Banana Bread

This is the recipe I got from my mommy.  It’s the bestest banana bread ever

Recipe:

1/4 c oil
2 eggs – beaten
1 tsp vanilla
1 1/2 c mashed bananas (if you don’t have enough, you can supplement with applesauce!)
1/4 c sour milk (3/4 tsp lemon juice and enough milk to make 1/4 c works great!)
3/4 c sugar
1/2 tsp baking soda
2 c flour
1 tbsp baking powder
1/2 tsp salt
1 c chopped nuts (if you want – I NEVER do!)

Mix dry ingredients together.  Make a well in the center, add wet ingredients and stir only enough to combine.  Pour into greased loaf pan(s).  Bake @ 350 – 1 hr for a large loaf, or 40-50 minutes for mini-loaves.  (I have started splitting it into 2 large loaf pans if I don’t do the mini-pans, which are my fave, but by doing 2 thin loaves and cooking less than the full hour, it seems to be a little better texture!)

Approval Rating:

We love love love this bread.  It doesn’t last more than a few hours around here!

BBQ Chicken Pizza

Recipe:

(ok, this is one of those “pick your own proportion recipes!  use what ya “need”!)

chicken
BBQ Sauce – your fave
mozzarella, shredded
Gouda cheese, shredded (sometimes I don’t have this, and it’s ok without it, but better with it!)
red onion, sliced
cilantro, chopped
oh yeah – a pizza crust!! (I have used pita bread, pre-made pizza crusts from store, and even homemade dough – whatever fits the time and ingredients on hand!)

Marinate the chicken in some bbq sauce in the fridge.  (I have used raw chicken, chopped in pieces, and even that frozen pre-cooked chicken from Costco – was in a hurry that time!).  Cook the chicken in a bit of oil in a frying pan.  Saute until it’s done.  Cover your pizza crust with some bbq sauce, sprinkle with some of both of the cheeses, then the chicken, then the onion, then a bit more mozzarella cheese, then the cilantro.  Toss it in the oven, cook until it’s done (see what your crust needs, cause that is the “critical factor” here!

Approval Rating:

This is DELICIOUS!!  My kids’ favorite – and mine.  (Lynn is an old fashioned pizza boy – only red sauce for him – poor thing, sure is missing out!)  The kids love it enough that Gregory used this recipe for his school “Iron Chef” competition in cooking class – sweet!

D’s New Mexican Chile Verde

Recipe:

(from Tasty kitchen!)

ok – here’s the thing – I am WAYYYY behind on this blog (and on my other blog…and ok, just on life/projects all together!) – so, made a decision – on recipes that I get off the internet, just gonna give you the link, then tell ya if I made any “changes” – ok?  Good!  Let’s go!

D's New Mexican Chile Verde

I browned the meat, then tossed it all in a crockpot, cause, you know – easier that way!

Approval Rating:

This was good.  Really good.  Quite tasty.  Not better than the Green Chile Pork, which is my Fave , but very very good – and they all ate it – Yay!

Mongolian Beef

Recipe: (with adaptations!)

(adapted from Tasty Kitchen)

2 lbs thin sliced top round or flank steak
1 tbsp , 1 tsp vegetable oil
2 tbsp minced garlic
1 tsp ground ginger
1 c water
1 c soy sauce
1 1/2 c brown sugar
1/2 c vegetable oil, for frying, plus 2 tbsp for sauce
1/2 c cornstarch
2 bunches green onions (I just chopped up a regular onion, it’s what I had!)
”some” chopped zucchini
”some” banana squash, chopped up

Heat 2 tbsp oil in saucepan over medium-low heat (don’t get it too hot!).  Add ginger, garlic, water, and soy sauce to the pan.  Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes, or until it thickens.  Remove from heat and set aside.

