Recipes

[momtochloe]

Welcome to May recipe friends!  I hope April's showers are starting to bring you May flowers (and it also brings Cinco de Mayo, just sayin').

Please share family favorites, tried and true or something new you just discovered.  Many thanks to our friend @kate2357  for her Thai Peanut Chicken Noodles recipe which I have made myself (along with many dishes from her site, one of my fave raves as well!):

THAI PEANUT CHICKEN NOODLES  - From D@@@ Delicious

Ok...so I love this recipe site. This is another quick to make recipe. Good as leftover cold salad too.

INGREDIENTS
2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded
1 tablespoon olive oil
2 boneless skinless chicken breasts, cut into 1-inch chunks
2 cups shredded cabbage
2 carrots, peeled and shredded
2 green onions, thinly sliced
1/4 cup fresh cilantro leaves
2 tablespoons chopped PEANUTS

FOR THE SAUCE
1/4 cup PEANUT BUTTER
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
2 tablespoon honey
1 tablespoon freshly grated ginger
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon Sriracha, optional

INSTRUCTIONS
In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside.

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.

Stir in cabbage, carrots and green onions until heated through, about 1 minute.

Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.

Serve immediately, garnished with cilantro and peanuts, if desired.

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[cindyNC]

[Zhills]

Welcome, @cindyNC.  Want to give us the next ingredient or poster's choice?  Your recipe looks great.  Got to try it!

[Zhills]

@kate2357   Your sauce for the THAI PEANUT CHICKEN NOODLES  - From D@@@ Delicious has the same ingredients as my Baked Peanut Ginger Soy Chicken.  It has to be delicious.  Wish I could eat it...Tummy says no!  Enoy for me too!

[cindyNC]

sorry didn't know how this worked...........POSTER"S CHOICE!

[walker]

QUICK Ambrosia Fruit Salad

In a large bowl, combine 1 can (8 1/4 oz) fruit cocktail-drained, 1 can (8 oz) unsweetened pineapple chunks-drained, 1 cup green grapes, 1 cup red grapes, 1 cup mini-marshmallows, 1 sliced medium banana*, 3/4 cup vanilla yogurt and 1/2 cup sweetened shredded coconut.

Chill until serving.  Serves 6

* If not serving right away, you may want to add banana just before serving.

(Taste of Home recipe from Trisha in Idaho)

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               WITH LETTER..... R 

[sabatini]

Roasted Red Potatoes with Rosemary

Ingredients

• Scant 1/4 cup olive oil
• 2-3 cloves garlic, lightly smashed
• 2 tablespoons minced fresh rosemary leaves
• 2 pounds small red potatoes
• 3/4 teaspoon kosher salt
• freshly ground black pepper

** The night before, put olive oil, smashed garlic cloves and minced rosemary into a small bowl, cover and refrigerate.

Directions

Preheat oven to 400 degrees.

1. Remove bowl of oil from fridge. Discard garlic. (Or save for something else.)
2. Cut the potatoes in half or quarters and place in a bowl with the infused oil + rosemary, salt, and pepper; toss until the potatoes are well coated.
3. Dump the potatoes onto a large baking sheet and spread out into a single layer. Roast in oven for about 1 hour, or until browned and crisp. Start checking for doneness at about 40 minutes.
4.  Flip twice with a spatula during cooking.

Remove the potatoes from the oven, season to taste, and serve.

Next letter is "S"

[house_cat]

Beef Macaroni Soup

Taste of Home - Debra Baker, Greenville NC

1 pound ground beef

2 cups frozen mixed vegetables

1 can (14.5 oz) diced tomatoes, undrained

1 can (14.5 oz) beef broth

1/4 tsp. black pepper

1/2 cup uncooked elbow macaroni

In a large saucepan, cook the beef over medium heat until no longer pink, then drain.

Stir in the vegetables, tomatoes, broth and pepper.

Bring to a boil and add macaroni.

Cover and simmer for 8-10 minutes or until the macaroni and vegetables are tender.

Next recipe or ingredient starts with a "T".

[kate2357]

Roast TARRAGON-COGNAC Chicken - From Food and Dinning

INGREDIENTS 

1 (4-pound) whole chicken

2 teaspoon coarse gray sea salt or 2 1/2 teaspoons kosher salt

6 tablespoons unsalted butter, softened

1 bunch fresh TARRAGON, leaves and tender stems coarsely chopped (about 3/4 cup)

2 tablespoons cognac

1 teaspoon freshly ground black pepper

Pat the chicken dry and salt the bird inside and out. Transfer to a plate or baking dish, preferably on a rack, and refrigerate uncovered for at least 1 hour or overnight.

Directions

When ready to cook the chicken, heat the oven to 400 degrees.

In a small bowl, combine butter, tarragon, 1 tablespoon cognac and the pepper. Rub mixture inside the chicken cavity and over and under the chicken skin.

Place chicken on a rimmed sheet pan or in a large, ovenproof skillet. Roast, breast side up, until the skin is golden and crisp, and the juices run clear when you insert a fork in the thickest part of the thigh (165 degrees), about 1 hour.

Turn off the oven – don’t skip this step, as you don’t want the cognac to overheat and catch fire – and transfer the pan with the chicken to the stovetop.

Pour the remaining 1 tablespoon cognac over the bird and baste with some of the buttery pan juices. Immediately return the chicken to the turned-off oven and let rest there for 10 minutes before carving and serving.

NEXT INGREDIENT:  INGREDIENT OR RECIPE STARTS WITH U OR Choice of any recipe

[kate2357]

@sabatini 

My favorite way to eat roasted potatoes. 

NEXT INGREDIENT: INGREDIENT OR RECIPE STARTS WITH U OR Choice of any recipe