BLT Dip

A yummy dip made of sun-dried tomatoes, mayonnaise, sour cream, tiny bits of bacon, the BLT Dip can be severed with baked pita pockets or tortilla chips or anything else that you enjoy. Creamy, thick, and tangy, this dip is one of my favorites. Try making in a large quantity and store it in the freezer for use anytime you want a quick and easy snack!

Total Prep Time: 12-15 minutes
Serves: 4-5

Ingredients

• 1/2 cup chopped sun-dried tomatoes
• 1 (12-ounce) package whole wheat pita pockets, cut into small triangles (recommended: Sara Lee)
• 3/4 cup real mayonnaise
• 1 cup sour cream
• 1/2 cup real bacon crumble (recommended: Hormel)
• Salt and freshly ground black pepper
• 1 head iceberg lettuce, shredded

How to Cook

1. Preheat oven to 325 degrees F.
2. Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.
3. Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
4. In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix together; set aside.
5. Cut out the core of the lettuce head to form a bowl for the dip.
6. To serve, spoon BLT dip into hallowed out lettuce head and set in the centre of a serving plate. Place toasted pita triangles around edge of plate.

Rating: 10.00

Sesame Noodles with Chicken

An oriental chicken and noodle dish, you’ll love the sesame flavor. Serve it as a main dish for lunch or dinner. Great to look at, great to taste, and easy to make, you can substitute chicken with tofu or any other meat of your choice. Enhance the sesame flavor by using oil of toasted sesame seeds and remember to store your sesame oil in the refrigerator!

Total Prep Time: 12-15 minutes
Serves: 4

Ingredients

• Kosher salt
• 1 pound spaghetti or Chinese egg noodles
• 2 tablespoons toasted sesame oil
• 1 garlic clove, peeled
• 1 (1-inch) piece peeled fresh ginger
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon rice vinegar
• 3/4 teaspoon crushed red pepper
• 1/4 cup hot water
• 1 Kirby cucumber, halved and sliced
• 1 cup shredded cooked chicken
• 6 scallions (white and green parts), sliced
• 1/4 cup dry-roasted peanuts, chopped

How to Cook

Tip: Make the sauce while the noodles cook.

1. Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
2. To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then–with the blender running–slowly pour in the water.
3. To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.Rating

Rating: 2.00