Thai Peanut Noodles

Take 2!!! I always forget about this dish - that my family always eats happily (with the exception of our peanut allergy girl!) but I saw this today on a new recipe website I follow and she put a different spin on it! Let's try!!

Thai Peanut Noodles
8 ounces linguine noodles or Asian style noodle of choice
½ cup chicken or vegetable broth
1 ½ tablespoons finely minced fresh ginger or a heaping 1/4 teaspoon dry ginger in a pinch
3 cloves garlic pressed or minced
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
1 ½ tablespoons honey
1-2 teaspoons Sriracha chili sauce plus more for serving if desired (see note below), optional
1 bunch chopped green onions
½ cup chopped cilantro
2 limes cut into quarters
¼ cup chopped peanuts

Optional:
chili crisp oil as desired, for serving
8-10 ounces Shrimp or grilled, sliced chicken or steak

Instructions
If using noodles that require cooking, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Some Asian style noodles are already cooked and can be added directly to the warm sauce and cooked there.
While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.

To prepare sauce, in a separate sauce pan, combine broth, ginger, garlic, soy sauce, peanut butter, honey, and sriracha. (note: I sometimes saute my garlic and ginger in a couple teaspoons of oil first, but that isn't totally necessary- either way works!) Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened. If desired, you may add an extra tablespoon of peanut butter if you like a thicker, more peanutty sauce.
When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. If you'd like, add another squirt of sriracha or some chili crisp oil. Serve immediately. If it sits for a bit before serving and becomes too thick, just add a little broth, or even hot water, to loosen it up.

Homemade Pot Stickers

One morning my son Jack and I realized that we were both home for the day without ANY PLANS!! That never happens! You know I took advantage of that! 

Jack is one of the 2 kids we have that has food allergies. Recently we had him and his sister tested to update their allergies and we found out that he is no longer allergic to fish! HUZZAH!! I decided to take him to out to lunch for SUSHI for the first time in his life.  

Then, I asked him if he wanted to learn how to make his Aunt Morgan's Gyoza (the original recipe HERE.) Jack is a great cook and was all in. 

The best thing was that we were able to enjoy and share the fruits of our labor with the rest of the family. 

The ONLY thing we did differently this time was that after we made the first batch, we decided to use the same method - but to over fill them and wrap them up like egg rolls. Delicious!

Pad Thai Peanut Bowl

Pad Thai Peanut Bowl
2 x 12 oz. noodles *I used spaghetti

1 orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced

Garlic powder to taste
2 bottles of Sky Valley Organic Thai Peanut Sauce

* optional Chicken (we used 1 can of chicken for our protein guy and air fried chicken nuggets for some of us)

Peanuts, Green onions, lime juice for serving

Cook noodles according to package directions until just tender. Heat 1 tablespoon oil, add the bell pepper  and cook for 1-2 minutes until pepper is just softened, stirring the entire time. Add garlic powder to taste.
Add in the noodles, peanuts and sauce then toss to combine. Stir in the scallions, squeeze with fresh lime juice and serve.

This was a HIT!!! Even Piper ate it!

Thai Meatballs and Sweet Rice

An awesome "fast food - home cooked" meal.

I thought I was busy when I had 4 little kids. Now that I have 2 teenagers, a very mature pre-teen and a 7 year old - we are FREAKIN' BUSY!

Our oldest is involved year round in HS sports with swim team and track, the next 2 in line are in soccer year round and finally Ms. P is involved w soccer and dance. So - I have no control over my life whatsoever. I am SOOOOO looking forward to our oldest getting his license - but he isn't so motivated...

This is relevant bc I am always looking for short cuts and quick meals.

We make it a priority to have a sit down dinner every night as a family. More often than not - it happens and I'm so grateful for that. We have some of our most memorable talks, inside jokes and bonding around our dinner table.

There are definitely nights that we can't all sit down - but I work hard to provide a home made meal for everyone to enjoy when they are home and ready for dinner.

