Looks as Lovely as It Tastes! Saint Martinique Salmon and Shallot-Cranberry Green Beans

Looks as Lovely as It Tastes! Saint Martinique Salmon and Shallot-Cranberry Green Beans

I was so psyched to make maple-dijon salmon fillets for dinner this week. We had some frozen salmon in the freezer, and maple + dijon always equals so, so good. But then, when I started to make dinner and put together the sauce, I realized that our maple syrup had gone bad! Cue, saddest face.

Bill was on fillet duty since he is the fish boss in our house, so we scrambled together to improvise something to replace the icky syrup. Enter: MOLASSES!

I will admit, I was skeptical at first – won’t that be too sweet? It would overpower the fish? Right?Ā WRONG!

Turns out, molasses is a truly delicious salmon glaze. The heartier taste of the fish stood up to the smoky sweetness of the molasses, and it was helped along by the herbaceousness of all the other delicious ingredients. We definitely needed to brighten up and serve as a base for this savory and sweet salmon.

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The next addition to our party: green beans! Shallots, cranberries, and red wine vinegar made a delicious, complex base of flavor, with some saltiness added by a last-minute addition of parmesan cheese.

All together, this was a truly delicious dinner and it photographed up so pretty too šŸ˜‰ I asked Bill what we should call it, since molasses salmon doesn’t sound tasty. He decided that, based on the French flavors in the recipe and the Caribbean influence of the molasses, plus the salmon (of the sea) – a French island colony would lend the perfect name. Enjoy!

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Saint Martinique Salmon

Ingredients:
  • 4 skin-onĀ salmon fillets, 4 ounces each, boned
  • 4 Tbsp molasses
  • 1Ā½ tsp freeze-dried shallots
  • 4 tsp Dijon mustard
  • 1 tsp dried thyme
  • Ā½ tsp salt
  • Ā¼ tspĀ crushed red pepper flakes
  • 2 TbspĀ dried parsley
Instructions:
  1. Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray.
  2. Place the salmon fillets on the prepared baking sheet.
  3. In a small bowl,Ā combine all the non-salmon ingredients until you have a thick paste. Add more spices and/or molasses to taste.
  4. Generously baste the salmon fillets with the molasses mixture. Use up all that molasses-y goodness!
  5. Place the baking sheet under the broiler and cook until the salmon is just cooked through, about 10 minutes.
  6. Remove skin, and plate!

Based on a recipe from the Cookin’ Canuck

Shallot-Cranberry Green Beans

Ingredients:
  • 12 ounces fresh green beans
  • 2 Tbsp olive oil
  • Ā¼ tsp salt
  • 2 tsp freeze-dried shallots
  • Ā½ tsp granulated roasted garlic
  • 2 Tbsp red wine vinegar
  • Ā¼ cup dried cranberries
  • Ā¼ cup grated parmesan cheese
Instructions:
  1. Steam your green beans – personally, I like the steam-in-the-bag ones I grab from HEB.
  2. Heat a medium skillet over medium heat, then add olive oil, salt, and green beans.
  3. Saute green beans for 1 minute, then add the shallots and roasted garlic.
  4. Saute green beans for 1 minute more, then drizzle with the red wine vinegar and add the dried cranberries.
  5. Continue stirring the green beans for 2-3 minutes more, or until they reach your desired crisp-ness.
  6. Top with the parmesan cheese, stir until cheese begins to melt, then serve!

Based on a recipe from Food Loves Writing

saintmartinque

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

I do not claim to be the wisest woman in all the land, with lo my 2 1/2 years of marriage, but let me impart some wisdom on to you, oh Internet. Wisdom which, hopefully, will lead you to a delicious and happy life.

Wisdom number 1: If your husband is from the Northern lands, trust him with fish. Even if you just wanted salmon to make sliders this week, and your eyes goggle out when he returns with a $24 package of just 1 3/4 pounds of fish. Trust him in this – he has magical knowledge which leads him to the delicious-est fishes.

