Thai Twice Baked Sweet Potatoes

Most twice baked sweet potato recipes mirror traditional Thanksgiving sweet potato casseroles.  They are full of brown sugar, pecans, and sometimes marshmallow. Much like my Sweet Potato & Curry Corn Chowder, the recipe I am sharing today is a savory recipe, named Thai Twice Baked Sweet Potatoes.  It probably is no surprise that this recipe features Kevin’s Natural Foods Thai Coconut Sauce. The sauce is versatile and can easily be used to spice up a chicken dinner too. If you are looking to change up your sweet potato preparation, look no further!

If you are interested in the other sauces and produces offered by Kevin’s Natural Foods, check them out on their Facebook PageInstagram, or Pinterest pages.


Thai Twice Baked Sweet Potatoes

  • 4 large sweet potatoes
  • 1 tablespoon avocado oil
  • 1/3 cup diced shallot (1-2 shallots)
  • One, 7 ounce packet of Kevin’s Natural Foods Thai Coconut Sauce

Preheat oven to 375 ºF. Place sweet potatoes on a large baking sheet and place in oven.  Bake for 50-60 minutes or until soft.  While the potatoes bake, heat the oil in a nonstick skillet over medium-high heat.  Add the shallot and cook for 4-5 minutes, or until they begin to soften; set aside. When the potatoes are ready, remove from the oven and let cool enough to handle, then split potatoes on top and scoop out the insides leaving ¼ inch wall thickness of the sweet potato.  Add the scooped out sweet potato to a medium size bowl, along with the cooked shallots and contents of the packet of Kevin’s Natural Foods Thai Coconut Sauce.  Put the mixture back into the 4 potato shells evenly and bake for an additional 15-20 minutes or until the tops just start to brown. Serve, makes four servings.

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Kevin’s Thai Larb

Move over taco Tuesday, I have a new favorite, easy weeknight meal.  This Kevin’s Thai Larb was greeted with praise this week.  If you aren’t familiar with larb, it is a meat salad typical of Thai or Laotian cooking that is primarily a ground meat (chicken, beef, or  pork) that is seasoned with a bunch of fresh herbs, onions, and chilies. While authentic larb includes a ground rice, I have omitted this ingredient to keep the dish keto and paleo friendly.

I used Kevin’s Natural Foods Cilantro Lime Sauce as my main seasoning since it had so many of the flavors you would typically find in larb. Pulling together this one pot meal was so quick. Once the ground chicken is cooked, simply mix in the Kevin’s Natural Foods Cilantro Lime Sauce, chopped red onion, green onion, and mint for a slightly spicy and fresh entrée. Serving the larb in lettuce cups adds to the fun of meal.

I’m grateful for the ability to participate in the Kevin’s Natural Food challenge as I and my family have become hooked on these sauces! I will be sure to keep both Kevin’s Natural Food Korean BBQ Sauce and Kevin’s Natural Food Cilantro Lime Sauce on hand.


You can find all of Kevin’s Natural Food products at the following sites:

Facebook

Pinterest

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Kevin’s Thai Larb

  • 1 pound ground chicken
  • One, 7 ounce packet of Kevin’s Natural Foods Cilantro Lime Sauce
  • 1 cup chopped red onion
  • 3 green onions, chopped
  • 2 tablespoons chopped fresh mint
  • 12 butter lettuce leaves, washed and patted dry

In a large skillet over medium -high heat, brown the ground chicken.  Once cooked through, drain excess liquid. Add the packet of Kevin’s Natural Foods Cilantro Lime Sauce to the skillet and stir to coat.  Remove from the heat and stir in the red onion, green onions, and mint. To serve, scoop some of the larb into a butter lettuce leaf and eat.  Makes four servings (three lettuce servings of larb each).

