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Monthly Archives: July 2015

Asian “Noodle” slaw salad with Thai peanut and ginger dressing

   
   
I gotta tell YA! My kitchen just got a little bit cooler this afternoon with this delicious recipe.  Cool, crisp and totally refreshing, it’s the type of food you’ll really enjoy on hot summers day. 

Ingredients:

(Salad)

1/2 head red cabbage shredded 

1/2 head green cabbage shredded 

1/2 head Napa cabbage shredded

4 carrots shredded

3 stalks of Bok choy chopped

1/2 package instant rice noodles

1/2 cup dry roasted edamame 

1 cup Wonton crisps

(Dressing)

3/4 cup olive oil

3 garlic cloves grated

2 tablespoons “Thai” peanut sauce

2 tablespoons ground ginger 

1 tablespoon sesame oil

2 tablespoons rice wine vinegar 
2 teaspoons low sodium soy sauce 

In a large bowl, fill with warm water. Place instant noodles in water and soak for 2 mins till noodles becom loose and soft. Drain and add to a large bowl. 

Shredded all cabbage and carrot  with a box grater. Add to same bowl as noodles.  Chop Bok choy and add to bowl. Add in edamame and mix with tongs. Set aside. 

In a medium mixing bowl,  whisk together above dressing ingredients. Whisk till combined and pour over salad. Toss and Combine fully. Add salad to a large platter and sprinkle wonton crisps over top and serve. 

Prep time: 10 mins

Serves 8-10 peeps

EDF,HH,VEG, 

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Beer battered smoked paprika onion rings with chipotle mustard aioli.

   
 
Super good!! That’s about all I can say!! Whether with burgers, hotdogs, or even by themselves these are sure to please. Sweet and smokey with tons of flavor and the chipotle dipping sauce is just the added bonus to these babies. 
Ingredients: 
1 cup all purpose flour

1 egg  
2 large Vidalla onions thick sliced

3/4 Sam Adams summer ale or light larger

2 teaspoons smoked paprika

2 teaspoons garlic powder
Canola oil

Salt pepper

Chipotle mustard aioli: 

3 tablespoons Chipotle mustard

2 teaspoons mayo

1 teaspoon dry parsley

1 teaspoon cayenne pepper

Salt and pepper

Directions: 

  • In a med bowl, whisk together flour, egg, smoked paprika, garlic powder, salt and pepper and combined. Add  beer and whisk till combined. I usually let the batter sit for about 20 mins. 
  • Cut onions into thick slices and separate the onions into rings. If you do not own a deep fryer like me  than this method works just the same. In a large sauce pan pour in oil and heat over high heat. You want your thermometer to be reading about 350. 
  • Once oil reads at 350 , dip the onion rings into the batter , drip off  the excess batter.  Add rings to the hot oil. Fry until golden brown, ( about 3-4 mins) . Fry in small batches, this will prevent sticking and overcrowding. 
  • Sprinkle salt over batches of rings as soon as they come out of the oil. 
  • In a small bowl, combine chipotle mustard, mayo, cayenne pepper, parsley, salt and pepper. Mix add to a small serving dish next to or rings and serve. 

Cooking time: approx 12 mins 

Serves 6 peeps

KF,EDF

Caprese style English muffin pizzas. 

   
   

These I have to tell you are one of my most favorite recipes my mom made for me as a kid! Every Friday night, we would have pizza night! Something that I try and do every Friday night with my own kids. It was always just my mom and I and let’s face it, we were far from having the cash to enjoy a “Take-out” pizza so, instead she would always make these wonderful “homemade” pizzas for us and they were ALWAYS amazing! These were such a treat to have. Sometimes instead of adding mozz, sauce, or whatever she would put on them, she would add slices of velveeta, tomato and top with bacon…Super good! This is my grown up version of the English muffin pizza. Super quick and if you cook them under the broiler they take only minutes to cook. My girls love these and there are so many ways and different toppings you can add. This recipe is not rocket science but, more of a fun little recipe to make that will make everyone in your family happy. 

Ingredients: 

4 whole wheat English muffins split in half

8 thin cut “beefsteak” tomato slices 

4 thick slices of fresh mozzarella

8 fresh basil leaves

2 teaspoons smoked paprika

4 garlic cloves 

Olive oil

Salt and pepper

Preparation: 

Heat oven on broil, place sliced “sliced” English muffins on a cookie sheet, drizzle with olive oil and add a dash of salt and pepper. Broil muffins till golden and crispy on top( about 3-4 mins).

Remove and rub garlic gloves over each slice. Add 2 slices of tomato, 1 slice of mozzarella to each slice.

 Sprinkle a little bit  smoked paprika on top and transfer back to broiler. 

Broil till cheese is brown and melted on top ( about 2-3 mins) remove, sprinkle with salt and pepper and add 2 basil leaves to each top and serve. 

Cooking time: approx 7-8 mins

Serves 4 peeps

KF,EDF,DF,LF