Peggy's Thai Chicken Pasta Salad

For a recipe to make it into The Nelson Family cook book, you know it's going be good. The Nelsons love food, and they love good food. This is Peggy's famous Thai Chicken Pasta Salad. It's a wonderful cook ahead meal that refrigerates well and makes delicious left overs. Its full of healthy vegetables and proteins and has a subtle asian flavor to it. 

Ingredients: 

Marinade: 

1 tbs seasame seed oil

1/4 cup sugar

1/4 cup rice vinegar

1/4 cup soy sauce

1 clove garlic

1 tbs grated ginger root

1 tbs lime juice

4 boneless skinless chicken breasts

Dressing: 

1/2 cup oil 

2 tbs soy sauce

1 tbs sesame oil

1/4 cup rice wine vinegar

1/4 cup brown sugar

1 clove garlic, minced

 1 tbs fresh grated ginger

1 tbs peanut butter

2 tsp fresh lime juice

10 drops hot sauce (optional)

Salad: 

8 ounces vermicelli

1 bunch green onions (sliced) 

1 ted pepper (thinly sliced) 

1 cup carrots (shredded)

1/4 cup roasted peanuts

Directions: 

Combine marinade ingredients. Marinate chicken for 1 hour. Cook chicken until juices run clear or until white inside. Chop into small pieces and chill. Make dressing and mix well. Refrigerate and allow flavors to blend. Cook pasta, drain, and run cold water over the pasta to cool. Combine noodles, veggies, chicken. Just before serving, mix in the dressing and peanuts. Makes 6 servings. 

Curry Chicken Leek & Potato Soup

I have been obsessed with making soups lately. I guess that is just an inherent to-do that comes with the changing of the seasons. Even though I live somewhere where it's still relatively warm, I want to get in my cozy sweater and slippers and slurp something to heat up my insides. This soup does just that. Its got just a tiny mild amount of spice. The warm flavors, the creaminess from the potatoes, and just a hint of richness from the protein in the chicken. It was so simple to make, and so simple to devour. I hope you enjoy! 

Ingredients: 
1 tablespoon olive oil 
2 leeks, diced
2 celery stalks, diced
1 onion, diced
salt and pepper
3 garlic cloves, minced
1 1/2 tsp curry
1 tsp turmeric
4 cans stock 
2 carrots, diced
3 pound bag red potatoes
1 chicken breast, grilled or baked, then cut into 1/4 inch cubes

Directions: 
Warm your oil in a large dutch oven pot, leek, onion, celery, salt and pepper and saute until softened. Add your garlic and cook for 30-60 more seconds. Then add your curry, turmeric, lavender, and stir until fragrant. Add in your stock, then your carrots and potatoes. Bring to a boil then reduce to medium heat and simmer until your potatoes are fork tender. Use an imersion blender until you have reached your desired smoothness. Add your chicken to the soup and stir until warmed through. Season again with salt and pepper as needed. Serve with bread or pita chips for dipping. 

This soup has a warm creamy vibe with just a slight hint of spices. And the best part is, its virtually fat free and almost meat free. It is the perfect way to cozy up this fall. 

Christie's Lettuce Wraps

I recently went back through and deleted a bunch of old recipes on this blog that I no longer enjoy, or that I have replaced with better ones. I realized an important recipe I use was missing from this blog! I have only ever tried one recipe for lettuce wraps. It is so delicious that I've never even been tempted to branch out and try a new one. I'm guessing if you make this for dinner tonight, you'll never want to try another recipe for lettuce wraps either. It has the perfect caramelized crunch and is surprisingly fresh and satisfying. 

Ingredients:

4 chicken breasts, diced

2 heads of bib lettuce

1/3 cup vegetable oil

2 onions, diced

4 garlic cloves, minced

2 teaspoons soy suace

1/2 cup cashews, chopped

6 basil leaves, julienned

salt and pepper to taste

1 cup asian crunchy noodles

hot sauce (optional)

Ingredients for sauce:

4 tablespoons soy sauce

2 teaspoons sesame oil

2 tablespoon brown sugar

2 tablespoon rice wine vinegar

1/2 teaspoon fresh ginger, minced

1/4 teaspoon crushed red pepper flakes

Directions:

Heat your oil in a pan over medium high heat. Add your chicken and cook until golden on all sides (about 5-6 minutes). Remove your chicken from the oil, and set aside. To your oiled pan add your onions and soy sauce. When your onions are brown and tender, add your garlic and cook for an additional minute. In a seperate bowl mix together all of your sauce ingredients and stir until the brown sugar is dissolved. Add the sauce and chicken back to your onions in the pan. Saute everything together until fragrant and warm. Fill your lettuce leaves with the chicken mixture and top with asian crunchy noodles, hot sauce, and fresh basil.

