Thai Peanut Noodle Salad

This recipe has a ton of flavor from the red curry paste.  I added 2 extra teaspoons of the paste as well as a few teaspoons of siracha to spice things up.  Make sure you purchase THAI curry (do not use Indian curry paste!).  This pasta is suggested to be served cold.  I skipped the step of running cold water over my pasta and returned the pasta & sauce to the pan with the chicken and tossed everything together and served it hot.  Either way, it is delicious!!  

INGREDIENTS (makes 4 servings)
8 oz uncooked angel hair pasta
1/2 cup creamy peanut butter
3 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp water
4 tsp Thai red curry paste
1 medium red bell pepper
3 green onions
1 cup dry-roasted salted peanuts
1 cup fresh cilantro
8 chicken tenders (1 lb chicken, sliced chicken breasts can be substituted

DIRECTIONS
1.  Cook pasta according to package directions.  Drain and rinse with cold water.

2.  Meanwhile, for sauce, combine peanut butter, vinegar, soy sauce, water and curry paste; whisk well.  Set aside 1/4 cup of the sauce in a separate bowl.

3.  For salad, coarsely chop the bell pepper.

4.  Thinly slice the green onions.  Set aside 2 tbsp green onions for garnish.

5.  Add bell pepper, green onions and sauce to the pasta; mix well.

6.  Heat pan over medium heat for 5 minutes.  Finely chop peanuts & cilantro.  Place peanuts & cilantro in a coating tray and mix well.

7.  Spray pan with canola oil.  Add chicken to pan and cook 3-5 minutes or until internal temperature reaches 165'F, turning once.

8.  Remove chicken from pan and add to reserved sauce; toss to coat.  Press chicken into peanut mixture.  Serve chicken with salad; garnish with reserved green onions.

From Pampered Chef 29 Minutes to Dinner, Volume 3

Bailey's Cookies & Cream Parfaits

You may have seen this recipe floating around Facebook.  When it came across the screen on my phone I just had to try it!  And yes, it is as good as it looks & sounds. Recipe says it makes 3 parfaits ... I made 6 small in tiny juice glasses.

INGREDIENTS
15 oreo cookies, crushed
4 oz semi-sweet chocolate, coarsely chopped (I used 1/2 cup mini chocolate chips)
1/2 cup milk
2 cups heavy whipping cream
1/3 cup Bailey's, chilled
1/4 cup powdered sugar

DIRECTIONS
1.  Place the chocolate in a bowl. Steam milk in the microwave for about a minute on high and then pour over the chocolate.  Stir until chocolate is dissolved and then let sit until room temperature.  

2.  Using a stand mixer, add heavy cream, Bailey's and powered sugar to bowl.  Beat on high 5-7 or until stiff peaks begin to form.

3.  Divide cream mixture in half.  The first half of the whipped cream will be left alone and is ready to use in the parfait.  The second half will be mixed with the chocolate.  When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.

4.  To assemble the parfaits;  Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies.  I layered chocolate, then cream, then cookies and repeated finally topping with a few extra cookie crumbs.

5.  Parfaits can be served immediately or If you would like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.



Recipe from http://homemadehooplah.com/recipes/baileys-cookies-cream-parfaits/

Jamaican Coconut Shrimp

All I can say about this recipe is WOW!  I have never had coconut shrimp better than this. The jerk seasoning underneath the coconut gives a spicy flavor and the rice it is served over is just so flavorful and good.  We loved this at our house and will be making it again soon.

INGREDIENTS (Serves 4)

1 cup converted long grain rice

3/4 tsp salt

1/2 tsp ground black pepper

16 extra large shrimp (I increased this and used 6 Gulf shrimp per person)

2 tbsp Jamaican Jerk Rub

2 tbsp cornstarch

2 egg whites

1 1/2 cups sweetened flaked coconut

1/4 cup canola oil

1/2 cup fresh cilantro, divided

1/2 small red bell pepper

1 can (8 oz) pineapple tidbits, drained

DIRECTIONS

1.  For the pineapple rice, combine rice, 2 cups water, salt & pepper and cook according to the rice package instructions.  

2.  Meanwhile, cut each shrimp down the back, from neck to tail, almost all the way through.  Ease open with fingers.

3.  Combine shrimp and rub in large bowl; mix well to coat.

4.  Add cornstarch to the bowl; mix well.  Beat egg whites until frothy and add to bowl; mix until throughly combined.

5.  Place coconut into coating tray.  Press and lightly flatten shrimp into the coconut, coating evenly.

6.  Heat oil in skillet over medium heat 1-3 minutes or until shimmering.

7.  Add shrimp to skillet.  Cook 2-3 minutes per side or until golden brown.

8.  Meanwhile chop the cilantro; set aside 1 tbsp for garnish.  Chop the bell pepper.

9.  Add remaining cilantro, bell pepper and pineapple to rice; mix well (I added a little extra pineapple as well as some of the juice). Serve shrimp over pineapple rice and garish with reserved cilantro.

Recipe from Pampered Chef 29 Minutes to Dinner, Volume 3