Asian Chicken Noodle Salad With Ginger-Peanut Dressing

I love salads like these. I found the recipe on Serious Eats. For the chicken, I cooked it using the Kitchn's method. I think it's faster and easier than the method Serious Eats used. I also added edamame to this and changed a couple ingredients to reduce sodium. The ginger-peanut dressing is the best! I also love peanuts, cilantro, and edamame.IngredientsFor the chicken:2 bone-in, skin-on chicken breasts (or 2 cups of cooked shredded meat)Salt and freshly ground black pepper1/4 cup flourOlive oil1/2 tablespoon butterFor the salad:10 ounces soba noodles (or spaghetti)1 red bell pepper, thinly sliced into bite-sized pieces4 scallions, white and...

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Testing: the Kitchn's How to Cook Moist & Tender Chicken Breasts

The Kitchn posted a great article on cooking chicken breasts. It's easy and it totally works. I will be cooking chicken breasts like this for now on.Ingredients1 to 4 boneless skinless chicken breastsSalt and freshly ground black pepper1/4 cup flour (I used whole wheat flour)1 teaspoon freshly chopped herbs (optional)Olive oil1/2 tablespoon butter (I used I Can't Believe It's Not Butter)Equipment10-inch sauté pan with lidInstructionsPound the chicken breasts to an even thickness with the handle or flat of a knife.Lightly salt and pepper the chicken breasts.Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the...

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B.L.A. (Bacon, Lettuce, Acocado) with Sun-Dried Tomato Mayo on Ciabatta Bread

I'm continuing with the sandwich making at home. Despite the horrible name that I have given this sandwich, it is nothing but horrible or blah. It's really pretty good!IngredientsSun-dried tomato mayoCooked reduced sodium baconSliced of romaine lettuceCiabatta breadSlices of avocadoSlice ciabatta bread into two halves. Slather mayo on the bottom half of the bread. Top with lettuce, avocado, and bacon. Put slices together and enj...

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Smoky Fried Chickpeas

I saw this recipe a long time ago on Food 52 and it looked great. It's looks like it can be an awesome snack to have at home while blogging (hi) or a hor d'oeuvre for your fancy party.IngredientsTwo 1-pound, 13-ounce cans chickpeas1 cup olive oil1 tablespoon lemon zest, in thin strips1 fresh thyme sprig4 garlic cloves, sliced1 tablespoon smoked paprika (sweet or hot, depending on your taste)Coarse saltDrain the chickpeas and set on paper towels in a colander to dry thoroughly. (This can be done 1 day in advance.)Heat the oil in a large pan (preferably cast iron) to 350°F, or until the oil makes bubbles around a single chickpea when you drop it in.Add the lemon zest, thyme sprig, and chickpeas in batches so the pan doesn’t crowd. Fry each batch for about 5 minutes until the chickpeas darken...

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Caprese Sandwich

I previously posted a recipe for Caprese Pasta Salad so this weekend I decided that I would try making a Caprese sandwich. Here's how I went about it.IngredientsBasil pesto sauceBalsamic VinaigretteWhole fresh basil leavesSliced mozzarella cheeseSliced sun-dried tomatoes (or fresh tomatoes, whatever you prefer)Whole wheat ciabatta breadTo assemble sandwich, slice ciabatta bread horizontally in half. On one half, spread pesto sauce. On the other half, spread balsamic vinaigrette. On either half of the sandwich, stack the sliced mozzarella cheese, basil leaves, and tomatoes. Combine both bread halves together and consu...

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Spicy Ginger Chicken Noodle Soup with Snow Peas, Shiitake Mushrooms, and Cilantro

Now that winter has finally, sorta hit here in Los Angeles, I'm craving to have warm soups and comfort foods more often. Here's a great recipe from Serious Eats slightly modified using reduced sodium ingredients. I also used snow peas instead of sugar snap peas because I love snow peas. I like this recipe because it's spicy and uses a lot of fresh veggies. The result reminded me of pho.Ingredients24 fluid ounces reduced sodium chicken broth1/2 teaspoon Sriracha or other chili sauce1/4 cup reduced sodium soy sauce2 inch piece fresh ginger, peeled and sliced1 tablespoon brown sugar2 tablespoons lime juice3/4 pound boneless skinless chicken...