Sub-wisdom number 1: If your husband knows how to divide and grill fish, make him do it. If you’re like me, you’ll wind up with some funky-sized and -shaped pieces which cook funny otherwise.

Wisdom number 2: If your husband declares dinner the best thing you’ve ever made, make it again. We had this recipe for dinner on Sunday, thinking just to use up some of the ‘extra’ Atlantic fresh-caught salmon Bill chose before I made sliders for dinner on Monday. Behold, we had this exact recipe 3 nights in a row. It is delicious.

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

So, yeah. Bill and I made the best, most delicious salmon of all time. And it is the SIMPLEST marinade. I do not know what sort of hoodoo voodoo is contained within the Williams-Sonoma Newlywed Cookbook that my aunt gave us Ā when we got married, but I trust in it. And you should too.

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

Succulent, flavorful, simple salmon, topped with a tasty herbed compound butter, served alongside oven potatoes with a salty Parmesan zip and spinach sauteed with shallots. I mean, are you drooling?

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

I mean, the butter just melts into all the little crevices of the perfectly cooked salmon, turning in into this creamy luscious main dish, with the fresh green pop of spinach and the crispy crunch of the potatoes. The balsamic and parmesan used throughout the dish make it a truly cohesive dish that’s not too heavy, but is perfectly filling.

This recipe may seem a little complex, but I have timed just right after making it so many nights in a row!

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

  • 6 fresh salmon fillets, skin on (Bill recommends North Atlantic)
  • 1 stick salted butter, softened
  • Ā¼ + Ā½ cup Parmesan cheese, divided
  • 1 teaspoon + 2 Tablespoons balsamic vinegar, divided
  • 2 Tablespoons herbes de Provence
  • 2 large garlic cloves, diced
  • 2/3 cup + 1/3 cup olive oil, divided
  • 1 Tablespoon dried thyme
  • 2 Tablespoons sea salt, plus more to taste
  • 2 teaspoons pepper, plus more to taste
  • 1 pound small gold potatoes, cut into thin rounds
  • 1 teaspoon fresh or freeze-dried shallots
  • 4 cups fresh spinach
  1. Preheat the oven to 425Ā° F.
  2. First, make your delicious compound butter.
    • Place butter, Ā¼ cup Parmesan cheese, 1 teaspoon balsamic vinegar, and the herbes de Provence in a food processor.
    • Pulse butter mixture in food processor until well-combined, add pepper to taste.
    • Scoop out butter mixture into a plastic ziptop bag and squish into a cylinder. Place in refrigerator for at least 1 hour.
  3. Next, create the marinade
    • Combine 2 Tablespoons balsamic vinegar with diced garlic, 2/3 cup olive oil and thyme in a wide, shallow dish.
    • Add salmon fillets to marinade dish and turn to coat well.
    • Cover dish and place in refrigerator for 20-30 minutes.
  4. Now, get the potatoes going.
    • Line a cookie sheet with aluminum foil, and add potato rounds.
    • Add 1/3 cup olive oil, sea salt and pepper to potatoes on cookie sheet. Lift up edges of aluminum foil and shake to combine all ingredients.
    • Place cookie sheet in oven and bake for 20 minutes.
  5. When the oven timer goes off at 20 minutes:
    • Top potatoes with Ā½ cup Parmesan cheese, and return to oven for 5 minutes.
    • Heat a grill pan over medium heat.
    • Saute the spinach!
  6. Spinach time!
    • Melt a pat of the compound butter over medium heat in a medium pan. When butter is melted, add shallots and spinach.
    • Stir constantly until spinach is wilted, then cover the pan and remove heat.
  7. Turn the oven off, but keep the potatoes in to continue crisping up that yummy cheese.
  8. Letā€™s cook the salmon!
    • When grill pan is heated, add salmon fillets and a nice glug of marinade to the pan. (The oil from the marinade will keep the fish from sticking).
    • Cook the salmon for about 3 minutes on each side, or until crisp on the outside and opaque all the way through.
  9. Remove potatoes from oven.
  10. Serve salmon fillets with potatoes and spinach, topping the salmon with another slice of the compound butter.
  11. Enjoy! (make sure you remove the salmon skin before eating)

Based on a recipe from the Williams-Sonoma Newlywed Cookbook, plus potatoes and spinach from my brain šŸ˜‰

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

 

Calamari Fritti

Calamari Fritti

Hello all, it’s time for the first Mancktastic recipe of 2014! Bill and I enjoyed this delicious dish of squid on Christmas Eve, and we’ve decided it’s going to become a family tradition.

