MEXICAN CHICKEN SALAD

This is the perfect time of year to be dining outside here in Fayetteville - beautifully flavorful and fresh, this Mexican Chicken Salad is the perfect accompaniment to your al-fresco experience.

MEXICAN CHICKEN SALAD

1 cup corn kernels
1 lettuce
2 hot, cooked chicken breasts, sliced
4 to 5 radishes, sliced
1 cup cherry tomatoes, halved (I used a mixture of red and yellow tomatoes)
1/2 cucumber, cut into 2 cm chunks
handful of cilantro leaves
2 teaspoons buritto or taco seasoning mix
1 teaspoon brown sugar
2 tablespoons olive oil
2 tablespoons lime juice

Cook the corn in a saucepan of boiling, lightly salted water for 1 to 2 minutes. Drain and set aside. Tear the lettuce into bite sized pieces and arrange on a serving platter. Add the chicken, radishes, tomatoes, cucumber, cilantro leaves and corn.
Lightly whisk the burrito seasoning mix, brown sugar, olive oil and lime juice together in a small jar. Taste and add a little salt if needed.
Drizzle dressing over salad and serve.
Enjoy!

WILD MUSHROOM SOUP WITH WHITE PORT and BRAISED LAMB SHANKS WITH TOMATO AND FENNEL and SPICED PUMPKIN, FIG, PINE NUT AND GINGER TART

We were fortunate to be invited to spend the night in the middle of the woods - although close to home, it felt like a world away. We were "warned" it was very basic, no electricity or hot water - and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful Cabin

Treasures inside the Cabin

WILD MUSHROOM SOUP WITH WHITE PORT
PAIRED WITH A 2012 SCHUG SONOMA COAST PINOT NOIR

8 tablespoons butter, room temperature
4 shallots, chopped
3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)
4 cups fresh mushrooms, sliced
2 cups white port wine
3 cups chicken stock
2 tablespoons flour
2 cups cream
salt and pepper to taste
fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.
Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.
Add in cream and bring just to a boil then to turn to low and simmer for half and hour.
Blend using an immersion blender to the consistency of your choice.
Add salt and pepper to taste, divide among bowls and top with parsley.
Enjoy!

Recipe adapted from The Dining Guide. February 2014
www.nwaonline.com/dining/‎

BRAISED LAMB SHANKS WITH TOMATO AND FENNEL
PAIRED WITH A 2008 BELL SIERRA FOOTHILLS SYRAH

4 lamb shanks
1/2 cup flour
4 tablespoons olive oil
2 tablespoons unsalted butter
2 onions, peeled and cut in half, then sliced 1/4 inch thick
1 leek, sliced into 1/4 inch half moons
4 garlic cloves, minced
1 cup red wine
2 cups chicken stock
1 (28 ounce) can peeled whole tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.
Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.
Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.
Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.
Enjoy!

SPICED PUMPKIN, FIG, PINE NUT AND GINGER TART
PAIRED WITH A NON-VINTAGE BELL NORTH COAST BRUT

300 grams of pumpkin, peeled and cut into 1.5 cm dice
2 teaspoons pumpkin pie spice
1/4 cup brown sugar
2 teaspoons chopped crystallized ginger
110 grams unsalted butter, melted
200 grams of ginger cookies
6 dried figs, stems removed, sliced
1/4 cup pine nuts, lightly toasted
LEMON VANILLA CREAM
2 lemons, zest and juice
2 tablespoons sugar
1 tablespoon vanilla bean paste
100 grams of mascarpone
150 mills of chilled cream

Heat oven to 170C.
Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.
Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.
Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.
Serve with lemon vanilla cream.

LEMON VANILLA CREAM
Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.
Enjoy!

Recipe adapted from New Zealand House and Garden
nzhouseandgarden.co.nz/‎

TACOS AL PASTOR and AQUA PEARL

I was cooking Tacos Al Pastor at the same time we were receiving a tutorial on a water system that produces alkaline water along with a myriad of health benefits.
Once our lovely and compelling presenters had left, I indulged in a cocktail. Using the pineapple juice I had drained from the tidbits that are featured in the tacos.

TACOS AL PASTOR

1 pound pork tenderloin, cut into 1/2 inch cubes
1 (8 ounce) can pineapple tidbits in juice, drained
1 onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 tortillas, warmed
Toppings: sliced radishes, fresh cilantro leaves, crumbled queso fresco, sliced jalapeño

Combine pork, pineapple, onion, cilantro, chili powder, ground cumin, oregano, pepper, garlic and salt in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
Cook pork mixture in hot oil in a large nonstick skillet over medium high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
Enjoy!

