{Thai Sesame Noodles}

This is the perfect recipe, if you’re craving Thai takeout style noodles. Super easy and quick to through together with delicious flavors.

Ingredients:

3/4 pound dried rice noodles (found in the Asian section of the grocery store)
2 tablespoons toasted sesame oil, plus a splash to loosen noodles
2 tablespoons Chinese sesame paste or tahini (I used Tahini sauce)
1 tablespoon smooth peanut butter
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
1 tablespoon granulated or brown sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
Chili-garlic paste, to taste
1/2 pound cucumber, very thinly sliced
1/2 cup roasted salted peanuts, roughly chopped
A handful of chopped fresh cilantro, for garnish

Directions:

Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.

Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and Chile-garlic paste to taste until smooth. Adjust flavors to taste.

Toss sauce with cold noodles. Add garnishes and enjoy!

 

 

Recipe Source: Smitten Kitchen

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{Perfect Chocolate Chip Cookies}

Everyone needs a really good chocolate chip cookie recipe in their life. I have made A LOT of different recipes, but only have maybe 2 right now that I love, and keep going back to. This one has become one of those. Enjoy!

Ingredients:

1 cup unsalted butter , melted and cooled at least 10 minutes
1 ¼ cup brown sugar tightly packed
1/2 cup sugar
1 large egg + 1 yolks
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cup semisweet chocolate chips (I always prefer milk chocolate)

DIRECTIONS:

Combine melted butter and sugars in a large bowl. Stir very well.

Add egg and egg yolk, stir well.

Stir in vanilla extract. Set aside.

In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.

Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.

Stir in chocolate chips.

Place dough in refrigerator and chill for 30 minutes.

Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.

Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.

Bake on 350F  for 10-11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.

If desired, gently press additional chocolate chips into the tops of the warm cookies.

 

 

Recipe Source: Spend with Pennies

{Lemon Tarragon Pasta Salad}

One of my favorite places to eat in Utah is Plates and Palates in Bountiful. Everything is so fresh and delicious. This is the salad I order Every. Single. Time I eat there. I was so excited I found the recipe, and it was a big hit at our family Easter party.

FOR THE SALAD:
1 (16 ounce) box of bowtie noodles
2-3 C red grapes
1 C celery, thinly sliced
1/2 C sliced almonds
1/3 C green onions, chopped
2 C rotisserie chicken
 FOR THE DRESSING:
1 1/4 C mayonnaise (not light)
1/2 tsp onion powder
2 lemons juiced and zested
1/2 tsp salt
2 Tb fresh tarragon, minced (Make sure to use fresh and not dried)
1 Tb sugar
2 Tb honey

Instructions:

 Cook 1 pound of bowtie noodles according to package directions. Pour them into a colander and run cool water through them to lower the temperature.

Into a large bowl, place the drained pasta, 2-3 C red grapes, 1 C thinly sliced celery, 1/2 C sliced almonds, 1/3 C chopped green onions and 2 C rotisserie chicken.

To make the dressing grab some fresh tarragon. Don’t be tempted to use dry tarragon, this recipe is really best with fresh.This is what it looks like out of the package. It has an amazing smell and flavor!

Chop 2-3 Tb of the tarragon and place it in a small mixing bowl, or large glass measuring cup.

Add the zest and juice of two medium sized lemons. Add 1 1/4 C mayonnaise (not light), 1/2 tsp onion powder, 1/2 tsp salt, 1 Tb sugar

and 2 Tb honey. Stir it well to combine. Give it a taste and add a bit more sugar if needed. (Depending on the size of your lemons you might need a bit more sugar).

Add half of the dressing to the salad and stir to combine. Cover the salad and dressing and chill for 1-2 hours. Pour the rest of the dressing over the salad just before serving. Give it a nice stir, making sure everything is well incorporated. Add a few fresh tarragon leaves for garnish if you so choose.

Serve and enjoy!

Recipe adapted by: Jamie Cooks It Up

{Naan}

This is so yummy to go along side your favorite Indian dish. This is just plain Naan (Indian Flatbread) but I have seen people incorporate fresh Cilantro into the dough or I like to sprinkle with garlic powder before I bake it to give it more flavor. Either way you will love it!