Calamari Fritti from Mancktastic! at mancktastic.wordpress.com

In this dish, tender calamari tubes and tentacles are covered in flavorful spices and flour, then quickly fried in peanut oil. It’s a delicious treat to enjoy with a simple squeeze of lemon, or tossed with pasta and marinara sauce for a heartier meal.

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Calamari Fritti

  • Peanut Oil
  • 1 pound Calamari, tubes and tentacles
  • 2 cups all-purpose flour
  • 2 Tablespoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon Greek seasoning
  • 1/2 teaspoon garlic powder
  1. Pour enough peanut oil to come 2 inches up the side of your dutch oven or other thick-bottomed, high-walled pot. Heat on medium to medium-high, or until flour dropped into the oil immediately sizzles and disperses.
  2. Cut your tubes into 1/2 inch rings, rinse the tubes and tentacles, then set aside.
  3. Combine flour, parsley, salt, peppers, paprika, Greek seasoning and garlic powder in a large bowl, stir well.
  4. Toss the tubes and tentacles in the flour mixture, making sure to coat well.
  5. When the oil is heated, fry the calamari in small batches, stirring to ensure complete cooking, for about 2 minutes, or until golden.
  6. Drain the calamari on paper towels and sprinkle with additional salt.

Calamari Fritti from Mancktastic! at mancktastic.wordpress.com

Based on a recipe from Harvest of the Sea

 

 

Greek Baked Potato Soup

Greek Baked Potato Soup

I talk a lot about Bill and I’s food “love languages” here on the blog, usually in a sweet, dessert context. It’s not just sugar that shows our love, though, sometimes it can be savory too! Today’s recipe is speaking my language: potatoes. Straight up, I love potatoes in any way, shape, or form. Baked potatoes, french fries, hashbrowns, it’s all delicious. There’s something about starchy, salty, filling goodness that satisfies part of my soul šŸ™‚
Greek Baked Potato Soup from Mancktastic! at mancktastic.wordpress.com
Now, it may seem a little strange to be talking about a thick, warm soup in the middle of the heat of summer, but this tasty recipe demanded to be shared! We start with the traditional Baked Potato Soup, but then add the delightful flavors of Greek cuisine for a fresh and delicious twist. Feta, dill and Greek spices add a unique flavor to this familiar dish that will have you coming back for more!
Greek Baked Potato Soup from Mancktastic! at mancktastic.wordpress.com
This is the perfect soup to curl up with in some comfy clothes, a good book, and a cool glass of wine. The potatoes are filling without overpowering the delicate flavor of dill while you get the salty, savory undertones of both Feta and bacon. Greek yogurt adds a decadent, silky undertone to the soup that you’ll love.
Greek Baked Potato Soup from Mancktastic! at mancktastic.wordpress.com
If you want a little more texture, you can add in some of the cooked skins from your potatoes ala mashed potatoes. This recipe makes several folks’ worth of soup, so go ahead and freeze your leftovers now to enjoy on the cool Fall days that will be here before you know it!
Greek Baked Potato Soup from Mancktastic! at mancktastic.wordpress.com