Recipe adapted from Southern Living, June 2009
www.southernliving.com/food

AQUA PEARL

3 ounces pineapple juice
6 tablespoons gin
4 teaspoons fresh lemon juice
2 teaspoons simple syrup or agave syrup
2 teaspoons blue curaçao liqueur
4 dashes of angostura bitters
ice cubes

Mix pineapple juicce, gin, lemon juice, simple syrup, blue curaçao, and angostura bitters in a cocktail shaker. Fill with ice. Cover and shake well. Strain into 2 martini glasses.
Enjoy!

BAKED FISH WITH PAPRIKA LEMON BUTTER and HERB CRUSTED COD WITH CAULIFLOWER MASH

I made Baked Fish with Paprika Lemon Butter for a busy week night dinner - cooking quickly between my daughters horse riding lesson and my book club meeting. I mixed the butter and spices in advance, and due to the brief cooking time, dinner was on the table in no time. The Herb Crusted Cod with Cauliflower Mash was also perfect when we were pressed for time.

BAKED FISH WITH PAPRIKA LEMON BUTTER

3 tablespoons butter, room temperature
2 tablespoons sweet paprika
2 tablespoons chopped, fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cod fillets
lemon wedges to serve

Heat oven to 400F. Spray a 13 by 9 inch glass baking dish with cooking spray.
Combine 3 tablespoons of butter, sweet paprika, 1 tablespoon parsley, lemon juice, lemon peel, salt and ground pepper in a small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to a platter, sprinkle with remaining 1 tablespoon chopped fresh parsley, garnish with lemon wedges and serve.
Enjoy!

HERB CRUSTED COD WITH CAULIFLOWER MASH

1 cauliflower, cut into florets
2 ounces semisoft cheese with garlic and herbs
4 to 5 cod fillets
1 egg
2/3 cup panko bread crumbs
2 tablespoons chopped fresh dill
1 tablespoon of olive oil

Place cauliflower in a pot, add 1/2 teaspoon salt and enough water to cover. Bring to a boil and reduce heat to medium. Cook, covered, for 15 to 20 minutes or until tender.
Drain cauliflower, and mash. Stir in cheese, season to taste with salt and pepper. Cover and keep warm.
Rinse fish and pat dry with paper towels. In a shallow dish, beat egg. In another shallow dish combine bread crumbs and dill, and season to taste with salt and pepper.
Dip fish pieces into egg, then into bread crumb mixture. Set aside.
In a large skillet, heat olive oil over medium high heat. Add the fish, cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. Serve with cauliflower mash.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE and ROASTED POTATOES WITH CHILE AND PARSLEY

Our very first night back in town, my youngest son wanted to celebrate his birthday at home - although he had already had a family party while we were in New Zealand.
He requested steak, potatoes and peas as his Birthday Dinner, after which, we walked around the park, then home to bake cookies for dessert, a cup of tea, and gifts - which he opened in an even shorter amount of time than it took me to wrap them.

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE

1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (2 pound) flank steak, cut diagonally into 1/4 inch thick slices
wooden skewers

Combine olive oil, lemon zest, lemon juice, salt and crushed red pepper, in a large shallow dish. Add steak. Cover and chill for 8 hours, turning occasionally.
Meanwhile, prepare Horseradish Lemon Dipping Sauce.
Soak skewers in water to cover, for 30 minutes.
Heat Grill or oven to 400F.
Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer. Grill steak 4 to 5 minutes on each side, or to desired degree of doneness. Serve with Horseradish Lemon Dipping Sauce.
HORSERADISH LEMON DIPPING SAUCE
Stir together 8 tablespoons light sour cream, 1 tablespoon horseradish, juice and zest from one lemon, season with salt. Cover and chill for 8 hours.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food‎

ROASTED POTATOES WITH CHILE AND PARSLEY

1 1/2 pounds small potatoes
1/2 cup olive oil
1/4 cup sherry vinegar
1/4 cup toasted walnuts, coarsely chopped
2 anchovy fillets, finely chopped
2 green onions, finely chopped
1 tablespoon honey
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1/2 cup chopped parsley
2 tablespoons capers

Heat oven to 400F.
On a baking sheet, toss potatoes with 1/4 cup oil, season with salt and freshly ground black pepper, and toss again. Spread potatoes in a single layer, bake until golden and crispy, about 25 to 30 minutes.
In a bowl, whisk together remaining 1/4 cup oil, vinegar, walnuts, anchovies, green onions, honey, garlic and chile, add potatoes, parsley and capers, toss to coat.
Enjoy!

SALMON SALAD WITH FENNEL, ORANGE AND MINT - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

Bright and lively - this yummy Salmon Salad is also quick and effortless to put together.

