Quick Asian Noodle Bowl

Well, we knew it wouldn’t take long for me to debut these delicious sauces. I was hungry, I was tired of eating the beans leftover, and I didn’t want to go anywhere yet. So I said, why not use this sauce? we have spaghetti in the pantry, and I can toss it in the sauce, and how can I dress it up? A few chopped peanuts and some cilantro. Voila!

Cook 1 lb of spaghetti (that’s one box) until it is done. Drain and toss in a bowl with the asian inspired peanut sauce and top with about 4 tbsp of cilantro and a handfull of chopped peanuts. You could also, if you felt really inspired, to add a package or two of pre-cooked chicken or like a cooked bag of asian stir fry, anything you like really. Get creative!

Sweet Dumplin Barbecue Sauce

Don’t judge me because of my silly names for my sauces. Seriously! hehe.

3 tbsp dijon mustard
1 tbsp honey
1 tbsp apple cider vinegar
1 tbsp brown sugar
1 tbsp hot sauce
1 tsp ground cayenne pepper
1 tsp pepper
1/2 tsp salt
1/2 tsp red pepper flakes
2 tbsp pineapple juice
1 tsp garlic salt

Whisk together until all ingredients are blended. Voila!

Yummy Chicken Wings & Tex Mex Bean Bake

This was all started because of the sauce. That sweet little vinaigrette that I made earlier today, just in fact. It was sitting all lonely in my fridge with nothing to go on. I really couldn’t have that. I tossed around ideas all day long, too (and I’m sure some of them will eventually make this site!) I finally decided on chicken.’ What kind of chicken? Fried, of course. I was actually thinking of Bobby Flay’s chicken and waffle throwdown when I was brainstorming (Not Bobby Flay, per se, because I wish he’d get hit by a bus) and then my mind just free associated to chicken wings. I wanted something fairly quick and easy to go with it. Baked beans. Baked beans are boring. What if I spiced them up a little, added some kick and some cheese? This dinner is what I got.

The wings? Those are easy. season with salt and pepper and fry in 375 degree oil for 10-12 minutes. Let them rest, and toss in the Super amazing sauce !!

TEX MEX BEAN BAKE
small onion, chopped
2 tbsp minced garlic
2 tbsp + 3 tbsp olive oil
1/4 cup ketchup
pinch cayenne pepper
1 tsp hot sauce
2 tbsp apple cider vinegar
3 tbsp brown sugar
2 tbsp dijon mustard
salt & pepper to taste
2 cans pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can red beans, drained and rinsed
1 cup frozen corn
1 15.5 oz jar salsa
2 cups mexican blend shred cheese

Preheat oven to 350 degrees

In a saute pan, cook 3 tbsp of oil, the garlic and onion until the onion is translucent. Set aside.

In a small bowl combine ketchup, cayenne powder, hot sauce, vinegar, brown sugar, mustard, and salt and pepper. Whisk together until it is well-blended. In a larger bowl combine the beans, the corn, the salsa, and onion mixture. Mix well, then stir in the sauce you just made. Turn out into a large casserole or pyrex dish, spreading out evenly. Top with the cheese and bake uncovered in the oven for about 20 minutes, or until cheese is melted and bubbly. You’ll want to let it rest a few minutes before you serve it!

WINE PAIRING: Cabernet Sauvignon Old World/Bordeaux

Amazing vinaigrette

This vinaigrette is an all-purpose thing. I’m going to use it tonight somehow, but I felt it needed its own little entry.

1/2 cup olive oil
1/4 cup apple cidar vinegar
1/4 cup honey
1 tbsp pepper
2 tbsp dijon mustard (I used honey champagne mustard but it’s not too easy to find I think)
1/2 tsp crushed red pepper flakes
2 tsp soy sauce
2 tsp lemon juice

Whisk all ingredients together and store in an airtight container in the refrigerator. I’ll be coming back to this mannny times!