Spicy Chicken Peanut Noodles with Cucumber Sambal

Okay, I know this probably looks kind of weird. It's not often that you see hot noodles and chicken paired with a cold salad. It probably sounds even weirder than it looks. And I know you're thinking that the ingredient list seems really long. But basically, you're just gonna have to trust me on this one. Have I ever steered you wrong before?

My kids are huge fans of both peanut butter noodles and cucumbers, so when I spotted this recipe I immediately had them in mind. Not surprisingly, they absolutely loved this meal, and so did Joe and I. There's something about the silkiness of the noodles paired with the cool, refreshing salad and crunchy peanuts that is just amazing. All of the ingredients work together in perfect balance. We loved, loved, loved this meal. 

Spicy Chicken Peanut Noodles with Cucumber Sambal
slightly adapted from Tasty Kitchen

4 boneless skinless chicken breasts
8 ounces dry spaghetti
1/4 cup dry-roasted peanuts, chopped, for garnish

For the marinade:

1 tablespoon low-sodium soy sauce
1 tablespoon sweet red chili sauce
1 tablespoon brown sugar
1 tablespoon peanut oil
1/2 teaspoon salt 

For the peanut sauce:

1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons  brown sugar
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 tablespoons sweet red chili sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated or minced 

For the cucumber sambal:

1 cup cucumber, seeded and diced
1/4 cup scallions, thinly sliced
1/4 cup red bell pepper, diced
3 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon salt

1. Preheat grill to medium-high. Bring a large pot of salted water to a boil for the spaghetti.

2. Combine the marinade ingredients in a bowl. Toss with chicken and grill for 3 to 4 minutes per side, or until cooked through. Remove chicken from grill (or grill pan), and tent with foil while preparing the other ingredients.

3. Prepare the cucumber sambal by tossing together the sambal ingredients. Set aside till serving.

4. Cook the pasta according to the package; drain and return to the pot. Meanwhile, prepare peanut sauce. Heat broth, peanut butter, brown sugar, vinegar, lime juice, sweet chili sauce, soy sauce, and ginger in a saucepan over medium heat to combine. Bring to a simmer and cook for 1 to 2 minutes. Off heat, stir in salt, then pour sauce over pasta and toss to coat.

5. Top each serving of pasta with a chicken breast and cucumber sambal. Garnish with peanuts.

Southern-Style Banh Mi Sandwiches

I think I mentioned in my July recipe recap post that we hosted a pig roast at our place on the Fourth of July. Honestly, there were a lot of people involved in the process, so it was a pretty disorganized affair -- but in the end there was half a pig roasting on a spit in our back yard at 5 AM on July 4. By 6 PM that pig was perfectly cooked and smoked and ready to be shredded and devoured.

There were about 20 of us eating, but there were about 80 pounds of meat, so needless to say we had a lot of leftovers. Everyone was sent home with a gallon bag full of the pork, and Joe and I were still left with three gallon bags to use. In fact, two of those bags are still in our freezer. 

I didn't waste any time using some of the leftovers to make these sandwiches, which had been on my radar for a long time. The banh mi is traditionally a Vietnamese-French fusion sandwich, but in this recipe, it gets a Southern spin with BBQ pork and sweet-pickled peppers and onions. I was surprised to find how well the flavors all worked together, and I think I'd eat that sriracha mayo on just about anything. Maybe I'll defrost some more of that pork so we can have these again this week...

Southern-Style Banh Mi Sandwiches 
adapted from MyRecipes

For the pickled peppers and onions:

1/2 of a red onion, sliced
Ice water
1 green bell pepper, cut into strips
1 cup white vinegar
6 tablespoons white sugar
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes

For the sandwiches:

4 hoagie rolls
1/2 cup mayonnaise
2 teaspoons sriracha hot sauce
1/4 cup sliced carrots
1 teaspoon fish sauce or oyster sauce
2 cups cooked and shredded pork
1 cup of your favorite BBQ sauce
Fresh cilantro leaves

1. To make the pickled peppers and onions, soak the onions in ice water for 10 minutes; drain. Place the onions and sliced peppers in a sealable jar (I used a pickle jar).