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Korean BBQ Meatloaf

Korean BBQ Meatloaf with Mashed Daikon

As I mentioned in my last post, this year has been about trying a bunch of new recipes in addition to recipe creation.  I was thrilled when I was offered the opportunity to participate in the Kevin’s Natural Foods recipe contest, which feature the delicious sauces the company has to offer.  The first dish I’d like to debut is a Korean BBQ Meatloaf with Mashed Daikon to showcase Kevin’s Natural Foods Korean BBQ Sauce

The first thing I have to say about these sauces is that they are fresh and delicious, on top of being paleo and keto friendly. In fact, the Kevin’s Natural Foods Korean BBQ Sauce was the perfect amount of spice for my meatloaf, which was added along with some sautéed bok choy stems and matchstick carrots for a new take on a classic entrée.  To finish off the meatloaf each serving received a generous slathering of the sauce for real wow factor.  As a side for this Korean BBQ Meatloaf I served mashed daikon, keeping the meal paleo and keto friendly.  My entire family declared this dish a winner and I’m sure yours will too!

If you are interested in the other sauces and produces offered by Kevin’s Natural Foods, check them out on their Facebook Page, Instagram, or Pinterest.


Korean BBQ Meatloaf with Mashed Daikon

  • 3 baby bok choy
  • 1 tablespoon avocado oil
  • 4 ounces matchstick carrots
  • 2 pounds ground beef
  • 2 large eggs
  •  Two 7 ounce bags of Kevin’s Natural Food Korean BBQ sauce
  • 2 pounds daikon radish
  • 4 tablespoons ghee

Preheat oven to 400ºF.   Wash the baby bok choy then chop the white stems, reserving the dark green leafs for another use if desired.  Add the avocado oil to a nonstick skillet, then add the chopped bok choy and carrots.  Saute the vegetables for 5 minutes and then transfer to a large bowl.  Add the ground beef, eggs, and 4 tablespoons of the Kevin’s Natural Food Korean BBQ sauce to the bowl and mix thoroughly. Prepare a baking sheet with avocado oil cooking spray, then form a loaf on it that is approximately 6 inches wide by 10 inches long. Bake for 45 minutes.

While the meatloaf bakes, peel the daikon and chop into 1-inch cubes.  Place in a large pot and cover with water.  Place the pot over medium high heat and bring the water to a boil.  Boil the daikon for 20 minutes, or until it becomes tender.  Drain the daikon and place in a food processor along with the ghee and process until smooth. 

To serve, plate 1/4th of the mashed daikon and 1/4th of the cooked meatloaf on each of four plates.  Smother the meatloaf with the remaining Kevin’s Natural Foods Korean BBQ Sauce and serve.

Note: if you are not familiar with ghee, it is a clarified butter

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Southern Street Corn Salad

Southern Street Corn Salad

In my opinion, corn is a great compliment to any BBQ.  As summer draws near, magazines and the internet abound with a variety of grilled corn recipes, including street corn recipes.  It is hard to read the recipes without making your mouth water, but I have always wondered how I could serve the slathered corn cobs at a party without (a) making a giant mess or (b) compromising time with by guests. What about making a salad with grilled corn instead?

I searched for street corn salads, and most had a Mexican flavor profile.  In this recipe I went for a Southern spin, with the idea of mixing in flavors that would be similar to pimento cheese.  This Southern Street Corn Salad was a hit with my family and I can’t wait to serve it at a BBQ gathering. Enjoy!

 

Southern Street Corn Salad


Southern Street Corn Salad

6 ears fresh corn, husked
½ tablespoon melted butter
¼ cup mayonnaise
½ cup shredded sharp cheddar cheese
6 tablespoons diced green onions
2 tablespoons real bacon bits
2 ounce jar diced pimentos, drained
1 teaspoon Old Bay seasoning

 

Preheat grill on medium high heat. Brush corn with melted butter, then grill corn for 8-10 minutes, turning every 2 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob (will make approximately 4 cups of kernels).

In a large bowl, stir together the mayonnaise, cheddar cheese, green onions, bacon bits, pimentos, and Old Bay seasoning.  Add the corn kernels and stir until coated.  Refrigerate until ready to serve.

Note: recipe was entered in the Firehouse Subs Side Dish Challenge

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Apple Cheddar Bread

Apple-Cheddar Bread

One of the cooking contests I am currently experimenting for is the Our Family Garden applesauce contest.  This contest has been so much fun, in part due to the enthusiasm of the host.  He has been giving contestants frequent insights into their products and business, making it a joy to share my cooking hobby with them. 

