Vietnamese-Style Noodle Salad

Ingredients

  • 1/3 cup Asian fish sauce
  • 3 Tbsp. rice vinegar
  • 3 Tbsp. lime juice
  • 2 Tbsp. packed brown sugar (I used light brown sugar)
  • 1 large clove garlic, minced
  • 2 Tbsp. finely chopped fresh ginger
  • 1/2 jalapeño pepper, stemmed and seeded if desired, finely chopped
  • 3 Tbsp. finely chopped green onion
  • 1 Tbsp. chopped fresh basil or mint (used mint)
  • 8 oz. dried rice vermicelli noodles, broken in half
  • 1 Tbsp. canola or vegetable oil (used canola oil)
  • 1 Tbsp. chopped fresh ginger
  • 4 cups vegetables, such as sliced sweet pepper, snow pea pods, and/or julienned carrots (used 1 cup each of snow pea pods, julienned carrots, thinly sliced yellow onion, thinly sliced cremini mushrooms, and sliced water chestnuts)
  • 1 cup shredded romaine lettuce
  • 1/4 cup fresh basil and/or mint leaves (used mint leaves)
  • Salted peanuts and lime wedges

Directions

  1. Take a small mixing bowl out and add the following ingredients to it, stirring to combine: fish sauce, rice vinegar, lime juice, brown sugar, garlic, finely chopped ginger, jalapeño, green onion and chopped mint.
  2. Get a pot of water boiling and immediately take it off the heat. Stir the noodles in, letting the stand for 5 minutes or however long the package they came in recommends until the noodles feel softened. Drain the noodles, rinsing them under cold water until they’ve cooled down and drain them one more time.
  3. Take a wok or large heavy skillet and pour the oil into it (I used a large cast-iron skillet), setting the skillet over medium-high heat. Once the oil’s hot, toss the chopped ginger in, stirring constantly for 10 seconds. Mix the vegetables in now, continuing to stir for another 2 minutes or until the vegetables become crisp-tender.
  4. Divide the noodles, vegetables and romaine between 6 bowls, spreading the dressing over them. Top with the basil and/or mint leaves and serve with the peanuts and lime wedges.

There are a lot of things that go into this dish but they all work together to create a tasty dish ! That sauce really brings the major flavors, the vegetables help bulk up the dish and bring a variety of textures, the mint leaves bring a freshness, the peanuts add a crunchy texture and squeezing that lime wedge over the entire dish just helps brighten the whole thing, making it even tastier !

This recipe came from Better Homes & Gardens.

I wasn’t paid in any form to promote Better Homes & Gardens.

Take care everybody !

Larb Salad

Ingredients

  • 1 teaspoon oil
  • 1 package extra-firm tofu, pressed to remove excess water and crumbled afterwards
  • Juice of 2 limes, divided
  • 1/4 cup thinly sliced shallots
  • 1 scallion, thinly sliced
  • 5 cilantro sprigs, sliced
  • 2 tablespoons soy sauce (we used reduced-sodium soy sauce)
  • 1 or 2 mint sprigs, chopped
  • 3/4 teaspoon ground dried Thai chiles (or red pepper flakes) (we used red pepper flakes)
  • 8 lettuce leaves (iceberg or romaine), for serving (we used romaine)

Directions

  1. Take a medium-sized sauté pan (we used a large skillet) and pour the oil, setting the pan over medium heat. Once the oil’s hot, add in the tofu along with juice from 1/2 of a lime. Occasionally stir the tofu for 4 to 5 minutes or until the tofu has a light brown color to it.
  2. Take the tofu out of the skillet and add it to a mixing bowl. Add everything else but the lettuce leaves to the bowl, stirring to mix thoroughly.
  3. Spoon the tofu mixture into the lettuce leaves and eat right away.

DSC_0929 copy 2

This was so freaking delicious ! It was supposed to be enough to fill 8 lettuce leaves but their leaves must’ve been on the smaller side ’cause we ran out of filling before we got to the 8th leaf. You can also kick up the heat in this by mixing in a minced jalapeño or serrano (seeds left in). We will definitely enjoy eating this again in the future !

