Ramen with Chicken & Vegetables

My kids keep seeing a commercial for Ramen noodles, so I recently bought a 12-pack at the grocery store so they could try them. It was a trip down memory lane to my post-college, working-as-an-intern days when I often ate cooked and drained ramen mixed with a little butter, the seasoning packet and (canned) chicken.

My kids now bring ramen soup (in a thermos) for their school lunch about once a week. For the dinner table, I decided to see if I couldn't expand my old college recipe a little bit.

Adding lots of veggies and some Asian seasonings did the trick. Go ahead and add more or different vegetables or leave out the chicken for a vegetarian meal and/or experiment with the sauce to find a blend that fits your tastebuds.

The great thing about this recipe is that the day after we have this for dinner, there's enough leftover ramen for my lunch, too!

Mangia! Mangia!
Andrea

Ramen with Chicken & Vegetables

4 packs of ramen noodles, cooked and drained (reserve seasoning packet for another use)
2 tablespoon oil, divided
1 cup carrots, julienned (Make life easy and buy a bag of shredded carrots!)
1 cup snow pea pods, julienned
1/2 a large red bell pepper, julienned
2 cans (5 ounce) or 1 can (10 ounce or 12 ounce) of chunk white chicken, packed in water OR 1 1/4 cups to 1 1/2 cups cooked, shredded chicken
2 tablespoons soy sauce
1 or 2 tablespoons Hoisin sauce (depending on your taste)
1 or 2 teaspoons fresh grated ginger (depending on your taste)
Salt and pepper to taste
Sliced green onions for serving
Chopped fresh cilantro for serving

Cook ramen noodles according to packet directions. Drain and set aside.

Heat 1 tablespoon oil in a large skillet. Add vegetables and cook, stirring often until tender-crisp, about 5 minutes.

Remove veggies from pan and set aside in a bowl.

Add remaining oil to skillet and add chicken. Cook until heated through. Add vegetables back into pan and stir to combine.

Add soy sauce, Hoisin sauce, ginger, salt and pepper. Stir and cook for a few minutes until sauce begins to thicken. Add more soy sauce, Hoisin and ginger to taste.

Add ramen noodles to pan and stir to combine and to coat noodles in sauce. Cook for 1 to 2 minutes to heat through.

Top with green onions and cilantro and serve.

Slow Cooker Thai Curry Eggplant

A couple weeks ago, I posted this Facebook status update: "I made Thai curry eggplant for dinner. The whole family hates me."

Yeah, it was not a hit with the fam, but I liked it. Unlike the eggplant-hating husband and children, I crave a lighter meal now and then. And the leftovers made for some nice solo lunches and dinners for moi.

I just would cut the eggplant in smaller pieces next time — America's Test Kitchen Health Slow Cooker Revolution advised 1-inch pieces — so they cook down a bit more and are more bite-sized. I'd recommend half-inch hunks.


Several of my eggplant-loving friends responded to my Facebook status asking that I post the recipe. Friends, this one's for you.

XOXO,
Amy

Slow Cooker Thai Curry Eggplant
Adapted from America's Test Kitchen Healthy Slow Cooker Revolution

2 pounds eggplant, cut inot half-inch pieces
4 shallots, minced
3 tablespoons Thai green curry paste
1 tablespoon honey
4 cups chicken broth
2 tablespoons fish sauce — and more for seasoning, if desired
2 tablespoons instant tapioca
1/4 teaspoon salt —and extra salt (and pepper) to taste
1 pound snow peas, strings removed and cut in half
1 red bell pepper, stemmed, seeded, ad cut into 2-inch-long matchsticks
1 (13.5-ounce) can light coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon lime juice — and more for seasoning, if desired
Jasmine rice for serving

Adjust oven rack (if necessary) to be 6 inches from the broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with oil spray.

Toss eggplant, shallots, green curry paste and honey in large bowl. Spread eggplant mixture evenly on cookie sheet and broil until softened and beginning to brown — about 12 minutes — rotating the baking sheet halfway through.

Transfer eggplant mixture to slow cooker. Add in broth, fish sauce, tapioca and 1/4 teaspoon salt. Cover and cook until fragrant and eggplant is softened -- about 4 hours.