2. Bring vinegar, sugar, salt, and crushed red pepper flakes to a boil in a small saucepan over medium-high heat, stirring occasionally, until sugar is dissolved. Pour the hot vinegar mixture over the vegetables in the jar. Let stand uncovered for 1 hour, then seal the jar and refrigerate until serving (the longer they refrigerate the better they'll taste).

3. To make the sandwiches, toast the hoagie rolls in the broiler. Meanwhile, combine the sriracha and the mayo and set aside. Add the fish sauce to the carrots and set aside. Heat the pulled pork with the BBQ sauce in a medium saucepan, if needed.

4. To assemble the sandwiches, layer the bottom halves of the rolls with pulled pork, pickled peppers and onions, carrots, and cilantro leaves. Spread the roll tops with the sriracha mayo. Serve immediately.  

Sweet and Spicy Pork and Asparagus Stir Fry

I know I’ve talked about this before, but Andrew really loves asparagus. Up to this point, Will hasn’t really cared for it -- but the recipe I’m sharing today is the one that made him an asparagus convert. He took a bite and his eyes literally lit up as he told me, "Hey Mommy, I like this! I like asparagus!"

Honestly, it would be really, really hard not to like this meal. My friend Sarah has never steered me wrong, and this recipe definitely delivers. It has such a perfect balance of sweetness and spice, and the flavor of the ground pork works perfectly with the asparagus and the sauce. I adapted the recipe slightly based on what I had on hand, and I was so happy with how this dinner turned out. This was a no-leftover night, which is always a sign of a great meal!

Sweet and Spicy Pork and Asparagus Stir Fry

adapted from A Taste of Home Cooking

3 tablespoons soy sauce

1 tablespoon chicken stock

2 teaspoons cornstarch

1 pound ground pork

3 teaspoons Asian sesame oil, divided

2 tablespoons olive oil, divided

1 bunch thin to medium asparagus, trimmed, cut diagonal into 1/2-inch pieces

1 jalapeno, minced with seeds

2 tablespoons minced peeled fresh ginger

1 tablespoon honey

1 tablespoon rice vinegar

2 green onions, thinly sliced on diagonal

Salt and pepper

1. In a medium bowl, whisk together the soy sauce, chicken stock, and cornstarch. Add the pork and toss to blend.

2. Heat 2 teaspoons of the sesame oil and 1 tablespoon of the olive oil in a heavy large wok or deep skillet over high heat. Add asparagus, jalapeno, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate.

3. Add remaining 1 teaspoon sesame oil and 1 tablespoon olive oil to wok. Add pork mixture and stir-fry until browned, using wooden spoon to break up pork into small pieces, 2 to 3 minutes.

4. Return asparagus mixture to wok. Add honey and rice vinegar. Stir-fry until pork is cooked through, about 2 minutes. Add water by tablespoonfuls if it becomes too dry. Add green onions; toss to incorporate. Season to taste with salt and freshly ground black pepper. Serve over steamed rice.

Asian Noodle Bowls with Fried Eggs

Let me just get this out of the way: The main component of this dish is packaged ramen noodles.

Wait! Come back! Would it make you feel better if I told you that the first thing I do when I make these noodle bowls is throw away the high-sodium, artificially-flavored seasoning packet? Because it is the first thing I do. I replace the packet with fresh garlic and freshly-grated ginger, and I cook the noodles in chicken stock. There...will you at least hear me out now?

We all have those nights when: a.) we’re too busy to cook an involved dinner; b.) the meal we planned to make just doesn’t sound good; c.) we just really don’t feel like cooking; or d.) all of the above. This meal is perfect for a night like that. It’s literally ready in five minutes, and it tastes absolutely delicious. The ramen noodles cook in the yummy combination I mentioned above, and then each bowl is topped with a fried egg, green onions, and generous drizzles of sriracha and soy sauce. The add-ins for the noodles are endless: red bell peppers, sugarsnap peas, shredded cabbage or bok choy, mushrooms...the list goes on and on. The velvety egg yolk coats the noodles and turns into this lovely sauce, and the sriracha adds such wonderful heat.

I know it sounds weird, but just trust me on this one, guys. You’ll love these.

