Chilled Spicy Sesame Noodles with Shrimp

Chilled Spicy Sesame Noodles with Shrimp

Ingredients

For the Noodles:

• 1 lb. thin noodles, cooked and rinsed (I used angel hair pasta)
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon hot chili paste
• 1 teaspoon mirin (optional)
• ¾ teaspoon kosher salt
• 10 scallions, thinly sliced
• 3-4 carrots, grated
• squeeze of lemon

For the Shrimp:

• 1 lb. shrimp, cleaned, patted dry, and deveined (see note)
• 2-3 tablespoons vegetable oil
• 1 shallot, minced
• 1 tablespoon hot chili paste
• 1 tablespoon Sriracha
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar
• ⅛ teaspoon fresh or ground ginger
• pinch salt and pepper
• ¼ teaspoon sesame seeds, for garnish

See full recipes on : crepesofwrath.net

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Skillet Lasagna

Skillet Lasagna

Ingredients

• 2 tablespoons of olive oil
• 1 pound of Italian Sausage, Italian Turkey Sausage or Lean Ground Beef
• 1/2 a medium onion, diced
• 2 cloves of garlic, minced
• 28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes
• 1 8 oz can of tomato sauce
• 1 1/2 cups of low sodium chicken broth
• 2 9 oz packages of Buitoni four cheese ravioli, from the refrigerated section
• 8 oz of fresh mozzarella cheese, cubed
• 1/2 cup of freshly grated parmesan cheese
• Flat leaf parsley for garnish

See full instructions on : www.number-2-pencil.com

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Chicken Gloria

Ingredients:

• 3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
• 1/3 cup of flour
• 3 tablespoons vegetable oil
• 2 tablespoons of butter
• 1 (8 oz) container of sliced fresh mushrooms
• 1/2 cup of sherry wine
• 1 small can of condenced cream of mushroom soup
• 1/2 cup whole milk
• 6 slices of Muenster cheese
• 3 tablespoons chopped fresh parsley for garnish
• Salt and pepper to taste

Instructions

See full instructions on : www.cookingwithsugar.com

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Garlic Parmesan Salmon & Asparagus Foil Pack

Source: caloriewarrior

Click Here for Full Recipe of Garlic Parmesan Salmon & Asparagus Foil Pack

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Cheesy Chicken Enchiladas Recipe

Cheesy Chicken Enchiladas Recipe

Ingredients:

• 450 g ground chicken
• 650 ml chunky salsa, divided
• 1 1/2 cups shredded cheddar cheese, divided
• 12 (6 inch) flour tortillas

Directions:

1. In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
2. Spread 1/2 cup of remaining salsa onto bottom of 9×13″ baking dish.
3. Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
4. Bake in preheated 350F oven for 20 mins or until heated through.

Serves: 6

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Mozzarella Pesto Stuffed Chicken Breasts

Source: twopeasandtheirpod

Click Here for Full Ingredients and Instructions

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Cheesy Chicken Taco Casserole

• Ingredients
• 1 1/2 pounds skinless, boneless chicken breasts 
• Salt and pepper
• 1 (24 oz.) jar pasta sauce 
• 9 (5-inch) corn tortillas
• 1 cup chopped cilantro
• 2 cups shredded Monterey Jack (8 oz.)
• 1 small tomato, sliced 
• Preparation
• Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
• Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes. Remove foil and cook until top is lightly browned, 10 minutes more.

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Cheesy Chicken Spaghetti

• Ingredients
• 9 ounces uncooked spaghetti 
• Cooking spray
• 1 cup frozen chopped onion
• 1 tablespoon bottled minced garlic
• 2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
• 1 tablespoon low-sodium Worcestershire sauce
• 2 teaspoons dried Italian seasoning
• 1/4 teaspoon salt
• 2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided 
• 3 cups frozen chopped cooked chicken, thawed
• Preparation
• Preheat oven to 350º.
• Cook pasta according to package directions, omitting salt and fat. Drain.
• Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.