SALMON SALAD WITH FENNEL, ORANGE AND MINT

2 tablespoons sugar
1/4 cup unseasoned rice vinegar
2 whole star anise
4 cups cold water
4 pieces of salmon
2 oranges
4 cups very thinly sliced fennel (about 2 medium bulbs)
1 cup fresh mint leaves, sliced
2 tablespoons olive oil

Place sugar, water, vinegar, star anise and cold water in a large deep skillet. Season with salt and pepper. Bring to a boil over high heat, stirring until sugar dissolves. Add salmon pieces, cover skillet and remove from heat. Let stand for 10 minutes. Using a slotted spoon, turn salmon over, cover and let stand until salmon is just opaque in the center, about 5 to 6 minutes longer.
Remove salmon from the liquid and cool. Coarsely flake the salmon, set aside.
Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using a small sharp knife cut off peel and white pith. Working over a large bowl, cut between the membranes, releasing the segments into a bowl. Repeat with the remaining orange. Add salmon, fennel, mint and olive oil. Gently toss to combine. Season to taste with salt and pepper.
Enjoy!

NOTE: you could add salad greens to this too!

Recipe adapted from Bon Appetit, January 2010
www.bonappetit.com/.../salmon-salad-with-fennel-orange-an...‎

OVEN FRIED FISH STICKS WITH TARTAR SAUCE

We love the classic "kiwi takeaways" Fish and Chips, wrapped in newspaper and most delicious when eaten right by the beach.
The kids especially, ordered them every chance they had while we were on vacation in New Zealand, so I thought I would try a home made version, served with oven baked sweet potato and kumara fries. Even though we are miles and miles from the beach here in Fayetteville, Arkansas, the Oven Fried Fish Sticks still tasted wonderful.

OVEN FRIED FISH STICKS WITH TARTAR SAUCE

FISH STICKS
1 cup flour
1 1/2 cups panko bread crumbs
3 tablespoons water
1 egg, lightly beaten
1 1/4 pounds cod fillets
salt to taste
TARTAR SAUCE
1/3 cup mayonnaise
2 tablespoons chopped dill pickles
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained and chopped
1 tablespoon fresh lemon juice

Heat oven to 375F.
To prepare fish sticks, place flour in a shallow dish or bowl. Place bread crumbs in a second shallow bowl. Combine water and egg in a third shallow dish, stirring with a whisk.
Cut fish into strips. Dredge in flour, shaking off excess. Dip fish in egg mixture and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Coat fish with cooking spray, and sprinkle with salt.
Bake for 30 minutes or until crisp (I turned the grill on at the end of cooking time for about 2 minutes).
To prepare tartar sauce, combine all sauce ingredients in a small bowl. Serve tartar sauce with fish.
Enjoy!

Recipe adapted from USA Weekend, November 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

THAI STYLE CHICKEN IN LETTUCE LEAVES - Fayetteville Pilates and Barre - recipedoodle Wednesday

My family and I loved these Chicken Lettuce "wraps".
Fresh tasting, with a delicious burst of mint, spicy ginger and cool cucumber. The flavors blended beautifully.
Placing everything out in the bowls, made it fun for the kids to put together, and even the adults enjoyed playing with their food.

THAI STYLE CHICKEN IN LETTUCE LEAVES

3 tablespoons rice vinegar
1/4 cup sugar
4 teaspoons garlic, minced
2 teaspoons crushed red pepper
1/4 cup soy sauce
2 teaspoons finely grated fresh ginger
1 1/2 teaspoons Asian sesame oil
4 skinless, boneless chicken breasts
1 cucumber, peeled and cut into 1/4 inch dice
1 red pepper, stem and seeds removed, sliced
1/4 cup mint leaves
1/4 cup cilantro leaves
2 tablespoons roasted peanuts
1 head of butter lettuce
2 tablespoons water

In a small saucepan, mix the vinegar with the sugar and cook over moderate heat, stirring, until the sugar dissolves. Add 1 teaspoon of the garlic and the crushed red pepper and let cool.
In a large bowl, mix 2 tablespoons of the sweet seasoned vinegar with the remaining 3 teaspoons of garlic and the soy sauce, ginger and sesame oil. Set aside 2 tablespoons of this soy marinade. Add the chicken and the remaining marinade in the bowl and refrigerate for at least an hour or overnight.
Heat the broiler. Remove the chicken from the marinade and let it drain, slice thinly, then broil for about 3 to 4 minutes per side until browned and cooked through. Transfer the chicken to a platter and let it rest for 5 minutes.
In a medium bowl, toss the cucumber with the remaining sweet seasoned vinegar. Put the red pepper, mint, cilantro and peanuts in separate bowls. Arrange the lettuce leaves in a basket.
Add the water to the reserved 2 tablespoons of soy marinade.
Wrap the chicken and garnishes in lettuce leaves, and pass the soy marinade and cucumber salad separately.
Enjoy!

