Weekly Menu

 This week we’re having,

Spicy Asian Noodle and Chicken Salad- Strawberry Citrus Chicken Salad- Seared Shrimp with Cucumber Salad- Spiced Nectarine Cake.

Enjoy!

Spicy Asian Noodle and Chicken Salad

1/3 cup creamy peanut butter

1/4 cup soy sauce

2 tbs unseasoned rice vinegar

2 tbs chili-garlic sauce

1 tbl (packed) brown sugar

1 tbl minced peeled fresh ginger

3 tbl low salt chicken broth

3/4 lb linguine ( I use Plus which is whole grain)

4 cups thinly sliced cooked chicken cut into strips

2 lg carrots coarsely grated

6 green onions chopped

1 red bell pepper cut into matchstick size strips

1/2 cup fresh cilantro

 combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tbls broth in processor; blend until smooth.  Season dressing to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until al dente.  Drain pasta; rinse with cold water to cool and drain again, Transfer pasta to large bowl.  Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend.  Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is to thick.  Season salad to taste with salt and pepper.

Strawberry Citrus Chicken Salad

This isn’t really a recipe, its just some stuff tossed together.  My measurements are approximations.  The dressing is exact.

1 lb cooked chicken breasts, cut into strips

1 pack strawberries, sliced

2 navel oranges

1/2 thinly sliced red onion

1 lg bag hearts of romaine

Dressing- Strawberry-Balsamic Vinaigrette

1 1/2 cups strawberry preserves
1/4 cup white balsamic vinegar

1/4 cup olive oil

1/4 teaspoon crushed rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

Pulse all ingredients in a blender until smooth.

Seared Shrimp with Cucumber Salad

1/2 cucumber peeled, quartered length wise, and thinly sliced

1/2 small red onion, minced

1 jalapeno chili, ribs and seeds removed, minced

1 can (15oz) hearts of palm, drained and thinly sliced

1/4  cup fresh orange juice

2 tbls red wine vinegar

coarse salt and ground pepper

1 lb medium shrimp, peeled, devined and tails removed

1/2 tsp ground cumin

1/4 ground coriander

1/4 dried oregano

4 tsp olive oil

In a large mixing bowl, toss together cucumber, red onion. jalapeno, hearts of palm, orange juice, and vinegar.  Season with salt and pepper, set aside

Dust shrimp with cumin, coriander and oregano; season with salt and pepper. In a large non-stick skillet heat 2 tsp oil over high heat.

Add half shrimp, cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate, repeat with remaining 2 tsp oil and shrimp.

To serve, spoon shrimp over cucumber salad.

 Spiced Nectarine Cake

1/2 cup (1 stick) unsalted butter, room temp

3/4 cup plus 3 tbl sugar

2 large eggs

1 tbl fresh lemon juice

1 1/2 tsp finely grated lemon peel

1 1/4 cups self raising flour

 5 medium nectarines, halved and sliced

3/4 ground cinnamon

Preheat oven to 350′. Generously butter 9-inch springform pan. Using an electric mixer, beat 1/2 cup butter in large bowl until fluffy.  Add 3/4 cup sugar and beat until blended. Beat in eggs 1 at a time, then lemon juice and peel. beat in flour until smooth. Spread evenly in prepared pan. (batter will be very thick)

Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tbls sugar in small bowl. Sprinkle over cake.

Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour.  Cut around cake to loosen; remove pan sides.  Serve cake slightly warm or at room temp.

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