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Santa Maria Smoked Tri-Tip

Ingredients

• 3 cups hickory wood chips
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 (2 1/4-pound) tri-tip steak, trimmed
• Cooking spray
• 2 cups Santa Maria Salsa
• Cilantro sprigs (optional)

Preparation

Soak wood chips in water 1 hour; drain well.
Combine salt, pepper, and garlic powder; sprinkle evenly over steak. Let stand at room temperature 30 minutes.
Remove grill rack; set aside. Prepare grill, heating one side to high and one side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat grill rack with cooking spray; place on grill.
Lightly coat steak with cooking spray. Place steak on grill rack over high-heat side of grill; grill 6 minutes, turning 3 times. Place steak on grill rack over medium-heat side of grill; grill 40 minutes or until a thermometer registers 140° (medium-rare) or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut steak diagonally across grain into thin slices. Serve with Santa Maria Salsa; garnish with cilantro sprigs, if desired.
Wine note: Tri-tip from California's Santa Ynez Valley goes naturally with a full-throttle merlot from the same region. Gainey Merlot 2004 (Santa Ynez Valley, California), $26, is plush and plummy, with enough structure to stand up to the steak, the char-smokiness of the wood chips, and the pungency of the salsa. --Karen MacNeilA

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Texas-Style Smoked Brisket

Ingredients
Brisket:

• 1 tablespoon brown sugar 
• 1 tablespoon smoked paprika
• 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons onion powder
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 cup chopped onion 
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1 (12-ounce) can beer 
• 1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)
• 8 hickory wood chunks (about 4 pounds)
• 2 cups water
• Cooking spray
• 2 cups (1/2-inch) sliced onion 
• 2 tablespoons pickled jalapeño peppers

Sauce:

• 1 cup fat-free, less-sodium beef broth 
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 tablespoon ketchup 
• 1 tablespoon pickled jalapeño liquid

Preparation

To prepare brisket, combine the first 5 ingredients. Place 2 tablespoons sugar mixture in a blender. Set aside remaining sugar mixture.
Remove 2 chiles and 2 tablespoons sauce from can; add to blender. Reserve remaining chiles and sauce for another use. Add 1 cup chopped onion and next 3 ingredients (through beer) to blender; process until smooth. Combine brisket and chipotle mixture in a 2-gallon zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
Soak wood chunks in water about 16 hours; drain. Remove brisket from bag, discarding marinade. Pat brisket dry, and rub with remaining sugar mixture. Let brisket stand at room temperature for 30 minutes.
Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°.
Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill.
Place brisket on grill rack over foil pan on unheated side. Close lid; cook 3 1/2 hours or until a meat thermometer registers 170°. Add additional wood chunks halfway during cooking time.
Preheat oven to 250°.
Remove brisket from grill. Place sliced onion and jalapeño on a large sheet of aluminum foil. Top with brisket; seal tightly. Place foil-wrapped brisket in a large baking pan. Bake at 250° for 1 1/2 hours or until thermometer registers 190°. Remove from oven. Let stand, still wrapped, 1 hour. Unwrap brisket, reserving juices; trim and discard fat. Cut brisket across grain into thin slices.
To prepare sauce, finely chop sliced onion and jalapeño; set aside. Place brisket juices in a zip-top plastic bag inside a 2-cup glass measure; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain 1/2 cup drippings into a saucepan, stopping before fat layer reaches opening; discard fat and remaining drippings. Add onion, jalapeño, broth, and remaining ingredients to pan; cook over medium heat 5 minutes or until thoroughly heated.
Beer note: Smoky brisket calls for a smoky beer. Although the Lone Star State makes some excellent brews (any of which would pair well with Texas barbecue), try Germany's Aecht Schlenkerla Maerzen beer, which has an alluring aroma of bacon and smoked sausage from the use of smoked barley. Its full body and gentle malt sweetness balance the spicy sauce. At 16.9 ounces, one bottle ($4) is enough to share.

