4.51 / 5 Stars | 165 Reviews
by MLT
“Absolutely the best punch! A hit at showers, teas and kids’ birthday parties. It’s made with cran-raspberry juice, ginger ale and pina colada mixer and has a beautiful pink color!.”
4.51 / 5 Stars | 165 Reviews
by MLT
“Absolutely the best punch! A hit at showers, teas and kids’ birthday parties. It’s made with cran-raspberry juice, ginger ale and pina colada mixer and has a beautiful pink color!.”
If you told me a week ago that I would willingly adding cold chicken to cold noodles and call it a meal, a meal I’d eat enthusiastically, I’d think you had lost your mind. The various intersections of cold chicken and cold pasta are littered with foods I’d rather forget, such as those macaroni salads with shredded, overcooked chicken, suspiciously squicked together with mayo in a clear plastic take-out container of dubious expiration at the nearest corner deli. Hey, who’s hungry? Probably not you anymore!
But in David Tanis able kitchen (and I hope you’re following his City Kitchen column each week as eagerly as I do) chicken is marinated with a potent mix of ginger, garlic, lime juice and fish sauce before being flash-grilled or broiled and then cooled and roughly chopped. It is then added to rice noodles as long and twisty as skeins of yarn, topped with lots of crunchy vegetables, a medley of two sauces (one potent with chiles, lime and fish sauce and the other nutty and perfect with ginger, peanut butter and toasted sesame), salted roasted peanuts, slivers of cooling herbs (mint, basil and cilantro) into something that’s about as close to a dream of a summery one-bowl meal as we can get, and just in time for our first inferno of a New York City heatwave this year.
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permalink to cold rice noodles with peanut-lime chicken | 76 comments to date | see more: Carrots, Cucumber, Meat, Pasta, Photo, Poultry, Summer, Vietnamese
4.42 / 5 Stars | 14 Reviews
by Krista B
“If you are entertaining mixed palettes, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that ‘full’ feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving.”
Those of you familiar with this blog, already know about my passion for Japanese gastronomy. I…
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Baked chicken with a crispy coating like fried chicken but with much less fat. by MamalDiane on Sunday, June 17, 2012
This luscious lemon bread pops with flavor and texture. The nuts and lemon blend together wonderfully and the glaze takes this bread over-the-top. Definitely a keep-close-at-hand recipe! by Praycookblog on Sunday, June 17, 2012
This recipe takes the classic grilled cheese up to a whole new, gourmet level. by GourmetGab on Sunday, June 17, 2012