Sesame and Mushroom Soba Noodles

Ingredients:

• 4-6 ounces soba noodles
• 1 Tablespoon toasted sesame oil
• splash of olive oil or vegetable oil for the pan
• 1 cup sliced mushrooms (recommended: shiitake)
• 2 cloves of minced garlic
• 2 cups chopped napa cabbage
• 1/2 cup chopped scallions
• 1 Tablespoon soy sauce
• 1-2 teaspoons of mirin
• splash of rice vinegar
• splash of ponzu (optional)
• sriracha (optional)
• a few Tablespoons sesame seeds for garnish

Directions:

1. Cook the soba noodles on salted boiling water for about 8-12 minutes, or until they're done but still al dente.
2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
3. Meanwhile, in a large skillet heat the olive oil. Add mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
7. Store in the fridge in an airtight container for up to a few days.

~recipe adapted from loveandlemons.com

Breaded Ranch Chicken

 Ingredients:

• 1/2 cup Panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 teaspoons garlic powder
• 1 envelope Ranch seasoning mix
• 5 teaspoons butter, divided
• 6 boneless chicken breasts

Instructions:

1. Melt 1 teaspoon butter in a shallow bowl. In another shallow bowl, combine Panko, cheese, garlic powder, and Ranch seasoning mix.
2. Dip chicken in butter, then roll in bread mixture to coat, pressing the bread into the chicken breast.
3. Melt remaining 4 teaspoons butter in a large frying pan. Once melted, place breaded chicken into pan. Cook for about 5 minutes or until golden brown. Turn and cook for an additional 3-5 minutes. Chicken is cooked when the center is no longer pink (165°F).

~Recipe from lovepomegranatehouse.com

Grilled Ginger Sesame Chicken Salad

Ingredients:

• Marinade and dressing:
• 1/4 cup soy sauce
• 3 Tablespoons fresh ginger, peeled and finely chopped
• 1/4 cup canola oil
• 2 Tablespoons hoisin sauce
• 1 Tablespoon sesame oil
• 1 teaspoon sriracha sauce
• 1 teaspoon kosher salt
• 2 large chicken breasts, boneless and skinless
• 1/4 cup red wine winegar
• 1/4 cup finely chopped green onions (white and green parts)
• Salad
• 1 lb Napa cabbage, very thinly sliced
• 2 carrots, grated
• 3 green onions, thinly sliced
• 2/3 cup freshly cut cilantro leaves, coarsely chopped
• 1/2 cup slivered almonds, dry toasted
• 1 teaspoon white sesame seeds, toasted

Directions:

1. Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade. Put the two chicken breasts in a gallon sized zip-top bag and add 3-4 tablespoons of the marinade over the chicken. Reserve the rest of the marinade for the dressing. Squeeze the air out of the bag so that the marinade comes into contact with the meat. With a meat pounder (or heavy pan, or empty bottle), pound the breasts to a uniform thickness. This will allow them to cook evenly and also help tenderize the meat. Allow the flattened chicken breasts to marinade 30 minutes.
2. To the reserved marinade, add in the vinegar and green onions. Now we have the dressing.
3. To a hot grill pan (yes, an outdoor grill or 'regular' pan is fine), add the marinated chicken breasts. Cook them about 4 minutes per side or until there is no signs of pink and juice runs clear when pierced with a small, sharp knife. Transfer the chicken to a cutting board and allow them to rest 15 minutes. After 15 minutes, you will cut them crosswise into 1/4" inch thick slices.
4. In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together.
5. Distribute salads to 4-6 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each plate.

~Recipe from menumusing.blogspot.com

Saucy Korean Beef Stir Fry

Ingredients:

• 1 pound beef top sirloin or flank steak, sliced as thin as possible
• 1 small onion, sliced into very thin strips
• 2 Tablespoons cornstarch, divided

Marinade/Sauce

• 6 garlic cloves, minced
• 1 Tablespoon freshly grated ginger
• 3/4 cup soy sauce
• 1/4 cup water
• 1/2 cup Chinese rice wine, mirin or dry sherry 
• 1/3 cup granulated sugar
• 1/4 teaspoon black pepper
• 1-2 teaspoons Sriracha/Asian hot chile sauce

Stir Fry

• 3 Tablespoons sesame oil, divided
• 1 zucchini, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, thinly sliced
• 2 cups mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon 1/2 cup of marinade/sauce into a gallon size freezer bag and whisk in 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 30 minutes-12 hours (longer the better).
2. When ready to cook, heat 1 tablespoon sesame oil in a wok or very large skillet over high heat. once very hot and rippling, remove meat and onions from the marinade and add to wok.
3. Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don't overcook or it won't be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
4. Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
5. Heat an additional tablespoon sesame oil in the wok over high heat. Add "stir fry" vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional sriracha/salt/pepper if desired.
6. Serve over rice or noodles and garnish with scallions (optional).