Asian Noodle Bowls with Fried Eggs

2 packages of ramen noodles (any flavor, the seasoning is getting tossed anyway)

1 teaspoon vegetable or peanut oil

3 cloves minced garlic

1 tablespoon freshly-grated ginger

4 cups low-sodium chicken stock

4 eggs, cooked to desired doneness

Green onions

Soy sauce

Sriracha

1. Heat the oil in a large pot over medium-high heat. Add the garlic and fresh ginger; cook and stir for 30 seconds. Add the chicken stock, raise heat to high, and bring to a boil. Add the ramen (discard the seasoning packet) and cook, stirring occasionally, until done (about 3 minutes).

2. Meanwhile, cook the eggs to desired doneness.

3. Add ramen to a bowl (with as much or as little liquid as you like). Top each bowl with an egg, a sprinkling of green onions, and soy sauce and sriracha to taste.

Spicy Chicken Fried Rice with Peanuts

Has it really been a week since I last posted? I didn't intend for it to be quite that long, although I have been up to quite a few things since my last post -- including having my 30th birthday and painting and completely redecorating my kitchen. So I've been busy, but I've been doing some pretty exciting things!

I know I've professed my love for Cooking Light here many, many times, and I'm about to do it again. I recently went on a cookbook-buying spree (like I need anymore cookbooks...) and purchased a few more of Cooking Light's Annual Recipe volumes. I mean, I found three of them used on Amazon for 1 cent a piece...how could I pass that up? I'm not made of stone! This chicken fried rice recipe comes from the 2011 edition, and I wasn't surprised when we all loved it. In my experience, Cooking Light's recipes consistently knock it out of the park more than any other cooking magazine.

This stir fry is a little spicy, a little sweet, a little salty, and totally delicious. The additions of peanuts and bean sprouts give it such a nice crunch. You can use water chestnuts instead of the bean sprouts, but I don't typically use them because Joe doesn't like them. The bean sprouts were a delicious substitute. This came together pretty quickly, and we all had seconds. I really can't ask for more out of a meal than that!

Spicy Chicken Fried Rice with Peanuts

adapted from Cooking Light Annual Recipes 2011

1/4 cup low sodium soy sauce

1 tablespoon brown sugar

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes

2 tablespoons canola oil

2 chicken breasts, thinly sliced

1 diced red bell pepper

1 diced yellow bell pepper

1 diced white onion

2 tablespoons minced, peeled fresh ginger

2 cloves minced garlic

1/3 cup chopped unsalted, dry-roasted peanuts, divided

4 cups cooked rice (use leftovers or Minute rice cooked as directed)

1/2 cup frozen peas

1 cup fresh bean sprouts

1. Combine first four ingredients in a small bowl; stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until no longer pink. Add bell peppers and onions; stir fry 3 minutes or until tender. Add ginger, garlic and 3 tablespoons peanuts; stir fry 1 minute until fragrant.

3. Add rice, peas, and bean sprouts and stir fry until thoroughly heated. Add soy sauce mixture and cook two minutes, tossing gently to coat. Sprinkle each serving with remaining peanuts.

Pineapple Quinoa

I’ll admit that, when one of the girls in my cooking club proposed that we make vegan food for our next gathering, I was somewhat apprehensive. That’s just not the way my family eats, and it’s pretty far outside my cooking comfort zone. I have nothing against vegans, of course – in fact, I think they have an incredible amount of willpower and are nearly superhuman with their ability to resist cheese, something I could never give up – but I just don’t eat a lot of vegan food.

Although I was apprehensive, I was also excited and to expand my culinary horizons. And it turns out that our vegan meal was probably the best one we’ve had yet. We had falafel, vegan paella made with chickpeas and wheatberries, two kinds of hummus, salsa, vegan chocolate cake, vegan pineapple upside down cake, and – my contribution – this pineapple quinoa.

My cooking club just met on Saturday, so obviously I’m skipping way ahead in my list of recipes to post to share this with you today, because I seriously can’t stop thinking about how delicious it was, even days later. This is probably one of the best dishes I’ve made, ever. It was so flavorful and delicious and healthy, and I just can’t wait to make it again for my family. Even Joe, who is as meat-and-potatoes as they come, sampled some and raved about it.

