Sweet N’ Sour Thai Cucumber Salad

This is not your traditional cucumber salad … it’s so much better.  It combines some of the Thai flavors I have come to love.  My garden had a bumper crop of cucumbers this year and even after canning Dill Pickles and Bread and Butter Pickles I still had an abundance.  I won’t be needing an excuse to make this salad again.  ENJOY!

Sweet N’ Sour Thai Cucumber Salad

INGREDIENTS

• 3 TBSP fresh lemon juice
• 3 TBSP extra virgin olive oil
• 2 TBSP white vinegar
• ¼ tsp salt [plus extra, to taste]
• ⅛ tsp dill [fresh or dried]
• ⅛ tsp garlic powder
• ½ tsp fresh minced garlic
• 2 cups chickpeas [canned or cooked from dry]
• ¼-1/2 cup fresh chopped cilantro, plus extra to garnish
• 1.5 large english cucumbers (any kind of cucumber will work)
• 1 cup chopped red bell pepper
• ¼ cup finely minced onion
• 2-3 extra large carrots
• 2 TBSP honey
• 2 TBSP rice vinegar
• ½-1 TBSP sesame seeds

 INSTRUCTIONS

1. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
2. In a medium bowl add chickpeas, minced onion, chopped bell pepper, ½ an English cucumber [chopped] and cilantro.
3. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
4. Next, using a spiralizer or tool of choice curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles.
5. Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
6. Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds.

Source:  peasandcrayons.com

Thai Chicken Salad

 

I love love love this salad and it couldn’t come at a better time as my garden is starting to grow and flourish.  I’m keeping this recipe on the counter as I will be making it again soon!  My lettuce is almost ready to be picked and my snap and sugar peas are climbing to the sky!  If you are a fan of Thai cuisine I’m sure you’ll love this salad.  ENJOY!

Thai Chicken Salad

serves 8

Chicken marinade
1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar or 2 Tb Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts – about 2 1/2 pounds total

Salad
2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch of cilantro, chopped
1 C salted peanuts

Dressing
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper

Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water

1.  In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2.  Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.
3.  Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

 Source: mykitchenescapades.com

Get Your Grill On with Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade

There is still time to get your grill on!  I eat a lot of chicken and fish but sometimes I need to mix it up and these pork kabobs were just what I was looking for.  They are flavorful, moist and delicious, so hurry up and get your grill on!  ENJOY!

Ingredients:
1 1/2 lb. thick pork loin chops, fat trimmed and cut into pieces about 1 inch by 2 inches

Marinade Ingredients:
1/4 cup red wine vinegar
2 T soy sauce
2 T vegetable oil (I used canola oil)
1 1/2 tsp. sesame oil
1 T lime juice
2 T smooth peanut butter (use natural peanut butter without added sugar for South Beach Diet)
2 tsp. finely minced garlic
1/2 tsp. red pepper flakes (use more or less to taste)

Instructions:

Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.)Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes.Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you’re home.When you’re ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won’t spin when they’re cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.)

Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it’s put on the grill. Serve hot.

Source:  KalynsKitchen.com

P.F. Chang’s Chicken Lettuce Wraps

While I’ve never eaten at P.F. Chang’s I’m a fan of this recipe.  The sauce this chicken is in is absolutely delicious!  Yes, it does seem like a lot of ingredients … but well worth it. I think this would be even better over rice.  ENJOY!

Ingredients:

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions:

• Make the special sauce by dissolving the sugar in water in a small bowl.
• Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
• Mix well and refrigerate this sauce until you’re ready to serve.
• Combine the hot water with the hot mustard and set this aside as well.
• Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
• Bring oil to high heat in a wok or large frying pan.
• Saute chicken breasts for 4 to 5 minutes per side or done.
• Remove chicken from the pan and cool.
• Keep oil in the pan, keep hot.
• As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
• Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
• When chicken is cool, mince it as the mushrooms and water chestnuts are.
• With the pan still on high heat, add another Tbsp of vegetable oil.
• Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
• Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.
• Top with”Special Sauce”.

Source:  food.com

Get Your Grill On With Thai Grilled Chicken and Spicy Sweet Dipping Sauce

With the temperatures heating up it’s time to get your grill on.  I love Thai food and this recipe didn’t disappoint.  It’s quick, easy and delicious.  When I was making the Spicy Sweet Dipping Sauce I wasn’t so sure it was going to work, but then like magic it thickened up and really compliments the grilled chicken.  You may want to double the sauce recipe.  Enjoy!

Thai Grilled Chicken with Spicy Sweet Dipping Sauce

INGREDIENTS:

1/2 cup coconut milk 2 tablespoons fish sauce 2 tablespoons minced garlic 2 tablespoons chopped cilantro 1 teaspoon ground turmeric 1 teaspoon curry powder 1/2 teaspoon white pepper

1/2 (3 pound) chicken, cut into pieces 6 tablespoons rice vinegar 4 tablespoons water 4 tablespoons white sugar 1 teaspoon minced garlic 1/2 teaspoon red pepper flakes

DIRECTIONS:

1.	In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2.	Preheat grill for high heat.
3.	In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, pepper flakes, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4.	Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

Source:  Allrecipes.com

Herb Grilled Chicken Breasts, Thai Style

This doesn’t take much time to take away from busy summer activities and makes good use of fresh summer herbs.  Give it a try next time you grill!  Enjoy!