Greek Baked Potato Soup

  • 8 potatoes, baked and skins removed
  • 6 slicesĀ bacon, cooked and crumbled
  • 6 Tablespoons butter
  • 1 shallot, minced
  • 2 clovesĀ garlic, minced
  • 1 Tablespoon oregano
  • 1 Tablespoon Greek spice mix
  • ā…“ cupsĀ flour
  • 4 cupsĀ chicken stock
  • Ā½ teaspoon salt
  • 2 teaspoonsĀ pepper
  • 2 cupsĀ Feta cheese
  • 1 cup cheddar cheese
  • 1 cupĀ Greek yogurt
  • Fresh dill, to taste
  1. Add 4 tablespoons butter to a stockpot over medium heat. Ā When the butter has melted, add minced garlic, shallot, oregano, Greek spice mix and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.
  2. Add chicken stock to the flour mixture, stirring constantly to prevent lumps. Bring to a simmer then turn heat to low. Add potatoes, salt and pepper, smooshing the potatoes with a spoon. Cover pot and continue to cook over low heat until ingredients are well-incorporated.
  3. Add bacon, Feta and cheddar cheeses,Ā Greek yogurt and dill into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
  4. If you want an extra-smooth soup, use blender to reach desired consistency. Serve soup topped with additional bacon and cheese.

based on recipe from Tasty Kitchen

Greek Baked Potato Soup from Mancktastic! at mancktastic.wordpress.com

Cheddar-Bacon-Chile Cornbread

Cheddar-Bacon-Chile Cornbread

There’s a huge debate in the South: sweet or savory cornbread? Is it truly cornbread if you include sugar or honey? My family’s always gotten around the argument by calling the sweet stuff Johnnycake instead of cornbread, and enjoying both to boot!

Today’s delicious cornbread definitely falls into the savory category several times over, though.Ā It combines the salty and spicy flavors of green chiles and bacon with melty sharp cheddar cheese to make a dense and flavorful cornbread. The taste is reminiscent of enchiladas and breakfast tacos, with a tang and depth of flavor from the buttermilk that’s all its own.
Cheddar-Bacon-Chile Cornbread from Mancktastic! at mancktastic.wordpress.com

We start with equal parts cornmeal and flour, then add baking soda, baking powder and salt for lift and rise, plus sugar as a little nod to Johnnycake, then come in the delicious bits. Sharp cheddar and crumbly bits of bacon join the party to add their own tasty notes to the dish. Next come the wet ingredients: melted butter for savory richness, buttermilk for tang, eggs and, finally, lightly spicy green chiles. Everything is stirred together to spread the yummy bits throughout, then topped with extra cheese and bacon to form a crispy crust on top. Into the oven it goes for 35 minutes, then out comes an extra-yummy and savory treat!

Cheddar-Bacon-Chile Cornbread from Mancktastic! at mancktastic.wordpress.com

Cheddar-Bacon-Chile Cornbread combines all the great tastes of Tex-Mex into a one-dish, easy-clean-up delight thatĀ is delightful solo or as the accompaniment to chili orĀ Chicken Tortilla Soup.Ā With a moist, rich interior and a smoky, crispy cheese and bacon crust on top, it’s a dish that’s worth turning the oven on even in the middle of summer!

Cheddar-Bacon-Chile Cornbread from Mancktastic! at mancktastic.wordpress.com

Cheddar-Bacon-Chile Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoonĀ baking soda
  • 1 teaspoonĀ salt
  • Ā¼Ā cup sugar
  • 1 cup grated sharp cheddar cheese
  • Ā½ cupcooked, crumbled bacon
  • 4 ounces diced green chilies
  • 2 eggs
  • 1 cup buttermilk
  • Ā½Ā stick butter, melted
  • additional cheddar cheese and crumbled bacon, to taste
  1. Preheat your oven to 400Ā° F.
  2. Whisk cornmeal, flour, cheese, baking powder, baking soda, bacon, salt and sugar together in a large bowl. Add the chiles, buttermilk, eggs and melted butter and stir well until completely combined.
  3. Pour batter into a greased and floured 8-inch square baking dish, top with additional cheese and bacon, and bake for 35 minutes, or until golden brown.

based on a recipe from Eat, Live, Run

Cheddar-Bacon-Chile Cornbread from Mancktastic! at mancktastic.wordpress.com

Bill’s Favorite Sandwich

Bill’s Favorite Sandwich

As I write this, Bill and I are Albany-bound to visit his wonderful parents (my in-laws) via a good ol’ fashioned road trip! Since we’re going up to the great cold North as a pre-30th-birthday celebration for this husband, I figured this would be a great time to share Bill’s most favorite sandwich so you can enjoy it with us!

