Cold Noodle Salad Jars

So here it is… the recipe 86% of my Instagram Story followers asked me to post, lol! Love these salad jars because they make lunch quick and easy all week long; just grab and go! If you like the peanutty flavor combo of Chinese restaurant Cold Noodle, you’ll love this salad jar version with added fresh veggies and seasoned ground chicken. Enjoy!!

Ingredients: Makes 5, 10 oz salad jars

  • 1 lb ground chicken
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp oyster sauce
  • salt and pepper
  • 1/2 cup creamy peanut butter
  • 4 tbsp rice vinegar
  • 4 tbsp lime juice
  • 2 tbsp toasted sesame oil
  • 2 tbsp low sodium soy sauce
  • 2 tbsp water
  • 2 tbsp sugar
  • 9 oz cooked rice noodles
  • 2 cups shredded broccoli slaw mix
  • 1 cup zoodles (from 1 medium zucchini)
  • 1 cup shredded carrot
  • 1/2 red pepper, diced
  • shelled, unsalted roasted peanuts for garnish
  • fresh cilantro for garnish
  • Trader Joe’s EBTB Sesame seasoning for garnish

Directions:

  1. Brown the ground chicken in a skillet over medium heat. Halfway through cooking, add the garlic, ginger and oyster sauce. Season with salt and pepper, set aside and let cool completely.
  2. Meanwhile, make the dressing by whisking together the next 7 ingredients (peanut butter through sugar). Prepare the noodles according to package directions, drain and rinse. Toss warm noodles with 3 – 4 tbsp of dressing and set aside to cool.
  3. To assemble the salad jars evenly divide and layer the remaining ingredients in the following order: chicken, broccoli slaw, carrots, zoodles, red pepper, rice noodles. Add a tablespoon of dressing in between the chicken and slaw layer and the red pepper and noodle layer. Top with a sprinkle of roasted peanuts, fresh cilantro and EBTB seasoning if desired. Seal and refrigerate for up to 5 days.
  4. Serve by gently shaking the jar and then pouring contents onto a plate or into a bowl. Or… simply eat right outta the jar!

Comments:

You can use whatever vegetables you like in this salad, the sky’s the limit really. I simply grabbed what I had on hand which included broccoli slaw, shredded carrot, a lone zucchini and a half of a left over red pepper. I like the broccoli slaw over cabbage slaw because it doesn’t get soggy that easily. You will also end up with some extra dressing; save it and dip apple slices as a snack!

 

 

Pastrami Spiced Salmon

I recently served this dish at a baby shower brunch that I catered and it got rave reviews and several recipe requests! I can’t take credit for the original recipe, however I did make a few tweaks to make it my own. It’s best prepared the day before and served at room temperature*. The fennel and dill sauce is a must! Enjoy!!

Ingredients: Easily feeds 10 – 12 people

  • 3 – 4 lb salmon filet, skinned and pin bones removed
  • 1/2 cup low sodium soy sauce
  • 1/3 cup sugar
  • 1/3 cup kosher salt
  • 1 tbsp smoked paprika
  • 2 tbsp coriander
  • 2 tbsp + 2tsp ground fennel
  • 1/2 tbsp pepper
  • 1/4 cup molasses
  • 1 tsp cayenne pepper
  • 2 bay leaves
  • 1 cup sour cream
  • 3 tbsp prepared horseradish
  • 1 tbsp fresh dill, chopped

Directions:

  1. BRINE THE SALMON: Mix together the soy sauce, sugar and kosher salt. Combine it with the salmon in a large ziplock bag or shallow dish, making sure the filet is coated evenly. Refrigerate at least 30 minutes but no more than 3 hrs.
  2. Meanwhile, prepare the RUB by combining the paprika, coriander, 2 tbsp of fennel and pepper in a small bowl.
  3. Remove salmon from the brine, rinse and pat dry. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  4. Place salmon on the paper and carefully rub mixture into both sides. Bake for 20 – 30 minutes depending on the thickness of the filet.
  5. While the salmon bakes, make the GLAZE by mixing together the molasses, cayenne and bay leaves. Bring to a boil then allow mixture to cool slightly.
  6. When salmon is done cooking, remove from oven and glaze. Not all of the glaze may be used. Let salmon cool and then cover and refrigerate until ready to serve, allowing sufficient time for the filet to come to room temperature first (3 – 4 hrs)*.
  7. To make the SAUCE mix together the sour cream, horseradish, 2 tsp fennel and dill in a small bowl.