Ingredients:

• 1/3 cup finely chopped fresh basil
• 1/3 cup finely chopped fresh mint
• 1/3 cup finely chopped cilantro
• 3 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce (nam pla)
• 1 1/2 tablespoons canola oil
• 1 1/2 tablespoons (packed) dark brown sugar
• 1 serrano chili, stemmed, chopped
• 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)

Preparation:

Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.

Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)

Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.

Cut chicken crosswise into thin slices. Transfer to plates and serve.

 Source:  Epicurious.com 

Thai Chicken Pasta with fresh Fettuccine

This is a different take on Thai food using pasta instead of rice.  Enjoy!

Ingredients:

• 1 14-ounce can light unsweetened coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon minced peeled fresh ginger
• 1 cup canned low-salt chicken broth
• 1 tablespoon cornstarch
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 1 small red bell pepper, chopped
• 1 cup sliced green onions
• 1 1/4 cups chopped fresh basil
• 1 pound linguine
• 2 cups small fresh broccoli florets (about 5 ounces)

Directions:

Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.

Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

Source:  Epicurious

 

Asian Sesame Noodle Salad

I started making this salad a couple of summers ago and it was love at first taste.  It combines all the wonderful asian cuisine flavors I have come to love such as tamari, fresh ginger root, and peanut; culminating into one fantastic salad!

Ingredients

PEANUT DRESSING

• 1/2 cup smooth peanut butter
• 1/4 cup tamari ( or use soy sauce)
• 1/3 cup warm water
• 2 tablespoons peeled fresh ginger, chopped
• 1 teaspoon fresh minced garlic
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons sesame oil
• 3 teaspoons honey
• 1/2 teaspoon crushed chili pepper flakes ( or to taste)

NOODLE SALAD

• 3/4 lb linguine ( or use vermicelli or thin spaghetti)
• 2 tablespoons vegetable oil
• 4 green onions, thinly sliced
• 1 red bell pepper and 1 yellow pepper, seeded and cut into thin strips
• 1 cup of sliced carrots
• 2-3 tablespoons toasted sesame seeds

Directions

1. Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
2. Using a food processor or blender puree all the dressing ingredients until smooth (about 2 minutes).
3. Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.

Source:  Adapted from Food.com

Spicy Thai Shrimp on Rice Noodles and Shredded Lettuce

I love Thai food and this Spicy Thai Shrimp recipe is awesome!  This is one recipe that I have made several times.  If you like a bit more spice, increase the hot chili sauce to 2 tablespoons.  I did this by accident and I loved it, but it was too spicy for Tim.  He ate it but he kept saying WOW … this is spicy, my lips are burning!  I don’t know, maybe he got more of the hotness in his serving … I loved it extra spicy, and aparently so did he because he ate it all!  The blend of spices in the sauce just can’t be beat!  Enjoy!

Ingredients:

• 1/2 pound Rice Stick Noodles
• Hot Water

Thai Sauce with Shrimp:

• 1/2 cup Peanut Butter
• 2 tablespoons Lime Juice
• 2 tablespoons Sweet Thai Chili Sauce
• 2 teaspoons Hot Chili Sauce
• 1 tablespoon Fish Sauce
• 2 tablespoon Soy Sauce
• 1 cup Chicken Broth
• 1 teaspoon Curry Powder

• 1 teaspoon Peanut or Canola Oil
• 2 -3 Green Onions – chopped
• 1 tablespoon fresh chopped garlic
• Prepared Thai Sauce
• 1 pound Shrimp

Garnish:

• 1 Carrot – shredded
• 1/4 cup Fresh Cilantro chopped
• 1/3 cup Peanuts

Shredded Lettuce

• 1 Head Iceberg Lettuce or Romaine Lettuce

Directions

Spicy Thai Shrimp on Rice Noodles

1. Take out equipment and ingredients.
2. Place noodles in a large bowl. Pour boiling water over noodles. Let stand until soft, approx 10 minutes. Drain in a colander and set aside.
3. Soften peanut butter in a small microwave safe bowl for 10 seconds. Whisk in lime juice, sweet Thai chili sauce, hot chili sauce, fish sauce, soy sauce, chicken broth and curry powder.
4. Just before dinner:
5. Heat oil in a large nonstick fry pan at high heat. Finely chop onion adding to pan as you cut.
6. Add garlic to pan. Add prepared sauce. Add shrimp and stir until heated through.
7. When timer rings, rinse noodles and place directly over lettuce. Serve shrimp mixture over noodles. Coarsely shred carrot over top of bowls. Top with fresh cilantro and peanuts.

Shredded Lettuce

1. Shred lettuce directly into salad spinner. Rinse and spin dry.
2. Arrange lettuce in the bottom of serving bowls.

 

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