While the sauce is cooking, slice the meat into thin pieces.  Put it in a ziploc bag with the cornstarch.  Shake well, and let the meat sit for 5-10 minutes to let the cornstarch stick.  Heat remaining 1/4 c oil in a pan, add the beef to the oila nd saute until the meat is almost cooked (it will only take about 4 or 5 minutes. 

While the beef is cooking, chop up the veggies.  Remove the meat from th epan and let it drain on paper towels.  Wipe out any excess oil in your pan.  Put the pan back over the heat, dump the meat back into it and simmer for one minute.  Add the sauce, cook for one minute while stirring, then add all the veggies.  Cook until your meat is done and the veggies are cooked, just a couple of minutes.

Serve the meat & sauce over white rice.

Approval Rating:

This.  Was.  Delicious.  the end

Shepherds pie

Comfort food at it’s finest, and it was sounding good – and so I looked over a few different recipes, and tossed together something basic & simple – and guess what – it turned out really good!

Recipe (aka Basic Ingredients!):
hamburger, browned (with some onions, cause I like it that way!)
veggies – I used a bag of frozen mixed veggies
gravy – I just used some basic brown gravy
mix those together, toss in casserole dish
top with mashed potatoes
and then cheese, lotsa cheese
and then baked, until it’s all hot & bubble – like 30-45 min @ 350ish

Super detailed, right?  Hey, sometimes these are the good recipes!  Enjoy!

Approval Rating:
Everyone, every last one of them, gobbled it right up.  Down to the last bite.  Success!

Slow-Cooker Saucy Swiss Steak

(again, no pic - but wanna remember it - sorry!)

Recipe: 
(found this one, also, at kraftrecipes.com)
1/4 c Kraft Zesty Italian dressing
1 boneless chuck blade or shoulder steak (1 lb), cut into 4 pieces
1/4 c flour
1/4 c tomato paste
1 can (14.5 oz) diced tomatoes, undrained
1/2 c beef broth
1 green pepper, chopped
1/2 c shredded swiss cheese

Heat dressing in large nonstick skillet on medium-high heat.  Meanwhile, coat steaks with flour; gently shake off excess flour.  Add to skillet; cook 2 to 3 minutes on each side or until steaks are browned on both sides.  Remove from heat.  Combine tomatoes, broth and tomato paste in slow cooker.  Add steaks and peppers; cover with lid.  Cook on high 3 to 4 hours (or on low 8 to 10 hours)  Sprinkle with cheese just before serving.

Approval Rating:
Well - I left this recipe for the kids & Grandma to fix while I was in Vegas at a wrestling tournament!  They managed to get it into the crockpot, and then out again to eat!  Everyone seemed to really like it.....Mallory was sitting in her chair eating it when we got home, and even though I bought extra meat there wasn't any left other than hers!!  I picked at hers a bit, and the meat was super tender and had a great flavor - this recipe is for sure a keeper!!

Old Fashioned Beef Stew

(again, with the no picture - lame - sorry!  gotta preserve access to the recipe, though!)

Recipe: (with my adaptations!)
(found this one at kraftrecipes.com)
2 lb boneless beef round steak, cut into 1 inch cubes (I just bought a pkg of stew meat - already chopped, yay!)
1/4 c KRAFT Light Balsamic Vinaigrette dressing
1 TBSP Grey Poupon Dijon Mustard (ok, didn't have this, used brown spicy mustard cause it is what was in my fridge - thought it was same thing, apparently not, hehehheee....worked ok, though!)
2 carrots, peeled, sliced (I just tossed in a handful or two of the mini-carrots I had in the fridge!)
1 large red potato, cut into 1 inch cubes (ok, I did a lot of potatoes!)
8 fresh mushrooms, sliced (yeah, totally skipped this!!)
4 cloves garlic, minced
1 can (14.5 oz) Italian-style diced tomatoes, undrained (I added another can of just regular diced tomatoes, because it seemed a little dry with all those extra potatoes (!!) and because that is what I had on hand...)
1/4 c flour
1/4 c water
1 pkg (12 oz) whole wheat egg noodles, uncooked (see below.......)


