Recipes

“Delicious Spicy Bean Salsa is one of my favorite salsa recipe ever. It is spicy with a little sweetness. Very addicting!”

Prep: 10 m Ready In 8 h 10 m

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Delicious Spicy Bean Salsa

To make this Delicious Spicy Bean Salsa, You’ll need the following Ingredients:

Ingredients:

1 (15 ounces) can black-eyed peas

1 (15 ounces) can black beans, rinsed and drained

1/2 cup chopped onion

1 (15 ounces) can whole kernel corn, drained

1/2 cup chopped green bell pepper

1 (4 ounces) can dice jalapeno peppers

1 (14.5 ounces) can diced tomatoes, drained

1/2 teaspoon garlic salt

1 cup Italian-style salad dressing

Directions:

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

DELICIOUS SPICY BEAN SALSA

Delicious Spicy Bean Salsa

"Delicious Spicy Bean Salsa is one of my favorite salsa recipe ever. It is spicy with a little sweetness. Very addicting!"

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Servings 0

Equipment

• Medium Bowl

Ingredients

  

• 1 (15 ounces) can black-eyed peas
• 1 (15 ounces) can black beans, rinsed and drained
• 1 (15 ounces) can whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (4 ounces) can dice jalapeno peppers
• 1 (14.5 ounces) can diced tomatoes, drained
• 1 cup Italian-style salad dressing
• 1/2 tsp garlic salt

Instructions

 

• 1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Keyword Delicious Spicy Bean Salsa, Spicy Bean Salsa

Tried this recipe?Let us know how it was!

“These crispy shrimp are rolled in a coconut beer batter before frying. For the dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste. Crispy coconut shrimp is easy to make, and it’s so much cheaper and tastier to make it right at home!”

Prep: 10 m Cook: 20 m Ready In 1 h

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Crispy Coconut Shrimp

To make this Crispy Coconut Shrimp, You’ll need the following Ingredients:

Ingredients:

1 egg

1/2 cup all-purpose flour

2/3 cup beer

1 1/2 teaspoons baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

24 shrimp

3 cups oil for frying

Directions:

1. In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

CRISPY COCONUT SHRIMP

Crispy Coconut Shrimp

"These crispy shrimp are rolled in a coconut beer batter before frying. For the dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste. Crispy coconut shrimp is easy to make, and it's so much cheaper and tastier to make it right at home!"

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 0

Equipment

• Oven
• Medium Bowl

Ingredients

  

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 tsp baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying

Instructions

 

• In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by the tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Keyword Coconut Shrimp, Crispy Coconut Shrimp

Tried this recipe?Let us know how it was!

“Refreshing fruit salsa and cinnamon chips are such a delicious treat that’s sure to be a crowd-pleaser! Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for any time!”

Prep: 15 m Cook: 10 m Ready In 45 m

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Refreshing Fruit Salsa and Cinnamon Chips

To make this Refreshing Fruit Salsa and Cinnamon Chips, You’ll need the following Ingredients:

Ingredients:

2 kiwis, peeled and diced

2 Golden Delicious apples – peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inches) flour tortillas

butter-flavoured cooking spray

2 tablespoons cinnamon sugar

Directions:

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter-flavoured cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow cooling approximately 15 minutes. Serve with chilled fruit mixture.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

REFRESHING FRUIT SALSA AND CINNAMON CHIPS

Refreshing Fruit Salsa and Cinnamon Chips

"Refreshing fruit salsa and cinnamon chips are such a delicious treat that's sure to be a crowd-pleaser! Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for any time!"

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings 0

Equipment

• Oven
• Large Bowl

Ingredients

  

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tbsp white sugar
• 1 tbsp brown sugar
• 3 tbsp fruit preserves, any flavor
• 10 (10 inches) flour tortillas
•  butter-flavoured cooking spray
• 2 tbsp cinnamon sugar

Instructions

 

• In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Coat one side of each flour tortilla with butter-flavoured cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
• Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow cooling approximately 15 minutes. Serve with chilled fruit mixture.

Keyword Fruit Salsa and Cinnamon Chips, Refreshing Fruit Salsa and Cinnamon Chips

Tried this recipe?Let us know how it was!

