More Saucy Noodles

 



Here's another quick recipe using two Saucy Mama dressings. It's Asian inspired and just like last week's recipe, it has only 7 ingredients. Thanks Saucy Mama for doing all the hard work!

Chicken Sesame Peanut Noodles

8 oz linguini
1/2 cup Saucy Mama Pacific Rim Ginger Dressing
1/4 cup Saucy Mama Sesame Ginger Dressing
1/4 cup creamy peanut butter
1 T toasted sesame oil
4-5 chopped scallions
1/2 pound ground chicken

1/4 cup chopped peanuts or toasted sesame seeds for garnish
Crushed red pepper flakes for topping (optional)

Sauté your chicken on stovetop on medium heat with a little salt and pepper until cooked through and in little crumbles. Drain any fat from the pan and set aside. While chicken is browning, cook linguini according to package directions, chop your scallions and make the dressing.

To make the dressing: whisk together the 2 Saucy Mama dressings with peanut butter and sesame oil.

That's it, dressing is done. Doesn't it look yummy? I could dive right in. Add cooled/rinsed pasta, chicken and chopped scallions. Mix well, and plate with chopped peanuts or toasted sesame seeds. Serve at room temp and add a pinch or two of crushed red pepper flakes for a bit more heat.

 

Pork Sirloin with a Thai flair

I became a fan of Thai food in the 80's. A restaurant called The Star of Siam opened across the street from my office building and I went there for lunch or ordered in almost every day. Guess what- lunch at the time was $4.95, how could I go wrong? I just loved the flavors they offered. And I never got tired of their menu. Now this was before I got into cooking, so you can imagine that when I started experimenting in the kitchen I had to learn a few Thai dishes. Here's one I came up with tonight that I can't say is by any means authentic, but the Thai flavors are there: Red curry, peanuts, chilis and lots of veggies. I braised this dish on the stovetop, and I'm pretty sure Thai cooking does not involve braising. But it is so delish I have to share. Any ingredients that you are not familiar with are most likely available in the International aisle of your local grocery store.

Braised Pork Sirloin with Coconut Milk and Thai Spices
This recipe was inspired by Kathy Griffin, a favorite internet cooking buddy who made me remember how yummy cooking pork with coconut milk is

2 pounds pork sirloin
salt and pepper for seasoning pork
2 T canola oil
1 onion diced
1 T red curry paste (I used Thai Kitchen)
2 cloves garlic chopped
1 can unsweetened coconut milk
1 cup fat free low sodium chicken broth (I had this left over in my fridge- I think you can sub 1 cup of water instead of opening a new can or box of broth)
1 T fish sauce
2 T brown sugar
1/4 cup peanut butter
1/4 cup Thai Kitchen Peanut Satay Sauce
1 T chili garlic sauce
Juice of 1 lime
3 T chopped dry roasted peanuts for garnish
2 T cilantro leaves for garnish

Jasmine rice
4 oz mushrooms
6 oz string beans
1 red pepper sliced

Ready to cook? Let's make the cooking sauce/liquid first. I used my blender. Put your red curry paste, garlic, coconut milk, chicken broth, fish sauce, brown sugar, Thai Kitchen Peanut Satay Sauce, peanut butter and chili garlic sauce in a blender. This is an easy blend and you'll be done in less than a minute. Look at that beautiful color.

Set the sauce aside and let's tend to the pork. Liberally salt and pepper both sides of the sirloin.

Heat canola oil in a skillet and brown pork on all sides. As tedious as this sounds, this is an important step because you want to seal all the juices inside the pork. So sear the top, bottom, sides and ends.

Remove pork from skillet and place in large soup pot. Add the chopped onions. Why would you add onions to a Thai dish? Truth be told, my mom added onions to all braised dishes. And it didn't hurt this dish one bit and added some lovely flavor. After the long cooking time they almost evaporated.

Now, get that delicious braising liquid out of the blender and add it to your soup pot.

Bring liquid to a boil, lower temp to simmer and braise (covered) on stove top for 2-1/4 hours. If you have the time, turn the roast every half hour or so. I usually babysit my braised roasts, but I don't think it's necessary.

While roast is cooking make your rice and prep you veggies.