Heat nonstick skillet on medium-high heat.  Add meat, in batches; cook 4 to 5 minutes or until evenly browned, stirring frequently . Place in slow cooker.  Mix dressing and mustard; pour over meat.  Top with next 5 ingredients; cover with lid.  Cook on low 8 hours (or on high 4 hours), cooking noodles as directed on package for the last 15 minutes.  Mix flour and water; stir into meat mixture.  Cook, covered, 5 minutes or until sauce is slightly thickened; stir before serving.  Serve over drained noodles.  (Ok, not entirely sure that the whole flour/water thing, and noodle thing ever happened - I tossed this in the crockpot on a day that I wasn't going to be home at night - they were on their own, and I'm pretty sure the noodle thing at least didn't happen!)

Approval Rating:
Meat & Potatoes - Man food, right?  What's not to like?  Smelled good - looked good - I was gone, didn't eat it....boys said it was good - Lynn said it was "overcooked" - of course, he got home late, so, you know.....  :)  Will make it again - super easy, and good comfort food!

Crockpot Salsa Chicken

Everything about this recipe sounds good - figured it was worth trying!  Not only do the ingredients all sound good, they are pretty much all things that I have around the house most anytime :)

Recipe:  (with my adaptations)
(this one I got from my SIL's friend when we were searching for dinner ideas on FB - thanks Heather!!)
Defrost 4 chicken breasts (I just tossed in a "bunch" of frozen boneless skinless chicken tenders, hey, it's what I have, and honestly, what I use most of the time!)
Sprinkle them with ground cumin, garlic powder, and Johnny's seasoned salt
Put them in a crockpot
Add 1 can of cream of mushroom soup (I used cream of chicken - hey, no mushrooms, remember? :) )
Add 1 package of taco seasoning,
Add 1 c salta

Cook on low all day.  Shred chicken.  When it is done add a little sour cream (nonfat works).  Serve over rice or in a tortilla (or both) or with tortilla chips.  (I made Mexican rice and served it with cheese, sour cream, and some cilantro!  Oh yeah!  I also tossed in a can of corn with the sour cream...you know, to pretend like I had added a vegetable - and yeah, I KNOW - corn isn't REALLY a veggie, but, still!!)

Approval Rating:
Ok, this smelled and tasted SO good to me.  And my kids all ate it.  And liked it.  Then Lynn came home...and didn't like it.  At.  All.  NO clue why!!  Seriously, it tasted SO yummy to ME!!  :)  Make it - lemme know what you think!!

Pumpkin Pancakes (& Apple Cider Syrup!)

Recipe:
(got this recipe from Melody, thanks girl!!)
2 c flour (you can use at least 1/2 freshly ground white wheat flour)
3 TBSP brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 c buttermilk (2 c for thinner pancakes - and I actually had to add even MORE milk to thin it enough!)
1 c pumpkin puree
2 eggs
2 TBSP canola oil
2 TBSP vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar.  Combine dry ingredients separately and then stir into pumpkin mixture just until combined.  Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 c for each pancake.  Brown on both sides and serve hot with apple cider syrup.  (Some of my kids actually preferred it with just regular maple syrup!)

Apple Cider Syrup
(from Sisters Cafe!)
3/4 c sugar
1/4 c brown sugar
2 TBSP cornstarch

1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 c fresh apple cider (I used juice)
1 TBSP fresh lemon juice (I used bottled!)
1/2 tsp vanilla
1/4 c butter

Mix sugars, cornstarch, cinnamon and nutmeg well.  Add apple cider and lemon juice.  Bring to a boil and continue boiling for 1 minute, stirring constantly.  Remove from heat and stir in butter.  Store leftovers in the refrigerator, use within a week or two.

