Hello and Happy Wednesday! This is Julia from Julia’s Album blog (you can also ALWAYS find me on PINTEREST) where I regularly share recipes for easy, family-friendly meals and dinners, with an occasional dessert thrown in for good measure. What I share on my blog is what my family and I eat on a regular basis. I am very excited to be guest posting today on BHG Delish Dish blog to share this delicious, easy-to-make weeknight dinner: Asian Sesame Chicken & Noodles:
I love making pasta recipes. There are literally endless combinations of ingredients you can come up with when preparing pasta meals. So far I’ve made and published over 40 pasta recipes on my blog – the best of which can be found here. I also love Asian-inspired dishes, which is why my recipe choice fell on these Asian Sesame Chicken & Noodles from Better Homes & Gardens enormous recipe archives.
The original BHG recipe is very good as-is, it hardly needs any changes. I only added some extra veggies and made simple substitutions, such as using ground ginger instead of fresh ginger (which I did not have), I also sauteed chicken on the stove top instead of using grilled chicken, and added toasted sesame seeds. I also included a gluten free option to this recipe.
And, here are the changes I made to the original BHG recipe:
- I used ¼ teaspoon of ground ginger instead of 1 tablespoon of fresh ginger (I did not have fresh ginger on hand).
- I used a little bit more green onions – 5 green onions, finely chopped while the recipe calls for 1/3 cup.
- I used 2 red colored bell peppers to add color to the dish!
- I added broccoli. I used about ½ pound of broccoli, cut into bite sized chunks. I added this sliced broccoli to the pot with boiling water and pasta at the very end, to blanch it for 1 minute. Then, I drained both the pasta and the broccoli and returned both back to the saucepan (step 2), and just followed the recipe from there.
- Instead of using grilled chicken, I sauteed finely sliced chicken breast on high heat in olive oil and salt and pepper. Depending on what you have available, use grilled chicken or saute it on the stove top like I did!
- I added 1 tablespoon of toasted sesame seeds at the very last step of the recipe.
If you want to make the original BHG recipe gluten free, do the following 2 substitutions:
- Use gluten-free brown rice fettuccine instead of regular, wheat pasta
- Use gluten-free soy sauce or gluten-free tamari sauce
What’s also nice about this recipe is that you can serve it either hot or cold (at room temperature) which makes it a great dish to make ahead, or even to bring to a party!
Asian Recipes, Chicken, Chicken & Pasta, Chicken Recipes, Delish Dish, Dinner, Pasta | Tags:
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There’s something so satisfying (yet a bit indulgent) about a big plate of pasta, right? But what if you could make it just a little lighter and shave off a little of that guilt? Starting with this recipe, I replaced half the noodles with carrot ribbons, and guess what…JUST as satisfying! It’s a great flavor combo, too- sun dried tomatoes, cherry tomatoes, parsley and fresh mozzarella balls. Perfect when entertaining, or for a weeknight dinner.
Click HERE for the BHG recipe that I have adapted. Use any type of pasta you’d like (wheat, gluten-free, etc…they type I used with the curly edges is called Riccia). To lighten things up, substitute about half of the pasta serving per person with carrot ribbons. I have found this to be about 1-2 carrots per serving, depending on how big the carrots are. When boiling the pasta, I just throw the carrot ribbons in the water for the last 1 minute the pasta is cooking, then strain it all together. But be sure not to leave the carrots in too long- they are so thin that they will fall apart quickly when over cooked. One minute or less should do it, just until they start to wilt.
You can also use carrot ribbons to replace all the pasta if you like! For this version, instead of boiling the carrots, try just quickly sauteeing the ribbons over medium heat in a non-stick pan with a bit of olive oil until they wilt (about 3 minutes).
For the Two-Tomato Pasta recipe, click here. For my version substitute carrot ribbons for half (or all!) of the pasta. Enjoy!
Photos and illustration by Erin Gleeson for The Forest Feast, a blog and cookbook inspired by living in a cabin in the woods.
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Whenever I host a brunch party, I love making quiche. It’s a simple way to serve eggs to a crowd and it feels a little special. Plus, it’s easily made ahead and delicious even as it cools.
This BHG Quiche recipe is amazing because it’s so adaptable- you can literally add anything to the egg mixture!
