Honey Peanut Chicken with Sesame Noodles

This recipe somewhat mimics a dish that Evan ordered the one time we went to Cheesecake Factory.  Except I think this version is better!  This recipe is from the Tasty Kitchen blog.  I had been wanting to try the Sesame Noodles from Pioneer Woman, and they match nicely.

Thai Honey Peanut Chicken

• 2 lbs. chicken, cut into chunks
• 1/2 cup soy sauce (maybe start with a little less; Evan felt it was too salty this last time)
• 1/4 cup honey
• 2 T lime juice
• 2 tsp. minced garlic (2 large cloves)
• 2 heaping tablespoons peanut butter
• 1 tsp. curry powder
• 2 tsp. Sriracha (optional)

Mix all ingredients together and marinate chicken 2-3 hours.  Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done.  Reduce heat to medium low and add pre-cooked veggies if desired.  Serve with sesame seeds. 

Sesame Noodles

• 12 ounces thin noodles, cooked and drained (I cook a 16 oz. package of angel hair pasta, and give the kids the other four ounces with butter)
• 1/4 cup soy sauce
• 2 T sugar
• 3 to 4 cloves garlic, minced
• 2 T rice vinegar
• 2 to 3 T pure sesame oil
• 1/2 tsp. hot chile oil (I use the Sriracha, not sure if that's what this is calling for, but it works!)
• 4 to 5 T canola oil
• 2 T hot water (this seems pointless, I've never added this)
• 3 to 4 green onions, sliced thin

Whisk together all ingredients (except noodles and green onions).  Pour sauce over warm noodles and toss to coat.  Sprinkle with green onions and toss again.

I had this recipe printed out forever before I actually made it.  It looked yummy, but it required me to to go out and buy three specific ingredients.  I try not to make things that require more than two novel ingredients.  However, the sesame oil and the rice vinegar keep well in the cupboard, and I have seen them in other recipes.  They might be handy to have on hand. These noodles are yummy enough I am glad I bought the exotic ingredients!

Breakfast: It's What's for Supper

I have had busy Wednesdays the last two weeks, so I made this both Wednesday nights. Lincoln thoughtfully tore the recipe into about eight pieces, so I decided to type this recipe up before I lose too many crucial pieces. I already lost an important piece after the first week, but it turned out fine the second time, so I must have remembered it correctly!

(I do not know Diane-- this recipe was in our paper with this title. "Breakfast Casserole" seemed a little vague, so I'm keeping the "Diane". Hi, Diane Van Der Woude of Central New York!)

Diane's Breakfast Casserole

• 1 package (16 oz.) frozen hash brown potatoes
• 1 cup cooked, cubed ham
• 1 1/2 cups (6 oz.) shredded cheddar cheese
• 1 cup milk
• 5-7 eggs, beaten (recipe called for 5, I had seven left in the carton, it worked beautifully!)
• 1/2 tsp. salt
• 1 T dry mustard
• Dash cayenne pepper
• 1/2 cup sliced onion (preferably green onion)
• Paprika, to taste

Preheat oven to 350° and grease a 13x9 pan. Spread defrosted hash browns in bottom of pan. Sprinkle ham over potatoes, then sprinkle cheese. Beat together milk, eggs, salt, mustard and cayenne pepper. Gently stir in green onions, and pour over cheese, ham and potatoes. Sprinkle generously with paprika. Bake for 40-45 minutes.

Before cooking. It looks like there are WAY too few eggs in there...

But it bakes right up over all the chunky ingredients.

This recipe is very easy to make ahead of time, and is a delicious one-dish meal.

Another popular "Breakfast for Supper" around here is Baked Oatmeal from the Tidy Mom website. My kids love to sprinkle mini chocolate chips and heavy cream on it, or maple cream.

Baked Oatmeal with Peanut Butter

• 1 1/2 cups quick cooking oats (I always use old-fashioned, they work fine)
• 1/4 cup packed brown sugar
• 1/4 cup white sugar
• 3/4 cup milk
• 1/4 cup melted butter
• 1 egg
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 tsp. vanilla
• 1/2 cup peanut butter

Preheat oven to 350° and grease a 13x9 pan. Mix all ingredients together in a large bowl. Spread in pan and bake 20-25 minutes, or until edges are golden brown. Serve with milk, cream, raisins, chocolate chips, fresh fruit, maple syrup, maple cream-- use your imagination!