This is a great summer recipe because it’s light, cool and refreshing. Be liberal with your use of the fresh mint and cilantro…it brings a ton of flavor to the salad!

I’ve made this salad with different types of rice noodles, and rice sticks work as well as rice vermicelli. Whatever type of rice noodles you use, cook them according to the directions on the package (soaking the noodles in hot water like the recipe states didn’t cook them enough). After the noodles are cooked and drained, I like to toss them with some of the dressing. Then I layer the chicken, shredded carrots, fresh herbs and chopped peanuts on top of the noodles and drizzle with more dressing. Sometimes I add a dash or two of soy sauce for a little extra flavor. Enjoy!

Five-Spice Chicken Noodle Salad
-recipe from Sunset Magazine (June 2010)

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick. Yield:  Serves 4

2 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons Chinese five-spice powder
1 teaspoon sugar
4 boned, skinned chicken breast halves
1 package (6 oz.) rice vermicelli
1 cup coarsely shredded carrots
1/2 cup cilantro
1/2 cup fresh mint leaves
1/4 cup crushed peanuts
Chile Lime Dressing (recipe below)

1. Heat grill to medium (350° to 450°).

2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

3. Heat a large pot of water to boiling.

4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Chile Lime Dressing
-recipe from Sunset Magazine (June 2010)

This recipe goes with Five-Spice Chicken Noodle Salad. Yield:  Makes 1 cup.

1/4 cup sugar
1/4 cup unseasoned rice vinegar
1/4 cup Vietnamese or Thai fish sauce
6 tablespoons lime juice
1 to 2 tablespoons minced red or green jalapeño chile

Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves. Stir in remaining ingredients.

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Tags: Asian, carrots, Chicken, Chinese five-spice, cilantro, fish sauce, jalapeno, lime juice, mint, peanuts, rice vermicelli, rice vinegar, Salad, soy sauce

This salsa rocks! It’s easy to make and can be served with tortilla chips or as a topping for grilled chicken, pork or seafood. YUMM! Husband was skeptical of the mango/avocade combo at first but after his first bite, he was blown away by all the flavor. He then kept commenting on how good it was. I served the chunky salsa liberally spooned over slices of grilled pork tenderloin that had been marinated in a combo of olive oil, orange juice, garlic, red wine vinegar, smoked paprika, cumin and salt/pepper. Delicious!

The only thing I did differently from the recipe was substitute 1/2 a seeded jalapeno for the habanero chile. Next time, I start with less salt then add if needed. The amount of seasoning will depend on the size of avocado and mango being used.

If serving the Mango and Avocado Salsa for company, you’ll probably want to double or triple the recipe because it will disappear quickly! After you make it, let me know how you served it. Enjoy!!!

Note: Always use caution when seeding spicy chiles like habaneros and jalapenos. The seeds and veins inside the chiles can cause skin irritation. There’s lots of info on the web about seeing chiles if you’re not sure.

Mango and Avocado Salsa
-recipe from Martha Stewart Everyday Food

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

In a bowl, combine all ingredients. Makes 3 cups.

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Tags: avocado, cilantro, Dip, habanero chile, lime juice, mango, Mexican, olive oil, red onion, salsa, tropical

This delicious beef stir-fry dish is everything I was hoping it would be! You get great flavor from the peanuts, soy sauce, fish sauce and lime juice, and a nice kick from the chiles. Yumm!  

Changes I made to the recipe: I doubled the cilantro and omitted the basil, substituted red onion for the shallot, and substituted flatiron steak for the flank steak. Cut back on the chile if you don’t like spicy food.

Serve the stir-fry with an Asian-inspired salad and steamed rice and you’ve got a great dinner in a flash!

Spicy Beef with Peanuts & Chiles
-recipe from Fine Cooking Magazine

Serves four. 

1 lb. flank steak, thinly sliced on the diagonal against the grain
2 Tbs. soy sauce
2 tsp. fish sauce
1/4 tsp. kosher salt; more to taste
2 Tbs. fresh lime juice
1 Tbs. light brown sugar
1/4 cup salted peanuts
2 large shallots, coarsely chopped
2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
3 Tbs. canola or peanut oil
1/3 cup coarsely chopped fresh cilantro
3 Tbs. chopped fresh basil

Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and the salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.

Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it’s shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.

Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining lime juice, cilantro, and basil.