Approval Rating:
These pancakes were super easy to make and very yummy to eat!  Everyone seemed to like them, they weren't overly pumpkin-y, and they even re-heated well (yup, I doubled the batch and had a bunch leftover!  but hey, they ALL got eaten!).  Very festive and holiday-ish dish, worth making a part of your traditions!

French Dip Sandwiches

(first of all - SORRY for the post with no pic - Hate That!)

I was searching for dinner inspirations on my trusty FB page - and Lynn's nephew's wife (whew!) contributed this tasty little tidbit:

Recipe (no adapting, here!):
(shared by Lindsey Pickle-Morton ‎)
1 roast
2 cans french onion soup
2 cans beef consomme

All goes in the crock pot low 5-6 hrs, high 3-4hrs. Slice meat and serve on torpedo rolls. (I like the really dry ones) and use the juices as a jus (sp?) Best french dip EVER and super easy! (Ok, I lied - I did adapt a LITTLE bit....served it w/o au jus (my kids aren't into soggy bread...!), and added cheese slices - oh, the 2nd time I made it they added some BBQ sauce to their buns, was great!)

Approval Level:
The first time I made this, I wasn't home for dinner (yeah, was SUPER nice of me to make dinner for those left behind!) - but I gotta tell ya, the house smelled SO good all day!  The boys all said they liked it, Lynn said it was a little dry/chewy.......but I thought, anything that smells THAT good......so I tried it again!  (The fact that I have roasts in the freezer and this only requires FOUR CANS for the remaining ingredients TOTALLY encouraged me!)  So Glad I did!  It was totally moist and tender and delicious - last time must have been the ROAST'S fault!  Serve these sandwiches up, you'll be glad you did!

Green Chile Pork

Despite Isaac's concern over this being "chili" (which is odd, cause he is one of the few who LIKE chili!), this dish as a Major Hit.  It sounded good, and looked easy, so I decided to give it a try - SO SO Glad I did! (and how CUTE is the name of this blog??  I <3 Naptime w/Chocolate Sundaes - this sounds like someone I could hang out with!!)

Green Chile Burros (photo courtesy of I "heart" Naptime w/Chocolate Sundaes)

Recipe (with my adaptations!):

Green Chili Burros
adapted from Becoming I Betty

3-4 lb. roast ( beef or pork) (I used pork!)

1/2 onion, chopped (I used a WHOLE red onion, yeah, I'm Wild like that!)
1 4oz. can green chiles
1/2 -1 jar green chile salsa (I used a whole jar, "think" it was La Victoria brand - will ck next time I buy it!)
2 cloves garlic, minced
1 tsp. salt
1 tsp. cumin
*Place roast in crock-pot and pour all ingredients on top. Cook on low about 8 hours. Shred and mix well 

before serving.  (She pictures it being served with healthy stuff, like tomatoes and lettuce....I served it with the Caribbean Black Beans & Rice (to make it a little Cafe Rio-ish!) and set out cheese, salsa, and sour cream.)

Approval Level:

I loved this on SO MANY levels:  It was BEYOND simple - every ingredient is a "pantry staple" around here, love recipes where I can stock up on non-perishable ingredients!  It was DELICIOUS - wanna know HOW delicious?  My kids VOLUNTARILY grabbed it out of the fridge the next day to eat as leftovers!  These kids do NOT love leftovers!  It stayed moist and taste, and was possibly even better the second day!  This will DEFINITELY be made around here again (and again and again!)!

Caribbean Black Beans & Coconut Rice

My "people" are NOT great at eating beans (not the green ones, all the others!)  Ok, not all of them - Mallory LOVES beans, picks them out to eat them!  And then, you add "green and red stuff" to it, and yeah - not likely to be something they jump on!  BUT - this dish, is so so so yummy - AND - one of my Favorite characteristics - Super Duper Easy to make!  (and, seemingly foolproof - yay!)  So far, have LOVED every recipe I've tried off Sisters Cafe, it's definitely worth taking a  look!