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

My husband picked up a dozen duck eggs for a dinner party, for the duck egg creme brûlée I planned to make for dessert, and two duck balut while he was at the Asian Market.
We had become intrigued by duck balut since talking with a friend who remembers her father eating the snack, and reading a book that introduced us to the popular Philippino street food. Although we still haven't been able to bring ourselves to cook and eat the fertilized and developing embryo, the man at the store where my husband purchased the balut, said he sells at least a dozen of them a week.
However, it took no act of bravery at all to use some of the duck eggs in this delicious, quick salad. I loved how all the components came together to form a delectable, absolutely wonderful meal.

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

MAPLE DIJON DRESSING
1 tablespoon dijon mustard
1 tablespoon maple syrup
3 tablespoons apple cider vinegar
4 tablespoon olive oil
salt and freshly ground black pepper to taste
SALAD
2 beets, tops removed
2 tablespoons olive oil
4 strips bacon
salad greens
1/4 cup toasted walnut pieces
4 duck eggs

MAKE DRESSING
Whisk together mustard, maple syrup and apple cider vinegar. Continue whisking while drizzling in 4 tablespoons olive oil. Season to taste with salt and pepper.
ROAST BEETS
Heat oven to 350F.
Wash beets and place on a sheet of aluminum foil. Drizzle beets with olive oil and fold foil up and around beets to make a sealed package. Roast for 45 minutes, or until beets are completely tender all the way through when pierced with a skewer.
Let beets sit until cool enough to handle, then peel. Cut beets into wedges.
PREPARE BACON
Stack bacon and cut cross-wise into strips about 1/2 inch wide. Gently separate the pieces and place in a heavy pan set over medium heat. Cook the bacon until brown and crispy, stirring frequently. Remove to a paper towel lined plate and allow to drain.
ASSEMBLE SALAD
Just before serving, toss together diced beets, bacon, salad greens and walnut pieces. Add enough dressing to lightly coat all the salad ingredients and divide salads equally between four plates. Divide the beets, bacon and walnuts evenly as well.
FRY THE DUCK EGGS
Heat pan over high heat, add enough cooking spray, butter or olive oil, to coat the bottom of the pan. Fry the duck eggs until the whites are very crispy and the bottom of the yolk is just starting to firm up. Flip the eggs and cook briefly on the other side.
Top each salad with a fried duck egg, sprinkle each duck egg lightly with salt and freshly ground black pepper and serve immediately.
Enjoy!

Recipe adapted from PCC Natural Markets
www.pccnaturalmarkets.com › Cook › Recipes‎

PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH and COFFEE CHILE RUBBED PORK TENDERLOIN and PORK POSOLE

Pork is a dish I know my whole family will enjoy, and I enjoy cooking it because of the limited amount of complaints that will come my way.

PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH

APPLE BACON HASH
4 slices bacon
3 tablespoons unsalted butter
2 potatoes, peeled, diced and boiled until cooked through
1 onion, chopped
2 cloves garlic, minced
1 apple, peeled, cored and diced
3/4 teaspoon maple seasoning
1/4 teaspoon ground cinnamon
salt and freshly ground black pepper
PORK AND MAPLE GRAVY
1 pork tenderloin, cut into 1 inch thick pieces
salt and freshly ground black pepper
2 teaspoons flour
3/4 cup chicken stock
3 tablespoons cream
3 tablespoons maple syrup

APPLE BACON HASH
Cook bacon in a large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Heat butter and 2 tablespoons of bacon fat in a medium nonstick skillet over medium heat. Add potato, garlic and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon. Season to taste with salt and pepper.
PORK
Heat a large skillet over medium heat. Season pork with salt and pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and and cooked through, about 15 minutes. Transfer the pork to a plate and cover to keep warm.
MAPLE GRAVY
Pour off all but 1 tablespoon of the pan drippings from the skillet. Whisk flour into pan drippings and let butte over medium heat for 1 minute. Whisk in chicken stock, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
SERVE
Chop bacon and mix into hash. Serve pork hot with the hash and gravy.
Enjoy!