Super simple, super delicious. Just the kind of recipe we love around here. Hope you enjoy it!

BBQ Ranch Chicken Salad

There are so many wonderful things I have to say about this salad, that I barely know where to start. This is the very first recipe I tried ripping off from a restaurant. My husband loved a particular island grill fast casual place and would make me go there constantly. I didn't really love anything on their menu particularly until I found this delicious BBQ Chicken Salad. I craved it constantly and spent a hefty portion of my meal budget on it weekly. I decided I could make it for much less at home, so this recipe was born. It took a little tweaking, but it is amazing. This is the type of salad where I want to lick the bowl when I'm done. Its hearty, tangy, full of goodness. Even my 2 year old gobbles it up, and you will too.

Salad Ingredients:

1 head green leaf lettuce, washed dried and chopped

1 avacado, sliced into cubes

1 chicken breast, grilled and cubed, cooled 

1 can corn, drained and rinsed

1 can black beans, drained and rinsed

1/2 cup tortilla chips, crumbled

1/2 cup cheddar cheese, shredded

Dressing:

1/2 packet of hidden valley ranch dressing mix

1/2 cup mayonnaise

1/2 cup milk

3 tablespoons bbq sauce

2 tablespoons water 

Assemble your salad ingredients (lettuce, cheese, avocado, chicken, corn, beans, chips) in a large bowl. One quick tip is to use your salad spinner that you just cleaned the lettuce with, to also drain and rinse your beans and corn. Its a great way to wash all your ingredients while removing the excess moisture that can make a salad soggy. For your dressing, combine all your dressing ingredients in a mason jar or something similar with a lid. Stir it all together or shake it up until combined. Refrigerate dressing for at least 30 minutes. When you are ready to serve, add your dressing to your salad and mix until incorporated. This will serve approximately 4 people. 

I'm not kidding when I tell you that this is a salad that I crave. It has enough protein to keep you full and satisfied, the chips add a nice carb to keep us carb addicts happy too, and the dressing, well lets just say its a little bit of heaven. You will not regret making this for dinner. Enjoy!

Southwestern Hay Stack

My husband decided to call this dish a Southwestern Hay Stack. He said even though the name doesn't sound very gourmet, its a pretty descriptive way for you to picture what this meal is about. I had to remind him; "Hey we aint no gourmet family, aight?"  Its basically like a Hawaiian hay stack, but with more of a Mexican flair. 

This meal is something that is deeply satisfying and healthy at the same time. I love win win dishes like that. Its easy to whip up and a meal where you can do lots of the prep ahead of time. Again, a win win. Normally when I make this dish, I add shredded cheddar cheese to it. I forgot to do that today and guess what? It was just as good. So I'm leaving the cheese out of the recipe because if it doesn't need it, why add the expense or calories? Right? 

Ingredients: 

2 cups uncooked white rice 
2 chicken breasts
1//2 cup salsa + extra for garnish
2 tsp fajita seasoning 
2 ripe avacados
1 tablespoon olive oil
1 onion, diced
1 garlic clove, minced
1 tsp cumin
1 can black beans
1 can corn
2 tsp dried cilantro 
1 tsp lemon juice
Salt & Pepper

Place your chicken breasts, 1/2 cup of salsa, and fajita seasoning in a slow cooker. Turn the slow cooker to high and cook for 3-4 hours or until your chicken breaks apart when cut. 

While your chicken is cooking, you can also cook your white rice in your rice cooker. 

When your chicken is almost ready, you can begin to cook your beans. Add your olive oil to a warm pan. Then add your onions, salt and pepper them. Let them sauté until they are translucent. Add your garlic and cook for about 30 seconds, until fragrant. Then add your beans, corn, cumin, and cilantro. Let those mix on low heat while you make your guacamole. 

