Weeknight Chicken Pad Thai

In college, there was a cool Thai place named Sala Thai just down the road from our dorm (on U Street) -- let's just say, it served its date night purpose many a nights. The food wasn't that fantastic, but being college students, we didn't know any better at the time -- it was different. Being Thai "newbies" we fell for the chicken pad thai, which, if you are not familiar, is a classic chicken noodle dish, similar to chicken lo mein at a Chinese restaurant with a little different flavor, and is probably the most-ordered dish at any Thai place in America. we've since moved on to better and more adventurous Thai (such as Sawatdee in Arlington and Mai Thai in Georgetown) -- but I still actually judge a place (not sure if it's appropriate) by a bite of its Chicken PT.

Last night, I had the biggest kitchen urge to make this happen. Scouring the internet for recipe inspiration, I soon realized that there are ALOT of published/blogged ways to make this dish -- and it's confusing! One blogger I found said to use "coconut aminos" and another said to use "tamarind nectar." Umm, what?? As you guys know, I don't publish a recipe unless it's (1) approachable and (2) made with easy-to-find ingredients. (I've had tamarind candies before, but sheesh! Nectar?) I'm sure those other pad thai recipes taste great, however, I don't want to send you all to an Asian store across town to make it happen. That's not realistic. Hence, the "weeknight" title of this recipe post. And because we loaded it up with extra veggies -- this made literally a pot-full of noodles so it'll last Austin & I all week, just like our leftovers had to in college =)

I hope you enjoy.

Servings: 6-8 (about 1 1/2 cups)

What You'll Need:

• 1 lb raw chicken breast, sliced thinly (or beef, or whole shrimp, or just veggies, your choice!)
• 1 eight-ounce pack of noodles
• Any type will do -- spaghetti, linguine, fettuccine, or Asian types like soba or udon!
• Look at the nutrition facts to get the ounces -- it'll probably say 4 servings of 2 oz.
• 1 tbsp olive oil
• 1 lime
• 1 tbsp peanut butter
• 3 cloves fresh garlic (or 2 tbsp of the garlic puree you can find in a jar at the grocery store)
• About 5 cups of your favorite assorted veggies, chopped (think mushrooms, shredded carrots, broccoli, onions, sugar snap peas, bean sprouts, red bell pepper)
• Easy (and cheaper) way -- Trader Joe's Asian Stir Fry Mix $3.99 or a pack of Giant's Frozen Stir-Fry Vegetables $2.99
• 3 eggs (or egg-whites!)
• 1 tsp red pepper flakes (at the minimum)
• 1/4 cup of low-sodium soy sauce
• 1/4 cup of oyster sauce (can find this on the international aisle)
• 1/4 cup + 2 tbsp seasoned rice vinegar (can find this on the international aisle)
• 2 bowls/1 large pan/1 large pot

The Step-by-Step:

1. Place the slices of chicken in a Ziploc bag. Cutting the lime in 2, squeeze half of the lime's juices into the bag. Add the peanut butter. Zip it up and shake well to distribute the flavor. Set aside.
2. Heat a big pot of water on the stove.
3. In the meantime, chop up one garlic clove. In a small bowl, mix together with the soy sauce, oyster sauce, rice vinegar, and red pepper. Set aside.
4. When the water begins to boil, cook the noodles according to the package directions. Drain and rinse with cold water to stop the cooking.
5. Making sure the vegetables are chopped nicely, add 1 tbsp of olive oil to a very large pan and heat. Add the vegetables, and let cook for about 5 minutes, stirring every now and then. Set aside the vegetables in a bowl
6. Add another tbsp of oil to the pan, then add in the chicken. Let cook for about 5 minutes (until cooked through) then push to the side. Add in eggs, and let cook for about 3 minutes. Stir into the chicken, then add back in the veggies. Stir them all together and let cook for another 5 minutes. 
7. Add in the cooked noodles (if you don't have space, do the opposite -- add the chicken mixture into the noodle pot.) Toss everything together and add the sauce, making sure everything is well combined.
8. Turn off heat and serve. Slice the remaining lime half as a garnish.

xoxo n

Grapefruit & Basil Prosecco Fizzy's

There's nothing like brunch in June. In summer. Well, anytime of year. I served this drink to a few girlfriends this weekend along with my Sweet Potato Pancakes (and other glorious items cooked by my friend Veronica) for a fantastic time. Best part is -- it's easy -- as people keep pourin, just add more champagne!

Servings: About 12 (if using small champagne glasses)

What You'll Need:

• 1 bottle Prosecco, champagne, or any bubbly wine
• About 10 fresh basil leaves (mint also works wonders, if you don't have basil)
• 1 small bottle club soda (like 1 liter size)
• 3-4 large grapefruits, preferrably the Ruby Red variety (I smuggled mine from Texas two weeks ago -- don't judge)
• If you don't have fresh grapefruit, no worries -- you can find some juice at any grocery store now a days (you'll need about 3 cups)
• Ice

The Step-by-Step:

1. Place basil leaves in pitcher, and use the "other end" of a large spoon to mash the leaves (the best you can) until you can smell a very strong herbal smell (that's the flavor seeping out of the leaf.)
2. Cut grapefruits in half, and place one of the halves to the side. Squeeze the rest of them straight into the pitcher, using your fingers to get as much juice out as you can (some pulp/seeds might drop in there -- no worries, people will be impressed bc it looks homemade.)
3. Take the last grapefruit half (the one you set aside) and cut into small slices. Add half the slices into the pitcher.
4. When guests arrive, add the prosecco (all of it,) about 2 cups of club soda, and about a handful of ice cubes. Give the pitcher a good stir, and use the rest of the grapefruit slices as garnish for the glasses!