The pineapple gives a delicious sweetness to the quinoa, and the serrano pepper counterbalances the sweetness with some heat. Cashews provide nuttiness and texture, the edamame provides color and flavor, and the soy sauce provides that salty quality. The basil and lime juice, stirred in at the end, just take the dish over the top into some new realm of taste. It’s seriously so delicious, you guys, I can’t even describe it. I’ll be making this again and again – and feel really good about eating it, too.

Pineapple Quinoa

from Annie’s Eats

1 cup quinoa

1 cup pineapple juice

1 cup cold water

2 tablespoons plus 1/2 teaspoon soy sauce, divided

1/3 cup raw cashew pieces

2 tablespoons vegetable oil

1 red bell pepper, seeded and diced

1 cup cooked edamame

2 scallions, thinly sliced on the bias

2 cloves garlic, minced

1 serrano pepper, seeded and finely chopped

1-inch piece of ginger root, peeled and grated

Half of a medium pineapple, cored, peeled and diced

1/2 cup loosely packed basil, finely chopped

Lime wedges, for serving

1. Combine the quinoa, pineapple juice, 1/2 teaspoon of soy sauce and water in a medium saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes or until the liquid is absorbed. Remove from the heat, let stand covered for 5 minutes, then remove the lid and fluff with a fork.

2. Toast the cashews in a large skillet over medium heat until golden and fragrant. Remove from the pan and set aside.

3. Return the pan to the stove and increase the heat to medium-high. Heat the vegetable oil. Stir in the bell pepper and edamame and stir fry for about 3 minutes, or until the bell pepper is slightly softened. Stir in the scallions, garlic, ginger, and serrano and cook until fragrant, about 1-2 minutes.

4. Stir in the pineapple, quinoa and basil. Mix well to combine. Stir in the remaining 2 tablespoons of soy sauce and continue to cook for a few minutes more until everything is well blended and heated through. Serve garnished with lime wedges.

Honey Teriyaki Chicken with Bacon Fried Rice

Growing up, I never ate fried rice. Eggs in rice always just sounded strange to me. I stuck with my plain old steamed white rice whenever we ordered Chinese food. Then I met Joe, and in the early days of our relationship we ate Chinese food a lot. And he always ordered fried rice. After much pestering from him, I finally consented to trying it, and realized that I’d been a fool for so long. Fried rice is delicious! In the years since, I’ve even developed my own at-home version that we enjoy frequently.

This recipe, my friends, takes fried rice to a completely new level with the addition of bacon. Yes, bacon! It’s also loaded with tons of fresh veggies to balance out all that bacon, and it’s this wonderful, savory, salty, delicious thing with all kinds of great textures: crisp bacon, soft eggs, peas that pop and bean sprouts that crunch. I served it with honey teriyaki chicken, which was a delicious sweet counterpoint to the rice, but this rice also would have been good on its own. It was definitely the star of this meal. This recipe makes a ton, so you’ll be eating it for days, but trust me: That is definitely not a bad thing.

Honey Teriyaki Chicken with Bacon Fried Rice
chicken adapted from Rachael Ray; rice adapted from Cooking with Cristine

For the chicken:

1 pound chicken breasts, cut into thin strips
Salt and pepper to taste
1 cup chicken broth
1 tablespoon freshly grated ginger
1/4 cup honey
1/2 cup teriyaki sauce

For the rice:

1 egg, beaten
1 pound bacon, chopped
1 cup mushrooms, chopped
1 medium onion, chopped
3 cups cooked rice
1 cup fresh bean sprouts
1 cup frozen peas, thawed
1/4 cup soy sauce

1. For the chicken, heat a small amount of vegetable oil in a large skillet. Season chicken with salt and pepper and cook until browned and cook through. In a separate bowl, combine chicken broth, ginger, honey and teriyaki sauce. Pour over chicken. Reduce heat and simmer until serving.

2. For the bacon, heat vegetable oil in a wok or large skillet. Pour egg into wok. As egg sets, lift edges letting uncooked portion flow underneath. When egg is done, move to plate and set aside.

3. In same wok, cook bacon until crisp. Remove bacon to paper towels. Reserve 2 tablespoons drippings.

4. Saute mushrooms and onions in bacon drippings. Stir in rice, bean sprouts, peas, soy sauce, and bacon. Chop egg into small pieces; stir into wok and heat through.