Recipe adapted from Easy Entertaining with Pork
www.porkbeinspired.com/‎

COFFEE CHILE RUBBED PORK TENDERLOIN

2 teaspoons freshly ground coffee
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon ground chile pepper
1/2 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
2 pork tenderloins

Heat oven to 400F.
Line a baking sheet with foil.
In a small bowl, combine coffee, garlic powder, paprika, chile pepper, cumin, salt and pepper. Place pork on the baking sheet and sprinkle spice mixture evenly over both tenderloins.
Place baking sheet in the oven and roast until pork reaches an internal temperature of 150F about 45 minutes. Let pork stand 5 minutes before slicing.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2013
www.arkansasonline.com/news/features/food/‎

PORK POSOLE

3 tablespoons olive oil
2 onions, chopped
3 pound pork loin, cut into 1/2 inch cubes
1 tablespoon ancho chile powder
1 tablespoon Mexican oregano
16 ounces of diced green chiles
5 garlic cloves, minced
2 teaspoons ground cumin
2 to 3 cups of chicken broth
1 (15 ounce) can of hominy, drained

Heat oil in a large pot over medium-high heat Add onions, and pork, sauté until onions are soft and pork is browned, stirring often, about 7 minutes. Add ancho chile powder, oregano, diced chiles, garlic and cumin, stir 30 seconds. Add chicken broth and hominy, bring to a boil, then reduce heat to low. Cover with lid and simmer for 30 minutes, adding more broth to thin, if desired.
Enjoy!

VIETNAMESE NOODLE SOUP and SPICY SHRIMP NOODLE SOUP

I have eaten Pho at Vietnamese restaurants around town, but after talking with a Vietnamese friend who has made it, I was a little intimidated. However, these recipes removed the mystery, and simplified the process, making a quick and easy soup with no sacrifice to depth of flavor.

VIETNAMESE NOODLE SOUP

8 ounces rice noodles
12 ounces thinly sliced beef
salt and freshly ground black pepper
1 onion, halved
1 4-inch piece ginger, unpeeled, halved
3 cups beef broth
5 star anise
1 cinnamon stick
4 green onions
2 jalapeño peppers
1/2 cup fresh cilantro
2 to 4 tablespoons of fish sauce
1 cup fresh bean sprouts

Prepare the rice noodles, as the label directs.
Season beef with salt and pepper. In a large pot over heat, sear beef until charred, 2 to 3 minutes per side. Transfer to a plate.
Add the onion and ginger to the pot, cook about 4 minutes. Add the broth, 2 to 3 cups of water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
Meanwhile, thinly slice the green onions and jalapeños and tear the cilantro.
Add the fish sauce to the broth and boil for 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion.
Drain the noodles and divide among 4 bowls. Top with the broth, beef, green onions, cilantro, bean sprouts, jalapeños and onion.
Enjoy!

Recipe adapted from Food Network
www.foodnetwork.com/recipes/food-network...‎

SPICY SHRIMP NOODLE SOUP

3 cups beef broth
1 cup water
1 tablespoon minced garlic
1 tablespoon sambal oelek
1 teaspoon fish sauce
1 teaspoon soy sauce
2 cinnamon sticks
1 (8-ounce) bottle of clam juice
1 (1-inch) piece peeled fresh ginger
1 star anise
1 pound large shrimp, peeled and deveined
4 ounces uncooked rice noodles
1/2 cup fresh bean sprouts
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Combine beef broth, water, garlic, sambal oelek, fish sauce, soy sauce, cinnamon sticks, clam juice and ginger in a large saucepan. Bring to a boil, reduce heat and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp, cook for 4 minutes or until done. Remove cinnamon, anise and ginger, discard. Cook rice noodles according to package directions, drain. Place 1/2 cup of noodles into each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, cilantro and basil. Serve with lime wedges.
Enjoy!

Recipe adapted from Cooking Light, January/February 2013
www.cookinglight.com/‎

EGYPTIAN RED LENTIL SOUP

The Vernal Equinox, established when Julius Caesar designed the calendar, heralds the first day of spring, and an equal amount of day and night.
The Egyptians built the sphinx so it points toward the rising sun on this day, it is the beginning of the Persian New Year and significant in Christianity.

EGYPTIAN RED LENTIL SOUP

2 tablespoons unsalted butter
1 onion, chopped
2 carrots, chopped
3 celery ribs, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder
3/4 pound tomatoes, diced
1 1/4 cups red lentils
salt
plain yogurt, lemon wedges and warm pita for serving

In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes.
Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 4 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
Puree the soup with an immersion blender. Season with salt and serve with yogurt, lemon wedges and warm pita.
Enjoy!

Recipe adapted from Food and Wine, February 2012
www.foodandwine.com/recipes‎

BEEF STEW

For a recent dinner party, my husband was super excited to take his sous vide machine for its inaugural run in the kitchen, cooking the beef bourginon for 72 hours before it was placed in front of our guests to enjoy.
My humble beef stew, however, simmered in the crock pot for about 4 hours, and in my opinion, was every bit as tasty as my husbands more fancy dish cooked in the more fancy machine.