 After 2-1/4 hours of cooking your roast add the vegetables. Cook for an additional 15 minutes and add the fresh squeezed lime juice. Your dinner is ready. When plating, add some chopped peanuts and cilantro for a garnish and enjoy! It's a feast you will make again and again. I have quite a bit of sauce/gravy left over and I'm thinking I'm either going to spoon feed it or intravenously inject it to myself, or make a soup. I think the soup idea is the best option.

Dig in, this a dish you will enjoy!

Decadence

There was a recipe floating around facebook a few weeks ago for a Peanut Butter Chocolate Eclair Ice Box Cake. I've never made an ice box cake, nor eaten one as far as I know, and thought this would be a new learning experience. And it sure was. It turned out that some of the measurements were incorrect and I was left to improvise. For anyone who makes my recipe, please let me know if this is what an ice box cake should taste like, since I am a bit clueless. Oh and I lightened this baby up as much as I could because I know you're all going to want seconds.

Peanut Butter Chocolate Eclair Cake with Chocolate Frosting
makes 16 slices in a 9 x 13 inch pan

Cooking spray
1 box chocolate graham crackers (you will have a few left over)
2 boxes Jello Sugar Free/Fat Free Instant Vanilla Pudding (1 oz each)
3-1/2 cups fat free milk
1 8 oz container of Sugar Free Cool Whip defrosted
1 cup peanut butter
1 cup mini chocolate chips

Frosting
this is Diane Smith's recipe and it is out of this world rich
1/4 c unsalted butter softened
1/4 c cocoa- I use Hershey's Extra Dark, yummmmm I really see a difference when I use this brand
1/4 c low fat evaporated milk
1-1/2 c powdered sugar- Diane uses more and you can too, but I decided to cut back
dash of salt
2 T peanut butter (my addition)
2 T crushed dry roasted peanuts (also my addition)

Spritz a baking pan with cooking spray and set aside. In large bowl combine instant pudding and milk. Whip a minute or two (I used a hand mixer) and add your peanut butter. Whip a few minutes more until all seems combined. Now fold in your whipped topping. 

 

 

I discovered a half a bag of chocolate mini chips in my freezer and decided to toss those in too.

 

 

Set this creamy bowl of loveliness aside and let's get ready to assemble the cake. In sprayed baking pan lay 7-1/2 graham grackers on the bottom.

 

 



Top with half the pudding mixture.

 



 

Add another layer of graham crackers and top that with the rest of the pudding mixture. Just one more layer of graham crackers and we're ready to make the frosting.

 

 

In large bowl cream the butter, cocoa, salt and evaporated milk. Now add the peanut butter and whip until incorporated. Add the powdered sugar and combine until smooth. Spread over top layer of graham crackers and sprinkle with crushed peanuts.

 

 

 

Cover tightly with plastic wrap and refrigerate for 12 hours. Then get ready to dig in. Well, not really dig in, try and cut this as civilized as possible. I cut mine into 16 portions, and I must say, cutting the cake was the hardest part of this experiment. But I did it and it tastes great! And it's so much lower in calories and fat than other cakes of it's kind. Doesn't this look decadent and inviting?

 

 

Give this cake a try, I know you will like it. And when you do, get back to me and let me know if this is indeed an ice box cake and maybe some instructions on how to easily cut it.

 

The re-mix: I might try this combo as a trifle. And I may at sometime replace the peanut butter with a creamy raspberry/vanilla type pudding with the addition of fresh raspberries. I might even make the chocolate frosting with a hint of raspberry jam. Ooh this was delicous fun! 

Crunchy Chewy Granola Bars

I've been making granola bars for years because I just can't eat the packaged ones found in the grocery store. Either they're too sweet, too crunchy, or taste like tree bark. And as much as I try to be a nature lover, tree bark is not something I'd like to ingest.

A few months ago I bought a baking pan with square indentations, and last night when I was mixing up the batter for some peanut butter raisin granola bars, the light went off in my head- Use the new pan for the bars, you'll get 4 sides of crunchy crust and a chewy middle in each and every bar.

