(Source: hollywould101)

prettygirlfood:

Ingredients
1 package (12 oz) Chicken ramen noodles (chuck the seasoning packet)
1 Deli rotisserie chicken thigh
1 1/4 cup Chicken stock (low-sodium boxed)
1/3 cup Frozen pepper and onion blend
2 Tbsp Sweet chili sauce (or sweet & sour sauce)
1 packet (about 1 Tbsp) Soy sauce (from a previous take-out)
1 packet Red pepper flakes (from a previous pizza delivery)

Method
Break the brick of noodles into four pieces and put them in a medium bowl.

Add the stock, soy sauce and red pepper to the bowl.

Cover the bowl with plastic wrap and poke a small hole in the center. Microwave for three minutes.

Remove the skin from the chicken, pull the meat from the bone and cut into small pieces using a spoon. Discard the skin and bone.

Uncover the bowl, stir the noodles to help break them up, add the remaining ingredients and stir to combine.

Microwave, uncovered, for two minutes.

Stir well and let stand five minutes.

Dive in and enjoy!

(Source: patiodaddiobbq.com, via prettygirlfood)

prettygirlfood:

Kung Pao Linguini Recipe

Ingredients:
1lb boneless skinless chicken breasts
½ cup cornstarch
oil (for deep frying)
1lb uncooked linguini noodles
Sauce-
½ cup chicken broth
2 tablespoons cornstarch
¾ cup soy sauce
½ cup dry sherry
3 tablespoons red chili paste with garlic
¼ cup sugar
2 tablespoons red wine vinegar
1 tablespoon sesame oil
¼ cup garlic (minced)
1 cup dry roasted peanuts
1 cup dry roasted peanuts
1 cup green onions (sliced)

Cooking Instructions:

Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.
Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated.  Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture.  Add green onions and toss everything together.
(Makes 4 Servings)

becausefood:

British Rhubarb, Macadamia and White Chocolate Cake makes 12 slices

• 250g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 100g butter
• 125g golden caster sugar
• 2 Eggs
• 150g natural yogurt
• 400g Rhubarb, cut into 2cm lengths
• 50g macadamia nuts, roughly chopped
• 50g White Chocolate Chunks

Preheat the oven to 180ºC, gas mark 4. Sift 200g of the flour with the baking powder, bicarbonate of soda and the cinnamon into a large mixing bowl. Rub in 75g of the butter until the mixture looks like coarse breadcrumbs and stir in 100g of the sugar. Beat the eggs with the yogurt then beat into the dry ingredients to make a soft mixture.

Spoon the cake mixture into a buttered and base-lined baking tin, about 28x18x4cm, and smooth the surface. Top with the rhubarb. Rub the remaining butter and flour together and stir in the rest of the sugar. Add the chopped macadamia nuts and the white chocolate chunks. Scatter over the rhubarb.
Bake for 35-40 minutes until well risen and a skewer inserted into the centre of the cake comes out clean. Turn onto a wire rack to cool. Serve warm in slices with Waitrose Seriously Creamy Madagascan Vanilla Ice Cream or leave to cool and store in an airtight container.
Source

insearchofdinner:

Test Run: Mixed Berry Muffins (original recipe post here)

Pros: With the vanilla and the Demerara sugar, it really comes across as more desserty, which is nice - it’s not too unhealthy but it tastes a bit more decadent.  

Cons: I was doing a half recipe, and halfing it seemed to somehow mess with the proportions. I ended up having to shake some extra flour in it because it was way too liquidy for my paranoia. Not sure if it’s because of my halfing or if it’s just a bit … off.

Notes: Didn’t have Demerara sugar to sprinkle on top - & if I’m just cooking for myself, I don’t see why to bother (at least not with muffins).  Also, when making it, I had this quick ‘oh that doesn’t look like nearly enough fruit’ … err. yeah. Kinda ended up half fruit. Don’t be fooled by it looking small in the bottom of the strainer, you probably don’t want to mess with it like I did. (although they are lovely. Just a bit more fragile).

Make again? I think so. it’s a good muffin recipe - not too heavy, not too bland - I think it’ll be a good base for a few fruit combos. Will have to try with the full size & see if it’s still got the liquid issue.

Quick before devouring photo: see above, via instagram.

foodopia:

maple cheesecake: recipe here

ffoodd:

Pepperoni & Cheese Stuffed Ciabatta Bread ~ Fun with Sandwiches! (by Care’s Kitchen)

boyfriendreplacements:

Aka, Adult Fruit Juice. A refreshing, cool drink for hot summer days.

Recipe

(Source: all-frutti, via relax-ed2)