here's to my adorable basil plant that finally got a good use besides being smelled while Austin judges me.

xoxo n

Skillet Grilled Cheese w/ Arugula and Leftover Ham

Call me 'the Leftover Queen' because the crown fits. I hate (and especially since getting control of my finances -- see here) throwing away good food. Following a weekend at my dad's house where ham was served (and extra's were bagged for Natalie) I thought to myself how I could make it work into my week in a non-leftover way (seriously, where's the fun in just heating it up?) So, alas, an old classic turned chic. With the mellow spiciness of the arugula and the all-too familiar kraft cheese (but fat-free this time) I made this sandwich that knocked my socks off. And for cheap. Hurrah.

Servings: 1

What You'll Need:

• 2 slices white bread
• Even Better Option: 35-calorie-a-slice Nature's Own Wheat Bread (it doesn't taste low calorie -- win!)
• 1 cup arugula
• 2 slices Kraft cheese (fat-free if you can swing it)
• 2 thick slices of ham
•  "I Can't Believe it's Not Butter" Spray (if you don't have this, you can use butter-flavored cooking spray, or just regular cooking spray)
• Regular Cooking Spray for frying pan

The Step-By-Step:

1.  Layer a cheese slice, the ham, the arugula, and another cheese slice in between the two slices of bread.
2. Spray the pan with 
3. Spray the top of the top slice with butter spray.
4. Flip the sandwich onto the pan, so you're placing it sprayed-side down.
5. Let cook for 2 minutes, and then spray the top side with spray butter.
6. Flip and cook for 2 more minutes.
7. Serve.

here's to unboring.

xoxo n

Crostini's w/ Radishes & Melted Brie

One of the best things about spring and summer is the wave of fresh LOCAL produce -- after all, winter is not a very good time for growth, is it? Go into any grocery store now and you'll find fresh fruits and vegetables from your own region -- sometimes even a farm down the road! One of these that doesn't get much shine is the radish -- a beautiful, slice-able, cube-able, (whatever you can think of -- its versatile) slightly nutty vegetable that screams springtime. Add it to salads, sear it with some garlic, the possibilities are endless!

I found the inspiration for this recipe in an old scrapbook of mine with magazine cut-outs. This same scrapbook (and love of recipes) is one of the things that inspired me to walk out on a limb and start a blog! I hope you enjoy these yummy hor d'oeuvres (appetizers for the fancy in you), perfect for your next cookout :)

Servings: 12

What You'll Need:

• 1 baguette, sliced diagonally
• Even Better Choice: Crostini Slices (you can get these from a place like Trader Joe's in the entertaining section)
• 2 cups baby arugula
• 2 tbsp olive oil
• 6 radishes, sliced thin
• Brie Cheese
• Don't be non-cheddarcheese-scared, brie is a mild, creamy cheese that spreads when at room temperature!
• Salt/Pepper
• OPTIONAL: 1 lemon

The Step-by-Step:

1. Preheat oven to 350 degrees F.
2. Arrange bread slices onto a flat oven pan, and toast them in the oven for about 5 minutes.
3. In the meantime, toss the arugula with 1 tbsp of the olive oil and a dash of salt & pepper in a small bowl.
4. Take out the bread, and while still hot, spread brie cheese on each slice.
5. Top with arugula.
6. In another small bowl, toss radish slices with the other 1tbsp of olive oil and a dash of salt & pepper.
7. OPTIONAL: If you have a lemon, rub it against a grater to get some fine shavings of its peel. This is called lemon zest and adds a remarkable citrus flavor to many dishes (even some of the baked goods you love!)

This is sure to be a crowd-pleaser -- I'm all for recipes that make you look like a chef with practically no-effort. Who's with me?

xoxo n

The Easiest "Cuban" Breakfast Hash

Every now and then you need to clean out your fridge, but you're also hungry and don't want to see those odd-man items go to waste! Sound familiar? If you're like me, you can get a little carried away in the grocery store despite your best intentions. Anyways -- a "hungry cleanout" happened to me recently, and this "Cuban" breakfast hash was the result, which was actually packed with yummy and healthy flavor. Sometimes you can throw ingredients together and the result is incredibly tasty, in an unexpected way!

Servings: 1

What You'll Need:

• 4 egg whites
• 1/2 cup canned black beans
• I used the "Cuban style black beans" from Trader Joe's
• 2 tbsp salsa
• 2 thin-cut turkey slices, ripped into bite-size pieces
• Cooking Spray & Small frying pan

The Step-by-Step:

1. Apply cooking spray to frying pan and let heat for about 3 minutes on "medium."
2. Season egg whites with salt & pepper.
3. Cook egg whites in pan, using a spoon or spatula (whatever you have) to stir.
4. Stir in the turkey pieces and the black beans and let cook until the egg whites are firm (about 3 more minutes.)
5. Serve with salsa as the topping, and if you have fresh red bell pepper, slice that baby up! I also made use of that last whole wheat tortilla and light cheese wedge.

here's to spending less and eating better.

xoxo n