Microwave snow peas, bell pepper and a tablespoon of water in a covered bowl, stirring occasionally, until tender but yet a little crisp. This will take 4 to 6 minutes. Drain vegetables and stir into curry.

Microwave coconut milk until hot — about 2 minutes. Stir into curry and let sit until heated through, about 5 minutes. Stir in cilantro and lime juice. Season as desired with salt, pepper, and extra fish sauce and lime juice. Serve over jasmine rice.

Farmer's Market Vegetable Saute

Each week I pick up a basket overflowing with fresh vegetables from a stand at our farmer's market.  The veggies taste so much fresher than what I usually buy at the grocery store that we often eat them raw.

When I cook them, I like to keep it simple, to allow the flavor of the veggies to shine through.

A simple saute is a pretty way to accomplish this. This dish is a perfect side to grilled meats. Make it a main dish with a sprinkle of cheese and a crusty loaf of bread.

Mangia! Mangia!
Andrea

Farmer's Market Vegetable Saute
Inspired by the Garden Spot Vegetable Farm in Princeville, IL

2 tablespoons olive oil
1 medium onion, halved and then thinly sliced (you can substitute 1 or 2 shallots or 2-3 leeks)
2 cloves of garlic, minced
3 to 4 ears of corn, kernels removed
1 pound green beans, ends removed and cut into 2-inch pieces
2 or 3 small red peppers, thinly sliced
5 or 6 small red potatoes
3 tablespoons fresh herbs (such as cilantro or Italian parsley)
Salt and pepper to taste

Microwave potatoes until soft, about 5 or 6 minutes. Let cool, then cut into quarters.

Using a sharp knife, cut corn kernels from the cob, set aside. See my easy trick for completing this task here.

Heat oil in a large skillet over medium high heat. Add onion and stir until onion starts to become translucent. Lower heat to medium-low and continue to cook until onion caramelizes and turns golden brown. Add garlic and cook until fragrant.

Add corn, green beans and peppers and cook, stirring frequently, until vegetables just begin to soften. Add potatoes and 2 tablespoons herbs and salt and pepper. Cook another 2 or 3 minutes.

Remove from heat. Place vegetables in serving bowl and sprinkle with remaining herbs and salt and pepper to taste.

Carolina Collard Greens

My younger daughter -- and the more adventuresome eater of my two girls -- turns 7 tomorrow. We celebrated on Saturday with a home cooked early birthday dinner. Penny's taste buds were set on having collard greens.

Yes, my child is weird. A child of the South and a weird collard craving, blue cheese nibbling, quinoa salad lunching kid. But finally someone else in my house other than me appreciates collards, so I happily fixed a big mess of greens.

Here are some Southern inspired dishes that would go well with collards: Family Cornbread, Slow Cooker Pulled Pork, Tangy Slow Cooker Pork with Onion Jam, Slow Cooker Chicken & Biscuits, Pecan-Crusted Chicken Breasts and a Deviled Egg Sampler.

However, our birthday dinner was a little more eclectic. We had Parmesan and Yogurt Crusted Chicken, scalloped potatoes and a nearly flourless French chocolate cake.

Penny, by the way, had two helpings of collards.

XOXO,
Amy

PS: I call these Carolina Collard Greens in honor of Cam Newton, QB1 for the Super Bowl 50-bound Carolina Panthers. In an interview following the Panthers' NFC Championship win, Cam compared "instant grits" to "slow cooked collard greens" when asked to talk about what's happened to him since being drafted. Go, Panthers! Keep pounding!

PPS: You might recall that Erin is bringing you grits following the Seattle Seahawks' playoff loss to the Panthers. Grits are coming later this week.

Carolina Collard Greens

2 pounds of collard greens, each leaf cut in half to completely remove center stem/vein and torn into 2-inch pieces
1 tablespoon olive oil
4 pieces bacon
2 onions, chopped
2 garlic cloves, minced
Pinch or two of crushed red pepper
4 cups chicken broth
1 tablespoon red or white wine vinegar

Rinse prepared collard pieces under cold water and  set aside.

In your largest pot -- like a pasta or lobster pot -- heat olive oil over medium heat. (Trust me, the collards cook way down.)

Add bacon and cook for a minute. Add onions and cook until softened, about four minutes. Add garlic and red pepper and cook until fragrant, about one minute.