Here's my CHEAT!!!

I got these at my local Costco. My husband and I don't like Thai food - but the entire family - including my husband and I approved of these. 12 minutes in the oven and done.

I served these on top of a Family Fave Sweet Jasmine Rice smiles all around. 

Korean Style Street Tacos

At least - that's what we call them in our house. There are a few random things you need to make them - but I have SIMPLE substitutes that I promise you already have.

Here is one of the random things: a bamboo steamer - super cheap - like less than $10 at the Asian market. SUBSTITUTE - your MICROWAVE.

Another: our Instapot. SUBSTITUTE - crock pot, oven, grill, Traeger...

These are AWESOME. Lotus Leaf Buns - available at your local Asian market in the freezer section. Our 4 kids aged 7 to 16 love these, They are also cheap - under $3. To steam these in a Bamboo steamer, grab a large sautee pan and fill it with water about 1" up the side of the pan. Set on your stove top on High. Set your steamer on top of that pan. Put down a sheet of parchment paper and lay 3 or 4 buns flat on top of that. Cover and steam for 5-6 minutes. 10 if they are completely frozen. SUBSTITUTE: tortillas.

This is the last random ingredient. GOCHUJANG. It's like a Korean BBQ sauce. You can find this at your local grocery store -it's everywhere - and it's so good. I could dip the sole of my shoe in this and it would be delicious. SUBSTITUTE: your favorite BBQ sauce

This is a picture of my daughters creation. Pork, Gochujang, sour cream, cilantro dressing, salsa, Lotus Leaf Bun.
This is my version: Street Taco sized flour tortillas, melted Mexican blend cheese, refried and black bean mix, pork, Gochujang, sour cream and salsa on one, Mexican blend cheese, refried and black bean mix, pork, Gochujang, guacamole and cilantro dressing on the other.

The cool thing about this is that you can customize this to your own preferences - just like a traditional taco bar.

Korean Street Tacos
3-5 lb pork tenderloin* cooked until it's tender enough to shred with a fork
Lotus Leaf Buns or Street Taco Tortillas
Gochujang
Guacamole or avocado
Black beans
Refried beans
Pico de gallo or salsa
Sour cream
shredded cheese - your choice
Cilantro dressing** - optional

So - I'll tell you exactly what we did - and you can make substitutes as needed.

*Pork Spoon Roast - completely unpackaged. Cook in the Instapot on High for 90 minutes with water half way up the bowl to retain moisture.
Serve on a Lotus Leaf Bun (steamed or microwaved) or a tortilla and have at it with any toppings you want!!!

Great to feed a crowd - and something that will really knock their socks off.

*Our ALL TIME FAVORITE is (local) Harmon's Pork Spoon Roast - THE BEST - for so many things!

**Depending on time - I buy cilantro dressing at the grocery store - or I make my own Creamy Cilantro Lime Dressing

Cheater Pho

This is one of my go to week night meals. With all the different sports and extracurriculars we have going on during the week, I try really hard for everyone of us to have a hot meal - this soup is perfect for just that.

I've made this several times with many different proteins and then let everyone decide what garnishes to add. This recipe serves a family of 6. My soup pot is a 6.5 Quart cast iron pot - so if you aren't feeding as many people as I am cut the recipe in half - unlike most soups - it just doesn't keep overnight - or at least - I've never tried... 