5. Serve chicken over rice.

Crock Pot Asian Peanut Butter Pork

My entire family really likes savory sauces made with peanut butter, so as soon as I saw this recipe I knew I’d be trying it. Any time I can tell my boys “It has peanut butter in it,” I know they’ll gobble up their dinner, and that always makes for a good evening in our house.

We all really enjoyed the flavors of this meal, and the part we didn’t like was completely and totally my fault, not the recipe’s. I cooked the pork too long (as you can probably tell from the photo) and the sauce got way too thick and heavy-tasting. I usually find Crock pot recipes very forgiving regarding the length of time to cook them, but that wasn’t the case this time. And I’d say it’s really important to give the pork a stir every once in a while, if you can. I didn’t (because I worked the day I made this), and the sauce on top was very brown.

That said, though, this was really flavorful. Joe actually wished there was more peanut butter, but I thought it was the perfect amount. And the boys asked for seconds, which is a sure-fire way to get a meal back on the menu in our house.

I served this with a frozen blend of Asian-style vegetables and white rice. Taking a hint from this recipe, I stirred peanuts into the rice to provide some texture, and we thought that was delicious.

Crock Pot Asian Peanut Butter Pork
seen on The Picky Apple and originally from A Year of Slow Cooking

1.5-2 pound pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts

1. Add onion slices to the bottom of the Crock pot and top with pork. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter.

2. Cover and cook on low for 8 hours, or on high for 4 to 6. One hour before serving, flip the meat over in the Crock pot to allow the other side to soak up the sauce. Garnish with chopped peanuts, if desired.

One year ago: Roasted broccoli or cauliflower

Peanut Chicken Lettuce Wraps

I love ordering lettuce wraps at Asian restaurants, but I love making them at home even more. Lettuce wraps make for a quick, relatively healthy dinner any night of the week, and any time of year. So when I saw this recipe on A Taste of Home Cooking, it was a no-brainer for me to put them on our menu. 

We loved the flavors in these lettuce wraps. They're spicy and bright and nutty and salty and sweet. The peanuts and water chestnuts give the filling a really crunchy texture that pairs perfectly with the lettuce. Although I think these sesame ginger chicken lettuce wraps are still my favorite, I'll definitely be making this version again. I served the lettuce wraps with a side of fried rice for a quick and easy summer meal.

Peanut Chicken Lettuce Wraps

slightly adapted from A Taste of Home Cooking

2 tablespoons canola oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 pound ground chicken
4 tablespoons soy sauce
1 tablespoon Sriracha or other hot sauce
1/4 cup chopped fresh cilantro
1 small can water chestnuts, chopped
1/3 cup chopped peanuts
1 head iceberg lettuce

1. Heat oil in a large non-stick frying pan. Add onion and saute about 2 minutes, then add garlic and ginger and saute another minute. Add ground chicken to frying pan and break apart, then add soy sauce and Sriracha. Cook until the chicken is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

2. While chicken cooks, wash and chop cilantro. Remove the core end from lettuce and separate leaves

3. When chicken is done, add chopped water chestnuts, chopped peanuts, and chopped cilantro and cook 1 to 2 minutes more.

4. To serve, place chicken mixture on lettuce leaf and fold the leaf closed to make it easy to grab and eat.

Pork Stir Fry with Cashew Rice

I have a lot of cookbooks. Like, a lot of them. Buying cookbooks became a sort of addiction for me back when we first bought our house and were remodeling our kitchen. Since I didn’t have a kitchen to cook in, I became obsessed with dreaming about all the recipes I’d try when the kitchen was finally finished. Plus, I was pregnant with my first son at the time, so I was constantly hungry. I guess what I’m saying is, I’ve cooked out of a lot of cookbooks.

If you asked me what my favorite cookbook is out of all of them, the answer may surprise you. It’s not the essential Betty Crocker or the Better Homes and Gardens cookbook. It’s Cooking Light Annual Recipes 2008. I’ve made tons of recipes out of this cookbook (and have nearly three-quarters of the recipes bookmarked to try in the future), and everything I’ve made has been beyond delicious. I could open that cookbook to any page and randomly pick a recipe, and I know it would be a hit.

