So I have a really great sounding recipe and then a list of dreams or as I could say my millionaire wish list.
Sorry I have not been on very much with the kids and hubbies recovery I have been very busy indeed.
Hubby has been working again for One full day!!
With hope and a pray he will work his second day tomorrow!! lol life has been full of the unexpected we have been poorer then most of you can imagine living on 1,000.00 dollars a month for 4 people for the last 4 months as you can imagine I am praying hard this next month will be more bountiful and then hopefully we can catch up on bills and then finally get a fence if not we will have to get rid of the dogs as I can not handle them during winter without a fence!!!
 | | Sesame Noodles with Shredded Chicken | | We set out to eliminate sticky noodles, gloppy sauce, and lackluster flavors. | | | | | | | |
Sesame Noodles with Shredded Chicken
Published: September 1, 2004
Serves 4 to 6
We prefer the flavor and texture of chunky peanut butter in the sauce; in particular, we like conventional chunky peanut butter because it tends to be sweeter than natural or old-fashioned versions.
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1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or workbowl aside. 2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.
My Dream
CarMy Dream
Camp Trailerjust wishing that I might win PCH!! lol
hope you have fun dreaming