Peanut Butter Raisin Granola Bars
Makes 8 individual 2-1/2 inch square bars

Cooking spray
1/2 stick butter
2 egg whites
1/2 cup creamy peanut butter
1/3 cup Splenda no calorie sweetener
1/4 cup honey
2 cups old fashioned oats
1 tsp ground cinnamon
1/2 cup raisins

Pre heat oven to 350 degrees. Prep pan with cooking spray. Melt butter and set aside to cool. In large mixing bowl beat egg whites until frothy. Mix in peanut butter, sugar and honey. Here's a nice tip: spray your measuring cups with cooking spray before adding peanut butter and honey and they won't stick, they'll slide right out. Now add the butter and mix. You'll have a very smooth mixture at this point. Now it's time to add the oats and cinnamon. Sometimes I add the oats whole. But last night I took 3/4 cup of oats and pulverized them in my spice grinder. I like the end result better this way, but if you're too lazy to do this, go ahead and add the oats without the grinding step. Now add the raisins.

If you're using a pan like mine, you'll get 8 bars that are between 3/4 inch to 1 inch deep. Place batter into square indentations and smooth with your clean hands. You're now ready for a quick bake.

Bake 12-15 minutes in middle rack until edges begin to slightly brown. Do not overcook.

Let cool about a half hour and enjoy!

Re-Mix: There are so many variations for this recipe and I don't believe I've tried them all yet, but here are some ideas. Instead of the raisins add mini chocolate chips and a little vanilla extract. Crushed roasted peanuts are always a welcome addition, and I have even added macademia nuts and candied pineapple, which is really a treat. And even better than the Splenda sweetener, is brown sugar. Oh, and if you are a fan of dried fruit, add some dried apricots for some zing. Go through your fridge and freezer, I bet you've got ingredients for your own custom made granola bars. Just remember that cinnamon is a strong spice and it might have to be eliminated with certain combinations.

If you don't have a pan like mine, this recipe will work in an 8 x 8 inch pan, baked for 20 minutes. I would cut the bars into 12 pieces (4 x 3) not quite square.

Mongolian Beef

I am so loving my internet cooking friends and can't believe all the great recipes they share with the world. In case you missed this one, a few days ago Lillian Russo posted a recipe on her blog My Recipe Journey  called Super Easy Poor Man's Mongolian Beef and I came to the conclusion that she wrote this recipe just for me. I know you didn't Lillian, but I can sometimes be self centered and this dish had my name on it, it really did.  It's cost effective, quick and even had some sherry in it, which I often forget is a super flavor booster. I made a few changes to your recipe, but it's still your creation and so delicious I want to share both versions with my readers.

Quick Mongolian Beef
Inspired by Lillian Russo

1 lb lean ground beef
1 small onion diced
1 T toasted sesame oil
1 T canola oil
1-1/2 tsp garlic grated or minced (about 6 small cloves)
1-1/2 tsp fresh ginger grated
2 T brown sugar
2 tsp sriracha sauce (use 1 tsp if you don't like a lot of heat)
1 T dry sherry
1 T dry white wine (I used chardonnay)
1 T rice wine vinegar
1 T creamy peanut butter
chopped scallions for garnish
thinly sliced Fresno pepper for garnish

In large skillet over medium heat brown the beef, onion, garlic and ginger in the canola and sesame oil.

While the beef is cooking prepare the sauce. In medium size bowl combine the brown sugar, sriracha, sherry, wine, rice vinegar and peanut butter. Whisk until incorporated.

When meat is browned, add the sauce and simmer a few minutes to let the flavors marry (love that expression Lillian). While all this was cooking, I realized I had some previously sauteed mushrooms in my fridge, chopped them and added them to the melange. It was a great compliment to the dish, but certainly not necessary. Lillian served her Mongolian Beef with rice, which probably would have been my choice too. But if you have no rice, noodles are a great option. And don't forget to garnish with scallions, Fresno pepper slices, cilantro and how about some chopped dry roasted peanuts? I didn't have the peanuts or cilantro, but even with no garnish, this dish is delish. Give it a try.

Whimsical

As I said in my last post, I'm always trying to come up with some fun, new treats for the holidays, so last night and a good part of today I spent experimenting and making what I'm calling Elvis Cupcakes. Yes, I'm an Elvis fan, check out an earlier post on Elvis Bread and you'll either like my puns or think I'm nuts. Since I  recently dove head first into the mini cupcake and mini cookie genre, I decided to try something in that realm, and between the banana, peanut butter and candied bacon in this recipe, I must say it's a little out there, and perfect for anyone who likes their taste buds to explode in delight. Is there anyone who doesn't like that feeling?