BEEF STEW

1 1/2 pounds cubed beef stew meat
2 tablespoons flour
2 tablespoons olive oil
1 tablespoon butter
1 onion, diced
1/2 cup red wine
1 beef bouillon cube
1 cup hot water
1/2 teaspoon chopped rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 dashes worcestershire sauce
1 sweet potato, peeled and cubed
1/2 cup baby carrots

Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker.
Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour the wine into the skillet to deglaze, scrape up any brown bits, then pour the wine into the slow cooker.
Dissolve the beef bouillon cube in 1 cup of hot water, and pour into slow cooker, season with rosemary, thyme, garlic powder, pepper and worcestershire sauce.
Cook on high for 2 hours, then incorporate the sweet potato and carrots, adding enough water to cover all ingredients.
Cover and cook on high for a further 2 hours. My beef and potatoes were tender by this time, so I turned the slow cooker to the "warm" setting until we were ready to eat.
Enjoy!

Recipe adapted from Allrecipes
allrecipes.com/recipe/diegos-special-beef-stew/‎

ROASTED ONIONS AND BUTTERED BEETS WITH BLUE CHEESE

I was putting together a basket for a fundraiser, and on a whim, contacted a local liquor store for a wine to complement the pizza theme. I was given several to choose from, and unable to choose just one, I decided to take them all home to try.
We had pizza delivered for dinner that very night, and I roasted onions and buttered beets to accompany the pies, and one of the exciting red wines.

ROASTED ONIONS AND BUTTERED BEETS WITH BLUE CHEESE

1 onion, unpeeled, root and top trimmed
1 tablespoon olive oil
salt and pepper
1 beet
2 ounces of blue cheese
2 tablespoons butter
1/4 cup chopped walnuts, lightly toasted
2 tablespoons chopped green onions
balsamic glaze

Heat oven to 400F.
Coat the onion with 1 teaspoon olive oil, season with salt and pepper. Transfer to a baking sheet.
Wrap the beet in foil. Place on the baking sheet with the onion and roast until the vegetables are tender when pierced with a knife, about 45 minutes. Let the beet cool in the foil. Let the onion cool slightly, then halve lengthwise and discard the dried outer layers. Peel the beet and chop into 1/4 inch pieces.
Heat the broiler. Spread open the onion layers slightly and return to the baking sheet. Drizzle each onion half with 1 teaspoon of olive oil, season and broil until the edges darken, about 3 minutes. Divide between 2 plates. Sprinkle with the blue cheese.
In a saucepan, bring the beet and 1/4 cup water to a simmer, season with salt and pepper. Add the butter, cook, swirling, until the sauce is thickened, 3 to 5 minutes.
Spoon the beet over the onion. Top with the walnuts, green onions and a drizzle of balsamic glaze.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2013
www.rachaelraymag.com/recipes/‎

CHICKEN ENCHILADAS

After taking time in the morning to exercise, shower, and meet a friend for lunch, I had 20 minutes until an appointment. I ran home, threw a load of laundry in the washing machine and mixed the filling for the Chicken Enchiladas. Later, while enjoying a glass of wine and a chatting with a friend who had stopped by for a quick visit, I rolled the filling into the tortillas and popped the dish in the oven - just in time to put dinner on the table for my husband and kids, before I ran out to a committee meeting.
Perfect dinner for a busy, busy day!

CHICKEN ENCHILADAS

2 (8 ounce) packages of cream cheese
1 can cream of mushroom soup
2 cans green chilies
1 to 2 pounds of cooked chicken breast, diced
20 flour tortillas
1 can enchilada verde sauce
2 cups fiesta blend shredded cheese

Heat oven to 350F.
Mix cream cheese, cream of chicken soup and green chilies with diced chicken in a large bowl. Divide mixture among the tortillas and roll. Place rolled tortillas in a baking dish.
Pour the enchilada verde sauce over the rolled tortillas. Sprinkle the cheese over the top.
Bake for 15 to 20 minutes, or until cheese is melted and the centers of the enchiladas are hot.
Enjoy!

Recipe adapted from Arkansas Living, May 2012
www.aecc.com/arkansas-living-magazine/recipes/‎

WILD HIBISCUS COCKTAIL and CUMIN AND CURRY SPICED LOTUS CHIPS and BRAISED BEEF TENDON and RABBIT STEW WITH OLIVES AND ROSEMARY and DUCK EGG POTS DE CREME

We welcomed our fellow food lovers from Supper Club into our home, and were excited and inspired to take our guests on a culinary adventure. We had many, many ideas of weird and wonderful foods to try and dishes to cook, but narrowed it down to seven courses and a "muse from the chef" - a sip of tomato soup and bite of grilled cheese sandwich - comfort food among all the strange dishes.
My husband was away in Fort Smith at a conference all day, but made it home in time to grill marrow bone and octopus to perfection.