Remove bacon and cut into pieces and return to pot. (Or you can do what I do, which is use kitchen scissors to cut bacon while it is still in the pot.) Add collards and stir to incorporate with other ingredients the best you can. Add broth and vinegar.

Bring pot to a boil and then cover and reduce to a simmer for at least 45 minutes.

Use slotted spoon to serve.

Prosciutto-Wrapped Asparagus Spears

You know what goes nicely with Andrea's Buttermilk Spoonbread? You know what would make a tasty appetizer?

Prosciutto-Wrapped Asparagus Spears.

Cooking really can be that simple, my friends.

I made this combo for dinner the other night and it reminded me of a grown-up version of breakfast for dinner. Truthfully, my husband hates breakfast for dinner (a.k.a. brinner), so this was a genius move on my part.

XOXO,
Amy

Prosciutto-Wrapped Asparagus Spears

Equal number of asparagus spears and prosciutto slices
Melted butter or olive oil, couple tablespoons

Preheat oven to 375 degrees.

Trim asparagus. My mom has a friend who taught her how to trim the right amount and I think of Mom's friend every time I make asparagus. So with your sharp knife start at the very bottom of the asparagus and tap your way toward the top until you feel a slight give. When you feel the give, that's where you cut.

Wrap one piece of prosciutto around each stalk.

Brush each stalk with melted butter or olive oil.

Place in oven until asparagus is roasted and prosciutto is crispy, about five minutes.

Crispy Parmesan Zucchini Spears

The ladies of Hot Dinner Happy Home clearly have zucchini on the brain. Last week, Andrea posted these tasty Zucchini Pancakes, and today I'm sharing a recipe for Crispy Parmesan Zucchini Spears.

With a cheesy, crisp crust, these veggie spears will trick you (and your unsuspecting family) into thinking you're eating a decadent side dish. But feel free to have an extra brownie for dessert, because these Zucchini Spears are as healthy as they are delicious. Zucchini cancels out brownie, right? That's what I keep telling myself.

Let's get cooking!
Erin

Crispy Parmesan Zucchini Spears
Adapted from these Asparagus Fries

3 small zucchini, cut into spears 1/2" wide by 2" long
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons shredded Parmesan cheese
1 tablespoon bread crumbs

Preheat oven to 425 degrees. Toss zucchini with oil, salt, pepper, Parmesan cheese, and bread crumbs. You may need to press the mixture onto the zucchini to make sure it sticks. Place zucchini in a single layer on a large, rimmed baking dish. Bake for 12-15 minutes, flipping carefully halfway through baking, until zucchini is dark golden brown.

Open-Grill Brussels Sprouts

You know how I mentioned in last week's post on Chili Lime Corn Salad how we Georges are eating simply -- because of our kitchen renovation? Well, the kitchen work continues and so do our challenges putting dinner on the table. But thank goodness it's summer and we can grill. So the other day the hubby was again grilling sausages and I whipped up these Brussels sprouts based on what I had on hand that was also easily accessible (i.e. not packed up in some box stacked in the dining room).

The results? Delicious. The hubby and I were fighting over the grilled onions, which weren't even the main event in this yummy side dish.

Also, BTW, I tend to make Brussels sprouts entirely on the fly. For example, check out my Roasted (Kitchen Sink) Brussels Sprouts.

XOXO,
Amy


Open-Grill Brussels Sprouts
16 ounces Brussels sprouts trimmed
1 red onion, cut into big hunks
2 tablespoons olive oil
1 tablespoon honey
Juice of 1 lemon
Salt and ground pepper, to taste

Toss all ingredients and then put veggies into grill basket. Grill over open flame for about 10 minutes. Shake occasionally. Veggies are done and ready to be removed from grill when Brussels sprouts are browned on some sides and  onions are turning translucent.

PS: I've mentioned grilling sausages in my last two posts. If you live in Northern Ohio,  check out Hasselbach Meats in Fremont. When visiting my family at Lake Erie, we stop by the award-winning family-owned Hasselbach meat shop and  fill up a cooler of brats, Italian sausages and what are called "fresh sausages" to bring home to Charlotte. Below is a pic of our grill with Brussels sprouts and Hasselbach's fresh sausages.