Some filling ideas:
- sliced or grated zucchini squash
- big slices of tomato
- pesto and goat cheese
- caramelized red onions
- sausage and fresh herbs
- scallions (green onions)
The list is endless! And it’s great because you can also just use whatever you have in the fridge. I usually cook the veggies or meat before adding it to the quiche to assure it’s fully cooked when the egg mixture is set. I use a pre-made pie crust, but you could certainly make your own.
For the version above, I added ribbons of yellow zucchini squash to the egg mixture, plus grated jack cheese, and a sprinkling of thyme. I made the ribbons of squash using a potato peeler, running it lengthwise down the squash. You could also use a mandolin. Another idea is to simply add big slices of tomato and grated cheese, like below.
Click here for the recipe. Happy brunching!
Photos and illustration by Erin Gleeson of The Forest Feast, a cookbook and blog inspired by living in a cabin in the woods.
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I made a big batch of these Butternut Quesadillas recently for a party, and they were a hit! They’d be perfect for a Superbowl Party. I started with this BHG recipe for Avocado Quesadillas, but swapped the avocado out for roasted, mashed butternut squash. I found that with the squash, you didn’t need quite as much cheese, and it was still moist and delicious! I made them ahead of time and kept them warm in the oven, which worked great.
I use a potato peeler to remove the rind from the squash, which makes things much quicker. Then you can just slice it up and remove the seeds. I cut the squash into cubes (about 1 inch) and spread them out on a cookie sheet. Drizzle liberally with olive oil, then sprinkle with salt and pepper. Roast them at 400 degrees for about 30 minutes, or until a fork goes in easily and they are a bit browned. When they come out, mash them in a bowl with a fork.
Just spread about 2 tablespoons of mashed butternut squash onto a tortilla (I used corn). Then sprinkle with cheese (I used Manchego like in the BHG recipe, but anything works!), and a pinch of fresh thyme. Cover with another tortilla and heat in a skillet until the cheese melts, flipping once. Stack the quesadillas in a warm oven until it’s time to eat. I cut them right before serving, and top each with a dollop of sour cream and/or salsa.
Appetizers, Delish Dish, Easy Appetizers, Easy Dinners, Let's Party, Vegetarian, Vegetarian Meal Ideas | Tags:
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It’s here, it’s here, Fresh cookbook is here! Hello again, it’s Sheena, digital food editor for bhg.com, joining in. I have not-so-patiently been waiting for this book, and warm summer-like weather to get here so I could start cooking from it. This weekend I dove in with the Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula recipe. I’m here in Iowa, where, in case you haven’t heard, we have stellar sweet corn! So I grabbed my fresh-from-the-market sweet corn and got shucking. With the husks removed, I made easy work of cutting the corn off the cob with my handy Oxo Corn Peeler.
I do my best to cook healthy. This summer recipe is loaded with fresh produce, hence, lots of good-for-me vitamins, but it’s also got quite a bit of cream and cheese. I made an easy swap of fat-free half and half which saved me 49 calories and 9 g fat per serving. I didn’t touch the cheese amount. For me, the cheesier the better – and not just as it pertains to food. It might not be quite as rich, but it was darn good. If I had been willing to share this meal with anyone else, they would agree it was deliciously indulgent.
Tabbouleh is a healthy grain based Mediterranean dish and serving it like this in little endive boats is so much fun! I started with this BHG Tabbouleh recipe and made it my own. You can buy boxes of tabbouleh mix at most grocery stores, and then customize them by adding lots of fresh veggies and herbs like tomatoes, bell pepper, mint and parsley. You really can’t go wrong! It’s colorful and great as an appetizer or a side.
- 1 5 1/4 ounce package tabbouleh (wheat salad) mix
- 1 cup boiling water
- 1 1/2 cups chopped tomato
- 1 cup chopped yellow, red, and/or green sweet pepper
- 1/2 cup sliced green onions
- 1/2 cup snipped fresh parsley
- 1/2 cup snipped fresh mint
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- endive leaves
1. In a large bowl combine tabbouleh mix with spice package. Stir in the boiling water. Cover and chill for 30 minutes or up to 24 hours.
2. Stir in tomato, the sweet pepper, green onion, parsley, mint, lemon juice, olive oil, and black pepper.
3. To serve, spoon onto endive leaves. (Or cover and chill up to 24 hours.) Make 6 servings and works as an appetizer or side.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.