WILD HIBISCUS COCKTAIL

5 ounces St-Germain Elderflower Liqueur
5 ounces pink grapefruit juice
2 1/2 ounces wild hibiscus syrup
1 bottle of champagne
wild hibiscus flower

Pour Elderflower Liqueur, grapefruit juice, and wild hibiscus syrup evenly into champagne flutes. Top with champagne and garnish with a hibiscus flower.
Enjoy!

CUMIN AND CURRY SPICED LOTUS CHIPS

1/2 pound of lotus root
2 tablespoons olive oil
1 teaspoon sesame oil
2 teaspoons cumin
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon

Heat oven to 350F.
Soak lotus root in cold water for 30 minutes. Drain and dry with paper towels.
Place lotus root, olive oil and sesame oil in a bowl and toss until well combined.
Add the cumin, curry powder, salt, pepper and cinnamon and toss until fully combined.
Place on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, or until golden brown and crisp. Transfer to a cooling rack and allow to cool completely.
Enjoy!

Recipe adapted from Spoon Fork Bacon
http://www.spoonforkbacon.com/2012/04/cumin-spiced-lotus-chips/

BRAISED BEEF TENDON

2 pounds of beef tendon
1/2 cup red wine
1/2 cup soy sauce
1/2 cup sugar
6 cloves garlic
2 star anise
1 tablespoon cumin
2 tablespoons freshly grated ginger
1 stick of cinnamon

Place the beef tendon in a pot, fill the pot with water, cook on medium heat for about 30 minutes. Pour off liquid until there is just enough to cover the tendon, add the wine, soy sauce and spices to the pot. Braise on low heat, checking hourly to see if its at the level of softness you like (I cooked mine all day!!).
Remove beef tendon from pot and cut into chunks. Serve with sauce over prepared udon noodles.
Enjoy!

Recipe adapted from Instructables
http://www.instructables.com/id/Collagen-thickened-oxtail-stew-or-how-to-wash-you/?ALLSTEPS

RABBIT STEW WITH OLIVES AND ROSEMARY

1/4 cup plus 2 tablespoons olive oil
8 rabbit hind quarters
salt and freshly ground pepper
1 cup red wine
1 onion, finely chopped
1 carrot, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
4 rosemary sprigs
4 cups chicken stock
1 cup of Nicoise olives

In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crispy all over, about 10 minutes.
Transfer the rabbit to a large plate.
Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup, wipe out the skillet.
Add the remaining 1/4 cup olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and and rosemary and cook, stirring, until the tomato paste begins to brown, about 5 minutes.
Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

DUCK EGG POTS DE CREME

3 duck egg yolks
6 tablespoons sugar
1 1/2 cups cream

Heat oven to 275F.
Set 4 ramekins into a large oven-safe baking dish.
Whisk the duck egg yolks and sugar in a medium bowl, until yolks are slightly thickened and pale yellow in color.  Add cream to egg yolk mixture and stir to combine.
Pour custard mixture into prepared ramekins. Add enough hot water to the baking dish to come halfway up the sides of the ramekins.
Carefully place dish in the oven, bake for 35 to 40 minutes, until custards are just set.
Remove baking dish from oven and let the custards cool to room temperature. Then cover with plastic wrap and transfer to refrigerator until fully chilled.
Enjoy!

Recipe adapted from Erica Strauss
www.pccnaturalmarkets.com › Cook › Recipes‎

COQ AU RIESLING and PANANG CHICKEN CURRY and ROASTED MOROCCAN CHICKEN and CHICKEN SPAGHETTI

In 1992, chicken consumption surpassed that of beef in the United States. Chicken is extremely versatile - roasted, added to currys and casseroles, it mixes well with many flavors in many dishes for a quick and easy dinner.
Chicken is eaten in every country, including Antarctica, and has even been eaten in Outer Space.
http://wiki.answers.com/Q/When_did_chicken_consumption_pass_beef?#slide=4
Enjoy one of these effortless, simple, uncomplicated recipes where chicken is the star.

COQ AU RIESLING

3 pounds of chicken breasts, cut into cubes
salt and freshly ground black pepper
1/4 cup canola oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 shallots, chopped
1 1/2 cups riesling wine
1 1/2 cups chicken stock
3 rosemary sprigs
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/2 cup creme fraiche
2 teaspoons fresh lemon juice
fresh parsley, chopped, for garnish

Heat oven to 300F.
Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate, cook the remaining chicken, then pour off the fat and wipe out the casserole.
Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, about 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
Nestle the chicken in the casserole, cover and braise in the oven for 1 hour, until tender.
Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, about 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, about 3 to 5 minutes, add to the chicken.
Whisk in the creme fraiche and lemon juice, simmer for 3 minutes.
Garnish with parsley and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

