Tuesday, April 21, 2009

Spicy Ginger Pasta

Spicy Ginger Pasta -
When I found this recipe, it originally called for chicken and broccoli - no peppers. But since we're not big meat eaters around here and I can never have enough veggies, I nixed the chicken and added the peppers. I think it's 100 times better (any veggies would be great in this dish). Also, careful with the ginger and red pepper flakes. This dish can get super spicy in hurry if you're too generous with either.

8 – 10 oz Angel hair spaghetti
1 cup Broccoli florets
1/2 Red pepper
1/2 Green pepper
1/2 Yellow pepper
½ cup chopped peanuts

Sauce:1 cup Kraft Toasted Sesame dressing (I have always used the low-fat version of this dressing to make it a bit healthier and it's still packed with flavor).
3 Tb Soy Sauce
½ tsp Garlic powder
¼ - ½ tsp Red pepper flakes
½ tsp freshly grated ginger. I really love the ginger, so I never measure. I do WAY more than ½ tsp. I just keep adding and adding.

Directions: Cook pasta according to package. When there is 3 minutes left, add the broccoli. Meanwhile, in a fry pan add a bit of olive oil (or plain Veg oil). Fry peppers. (When frying, I turn the heat way up to get the pan super hot before adding the peppers. It browns the peppers a bit, while keeping them a bit crunchy). Add the sauce to the pan. Turn down heat and saute until pasta is ready - makes a nice reduction sauce.
Put pasta in bowl. Pour sauce on top. Gently mix. Sprinkle peanuts on top.

Turkey & Swiss with Spicy BBQ dip

Turkey & Swiss sandwich with Spicy BBQ dip - Ok, this sounds so basic, but trust me the combo of the toasted sandwich with the magic dip (we may as well say it's magic because that's how it tastes in your mouth), makes this one of our favs.

1 Loaf french bread
3/4 lb deli turkey (make sure you get the yummy turkey from the deli. It makes all the difference.)
Provolone and Swiss cheese
Red Leaf lettuce or spinach
Roma Tomato
Red onion
Avocado (you can slice them, but we like to smash the avocado to it's more like a spread. Makes dipping a lot easier too).

Dip: And yes, this is hands down, the-not-to-be-trifled-with, money maker.
½ c brown sugar
½ c BBQ sauce (spicy honey from Kraft is best. Gives it a bit of a kick with a touch of sweetness)½ c water

Cut bread length-wise (don't cut all the way through). Place turkey on one side, and cheese on the other. Broil on low until cheese is bubbling and browned. While sandwich is cooking, heat ingredients for dip in small pot. Heat until sugar is dissolved. When sandwich is done, dress with toppings, cut into slices, and serve with hot dip.

Baked Cheese Dip

2 Loaves French Bread
16 oz Cream Cheese
8 oz Sour Cream
8 oz Salsa
3 C Shredded Cheese (I like to get the pre-shredded Mexican Blend)
Hollow out one loaf of bread by cutting off the top and pulling out the bread. Place it on a cookie sheet at bake for 5 min. at 450 degrees just to crisp it up.
Mix all the other ingredients together. Spoon into baked bread loaf and place bread lid back on top. Wrap in aluminum foil, place on cookie sheet. Bake 1.5 hrs at 350 degrees.
Cut the other loaf into chunks for dipping.