Sesame Pasta Chicken Salad

A few weeks ago, Peter and I were asked to bring a pasta salad to dinner at his parents home. I was going to make a california type chicken pasta, but Peter just wasn't having it! He did some snooping around and an hour before we had to be there, he found this recipe and said, lets make it! I made some small changes because some of the ingredients (well, one of the ingredients) we didn't have on hand. The pasta was a HUGE hit at dinner, and I have to say, this was a good find on my husbands part! Enjoy!!

Sesame Pasta Chicken Salad All recipes

This recipe is from quickchickenrecipes.net

Original Recipe Yield 10 servings

Ingredients

                     1/4 cup sesame seeds

                     1 (16 ounce) package bow tie pasta

                     1/2 cup vegetable oil

                     1/3 cup light soy sauce

                     1/3 cup rice vinegar (we didn't have this on hand, but we used 3 T of white wine vinegar and it was just fine!)

                     1 teaspoon sesame oil

                     3 tablespoons white sugar

                     1/2 teaspoon ground ginger

                     1/4 teaspoon ground black pepper

                     3 cups shredded, cooked chicken breast meat (We just cut them up into small cubes)

                     1/3 cup chopped fresh cilantro

                     1/3 cup chopped green onion

                  We also added julienned carrots on top for color and crunch

Directions

      Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

      Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

      In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

I don't have a picture for this, please forgive me....If you google the recipe though, you'll see a pic, and have a larger desire (if its not HUGE already) to make and eat this whole salad!

Cheers!

Fish cakes...mmmmmm

I have a great father in law. He would do anything for anyone and always puts himself last. Now, as much as I'd like to go on about him, I'll get to the point of bringing him into my blog. He loves to fish....day or night, summer or winter. While we were at his home for dinner on Sunday night, he said he was going fishing on Monday. He asked if we'd eat a fish if he caught us one. I of course said YES...who wouldn't want free fresh fish?! He called me monday afternoon and I ran over and picked up the fish. at first I was nervous cause I'm used to fish that has been de-boned and no skin on etc. He assured me that I'd be fine and I made my way home. For dinner I prepared fish tacos with help from my hubby cooking the fish. Just as I had been told by my father in law, the skin came right off, and the bones (for the most part) peeled away from the fish. Even though the fish tacos were amazing, I still had about half a pound of cooked fish left. WHAT DO I DO WITH THIS????

After searching on a few blogs, and recipe sites, I compiled my own version of a crab cake....just with trout. This recipe is for about a half pound of leftover fish (or fresh cooked fish if you want). Feel free to double it or triple it for more fish.

1/2 pound of cooked fish (flaked off the bone) (seriously, any type will be great but I used trout)

1 egg, beaten

1/2 cup of green onions cut into small slices

Juice of about 1/2 lemon (you could juice an actual lemon which is what I usually do, or just use lemon juice)

1/3 cup of bread crumbs (I usually use homemade bread crumbs but you can use ANY other type of bread crumbs)

1 T dijon mustard

cayenne pepper (as much as you'd like to give it a kick)

Combine all ingredients except the bread crumbs. While mix is marrying together, spread enough bread crumbs on a plate so the tops and bottoms of the cakes will be lightly covered in them. THEN, add the rest of the bread crumbs to the married mix. Mix. you can make small fish cakes, or larger fish cakes...It just depends on if you'd like them as an appetizer or meal. 

(I made small cakes and it made about 7 small patties. 4 small patties filled me up (but I'm pregnant and hungry. I didn't serve this with a side dish.) I find this is a great appetizer or if you double the recipe, a great meal. At this point, put the fish cakes on the plate prepared with bread crumbs, then flip them. Both sides of the cake should be lightly dusted with bread crumbs. Now, you can put these in the fridge for up to overnight I'd suspect, although I made them while my little one was napping and then I was able to just fry them up when my husband texted saying "I'm on my way!" Nevertheless, when you are ready to fry these up, simply put 1-2 T of canola or veggie oil in a nonstick pan and allow to get hot. Place the cakes in gently and allow to cook till they are brown to dark brown on one side (about 4 min). I placed them on a paper towel when they were done frying to help keep my pregnantly figure. ;) 

AFTER THEY HAVE BEEN DUSTED WITH EXTRA BREAD CRUMBS

AFTER THEY HAVE BEEN FRYED IN THE OIL

I also experimented with an avocado sauce (that can be made the day before as well). Recipe follows: 

2 small avocados

1/2 cup sour cream

juice of 1/2 lime (again, fresh or just store purchased lime juice will do)

salt and pepper (don't be shy)

Put the above ingredients in a blender and blend till creamy!

To serve: 

   

I shredded up some romaine heart and put a couple cakes on top of the greens. I then added some avocado sauce to the top of that. 

I hope you all love these cakes as much as I did....yummy!!

 AVOCADO SAUCE