Peanut Noodles

My sister sent me this recipe & it's very, very good.

Ingredients:
Sauce

4 cloves garlic

Juice 1/2 lime

1/2 cup creamy peanut butter

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup packed brown sugar

2 Tbsps vegetable oil

4 tsps minced ginger

1 Tbsp red wine vinegar

1 Tbsp onion powder

1 Tbsp sesame oil

1/2 tsp red pepper flakes

Place garlic in blender/food processor, blend until finely chopped

Pour lime juice into blender

Stop the blender & add remaining ingredients along with 1/2 cup water

Pulse on high just until ingredients are combined

Scape down the sides of the blender & pulse 3-4 more times

Noodles

12 oz Asian pasta - refrigerated noodles (I used Yakisoba noodles)

1 lb chicken breasts, chopped into bite size pieces

2 cups broccoli/snow peas/carrots (I used carrots & snow peas)

1/4 cup chopped peanuts

Cook pasta & drain

Cook chicken over medium-high heat until browned, then add vegetables

Cook until chicken is no longer pink

Add peanut sauce to skillet & reduce heat to low

Return drained pasta to skillet & toss until well mixed

Sprinkle chopped peanuts over noodles & serve

Pasta With Sun-Dried Tomato Pesto & Feta Cheese

Courtesy of Cooking Light. This is a great dinner that will be done in about 20 mins. Using refrigerated pasta vs dried speeds up the process. Serve with garlic bread & salad.

Ingredients:
1 (9oz) package refrigerated fresh linguine

3/4 cup oil-packed sun-dried tomato halves, drained (I used an entire 6.5 oz jar)
1/4 cup loosely packed basil leaves

2 Tbsps slivered almonds

2 Tbsps shredded Parmesan cheese

3 garlic cloves

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup crumbled feta cheese

Cook pasta according to the package directions

Drain over a bowl, reserving 1 cup cooking liquid

Return pasta to pan

While pasta cooks, place tomatoes & next 6 ingredients (through pepper) in a food processor; process until finely chopped

Combine tomato mixture & reserved 1 cup cooking liquid, stirring with a whisk

Add to pasta; toss well to coat

Sprinkle with feta

Roasted Banana Bars with Browned Butter Pecan Frosting

I had some over ripe bananas that I need to use up, so I made these delicious bars last night. They pair well with a strong, steaming cup of coffee.

Ingredients
Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 Tbsp butter, chilled and cut into small pieces
2 1/4 cups cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup nonfat buttermilk
1 tsp vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour

Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 oz) 1/3-less-fat cream cheese, softened
1 tsp vanilla extract
1/4 cup chopped pecans, toasted

Preheat oven to 400°
To prepare bars, combine banana, brown sugar, and 1 Tbsp butter in an 8" square baking dish

Bake at 400° for 35 minutes, stirring after 17 minutes

Cool slightly
Reduce the oven temperature to 375°
Lightly spoon cake flour into dry measuring cups; level with a knife

Combine flour, soda, & baking powder in a medium bowl

Combine banana mixture, buttermilk, & 1 tsp vanilla in another medium bowl

Place 1/2 cup butter & granulated sugar in a large bowl; beat with a mixer at medium speed until well blended

Add eggs to granulated sugar mixture; mix well

Add flour mixture to sugar mixture alternating with banana mixture, beginning & ending with flour mixture
Pour batter into a 13" x 9" baking pan coated with baking spray

Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean

Cool completely in pan on a wire rack

To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned

Cool slightly

Combine browned butter, powdered sugar, cream cheese, & 1 tsp vanilla in a medium bowl; beat with a mixer until smooth

Spread frosting over cooled bars

Sprinkle with pecans

Picture courtesy of cookinglight.com

Slow-Cooker Enchiladas

Courtesy of the Paula Dean Magazine January/February 2009. I've made a few changes to the original recipe.