“You can make this avocado salad smooth or chunky depending on your tastes.  Everyone agrees this is the best guacamole recipe!! It’s quick and easy to make, super fresh and delicious, and always the hit of a party!”

Prep: 10 m Ready In 10 m

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

BEST GUACAMOLE

To make this Best Guacamole, You’ll need the following Ingredients:

Ingredients:

3 avocados – peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup diced onion

3 tablespoons chopped fresh cilantro

2 Roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

Directions:

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Best Guacamole

Best Guacamole

"You can make this avocado salad smooth or chunky depending on your tastes.  Everyone agrees this is the best guacamole recipe!! It's quick and easy to make, super fresh and delicious, and always the hit of a party!"

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Servings 0

Equipment

• Medium Bowl

Ingredients

  

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 tsp salt
• 1/2 cup diced onion
• 3 tbsp chopped fresh cilantro
• 2 Roma (plum) tomatoes, diced
• 1 tsp minced garlic
• 1 pinch ground cayenne pepper (optional)

Instructions

 

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Keyword Best Guacamole, Guacamole

Tried this recipe?Let us know how it was!

“If you love pancakes, this is the recipe (Fluffy Buttermilk Pancakes) for you. A very light and fluffy pancake that requires fresh buttermilk, but it’s the best I’ve ever made!”

Prep: 15 m Cook: 10 m Ready In 25 m

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

FLUFFY BUTTERMILK PANCAKES

To make this Fluffy Buttermilk Pancakes, You’ll need the following Ingredients:

Ingredients:

3 cups all-purpose flour

3 tablespoons white sugar

1 1/2 teaspoons baking soda

3 teaspoons baking powder

3/4 teaspoon salt

3 cups buttermilk

1/2 cup milk

3 eggs

1/3 cup butter, melted

Directions:

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

2. Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!

3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

"If you love pancakes, this is the recipe (Fluffy Buttermilk Pancakes) for you. A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!"

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings 0

Equipment

• Large Bowl
• Frying Pan

Ingredients

  

• 3 cups all-purpose flour
• 3 tbsp white sugar
• 3 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Instructions

 

• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
• Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
• Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Keyword Buttermilk Pancakes, Fluffy Buttermilk Pancakes

Tried this recipe?Let us know how it was!

“These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe (Baked Baby Back Ribs) could not be any more simple.”

Prep: 8 h Cook: 2 h 30 m Ready In 10 h 30 m

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

BAKED BABY BACK RIBS

To make this Baked Baby Back Ribs, You’ll need the following Ingredients:

Ingredients:

2 pounds pork baby back ribs

1 (18 ounces) bottle barbecue sauce

Directions:

1. Tear off 4 pieces of aluminium foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbecue sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

2. Preheat oven to 300 degrees F (150 degrees C).

3. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Baked Baby Back Ribs

Baked Baby Back Ribs

"These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe (Baked Baby Back Ribs) could not be any more simple."

Print Recipe Pin Recipe

Prep Time 8 hours hrs

Cook Time 2 hours hrs 30 minutes mins

Servings 0

Equipment

• Oven

Ingredients

  

• 2 pounds pork baby back ribs
• 1 (18 ounces) bottle barbecue sauce

Instructions

 

• Tear off 4 pieces of aluminium foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbecue sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Keyword Baby Back ribs, Baked Baby Back ribs

Tried this recipe?Let us know how it was!

“My father’s side of the family is Sicilian and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low. This recipe (Simple Italian Breaded Pork Chops) is very easy to make.”

Prep: 25 m Cook: 35 m Ready In 1 h

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Simple Italian Breaded Pork Chops

To make this Simple Italian Breaded Pork Chops, You’ll need the following Ingredients:

Ingredients:

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4 pork chops

Directions:

1. Preheat oven to 325 degrees F (160 degrees C).

2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown, about 5 minutes on each side.

5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

SIMPLE ITALIAN BREADED PORK CHOPS

Simple Italian Breaded Pork Chops

"My father's side of the family is Sicilian and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low. This recipe (Simple Italian Breaded Pork Chops) is very easy to make."

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Servings 0

Equipment

• Oven
• Skillet
• Small Bowl

Ingredients

  

• 3 eggs, lightly beaten
• 3 tbsp milk
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tbsp dried parsley
• 2 tbsp olive oil
• 4 cloves garlic, peeled and chopped
• 4 pork chops

Instructions

 

• Preheat oven to 325 degrees F (160 degrees C).
• In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
• Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
•  Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown, about 5 minutes on each side.
• Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Keyword Italian Breaded Pork Chops, Simple Italian Breaded Pork Chops

Tried this recipe?Let us know how it was!