The other reason this contest has been so much fun is that the applesauce line is amazing.  Their products taste like your favorite, homemade batch – so much so that I had to be diligent to bake with it, rather than eat it right out of the jar.

One of my favorite recipe creations so far was an Apple-Cheddar Bread.  The bread is sweet, with a hint of savory, even with using the unsweetened applesauce. I loved the end result, as did my kids.  They kept requesting slices, which meant we polished off the loaf in under 24 hours.  I enjoyed eating it warm as an afternoon snack and as a breakfast treat.  I can’t wait to hear which way you prefer to eat this delightful Apple-Cheddar Bread!

Apple Cheddar Bread


Apple Cheddar Bread

2 cups flour (plus some for dusting pan)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon dried basil
½ teaspoon salt
1 cup unsweetened Our Family Garden applesauce
4 tablespoons melted butter, cooled
2 large eggs
1 cup shredded, sharp cheddar
Preheat oven to 350°F.  Grease a 9-inch by 5 inch loaf pan and then dust with flour.

In a medium sized bowl, mix together the 2 cups of flour, baking soda, baking powder, basil, and salt; set aside.  In a separate large bowl mix together the applesauce, melted butter, and eggs and stir to mix evenly.  Gently stir in the flour mixture in small batches until it is all incorporated.  Gently fold in the cheddar, then pour into the prepared loaf pan.  Bake for 45 minutes or until a toothpick comes out clean.

Let cool to desired temperature, then cut to serve. Can be served warm or cold.

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ultimate beet spiral salad

Ultimate Beet Spiral Salad

Every January, Healthy Solutions Spice Blends hosts a recipe contest. Of course this means I can’t wait to enter.  All of their products are great low salt and low sugar options, without sacrificing taste.

This year I decided to experiment with the Ultimate Burger blend.  While the namesake might lead you to think that my recipe entry is a juicy burger, think again! I used it to make an amazing vinaigrette to create my Ultimate Beet Spiral Salad.

ultimate beet spiral salad

The Healthy Solutions Ultimate Burger blend is mixed with a bit of olive oil and red wine vinegar to make a well balanced and low salt dressing. I used the vinaigrette to dress a salad of raw beet spirals, shelled edamame, baby tomatoes, and feta for a light and healthy salad that is sure to be a crowd pleaser.

ultimate beet spiral salad


Ultimate Beet Spiral Salad

10.7 oz. (~4 cups) red beet spirals
½ cup shelled edamame, cooked and cooled
1 cup orange baby tomatoes
½ cup feta cheese
½ cup olive oil
¼ cup red wine vinegar

2teaspoons Healthy Solutions Spice BlendsTM Ultimate Burger

 

Place the beet spirals, edamame, baby tomatoes, and feta in a large bowl and stir to toss.  In a separate, small container, mix together the oil, vinegar, and Ultimate Burger spice blend until uniform.  Pour the dressing over the beet salad and toss to coat.  Serve.

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Corn Alfredo Sauce

Corn Alfredo Sauce with Penne and Chicken

I love watching cooking shows (I’m sure you aren’t surprised), including Chopped.  I am always amazed by the random mix of ingredients in the baskets and the creative recipes that the chefs create.  I guess that is why I just had to try the Chopped contest sponsored by Del Monte and Food Network.  The virtual basket included fresh lemon, fresh basil, feta cheese, and one can of Del Monte corn. I had a few ideas that came to mind, but one I wanted to try was a Corn Alfredo served over Penne and Chicken.

corn alfredo sauce

  I replaced some the cream and flour typically used in an alfredo sauce with pureed corn, which also was a great way to sneak in some veggies. The alfredo sauce was seasoned with fresh lemon zest and feta to create a fresh and unique sauce that wowed my family.  I made a simple dish by tossing it with pasta and chicken, and then garnished it with fresh basil and black pepper. 

My recipe ended up in the middle of the gallery of entries for the contest.  Just browsing the submittals makes me hungry.  I can’t wait to try some of these other corn inspired dishes!

