The Prize of Cooking

Cooking to win a prize is awesome but sharing it with the ones you love is even greater.

Chicken

Curry Chicken Mandarin Orange Yakisoba Noodle Salad

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Curry Chicken Mandarin Orange Yakisoba Noodle Salad I finally decided and this is my recipe entry to JSL Foods Fortune Asian Noodle Blogger Recipe Challenge.

Curry Chicken Mandarin Orange Yakisoba Noodle Salad

Curry Chicken Mandarin Orange Yakisoba Noodle Salad

 

I started created recipes for this contest some time ago. I chose the companies Mandarin Orange Yakisoba Stir Fry Noodle packet. I also chose to compete in the cold noodle challenge.

 

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Once I received the complimentary noodle packets in the mail, I started my recipe creations. I couldn’t resist starting with a family favorite, Vietnamese Shrimp Summer Rolls.IMG_2237 I infused the Yakisoba noodle packet into the shrimp roll. The rolls are so cute.

You can see the shrimp, noodles and mandarin oranges showing through. I made a dipping sauce with some of the seasoning packet. So good, I promise I will post this recipe too!! Next I steps up the gourmet style and went for a special cold noodle dish for two, Mandarin Orange Lobster Yakisoba Salad. 13503035_1012839538824007_6729360137147461816_o
This cold salad is a blend of lightly poached lobster, Yakisoba noodles, mandarin oranges, chopped celery, green onions and a vinaigrette that is made with the seaoning packet. A gorgeous dish that is easy to make and can be served for an everyday meal or for a special occasion. You can only imagine how my kids are loving this recipe testing session, shrimp, lobster, and next crab meat. I will say that the next test dish does contain imitation crab chunks. This is not so much of a shock anymore because it is one of the most popular ingredients used in sushi rolls. IMG_2316This salad, Mandarin Poppy Seed Crab Yakisoba Salad is so refreshing and would be great for serving at a brunch or any backyard party. The poppy seed dressing is mixed with the seasoning packet and then tossed with the Yakisoba noodles, mandarin oragnes, imitation crab chunks, celery, green onions and sliced almonds. Check back to get all three of these recipes soon.

You can find Fortune’s ready to use noodle products in the produce isle at stores such as Fred Meyers, Safeway and local market places. I was so thrilled to find my local Roth’s was carrying the Mandarin Orange Yakisoba Stir Fry Noodle packet. Not able to stop myself, I bought more packets and headed back home, called the family and said I was doing an Indian inspired noodle salad next. This is one great way to get your adult children to come see you, simple cook and they come. 🙂 Blending the noodles with the seasoned coconut cream, cauliflower, chicken, curry paste, crunchy nuts, sweet raisins and more, was the perfect move.
One last recipe, taste buds ready and the vote was in. The Curry Chicken Mandarin Orange Yakisoba Salad is the winner for us. I hope that JSL Foods thinks so too. I would love to see this cold noodle salad be their pick!!

Curry Chicken Mandarin Orange Yakisoba Noodle Salad

Curry Chicken Mandarin Orange Yakisoba Noodle Salad

Number of servings: 4

See Detailed Nutrition Info on

An Indian inspired cold chicken Yakisoba noodle salad that is blended with the flavorful seasonings from the Fortune noodle packet, smooth coconut cream, curry paste and a few more ingredients that are perfect in Indian dishes. Chill this salad to allow all of the wonderful spices come together.

Ingredients

  • 7.7 oz package Fortune Mandarin Orange Yakisoba Stir Fry Noodles
  • 1 cup canned coconut cream (full fat canned coconut milk can be used)
  • 11 oz can mandarin oranges, drained
  • 12 oz cubed chicken breasts meat, trimmed
  • 1 tablespoon minced Serrano pepper, membrane and seeds removed
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon oil
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 3 tablespoons mild curry paste, concentrated
  • 2 cups cauliflower, cut into small floweret’s and blanched
  • 2 tablespoons slivered almonds
  • 3 tablespoons unsweetened coconut flakes
  • ¾ cup green bell pepper, diced
  • 3 tablespoons raisins
  • 2 green onions, chopped
  • ½ cup cilantro, chopped