Cheater Pho
16 oz Rice Noodles (I used 3 packs of ramen on this day - just the noodles - not the flavor packet)
96 oz chicken stock (3 boxes)
4 - 5 Tbsp minced garlic
2 - 3 Tbsp minced ginger
3 Tbsp minced shallot (find all 3 of these next to each other in the produce area)
Salt and Pepper to taste
15 oz can Bean Sprouts
3 - 4 Tbsp Hoisin sauce
2 Tbsp fish sauce (I omit bc of a food allergy)

Protein options:
Costco rotisserie chicken in the vacuum sealed pack - this is a SERIOUS time saver for SO MANY MEALS!
Shrimp
Ling Ling chicken and vegetable pot stickers OR Bigio pot stickers
OR you can just add frozen stir fry veg if you are keeping it meatless

Garnishes:
Green onions
Cilantro
Mint
Jalapeno thinly sliced
Limes

Put a couple of Tbsp of olive oil in the bottom of a large soup pot. Add garlic, ginger and minced shallot and cook until fragrant - 3 -5 minutes. Add chicken stock, salt and pepper, Hoisin sauce and fish sauce.

Let it come to a boil and then turn down to a simmer for about 20 minutes. Add noodles and cook as long as the package says. If you are adding frozen stir fry veg - add them now. When the noodles are cooked - now it's time to add your protein. If you are using rotisserie chicken - add now just so it can heat through. If you are adding pot stickers - use the microwave method suggested and then add them to heat through. If you are using shrimp - add very last - they take no time to cook. They are done when they are pink.

My foodie girl and I add all the garnishes - so good. My picky eaters try something new every time to figure out what they really like.

There really isn't anything that compares to authentic Pho - but this is a quick substitute. AND it's something different to add to your recipe rut :)

Asian Crunch Salad

There are many variations of this salad - the common factor is ramen noodles and cabbage. I like all the variations I've ever tried for as long as I can remember. Tonight, I was craving it but didn't have what I needed to make my old stand by - and boy howdy I'm so glad!!

I'll be sticking with this version! The only addition I would make is add grilled chicken next time. I made this in-between my "bus driver" duties for the kids - so I didn't have time to defrost and grill the chicken.

Asian Crunch Salad
Dressing:
1/2 c evoo (I love Kirkland's Mediterranean blend oil)
1/2 c sugar
1/3 c rice vinegar
1 - 2 T Ponzu (citrus seasoned soy sauce)
salt and pepper to taste

Salad:
16 oz bag shredded coleslaw (or 1 head napa cabbage, shredded)
2 bags Top Ramen, crumbled (any variety)
Mandarin oranges (as many as you like - I like a lot)

Topping:
NUTS! Cashew pieces were awesome but slivered almonds, peanuts or sunflower seeds would also be good

Combine all ingredients for dressing, incorporate well and pour over the salad ingredients. Toss and refrigerate for at least an hour.

Top with nuts and thank yourself for this delicious bit of heaven!

Asian Slaw

I saw this awesome Asian Slaw on "Guys Big Bite" with Guy Fieri. It looked so good that I immediately put it on my "to make" list.

Last night, looking for a different way to use the bag of cole slaw mix in my fridge - it dawned on me... I could make this asian slaw - only without all of the ingredients - for me - it's all about the dressing. If I like the dressing, I can make the salad with some or all of the veg components - it turned out amazing - my 6 year old was actually licking her plate clean...

Asian Slaw
1/4 c EVOO, divided
3 T minced ginger
1 T minced garlic
2 T brown sugar
5 T soy sauce
4 T white wine
1 t sesame oil
1/4 c rice wine vinegar
1 c thinly sliced napa cabbage*
1/2 c thinly sliced green cabbage*
1 c julienned carrots*
1/2 c thinly sliced red onion
1/2 c thinly sliced red bell pepper
1/2 c thinly sliced bok choy
1/2 c bean sprouts
1/2 c julienned snap peas
1/2 c julienned green onions
15 wonton skins, fried
Peanuts, for garnish

In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and white wine. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
Mix all vegetables in a bowl and toss with dressing. Garnish with crushed wontons and peanuts.

*I used a bag of Cole Slaw mix from the produce department.
**I used Chow Mein Noodles (the dry, crunchy kind) and toasted almonds b/c that's what I had!!