Elvis Mini Cupcakes
makes 36

Ingredients for Cupcakes:
2 cups AP flour
2 tsp baking powder
1/2 tsp salt
4 T unsalted butter at room temp
2 T canola oil
3/4 cups Splenda no calorie sweetener
2 large eggs at room temp
1 large egg white at room temp
1 tsp vanilla extract
4 ripe bananas, the browner the better
1/2 cup lite sour cream

Peanut Butter Filling:
Approximately 1/4 cup creamy peanut butter

Frosting:
8 oz low fat cream cheese
1/2 cup butter
1/2 cup creamy peanut butter
2 tsp vanilla extract
3/4 cups confectioners sugar

Bacon Topping:
4 slices bacon
1/4 cup Splenda Brown Sugar Blend

This is an easy cupcake recipe to put together. Pre heat your oven to 350 degrees. Line cupcake tins with paper liners and lightly spray them with PAM or your choice of cooking spray.

To make the batter: In medium size bowl combine flour, baking powder and salt. Mix with a spoon or fork to combine and set aside.

In small bowl mash bananas and add sour cream. Mix well and set aside. I think the sour cream is what gives this batter the tender texture when it bakes.

Using an electric hand mixer beat butter, oil and Splenda until incorporated. I like to do this boring task for 3-5 minutes. Add eggs, egg white and vanilla. Mix until combined. Add half the dry ingredients and mix until almost incorporated. Now add the dreamy sour cream and banana mixture and gently fold into batter. Add the rest of your dry ingredients, mix well and  spoon into lined cupcake  pans.

As you can see I'm not the most consistant when adding the right amount of batter to the tins. It doesn't seem to matter in this recipe, but I try not to overfill the cups. Bake about 18 to 20 minutes and let cool.

After about a half hour/45 minutes of cooling and the cupcakes are no longer hot to the touch, you're going to do a little surgery. With a small paring knife, cut a circle in the middle of the top of the cupcakes to make a well. I used my mom's old grapefruit knife and it worked great. Here's are some pictures of what you're trying to acheive.

Just pull out the little plug and set it aside. You won't be using these so feel free to munch on them while you're finishing the rest of the cupcakes.

Fill each hole with peanut butter and try and be careful to stay in the hole. I know you'll be neater than I was.

Set these little darlings aside and get ready to make the toppings. That would be the frosting and the candied bacon. Let's start with the bacon first. I have many good friends who are far more experienced bakers than me, and thanks to Wendy and Jan, the final topping of the Elvis Cupcakes came out without a snag. I'd never candied bacon before, but it's simple and a good thing to know how to do. In medium size bowl, dredge both sides of bacon slices in Splenda Brown Sugar.

Place on foil lined baking sheet in 350 degree oven and bake 10 minutes. Turn and bake another 6-8 minutes more. Since this was my first time doing this, I checked my oven every two minutes. Your oven may cook it faster. Place on plate to cool. Do not put on paper towels as I'm used to doing with bacon, it will stick! Here's what my candied bacon looked like after it cooked and cooled.

I started chopping the bacon in chunks and then decided I might go with crumbles. So I did both. Set the bacon aside and let's make the easy frosting

In large bowl combine cream cheese, butter, peanut butter and vanilla extract. Mix until combined. Add the confectioner's sugar, mix again and get ready to assemble the cupcakes.

Take a dollop of your frosting and place atop your banana peanut butter filled cupcake. You can fancy this up by using a piping bag, but I haven't mastered that yet, so I go with the dollop method. It works well for me. Now sprinkle on some candied bacon bits.

Or insert a larger slice of candied bacon to the yummy frosting and let it shine alone.

Either way you decide to serve these I think you, and everyone who tastes them will be pleased. I've got the whole batch (minus 5 which I had to sample along the way) going to work with me on Monday. I'm guessing they'll be gone by noon.

