Lovin' From the Oven

Simple Sesame Noodles

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Let’s talk about chopsticks. I have no idea when I actually learned how to use chopsticks, I just remember always using them. Some people start with the “beginner” or “kid” chopsticks. You know, the ones that are rubber banded together at the end so it’s essentially one piece. It helps small hands hold chopsticks and focus on the picking up part rather than the holding both sticks in one hand part.

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My DH also knows how to use chopsticks. When I asked him when he learned, he told me, “Middle School?” No one really remembers. It’s just something that everyone eventually learns. I don’t know anyone that doesn’t know how to use chopsticks.

Some chopsticks are definitely better than others. I don’t understand why metal chopsticks even exist (like the ones you find at Korean soup restaurants). Noodles get so slippery on it that you can barely grasp anything!

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Wooden chopsticks are the winner for me. The chopsticks in the photos above are from Daiso. It’s like the Japanese version of the 99 cent store. They work just fine for these simple sesame noodles from The Pioneer Woman. I LOVED this recipe. It’s so easy to make and has a great, sesame oil taste. Not only that, but they’d be a great accompanying dish to any meat. I also adjusted the chili oil because I like my dishes spicy. Add more or less, depending on your taste.

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Simple Sesame Noodles

Ingredients

  • 12 ounces, fluid Thin Noodles, Cooked And Drained
  • 1/3 cup Soy Sauce
  • 2 Tablespoons Sugar
  • 4 cloves Garlic, Minced
  • 3 Tablespoons Rice Vinegar
  • 3 Tablespoons Pure Sesame Oil
  • 1 teaspoon Hot Chili Oil (I used hot chili sauce to taste)
  • 4 Tablespoons Olive Oil
  • 4 whole Green Onions, Sliced Thin

Directions

  1. Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
  2. Pour sauce over warm noodles and toss to coat.
  3. Sprinkle with green onions and toss.
  4. Serve in a bowl with chopsticks. Yummy!
https://lovintheoven.com/simple-sesame-noodles/

Chicken Pasta with Sun-Dried Tomato Basil Sauce

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Do you want to hear a bizarre story about my flight the other day? I’ve heard a lot of strange things, but this one takes the cake. I had a family onboard that spoke broken english. When they first boarded, they tried to play the whole “I don’t speak english” card since I was trying to check their oversized luggage from them.

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Our rule is simple: if it doesn’t fit in the overhead bin, it’s gotta go. We fought about it back and forth for about five minutes before they finally let me take their bag from them. The bag was so heavy that I couldn’t even carry the luggage down from the bin. Luckily, I had some help with a gentleman nearby.

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Later on in the flight, the mother stopped me while I was walking down the aisle.

Lady: Esssscuuuseee me!! Can I have some rice?!
Me: You want some… ice?
Lady: NO! RICE!!
Me: Rice?
Lady: *nods her head*
Me: Uhhhhhhhhh… We don’t have that on the plane.

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I walked away so confused. Did someone really ask for rice on the airplane? Like plain, white rice? I don’t even think Asian airlines carry rice just to give away on the flight! Where did they get the idea that rice is given away for free on an airplane?

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I guess you really just never know with this job. Things happen when you least expect it.creamytomatopasta

This was a wonderful pasta dish that’s a little different from the rest. I loved the creamy, sun-dried tomato sauce on top of the chicken. It’s not as heavy as a normal cream sauce because of the chicken broth used. I added quite a bit of spice to it, but you can omit or lessen the amount of cayenne pepper and red pepper flakes if you want something more tame.

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Chicken Pasta with Sun-Dried Tomato Basil Sauce

Ingredients

  • 2 chicken breasts, sliced into thirds
  • 1 tablespoon olive oil
  • freshly ground pepper
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 tablespoon dried onion
  • 2 cloves minced garlic
  • 1/4 cup sun dried tomatoes in package, chopped
  • 1 tablespoon dried basil
  • 3 teaspoons ground red cayenne pepper
  • 1 tablespoon red pepper flakes
  • 1 1/2 cups reduced sodium chicken broth
  • 1/2 cup whipping cream
  • 8 oz your choice of pasta (I used mini penne)

Directions

  1. Cook the pasta according to the package. Drain and set aside.
  2. While the pasta is cooking, cook the chicken in olive oil in a large pan over medium-high heat. Season with pepper and cook until chicken is thoroughly cooked on both sides.
  3. Add butter, onion and garlic in a large saucepan over medium heat. Stir in the flour and let it cook together.
  4. Stir in the sun dried tomatoes, basil, cayenne pepper, and red pepper flakes, if using.
  5. Carefully whisk in chicken broth and whipping cream for about five minutes, until the sauce begins to thicken.
  6. To serve, place pasta on a plate, the chicken on top, and finally the desired amount of sauce over it all. Enjoy!
https://lovintheoven.com/chicken-pasta-with-sun-dried-tomato-basil-sauce/

No Yolks Cheesy Buttered Noodles

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IMG_3864Boy oh boy, am I in trouble. Why, you ask? Well, I just found a quick and creamy noodle dish that’s a cinch to make at home and tastes absolutely divine. Can we have noodles every night?IMG_3857You start out with some noodles from No Yolks®. They’re cholesterol free, smooth, firm and delicious. It’s not hard to cook them correctly since they always turn out right. There’s No Yolks® and No Other. I didn’t even stir them once while they were cooking in the pot and it was fine. The water didn’t bubble over and the noodles cooked evenly. IMG_3860 You can now find these noodles in whole grain, too! I’ll have to grab a bag of those the next time I’m at the grocery store. I love how wide these noodles are. They’re great for little kids to grab with their hands (if they can’t quite use a fork yet) and eat. Even if they’re using a fork, the noodles are thicker and easier to stay onto their utensil. It’ll make the little ones think that they’re pros at eating! IMG_3868 I didn’t change much from the original recipe. I added some crushed red pepper because we like the kick in our household. I also subbed some dried basil for the fresh parsley since I didn’t have any on hand. Use what you like and you’ll love the recipe even more. Add some chicken and you’ve got yourself a complete meal!IMG_3871 The sauce to noodle ratio is also spot on. There was enough to generously drench each noodle without going too overboard. I can see this dish being a wonderful at a potluck. You can double the recipe and bring it to your next party! Warm it up in the oven for a couple of minutes and let people dig in. It’s a versatile staple that’ll go great with many different sides. For other recipe suggestions, make sure to check their page: here. I’m looking forward to trying their Chicken Noodle Casserole next! IMG_3874 Recipe slightly adapted from No Yolks®. You can use this coupon to get $1 off your next purchase of two bags of No Yolks® noodles. 
What’s your favorite No Yolks comfort food? Tell me in the comments for a chance to win a $100 VISA gift card. 
What are you waiting for? Get cooking!

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No Yolks Cheesy Buttered Noodles

Serving Size: 6-8

Ingredients

  • 12 ounces NO YOLKS® Extra Broad Noodles
  • ½ cup (1 stick) butter or margarine
  • 1 cup whipping cream or light cream
  • 1 cup grated Parmesan cheese, divided
  • 2 tsp basil
  • 2 tsp crushed red pepper (more or less, according to your taste)
  • Freshly ground black pepper

Directions

  1. Cook the noodles according to package directions and drain.
  2. Meanwhile, in large skillet over medium heat, melt butter. Stir in whipping cream; heat until warm.
  3. Stir in ¾ cup Parmesan. Add hot noodles, basil, and red pepper; toss until well coated. Serve with remaining ¼ cup Parmesan and pepper.
https://lovintheoven.com/no-yolks-cheesy-buttered-noodles/

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