Ingredients:

2 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast, or active dry yeast
1 egg
1/2 cup plain yogurt
1/2 cup milk

Directions:

In the bowl of a stand mixer, mix together the flour, salt, baking powder, sugar, and yeast.( If you using dry active yeast, let it proof in warm water for about 5 minutes before adding the rest of the ingredients) In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and mix for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into an oval shape with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone or baking sheet and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and lay on a board. Serve warm with a yummy curry dish.

 

 

Recipe slightly adapted from: Mel’s Kitchen Cafe

{Mexican Style Beef with Rice} Slow Cooker

I love any good Crock Pot meal. They are great for this busy mama, and this is a great one. It has a lot of flavor and the round steak gets so tender. Its definitely a family favorite!

Ingredients:

1 1/2 pound round steak cut into bite size pieces
1/4 tsp black pepper
1/2 tsp garlic salt
1 Tbs chili powder
1 Tbs prepared mustard just in your fridge
1 chopped onion
1 beef bouillon cube
1 can diced tomatoes
1 can kidney beans drained

Directions:

Cut up the uncooked meat and place it in the crock pot. Mix with garlic salt, pepper, chili powder and mustard. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low for 6-8 hours. Serve over white rice. I usually always serve with Jasmine Rice cause its my favorite!

{Chocolate Mint Chip Cookies}

Chocolate and mint is one of my favorite treat combinations, so I had to give these a try. They were perfect and easy to make.

Ingredients: 

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch processed, or regular cocoa
1 cup unsalted butter, at room temperature ( I used salted butter, and 1/4 tsp salt)
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
I bag of mint chips, found by the chocolate chips in the baking isle at the grocery store

 

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until just combined.

Gradually add flour mixture and beat until just combined. Mix in the bag of the mint chocolate chips.

Roll cookies into balls, about 2 tablespoons of dough per cookie. Place cookie balls on prepared baking sheet, about 2 inches apart.

Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 5 minutes. Move to a cooling rack and cool completely.

 

Recipe slightly adapted from: Two Peas and Their Pod

{Dutch Boterkoek. AKA Butter Cake}

This is a traditional cake straight from the Netherlands! They are famous for this delicious, rich buttery goodness. My goal in life is to actually go to Europe and eat this in a quaint bakery somewhere.

This recipe is so very simple to make and is similar to a shortbread flavor/texture that you will love!

Ingredients:

2 cups  all-purpose flour

1 cup unsalted butter

2/3 cup  sugar

1/4 teaspoon salt

Optional- You can add a 1/4 tsp vanilla or almond flavor (the traditional butter cake is all about the butter giving this the flavor, but its fun to try new things!)

 

Directions:

Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.

Melt the butter and mix it with the flour, sugar, and salt until just combined. Don’t overmix. Press into the bottom of prepared pan.

Bake at 350 for 30 minutes or less until the edges just start to turn golden. The middle will still  look a little under cooked, but that’s okay! The cake is definitely done at this point. Allow to cool completely before removing foil from pan and cutting into squares. Enjoy!

 

Recipe adapted from: Kevin and Amanda Blog

{Lion House Rolls}

Okay these rolls are THE BEST I have ever had!! I can not even describe their soft yummy goodness, you just have to make them. I have been making these for years and they are always a hit, and my go to recipe when we get together with friends and family.

Ingredients: 

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

Directions:

In a large bowl, combine the yeast and water. Let stand 5 minutes. Then add the sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (I usually do 1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

{Tuscan Sausage and White Bean Soup}

Wonder soup with amazing flavor. You can adjust this how you like, and make it more of a vegetarian style minestrone soup and it would still be great!

Ingredients: 

1 pound mild Italian sausage
1/2 cup chopped carrots
1/2 cup chopped yellow onion
3 cloves garlic, chopped
6 cups low-sodium chicken broth
2 (14.5-ounce each) cans diced tomatoes
1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed
1/2 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups uncooked shell pasta
9 ounces spinach leaves, coarsely chopped
1/2 cup shredded Parmesan cheese

Directions:

In a large pot, cook the sausage over medium heat (remove the sausage from the casings, if needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn’t stick to the pan.

Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes. At this point, if there is excess grease, drain it before proceeding.

Add the broth, tomatoes, beans, basil, salt and pepper.

Bring the soup to a boil. Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn’t sticking.

Stir in the spinach and simmer for another minute until the spinach is wilted. Serve sprinkled with Parmesan cheese.

 

 

Recipe adapted slightly from: Mel’s Kitchen Cafe