Sesame Noodle Salad

I would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld.

Prep: 15 mins Cook: 5 mins

Ingredients:

• 1 (16 ounce) package angel hair pasta
• 1/4 cup sesame oil
• 1/4 cup soy sauce, or more to taste
• 1/8 cup balsamic vinegar
• 1 tablespoon hot chili oil
• 1/8 cup white sugar
• 1 Tbsp. minced garlic
• 1 teaspoon sesame seeds, or more if desired
• 2 green onion, chopped
• 1/2 red bell pepper, diced
  

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, garlic and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad. *I prefer it cold as it really does get better the next day!

Italian Meatballs

Serving: 6



Ingredients:

• 1 cup bread crumbs
• 1 lb ground beef
• 2 Tbsp olive oil
• 1/2 cup water
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried parsley
• 1/4 tsp dried oregano, crushed
• 1 tsp salt
• Dash of pepper
• Marinara sauce

Directions:

1. combine bread crumbs and water
2. Stir in eggs, Parmersan cheese, herbs, salt, and pepper
3. Add meat;mix well
4. With wet hands, form 20 to 24 small balls
5. Heat oil and cook meatballs until brown, turning regulary, over los to medium heat
6. Place meatballs on paper towels to absorb any oil
7. Heat sauce to a boil. Lower to simmer, add meatballs, and cook, loosely covered, for 30 to 40minutes
8. Serve with spaghetti

Homemade Veggie Chips

these easy snacks are a fun, healthy indulgence.

Serve 6

Ingredients:

• 3 beets, trimmed and peeled
• 2 sweet potatoes, peeled
• 1 Idaho potato, peeled
• 1 quater canola oil
• coarse salt

Direnctions:

1. Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8 inch thick. If any of the idaho potato slices seem damp, pat dry.
2. Pour oil into a large, high-sided skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the skillet, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Don't crowd the skillet. Fry, turning as needed, until chips are golden brown.
3. Lift chips out of the skillet with a slotted spoon, shaking off excess oil; drain on a brown-paper bag. Add salt to taste. Serve warm

Orange Baked Ham

Serve 20 for dinner Prep 15 min Cook 1 hr

Ingredients:

• 1 (10-12 pound) fully cooked, spiral-cut smoked ham on the bone
• 6 garlic cloves
• 8 1/2 oz. orange marmalade
• 1/2 cup French's Honey Dijon mustard
• 1 cup light brown sugar, packed
• 1 orange, zested
• 1/4 cup freshly squeezed orange juice

Directions:

1. Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
2. Mince the garlic in a food processor. Add the marmalade, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
3. Serve hot or at room temperature.

Honey Balsamic Green Bean

Serve 4 to 6 Prep 10 min Cook 30 min

Ingredients:

• 1 Lb green bean
• 6 sweet peppers, seeded thinly sliced
• 1 Tbsp Olive oil
• 1 Tbsp minced garlic
• 1 Tbsp balsamic vinegar
• 1 tsp honey
  
• 1 tsp onion powder
• Salt and freshly craked black pepper
  
  
  

Directions:

Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 3 to 4 minutes. Immediately remove the beans from the water and add them to an ice water to stop the cooking process. Drain.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring often. Oncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook about 10 more minutes.

Transfer the beans to a serving bowl and serve.

Mango Couscous

Ingredients:

1 cup couscous
1 Mnago, peeled and diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 tsp freshly squeezed lime juice
1 Tbsp chopped mint (optional)
salt & pepper to taste

Directions:
1. Cook couscous according to package directions.
2. Combine with Mango, red onions, cilantro & lime juice.
3. Season to taste with salt and black pepper.

Grilled Curried Shrimp with yogrut sauce

Serve 4 Prep: 10 mins Cook: 10 mins

Ingredients:

3/4 lb shrimp, cleaned and shelled, tails on.

Marinade Sauce

2 Tbsp Red curry paste
2 tsp vegetable oil
1 Tbsp minced garlic
1 Tbsp freshly squeezed lime juice

Dipping sauce

1 7-oz container Greek yourt
1 tsp grated ginger
1/2 tsp minced garlic
1 Tbsp chopped cilantro
Lime wedges (optional)


Directions:
In a large bowl, whisk together red curry paste, vegetable oil, garlic & lime juice. Add shrimp; toss to coat.
Mean time, mix together yogurt, ginger and cilantro and garlic in a small bowl. Season to taste with black pepper
Heat grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
Arrange shrimp on platter and serve with yogurt sauce. Garnish with lime wedges if desired.