Ingredients:
1 1/2 lbs ground beef
1 large onion, chopped
3 garlic cloves, minced
1 1/2 tsp dried oregano
1 tsp dried basil
1 (4 oz) can chopped jalapenos
1 tsp salt
1 tsp ground black pepper
12 (5") corn tortillas, cut into wedges
1 (28 oz) can enchilada sauce
2 1/2 cups shredded Cheddar cheese, divided
Garnish: sour cream, chopped fresh cilantro

In a large skillet, combine ground beef, onion, garlic, oregano, & basil
Cook over medium heat until beef is browned & crumbles; drain well
Stir in jalapenos, salt, & pepper
In a 4-6 quart electric slow cooker, place one-third of tortillas over bottom of slow cooker
Top evenly with half of beef mixture, half of enchilada sauce, & 1 cup cheese
Repeat layers once, beginning with tortillas & ending with cheese
Top mixture with remaining one-third of tortilla wedges
Sprinkle with remaining 1/2 cup cheese
Cover & cook on low for 5-6 hours, or until hot & bubbly
Garnish with sour cream & cilantro, if desired

Beef & Cheddar Potpie

I found this recipe in an Everyday with Rachel Ray magazine at work. I've taken the liberty of adding garlic, dried basil, & dried oregano to this dish. It would probably be good if you added veggies such as corn, green beans, or carrots - I'll do that next time.

Ingredients:
6 Tbsps butter, chilled

1 small onion, chopped

3 garlic cloves, minced

1 1/2 tsps dried basil

1 1/2 tsps dried oregano

Salt & pepper

1 1/2 lb ground beef

28 oz can diced tomatoes, drained

1 1/2 cups flour

2 tsps baking powder

2 cups shredded sharp cheddar cheese

1/2 cup milk

Preheat oven to 375º

Grease an 8"x12" baking dish & set aside

In a large skillet, heat 2 Tbsps butter over medium-high heat

Add onion & garlic & cook, stirring, until softened but not browned, 3 - 5 mins

Add the beef, dried basil, & dried oregano & cook until no longer pink

Stir in the tomatoes, beef broth, & season with salt & pepper

Lower the heat & cook, stirring occasionally, until most of the liquid is absorbed, about 20 mins

Pour into prepared baking dish & spread evenly

Meanwhile, in a large bowl, combine the flour, baking powder, & 1/2 tsp salt

Using your fingertips or a pastry blender, blend in the remaining 4 Tbsps butter & cheese until the mixture resembles coarse crumbs

Pour in the milk & stir quickly with a fork to form a dry, shaggy dough

Gather the dough together & knead lightly in the bowl

Transfer to a floured work surface & roll or pat into a large, 1/2" thick round

Using a 3" cookie cutter, cut out 8 biscuits*

Gather the scraps of dough, form into a new round & cut out more biscuits until all the dough has been used

Place the biscuits on top of the beef mixture as closely as possible & bake until lightly browned, about 35 mins

* I don't have a 3" cookie cutter so I used the beef broth can. I washed the beef broth can out after adding the broth to the beef mixture - it worked like a charm.

Chicken Tamale Casserole

Courtesy of Cooking Light

Ingredients:
1 cup shredded 4-cheese Mexican blend cheese

1/3 cup fat-free milk

1 egg

1 tsp ground cumin

1/4 tsp ground red pepper

1 (14 3/4 oz) can cream-style corn

1 (8.5 oz) box corn muffin mix

1 (4 oz) can chopped green chilies, drained

Cooking spray

1 (10 oz) can red enchilada sauce

2 cups shredded cooked chicken breast (I used this recipe for the shredded chicken - it was quick & easy)

1 small can sliced olives

Sour cream

Preheat oven to 400º

Combine 1/4 cup cheese & next 7 ingredients (through chilies) in a large bowl, stirring until just moist

Pour mixture into a 13"x9" baking dish coated with cooking spray

Bake at 400º for 15 mins or until set

Pierce entire surface liberally with a fork; pour enchilada sauce over top

Top with chicken; sprinkle with remaining cheese & olives

Bake at 400º for 15 mins or until cheese melts

Remove from oven; let stand 5 mins

Serve with sour cream

Hash Brown Hot Dish

This is my take on a recipe I found in the church cookbook Kitchen Keepsakes. I've modified the original recipe by adding extra spices, cheese, & onion.

Ingredients:
1 package hash browns (I use Simply Potatoes shredded hash browns)

1 (10 3/4 oz) can cream of mushroom soup

1 (10 3/4 oz) can cream of cheddar soup

1 lb ground beef

3 garlic cloves, minced

1/2 onion, chopped

2 tsps dried basil

2 tsps dried oregano

1 tsp fresh ground pepper

1 can corn

1 can green beans

3/4 cup milk

1 cup shredded cheese

Brown ground beef with garlic, onion, basil, oregano, & pepper

Drain grease

Drain corn & green beans

Mix all ingredients, except hash browns, together

Pour mixture into 13"x9" greased pan

Top mixture with hash browns & bake at 350º for 45 mins - 1 hr

During last 15 mins of cooking, place shredded cheese on top of hash browns