Asian Noodle Salad

You can see/read the play by play of the recipe with pictures here. It made a huge portion. It took the biggest bowl I had, the one I never use, way back in my cupboard. This says it feeds 6, but I'd say more like 8-10. I know, lots of  ingredients, but it was good, like some yummy thing you'd get at Pei Wei.

Prep Time: 30 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 6

SALAD INGREDIENTS:

Ingredients

• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste  ( I used 1/4 head--asked the grocer to cut the head for me in the store)
• 1/2 head Sliced Purple Cabbage, Or More To Taste  ( I used 1/4 head)
• 1/2 bag 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 ( I left these out)
• 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
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped  ( I left these out)
• 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.

Penne Rosa with Shrimp

You could easily use cubed chicken instead of shrimp on this one, I just liked that it was tomato cream-ish without feeling heavy since it uses greek yogurt (I get Fage 0% from Costco).

Penne Rosa with Shrimp

Ingredients

• 12 ounces whole wheat penne
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 8 ounces button mushrooms, sliced
• 2 medium tomatoes (about 1/2 lb.) chopped
• Salt and pepper, to taste
• 4 cups fresh spinach
• 10 ounces medium raw shrimp, peeled and deveined
• 1/2 cup marinara sauce
• 1/3 cup 0% plain Greek yogurt
• 1/4 cup grated parmesan cheese

Instructions

1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

PF Chang's Lettuce Wraps

I guess this is more of an appetizer, but we had it for dinner. I loved it. I thought it tasted just like the ones at PF Changs. The kids weren't that into it, but I still think it was repeat worthy.

PF Chang's Lettuce Wraps

Serves 2-3

Ingredients:

1lb ground chicken breast

1/2 medium onion, minced

salt & pepper, a dash of each

2 large cloves garlic, minced

1 inch nob fresh ginger, peeled & minced

1 Tablespoon sesame oil

2 1/2 Tablespoons soy sauce

1/2 Tablespoon water

1 Tablespoon natural peanut butter *I just used Skippy*

1/2 Tablespoon honey

1 Tablespoons + 1 teaspoon rice vinegar

2 teaspoons chili garlic sauce (or more if you like it hotter) * I completely left this out*

dash of fresh pepper

3 green onions, chopped

1/2-8oz can sliced water chestnuts, drained & chopped

1/4 cup peanuts, chopped

10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

Orange Creamsicle Cookies

I'm getting tired of my staple recipes we have every week so I've been trying some new ones from pinterest. I usually shy away from ones with funky ingredients that I don't already have on hand, because if we don't like it, I hate having some weird spice in my pantry that I'll never use again. Here are a few of the latest...more to come.
I'm always looking for recipes that I can use oranges in when they are in season. These were to die for.

Orange Creamsicle Cookies 

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

S'more Cups

These are yu-u-u-mmmmmy!!

7 whole graham crackers, crushed (1+ cup crumbs)
1/4 cup powdered sugar
6 Tbs butter, melted
4 bars milk chocolate candy, divided
24 large marshmallows

Preheat oven to 350.  Combine cracker crumbs, powdered sugar, and butter in a small bowl.  Place 1 Tbs crumb mixture in each cup of a mini muffin pan.  Press crumbs to form a shallow cup.  Bake 4-5 minutes or until edges are bubbling.  Meanwhile, break two of the candy bars into rectangles. Remove pan from oven and place one rectangle into each cup.  Top each cup with a marshmallow.  Return to oven for 2-3 minutes or until marshmallows are softened. Remove pans from oven and top each marshmallow with remaining chocolate squares (or you could use chocolate kisses or chocolate chips).   Return to oven again until chocolate is melted.  (The original recipe calls for melting the chocolate and then dipping the tops of the cups when they are completely cool.)  Cool on cookie rack for 15 minutes.  Carefully remove cups from pan.

Reeses Chocolate Peanut Butter Rice Krispie Treats

My friend made these and they were pretty yummy. Totally over the top and while hardly a traditional rice krispie treat by the time you are done, definitely a worthy upgrade.

Reeses Chocolate Peanut Butter Rice Krispie Treats

     6 cups Cocoa Krispies Cereal (my friend used regular Rice Krispies)

     16-18 Reeses Peanut Butter Cups, diced

     5 Tbs butter or margarin
     3 Tbs light karo syrup
     1 (10 ounce) package plus 2 heaping cups miniature marshmallows
     1/3 cup peanut butter
     1/2 cup chocolate chips


In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside.


In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside.


In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly.


When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.


Makes a 9 x 13 in. sheet of treats.