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Peppery Chicken Fried Chicken

Ingredients

• 8 (6-ounce) skinned and boned chicken breasts 
• 4 1/2 teaspoons salt, divided
• 2 1/2 teaspoons freshly ground black pepper, divided
• 76 saltine crackers (2 sleeves), crushed
• 2 1/2 cups all-purpose flour, divided 
• 1 teaspoon baking powder
• 1 teaspoon ground red pepper
• 8 cups milk, divided 
• 4 large eggs 
• Peanut oil

Preparation

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.
Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

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Basil-Tomato Meatloaf Sandwich

Ingredients

• 1/2 cup mayonnaise 
• 1 tablespoon chopped fresh basil
• 8 hearty white bread slices 
• 8 (1/2-inch-thick) cold meatloaf slices
• 1 cup shredded iceberg lettuce 
• 2 plum tomatoes, sliced 
• Salt and pepper to taste

Preparation

1. Stir together 1/2 cup mayonnaise and 1 Tbsp. chopped fresh basil. Spread 1 Tbsp. mayonnaise mixture on 1 side of each bread slice. Top 4 bread slices, mayonnaise sides up, evenly with meatloaf slices, shredded lettuce, and tomato slices; sprinkle with salt and pepper to taste. Top with remaining bread slices, mayonnaise sides down.

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Diner Meat Loaf 'Muffins'

Ingredients

• 1 teaspoon olive oil 
• 1 cup finely chopped onion 
• 1/2 cup finely chopped carrot 
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup, divided 
• 1 1/2 pounds ground beef, extra lean (raw)
• 1 cup finely crushed fat-free saltine crackers (about 20)
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs 
• Cooking spray

Preparation

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

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Herb-and-Veggie Meatloaf

Ingredients

• 1 medium onion, chopped 
• 1 teaspoon minced garlic
• 2 teaspoons canola or vegetable oil 
• 1 cup shredded carrots 
• 1 cup roasted garlic-and-herb pasta sauce, divided
• 1 1/2 pounds extra-lean ground beef
• 8 ounces 50%-less-fat fresh pork sausage
• 1 (10-ounce) package frozen chopped spinach, thawed and drained 
• 1/2 cup uncooked regular oats
• 2 teaspoons Italian seasoning
• 1 1/4 teaspoons salt
• 1 teaspoon pepper
• 1 large egg, lightly beaten 
• Vegetable cooking spray
• Additional roasted garlic-and-herb pasta sauce (optional)

Preparation

Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.
Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.
Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.

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Asian-Style Meat Loaves

Ingredients

• 1 (3 1/2-ounce) package plain rice crackers (such as ka-me)
• 1 pound ground turkey breast 
• 1/2 pound lean ground pork
• 1 cup chopped green onions
• 1/2 cup hoisin sauce, divided
• 1/2 cup chopped red bell pepper
• 1/2 cup drained chopped canned water chestnuts
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 2 large egg whites 
• Cooking spray

Preparation

Preheat oven to 350°.
Place crackers in a food processor; process until finely chopped.
Combine cracker crumbs, turkey, pork, green onions, 1/4 cup hoisin, and remaining ingredients except cooking spray in a large bowl.
Shape mixture into 6 (5 x 2 1/2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons hoisin over top of each meat loaf. Bake at 350° for 45 minutes or until a thermometer registers 165°. Let stand 5 minutes.

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Classic-Meat-Loaf

Ingredients

• 1 (1 1/2 ounce) slice white bread 
• 2 tablespoons fat-free milk 
• 1/2 cup ketchup, divided 
• 2/3 pound ground beef, extra lean (raw)
• 1/2 pound lean ground veal
• 6 ounces lean ground pork
• 1/2 cup chopped onion 
• 1/3 cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large egg whites 
• Cooking spray

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

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Chili-Cheese Mac

Ingredients

• 1 teaspoon canola oil 
• 3/4 pound ground round 
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 2 cups fat-free, lower-sodium beef broth 
• 1 cup water
• 1 (10-ounce) can mild diced tomatoes and green chiles, undrained 
• 8 ounces uncooked elbow macaroni
• 1/2 cup fat-free milk 
• 4 ounces 1/3-less-fat cream cheese 
• 4 1/2 ounces finely shredded reduced-fat sharp cheddar cheese 

Preparation

1. Heat a Dutch oven over medium-high heat. Add oil. Add beef and next 4 ingredients; cook 3 minutes. Add broth, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done.

2. Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat. Stir in cheddar. Add cheese sauce to macaroni mixture; toss well to coat.

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Classic Chicken Potpie

Ingredients

Pastry:

• 3 cups all-purpose flour 
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 tablespoons unsalted butter, chilled, cut into pieces
• 10 tablespoon solid-stick vegetable shortening, chilled, cut into pieces

Filling:

• 2 pounds boneless, skinless chicken breast, trimmed of excess fat 
• 4 cups low-sodium chicken broth 
• 6 tablespoons unsalted butter
• 1 tablespoon vegetable oil 
• 1 large red skinned potato, diced
• 1 large onion, chopped $
• 3 carrots, cut into 1/2-inch dice 
• 2 ribs celery, sliced 
• 4 ounces mushrooms, diced
• Salt and pepper
• 1/2 cup all-purpose flour 
• 1 1/2 cups whole milk
• 1 cup frozen peas, thawed
• 1 tablespoon fresh thyme
• 1 large egg, beaten

Preparation

1. Make pastry: In a food processor, pulse flour, salt and pepper. Pulse in butter and shortening until mixture resembles coarse meal. With motor running, add 6 Tbsp. cold water; process just until dough forms a ball, adding more water if necessary. Turn dough out onto a lightly floured countertop; knead until it comes together. Shape into a rectangle, wrap in plastic wrap and chill.

2. Make filling: Place chicken in a saucepan and cover with broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until chicken is cooked through, 15 to 20 minutes. Using a slotted spoon, remove chicken to a cutting board. Strain broth; reserve. When cool enough to handle, shred chicken into bite-size pieces.

3. Preheat oven to 375ºF. Line a large baking sheet with foil. Mist a 9-by-13-inch baking dish with cooking spray.

4. Melt butter with oil in a large skillet over medium heat. Add potato, onion, carrots, celery and mushrooms, sprinkle with 2 tsp. salt and 1/2 tsp. pepper and stir well. Cover and cook, stirring occasionally, until vegetables have softened, 15 to 20 minutes.

5. Sprinkle flour over vegetables. Cook, stirring, for 3 minutes. Add 2 cups of reserved broth and milk, increase heat to high and bring to a boil, stirring constantly. Reduce heat to medium and cook, stirring, for 3 minutes. Stir in peas, reserved chicken and thyme. If mixture is very thick, thin with some of reserved broth. Season with additional salt and pepper, if desired. Transfer to baking dish.

6. Brush some of beaten egg around edges of baking dish. Roll out dough between 2 pieces of plastic wrap to a 14- by 10-inch rectangle. Roll dough onto rolling pin and unroll it on top of baking dish. Patch any tears. Press pastry to edges of dish, trim if necessary and crimp to seal. Brush top of pie with remaining egg. Cut a few slits in the top to allow steam to escape. Place on baking sheet and bake until top is golden and filling is bubbly, 50 to 60 minutes. Let rest for 10 minutes before serving.

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Soft Black Bean Tostadas

IngredientsM

• Salsa:
• 1/2 cup chopped peeled avocado
• 1/2 cup chopped seeded tomato 
• 1/4 cup thinly sliced green onions
• 2 teaspoons fresh lime juice 
• 1/4 teaspoon salt
• Remaining ingredients:
• 2 tablespoons water
• 2 tablespoons fresh lime juice 
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 4 (8-inch) flour tortillas
• 1 cup shredded roasted skinless, boneless chicken breast 
• 3/4 cup (3 ounces) preshredded Monterey Jack cheese
• 1 cup shredded iceberg lettuce 
• 1/2 cup fat-free sour cream 

Preparation

Preheat broiler.

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

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Extra-Easy Lasagna

Ingredients

• 1 pound lean ground beef 
• 4 cups tomato-basil pasta sauce 
• 6 uncooked lasagna noodles
• 1 (15-ounce) container ricotta cheese
• 2 1/2 cups (10 ounces) shredded mozzarella cheese
• 1/4 cup hot water

Preparation
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

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