COOK: Thai Drunken Noodles (Pad Kee Mao)

Thai Drunken Noodles, or Pad Kee Mao, can seem really intimidating and complicated to make, and there is a fair amount of prep work, but it is so delicious that it's worth the time.  I've made this countless times, making little changes and tweaks each time, and I think I've finally perfected it.  (Please let me know what you think after you make it!)

You can change up the veggies you use, as well as what kind of meat, I usually use chicken or tofu, but steak would be yummy too.  One thing you don't want to omit is the Thai Basil. Unlike its cousin, Sweet Basil, the Thai version has a delicious anise, or licorice, flavor that makes this dish delicious, and truly unique.  (We buy fresh Thai Basil at our local Asian Market, but you could also find it at larger grocery stores, or farmers markets.)

The other important step is preparing your rice noodles correctly.  This took me awhile, I would either have noodles that were under-done and still crunchy, or over-done and mushy.  I usually use the Three Ladies brand, Rice Stick Noodles, Large size.  I put them into a large pot and let them soak for at least an hour (no heat, just noodles and room temperature water), then stir them gently to help them seperate, drain the water, and move them to my pam with my meat, veggies, and sauce and toss them so that they are covered with the delicious sauce, and give them just a few minutes to warm up.

I strongly suggest getting all of your ingredients prepped and easy to reach before you start cooking.

Thai Drunken Noodles

Serves 4-6

Ingredients:

14 Ounces Rice Noodles (Large preferably)

About 1 Pound Meat (or Tofu) of your choice (Cubed)

1 Red Pepper (Sliced)

1 Green Pepper (Sliced)

8 Ounces Mushrooms (Sliced)

4-6 Cloves Garlic (Minced)

1-1 1/2 Cups Thai Basil Leaves (Roughly Chopped)

4 Green Onions (Chopped, Separate White and Green)

Lime Wedges (For Serving)

Sauce:

7 Tablespoons Low Sodium Soy Sauce

4 Tablespoons Fish Sauce

4 Tablespoons Oyster Sauce

2 Tablespoons Molasses

4 Tablespoons Chili Garlic Sauce (Less if you aren't a fan of spice)

Preparation:

Put dry rice noodles into large pot and cover with water to soak for an hour.  Meanwhile you can prep the rest of your ingredients.

Mix all ingredients for your sauce in a small bowl or measuring cup and set aside.

In a large pan with oil, (I like to use my 12 inch enameled cast iron brassier), cook meat/tofu with light salt and pepper until cooked through, remove and set aside.

Add more oil if needed, cook veggies for a few minutes, you want them to have a bit of color but not lose all of their crunch.  Add in garlic and cook for 30 just until fragrant, about 30 seconds.  Put your meat back into the pan, dump in your sauce, and mix.  Let simmer about 5 minutes.

Test your noodles to be sure they are soft, drain them and move them to your pan, along with the thai basil and the white parts of your green onions. toss well so that the noodles are coated with the sauce.  

Serve garnished with the tops of the green onions and a lime wedge.

Leftovers can be kept in the fridge for up to a week, I think they are even better the next day, worm or cold!

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COOK: Chipotle Molasses Barbecue Sauce

 A couple weeks ago KC was smoking ribs, and I decided I wanted to finally test a barbecue sauce I'd been thinking about.  I dumped some stuff into a pot, let it simmer a bit, tried it, added a bit of this or that (while making very messy notes), then had KC and my dad (who had luckily stopped by) try it, both of them said it was really good, and while Dad was walking out to his truck he called out "Send me the recipe for the BBQ!", he went to the store to get the ingredients a day or two later.  

That first batch didn't last long, and the second batch I made was gone within a few days too!  Dad and Bonus Mom made it, and I got texts from them both telling me how good it was, so when my friend Paige asked for the recipe I knew I needed to post it here.

There's a good chance you have all of the ingredients you need already in your pantry, and if you don't they are all easy to find, and pretty cheap.

Chipotle Molasses Barbecue Sauce

Ingredients:

1 Cup Ketchup

1/8 Cup Light Brown Sugar

2 Tablespoons Molasses

1 teaspoon Granulated Garlic

1 teaspoon Onion Powder

2 Tablespoons Mustard Powder

1/4 Cup Apple Cider Vinegar

4-6 Tablespoons Diced Chipotle Peppers in Adobo 

Preparation:

In a small sauce pan combine all ingredients and let simmer over low heat for about 15 minutes, stirring as needed.

