Ginger Scallion Noodles

2 tablespoons olive oil
1 bunch green onions, sliced
2 tablespoons cilantro, chopped
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 tablespoon shallots, minced
2 teaspoons fish sauce
1 tablespoon sesame oil
1 tablespoon honey or sugar
1 teaspoon rice vinegar
2 teaspoons soy sauce
1 pinch red pepper flakes
Kosher salt, to taste
10 ounces ramen noodles, seasoning packets discarded and cooked according to package instructions, and drained

1. Heat oil in saucepan over high heat.  Add green onions, cilantro, ginger, garlic, and shallots.  Stir quickly to coat in hot oil then remove pan from heat.  Add fish sauce, sesame oil, honey or sugar, red pepper flakes, and salt, to taste.  Let sauce sit for 15 minutes. 

2. Toss sauce with pasta. 


This recipe is from Inquiring Chef.  I doubled it and served it with meatballs and it was fantastic.  Who knew ramen could be so delicious? 

Gnocchi Casserole

1 pound gnocchi
1 tablespoon olive oil
1 onion, finely chopped
3-4 cloves garlic, minced
1/2 cup fresh basil, chopped
1 teaspoon dried thyme
3 tablespoons olive oil
2 tablespoons tomato paste
1 cup chicken broth
Salt and black pepper
1/2 pound cherry tomatoes, cut in halves
3 tablespoons Parmesan cheese, grated or shredded
1. Bring large pot of salted water to boil and cook according to package directions.  Drain well.  Heat oven to 350*F. 

2. Heat oil in large skillet.  Add onion and cook, stirring, until beginning to soften, about 5 minutes.  Add garlic and cook 30 seconds.  Add tomato paste, chicken broth, salt, pepper, thyme and basil.  Remove from heat.

3. Add gnocchi and tomatoes to sauce and stir.  Transfer to casserole dish, top with Parmesan, and bake 15 minutes or until top is golden. 


This recipe is from Dr. Ola’s Kitchen.  It has potential for sure, but the sauce was super wet and the gnocchi were just little lumps.  Next time I would add the tomatoes to the skillet and simmer the sauce until the tomatoes break down and the sauce reduced.  I’d also sauté the gnocchi after boiling to get some brown on them. 

Parmesan and Brown Butter Chicken Pasta

1 pound linguine, or other pasta
3-4 boneless, skinless chicken breasts, cut into cubes
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1 1/2 tablespoons olive oil
10 tablespoons unsalted butter
1 large onion, halved and sliced
16 ounces mushrooms, sliced
4 cloves garlic, minced
1 1/2 cups white wine
1 cup Parmesan cheese, grated or shredded

1. Bring large pot of salted water to boil and cook according to package instructions.  Drain well. 

2. Heat large skillet with olive oil over medium heat.  Toss chicken with salt, pepper, and paprika.  Add to skillet and brown on all sides, about 10 minutes total.  Remove chicken from skillet and set aside. 

3. Turn heat on skillet to low and add 1 tablespoon butter.  Add onions and cook, stirring often, until caramelized, about 30 to 45 minutes.  Add water by the tablespoon if onions get to dry.  Once caramelized remove from skillet and place in bowl. 

4. While the onions are caramelizing, melt 8 tablespoons butter in small saucepan over medium heat.  Whisk constantly while the butter melts, foams, and then forms brown bits on the bottom of the pan.  Once butter browns, immediately remove from saucepan and set aside. 

5. Add remaining 3 tablespoons butter to the skillet. Add mushrooms and cook until liquid has evaporated and mushrooms are browned, 10 to 15 minutes. 

6. Add onions and garlic to skillet.  Cook 30 seconds or until garlic becomes fragrant.  Add wine and increase heat to medium until simmering.  Simmer 4 to 5 minutes then add chicken and pasta.  Toss well to coat. 

7. Remove from heat and toss with Parmesan cheese and brown butter. 


This recipe is from Juanita’s Cocina.  I thought it was tasty but I made it with the linguine the original recipe called for and I would have preferred a shorter pasta.  With the long noodles, all of the ingredients sank to the bottom instead of being well distributed throughout. 

Chicken Noodle Casserole

12 ounces egg noodles
Salt and pepper
3 tablespoons unsalted butter
1 red bell pepper, chopped
1 onion, chopped
3 tablespoons all purpose flour
2 1/2 cups half and half
2 1/2 cups chicken broth
3-4 boneless, skinless chicken breasts, cut into small pieces
4 ounces American cheese, chopped
4 ounces sharp cheddar cheese, shredded
1 1/2 cups frozen peas
25 Ritz crackers, crushed coarse

1. Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3-4 minutes. Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.

2. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl and set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in half and half and broth and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Add chicken and cook until no longer pink, 8 to 10 minutes.

3. Adjust oven rack to upper-middle position and heat oven to 425*F. Remove pot from heat and stir American and cheddar cheeses into sauce until smooth. Stir noodles, bell pepper mixture, peas, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.

4. Top mixture with crushed crackers.  Bake until golden brown and bubbling, about 15 minutes. Let casserole cool for 10 minutes before serving. 


This recipe is from Cook’s Country 2013.  I admit, I didn’t actually get a chance to eat it since I noticed Ritz crackers have HFCS in them while I was making it and then I ran off to play trivia.  I opted out of the leftovers due to the HFCS thing.  Art and Lance both seemed to enjoy this dish, though, and all of the leftovers were eaten.  I'm not sure it's worth it to find an HFCS-free cracker just to be able to make this again. 

Chicken Enchilada Pasta

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3-4 boneless, skinless chicken breasts, thinly sliced
1 cup enchilada sauce
1/2 cup sour cream
1 pound pasta
1 cup monterrey jack cheese, shredded
1 bunch green onions, chopped

1. Heat oil in large skillet over medium heat.  Add onion and garlic and cook until softened, about 5 minutes.  Add chicken to skillet and cook until no longer pink, about 5 to 7 minutes. 

2. Bring large pot of water to boil and cook pasta as instructed by packaging.  Drain well. 

3. Combine pasta, sauce, sour cream, and chicken mixture in pot or skillet.  Cook over low heat until heated through.  Top with shredded cheese and green onions. 

Chicken Enchilada Pasta

This recipe is from Budget Bytes.  A while back I started using Rick Bayless’s taco sauce when I made tacos and then I picked up a pouch of enchilada sauce.  I knew I didn’t want to make enchiladas, but I had been keeping my eyes open for something to use the sauce for.  This recipe caught my eye and it turned out great!  We all enjoyed it quite a bit!

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