Tomato-Avocado Quinoa Salad

When Erin introduced Andrea and me as the new "bringers of hot dinner," she mentioned that I like to experiment with vegan cuisine. True. One of my favorite new cookbooks is Angela Liddon's The Oh She Glows Cookbook.

But sometimes I don't like how much work goes into cooking vegan. That's why I like this easy, yummy tomato-avocado quinoa salad and why it is a weekly must-make, must-eat Chez George. My husband, younger daughter and I love to have this for lunch or dinner. (Let that sink in. My husband and six year-old eat quinoa!) It's an easy lunch to pack for work. And it's healthy and filling as quinoa is an ancient grain and complete protein. It's also gluten free.

You'll find other quinoa recipes here at Hot Dinner Happy Home. There's Greek Quinoa Salad. There's Warm Quinoa Salad with Spinach and Mushrooms. There's Quinoa with Corn and Black Beans. Check out our vegetarian section for more.

XOXO,
Amy

Tomato-Avocado Quinoa Salad
Quinoa
Cherry tomatoes
Avocado
Cracked pepper
Salt
Olive oil

Cook quinoa according to the package directions. We always cook a full bag at a time, because between Jeff, Penny and I it doesn't take long to eat it up.

Slice cherry tomatoes in half

Cut up avocado.

Depending on how hungry you are, put a cup or two of quinoa into a bowl. The quinoa can be warm, room temp or cold. Jeff prefers it cold. I like it all ways. Top with tomatoes, avocado, cracked pepper, salt and 1 tablespoon olive oil. Eat and feel awesome about the healthy choice you made to fuel your body.

Roasted (Kitchen Sink) Brussels Sprouts

One major coup of my marriage: I got my husband to eat--and like--Brussels sprouts. Now if I could just get him to like mushrooms.

I have followed recipes for Brussels sprouts. They often call for honey or maple syrup and maybe bacon. Mmm, bacon. Now, I just kinda use whatever I have on hand--hence "kitchen sink." Sriracha is nice for balancing out the sweetness.

Anyhow, I recently roasted what I call "kitchen sink" Brussels sprouts and the younger daughter ate two (victory!) and the hubby ate many more. The point is to be adventuresome, use what is on hand, and make sure to cook them long enough that they aren't hard (hubby hates that).

XOXO,
Amy

Roasted (Kitchen Sink) Brussels Sprouts
12-16 ounces Brussels sprouts, trimmed
1 shallot, diced
2 cloves garlic, minced
Honey -- generous squirt (No honey? Use maple syrup. What's really good is maple syrup and bacon or ham)
Sriracha -- to your liking
Salt
Ground black pepper

Preheat oven to 425. Combine all of the ingredients in a bowl. Spread onto a cookie sheet that has been sprayed with Pam. Bake at 425 for 20 minutes.

Roasted Vegetable and Goat Cheese Panini

When I was a workin' girl, I was lucky enough to have free lunch at my office. That's right, people; there is such a thing as free lunch. The cafeteria offered a hot entree, salad bar, soup, and pizza. My favorite, though, was always the sandwich station.

I'd walk up to Bill the Sandwich Guy every day at 12:15, and he'd say, "The usual?" And it would be the usual. Because I'm a creature of habit, and I ate the same thing for lunch 99% of the time. (Turkey on wheat with a little bit of honey mustard, lettuce, and tomato.) Every once in a while, though, I'd live on the edge and order one of the seasonal specials.

Now that I'm years removed, the details of the special sandwiches are a little fuzzy. There was the one on the pretzel roll, and that other one on a baguette. But there is one sandwich that I remember like I'm spilling it's crumbs on my keyboard as I type. A whole wheat ciabbata roll was schmeared with herbed goat cheese, topped with roasted vegetables and a handful of mixed greens, then grilled to crunchy, melty perfection.

Recently the memory would suffice no more. I had to have the special sandwich again. So I made it. And I ate it. And good gosh it was as wonderful as I remembered.

I think Bill the Sandwich Guy would be proud.

