Spicy Ginger Pasta

I LOVE this meal! It is definitely in the running to be my favorite - it's a current 3 way tie between this, taco's, and this yummy BBQ Sandwich. Not surprisingly - I got 2 of these 3 recipes from Jamie. Maybe she should be the one running a food blog.

This recipe is super easy and takes about 25 min start to finish (which are my favorite kind of recipes). The flavors of this dish are just the best - a bit of spice, peanuts, and veggies that actually taste good.

Try it. You'll like it.

Spicy Ginger Pasta

8 – 10 oz Angel hair spaghetti

1-2 chicken breasts cubed (if desired)

1 cup Broccoli florets

½ red pepper

½ green pepper

½ zucchini

½ cup chopped (or not) peanuts

Sauce:

1 cup Kraft Toasted Sesame dressing

3 Tb Soy Sauce

½ tsp Garlic powder

¼ - ½ tsp Red pepper flakes

½ tsp freshly grated ginger. (I add a lot more ginger than this - I love the taste of it so just add it to your liking)

Directions:

Cook pasta according to package. When there is 3 minutes left, add the broccoli. 

Meanwhile, in a fry pan add a bit of olive oil (or plain Veg oil). Brown chicken until you can't see any more pink (chicken is about 80% cooked at this point and it will finish cooking when you return it to the pan). Remove from pan and cover.

Fry peppers and zucchini . Add chicken to finish cooking (about 2 minutes). 

Turn down the head and add the sauce to the pan. Sauté until pasta is ready.

Put pasta in bowl. Pour sauce on top. Gently mix. Sprinkle peanuts on top. Enjoy!

Tips:

• You can adjust the heat/spiciness of this by using less (or no) red pepper flakes as well as limiting the ginger you use
• You can really use any veggies you might like in this. We have refined this to how we like it (the broccoli is my favorite since it soaks up the sauce, but then I love the zucchini for it's different texture, but then I love the peppers for their crunch... see what I mean? I love it!)
• You can also use any noodle you want - but long work's best for my taste
• I also use the Light version of the dressing - no difference in taste and saves some calories.
• These are hands down my favorite left-overs, I love to eat them cold right out of the fridge.

I hope I didn't talk this up too much - but it is honestly so good!

Enjoy!

Perfect Day for Grillin'

After 4 days of storming it was time for a change of pace so we decided to break out the BBQ and make a meal of it.

Usually for marinades I just through whatever I think in and it usually turns out ok, but a while ago kabob's were a bit of a mystery to me so I decided to find an actual recipe to try. I hit the jackpot on the first try. We LOVE the flavor of this and it is still subtle enough that you get the flavor of the veggies.

Summer Time Kabobs

Ingredients:
4 chicken breasts (we use tenderloins and it is about 8-10 depending on size)
1/2 C soy sauce
4 Tbs lemon juice
1 C cooking oil
1 tsp parsley flakes
1 tsp basil
1/4 tsp onion powder
1/4 tsp pepper
Dash of garlic powder
Veggies of choice (we use cherry tomatoes, red and green peppers, and zucchini. If you are an onion fan I think those would add good flavor)

Directions:
You can do this one of two ways-
I marinate just the chicken while it thaws and up until about and hour or two before I start cooking and then cube and skewer (alternating with veggies) and then marinade for the remaining time
or
Cube the meat and skewer (alternating with veggies) and marinate them all together.
Either way you do it, just mix all ingredients above and pour over chicken/skewers.
Cover and chill for at least 3 hours (if not more for more flavor) - rotating occasionally.
Grill for about 8 - 10 min turning once - or as needed.

Tips/Ideas:

• These go great with almost anything - we have made them with twice baked potatoes, salad, and rolls, but they would also be good with rice and crunchy crusted bread.
• These cook fast and are best when the meat stays moist - so don't overcook.
• I have yet to try this on any other meat - but think we might try steak in it - I'll let you know how it goes.

I hope you all like this as much as we do. Just mixing the marinade it starts to smell good and makes my mouth water. It's also an easy way for us to get veggies into our diet - we struggle with that sometimes...



Penne Rosa Knock Off

This is VERY similar to Noodle's & Company's Penne Rosa - my favorite dish there!

Courtesy of Cam's iphone - could I ask for a better photographer?

Penne Rosa

Cook/Prep time: approx 40 min

Skill level: easy peasy

Ingredients:
1 tablespoon olive or vegetable oil

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 heaping tablespoon crushed garlic 

2 teaspoons dried basil leaves

2 teaspoons dried oregano leaves
2 cans (14 1/2 ounces each) diced tomatoes
2 cups whipping (heavy) cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper (cayenne)
2 1/2 cups rigatoni pasta (8 ounces)
1/2 green pepper
1/2 red pepper
1 zucchini
1 head broccoli

Feta or Shredded Parmesan cheese, if desired

Directions:

- Heat oil in skillet over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.

- Start cooking pasta as directed on package

- Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.

- With about 2 minutes left on the pasta, add broccoli. Drain pasta. Stir rigatoni and vegetables into chicken mixture; cook until hot.

- Serve and top with cheese.

Serves 8

Tips/Ideas:

• Continue the idea of N&C's dish and top with Parmesan crusted chicken instead of cooking it in.
• This can be very easily made vegetarian.
• The spice can be adjusted per your taste - I would do it spicier as Cam would do it less
• Add spinach near the end to wilt in
• I would also love garlic bread with this next time - when does bread not make a meal better?

I always love trying a new recipe and liking it, but also coming up with ways to make it better next time.