Thai Inspired Spicy Red Pepper and Chicken Lettuce Wraps

I had half a rotisserie chicken in the fridge and was thinking about dinner tonight and lunch tomorrow and didn't want to go the sandwich route. I decided to whip together something tasty and simple. And spicy/exotic was on my mind. Asian lettuce wraps sounded right, and they're such an easy fix. I had everything on hand except my beloved roasted peanuts but decided to proceed without them.  

Sauteed Red Pepper and Chicken Lettuce Wraps

2 tsp canola oil
1/2 cup onion chopped
1 red pepper chopped, 1/2" pieces
1 jalapeno pepper seeded and chopped fine
1 glove garlic, grated or chopped

Sauce
2 T peanut butter
1-1/2 T Thai red chili paste- available in the international aisle of your market (I use Thai Kitchen)
1 T fresh ginger grated
2 tsp fish sauce (also available in the international aisle)
1/2 tsp ground cayenne pepper (less if you're not used to the heat)
2 tsp Splenda no calorie sweetener (sugar works fine)
3/4 cup lite unsweetened coconut milk (also available in the international aisle)
1/2 lime juiced

1/2 rotisserie chicken, shredded and picked clean

8-10 lettuce leaves
scallions for garnish
crushed dry roated peanuts for garnish
cilantro leaves for garnish
1 to 2 cups cooked brown rice (optional)

I always make the sauce first and let it sit a bit while I saute the peppers.

To make the sauce:
In medium/large bowl, add all the dry ingredients.

And then add the coconut milk.

Whisk until it becomes thick and a medium shade of brown. Set aside

To make the filling:
In large saucepan, on medium low heat, add red peppers, onions, and jalapenos to canola oil. Cook about 5 minutes and add the garlic. Cover saucepan, lower heat a bit and let flavors meld.  Cook another 5 minutes.
 

Now add the sauce and chicken and warm for 3 to 5 minutes. We're almost done here.

Get the lettuce cups ready by separating the lettuce leaves. I like to use iceberg for this type of dish because the leaves are sturdy and can take the heat. Fill leaves with desired amount of chicken mixture, top with scallions and crushed dry roasted peanuts. Other toppings that I like are thin egg noodles, bean sprouts, cilantro leaves, and even more chopped jalapeno peppers. Since I was lacking in the condiment department, I decided to make Uncle Ben's "Rice in A Bag" and added some to my little packages. Just a tablespoon on each wrap is perfect. But they are missing their chopped nuts. Next time, they'll be there.

Peanut Butter and Sea Salt Cookies

I've had this recipe tucked away in one of my files for years. I think Paula Deen was the first one to turn me on to it. But today on the TV Foodnetwork, Claire Robinson added a little something, something that had me waiting for a break in my day to make these cookies again- the addition of sea salt. I think there's nothing better than the combination of sweet and salty. And this cookie (gluten free I might add) hits the mark, and then some. It has only 4 ingredients and if you make it with Splenda as I did, it's the perfect snack, treat, or dessert for anyone who has diabetic issues as well. And it couldn't be simpler.

Gluten Free Peanut Butter and Sea Salt Cookies

1 cup creamy peanut butter (I used Smart Beat)

1 cup Splenda no calorie sweetner (you can use granulated sugar if you like)

1 large egg

1 tsp pure vanilla extract

Coarse sea salt (easy to find these days in the regular supermarket)

Pre heat oven to 350 degrees. Prepare 2 baking sheets with parchment paper. In medium bowl, mix the peanut butter, Splenda, egg and vanilla until incorporated. I used a hand mixer. It was quick. To form the cookies, take about 1 tablespoon of mixture and roll with your hands to form a one inch ball. Continue rolling and place 9 balls on parchment lined cookie sheet. Slightly flatten balls with the tines of a fork, making a criss cross pattern on the cookies. Sprinkle coarse salt on top of the cookies, just don't add too much. Bake 10 minutes or until golden around the edges. Repeat rolling and baking process with the rest of the mixture.

Remove from oven, let cool on rack and you're ready to enjoy.
I'm bringing these to Fran's pool tomorrow. I know they'll all be gone by the end of the day (or within the hour), because this recipe made only 18 cookies. Next time I'll double the recipe and maybe add in some mini chocolate chips.

Ahh. Summer is finally here!