From Fine Cooking, September 18, 2007
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Tags: Asian, basil, Beef, cilantro, fish sauce, flank steak, lime juice, peanuts, serrano chiles, soy sauce, stir-fry

I made these flavorful chicken tacos the other night when we had friends over for dinner. They’re easy, delicious, and the chicken can be made ahead of time and reheated…always a bonus for entertaining!

For the marinade, I substituted 1/2 of a canned chipotle pepper (chopped) and a little of it’s adobo sauce for the jalapeno, and added a bit more OJ to tone down the heat. The chipotles added a nice smoky flavor to the chicken that blended well with the citrus and herb flavors. I offered both flour and corn tortillas for the tacos and served them with a variety of toppings: avocado, sour cream, salsa, etc. YUMM!!!

Citrus & Herb Marinated Chicken Tacos
-recipe from Fine Cooking Magazine (by Mary Sue Milliken, Susan Feniger)
 
The marinade for the chicken is delicious: citrusy, herby, and fresh tasting. Yields enough for 12 small tacos.

2/3 cup freshly squeezed orange juice    
2 to 3 jalapeño chiles, stemmed and seeded
7 cloves garlic
1 Tbs. black peppercorns
1 Tbs. salt
1/2 bunch cilantro, leaves and stems included (about 1 cup)
2 lb. chicken legs and thighs

In a food processor or blender, combine 1/3 cup of the orange juice, the jalapeños, garlic, peppercorns, and salt. Purée until the peppercorns are completely crushed. Add the cilantro and remaining 1/3 cup orange juice and purée until smooth. In a ceramic or glass ovenproof dish, toss the chicken with the marinade, rubbing it on to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.

Heat the oven to 350°F. Bake the chicken in the pan it was marinated in until the meat easily pulls away from the bone, about 40 min. Set the chicken aside to cool. Pour the juices from the pan into a bowl or cup and reserve. Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove the skin and shred the meat into bite-size pieces. Cover and refrigerate up to 2 days.

When ready to serve, skim off the fat that has risen to the top of the reserved cooking juices. Use the remaining liquid to moisten the shredded chicken as you reheat it.

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Tags: chicken thighs, cilantro, garlic, jalapeno chiles, orange juice, peppercorns

I’m always looking for new and interesting sandwich recipes so I was intrigued when I saw this twist on a roast beef sandwich. There’s lots of flavor going on here: sweet red peppers, tangy feta cheese, earthy cumin and cilantro, and a lemony tahini dressing.

For the bread, I used a pre-cut loaf of ciabatta bread which I thought would be easier to serve and eat. Next time, though, I’ll use a crusty loaf (like the recipe suggests) that will stand up to the tahini dressing better. I served the sandwiches right away instead of refrigerating them for several hours (they would’ve been mushy since I used softer bread). Enjoy!

Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing
-recipe from Bon Appétit Magazine

Serve with minted iced tea and tabbouleh, then offer baklava and cherries for dessert.

Yield: Makes 8

1 12-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped green onion
1/3 cup minced fresh cilantro
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
2 garlic cloves, pressed
1/4 cup tahini
1/4 cup water
3 tablespoons fresh lemon juice
1 1-pound loaf flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half
3/4 cup crumbled feta cheese (about 4 ounces)
1 pound thinly sliced rare roast beef
2 cups (packed) baby spinach leaves

Mix first 6 ingredients and half of garlic in small bowl to blend. Season to taste with salt. Whisk remaining garlic, tahini, water, and lemon juice in small bowl to blend. Season tahini dressing to taste with salt. Place bread, cut side up, on work surface. Spread red pepper mixture over both cut sides of bread. Sprinkle cheese over bottom half of loaf. Layer half of roast beef over cheese; drizzle with 1/3 of tahini dressing. Layer remaining roast beef over dressing and drizzle with half of remaining dressing. Top with spinach leaves; drizzle with remaining dressing. Press top half of loaf onto spinach. Cut sandwich lengthwise in half, then crosswise into quarters for a total of 8 sandwiches. Wrap each sandwich tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.

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Tags: ciabatta, cilantro, feta, lemon, roast beef, sandwich, spinach, tahini

This salad is soooo good! I love the mixture of citrus, soy sauce and sesame oil for the dressing, and the combination of moist chicken, crunchy vegetables and tender greens…delicious! I made it for my Mom’s birthday luncheon recently and everybody loved it (especially Mom)!

