Cold Sesame Noodles with Chicken & Cucumber

Because I'm trying to shed some of this postpartum weight, I've been pulling our weekly meals from the Cooking Light website and I've been finding some really cool ones--like this recipe for Cold Sesame Noodles with Chicken & Cucumber. 

My husband eats nothing but chicken so I've been aiming for a lot of chicken dishes.  He was as pleased with this dish as I was.  Although the dish isn't visually appealing, it is cool and refreshing and quite tasty.  I especially love the taste of sesame oil...in any Asian dish. 

I love this dish of my hubby trying to devour his plate.  So give it a whirl. You will be so happy with the results!

Cold Sesame Noodles with Chicken & Cucumber

by Cooking Light

8 ounces uncooked dried udon noodles

1/4 cup rice vinegar

2 tablespoons dark sesame oil

2 tablespoons low-sodium soy sauce

1 tablespoon honey

2 teaspoons sambal oelek or chile paste with garlic

1/2 teaspoon bottled ground fresh ginger

2 cups shredded skinless, boneless rotisserie chicken breast

2 medium cucumbers, halved lengthwise and sliced

6 tablespoons chopped green onions

3 tablespoons chopped dry-roasted peanuts

 

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

 

2. Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.

See how easy it is?  Enjoy!

Getting "Pampered" with Antonette Mendoza...the Remix!

If you keep up with my personal/family blog, you will have read that I had a pretty busy weekend. Part of the reason why is because I hosted a Pampered Chef party on Antonette's behalf. Just so you know, I am a huge fan of Pampered Chef. I've had the privilege of knowing a good handful of consultants, most of whom were either close friends or spouses of a few officers I've met in my military career. So I have a considerable collection of Pampered Chef items, all of which I consider to be my most valuable kitchen items, aside from Rosie the Kitchenaid Mixer, of course!

A whole gang of us ladies congregated at my house to concoct some of the most tasty Pampered Chef recipes. Charisse--Antonette's sister--invited her friend and neighbor, Stephanie, to join in the fun. She claims that she hardly ever cooks, but you wouldn't have been able to tell the way she whipped up the delicious bruschetta! Here she is with Antonette:


Pampered Chef is very creative with recipes and they're so easy to make. If you love hamburgers or cheeseburgers, then you'll love the salad that Antonette put together here. I've provided the recipe below and not only did it make enough to feed an entire battalion, it was so delicious! It's also the perfect substitute to grilling actual hamburgers....seriously!

Deluxe Cheeseburger Salad

(adapted from the Pampered Chef Season's Best Recipe Collection: Spring/Summer 2008)

4 sesame seed hamburger bun tops

1 small red onion, divided

2 plum tomatoes

3/4 lb. 95% lean ground beef

1/2 cup finely diced dill pickles

3/4 cup ketchup

1 tbsp yellow mustard

8 cups thinly sliced romaine lettuce

1 cup (4 oz.) shredded cheddar cheese

1. Preheat oven to 425 degrees. Slice bun tops into 1/4 inch strips. Arrange in a single layer on a baking sheet and bake for 8-10 minutes or until lightly toasted. Remove to cooling rack and cool completely.
2. Slice half the onion crosswise into thin rings. Remove and discard stems from tomatoes; cut tomatoes into quarters lengthwise and slide crosswise. Set onions and tomatoes aside.
3. Cook ground beef over medium-high heat 5-7 minutes until no longer pink, breaking beef into crumbles. Chop remaining onion. Finely dice pickles. In bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef and mix well.
4. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes, and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

Yields 6 servings

Surprisingly enough, you didn't really need salad dressing for this, because the ketchup, mustard, and pickle mixture gives it the right amount of flavor. However, afterwards I thought it would have been perfect to serve it with Thousand Island Dressing. Maybe then it can be called Deluxe Big Mac Salad!

Charisse experimented with a salmon cake recipe. Those delectable salmon cakes were arranged on the platter that you see below. It's another simple Pampered Chef recipe that will seriously make your mouth water. And the sauce that accompanied it--to die for! I've also provided the recipe below:

Salmon Cakes with Cool Lime Sauce

(adapted from The Pampered Chef: It's Good For You Cookbook)

Sauce:

1 lime

1/2 cup fat-free mayonnaise

1/4 cup fat-free sour cream

Salmon Cakes:

2 cans (each 6 oz.) skinless, boneless pink salmon packed in water, drained and flaked

1/4 cup finely chopped red bell pepper

1/4 cup thinly sliced green onions with tops

1 tablespoon snipped fresh cilantro

3/4 cup unseasoned dry break crumbs, divided

1/3 cup fat-free mayonnaise

1 egg white

1. For sauce, zest lime to measure 2 teaspoons zest. Juice lime to measure 2 teaspoons juice. In small bowl, combine lime zest, juice, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.
2. For salmon cakes, drain salmon. Place in small colander and flake (a fork will do this quite well). Finely chop bell pepper and thinly slice green onions. Add bell pepper, green onions, snipped cilantro, 1/2 cup of bread crumbs, mayonnaise, and egg white to salmon. Mix well.
3. Sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. Scoop salmon mixture over bread crumbs and flatten with back of scoop to 1/2 inch thickness. Turn to coat evenly with bread crumbs.
4. Heat 12-in skillet over medium heat until hot. Cook salmon cakes 6-8 minutes or until golden brown, carefully turning once. Serve with sauce.

Yields 8 Servings.

And there you have it! Two easy recipes to Wow! your friends with. That same day, I did my cooking/baking homework assignments for the week, which I'll show in a new post after this. My Tuesdays With Dorie assignment was a Dimply Plum Cake and my Barefoot Bloggers assignment was a Cream of Wild Mushroom Soup, so stay tuned!