Bill's Favorite Sandwich from Mancktastic!

This sandwich is based on one we first enjoyed at the always-mentioned-HEB as part of their World of Sandwiches celebration last month. They combined Serrano ham, Manchego cheese and some sort of proprietary spiced mayo on a baguette, then toasted and served it my salivating husband.

Bill's Favorite Sandwich from Mancktastic!

To recreate this tasty lunchtime treat at home, we used prosciutto and balsamic mayonnaise, along with melty Manchego and crispy baguette. The balsamic mayonnaise adds a wonderful hint of sweetness to the salty, cured flavor of the ham, while the Manchego’s distinctive goat cheese flavor ties it all together on a crusty base of baguette. A simple toasting in the oven brings it all together.

Bill's Favorite Sandwich from Mancktastic!

Bill’s Favorite Sandwich

  • Prosciutto
  • Thin-sliced Manchego cheese
  • Balsamic mayonnaise (the one I found was from Hellman’s)
  • Split Baguette
  1. Preheat oven to 375ā—¦ F.
  2. Spread balsamicĀ mayonnaise on both sides of a split baguette. Layer Manchego cheese and prosciutto to your taste.
  3. Ā Place sandwich(es) on a baking sheet and toast in the oven for 7-8 minutes.
  4. Enjoy!

Bill's Favorite Sandwich from Mancktastic!

Spice It Up a Little: Taco Burgers

Spice It Up a Little: Taco Burgers

Mmm, who doesn’t love a good cheeseburger? We’re not going to rest with cheddar on beef, though, let’s make in a little spicy, up the cheese factor and put a Mexican twist on this classic! This stuffed and studded burger is packed with flavor and spices.

Taco Burgers from Mancktastic!

To impart that Mexican spice, we combine crunchy corn chips with taco seasoning and mix it throughout the ground beef for our burgers. Rather than just laying cheese atop the patties, we also stuff them with what my grocery store calls “Fiesta cheese”. And, for a final layer of flavor, we crust the patties with additional taco seasoning.

Taco Burgers from Mancktastic!

You’d be surprised how much flavor plain ol’ corn chips can add to a simple burger, but it gives a distinct earthy flavor that is a natural counterpart to the beef. Corn is a traditional flavor for Mexican cuisine, so it’s a fine pairing. The cheese cuts through the saltiness of the chips and seasoning for a well-balanced dish.

Taco Burgers from Mancktastic!

Taco Burgers

  • 1 pound ground beef (I used 96/4)
  • 1 cup corn chips
  • 1 egg
  • 1 cup Mexican cheese chunks
  • Ā¼ cup taco seasoning, divided
  • 4 slices colby jack cheese
  1. Crush corn chips by pulsing them in a food processor. Add 2 Tablespoons of taco seasoning to the work bowl and combine.
  2. In a medium bowl, mix spiced corn chip crumbs, ground beef, and egg, until well combined.
  3. Shape ground beef mixture into 8 equal balls. PlaceĀ Ā¼ cup cheese chunks in between 2 balls and combine into a patty. Form 3 more patties using same method.
  4. Pour the remaining taco seasoning on a plate. Place each patty on the seasoning, press to adhere, flip and repeat.
  5. Heat a grill pan over medium-high heat and grill 7-8 minutes on each side. For the last minute of grilling, lay a slice of colby jack on each patty.
  6. Serve with salsa and tortillas.

Taco Burgers from Mancktastic!