Caribbean Black Beans & Coconut Rice (photo courtesy of Sisters Cafe)

Recipe (with my adaptations!):

submitted by Brittany

5-6 c cooked jasmine rice (2 cups uncooked rice) (I used basmati rice...I like it :))

1 tsp dried thyme (or one Tb fresh) (forgot this the first time I made it, have never added it in....)

1-2 Tb canola oil

4-5 small sweet peppers of red, orange and yellow

4 cloves garlic, minced

1 bunch of green onions, sliced thinly (I used a whole chopped up red onion, hey - it's what I had!)

4 cans black beans, drained and rinsed (I have NEVER used more than 2 cans, last time - only 1...)

1 can Thai Kitchen coconut milk (I agree with their advice on this - use regular (not light!) coconut milk!)

(chopped up Cilantro - "to taste" - ok, I use lots! - I loved this added in, kinda turns it "Mexican" as opposed to "Caribbean" maybe........)

While the rice is cooking, saute the peppers and garlic in the oil until soft. Add the green onions and saute 2-3 minutes more. Stir in the black beans and warm through then add the rice and coconut milk. Stir over med-low heat until well combined and heated through. Serve hot.

Approval Level:
The majority liked it, a few Loved it, it will definitely be made again!

Harvest Vegetable Soup

Ok, right off the top - if you have read our "About Us" section - you know.....we do NOT eat a lot of soups.  I used to make soup - I used to feel the kids soup, but, somewhere along the line, I kinda stopped.  And now, there seems to be a general consensus that "soup is yukky".....really?  "Soup?" - ANY kind of soup?  How can that be??  Well, it's Fall.  And Fall just begs for soup!  And this one - this one sounds YUMMY!  Found it on Make It Do, first time I went to her blog I knew I would like her - look at those cute lemons!  I love everything lemon, including pictures!!  This soup has a little "secret ingredient" - and it's one of my favorite things to add to my food!

Harvest Vegetable Soup (photo courtesy of Make It Do)

Recipe (with my adaptations!):

Harvest Vegetable Soup

1 medium onion, chopped

3 tablespoons olive oil

4 cups chicken stock (you can use vegetable stock if you prefer to keep it vegetarian)

5 – 6 medium red potatoes, cubed

vegetables of choice (she recommends around 5- 6 total cups of veggies - I used extra potatoes and added some carrots and broccoli, baby steps with those kids, baby steps!)

1/2 cube of butter (1/4 cup)

1/2 cup of flour

4 cups milk

4 – 8 ounces cream cheese (um, yeah - TOTALLY used the full 8oz!)

2 cups cheddar cheese

salt and pepper to taste

1 shot of Tabasco (optional) (I forgot about this, would typically try it, but just forgot....)

 

In a large stock pot, pour in 1 tablespoon of olive oil and saute onion until translucent.  Pour in chicken stock and chopped potatoes.  Bring to a boil and reduce to a simmer.  Cover with a lid.

Prepare remaining vegetables into bite sized pieces.  In a large pan, saute vegetables until starting to soften and golden.  Remove to a plate and set aside.  Add butter and allow to melt.  Slowly whisk in the flour and allow to cook for 1 minute while stirring to make a roux.  Whisk in the milk and allow to thicken.

Pour thickened milk into the stock pot with stock.  Add the remaining vegetables.  Add cream cheese by pinching into smaller pieces.  Add grated cheddar cheese.  Allow cheeses to melt.  Season with salt and pepper to taste.  Serve immediately.

(If you do make this soup ahead, don’t cook it all day.  You don’t want overcooked vegetables.  Refrigerate and heat before serving.  You may need to add some chicken stock to get a good consistency.)