This recipe came from “The Super Easy Vegan Slow Cooker Cookbook”.

We weren’t paid in any form to promote “The Super Easy Vegan Slow Cooker Cookbook”.

Take care everybody !

Vietnamese Peanut Sauce Chicken Wings

Ingredients

  • 3 lbs. of chicken wings, tips removed, wingettes and drumettes separated
  • Kosher salt and freshly ground black pepper for seasoning
  • Cooking spray
  • 3 finely chopped large garlic cloves
  • 1 Tbsp. vegetable oil
  • 1/3 cup fish sauce
  • 1/3 cup firmly packed light brown sugar
  • 2 to 3 tsp. Asian chili-garlic sauce (we used 3 tsp. of sambal oelek)
  • 3 Tbsp. finely chopped toasted peanuts (we used dry-roasted peanuts)
  • ¼ cup torn cilantro and mint leaves

Directions

  1. Preheat the oven to 425 degrees. Take two baking sheets and line them with aluminum foil. Spray the foil with the cooking spray. Divide the chicken wings between the two sheets, seasoning the top of the chicken with salt and pepper. Stick one sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, switching the sheets (middle rack sheet going on the bottom rack and vice versa)  and letting the wings cook for another 30 minutes.
  2. While the chicken wings are cooking, take a small saucepan and set it over medium heat. Pour the oil into the saucepan, letting it get hot. Now add in the garlic, stirring constantly for a minute or two or until the garlic looks golden. Mix in the fish sauce, brown sugar, and chili-garlic sauce, bringing the sauce to a simmer. Let it simmer, stirring occasionally until thickened and reduced down to about ½ cup (they said this could take between 4 to 5 minutes but it took longer than that for us). Mix in the peanuts.
  3. Take the cooked wings and place them in a large mixing bowl. Pour the the sauce over the wings, tossing the wings to coat. Sprinkle the cilantro and mint over the wings and enjoy !
DSC_0186 copy 2DSC_0188

We tried the wings with cilantro and mint but we didn’t think the cilantro brought anything to the dish. The mint though tasted really good with the flavors from the sauce.

This sauce recipe came from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Steamed Green Beans With Lemon-Mint Dressing

Ingredients

  • 1 pound green beans, trimmed
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon minced shallots
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Steam the green beans for 4 minutes or until they get crisp-tender, draining them afterwards.
  2. While the green beans are steaming, take a large mixing bowl out and whisk together the mint and remaining ingredients. Once the green beans are done steaming, add them to the bowl and toss them so they get coated in the dressing.
dsc_0021

This is a delicious veggie side dish ! The green beans had a nice bite to them and the dressing was nice and bright tasting. You do taste the mint in this but it’s not overwhelming, it’s just a nice background flavor to the lemon juice in the dressing. This is supposed to serve 4 but it’s delicious enough that mommy and me finished it off all by ourselves !

This recipe came from Cooking Light.

We weren’t paid in any form to promote Cooking Light.

Take care everybody !

Citrus Bourbon Slushies

Ingredients

  • 1 cup bourbon whiskey (we used Jim Beam)
  • ¾ cup fresh lime juice
  • 10 tablespoons fresh lemon juice (we used 8 tablespoons)
  • 1 ¾ cups simple syrup (We did a 50:50 ratio of sugar and water with our simple syrup and let it cool down to room temperature afterwards)
  • ¾ cup chopped fresh mint leaves (we finely chopped our mint)
  • ¼ cup water
  • Lemon slices and mint leaves, for garnish

Directions

  1. Add all the ingredients to a large plastic freezer-safe bag. Seal the bag and place it in the freezer for anywhere from 6 hours to overnight so the mixture gets frozen. Once frozen, take the bag out and massage it with your hands until the mixture takes on a slushy consistency. Pour into glasses and garnish with lemon slices and mint leaves.
dsc_1950

