This dish is absolutely delicious! The amazing blend of sweet brown sugar with spicy sriracha lends the perfect amount of flavor without being overpowering.
What you need:
1 pound linguini noodles (or other noodle of your choice. I used noodles from the Asian food section of my local grocery store for a more authentic flavor)
1 cup finely shredded carrot
1 tablespoon minced garlic
1/2 cup freshly chopped green onions
3 cups warm, cooked, shredded chicken
1/3 cup smooth peanut butter
1/4 cup regular soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons light brown sugar, packed
1 teaspoon freshly grated ginger (not powdered)
1 1/2 tsp sriracha
a handful of roasted peanuts
2 tablespoons fresh cilantro, roughly chopped
How to make it:
1. In a medium-sized bowl, mix together the peanut butter, rice vinegar, soy sauce, sesame oil, sriracha, brown sugar and ginger. Set aside. The sauce will be very thick, but will get thinner when it is mixed in to the hot noodles.
2. Prepare the noodles according to the directions on the package. Drain, and place in a large serving bowl.
3. Mix the carrots, garlic, green onions and chicken with the noodles.
4. Stir sauce, and pour over noodles. Mix well.
5. Garnish with peanuts and cilantro.
I love kale. I love avocado. I love avocado mixed with kale, and you will too after trying this simple salad. Many people think that kale can't be eaten raw due to it's tough texture and slightly bitter taste, but let me tell you a secret that will give silky, sweeter tasting kale: massage! No, I don't mean for you, I mean for the kale.
When serving raw kale, put it in a large bowl with a generous sprinkle of salt. Using both hands, massage and rub the kale leaves together for about 2 minutes. This will help break down their fibrous insides, making them silky and soft. The flavor will also be slightly sweeter, making it much more useful for a raw salad.
8 cups of chopped, raw kale with the stems removed (go ahead and massage it now)
1/2 teaspoon sea salt (for massaging the kale)
2 cups julienned carrots
1/2 of a red onion, diced or thinly sliced
1 avocado, peeled, pitted and diced
Lemon Vinaigrette Ingredients:
juice of 1 lemon
1/4 cup extra virgin olive oil
2 teaspoons of Mrs. Dash (your favorite variety)
This is easy: Simply toss all of the salad ingredients together in a large bowl. Mix the vinaigrette ingredients together in a small bowl, then toss with the salad. Do this gently so you don't smash the avocado.
I stay incredibly busy, so any recipe that I can throw in the crock pot is a cherished one. This is now one of my favorites. It is so filling and so full of flavor, it will impress anyone who tries it.
If you don't have a slow cooker, simply throw everything into a pot and simmer it on the stove top until the chicken is cooked and the vegetables are tender.
6 slices bacon
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 ounces red potato, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups frozen corn kernels
4 cups chicken broth
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon cayenne pepper
salt and pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped green onions
1. Mix the chicken, potatoes, onion, carrots, celery, and corn together in a slow cooker. Add the chicken broth, garlic, thyme, oregano, salt, pepper, and cayenne pepper.
2. Place the lid on the crock pot, and cook on low for 8 hours, or high for four hours.
3. During the last 30 minutes of cooking time, mix the cornstarch and half and half together in a small bowl, making sure there are no lumps. Add this and the butter to the soup. Let this finish cooking while you prepare the bacon.
4. Fry the bacon until crisp, and drain on paper towels. Slice the green tops of the onion into thin slices.
5. Spoon the chowder into bowls and top with bacon and green onions.