So I wasn’t surprised when I tried this pork stir fry and it was the most delicious stir fry I’d ever made. The stir fry on its own is yummy (the sauce is a simple honey-soy sauce, and is divine), but my favorite part was the cashew rice. The crunch and saltiness of the cashews adds the perfect textural and flavor element to this dish. Without question, I’ll be making this again.

Pork Stir Fry with Cashew Rice
adapted from Cooking Light Annual Recipes 2008; original recipe also found on MyRecipes

1 cup instant white or brown rice
1/3 cup chopped green onions
1/4 cup dry-roasted cashews, salted and coarsely chopped
1/2 teaspoon salt
2/3 cup fat-free, less-sodium chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
2 tablespoons honey
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 tablespoon canola oil, divided
1 bag frozen stir-fry vegetable blend
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced

1. Cook the rice according to package directions. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm.

2. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.

3. Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.

4. Add remaining 1 teaspoon oil to pan. Add stir-fry vegetables and sauté until crisp-tender. Stir in ginger and garlic; sauté 30 seconds. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.

Asian Meatball Subs with Hoisin Mayonnaise

I’ve had these subs on my list to try for quite a while. I kept putting off making them, though, because they just sounded too complicated, and the ingredient list is about a mile long. If you look at my blog, you’ll notice that I tend to favor the quick-and-easy type of cooking, and these sounded like something I just didn’t to have the time to make.

They also sounded absolutely delicious, though, so I decided to put them on the menu on a weekend day since I typically have more time to devote to cooking on the weekends. And although they did take more time to prep and cook than the meals I usually make, I assure that they were absolutely worth it. The meatballs are amazing! They have a wonderful spicy flavor and the perfect balance of textures. The bean sprout topping is crunchy and tangy and something that I would gladly munch on all by itself -- which is what both of my boys ended up doing, actually. Those two love bean sprouts, weirdly.

I did adapt the recipe a bit, just because I thought that parts of the original recipe were needlessly complicated. Why chill and then fry the meatballs when you can bake them right away with much less mess (and save some calories, too)? Also, I’m sorry, but 1/2 cup of hoisin sauce is just TOO MUCH for me -- so I used way less, probably half the amount.

These were really, really good, and a nice change of pace from the meals we typically have.

Asian Meatball Subs with Hoisin Mayonnaise
adapted from Food Network

1 slice white sandwich bread
1 1/2 tablespoons milk
1 teaspoon soy sauce
1 pound ground pork
3 scallions, minced
3 large cloves garlic, finely grated
1 tablespoon finely grated peeled ginger (about a 2-inch piece)
1/3 cup water chestnuts, drained, rinsed and chopped
1 large egg, lightly beaten
1/3 cup plus 1 tablespoon chopped fresh cilantro, divided
1 1/2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
1/4 cup hoisin sauce
1/2 cup mayonnaise
2 1/2 tablespoons fresh lime juice, divided
3 to 4 teaspoons Asian chili-garlic sauce
1 cup bean sprouts
4 hoagie rolls, split open and toasted, if desired

1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil and spray with cooking spray.

2. Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

3. Meanwhile, add the pork, scallions, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs.

4. Arrange the meatballs on prepared baking sheet. Bake for about 20 minutes, or until meatballs are cooked through.

5. While meatballs are cooking, stir together the hoisin sauce, mayonnaise, 1 1/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

6. When ready to serve, toss the bean sprouts with the remaining 1 tablespoon cilantro and 1 tablespoon lime juice with a pinch of salt. Spread the hoisin mayonnaise on the inside of the hoagie rolls, then fill with the meatballs and top with the sprouts.

Ginger Pear Chicken

I have to laugh at this photo, because it is so unbelievably bad. The lighting is horrible, and the picture totally looks like it belongs in one of those cookbooks from the ‘70s or ‘80s. Oh, the perils of winter are numerous for a food blogger. (Yes, I made this back in…December, I think?)

Anyway, regardless of the photo quality: This chicken is good stuff. Unlike a lot of people, I am definitely a fan of fruit in savory dishes, and I loved the combination of pears and chicken in this recipe. The ginger ale adds a wonderful spiciness to the dish, and the brown sugar highlights the sweetness of the pears perfectly. It’s really a great flavor profile.

In addition to being delicious, it’s ready in about 30 minutes and it’s budget-friendly. Both of my boys and my husband really liked this, and I did too, so I’ll definitely make it again. I served this with steamed broccoli and rice pilaf, although next time I’ll definitely serve it over plain white or brown rice to soak up the delicious sauce.