Original recipe courtesy of Paula’s Pantry

Serving:

To display and serve the salmon, I use kitchen shears to trim around the parchment paper and then transfer the filet (with parchment underneath to prevent it from falling apart) to a serving dish. You can try and cut the salmon into thin slices but in my experience, it tends to flake apart. I use a small spatula when serving and break off “slices” and serve it with a dollop of sauce on some kind of small toasted piece of bread.

IMG_8368

Great for a Brunch!

Corn and Blueberry Salad

This is a tasty summer salad that pairs well with everything from hot dogs and hamburgers, to ribs, pulled pork, tacos or carnitas! If you’re short on time, use left over corn on the cob or defrost a bag of frozen corn if you’re truly desperate! No matter how it comes together, it’s always a crowd favorite! Enjoy!!

Ingredients: Feeds 6-8

  • 6 ears sweet corn, cooked and cut from the cob
  • 1 cup blueberries
  • 1 small cucumber peeled and sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 small jalapeño seeded and finely chopped
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp cumin
  • 1 tsp kosher salt

Directions:

  1. In a medium sized bowl combine cut corn, blueberries, cucumber, red onion, cilantro and jalapeño.
  2. In a small bowl whisk together the lime juice, olive oil, honey, cumin and salt.
  3. Toss corn mixture with dressing to coat.
  4. Chill before serving, can be refrigerated up to 24 hours.

*Original recipe from Paula’s Pantry

 

Farro Salad with Roasted Veggies and Grilled Chicken

This deliciously refreshing and filling salad is perfect for a weeknight when prep time is limited!  The veggies roast up in under 20 minutes and if you have the farro and grilled chicken on hand already, from start to finish you can be enjoying this healthy and hearty dish in 30 minutes or less! On the flip side, this is a great dish for a get together and if served family style, is sure to impress!!

Ingredients: Feeds 4 – 6

  • 1 bunch asparagus, trimmed
  • 2 carrots, sliced on a bias
  • 2 shallots, quartered
  • 6 tbsp olive oil
  • kosher salt
  • 2 tbsp tarragon vinegar
  • 1 tbsp flat leaf parsley, chopped
  • 1 tsp lemon zest
  • black pepper
  • 5 oz baby arugula (1 package)
  • 1 1/2 cups cooked farro (approx 3/4 cup uncooked)
  • 1/4 cup chopped almonds
  • 1/4 cup Parmesan cheese, grated
  • 1 1/2 lbs grilled chicken, sliced

Directions:

  1. Preheat oven to 400 degrees.
  2. Toss asparagus, carrots and shallots in 2 tbsp olive oil and a pinch of kosher salt.
  3. Roast the veggies in a single layer on a rimmed baking sheet for 15-20 minutes or until they are tender.
  4. Meanwhile, whisk together the tarragon vinegar, parsley, lemon zest, a pinch of both black pepper and kosher salt, and remaining olive oil in a large bowl.
  5. Add arugula and cooked farro to the bowl and toss to coat.
  6. Divide the salad mixture among your plates. Top each with a serving of roasted veggies and slices of grilled chicken.
  7. Sprinkle each dish with chopped almonds and grated Parmesan.

Suggestions:

  • For a meatless meal, eliminate the grilled chicken! Farro provides ample fiber to this dish and will leave you feeling satisfied.
  • Or sub your favorite meat/protein for chicken; try grilled pork, steak or salmon filets.
  • Cook a large batch of farro ahead of time and keep it on hand for recipes like this.  It keeps well for 3-5 days in the fridge.
  • If you don’t have tarragon vinegar on hand, combine 2 tbsp white wine vinegar with 1 tbsp fresh chopped tarragon. You may wish to eliminate the parsley from the dressing and use it as a garnish if you go this route.

*Original recipe adapted from Cooking Light