Cut and mash your avocado in a small bowl. Add salt, pepper, and lime juice, stir together. 
Take your chicken out of the slow cooker and chop it into small pieces. 

Assemble your "haystacks" part by part. Rice, beans, chicken, guacamole, then add salsa on top as your garnish. 

My husband said I could make this meal once a week and he would be a happy man. He loves fresh tasting healthy recipes, but that also leave you feeling satisfied. Hopefully this will satisfy your family as well. 

Enjoy!

Crunchy Orange Salad

Here is another delicious salad that comes directly from my mother in law's recipe book. I love citrus salads. There is something about a sweet dressing that meets the savory crunch in this salad that will just make your taste buds sing. (Mine sing off tune, but they sing non the less.) 

Salad Ingredients: 
1 large head red leaf lettuce
1 red onion thinly sliced
2 oranges peeled and thinly sliced
1 small jicama peeled and cut into julienne slices
4 oz sliced almonds
3 tbs. sugar

Dressing Ingredients: 
1/2 tsp grated orange peel
1/2 cup fresh orange juice
2 tbs red wine vinegar
1/2 cup vegetable oil
2 tbs sugar
1 tbs dry italian seasoning mix

Place your first 4 ingredients in a salad bowl, chill. In a skillet, sprinkle sugar over almonds. Cook over medium heat until almonds are coated and sugar is dissolved. Let cool. Mix dressing ingredients in a jar, chill. Pour over salad dressing. Sprinkle with almonds. Toss and serve. Serves 6-8. 

Please don't look too closely at my photos of this. I took the picutres before I added the red onion and almonds to the salad. They not only add delicious flavor and crunch, but that add lots of color too, making this salad very beautiful. The flavor profile on this is wonderful. Even non salad lovers will enjoy it. You can even make it a main dish by adding cooked chicken or topping it with crunchy chinese noodles. 

Bon Apetite! 

Kansas City Mexican Pizza

I currently live in Kansas City, land of awesome barbecue. We rarely make barbecue at home because there is such a plethora of great restaurants around us. But tonight, I gave good old Kansas City a nod while making a delicious mexican style meal. 

Quesadillas and wraps are so easy to put together, but they can get a little boring week after week. Tonight I made a BBQ chicken Mexican pizza. It was so easy to throw together but had some unique twists that made it a lot more fun than a boring old quesadilla. It is crispy, ooey gooey, and crunchy all at the same time. The individual layers in this pizza filled with Mexican flavored goodness are like a cinco de mayo party in your mouth, while still being simple enough for a weeknight meal. 

Ingredients:

3 whole wheat soft tortilla shells 

1 can pinto beans 

1 1/2 cup shredded cheddar cheese 

2 tsp olive oil 

1 small onion

1 tsp cumin 

1 tsp paprika 

1/2 tsp salt 

1/2 tsp pepper 

1/2 of an avacado 

1/2 lrg cooked chicken breast, shredded

3 tablespoons BBQ sauce 

Cilantro for garnish 

Turn on oven to 350. Take a tortilla and place it on a baking sheet. Cover it will 1 cup of cheese and then place the 2nd tortilla on top of that. Bake for 5-7 minutes while you complete the next step. 

Warm your oil in a frying pan and cook your onion with your salt until translucent. Rinse and drain your beans and add them to the pan with your other spices. Heat through then mash with a potato masher so they have the consistency of refried beans. 

Take your tortillas out of the oven and top the 2nd layer with beans. Add your 3rd tortilla on top of that. Add your chicken, cheese, and drizzle with BBQ sauce. Put it back in the oven and bake until crispy and the cheese on top is bubbly. Remove from oven.

Cut your avacado and place that and the cilantro on top. Cut into wedges and serve pizza style. 

Feel free to switch up the chicken with whatever type of extra protein you have laying around your house. This would also work well with black beans too. Add chili powder if you love heat. This is the beauty of this type of me, you can clean out your fridge! Just don't leave off the BBQ sauce, it will give your Mexican pizza a lovely Kansas City sweetness and tang. Enjoy! 

Moroccan Chicken Drumstick Soup

I debated naming this "holy hell this is good" soup, but I figured it wasn't specific enough. I stumbled on this recipe by accident because I had some chicken drumsticks I needed to use in my freezer. This was the perfect application for them. The bones and extra fat add so much flavor to the soup, and since drumsticks are so affordable this is a very inexpensive meal. It's tastes spicy (in a cinnamon way, not a pepper way) and is just a very unique take on a traditional chicken soup. 