~Adapted from carlsbadcravings.com

Bean and Cheese Tamales

Total time: 1hr 55 min
Prep: 45 min
Cook: 1 hr 10 min

Yields: 8 tamales

Ingredients:

• 1 Tablespoon canola oil
• 1/2 medium onion, chopped
• 1 Tablespoon chopped garlic
• 2 (15-ounce) can black beans, drained and rinsed
• 1 Tablespoon hot sauce
• 1 teaspoon chili powder
• Salt & pepper
• 2 cups cornmeal
• 1 teaspoon baking powder
• 1/2 stick cold unsalted butter, cut into cubes
• 1 cup chicken broth
• 1/2 cup grated cheese (I used cheddar)

Directions:

1. Put the oil into a small skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Remove half and reserve it for the tamale dough.
2. To the pan with the remaining onions add the beans, hot sauce, chili powder and season with salt & pepper, to taste. Stir to combine and cook until heated through, about 5 minutes. Set aside to cool slightly.
3. In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder. Cut the butter into the cornmeal using a form or a pastry blender. Add the broth, a little at a time, until the dough comes together. Mix in the reserved cooked onion and garlic.
4. Cut parchment paper into 8 (8 by 8-inch) squares. Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle. Put a heaping tablespoon of the beans on top with a tablespoon of cheese. Bring the 2 corners of the paper at the end of the rectangle up to encase the beans and cheese with the tamale dough. Fold the corners together a couple of times. Fold the other sides over to cover the seam and turn right side up. Continue this process with the remaining dough and filling.
5. Put a steamer basket into a large pot and add enough water to come just below the basket. Cover the pot and put it over medium-low heat to bring the water to a simmer. Put the tamales in the steamer basket. Cover and steam the tamales until dough is cooked through, about 1 hour, check after 30 minutes, you may need to add more water to the pot. Remove the tamales from paper wrapping and serve warm.

*I recommend trying to get tamale dough as thin as possible and add more then 1 tablespoon filling if possible. You may want to make a sauce for the top, melt cheese, or add hot sauce.

~Recipe from Sandra Lee's Sandra's Money Saving Meals on foodnetwork.com

Taco Salad

Ingredients:

• 1/2 Tablespoon olive oil
• 1 head or 1 bunch lettuce, chopped
• 1 lb ground turkey or beef
• 1 Tablespoon taco seasoning
• 1/2 onion, diced
• 1 tomato, diced
• 6 ounces cheddar cheese, shredded
• few hand fulls of tortilla chips, crushed by hand
• Ranch dressing, to taste
• Taco sauce, to taste

Directions:

1. Heat olive oil over medium heat in saute pan. Add ground turkey and break up while cooking. When meat is almost cooked through add the diced onion and cook until translucent.
2. Add taco seasoning and 1/2 cup water. Stir to combine and let water evaporate out.
3. Each serving: Place lettuce on plate, top with tortilla chips, meat, cheese, tomato, taco sauce and ranch dressing, as well as any other toppings you would like.

Other toppings I have used: sour cream, black olives, black beans, and corn.

Recipe by Mikaila

BBQ Potato Pizza

Ingredients:

• 1 store bought pizza crust*
• 1/2 cup barbecue sauce, any brand
• 2 cups potato, diced & cooked
• 2 1/2 cups shredded mozzarella cheese
• 1/2 small red onion, sliced in thin strips

Directions:

1. Place pizza crust on a pizza tray or a large cookie sheet. Cover with barbecue sauce, as you would with pizza sauce.
2. Top with potato, cheese and red onion and bake until golden and bubbly on top, cook according to pizza dough directions.

*I purchase dough from a local pizzeria (Cozzola's Pizza) or in the refrigerated section of the grocery store.

I roast the potatoes for about a half hour in the oven 425°F with a little olive oil, salt & pepper. I also roasted the onions with the potatoes prior to putting them on the pizza, that way I didn't have to slice them as thinly and they wouldn't have as strong of an onion flavor.

~Recipe by Mikaila

Sweet Potato and Black Bean Enchilada

Prep. Time: 20 minutes

Cook time: 30 minutes sweet potatoes, 25 minutes enchiladas

Ingredients:

• 2 medium sweet potatoes
• 1 can black beans or 2 cups cooked black beans
• 1/2 cup salsa
• 12 corn tortillas
• 1 can red enchilada sauce
• 2 cups shredded cheese

Directions:

1. Preheat oven to 350°F.
2. Peel the sweet potatoes and cut into bite sized chunks. Cook in boiling water until cooked through. Drain and put in large mixing bowl.
3. Add to the sweet potatoes the drained& rinsed can of black beans, and salsa. Gently combine.
4. Spoon the sweet potato mixture into the corn tortillas, roll and place seam side down in the baking dish. Repeat for all the tortillas.
5. Pour the red enchilada sauce over the top and then add the shredded cheese over the sauce.
6. Bake at 350°F for 25 minutes, or until cheese has melted and sauce is bubbly.
7. Let cool slightly before serving
8. Enjoy!

~Original recipe from 5dollardinners.com