Garlic Sesame Noodles with Chicken

This is my favorite kind of recipe. It's really a concept and then you can really experiment with different versions. I am obsessed with Asian cuisine and 10 times out of 10 when the Hubbs asks..."What do you feel like eating?" I always say some sort of Asian....or Indian. Indian is good too. I digress...Ok. Back to these noodles. I saw lna Garten (aka my bff..that's a whole different post) make a similar version using peanut butter years ago but her recipe intimidated me because of all the ingredients. It has been in my head ever since.

 

This version is made with Tahini (sesame paste). Think sesame butter. It could be easily swapped out for PB. I'm constantly changing up recipes and trying different variations. It's part of the fun! I had leftover Lemon Roasted Chicken so I used that in lieu of the store bought chicken. This is the perfect time for a store bought rotisserie chicken though. The sauce is everything so make sure you taste it and tweak and adjust the seasonings to your taste.

Garlic Sesame Noodles with Chicken

1 Rotisserie Chicken

1 lb. linguine

1 1/2 TBS sesame oil

1/2 c. Tahini (sesame paste)

4 tsp. chili oil

6 TBS soy sauce

2 limes

4 TBS red wine vinegar

1/2 c. peanut or canola oil

2-3 TBS finely minced garlic

 (raw in the sauce so if raw garlic is too intense for you...use less.)

6 scallions

cilantro, chopped

kosher salt and pepper

extra limes for garnish

Pick off the meat on the chicken setting breast meat aside and save the rest for another time...or snackage. Bring a lg pot of water to a boil for pasta. Follow pasta instructions for al dente pasta. Meanwhile, combine all ingredients except cilantro and scallions...whisk really well. Check for seasoning. Remember that chicken snackage?... grab a chunk of that and dip it in and see if you need more lime, salt, pepper...like it hot? Add more chili oil... The flavor should knock your socks off...remember...it's going to flavor a whole pound of pasta! Speaking of pasta..this would be fantastic with any kind of pasta... whole wheat, buckwheat, thick rice noodles.. think pad thai... oh... I love Pad Thai...ok...proceed..

Once the pasta is done, drain and place in large bowl. Pour sauce over hot pasta. Toss. Add chicken and cilantro. Toss. Add scallions reserving a little bit to garnish the top of this glorious mound of happiness. Taste for seasoning and adjust as needed. A squeeze of lime...another pinch or two of salt and pepper....You'll know it's right when you smile at your genius...I'm just sayin'... Whatever you do...don't look at the huge mess you've made in the kitchen...it'll all be worth it...FOCUS.. You're at the home stretch. Top with remaining scallions. Serve with lime wedges. Wait for applause...it will come.

 

 

Happy Cooking!

Perfect Lemon Roasted Chicken

Perfect Lemon Roasted Chicken

 

OK...so I'm a terrible blogger. I haven't blogged all summer! Well what better way to jump right back into it than with this recipe for Perfect Lemon Roasted Chicken. This is a winner. Like most recipes, once you master the basic method.. you can change it up and make it your own...Experiment with different herbs, root vegetables, seasonings...or leave it alone because trust me...it's perfect.

Perfect Lemon Roasted Chicken

1 whole roasting chicken

1 lg onion

1 whole head of garlic

2 lg. lemons

4 lg. carrots peeled and cut in 2 inch. chunks

fresh thyme or rosemary

extra virgin olive oil

kosher salt & pepper

 

Clean chicken and pat dry with a paper towel. Place on roasting pan. Add carrots to pan. Cut a whole head of garlic in half so you the cloves are exposed in both halves.. peel and all. Quarter onion. Place onion and garlic in cavity of chicken. Squeeze lemons over chicken. Place rinds in cavity. Add a small bunch of herbs to cavity. Drizzle top of chicken with enough olive oil to coat well. This will help it brown beautifully. Season liberally with salt and pepper. I can't say this enough...you want to be generous with seasonings when roasting. Start with 1 1/2 TBSP. Remember this will season the entire bird. Chop 3 TBS fresh herbs and sprinkle over chicken. Roast at 450 for 1.5 hrs. Let rest with a foil tent for 20 minutes before serving. This will allow for the juices to redistribute through out the bird. DO NOT CUT before then because that first bite will drain all the juices out with it leaving you with a sad, dry bird. :(

 

Herb Roasted Potatoes

3 lbs red or Yukon gold potatoes

washed and quartered

4 TBSP chopped herbs

(rosemary, thyme, whatever you like)

Olive oil

kosher salt and pepper

 

On a sheet pan, add potatoes and drizzle with enough olive oil to coat. Season liberally with salt and pepper. Add herbs. Toss well with clean hands. Roast at 450 for 30 min. or till golden brown. Toss half way through cooking.

Roasted Carrots

2 lbs. carrots

peeled and sliced on the bias into 1 inch pieces

extra virgin olive oil

kosher salt and pepper

fresh Italian parsley, chopped

 

On a sheet pan toss carrots, olive oil and salt and pepper. Roast at 450 for 25 min. Toss half way through cooking.

Toss with fresh parsley right before serving.

 

Happy Cooking!