Ingredients:

1 tablespoon olive oil 

2 pounds chicken drumsticks bone in 

Water

4 carrots peeled and chopped 

5 celery stalks chopped 

1 large onion diced 

2 cloves garlic minced 

1 tsp red pepper flakes 

1 lemon 

1 bunch fresh Tyme 

1 tsp cinnamon 

1/4 tsp fresh grated nutmeg 

3 bay leaves 

Salt & pepper 

Optional add ins: 

1 can navy beans 

1 cup Acine de pepe or orchiette pasta 

Few sprigs fresh Cilantro for garnish 

Add olive oil to large medium heat pot, then add onions, carrots, and celery. Season with salt and pepper. Cook until onions are translucent and carrots are soft, about 8 minutes. Add the garlic, red pepper and thyme and cook for 2 minutes. Add the chicken and bay leaves and fill the pot with enough water to cover the chicken plus about 2-3 extra inches of water depending on how much broth you like. Bring to boil then simmer for 30 minutes.

Cut your lemon in half and juice it into the pot. Then throw in your lemon halves. Add cinnamon and nutmeg and salt and pepper. Simmer for an additional 2 hours.

Pull your chicken, lemons, and bay leaves out. Take the skin off the chicken and remove the bones and excess fat. Return just the good meat to the soup. Then depending on how much your broth has reduced, you can add your drained beans, or your cooked pasta. Season again with salt and pepper if needed. Serve with cilantro as a garnish. 

I would say this soup serves 4 people. It is delish and a one you should really try. 

Original recipe inspiration: http://www.foodnetwork.com/recipes/anne-burrell/chicken-noodle-soup-recipe.html

Lazy Sesame Chicken Drumsticks

I'm calling these "lazy" drumsticks because I was going to go to the effort if making a homemade marinade for these, soaking them overnight, and reducing the sauce the next day. Well I decided I was going to take the easy way out and just use a bottle of teriyaki sauce. They turned out great and were a cinch! Plus drumsticks are super affordable. We made four servings for just over $2! 

Preheat oven to 425

Pat your drumsticks dry with a paper towel. 

Salt and pepper your drumsticks.

Brush with your favorite teriyaki sauce. 

Place tinfoil down on your favorite baking sheet, then a wire rack over that. Cook your drumsticks for 15 minutes.

Take out, brush with sauce again. Turn oven down to 400. Bake for another 10 minutes. 

Take out, brush with sauce again. Bake for another 10 minutes.

Once outside looks crispy enough, check internal temp to make sure it's at least 160 degrees Fahrenheit. 

Take out one final time and brush with teriyaki suave again then sprinkle with sesame seeds. 

It's that easy. Let cool/rest for at least 5 minutes. Those bones will be hot! 

Feta Stuffed Chicken Breasts

This recipe was super easy. The thing I liked about it was it tastes super rich and creamy, but it's not full of calories. 

Sorry again for my terrible photography. 

Salt & Pepper 3 chicken breasts 

Cut them open on one side 

Stuff each breast with 1/3 of the following mixture:

1/4 cup feta cheese

1/4 cup cream cheese 

1/4 cup sun dried tomatoes 

1 tsp dried basil

1 tsp Herbs de Provence 

Cook over stove in 1 tbs olive oil on medium for about 7 minutes each side until golden and cooked through. 

Thai Chicken Pasta Salad

This is a lovely savory half salad half pasta dish. I love when a pasta dish is full of veggies and I love when it has a dressing that makes it really satisfying. This salad is served cold and is very easy to whip up. 

Chicken Marinade:

1 tbs. Sesame seed oil

1/4 cup sugar

1/4 cup rice vinegar

1/4 cup soy sauce

1 Garlic clove

1 tbs grated ginger root

1 tbs lime juice

(Or if your feeling lazy, you can use any teriyaki marinade you have on hand. Just don't tell my mother-in-law.) 

Combine marinade ingredients. Marinate chicken for 1 hour then bake chicken till 180 degrees. Chop chicken into small pieces then chill. 