“This mouth-watering red-skinned potato salad is a perfect potluck side for work or a picnic. Try this!”

Prep: 1 h Ready In 2 h

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Mouth-watering Red-Skinned Potato Salad

To make this Mouth-Watering Red-Skinned Potato Salad, You’ll need the following Ingredients:

Ingredients:

2 pounds clean, scrubbed new red potatoes

1 pound bacon

6 eggs

1 onion, finely chopped

1 stalk celery, finely chopped

2 cups mayonnaise

Salt and pepper to taste

Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving the skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

MOUTH-WATERING RED-SKINNED POTATO SALAD

Mouth-watering Red-Skinned Potato Salad

"This mouth-watering red-skinned potato salad is a perfect potluck side for work or a picnic. Try this!"

Print Recipe Pin Recipe

Prep Time 1 hour hr

Servings 0

Equipment

• Large Pot
• Large Skillet

Ingredients

  

• 2 pounds clean, scrubbed new red potatoes
• 6  eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
•  Salt and pepper to taste

Instructions

 

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
•  Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving the skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Keyword Mouth-Watering Red-Skinned Potato Salad, Red-Skinned Potato Salad

Tried this recipe?Let us know how it was!

“Try this comforting food, cheesy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!”

Prep: 30 m Cook: 30 m Ready In 1 h

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Cheesy Chicken Noodle Casserole

To make this Cheesy Chicken and Noodle Casserole, You’ll need the following Ingredients:

Ingredients:

4 skinless, boneless chicken breast halves

1 (10.75 ounces) can condense cream of mushroom soup

6 ounces egg noodles

1 (10.75 ounces) can condense cream of chicken soup

1 cup sour cream

Salt to taste

Ground black pepper to taste

1 cup crumbled buttery round crackers

1/2 cup butter

Directions:

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with the noodles.

2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2-quart baking dish.

3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.

4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

CHEESY CHICKEN AND NOODLE CASSEROLE

Cheesy Chicken and Noodle Casserole

"Try this comforting food, cheesy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!"

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings 0

Equipment

• Large Pot
• Small Saucepan

Ingredients

  

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.75 ounces) can condense cream of mushroom soup
• 1 (10.75 ounces) can condense cream of chicken soup
• 1 cup sour cream
•  Salt to taste
•  Ground black pepper to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

Instructions

 

• Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with the noodles.
• In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2-quart baking dish.
• Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Keyword Cheesy Chicken and Noodle Casserole, Chicken and Noodle Casserole

Tried this recipe?Let us know how it was!

” This pasta chicken salad with sesame is the most-requested recipe. A refreshing light pasta salad with delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while.”

Prep: 20 m Cook: 10 m Ready In 30 m

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Pasta Chicken Salad with Sesame

To make this Pasta Chicken Salad with Sesame, You’ll need the following Ingredients:

Ingredients:

1/4 cup sesame seeds

1 (16 ounces) package bow tie pasta

1/2 cup vegetable oil

1/3 cup light soy sauce

1/3 cup rice vinegar

1 teaspoon sesame oil

3 tablespoons white sugar

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

3 cups shredded, cooked chicken breast meat

1/3 cup chopped fresh cilantro

1/3 cup chopped green onion

Directions:

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook, stirring frequently until lightly toasted. Remove from heat, and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

PASTA CHICKEN SALAD WITH SESAME

Pasta Chicken Salad with Sesame

" This pasta chicken salad with sesame is the most-requested recipe. A refreshing light pasta salad with delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while."

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Servings 0

Equipment

• Skillet

Ingredients

  

• 1/4 cup sesame seeds
• 1 (16 ounces) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 tsp sesame oil
• 3 tbsp white sugar
• 1/2 tsp ground ginger
• 1/4 tsp ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Instructions

 

• Heat a skillet over medium-high heat. Add sesame seeds, and cook, stirring frequently until lightly toasted. Remove from heat, and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
• In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
• Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Keyword Pasta Chicken Salad with Sesame

Tried this recipe?Let us know how it was!