What's for supper?
What is on the menu for tonight, you ask? Well let me tell you! Roasted chicken with rice noodles and carrot & cucumber ribbons.
And for dessert, berries topped with coconut cream. Yum!
... did you really think that was it for this post? NO WAY! I HAVE to share this recipe. So, grab your pen and paper, or if you are more technologically inclined, just copy and paste.
Chicken and rice noodles with carrot and cucumber ribbons
hands on time: 20 mins total time: 35 minutes serves: 4
what you will need
8 ounce package of thin rice noodle or sticks
2- 2 ½ pounds of roasted chicken
1 carrot
1 seedless cucumber
½ cup of teriyaki sauce
2 tablespoons of low-sodium soy sauce
step 1
Place the noodles in a
large bowl and cover with hot tap* water;
let it soak for 25-30mins. Drain
in a colander or large strainer.
step 2
Meanwhile, using
your fingers, shred
the chicken meat,
discarding the skin
and bones. Use a
vegetable peeler to
make long strips
or carrot and cucumber.
step 3
In a medium bowl,
whisk together the
teriyaki and soy
sauce, and 6 tablespoons
of water until smooth.
step 4
Divide the noodles,
chicken, carrot, and
cucumber among 4
bowls. Drizzle with
the dressing.
And enjoy!
Berries and coconut cream
hands-on time: 10 mins total time: 10 mins serves: 8
what will you need
2 pounds mixed berries ( I used blackberries,
rasberries and blueberries, but it can be any
berries you desire)
2 tablespoons of granulated sugar
2 tablespoons of fresh lime juice (or lemon juice,
even orange juice, if you prefer)
1 cup of heavy or whipping cream
½ cup of coconut milk or cream (such as Coco López)
step 1
In a large bowl, gently toss the berries,
sugar and citrus juice.
step 2
With an electric mixer, beat the cream
and coconut until soft peaks form.
Serve as topping with berries. And voilà!
And there you have it, folks! It is a light and very tasty spring/summer dish and hopefully will your family will enjoy. I know mine will. Leave a comment below if you tried it and let me know how it worked out. If you have any questions, I'd be happy to answer them. Bon appetite!
And for dessert, berries topped with coconut cream. Yum!
... did you really think that was it for this post? NO WAY! I HAVE to share this recipe. So, grab your pen and paper, or if you are more technologically inclined, just copy and paste.
Chicken and rice noodles with carrot and cucumber ribbons
hands on time: 20 mins total time: 35 minutes serves: 4
what you will need
8 ounce package of thin rice noodle or sticks
2- 2 ½ pounds of roasted chicken
1 carrot
1 seedless cucumber
½ cup of teriyaki sauce
2 tablespoons of low-sodium soy sauce
step 1
Place the noodles in a
large bowl and cover with hot tap* water;
let it soak for 25-30mins. Drain
in a colander or large strainer.
step 2
Meanwhile, using
your fingers, shred
the chicken meat,
discarding the skin
and bones. Use a
vegetable peeler to
make long strips
or carrot and cucumber.
step 3
In a medium bowl,
whisk together the
teriyaki and soy
sauce, and 6 tablespoons
of water until smooth.
step 4
Divide the noodles,
chicken, carrot, and
cucumber among 4
bowls. Drizzle with
the dressing.
And enjoy!
Berries and coconut cream
hands-on time: 10 mins total time: 10 mins serves: 8
what will you need
2 pounds mixed berries ( I used blackberries,
rasberries and blueberries, but it can be any
berries you desire)
2 tablespoons of granulated sugar
2 tablespoons of fresh lime juice (or lemon juice,
even orange juice, if you prefer)
1 cup of heavy or whipping cream
½ cup of coconut milk or cream (such as Coco López)
step 1
In a large bowl, gently toss the berries,
sugar and citrus juice.
step 2
With an electric mixer, beat the cream
and coconut until soft peaks form.
Serve as topping with berries. And voilà!
And there you have it, folks! It is a light and very tasty spring/summer dish and hopefully will your family will enjoy. I know mine will. Leave a comment below if you tried it and let me know how it worked out. If you have any questions, I'd be happy to answer them. Bon appetite!