If you aren't a fan of the little chunks of chipotle peppers you can blend it up, if you have a glass blender make sure you let it cool first.

This should last in the fridge for a few weeks, however I can't promise because ours is gone within a few days!

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COOK: Asian Chicken Wraps & Salads

These wraps and salads are quick and easy to make, and are great if you meal prep lunches or dinners for the week.  I'm going to share my basic recipe below, and then list some of the different variations I like, I love recipes that can be easily personalized or changed for each person, or meal.

Spicy Peanut Sauce

Last night I wanted to keep things simple, I started by making a batch of my Spicy Peanut Dressing, it's called "spicy" but can be made as mild or as spicy as you want, I was feeling extra spicy yesterday and added about 2 Tablespoons of sriracha in addition to the Chili Garlic Sauce.

Tri-Color Coleslaw Mix

Next I put about 2 cups of coleslaw mix into a bowl.  I took the easy route by buying the premade mix at the store, but you can shred you own veggies if you prefer, I think next time I might try a broccoli slaw.

Chopped Cilantro

I chopped up about 1/3 cup or fresh cilantro to add to my coleslaw mix.  Until I was pregnant with my son cilantro tasted like soap, like it does for a lot of people, after he was born it changed and now I love it, but both the the kiddos can't stand it!  I think cilantro pairs wonderfully with the peanut dressing, but if you don't like it you can leave it out, or substitute parsley.  

I added two heaping spoonfuls of my peanut sauce to my coleslaw cilantro mixture and mixed well, always start with less sauce than you think you need, if you have too much it can get limp and soggy.  If you are meal prepping I suggest keeping your dressing and greens mixture separate until you are ready to eat.

Chicken Breast in Cast Iron

I usually prefer chicken in my salads and wraps, but you can add any protein you prefer, (tofu is great if you are doing salads, but tends to get smushed in wraps).  I kept the chicken simple as well, pounded it until it was uniform in height, seasoned it with salt and pepper and cooked it in my cast iron, then I sliced into into thin strips.

To finish I cut a lime into wedges and set out some chopped peanuts, along with large wrap tortillas.  

The above wraps can also be served as a salad, I had the leftovers as a salad today and it was just as yummy!

Different Variations:

Instead of the Spicy Peanut Sauce we also like to use Simple Truth Sweet Thai Chili Sauce from King Soopers, then I usually add pineapple to my wrap or salad.

Some of the different veggies I"ve used include: sliced radishes, edamame, bell peppers, green onions, and shaved brussel sprouts.

You can swap the coleslaw for spinach, romaine lettuce, or kale.

Let me know how you make your wraps and salads, I'm always looking to try new combinations.

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COOK: Jalapeño, Black Bean, & Chicken Creamy Soup

I wasn't kidding when I said I love soup, I would happily eat some version of soup, stew, or chili every single day when it's cold.  Maybe every other day when it's hot out...

When I was creating this soup in my head I couldn't decide if it was a soup, or a chili, but ultimately decided since I added broth I'd call it a soup.  (Don't get me started on what the definition of each one is, Dustin and I spent days a few years ago trying to define each one and debating with each other, then we brought KC into it and just got out of hand! Haha!)

I served this with Crusty Bread, but when Berea stole, took home, the leftovers I sent her with tortillas, it would also be good with crackers or croutons on top.

(I used hatch green chiles I bought and froze this fall, but if it's the off season you can use canned green chiles instead.)

Jalapeño, Black Bean, & Chicken Creamy Soup

About 8 Servings

Ingredients:

1 Pound Chicken Breast (Cut into small cubes)

1 Yellow Onion (Diced)

6 Cloves Garlic (Minced)

2 Jalapeños (Seeded and diced)

8 Ounces (or more) Diced Green Chiles

1 Can (15.5 Ounces) Black Beans

1 Can (15 Ounces) Crushed Tomatoes

3 Cups Chicken or Veggie Broth

8 Ounces Cream Cheese (Softened)

1 1/2 teaspoon Cumin

Salt and Pepper to taste

Optional for serving:

Shredded Cheddar Cheese

Bacon Bits

Chopped Avocado

Preparation:

In a large pot (I used my 3.5 Quart Dutch Oven) cook Chicken in a bit of oil until lightly browned, add in Onion, Garlic, and Jalapeño and let cook 30 seconds to 1 minute.