Approval Level:
Yay!  A soup that almost all of them actually admitted was GOOD!  You have NO idea how big that is!  "I" really liked it, but hey, I'm totally a cream soup girl!  Lynn loved loved it, but he likes soup....all of the kids ate it, and, surprisingly my "Good Eater" was the one having "issues" with it - apparently it was a texture thing - he liked the flavor, but not so much the texture, odd.....so - everyone ate this, those of us who don't "hate soup" as a category (?!?!!) really liked it....with the ingredients I used it was basically a glorified cheesy potato soup, with a little bit of other veggies to add in some color....the addition of the cream cheese really kicked it up a level for me! Yummy - try it!

O'Henry's

I was in Need of a Treat today (no, really!) - and these just sounded SO delightful!  Such a flashback flavor.....and, really, with this girl's TALENT - you gotta trust the recipe!  Becky Higgins - a source for all sorts of wonderful things!

O'Henry's (photo courtesy of Becky Higgins)

Recipe (with my adaptations!):

O’HENRY’s
1 c. Karo syrup (found with other syrups)
1 c. sugar
1 c. peanuts (I got unsalted and I don’t chop them) (don't remember putting nuts in these - so I didn't!)
1 c. peanut butter
3 c. Rice Krispies (I used 4 cups to make up for no peanuts!)
1 pkg. chocolate chips
1 pkg. butterscotch chips
Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9″ x 13″ pan.
Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator.
Remove and cut into 1-inch squares.

Approval Level:
well - let's just say they didn't last long around here, At All!  Super yummy, super easy, will definitely make them again!

Winger's Sticky Chicken

Ok, so you are SUPPOSED to make this into a salad - but, remember - house full of BOYS....so, I made it and served it with mashed potatoes and strawberries (hey, at least I got a fruit in there!).....this website - Deals to Meals - not only is a service to help you save on your groceries (note:  I signed up for the free 2week trial early-November, LOVING it so far!) - but they also have some great recipes to help you USE those groceries - what a great idea!! ;)

Wingers Sticky Chicken Salad (photo courtesy of Deals to Meals)

Recipe (with my adaptations!):

Sticky Chicken Salad
2 chicken breasts, breaded and baked until cooked through (I just dredge the chicken breasts or tenders in flour, egg, and breadcrumbs. I then bake o r fry them until they are golden brown. In a pinch for dinner? Use pre-breaded chicken for a quick and easy meal!) (yeah, easy is where I LIVE - I used frozen pre-breaded chicken tenders!)
2-3 tomatoes, diced
Croutons (can make homemade croutons)
½ c. cheddar cheese, shredded
½ red onion, sliced thinly
(I added in craisins, also!)
Ranch dressing

Sticky Dressing:
2 ½ c. brown sugar
1/3 c. Franks Hot Sauce (you can buy this for inexpensive in a large, bulk size at Walmart--believe me, you will go through it!) (ok, took their advice -bought the BIG jar of this - if you need a measly little 1/3 c, run on by, I share!)
3 T. corn syrup
½ c. apple cider vinegar

Combine all dressing ingredients in sauce pan. Stirring constantly on medium high heat, boil for one to one and a half minutes. If you cook longer than that, the sauce will turn hard like candy. This dressing can be used on salads, wings, chicken, etc. This dressing will stay good in your fridge for weeks, so double the recipe if you like leftovers.

Serve the salad with the ingredients mentioned above and then drizzle with ranch and then the Sticky Dressing. You could also mix the ranch and dressing to make the 'Creamy Amazing Sauce' like at Wingers.

Approval Level:

This sauce was YUMMY YUMMY YUMMY!  And, it "kept" in the fridge for awhile - which is a Good Thing, since it makes a TON!  I have made the salad version (you know, for ME!) and I love it, the MenFolk - they are particularly fond of just piles of the chicken!  A keeper, for sure!

Sloppy Joes

Hey - I made these - From. Scratch!!  Yup, go ahead - be impressed!  (ok, YES, I use way too many canned/pre-mixed items - so shoot me!)  If you don't already know The Pioneer Woman (Ree) and her Fabulous Blog - you really need to.  There are hours and hours and hours and hours of wonderful things on there (not that I would know....ok, I totally would!)