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Balsamic Vinaigrette

Over the past few years, I have come to love homemade salad dressings. They are extremely easy to make, and I personally think they taste better than the most expensive bottle of salad dressing that you can buy off the shelf at the market. I also noticed that when eating salads with homemade dressings, it encouraged me to eat salads more often. I typically pour this dressing over romaine lettuce with black olives, garbanzo beans, and sun-dried tomatoes. It tastes great!Ingredients3 tablespoons balsamic vinegar1 tablespoon Dijon mustard1 garlic clove, minced1/2 cup olive oilSalt and freshly ground pepperIn a small bowl, combine the vinegar, mustard,...

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Italian Antipasto Salad

I love antipasto salads. They are light but full of flavor thanks to the dressing, meats, and pepperchinis. I also love black olives and garbanzo beans! With this salad, I didn't indicate quantities for the ingredients because you can adjust for your liking. If you like more meats, then add more meats; if you like more garbanzo beans and olives, then add more of those. Enjoy!IngredientsReduced fat salami, slicedReduced fat pepperoni, slicedPart-skim mozarella cheese, shreddedReduced sodium garbanzo beansRomaine lettuce, dicedPepperoncinis, slicedReduced sodium black olives, slicedDressing:1 large garlic clove, minced3 tablespoons balsamic vinegar3...

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Artichoke Pasta Salad with Roasted Chicken and Sun-Dried Tomatoes

I love love love this recipe. I pretty much used Alton Brown's Artichoke Pasta Salad recipe with a few small changes to quantities and a couple ingredients. The herb oil is fantastic! I have been making this dish over and over again over the past couple of weeks because I can't get enough of it. So good!Ingredients2 cups cooked whole wheat penne pasta, cooled2 tablespoons red wine vinegar3 tablespoons herb oil, recipe follows1/4 cup sun-dried tomatoes, julienned 2 tablespoons thinly sliced fresh basil1 tablespoon chopped fresh oregano1/4 cup roughly chopped roasted chicken1/4 cup roughly chopped marinated artichokes1/4 cup sliced black olives2...

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Burrito: Refried Beans, Chorizo, Avocado, and Queso Fresco in a Whole Wheat Tortilla

This recipe is inspired by Serious Eats' Crusty Torta With Black Beans And Chorizo. I love chorizo and avocado so I wanted to try this, give it a lighter spin, make a burrito instead of a torta.Ingredients4 ounces fresh Mexican chorizo, casings removed1 fifteen-ounce can fat-free refried black beans3 ounces part-skim queso fresco1 avocado, peeled and slicedSliced black olivesRomaine lettuce, dicedHot sauce (I used sriracha)SaltToss the chorizo into a large skillet over medium heat. Cook for about 8 minutes or until the fat has rendered, breaking up the meat until it is crumbly.Dump in the whole can of refried beans into the skillet. Stir...

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Iceberg Wedge Salad With Bacon And Lite Blue Cheese Dressing

I absolutely LOVE this recipe. Adapted from Serious Eats' Iceberg Wedge With Warm Bacon And Blue Cheese Dressing, I made a lighter version of the blue cheese dressing and used reduced sodium bacon. Thanks Serious Eats! You are the best!Ingredients1 ½ cups lite mayonnaise2 tablespoons fresh lemon juice, from one lemons1 tablespoon freshly ground black pepper1 teaspoon hot sauce2 tablespoons reduced fat buttermilk1 cup crumbled reduced fat blue cheese½ pound reduced sodium thick-cut bacon1 head iceberg lettuce, cut into six wedges, each with some core attached½ red onion, thinly slicedFor dressing: Mix mayonnaise, lemon juice, black pepper,...

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