Mix in Black Beans, Tomatoes, and Broth.  Season with Cumin, Salt, and Pepper.  Let simmer for at least an hour, stirring occasionally.

 

Rough chop softened Cream Cheese and add to simmering soup, stir until fully melted.  Taste and add seasoning if needed.

Garnish with shredded cheese, bacon bits, and avocado.  

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COOK: Phil's Chorizo and Bean Soup

I love soups, they are easy to make, great to freeze, make you feel warm and cozy, and are fun to customize.  (They also pair wonderfully with yummy breads, chips, croutons, and I can't say no to carbs!)

This recipe comes from my dad, he brought us some last winter and I ate it for three days straight and was sad when it was gone!  Since it's finally winter here I asked him for the recipe last week, and after eating it for dinner last night I woke up and was counting the hours until I could have it for lunch, it's so yummy!

I did change a few things from my dad's recipe, he uses granulated garlic, and onion powder, I used a diced onion, and minced garlic cloves.  I also served it with lime wedges, and the hit of lime juice really brought out all of the flavors.  Both versions were delicious, so do whichever you prefer.

In addition to changing the types of beans you use you can make other substitutions.  I think it would also be good with italian sausage in place of the chorizo, you can play with the herbs as well, just depends on what you have in the fridge, and what you are craving.

(I made a half batch, I used 3 cans of beans since 2 1/2 cans seemed silly!)

Phil's Chorizo & Bean Soup

Servings: About 16

Ingredients:

24 Ounces Chorizo

5 15.5/16 Ounce Cans Beans (Mix and Match whatever you prefer)

2 14 Ounce Cans Fire Roasted Tomatoes

32 Ounces Water or Broth

1 Large Jalapeño (Thinly Sliced)

1 Medium Yellow Onion (Diced)

3-5 Garlic Cloves (Minced)

1 Tablespoon Fresh Rosemary (Minced) Optional but tasty!

1-2 teaspoons Cumin

1/4 Cup Fresh Cilantro (Chopped, Save some for garnish)

To Taste:

    Garlic Powder

    Onion Powder

    Salt

    Pepper

Optional for serving:

Line Wedges

Hot Sauce

Tortilla Strips or Chips

Crusty Bread (Recipe here)

Preparation:

In a large pot (I used my 6.5 Quart Enameled Dutch Oven) cook Onions in a bit of oil until translucent, add Garlic and cook for another 30 seconds until fragrant.  Add in everything but the Chorizo, mix well, cover and let simmer for at least an hour, stirring occasionally.

In a separate pan cook Chorizo, add just before serving.

I garnished with extra Cilantro, and served with a Lime Wedge and Chile & Lime Tortilla Chips.

This soups freezes wonderfully!

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COOK: Perfect Chewy Peanut Butter Cookies

These cookies are the perfect mixture of soft and chewy, only take a few minutes to mix up, and don't need to be chilled before you bake them.  Although it is important you don't forget to add the peanut butter, and if you almost forget just one time your daughter will make sure you never forget... 

Peanut Butter Cookies

Ingredients:

1/2 Cup Unsalted Butter (Softened)

1 Cup Peanut Butter 

1/4 Cup Granulated Sugar

3/4 Cup Brown Sugar (Packed)

1 Egg (Room Temperature)

2 teaspoons Vanilla Extract

1 1/2 Cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 teaspoon Ground Nutmeg (Optional, but yummy)

Preparation:

Preheat oven to 350 degrees, and prepare baking sheets with either parchment paper or silicone baking mats.

In a large bowl, or the bowl of your stand mixer, cream together butter and peanut butter until fluffy and light.  Add in sugars and continue to mix on medium-high speed, add egg and vanilla until everything is completely combined.

In a separate bowl whisk together dry ingredients, slowly add to wet mixture while mixing on low just until everything is fully incorporated.

Using a 1.5 Tablespoon cookie scoop, or similar sized spoon, drop cookie dough onto prepared baking sheets, leaving space in-between for the cookies to spread.  Use a fork to gently push down in a crosshatch pattern.

Bake about 9-11 minutes, then let cool for 5 minutes before moving to a cooling rack.  

Store in zippy bags or airtight container for up to a week.

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COOK: Meatballs with Parmesan TRUFF Polenta

This is one dinner that I always make sure I make enough that there are leftovers, I swear it's even better the next day, and that's saying a lot!  It's also not super complicated, and you could make it even easier if you use premade frozen meatballs.

