Naughty and Nice

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I have two recipes for you today. One is a healthy yummy summer salad and the other is a sinfully delicious chocolate dessert.

Asian Summer Salad
I had the blessed opportunity to bring dinner to a dear friend of mine and knew I wanted to make the Chicken Lettuce Wraps. But I didn't know what to make for a side dish. I asked around for advice, and decided on this noodle salad from The Pampered Chef. Prep time was very easy. Chopping up the veggies while boiling the pasta is the only thing that took time. Just make sure to give it enough time to marinate.

8 oz. vermicelli pasta (an extra thin spaghetti - angel hair works well too)
3/4 cup julienne-cut carrots
3/4 cup julienne-cut zucchini
3/4 cup chopped red bell pepper
1/3 cup sliced green onions
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick

1/4 cup vegetable oil
3 T rice vinegar
3 T soy sauce
2 tsp sugar
1/4 tsp red pepper flakes (or to taste)
1 tsp finely chopped fresh gingerroot
1 garlic clove, pressed
1 cup chopped peanuts or cashews
chopped fresh cilantro

Cook and drain pasta according to directions and set aside. Meanwhile, cut, julienne, and chop vegetables and deli meat. Add to pasta. Combine dressing ingredients and pour over salad. Toss well. Cover and refrigerate at least one hour to allow flavors to blend. Garnish with chopped nuts and cilantro. Serve cold or warm.

Chocolate Pudding Dessert
Next up is a family favorite and very easy to make. It is often my "go-to" recipe of desserts. Simple, impressive, inexpensive, and delicious. I made it for Father's Day this year and had many people ask me about it on Facebook. So I decided to put it up here. I usually make it with chocolate pudding, but it's also great with lemon or butterscotch pudding. Pick one and tell me which flavor you used!

1 1/2 cup flour
1 1/2 cubes butter
2/3 cup chopped nuts (I like to use pecans)

White Layer:
1 cup powdered sugar
1 8 oz pkg cream cheese, softened
1/2 container of cool whip (reserve other half for top layer)

Pudding Layer:
2 3 oz pkg of instant pudding (chocolate, lemon, or butterscotch)
3 cups milk

Combine crust ingredients and mix to form pie crust. Press into 9x13 pan. Bake at 325 for 25 minutes. Remove from oven, cool completely, and set aside. Beat together sugar and cream cheese until fluffy. Add the half cool whip. Spread over cooled crust. Make up pudding using 3 cups of milk. Spread pudding over the cream cheese layer. Spread remaining cool whip over the pudding layer. Sprinkle with additional chopped nuts, if desired. Chill several hours or overnight.

Comments (2)

We have made a very similar dessert using pistachio pudding. Absolutely divine!

Yummmmmmmm, Liz!!

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