Peanut Sesame Noodles

This is a recipe I've adapted from The Pioneer Woman.

She called her recipe Simple Sesame Noodles.

You may look it up if you'd like, the changes I made were subtle.

You could add chicken to this dish for a more "manly" meal,

but mine was working, so I didn't need to worry about his needs:)

I added 1 T. peanut butter to the sauce

and chopped peanuts as a garnish.

Both could be left out if you have nut allergies to consider.

On with it...

Peanut Sesame Noodles

12 oz, fluid thin noodles, cooked and drained (angel hair pasta is what I used)
1/4 c. soy sauce
2 T. sugar
3 garlic cloves, minced
2 T. rice vinegar
3 T. pure sesame oil
2 T. sweet chili sauce (this will still have some heat to it, despite the word "sweet")
6 T. canola oil
2 T. hot water
1 T. creamy peanut butter
4 green onions, sliced thin, to garnish
1/4 c. dry roasted peanuts to garnish

Whisk all ingredients (except noodles, green onions and peanut butter) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over hot noodles and toss to coat.
Sprinkle with green onions and peanuts, toss.

Bon Appetit!

Chile Verde

Chile Verde.

Yum.

Simple.

Versatile.

Chile Verde:

3-5 lb. pork - shoulder, butt or loin (I used a pork shoulder)\
5 small cans of green chilies, divided
2 garlic cloves
1 sweet onion
1 can tomato sauce
1 jalapeno, or more if you like it spicy
1 1/2 t. cumin
4 c. water
2 t. chicken bouillon
salt to taste

First start by cutting the pork into bite sized pieces. In a large pot heat vegetable oil. Add meat and saute until browned.

In a food processor, place 4 cans of green chilies, garlic, onion, tomato sauce, jalapeno and cumin. Blend until pureed together.

Add pureed mixture to pork, stir. Add water, chicken bouillon and the last can of green chilies.

Bring pot to a light boil, then turn down the temperature and simmer for 2-3 hours. Much of this timing will depend on which cut of meat you chose. Mine was done in about 2.5 hours - but a loin may take a little longer. Season with salt if needed.

Serve in warm tortillas with lots of toppings, cheese, tomato, onion, sour cream, cilantro and guacamole.

Bon Appetit!

Peppered Bacon and Tomato Linguine

This one is a crowd pleaser! It couldn't be easier and really...Who doesn't like bacon? I found it on Allrecipes and have made it so many times since. All 3 of my kids love it and that is virtually unheard of. I didn't have any linguine, so I used spaghetti.




Peppered Bacon and Tomato Linguine:

1 lb bacon, diced
2 green onions, chopped
2 t. minced garlic
1 - 14.5 oz can diced tomatoes
1 T. fresh basil, julienned or 1 t. dried basil
1 t. salt
ground pepper to taste
1 lb linguine
Parmesan cheese

Place bacon in a large deep skillet. Cook over medium heat until crisped. Drain, reserving drippings and set aside.

Saute green onions and garlic in the same pan used to cook bacon over medium heat for 1 minute. Stir in tomatoes, basil, salt and pepper, simmer for 5 minutes.

Meanwhile in a large pot of slightly salted water, cook pasta. Add pasta and cook according to direction. Drain.

Toss hot pasta with tomato sauce, add bacon right before serving, giving it one last toss. Sprinkle with parmesan cheese.

Bon Appetit!