Roasted Vegetable and Goat Cheese Panini

1 small zucchini, halved and cut into 1/4" slices
1 small yellow squash, halved and cut into 1/4" slices
5 ounces mushrooms, cut into 1" cubes
1/2 red pepper, cut into thin 1" strips
1/2 sweet red onion, cut into 1" slices
1 1/2 teaspoons chopped fresh rosemary, divided
2 tablespoons olive oil
Salt and pepper
2 1/2 ounces goat cheese, softened
2 whole wheat ciabatta rolls
1 cup mixed greens

Preheat oven to 400 degrees. On a large rimmed baking sheet, toss together zucchini, squash, mushrooms, red pepper, onion, 1 teaspoon rosemary, oil, and salt and pepper to taste. Roast for 20 minutes, until vegetables are golden brown and tender, stirring halfway through.

Meanwhile heat panini press. Stir together goat cheese, remaining 1/2 teaspoon rosemary, and pepper to taste. Spread goat cheese on the cut halves of both ciabatta rolls. Top bottom halves of the rolls with roasted vegetables* and a handful of mixed greens. Close up sandwiches with the top halves of the rolls. Grill in panini press for 4-5 minutes until everything is hot and the bread is toasted.

*You may have some leftover vegetables. Use them up in a salad, eat them plain, or make another panini!

Cauliflower Crust Pizza

Do any of you have a weekly tradition?  I remember when I was in college “The Office” had just started and we would all meet in the common area every Thursday to watch it together.  Now MZ and I hit up a local restaurant for reverse happy hour every Thursday night at 8 for live music and split a wedge salad and fried pickles (although MZ usually looks at me with disdain as I peel off the dill infused breading and eat the pickle in its purest form).  But one NEW weekly tradition I started this year spans both of the aforementioned weekly rituals and combines my greatest loves… Reality TV, good food and even better company --- Monday “The Bachelor” Night!

I’ll admit I have never really been a big Bachelor/Bachelorette fan.  I am much more of a Bravo/E! person, but when my friend Jessica started a “The Bachelor” bracket and Susan suggested we meet at her house and have food and start late to be commercial free I said, “SIGN ME UP!”  Plus, Susan’s incredibly witty husband had hilarious aside comments (one of my favorites involved describing AshLee’s look to the wicked witch of the west) and we got to cuddle Jessica’s new adorable baby girl… AKA MZ holding her like a football because as she attests “When I have kids I think I’d just like to have them back when they’re two.”

One night I asked if I could test out a new recipe, mostly because I knew Susan owned a food processer and it was a necessary part of the recipe (sorry, I promise I wasn’t just “using” you, Suze!)  Plus it is gluten free and that worked with Susan’s dietary restrictions… done and done!  When I said I was making pizza with cauliflower I received some skeptical looks, but in the end all agreed it was DELISH!  What we didn’t agree with was Sean’s final choice … although we definitely appreciated Lindsay taking off her shoes and walking away while telling him to stop following her.  Can’t wait for next season … and the next recipe!

Cauliflower Crust Pizza

Servings: about 2 Servings

For the crust:
2 cups grated cauliflower (about 1/2 a head)
1/2 cup yogurt
1 egg
1 teaspoon Italian seasoning
Dash of sea salt
For the topping:
3/4 cup of your favorite store-bought or homemade marinara sauce
1/2 cup of part skim mozzarella
Choice of cooked vegetables (optional)

Tools:
1 large baking sheet (about 11×18 inches)
Parchment paper

What to Do:

Preheat the oven to 400 degrees.  In a food processor, prepare the cauliflower by pulsing florets until they take on a grainy or grated texture.  Place 2 cups of the grated cauliflower into a clean, thin dish towel. Wrap it up in the middle and twist closed, squeezing out all the moisture.

Place the dry cauliflower into a bowl and add the yogurt, eggs, and spices.  Fold the mixture until everything is evenly combined.

Place the cauliflower “dough” onto a baking sheet lined with parchment paper and spread the mixture with your hands until it is about 3/4-inch thick. Tadaaah… you’ve got yourself some crust!

Bake the crust for 30 minutes or until lightly browned and firm enough to hold its shape.  Remove the crust from the oven and top with marinara sauce, shredded mozzarella, and your choice of veggies. (If using raw vegetables like we did, I’d suggest cooking them slight at first until they have the desired consistency since they won’t be in the oven much time.)

Pop the pizza back into the oven for another 5 minutes or until the cheese is melted, take some to the couch in front of the tv and ENJOY!