Using the TRUFF Black Truffle Oil to finish the polenta, and adding some TRUFF Original Hot Sauce to the crushed tomatoes takes this from "that was a yummy dinner" to "I'm going to have naughty thoughts about this dinner".  (You could substitute one of the TRUFF Pasta Sauces instead of the crushed tomatoes, I just didn't have any on hand when I made this.)  I can find most of the TRUFF products at my local grocery stores, and sometimes at out Costco as well, or you can order directly from their website.  

Meatballs with Parmesan TRUFF Polenta

Makes 4 servings

Ingredients:

Meatballs:

1 Pound Ground Beef (I use 80% lean)

1 Egg

1/3 Cup Breadcrumbs 

3 Cloves Garlic (Finely Minced)

1 teaspoon Dried Oregano

1/2 teaspoon Salt

1/2 teaspoon Pepper

Sauce:

(Can use jarred sauce instead)

1 15 Ounce Can Crushed Tomatoes

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

2 teaspoons TRUFF Original Hot Sauce (More or less to taste)

Salt and Pepper

Polenta:

3 Cups Water

1 teaspoon Salt

1 Cup Yellow Corn Polenta (I use Bob's Red Mill)

1 Cup Parmesan Cheese (Grated)

2-3 teaspoons TRUFF Black Truffle Oil

Preparation:

In a large bowl mix together all of the meatball ingredients, I do it by hand, it's a bit messy but I find it's the best way to get get everything fully combined.  Form meat mixture into about 2.5-3 Tablespoon sized balls, (should make about 12) and place on a plate.  (I use my medium (#24) cookie scoop to scoop my meat, and then roll into a ball.)

Heat a large cast iron pan over medium heat, add just a touch of olive oil and cook meatballs, turning to brown each side, until cooked through, remove to a clean plate and cover to keep warm.

While meatballs are cooking add crushed tomatoes, garlic, oregano, hot sauce, salt and pepper to a small sauce pan to heat over low heat, or dump jar of prepared sauce to warm up.

In a medium pot bring water and salt to a boil for polenta, mix in dry polenta, and turn down to low.  Polenta will cook quickly, about 5 minutes.  Remove from heat, stir in parmesan (reserving a bit for garnish), and truffle oil.  

Scoop polenta into serving bowls, top with several meatballs, sauce, and reserved grated parmesan.  Can drizzle additional truffle oil if desired.

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COOK: Spicy Peanut Dressing

If I had a straw handy when I first made this I probably would have slurped it all up, it is that good!

I used it as a dressing for a Chicken and Cabbage Salad, but it's great as a veggie dip, marinade, I think it would be yummy on a cold pasta salad, honestly I think you could put it on just about anything!

I suggest making this a few hours before you are going to use it so that all of the flavors can meld together, it only takes a few minutes to mix up, then stick it in the fridge until you are ready to use it.  If you have extra (or make a large batch) it can be stored in an airtight container in the fridge for up to about 2 weeks.  

Note: If you can't find Chili Garlic Sauce (it's usually in the Asian section of your local grocery store) you can substitute Sriracha, and add some minced garlic.

Spicy Peanut Dressing

About 4 servings

Ingredients:

3 Tablespoons Peanut Butter (I used creamy but crunchy would work too!)

2 Tablespoons Honey

2 Tablespoons Light Soy Sauce

1 Tablespoon Rice Vinegar

1 Tablespoon Sesame Oil

1 Tablespoon Lime Juice (Bottled is fine)

3-5 teaspoons Chili Garlic Sauce (Depending on how spicy you want it)

3 teaspoons Grated Fresh Ginger

Preparation:

Put everything into a bowl and whisk until fully combined,  Add more Chili Garlic Sauce, if you want more spice, more Peanut Butter or Honey if it's a bit too spicy.  

For Chicken & Cabbage Salad:

Season a chicken breast with salt, pepper, and garlic powder, cook in a cast iron skillet until browned on both sides and fully cooked through (should be 165 degrees at thickest point), cut into cubes.

I used Tri Color Coleslaw mix but you could cut/grate your own cabbage and carrots if you prefer, I also added sliced radishes, and chopped peanuts, but feel free to add any veggies you like, I think edamame, bean sprouts, or shaved brussels sprouts would be a great addition!

I let everyone build their own salad and then add the dressing,but you could mix it all together ahead of time (I'd leave the peanuts seperate to sprinkle on top when serving), and chill before serving.

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