They called this “Citrus Bourbon Slushies” but we call it Swamp Slushies ! Don’t let the looks decieve you, this is a delicious drink to have on a hot day. Hell, it’s a delicious drink to have anytime of the year ! There’s a nice level of sweetness without being overpowering, you can taste the bourbon but it’s not overwhelming (oh, you will feel it as well !) and the mint gives it a nice freshness. The lime and lemon juice brightens the drink but doesn’t make it pucker-inducing at all. We don’t know what happened ‘cause the photo for this drink made it look yellow-ish but ours ended up looking like swamp water. The drink was too good to not post even though it visually didn’t turn out the same as the magazine’s picture did. So we decided to embrace the difference and give it the name that seemed fitting ! This is a great drink to have for the summer time but it could be a fun drink to serve in October for a Halloween party !

We got this recipe from People magazine.

We weren’t paid in any form to promote Jim Beam or People magazine.

Take care everybody !

Vietnamese Chicken Salad

Ingredients

  • ¾ cup mayonnaise
  • 3 Tbsp. minced shallots
  • 1 Tbsp. chili garlic sauce
  • 1 Tbsp. sugar
  • 2 tsp. grated fresh ginger
  • 2 tsp. fish sauce
  • Minced zest of 1 lime
  • 2 tsp. fresh lime juice
  • Salt to taste (we used kosher salt)
  • 4 croissants, split (or 1 baguette*) (we used a baguette)
  • 3 cups diced rotisserie chicken (we used breast meat)
  • ¼ cup chopped fresh mint
  • ¼ cup shredded carrot
  • Romaine lettuce (we used 1 lettuce leaf per sandwich)

Directions

  1. In a small mixing bowl, whisk together the first 8 ingredients, seasoning it with salt.
  2. Spread 1 tablespoon of the mayonnaise mixture onto each cut side of your choice of bread.
  3. Take a large mixing bowl and add to it the chicken, mint, carrot and remaining mayonnaise mixture, stirring to combine (we seasoned this with more salt at this point). Serve the chicken salad on the bread along with the romaine.

*If you’re using a baguette, cut it into 4 pieces, cutting each piece in half. Scoop out some of the center soft bread where you’ll be placing the chicken salad (we forgot to scoop out the bread but the sandwich still turned out just fine).

DSC_1913DSC_1909

The flavors of this are more on the subtle side but you can still taste the fish sauce and mint. The crunch from the lettuce is a nice contrast against the tender chicken. This would be a great picnic sandwich !

We got this recipe from Cuisine at Home.

We weren’t paid in any form to promote Cuisine at Home.

Take care everybody !

Mojito Pops

Ingredients

  • ¾ cup cold water
  • 6 tablespoons light rum
  • Juice of 1 lime
  • 2 tablespoons sugar
  • ¼ cup fresh mint leaves
  • 6 (2-ounce) paper or plastic cups or shot glasses
  • 6 pop sticks

Directions

  1. Take a small saucepan out and add to it the water, rum, lime juice and sugar. Turn the heat up just high enough for a simmer to occur. Once simmering, add the mint into the saucepan, lightly mashing it afterwards. Let it simmer for 2 minutes then take the saucepan off the heat. Let the mixture cool for 15 to 20 minutes (we went with 15 minutes).
  2. Strain the mixture into a glass measuring cup (we put a strainer over a small mixing bowl). Throw away the mint leaves. Divide the mixture among the 6 cups. Place a small piece of aluminum foil over each cup. Place them in the freezer for 1 hour.
  3. Take each stick and place it through the middle of the foil. Leave in the freezer for 2 hours or until firm.
  4. When you’re ready to eat, take the foil off and peel away the paper cups or with a plastic cup, gently twist it out or if you’re using shot glasses, run the bottom of the glass under cool running water until the pop comes out or run a small thin knife around the inside edge until the pop comes loose (we used paper cups).
dsc_1732dsc_1736

This is a really refreshing popsicle to have on a hot day. The mint comes through right away, we loved it. We will say that you’re not going to get drunk from eating this (we couldn’t taste the rum at all) but this was still a treat we enjoyed regardless.

Recipe source unknown.

Take care everybody !