1 day ago
Saturday, September 11, 2010
I recently made this and tasted so good. I can't wait to make it again.
-red chile pepper(optional, but we love spicy!)
1/4 cup hot water
1 tbsp tamarind paste
2.5 tbsp fish sauce
3 tbsp brown sugar
Cook noodles according to package and set aside. In a large skillet or wok, heat oil and add egg and scramble. Remove and set aside. Add more oil if needed and shrimp and sauce ingredients and cook until done. Add in noodles and cook until they absorb sauce. Add bean sprouts, pepper and egg and cook 2-3 minutes more. Place noodle mixture in bowls and garnish with cilantro, peanuts and lime wedges.
I love sun dried tomatoes, but I do not love the cost, so I decided to try making them myself. I would love to actually dry them in the sun, but we just have so many critters running around our backyard that the thought of that disturbs me, so I did them in the oven instead and they turned out delicious!
Halve and seed the tomatoes and cut into strips. The smaller the strips, the faster they cook. Place on a baking sheet(I used my pampered chef stone) and sprinkle with salt. Bake at 200 for 4-8 hours depending on size and quantity of tomatoes. Just keep checking them. When finished store in olive oil in the fridge for up to a month. I put mine in a garlic infused olive oil that I recently got from Tastefully Simple and is some good stuff.
Thursday, September 2, 2010
Okay, us busy mommas aka divas need quick dinners often because we are on the go-go-go! So, tell me some of your favorite diva dinners in a dash...something you can make quickly with five ingredients or less..I have an arsenal full, but here is one of our favorites.
Mock Chicken Cordon Bleu
-boneless, skinless chicken breasts
-ham lunchmeat( I prefer the really thin kind, you know, those little packs you ate as a kid that cost like 50cents)
-lite string cheese
-your favorite coating( I use OvenFry. It's like Shake and Bake. My favorite is the extra crispy.
-one egg(or egg white if being healthier)
Lay out chicken breasts and flatten out with a meat tenderizer. Lay about 3 pieces of lunchmeat on top of each breast. Place a piece of string cheese on one end and roll up. Secure with toothpicks. Dip each roll in beaten egg and then roll in coating. Bake at 425 for 40 minutes.