Vietnamese Bun Noodle Salad

Sauce:
1/2 Cup (+ a little more) sugar
1 cup hot water
1/2 cup Vietnamese fish sauce
1 Tbl. White Rice Vinegar
1/4 cup fresh lime juice
2 - 5 red or green chilies (finely chopped)
3 - 5 large garlic cloves (finely chopped) - or 2 tsp. from a jar

Dissolve sugar in hot water. Add all other ingredients and all to cool to room temperature. Can be stored in refrigerator up to 7 days.

Salad:
Vietnamese Rice Noodles - prepared
Shrimp - cooked, peeled
Diced cucumber
Shredded carrots
bean sprouts
lettuce - chopped
mint leaves - finely chopped
cilantro - finely chopped
basil - finely chopped (preferably Thai Basil)
green onions - sliced

BBQ Chicken Ring

2C chopped cooked chicken
2 C (8oz) shreddd Montery Jack blend cheese
1 can of olives
1/2 C thinly sliced green onions
1/2 C Chili sauce
2 TBSP BBQ seasoning
1 garlic clove

2 pkgs refrigerated crescent rolls.

Mix all ingredients (except crescent rolls) together, reserving 1/4 cup of cheese. Separate the crescent rolls into individual triangles. Arrange in a circle on a large baking stone leaving about a 4 inch diameter hole in the center, wide ends towards center, overlapping and points pointing outwards. Using a rolling pin, roll overlapped ends so that they are flat and smooth. Scoop filling mixture evenly over rolled out surface. Fold over pointed ends towards center of circle and tuck under. Some of the filling will peek through. Top with remaining 1/4 cup of cheese. Bake at 350 degrees for 25-30 minutes or until warmed through and golden brown on top. Slice with large pizza cutter.

Santa Fe Chicken Salad

• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon taco seasoning
• 1 garlic clove, pressed
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked chicken
• 1 (12 ounce) can whole kernel corn, drained
• 1 green pepper, finely diced
• 1/2 cup diced red onion
• 1/2 cup finely diced celery
• 2 plum tomatoes, seeded and diced
• 2 tablespoons snipped fresh cilantro

Directions

1. In medium bowl whisk together mayonnaise, lime juice, taco seasoning and garlic.

2. Add remaining ingredients and stir gently to coat evenly.

3. Cover and refrigerate 25-30 minutes.

Source: The Pampered Chef

Chinese Stir Fried Vegetables with Salmon

1 cup Chinese julienned cabbage
1 cup julienned Bok Choy
1 cup bean sprouts
1 cup Chinese long green beans
½ cup julienned carrots
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon soy sauce
½ teaspoon sesame oil
1 tablespoon chicken stock
8 ounces salmon fillet, grilled

Directions

Grill salmon for 3 minutes on each side. Finish in a 350-degree oven for 5 minutes.
Heat wok, and add sesame oil.
Then, add long green beans, followed by carrots, bean sprouts, cabbage, bok choy, ginger, and garlic. Sauté over medium heat for 1 minute.
Add chicken stock and soy sauce and cook until vegetables are tender.

Serve immediately with grilled salmon. Serves 2.

Tuna Steaks with Potato and Green Bean Salad

1/3 cup extra-virgin olive oil (EVOO), plus more for drizzling
Four 6-ounce tuna steaks (about 1 inch thick)
Salt and freshly ground pepper
1 pound small red or yellow-fleshed potatoes, halved
1 1/2 pounds green beans, cut into 1-inch pieces
1 cup packed basil leaves
1/4 cup pine nuts, toasted
1 clove garlic
1 teaspoon grated lemon peel (eyeball it)
1/2 cup freshly grated Parmigiano Reggiano-cheese (a couple of generous handfuls)
1. Preheat an outdoor grill or a grill pan to medium-high. Drizzle EVOO on both sides of the tuna steaks; season with salt and pepper.

2. In a medium pot, cover the potatoes with cold water and bring to a boil. Salt the water, lower the heat and simmer for 10 minutes. Add the beans; cook for 4 minutes.

3. While the potatoes cook, using a food processor, puree the basil, pine nuts, garlic, lemon peel, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. With the machine on, pour in the 1/3 cup EVOO in a steady stream. Transfer the pesto to a large bowl and stir in the cheese.

4. Grill the tuna steaks for 2 minutes on each side for medium-rare.

5. Drain the potatoes and beans, add to the pesto and toss to coat; season to taste with salt and pepper. Serve alongside the tuna steaks.

Source: rachaelraymag.com

Bacon and Crab Chowder

Extra-virgin olive oil (EVOO)
6 slices of bacon, chopped
2 russet potatoes, peeled and cut into ½-inch dice
1 large onion, chopped
4 celery ribs from the heart with leaves, finely chopped
½ red bell pepper, finely chopped
1 fresh or dried bay leaf
Salt and freshly ground pepper
3 tablespoons all-purpose flour
2 cups chicken broth
6 cups whole milk
12 ounces lump crabmeat, from the seafood counter
3 tablespoons chopped fresh thyme
1 tablespoon seafood seasoning, such as Old Bay (a palmful)
3 tablespoons dry Sherry
4 tablespoons snipped chives
Oyster crackers
Hot sauce

1. Put a medium pot over medium high heat, add a drizzle of EVOO and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

2. Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.

3. Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.

Source: rachalraymag.com

5 Vegetable Fried Rice with 5 Spice Pork

2 cups chicken broth
1 1/2 cups long-grain white rice
5 tablespoons vegetable oil
1 pound thin pork loin chops, thinly sliced
Salt and freshly ground pepper
2 teaspoons Chinese five-spice powder
2 large eggs, beaten
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1 red bell pepper, seeded and thinly sliced
2 small carrots, shredded (a couple of handfuls)
1 scallion, thinly sliced on an angle
1 cup fresh or thawed frozen peas
3 cloves garlic, finely chopped
One 2-inch piece fresh ginger, peeled and grated or minced
1/3 to 1/2 cup tamari (dark soy sauce)

1. In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and spread on a baking sheet to cool.

2. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. Season the pork with salt, pepper and the five-spice powder; add to the pan and stir-fry for 3 minutes. Transfer to a plate.

3. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots and stir-fry for 2 minutes. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.

Source: Rachalraymag.com