Instructions

  1. Bring a large pot of water to a boil to blanch the cauliflower and to warm the cut noodles. First blanch the cauliflower in the boiling water for 3 minutes, remove from the pot but do not discard the water, rinse the cauliflower with cold water and refrigerate. Next place the cut noodles in the hot water with the heat turned off for several minutes, strain from the water, cover with plastic wrap and set aside.
  2. Remove the seasoning packet from the Fortune Mandarin Orange Yakisoba Stir Fry Noodle packet and blend it with the coconut cream in a small bowl and set aside.
  3. Toast the slivered almonds and coconut flakes in a small skillet over medium heat until golden brown. Remove from the heat and add the raisins, take 1 tablespoon of the mix and set it aside for garnish.
  4. Heat the oil in a large skillet over medium high heat. Add the minced Serrano pepper and sauté for a minute to soften. Add the cubed chicken breast and begin to cook. After a few minutes, add the ginger paste, garlic paste, curry paste, salt and pepper. Continue cooking 5-8 minutes or until chicken is no longer pink. Remove from the heat, add the cut noodles and the seasoned coconut milk and refrigerate until the salad is cold.
  5. When the noodle and chicken mixture is cold, gently toss in the green bell pepper, green onions, almond/coconut/raisin mixture, mandarin oranges and most of the cilantro. (Keep a small amount of the cilantro for garnish.)
  6. Serve the cold curry noodle chicken salad and enjoy!!

Tomatillo-Poblano Chicken Chili

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Tomatillo-Poblano Chicken Chili

I am so guilty of sticky with one recipe when I like something. Chili is one of those. I usually put in my standard bell peppers, onions, ground beef and kidney beans. My friend Fritz makes some of the best chili. He does not believe that chili should have beans in it. (I know many who would say the same) I must admit, it is so great it doesn’t need beans. He has yet to hand over his recipe.

I was challenged to make something different this time when I entered Whole Foods Market Cooking Chili Contest. I found my inspiration sitting in my pantry, jars and jars of my canned Tomatillo Salsa I made this summer. This last summer was the second year I grew tomatillos. All of the plants were volunteers from the year before. Apparently I left behind a few unripened tomatillos. Below I provided the recipe I use for my tomatillo salsa. If you have a smoker, consider smoking the ingredients first.

Right now there are 50 entries and the finalists will be announced 2/6/14.

UPDATE 2/10/14: No stopping me. My chili was not chosen but we have already made it again. Give it a try for yourself. Do stop by Whole Foods Market Cooking for on-going recipe contests and the winning chili recipe: Chili Many Ways. Congrats healthierkitchen!!

Tomatillo-Poblano Chicken Chili-The Prize of Cooking

Tomatillo-Poblano Chicken Chili-The Prize of Cooking

If you can find smoked tomatillo salsa then omit the smoked paprika.
If you don’t have smoked paprika, use a few drops of liquid smoke, slowly adding to taste.
When the chili is ready top with one or all of the following; fresh squeezed lime, diced fresh avocado, chopped cilantro, crushed corn tortillas, sour cream and queso fresco. The recipe I use for my homemade tomatillo sauce is below.

Tomatillo-Poblano Chicken Chili
Serves 8
2 onions, diced
2 pounds chicken breasts, boneless, skinless, cut into 1/2 in pieces
2 poblano chilies, fire roasted, peeled, deseeded and diced
2 teaspoons ground cumin
1 tablespoon ground chili powder
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
8 ounces canned, mild green chilies, diced
32 ounces tomatillo salsa, medium heat
4 pieces garlic cloves, minced
6 cups chicken broth
1. Dice chicken breast into ½ in pieces, coat with cumin, chili powder and smoked paprika, salt and pepper. Set aside and allow the chicken to rest.
2. Roast the poblanos over an open flame on the stove top or under the broiler until charred and blistered. When done cover in plastic wrap and allow to sit before peeling, deseeding and dicing.
3. Heat olive oil in a dutch oven over medium high heat, brown chicken until no longer opaque/pink. Remove from pan and set aside. If there is no remaining oil in the pan add a little more. Add onions and cook until translucent and tender.
4. Add the poblano and green chilies. Stir together while working any brown bites from the bottom of the pot. And the minced garlic and continue to simmer to allow the garlic to flavor the chilies. Add the salsa, chicken and broth to the pot and bring to a simmer. Allow to simmer 20 minutes. Taste and add salt and pepper to your taste.

 

Tomatillo Salsa
from Ball-Complete Book of Home Perserving
Makes about 4 (8 oz) half pints
The combination of tomatillos, chilies and cilantro creates a salsa with an authentic Mexican taste. In addition to making a great dip for corn chips, this salsa works well as a condiment for fajitas, burritos and quesadillas.
You will need:
5-1/2 cups chopped cored husked tomatillos (about 2 lbs or 27 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan.
3.) HEAT to a boil. Reduce heat and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

QUICK TIP
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
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