I substituted fresh spinach for the watercress, and added some Sriracha Hot Chile Sauce to the dressing for a little kick. To make the salad a meal, I served it with a variety of spring rolls that I got at Trader Joe’s. Yumm!

For other recipe ideas, check out: Friday Favorites, Foodie Friday, Finer Things Friday, Friday Food, It’s a Hodgepodge Friday.

Chicken Salad with Crunchy Vegetables and Sesame Ginger Vinaigrette
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster

I’m always looking for new ways to satisfy my customers’ insatiable appetites for chicken salad. This one can be made several hours in advance, so it’s the perfect thing to take to the office for lunch or on a picnic. If you like to eat lots of vegetables, toss in a handful of shredded savoy or napa cabbage, snow peas, or julienned carrots for more crunch.

Serves 4 to 6.

4 cups shredded cooked chicken (one 3 1/2 to 4-pound roasted chicken)
2 ribs bok choy or celery stalks, sliced on the diagonal into 1/4″ pieces
1 red bell pepper, cored, seeded, and diced
1/4 cup chopped fresh cilantro leaves
2 scallions, minced (white and green parts)
Sesame Ginger Vinaigrette (recipe follows)
2 cups watercress, washed and trimmed of tough stems
Sea salt and freshly ground black pepper to taste

Combine the chicken, bok choy or celery, red pepper, cilantro, scallions, and 1/2 cup of the vinaigrette in a large bowl and toss to mix. Add the watercress and more vinaigrette to taste. Season with salt and pepper and toss again gently. Divide the salad evenly among individual plates or place on a large platter and serve immediately.

Note: If you make this salad to serve later, add the watercress and toss with the dressing just before serving.

Sesame Ginger Vinaigrette

Makes about 1 cup

Grated zest and juice of 1 orange
2 tablespoons light soy sauce or tamari
2 tablespoons rice wine vinegar
1 tablespoon honey
2 tablespoons grated fresh ginger (about 1 2″ piece)
2 scallions, minced (white and green parts)
2 garlic cloves, minced
2 tablespoons toasted sesame oil
1/2 cup canola or safflower oil
sea salt and freshly ground black pepper to taste
2 tablespoons toasted sesame seeds

Stir the orange zest and juice, soy sauce, vinegar, honey, ginger, scallions, and garlic together in a small bowl. Slowly whisk in the sesame and canola oils until they are incorporated. Season with salt and pepper. Stir in the sesame seeds just before serving. Refrigerate in an airtight container until ready to serve for up to 1 week.

Tags: bok choy, Chicken, cilantro, ginger, honey, orange juice, rice wine vinegar, Salad, sesame oil, sesame seeds, sesame vinaigrette, soy sauce

I really enjoyed this simple and refreshing Asian noodle salad! I loved the combination of sweet, salty and tangy flavors.

I added some julienned red bell pepper for extra crunch and color. To make a more substantial salad, stir-fried shrimp, chicken or tofu would also be delicious additions. For the dressing, I added a little sesame oil and soy sauce for extra flavor. Since I only had seasoned rice vinegar, I omitted the extra sugar, and also omitted the salt since I added soy sauce. If you want a little kick to the dressing, add some Asian chile garlic sauce.

Vietnamese Rice Noodle Salad
-recipe from epicurious.com

Makes 4 side-dish servings

4 oz. thin rice noodles
1/4 cup rice vinegar (not seasoned)
1 tablespoon sugar
1 tablespoon Asian fish sauce
1/4 teaspoon salt
1 carrot, coarsely shredded
2 scallions, thinly sliced crosswise
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1/4 cup chopped unsalted dry-roasted peanuts

Soak noodles in hot water 10 minutes, then drain in a large sieve.

Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.

Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.

Tags: Asian fish sauce, cilantro, rice noodles, rice vinegar, Vietnamese

If you’re looking for a flavorful, exotically-spiced soup then you’ve got to try this recipe! I love the rich combination of curry, coconut milk, peanut butter and sweet potatoes! I made it for the first time a few years ago for Husband and some of his work buddies. The soup received raves from Husband and his pals.