Simple Gourmet: Smoked Mozzarella and Balsamic Pizza

Simple Gourmet: Smoked Mozzarella and Balsamic Pizza

This is one of those kismet dishes that came perfectly based on impulse purchases at the grocery store last week. When I saw fresh smoked mozzarella in the cheese case, I knew it needed to come home in our cart. The little bundle of goodness came to rest next to the pizza dough I’d grabbed from the freezer case, and a light bulb went off above my head! Smoked mozzarella… pizza?! The more traditional route would’ve taken me straight to the tomato sauces for a base, but I took a simple, more flatbread-ish approach for this tasty dish.

Smoked Mozzarella and Balsamic Pizza from Mancktastic!

Smoked Mozzarella and Balsamic Pizza only takes 4 ingredients, but has a really gourmet taste to impress your family and friends. Yeasty pizza dough is topped with smoky, savory mozzarella slices and then drizzled with a thick, decadent balsamic vinegar reduction. The distinct smokiness of the mozzarella melts into the robust, sweet reduction for a distinct and delicious combination of flavors.

Smoked Mozzarella and Balsamic Pizza from Mancktastic!

Smoked Mozzarella and Balsamic Pizza

  • 1 batch pizza dough of your choice
  • 1 teaspoon olive oil
  • 1 cup balsamic vinegar
  • 1 cup smoked mozzarella, sliced thin
  1. Follow the instructions on your pizza dough for it to rise/defrost. Preheat oven to temperature indicated for your pizza dough.
  2. Heat balsamic vinegar in a small saucepan over medium-high heat. Cook until syrup-like in thickness. Turn burner down to low and keep vinegar on low until ready to use.
  3. Brush olive oil all over the bottom of a pizza pan. Spread pizza dough to fit the pizza pan. Cover with slices of smoked mozzarella.
  4. Bake pizza in oven for the amount of time recommended for your pizza dough.
  5. Remove cooked pizza from the oven and drizzle with balsamic reduction.

Smoked Mozzarella and Balsamic Pizza from Mancktastic!

Fresh, Fast and Refreshing: Bruschetta-Caprese Pasta Salad

Fresh, Fast and Refreshing: Bruschetta-Caprese Pasta Salad

You’ve got no idea what to make for dinner, you’re staring at a half-empty refrigerator with a rumbling belly and hungry family to satisfy, but inspiration suddenly strikes! Tomatoes, mozzarella, balsamic and a little pasta? Sounds like time to make a simple, delightful pasta salad. You’ve got everything you need on hand to make a quick bruschetta while pasta bubbles and balsamic vinegar reduces, so dinner will be done in just 10 minutes. With the hot summer definitely upon us, fast and fresh is definitely the way to go!

Bruschetta-Caprese Pasta Salad from Mancktastic!

I cannot stress enough how simple this dish is to make. Do you know how to boil noodles? Can you watch liquid bubble away? Can you quarter cherry tomatoes? Then you, too, can make this delicious pasta salad that’s way better than anything you’d grab at the deli or salad bar. The secret is the depth of flavor the reduced balsamic vinegar imparts into the pasta, combined with the pops of mozzarella and the fresh herbaceousness and brightness of the quick bruschetta. When you use a small pasta, you can create the perfect bite of fresh tomato, tangy coated pasta and chewy mozzarella. If you’re in the mood for even more savory flavors, try oven roasted tomatoes in place of the bruschetta and top with melty broiled mozzarella rounds.

Bruschetta-Caprese Pasta Salad from Mancktastic!

This would be a great side dish for Bruschetta Chicken on a hot summer’s day. I’m also planning to prepare a big batch of this for potluck dish to enjoy with family and friends at the Fourth of July! If I stick it in a big ol’ blue bowl, it’ll be extra patriotic šŸ™‚

Bruschetta-Caprese Pasta Salad from Mancktastic!