Salad Dressing:

1/2 cup vegetable oil

2 tbs soy sauce 

1 tbs sesame oil 

1/4 cup rice vinegar

1/4 cup brown sugar

1 clove garlic minced 

1 tbs grated ginger root

1 tbs peanut butter 

2 tsp lime juice

Make dressing, mix, chill.

Salad:

8 ounces vermicelli (or whatever pasta you choose. Tonight I used Asian corn noodle.)

1/2 bunch green onions chopped 

1 red bell pepper thinly sliced

1 1/2 cup shredded carrots

1/3 cup roasted peanuts 

Cook pasta, drain, run under cool water to chill. Combine all ingredients and mix and serve. Serves 6. 

Orange Marmalade Chicken

The other day I was making orange rolls (that turned out terrible by the way) when I realized I have a whole jar of "orange marmalade" in my fridge. I made a mental note, then this week while going through my mother-in-laws cook book I found a recipe for "orange marmalade chicken". It actually seemed like an easy dish, with mostly pantry ingredients - which I love. My mother in law had noted that it was an impressive yet easy dish for company. I love it when I find a dish that is easy to make, but with complex flavors that don't taste like it's an "easy meal". I adjusted a few things in my rendition but this dish did not disappoint. I would make this for company anytime. It was so easy! 

3 Boneless skinless chicken breasts
3 Tablespoons butter
Salt, Pepper, Nutmeg (to taste)
2 Tablespoons orange marmalade
1 green onion sliced (I ydidn't have green onion, so i used a slice of a regular yellow onion and browned it in the butter before I cooked the chicken)
1/2 tsp dried french taragon
1/3 cup white wine
1/4 cup heavy cream (I didn't have cream so I used whole milk)

Sprinkle chicken with salt, pepper, and nutmeg. In large skillet melt butter (and brown onions if you are using yellow onions), brown chicken on both sides, add marmalade, onion if you haven't already, tarragon and wine. Cover and reduce heat, simmer for 15-20 minutes until chicken is cooked through. Remove chicken from skillet, add cream or milk until sauce is thickens. I added a tsp of flour to help mine thicken. Salt and pepper as needed. Cover chicken is sauce. Delish!

Chinese Teriyaki Chicken Salad

Sorry I didn't get a better picture. I was hangry (hungry/angry) when I made this salad and I pause for no man. 

This is a yummy little Asian Salad. Very filling, quick, reminds me of chopped lettuce wrap almost. 

Mix together:

1 head iceberg lettuce (or 1/2 head iceberg and 1/2 head napa Chinese cabbage) 

4 chicken breasts sliced and pan fried in 3 tbsp olive oil, then warmed in a few tablespoons of teriyaki sauce. 

Chinese noodles for crunch or wonton skins cut in strips then fried

Orange slices 

3 tablespoons toasted sesame seeds

1 cup (2 cans) water chestnuts 

1/2 cup chopped cilantro 

4 green onions 

Dressing:

4 tbsp sugar

2 tsp salt 

8 tbsp rice wine vinegar 

1/2 cup vegetable oil 

Thai Chicken Quinoa

My husband is not a fan of quinoa. I'm not sure why. I mean it's in a ton of trendy health recipes lately and he's always telling me to cook healthier for him. Quinoa is easy to keep stocked in the pantry, easy to cook, and full of protein. So last night when my husband was at school late, I decided it was the perfect night to serve myself up some quinoa. It was so good that when my husband begrudgingly took leftovers for lunch today, I got a text telling me how "awesome" it was. 😄

Thai Chicken Quinoa 

YIELD: SERVES 4

TOTAL TIME: 30 MINUTES

ingredients:

1 cups uncooked quinoa then cooked, (I cook mine in 2 cups chicken stock with a little salt for about 20 minutes, similar to couscous)
2 chicken breasts, cooked and chopped (try to chop chicken and veggies same size)
1 cup chopped carrots
1 cup shelled edamame
1 cup chopped green onions

3/4 cup chopped peanuts

1/4 cup freshly chopped cilantro

sauce
1/2 tsp chili sauce
2 tablespoon rice vinegar
1/2 cup canned coconut milk
2 tablespoon brown sugar
1/3 cup creamy peanut butter 
1 garlic clove minced
1/2 lime, juice
1/8 teaspoon ground ginger

Melt sauce over stove while you sautée veggies, then mix it all together and salt and pepper it. Add vegetable oil and soy sauce if it needs more liquid. Yum yum!