Sloppy Joes (photo courtesy of Pioneer Woman)

Recipe (no adaptations here!):

• 2 Tablespoons Butter
• 2-½ pounds Ground Beef
• ½ whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-½ cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• ½ teaspoons Red Pepper Flakes (more To Taste)
• Worcestershire Sauce To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Approval Level:
These were YUMMY.  And, Total Man Food - which, around here, is ALWAYS a good thing - will make it again!

Thai Peanut Noodle Salad

Ok, so I love Thai food.  Didn't know I did awhile ago, but have learned that, yup, I do!  Have always loved "oriental" food - but hadn't really branched past Chinese & Japanese much before, glad I have now!  Had to make a "pasta salad" to take to Lynn's family party.....my "people" aren't really "into" pasta salads, so I thought hey - I'll try this one!  It has noodles in it....that's a pasta, right??  Works for me!!  Got the recipe from Our Best Bites, which, I'll tell ya - is FULL of yummy recipes and great info - haven't been disappointed with anything from their site, yet!!

Thai Peanut Noodle Salad (photo courtesy of Our Best Bites)

Recipe (with my adaptations!): 
Thai Peanut Salad Dressing (save some time and make this part ahead!)
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth. Makes about 2 cups.

Thai Peanut Noodle Salad
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach (I used just regular cabbage!)
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken (I left this out, was only making a "side dish"...)
honey roasted peanuts (about 1/2 cup)




Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.

You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. I think it makes for a happy salad and happy salad makes happy people. But use what you like, pretty much anything slathered in this dressing is going to taste good. For me, it's this stuff:

Approval Level:
Ok, the dressing is DELICIOUS - pretty sure that, like they say - you could put it on about anything and it would be good!  My "people" aren't all that into salads (grrr....) but "I" thought this was YUMMY....Baby Girl loved it, too :) - if you are making "girl food" anytime - this is a definite good choice!!

Spicy Honey Chicken

Found this yummy sounding recipe while blog hopping around (yeah, I do that....a lot, ssh, don't tell!) - found this one on Our Best Bites - lots of yummy yummy stuff on there!  Check it out!

Spicy Honey Chicken (photo courtesy of Our Best Bites)

Recipe (no adaptations this time!):

Spicy Honey Chicken

8 boneless, skinless chicken thighs (about 2lbs) **

2 t vegetable oil

**She really recommends using chicken thighs, they stay more moist than chicken breasts....I gave it a try, and the first time, when I grilled them, it was pretty good....the 2nd time, when I baked them, not so much.  Sorry, just kinda a white meat girl!!

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder (this was the only ingredient I didn't already have in my cupboard, glad I do now!)


Mix all "rub" ingredients well in a bowl.

Glaze:
1/2 C Honey
1T Cider Vinegar

Warm the honey in the microwave to thin it out a bit, then stir in the vinegar.

Trim all the excess fat from your chicken (ick!) and pat dry.  Cover the chicken pieces with the oil, rub it around to coat all of them.  Toss the chicken with the dry rub mixture, coating them all evenly and well. (You're gonna have to get your hands in there, much as you (ok "I"!!) might not want to!)  Grill the chicken for 3-5 minutes on each side, or until cooked all the way through.    

Set aside 2T of the honey glaze to use at the end.  When the chicken is nearly cooked take the rest of the glaze and brush it on the chicken, coating both sides.  This could (will!) make a big mess, grilling sugar, just be prepared!    When the chicken is completely cooked take your reserved glaze and drizzle it over the chicken, yummy :)

Approval Level:

This chicken was YUMMY - and the grilling of it, not hard at all :)  (note:  made this again in Nov - didn't grill it - was NOT as good - grill it.  Just sayin'......)