Chinese Simmer Chicken

I got this recipe from my brother in law a long, long time ago. It's his claim to fame.
Chinese Simmer Chicken
2 lbs chicken breast, cut into bite sized pieces
1/3 c brown sugar
1/2 c soy sauce
1/4 c cooking sherry (which I never use)
1/2 c water
2 T ketchup
2 garlic cloves, minced
1/2 bunch of green onions, diced
1/2 t red pepper

Thickening agent:
2 T cornstarch
2 T water
1 t sesame oil

Mix the first 9 ingredients together and let marinate for at least an hour. Place in sauce pan and heat to boil. Reduce to simmer over until chicken is done. Remove chicken from pan once it is cooked. Bring sauce back to a boil. Slowly add the thickening agent mix, constantly stirring until desired thickness.

Serve on top of rice or noodles. Sprinkle with roasted sesame seeds (if you've got them).

I usually make this without the red pepper flakes b/c of my little kiddos. After everyone is served, I add red pepper flakes to both my plate and my husbands to add that little kick.

Gyoza (Dumplings, Pot Stickers)

Yummy in my tummy...
I bought this super ginormous baking sheet at Williams & Sonoma (reg $70) for $9.99 - it is too large to fit in my oven (that was obvious when I bought it) but it is great for Gyoza or when I am making rolls or more than one loaf of bread.

Thanks to my super awesome lady Morgan for giving me this recipe!! I made gyoza (aka Japanese dumplings or pot stickers) from scratch today!! It was really fun - and they turned out so delicious!!

Don't be intimidated. It is an extremely simple recipe. The trick is getting all that goodness into those wonton wrappers is a bit time consuming - but I am telling you it is worth it! I would def recommend buying a dumpling press (about $2) that speeds up the process tremendously! Just think of the satisfaction you will feel knowing that you can make your own gyoza. Ok, maybe I am a little crazy - but y'all know how much I LOVE food!

Morgan's Gyoza
1/2 lb ground pork
6 cabbage leaves diced (1/2 a small head)
3 minced cloves of garlic
3 diced green onions
3 dashes garlic powder
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
gyoza wrappers (or square wonton wrappers)

Cook the pork (in a saute pan over medium heat until no longer pink). Combine all ingredients. Mix it well.
Then you need the gyoza wrappers, a teaspoon, a small dish of water for sealing them and a tray to put them in once you're done folding them. Take one wrapper and put approx a tsp of filling in the center of the wrapper. Then dip your finger in the water and wet half of the edge of the wrapper. Then take the center of the wet edge and fold it up to meet the center of the dry edge and lightly pinch. Moving towards the outside fold small sections over to make the pretty folds, making sure to pinch the edges shut so filling doesn't explode out. Once you hit the end seal it and then do the other side working from the center to the end. OR you can get a dumpling press which is ten times faster - totally cheap and worth it!

Then pan fry them. I start with a hot saute pan and add a little sesame oil to coat the pan, then add as many dumplings as the pan will hold. I brown two sides of the dumpling. Once browned I add water to cover them half way and cover the pan. Allow them to steam until the water runs out, on medium heat, approx 9 minutes. Remove the lid, and then let the dumplings crisp up again on one or two sides. I get impatient and crisp one side because they smell so yummy :D Once crispy they're ready for hungry tummys. we usually dip them in soy sauce, lightly topped with sesame oil and a dash of chile oil (but no chile oil for the kiddies unless they like the spice).

Gyoza Soup

If that is what you call it... my brother's girlfriend is a pastry chef in LA. She is an amazing cook too. She posted yesterday about the 'made from scratch' gyoza (pot stickers) she made - and the soup she made with them. I went to the asian market today to get everything I need to make her delicious Gyoza - but I didn't have time to make them today - that's on the agenda for tomorrow.