I followed the recipe but simplified a few of the steps. I microwaved the sweet potatoes instead of roasting them, (which saved a ton of time) and used a 14.5-oz can of diced tomatoes instead of buying and roasting Romas. After pureeing the soup, added chopped carrots for extra veggie content (spinach is also a good addition, adding it right before serving). I also added the raw chicken pieces to the soup without searing it first. The soup is so flavorful with all the other ingredients that you’ll never miss the extra step. Plus, you’ll save yourself a few extra minutes and have one less pan to wash. You can use chicken breasts or thighs for this soup—both are great so go with what’s on sale.

Senegalese Peanut Soup with Chicken
Recipe courtesy Emeril Lagasse, foodnetwork.com 

Serves: 2 qts, 4 to 6 servings.

3/4 pound sweet potatoes
5 tablespoons peanut oil
8 each Roma tomatoes, halved and seeded
1 tablespoon curry powder
1 cup onions, julienned
1 1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
1 quart chicken broth
1/2 cup smooth peanut butter
1 cup unsweetened coconut milk
1 3/4 teaspoons salt
1/2 teaspoon fresh ground white pepper
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped, roasted peanuts

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the peanut oil and place in an oven-proof pie tin. Place the pie tin in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard them. Reserve the sweet potato flesh until ready to use.

Place the tomatoes in a small mixing bowl and coat with 1 tablespoon of peanut oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes. Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use.

Set a 1 gallon stockpot over a medium high heat and add 2 tablespoons of peanut oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter and coconut milk to the pot and stir to blend. Let simmer for 10 minutes, and blend with an immersion blender or in batches in a bar blender until smooth. Season with 3/4 teaspoon of the salt and, if necessary, more pepper.

Season the chicken pieces with the remaining teaspoon of salt and the white pepper, and sear in a hot saute pan with the remaining 1 tablespoon of peanut oil for 5 minutes. Add the seared chicken to the pot. Cook until the chicken is tender, about 10 to 15 minutes.

To serve, ladle the soup into bowls and garnish with extra cilantro and the chopped peanuts.

Tags: African, Chicken, cilantro, coconut milk, curry, peanut butter, peanut soup, Senegalese, sweet potatoes

Here’s a quick curry-flavored soup that is delicious and easy to make. You can even change up the flavors each time you make it by using different curries. I used curry powder this time (doubling the amount called for); next time I’ll try red, green or yellow Thai curry paste.

Although the soup would be great as is, I decided to add some stir-fry veggies (Napa cabbage, broccoli, snow peas, bok choy, celery and carrots) to the simmering soup for extra flavor and some crunch. I served the soup over fragrant steamed jasmine rice. Yumm…a tasty dinner in no time!

Chicken Curry Soup with Coconut and Lime
-recipe from epicurious.com

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract. Serves 4.

1 14 1/2-ounce can low-salt chicken broth
1 13 1/2- to 14-ounce can unsweetened coconut milk
1/2 tablespoon curry powder
1 jalapeño chili, seeded, minced
4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 tablespoons fresh lime juice

1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges

Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.

Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

Tags: Asian, Chicken, cilantro, coconut, curry, lime, soup

Smoky Green Deliciousness, that’s what I call it. This guacamole is simple yet very tasty! Many guacs call for chopped jalapenos but this recipe uses chipotle chilies (smoked jalapenos), which not only provides a little heat but a subtle smoky flavor, too. While the recipe calls for using a molcajete (the large, 3-legged mortar & pestle made out of stone), you can just as easily use a potato masher or fork to make the guac. Serve as a topping on your favorite Mexican food or just scoop it up with chips. Olé!

Chipotle Guacamole
-recipe from williams-sonoma.com

Chipotle chilies add a jolt of heat to traditional guacamole. A dried and smoked jalapeño chili, chipotles are sold in cans or jars, packed in an oniony tomato mixture called adobo sauce.

2 Tbs. finely minced white onion
1 Tbs. fresh lime juice
1 to 2 chipotle chilies in adobo, drained and minced
1/2 tsp. sea salt, plus more as needed
2 large avocados, preferably Haas
2 Tbs. finely minced fresh cilantro
1 Tbs. small fresh cilantro leaves (optional)
1 Tbs. finely chopped white onion (optional)

Put the minced onion, lime juice, chipotle chilies and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the molcajete. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. To keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep the guacamole for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.

Tags: avocados, chipotle chilies, chipotle guacamole, cilantro, Dip, Mexican, onion