Asian Pasta Salad

Ingredients


* 1/2 pound thin spaghetti
* 1 pound sugar snap peas
* 1 cup vegetable oil
* 1/4 cup rice wine vinegar
* 1/3 cup soy sauce
* 3 tablespoons dark sesame oil
* 1 tablespoon honey
* 2 garlic cloves, minced
* 1 teaspoon grated fresh ginger
* 3 tablespoons toasted white sesame seeds, divided
* 1/2 cup smooth peanut butter
* 2 red bell peppers, cored and seeded, and thinly sliced
* 4 scallions (with and green parts), sliced diagonally
* 3 tablespoons chopped fresh parsley leaves
* Salt to taste

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.


(You can use any vegetables of your choice such as french green beans or broccoli for this dish).

Black Pepper and Panko Crusted Shrimp

INGREDIENTS

* 1 pound large shrimp (20/24 count), peeled and deveined
* 2 garlic cloves, peeled and minced
* 1 bunch of chives thinly minced
* 2/3 cup panko, toasted and slightly crushed (see note below)
* 1 tbsp freshly ground black pepper
* Salt to taste
* 2 large egg whites, lightly beaten
* Cooking oil spray

In a medium bowl, toss the shrimp and garlic until well combined. Cover and place in the refrigerator for 30 to 60 minutes.

Preheat oven to 450° F. For easy cleanup, line a sheet pan, large enough to hold the shrimp in one layer, with foil. Place in the oven to preheat for about 5 minutes. Meanwhile, mix together the panko, thyme salt and pepper. Dip the shrimp into the egg white, then roll into the crumbs to coat lightly. Lightly spray the hot baking sheet with cooking oil spray. Place the shrimp on the baking sheet and roast until the shrimp are done, about 8 minutes, depending on size. These are good hot or room temperature.

Notes: Because the shrimp roast in very little time, it is best to toast the panko before using to give a browner crust. Place the crumbs on a small sheet pan and toast in a 400° F oven until golden, tossing at least once, about 7 minutes. Be careful not to brown them too much.

(If panko is not available then bread crumbs work well too)!

Lemon Cake with Glaze

I made this cake on our sixth anniversary and it was soo yummy! I loved the lemony fragrance from the zest, the tanginess of the glaze and the fact that this was a cake that didn't need butter!

Enjoy this treat!


Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze
1 cup sugar
2 tablespoons freshly squeezed lemon juice


Directions
Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the sugar and lemon juice and pour over the cake.

Orange Rosemary Chicken

Ingredients

* 2 tablespoons Extra Virgin Olive Oil
* 1 whole chicken, cut into pieces
* Salt and ground black pepper
* 1/2 cup white wine
* 1/2 cup chicken stock
* 4 to 5 rosemary sprigs
* 1/4 cup orange marmalade
* 2 lemons, 1 sliced into rings, 1 zested and juiced


Place a large skillet over medium-high heat with 2 tablespoons of extra virgin olive oil. Season the chicken pieces with salt and pepper, and sear until golden brown, about 4 minutes per side. Then deglaze the pan with the white wine, scraping up any bits that may have stuck to the bottom. Add the chicken stock, rosemary sprigs, marmalade, lemon slices and zest to the pan and bring to a bubble. Reduce the heat to medium low and reduce the sauce until thick and syrupy, 8-10 minutes.

Remove and discard the rosemary sprigs, add in the lemon juice from the zested lemon. Serve immediately.