Chopped Chicken Sesame Noodles

This chopped chicken sesame noodles recipe was modified slightly to suit more of our everyday ingredients - subbing soba for normal noodles, and bell peppers for cucumbers.  Really any assortment of veggies you have in the fridge would work here.

This was great served warm from the cooked pasta, but cold leftovers the next day were also fabulous. Perfect for a filling lunch or a summer dinner. 

Chopped Chicken Sesame Noodles

Recipe modified from Pinch of Yum

2 c. cooked chicken, cubed or shredded
8oz. pasta of choice
1 red bell pepper
3 large carrots
1 handful cilantro

Sesame Sauce
3 Tsbp. sesame oil
2 Tbsp. rice vinegar
2 cloves garlic
1 Tbsp. fresh ginger
1/2 tsp. salt
3 Tbsp. peanut butter
3-4 Tbsp. water
2-3 Thsp. sesame seeds
1/2 tsp. red pepper flakes

In a food processor, combine all sauce ingredients except sesame seeds and red pepper flakes.
Pulse until smooth, and stir in sesame seeds and red pepper.

Cook noodles according to package directions; drain.
While noodles are cooking, uniformly chop all veggies and cilantro and place in a bowl.
Add chopped or shredded chicken and drained noodles.
Pour sesame sauce over everything and stir to coat.
Serve warm or cold.

German Chocolate Cookies

These individual german chocolate cake cookies are made from a boxed cake mix, making them super easy yet absolutely delicious.  

German Chocolate Cookies

Cookie recipe from Six Sisters Stuff

Frosting recipe from Sandy Bishop

Cookies:

1 box German Chocolate cake mix

2/3 c. butter (or shortening)

2 eggs

1 tsp. water

Mix all ingredients together until well blended.

Roll into 1" balls and place on a silpat lined cookie sheet.

Bake at 350 degrees for 8-9 minutes.

Let cool.

Frosting:

1 c. sugar

1/4 c. butter

1 c. coconut

1 egg

1/4 c. evaporated milk

1 tsp. vanilla

1 c. chopped nuts (I like walnuts or almonds)

Bring sugar, coconut, evaporated milk, butter and egg to a boil, stirring constantly.

Cook slowly for 3-4 minutes.

Stir in vanilla and nuts.

Cool, and spread on cookies.

Optional:

1/2 c. chocolate chips, melted and drizzled on top of cookies.

Brown Rice

Another family favorite, this easy side is paired perfectly with steak, chicken or pork.  If this looks familiar, this previously posted recipe has been modified slightly; less butter and more liquid, resulting in a lighter, fluffier consistency.  All of my kids consider this a personal favorite, and request it often.

It is also worth noting that one can of beef consume can be substituted for a packet of AuJus seasoning + 1 can of water (if you are interested in cutting down on price without sacrificing flavor). 

Brown Rice

Recipe modified from Sandy Bishop

1 bunch green onions (about 7)
6 Tbsp. butter
3 cans beef consume (not broth) OR 2 cans consume and 1 packet AuJus + 1 can water
3 Tbsp. soy sauce
1/3 c. water
3 c. rice

Melt butter in oven proof medium size pan.
Add onions and saute for a few minutes.
Add consume, water and soy sauce, and bring to a light boil.
Add rice.
Cover, reduce heat to low, and cook for 10 minutes.  Do not stir.
Preheat oven to 325 degrees.
Take pan directly from stove top and put into the oven with the lid still on.
Cook at 325 for 20 minutes.
Stir thoroughly and serve.

Hawaiian Haystacks

This is a repost on this blog - a family favorite that desperately needed a photo upgrade.
This is the perfect dish for feeding a LOT of people, but still letting everyone pick and choose what they like.  I love the different colors, textures and flavors.

Hawaiian Haystacks

Rice, cooked

2 cans cream of chicken soup

1 soup can milk

2 small chicken breasts, cubed

1/4 tsp. ground fennel seed

1/2 tsp. cumin OR curry

1/8 tsp. cayenne pepper

salt and pepper to taste

Optional Toppings:

Cheese
Red/Green Onions

Bell Peppers

Tomatoes

Celery 

Olives

Coconut

Pineapple Tidbits

Slivered Almonds

Chow Mein Noodles

In saucepan, combine soup, milk, chicken and spices - heat through.

Serve sauce over rice.

Top with desired toppings.