Bruschetta-Caprese Pasta Salad

  • 8 ounces mini penne
  • 1 pint cherry tomatoes, quartered
  • Ā½ cup plus 1 Tablespoon balsamic vinegar, divided
  • 1 teaspoon olive oil
  • 1 Tablespoon dried oregano
  • 8 ounces fresh ciliegine or other small mozzarella balls, drained
  1. Pour Ā½ cup of balsamic vinegar into a small pot over medium heat. Allow vinegar to reduce, stirring occasionally, until it coats the back of a spoon (about 5-7 minutes).
  2. Cook and drain pasta to package directions and set aside
  3. While the balsamic vinegar reduces and pasta cooks, combine cherry tomatoes, 1 Tablespoon balsamic vinegar, olive oil and dried oregano. Stir until all tomatoes are well-coated and place in refrigerator.
  4. Combine pasta and reduced balsamic vinegar, stirring well to coat the pasta. Add tomato mixture and mozzarella balls, stirring to distribute well. Serve topped with additional oregano.

Bruschetta-Caprese Pasta Salad from Mancktastic!

Easy-Peasy Fried Noodles

Easy-Peasy Fried Noodles

Happy Friday, everyone! I hope that your workday ends quickly, but your weekend is as long as you need it be : ) Today, I’m pleased to share one of my own recipe creations: a simple dish from Bill and I’s early days of dating when we had much more love than money. You can think of Easy-Peasy Fried Noodles as the lovechild of Fried Rice and Chow Mein, a tasty, saucy dish that’s both fool-proof and easy to customize for your family’s tastes!

Easy-Peasy Fried Noodles from Mancktastic!

We start with a large skillet over medium heat and about a Tablespoon sesame oil. The sesame oil adds a great, savory flavor to the whole dish while making your kitchen smell amazing! You can also use wok oil, which has a rich garlicky flavor, with in combination with or as a replacement for the sesame oil. As the oil heats up in the skillet, mince 2 cloves of fresh garlic and a 1″ piece of fresh ginger. Add the minced pieces to the skillet and sautĆ© for 1-2 minutes, or until softened and fragrant. Once your garlic and ginger are softened, add the cooked spaghetti noodles to the pan and toss to coat with oil. Cook, stirring every 30 seconds or so, for 2-3 minutes. Add frozen peas to the skillet and cook for an additional minute. At this point you can also add other veggies of your choice or pre-cooked meats like chicken tenders or shrimp.

Easy-Peasy Fried Noodles from Mancktastic!

Now is when we add the fun bits to the dish! First, crack an egg right in the middle of the pan and quickly stir throughout the noodles so they all get coated as the egg cooks. Then, add Ā¼ cup each of low-sodium soy sauce and oyster sauce to the pan and stir to coat the noodles once again. This combination of sauces gives you a deep, savory and sweet flavor that has a great earthy note as well. Cook this mixture all together for 1 minute or until nice and sizzly-sounding. Remove from the heat and serve immediately. You can top with sesame seeds, chopped scallions or additional sauce.

Easy-Peasy Fried Noodles from Mancktastic!

Easy-Peasy Fried Noodles

  • 8 ounces spaghetti noodles, cooked and drained
  • 1 Tablespoon sesame oil
  • 2 cloves of garlic, minced
  • 1″ piece of ginger, minced or grated
  • 1 cup frozen peas
  • 1 egg
  • Ā¼ cup low-sodium soy sauce
  • Ā¼ cup oyster sauce
  1. Heat 1 Tablespoon of sesame oil in a large skillet on medium heat. When oil is heated, add garlic and ginger to the skillet and cook until softened and fragrant.
  2. Add cooked spaghetti noodles to the pan and toss to coat well with oil. Cook for 2-3 minutes, stirring occasionally, then add frozen peas to the skillet and cook for an additional minute.
  3. Crack an egg into the skillet and quickly stir through the noodles, tossing until the egg is thoroughly cooked.
  4. Add Ā¼ cup each of low-sodium soy sauce and oyster sauce to the pan and stir to coat the noodles. Cook this mixture for 1 minute, or until nice and sizzly-sounding. Remove from the heat and serve immediately.

Easy-Peasy Fried Noodles from Mancktastic!