PANANG CHICKEN CURRY

1 1/2 talbespoons olive oil
1 1/2 pounds of chicken, cut into cubes
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, minced
1/4 cup peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon sambal oelek
1/2 cup water
1 can light coconut milk
4 kaffir lime leaves
1 tablespoon brown sugar
1 1/2 cups of peeled, sliced carrots

Heat oil in a large skillet over medium-high heat. Add chicken, shallots, ginger and garlic, cook until chicken and shallots are tender, about 8 to 10 minutes. Add peanut butter, turmeric, cumin and samba oelek, stir until fragrant, 1 to 2 minutes.
Whisk in water then coconut milk, lime leaves and brown sugar, bring to a simmer.
Season the sauce with salt. Add carrots and simmer over medium heat until carrots are tender, occasionally stirring, about 12 to 15 minutes. Season to taste with salt.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

ROASTED MOROCCAN CHICKEN

2 teaspoons paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
salt and pepper
1 whole chicken

Heat oven to 425F.
In a small bowl combine the paprika, ginger, coriander, cinnamon, cumin, 1 teaspoon of salt and pepper to taste.
Place the chicken, breast side up, in a roasting pan. Rub with 1 tablespoon of olive oil and the spice mix, making sure to get under the skin and in the cavity.
Roast for 55 minutes to an hour, or until the chicken is cooked through.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2013
www.rachaelraymag.com/recipes/‎

CHICKEN SPAGHETTI

3/4 stick butter
1 cup celery, chopped
3/4 cup chopped onion
2 tablespoons minced garlic
1 small can of tomatoes, chopped
1 cup chicken broth
2 teaspoons chili powder
1 can rotel tomatoes
1 cooked chicken, remove skin and chop the meat
10 ounces velveeta, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 pound of spaghetti, cooked
salt and freshly ground black pepper to taste
1 1/2 cups grated cheddar cheese

Heat oven to 350.
Melt the butter in a pan. Saute the celery, onion and garlic until wilted. Mix with the tomatoes, chicken broth, chili powder, rotel chicken, velvet, soups and spaghetti, Season to taste with salt and pepper. Spread in an 11 by 14 inch baking dish.
Sprinkle with grated cheddar cheese, bake for 45 minutes.
Enjoy!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us - they met at our house and then became engaged here - and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn't wait for the next day - for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year - a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner's sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

OREGANO OLIVE CHICKEN and CAPER ROSEMARY SALMON

Even though they are both pickled and Mediterranean, olives and capers are not part of the same family.
Fruit and flower bud are featured in these flavorful recipes, perfect for a quick weeknight dinner.

OLIVE OREGANO CHICKEN

4 chicken breasts
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine
1/2 cup chopped pimiento-stuffed olives
1/4 cup capers, drained
2 tablespoons fresh oregano, chopped
1 tablespoon fresh mint, chopped
1 tablespoon cider vinegar
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped

Sprinkle chicken with pepper. In a large nonstick skillet, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.
Combine remaining ingredients, pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to pan. Reduce heat, cover and simmer 20 to 25 minutes or until chicken juices run clear.
Enjoy!

Recipe adapted from Readers Digest
www.rd.com/food/

CAPER ROSEMARY SALMON

6 tablespoons olive oil
1/4 cup fresh lemon juice
2 tablespoons drained capers
4 teaspoons liquid from capers in jar
4 teaspoons finely grated lemon peel
2 teaspoons finely minced fresh rosemary
1 teaspoon sea salt
large pinch of dried crushed red pepper
pinch of sugar
1 small onion, diced
6 salmon fillets

Whisk first nine ingredients in a large bowl. Stir in onion. Transfer mixture to resealable plastic bag. Add salmon and seal bag, let marinate for one hour, turning occasionally.
Prepare grill, remove salmon from bag. Grill until just cooked to the center, about 3 to 4 minutes per side.
Pour marinade into small saucepan, bring just to simmer.
Place one salmon fillet on each plate, spoon warm marinade over. Serve with a green salad.
Enjoy!

Recipe adapted from Bon Appetit, August 2008
www.bonappetit.com

CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE

I had half a package of ground chicken in the refrigerator, left over from another recipe, and I thought these Chicken Meatballs would be a fun and tasty way to use it. They were a success, and enjoyed by everyone in our family.

CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE

1 pound of ground chicken
1/2 cup chopped cilantro
1/4 cup dried breadcrumbs
1/4 cup finely chopped onion
2 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons of vegetable oil
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
chopped peanuts for garnish

Mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper. Roll into 1 tablespoon balls. In a medium skillet, heat oil over medium heat.
Add meatballs and cook through, 6 to 8 minutes. Meanwhile, mix peanut butter, soy sauce, sugar, and sesame oil, in a bowl, and warm in microwave.
Sprinkle cooked meatballs with peanuts, and serve with the dipping sauce.
Enjoy!