Thai Peanut Chicken Saute

I'm baaaa-aaaack!!!! I got a brand new laptop and I am back in business!!! So far, everything is going great - except for lovely Windows Vista of course! But, beggars can't be choosers, right?

So, I really haven't been doing that much cooking the last month or so. You know how summer is - vacations, etc. Lots of stuff going on. I made this a few weeks ago and the boy really liked it. This is definitely something I would make again!

Ingredients:
1/2 package rice noodles
1 lb. chicken, thinly sliced
Salt & pepper, to taste
1 tbsp. sesame oil
1 red pepper, thinly sliced
1 carrot, julienned
1/2 c. peanut sauce
1/4 c. cilantro, chopped
1 handful of peanuts, chopped

Directions:
Cook noodles according to package directions.

Heat oil and add chicken. Saute until cooked and set aside.

Add peppers and saute about 3 minutes. Add carrot and saute another minute and set aside.

Add peanut sauce and bring to a boil.

Drain noodles and add noodles and chicken to pan.

Remove from heat, mix in the vegetables and cilantro and garnish with peanuts.

Yield: 4 servings

Source: adapted from www.closetcooking.com, Thai Peanut Pork Noodle Saute

One of my very favorite things is PF Changs lettuce wraps. If only we had a PF Changs that wasn't over an hour away! So, when I saw lettuce on sale, I thought - hey! I should make lettuce wraps, since I already had some leftover chicken! I did a lot of searching on the internet for a recipe and in the end, I combined a couple different ones. I didn't want to try and re-create PF Changs lettuce wraps, because I knew that we would be disappointed.

So, the chicken part of these turned out pretty good. It turns out that I'm a tard and I bought cabbage instead of lettuce. We both had our second "lettuce wrap" in a tortilla. :)

Ingredients:
1 tbsp. sesame oil
1 tbsp. garlic
1 tbsp. ginger
1 lb. chicken, cooked and shredded
2 tbsp. soy sauce
1/3 c. sweet chili sauce
1/2 c. fresh cilantro, minced
1/4 c. chopped peanuts
1 c. grated carrots
head of lettuce

Directions:
Heat oil in a pan (or wok, if you have a wok). Stir fry garlic, ginger and carrots.

Add chicken.

Stir in soy sauce and chili sauce.

Add cilantro and peanuts.

Serve. :)

Yield: 2-3 servings

Sources: www.recipegirl.com & www.pillsbury.com

Mongolian Beef

In case you haven't noticed, I have been in an Asian kind of mood lately! Sorry for the lack of posts lately, but last week marked the start of a crazy month and I won't be in my own kitchen for awhile. So, I leave you with Mongolian Beef. This was a GREAT recipe! The flavor was awesome, the boy really liked it. My only problem was the actual cut of beef. I am super picky about meat. Next time I make this, I'll just use a better cut of beef and then it will be perfect! Originally, I was going to attempt to make fried rice, but ended up using a Lipton Side - Beef Lo Mien, which was good, especially when topped with the yummy Mongolian Beef sauce.

Ingredients:
1 lb. flank steak, thinly sliced
1/4 c. cornstarch
3 tsp. oil
1/2 tsp. grated ginger (I used ground ginger, since that is all I had)
1 tsp. chopped garlic (I was in a hurry and just used garlic powder)
1/2 c. water
1/2 c. soy sauce (I used low sodium)
1/2 c. brown sugar
1/2 tsp. red pepper flakes

Directions:
Make sure steak is dry. Mix with cornstarch and coat well. Shake off the excess cornstarch.

Heat 1 tsp. of oil in the skillet (or wok - I don't have a wok). Add garlic, ginger, water, soy sauce, brown sugar and red pepper flakes.

Cook 2 minutes and then transfer to a bowl.

Add remaining oil to skillet (or wok). Cook meat. Add the sauce back to the skillet.

Yield: 3-4 servings

Source: www.pinkbites.com

Teriyaki Chicken Noodle Bowl

Long time no post! I've been super busy lately... so this was the PERFECT meal since I had no time! No more than 10 minutes of prep time and no more than 15 minutes of cooking time. That is what I like for a weeknight meal! And even better, the boy absolutely loved it! Sah-weet!!! It just doesn't get any better than that!

Ingredients:
1 lb of chicken
1/2 bottle teriyaki marinade
1 package of Lipton Teriyaki Noodles (or something similar)

Directions:
Sometime at least 30 minutes before cooking, cut up the chicken and throw it in a ziploc with the marinade. It needs to marinate for at least 30 minutes. I did all this the night before I was planning on making this.

When you are ready to cook - read the directions on the Lipton Noodle package. You should just need water and a little vegetable oil, if you want. Cook according to directions (I did the microwave directions and it took 10 minutes).

Meanwhile, while that is microwaving, throw the chicken in a skillet on medium-high heat and cook until done (no more than 7-8 minutes).

And you're done. See how easy that was?

Yield: 2 main dish servings

Asian Chicken Wings

Here's the thing. Every month at work, we have a cooking contest. The theme this month is chicken wings. I try to participate every month. If I have a tried and true recipe, I use that. If it is something I've never made before, then it gives me the chance to try something new - kind of like everyone out there who is in Daring Bakers or Tuesdays with Dorie. I know - y'all must think that I work at some insane place. I mean, seriously, what business has cooking contests!? I actually have an awesome employer - we are one of the premier small pre-employment screening companies. Trust me, we are good at what we do. If you work somewhere that doesn't do background checks, or if you aren't happy with who you use, let me know! We truly are one of the best! Okay, so I'll stop sucking up to my boss! On to the chicken wings!

Since I have never made wings before, I wanted to make them the night before. I am also terrified of using a deep fryer (and I don't have one anyway), so I settled on a recipe that called for baking the wings. I probably will not make these again. After they came out of the oven, they didn't taste very good. The only thing that saved them was basting them with some Lawry's Teriyaki Marinade and sticking them back in the oven for a bit. They are supposed to be teriyaki flavor, but quite honestly, they don't taste teriyaki-y to me at all. They taste like soy sauce wings. So, use this recipe at your own discretion!

Ingredients:
3 lb. chicken wings
1/2 c. orange juice
1/4 c. soy sauce
2 tbsp. ground ginger
1 tbsp. fresh lemon juice
1/2 tsp. course salt
5 drops hot pepper sauce
1 clove garlic, minced

Directions:
In a bowl, combine everything except the wings.

Place wings in sauce, cover and marinate in the refrigerator overnight. I just used a giant Ziploc bag.

Preheat oven to 350.

Remove from marinade - reserve for basting.

Bake 1 hour, basting with reserve marinade.

Source: http://www.wildforwings.com/