Smoked Sun Dried Tomato and Pesto Chicken Pasta

I kinda came up with this recipe from several online recipes when I wanted a way to use the sun dried tomatoes that Josh gave me for Thanksgivemas. It turned out pretty good! Here's the ingredients and amounts that I used to make two meals for myself:

- 1 large chicken breast
- 1 bag of smoked sun dried tomatoes. I think the smoked part is essential to this recipe
- Penne pasta
- 1 large garlic clove
- 1 cup packed fresh basil leaves, washed well and spun dry
- 1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry
- 1/3 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

Here's the steps:

1. Boil enough water for the pasta and a little more than needed
2. Soak 1/2 cup of the tomatoes in some of the boiling water to soften them up
3. Make the pasta. When done drain and set aside
4. Cube or slice the chicken
5. Make the pesto. Here's the recipe for that:
    To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives.

6. Heat some oil in a pan and brown up the chicken
7. Drain the tomatoes and add to the pan. Just get em hot
8. Add in the pasta. Again just get it hot
9. Remove from heat. I poured it straight into a Tupperware
10. Add in the pesto. This is why I liked the Tupperware - I just put the top on and shook it up to mix.

Spicy Peanut Noodles

Spicy Peanut Noodles 

Nom nom nom. A go-to side for asian meals around our house. Make sure you squeeze a little more lemon juice on top right before you eat!  

1/4 cup peanut butter
2 Tablespoons soy sauce
1 teaspoon ginger, grated
2 Tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 pound spaghetti or linguine, cooked
1/4 cup fresh cilantro, minced

In a small bowl, combine peanut butter, soy sauce, ginger, lemon juice, garlic powder and red pepper flakes. Set aside.

In a large bowl, toss pasta mixture with peanut butter sauce and cilantro.

Perfect Potstickers

Perfect Potstickers

I adapted this recipe from Alton Brown. The wonton wrappers are usually in the produce section of the grocery store (for whatever reason). They're really easy once you get the hang of it. The reviews online said that they freeze well (after putting them together but before cooking them). I think next time I'll make a double batch and put half away for a rainy day! 15 potstickers was the right amount for a meal for two alongside some spicy peanut noodles. 

• 2 tbsp finely chopped scallions
• ½ cup grated carrot
• 2 tsp grated ginger
• 1 tbsp chopped cilantro
• 1 tbsp soy sauce
• 1 tbsp hoisin
• 2 tsp sesame oil
• 1 tsp salt
• ¼ tsp pepper
• 1 egg, lightly beaten
• 15 to 20 small wonton wrappers
• Water, for sealing wontons
• 2 to 3 tablespoons vegetable oil, for frying
• 1/2 cup chicken stock, divided

Combine the first 10 ingredients in a medium-size mixing bowl (scallion through egg). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush all edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Pinch corners together and seal edges. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a large pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.

Serve immediately with a dipping sauce (soy sauce, sriracha, hoisin and/or mirin).