Anyway... I couldn't get that soup out of my head - so I made a total cheater version:

Gyoza Soup

Ling Ling Pot Stickers (costco)

Top Ramen (any flavor of choice)

Green Onions (diced)

Boil pot stickers in a covered sauce pan for 8 minutes. Using a slotted spoon, take each pot sticker out of the water and set on a plate to cool a bit. Using the same water you boiled the pot stickers in - cook Ramen according to package directions. While that is cooking - dice your green onions.

Combine all ingredients and mànmàn chī! (Bon Appetit)

Easy Stir Fry

Imagine this dinner on the table in 10 minutes!

My hubs is out of town - we are all busy with the Christmas season - so I have done a TON of 'cheater' dinners lately - it's always a bonus when I can make a great dinner in less than 10 minutes!
All you need are these ingredients...

Easy Stir Fry

Frozen Veggies

Lo Mein noodles

Teriyaki sauce

Peanuts

If you also make this with meat - you can shake the protein (chicken, steak) pieces in flour and add them to 1 T of EVOO on a hot frying pan and fry/flip them until no longer pink. With the veggies and noodles, just follow the directions on their packages. Toss them all together - getting the sauce incorporated well - and enjoy!

You can pick up any frozen veggie mix - the particular mix I prefer (and that is pictured) comes with it's own Thai sauce - but my kids are partial to Mr. Yoshida (Costco). You can use rice, spaghetti, angel hair or vermacelli pasta - whatever you have on hand.

*I obviously added pre-cooked frozen shrimp and fresh diced green onions - yummy. Just thinking about a great dinner on the table in less than 10 minutes with virtually no effort is enough to make me giddy!

Thai Chicken & Noodles

This is the 3rd recipe I have tried from 365 Days of Crockpot Meals (on our sidebar). I am 1 for 3. So far I have tried the "Crock Pot Garlic Lime Chicken" me no likey, the "Cafe Rio Chicken" total thumbs up and definitely recommend and now this recipe - again not my taste.
I ate my dinner (cuz I am PHAT that way) and my husband practically inhaled it - BUT - let's consider that he has been out of town all week and was very much looking forward to a home cooked meal - not exactly what I'd call 'discriminating' taste buds.

It may be because I have had such a craving for Asian food lately and that I was hoping this would feed that hunger. Maybe. 365 DOCM rated this at 5 stars - so maybe I'm crazy - I'll give you the recipe and you tell me what you think...

Thai Chicken and Noodles
1 1/2 lb chicken cut into 1/2 inch pieces
1 red bell pepper, cut into short thin strips
1 1/4 cups chicken broth, divided
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
2 tbsp cornstarch
3 green onions, cut into 1/2 inch pieces
1/3 cup creamy or chunky peanut butter
12 oz hot cooked vermicelli pasta
3/4 cup peanuts or cashews chopped
3/4 cup cilantro chopped
Directions: Place chicken, bell pepper, 1 cup of broth, soy sauce, garlic, and red pepper flakes in slow cooker. Cover and cook on low for 3 hours. Mix cornstarch with remaining 1/4 cup broth in small bown until smooth. Turn slow cooker on High. Stir in green onions, peanut butter, and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli or Thai noodles. Sprinkle with peanuts or cashews.

*I want to know if anyone else has tried the crock pot recipes from 365 Days of Crock Pot Meals - I want to know what kind of luck you've had - let me know!

Crunchy Asian Salad

UPDATED Crunchy Asian Salad
Crunchy Asian Salad
Dressing:

¾ cup vegetable oil
4½ Tablespoons seasoned rice vinegar
4½ Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Salad:

2 pkg ramen noodles
1 head of cabbage (you can use 2 pkgs coleslaw blend)
Green onions a bunch
½ c sunflower seeds
½ c sliced almonds

Make dressing - shake it up a bit to help it meld. Set in the fridge while you do everything else. Break (dry) noodles apart (discard seasoning packets) and toast with the sliced almonds - set aside. Add cabbage, onions and dressing. Let chill in fridge for at least an hour. I usually add the ramen and almonds just before serving.