Ginger Pear Chicken
adapted from Taste of Home Cooking School 50th Anniversary Cookbook

1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and pepper to taste
1 16-ounce can pear halves in syrup, drained and syrup reserved
1 tablespoon soy sauce
1/2 teaspoon ground ginger

1 1/2 cups ginger ale

1/2 cup packed brown sugar
1/2 cup water

2 tablespoons cornstarch

1. Heat a small amount of vegetable oil in a large, high-sided skillet over medium-high heat. Season chicken pieces with salt and pepper to taste; add to skillet and brown on all sides.

2. Meanwhile, chop pears into bite-size pieces. In a separate bowl, combine 1 1/2 cups pear syrup, pear pieces, soy sauce, ginger ale, ginger, and brown sugar. Pour into skillet and simmer 20 minutes.

3. In a separate bowl, combine corn starch and water and add to skillet; cook over medium heat until sauce is thickened. Serve over cooked rice.

Asian Wonton Chicken Salad

I know that posting a salad recipe right now, when everyone else is starting to share recipes for hearty casseroles and comforting soups, seems a little odd. However, I maintain that there is no unacceptable time of year to enjoy fried wontons. Who’s with me?

And the crispy fried wontons are just one of this salad’s delicious elements. The other? A to-die-for sweet sesame dressing that I would be perfectly happy to drink from a straw. Throw in some poached chicken, some crisp romaine, and lots of fresh veggies, and you have the perfect Asian salad. You can make every part of it ahead of time and throw it together on a night you need a quick, effortless dinner.

(And by the way, I feel the need to mention that this is very kid-friendly. Give your little one some chicken, veggies, cashews and wontons and a little dish of dressing for dipping, and they’ll love it. At least, mine did!)

Asian Wonton Chicken Salad
slightly adapted from Our Best Bites

For the dressing:
2/3 cup rice vinegar
1 cup canola oil
2 tablespoons sesame oil
4 cloves garlic, pressed or very finely minced
2 tablespoons soy sauce
1/2 cup sugar
4 tablespoons sesame seeds

For the salad:
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
Cherry tomatoes
1 cucumber, sliced
Cashews
1/2 package wonton wrappers
Vegetable oil for frying

1. Place all ingredients for salad dressing into a quart jar (or something equivalent) and shake vigorously. Set aside.

2. Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into three strips. Fry wontons a few at a time and set on paper towels to dry.

3. Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and cashews. Add shredded chicken and top with dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.

Spicy Sesame Ginger Chicken

I've mentioned this before, but I just don't think there's a meat that lends itself to weeknight cooking quite as well as chicken cutlets. They cook up so quickly and they're pretty delicious if you cook them right. The problem is, having plain old chicken for dinner two or three nights a week can get really boring, really fast. That's why I've been on the hunt for new chicken cutlet recipes to add to my rotation. And the one I'm sharing with you today is definitely one that I'll make again.

With very few ingredients and a preparation time that's less than 30 minutes, this sesame ginger chicken just couldn't be any easier. I made a few modifications to the original recipe to make this even more flavorful, and those are reflected below. I cooked these on my indoor grill because we hadn't set up the outdoor grill yet, but going forward I'll definitely make them on the outdoor grill. George Foreman is no match for the gorgeous grill marks and depth of flavor you get when you grill outside. I served the chicken on top of fresh bean sprouts (which Andrew gobbled up, I just love that kid) and alongside a steamed Asian vegetable medley from the freezer section, jazzed up with a touch of butter and some soy sauce. This was a quick and easy dinner that we all really enjoyed!

Spicy Sesame Ginger Chicken
source: adapted from Betty Crocker

2 tablespoons teriyaki sauce
1 tablespoon sesame seed, toasted
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast cutlets
Salt to taste
Fresh bean sprouts for serving, if desired

1. Heat grill. In small bowl, mix teriyaki sauce, sesame seed, ginger, and red pepper flakes. (To toast sesame seed, heat in ungreased skillet over medium heat about 2 minutes, stirring occasionally, until golden brown.)

