10 minutes and pour over the chicken pieces.  Marinade for at least 1 hour (which should be the amount of time it takes to prepare the rest of the meal) or overnight.

2) Cook the wild rice.

3) Heat your oven to 375 degrees F.  Peel the sweet potato and cut into 1/4″ squares.  Place into a baking dish drizzle with olive oil and sprinkle with salt/pepper, stir to coat.  Bake for about 30-40 minutes stirring every 10 minutes to make sure the sweet potatoes do not burn.  Once they are cooked through remove from the oven and set aside.

4) Combine all ingredients for the dressing and place in an airtight container so you can shake and combine the ingredients more easily.

5) Cook the chicken pieces in a medium-high heat skillet pouring in the marinade.

6) Once the rice/chicken are cooked, place a handful of arugula on each plate, place a scoop of rice on top of that, add a few pieces of chicken, and top with the sweet potato pieces, cashew pieces, dried cranberries and sprinkle with the lemon honey dressing.

wild rice salad (80) WM

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