2. Carefully brush grill rack with vegetable oil. Season chicken with salt and place chicken on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, brushing frequently with sauce mixture and turning after 10 minutes, until juice of chicken is clear when center of thickest part is cut. Discard any remaining sauce mixture. Serve over bean sprouts, if desired.

Peanut Noodles with Chicken and Vegetables

I've always been intrigued by the use of peanut butter in savory sauces, but it's something I've never tried before. I've always wanted to, though, and this recipe sounded like a good one to try. And I'm glad I did, because this was delicious! I definitely think that peanut sauce is a required taste; it's not for everyone, but we all really liked it -- especially Andrew. I think he would eat these noodles every day if I let him! The use of shredded store-bought rotisserie chicken and steam-ready frozen vegetables makes this meal come together very quickly, which means it's perfect for a weeknight dinner. I'll definitely be making this one again.

Peanut Noodles with Chicken and Vegetables
source: seen on Stephanie Cooks, originally from Eating Well

1 1/2 cups cooked shredded chicken
1/2 cup smooth peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon chile-garlic sauce, or to taste (use 1 1/2 teaspoons for more heat; I adjusted for Andrew)
8 ounces whole-wheat angel hair
1 12-ounce bag frozen Steam Fresh Asian medley vegetables

1. Put a large pot of water on to boil for cooking pasta. Microwave the frozen vegetables according to packaging directions.

2. Whisk peanut butter, soy sauce, garlic, ginger, and chile-garlic sauce in a large bowl.

3. Cook pasta in the boiling water. Drain, reserving 1 cup of the cooking liquid. Pour the cup of hot water into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Honey-Teriyaki Chicken

Inspired in equal parts by Lisa and Jessie, I've been working on implementing a new meal planning system in our house over the past week or so, and so far it's working pretty well. It involves assigning "themes" to each night of the week that are consistent from week to week. It's really helped me organize the recipes I want to cook, and I've been doing a lot better at actually cooking dinner rather than opting for frozen pizza or a quick sandwich. My husband is part of a spring softball league that's been occupying the better part of his Monday and Thursday nights, which makes cooking on those nights pretty tough, but after his games are over I'll definitely start sharing my meal plans with you.

Anyway, the theme I've decided on for Saturday nights is international cuisine, and this week I made a fantastic meal brought to you straight from the pages of Everyday Food. Joe and I both really enjoyed this honey-teriyaki chicken. I thought it had great flavor, and although I worried it would be too sweet, it wasn't overwhelmingly so. I love cooking with chicken thighs; they're always so tender, and this dish was no exception.

I would suggest cooking the chicken in a casserole dish, or anything with high sides, rather than on a cookie sheet as the recipe suggests. The honey mixture bubbled up quite a bit in the oven, and it could have easily run over the sides of the cookie sheet and made a real mess that I wouldn't have enjoyed cleaning up at all. The skin on the chicken got a bit darker than I would have liked, so if I make these again I may cook them at a lower temperature for a little bit longer. Apparently the skin was still edible, though. I peeled the skin off my chicken, but Joe seemed to enjoy crunching through his!

I served this with Asian cabbage slaw, and it was a delicious accompaniment. This meal is definitely a keeper!

Honey-Teriyaki Chicken
Source: slightly adapted from Everyday Food, May 2009

1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
Coarse salt and ground pepper
6 bone-in, skin-on chicken thighs (about 2 pounds total)

1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.

2. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

Asian Cabbage Slaw

I love cole slaw, so when I saw this recipe in the May issue of Everyday Food, I was intrigued by the idea of doing an Asian twist on something so quintessentially American. And I have to say that I really, really enjoyed this version. The cilantro gave it a sharpness, the jalapeno provided just the right amount of heat, and the dressing was perfectly tangy. I used a few of handfuls of cole slaw mix instead of fresh carrot and cabbage, just for convenience's sake. This is a wonderful alternative to a typical run-of-the-mill cole slaw.

Asian Cabbage Slaw
Source: adapted from Everyday Food, May 2009

2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons sugar
Salt
3 handfuls cole slaw mix
1/2 cup fresh cilantro leaves
4 scallions, cut into matchsticks
1/2 fresh jalapeno, minced

1. In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk.

2. To dressing, add cole slaw mix, cilantro, scallions, and jalapeno, and toss to combine.