Corn Alfredo Sauce


Corn Alfredo Sauce with Penne, Chicken, and Basil

1 ¼ cup heavy whipping cream
15.25 ounce can of Del Monte Whole Kernel Corn, drained
Zest of 1 lemon
1 cup crumbled feta cheese
1 pound penne pasta, cooked and drained
1 cup chopped, pre-cooked chicken
0.25 ounces fresh basil chiffonade
Black pepper for garnish

To make the corn alfredo sauce, place  whipping cream, corn, and lemon zest in a medium sized sauce pan and use an immersion blender to process until smooth.  Heat over medium heat until it reaches a simmer, then stir in feta cheese. Use the immersion blender again to process until smooth, then bring the sauce back up to a simmer. Place the pasta in a large bowl, remove the sauce from the heat and pour over the pasta.  Add the chicken, and stir until the pasta and chicken are coated with the corn alfredo sauce.  Garnish with the fresh basil and a dusting of black pepper and serve.

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Saucy Bacon Wrapped Stuffed Apricots

Saucy Bacon Wrapped Stuffed Apricots

Who doesn’t love bacon? Right? Now combine bacon with one of my favorite blogger contests – the Saucy Mama Blogger Contest – and I couldn’t wait to get started.  First comes the hard part of choosing products to sample since they all sound so good.  From the variety of mustards, sauces, and marinades I finally narrowed it down to the Saucy Mama® orange habanero wing sauce and Saucy Mama® cracked pepper marinade to work into my dish.

My entry for this year’s contest is a blend of one of my favorite appetizers (bacon wrapped blue cheese stuffed dates) and Turkish apricots to create Saucy Bacon Wrapped Stuffed Apricots.

I mixed the Saucy Mama® cracked pepper marinade (and a bit of green onions and bacon) into some ricotta cheese for a well spiced, creamy stuffing. Once stuffed and wrapped with bacon, the apricots got a coating of Saucy Mama® orange habanero wing sauce for a sweet kick.  The Saucy Bacon Wrapped Stuffed Apricots are baked until the bacon is crisp, and the wing sauce has caramelized.

My family loved them so much I don’t know if I could make enough for a party since they fly off the plate so fast.  Give them a try and see what I mean!

Saucy Bacon Wrapped Stuffed Apricots

You can find other Saucy Mama recipes and products on their facebook and pinterest pages

Saucy Bacon Wrapped Stuffed Apricots

14 slices (1 ½ pounds) applewood smoked bacon, divided
4 ounces ricotta cheese
2 tablespoons minced green onions
2 teaspoons Saucy Mama® cracked pepper marinade
24 dried apricots
24 toothpicks
¼ cup Saucy Mama® orange habanero wing sauce

 

Pre-heat the oven to 375 °F.

Place 2 pieces of bacon in a 12-inch skillet.  Pan fry the bacon over medium heat, turning occasionally, for 8-10 minutes or until crisp; cool and crumble.

Mix ricotta cheese, green onion, crumbled bacon, and Saucy Mama® cracked pepper marinade, stirring to combine.   Gently pull open the cavity in the dried apricots and place ~1 teaspoon of ricotta in the center of each (i.e. equally divide the ricotta mixture between the apricots). Cut the remaining bacon slices in half, wrap one around each apricot, and secure with a toothpick. Place on a large baking sheet (13 inches x 18 inches), and evenly brush the tops of the wrapped apricots with the Saucy Mama® orange habanero wing sauce.  Bake for 40-45 minutes or until bacon is crispy.  Remove from the oven, cool slightly, and serve.

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Coconut Crusted Sea Scallops

Coconut Crusted Sea Scallops

One of my favorite cooking tips is to bake scallops.  This results in tender scallops that turn out perfect every time. I enjoy sharing this tip so much, I decided to build my entry for the create TV cooking challenge around it (below).

Buried in my entry are two other tips: (1) toast flour and (2) use quick pre-prepared items to really build up flavor in an easy way.

I chose to coat my scallops with a coconut flour to create a nice tropical flavor, that isn’t too over powering yet that stays well. The first step though is to toast the flour to eliminate the raw flour taste, and enhance the coconut flavor.

Coconut Crusted Sea Scallops

I also paired the scallops with jasmine rice, which is a floral scented, long grain rice. To the rice I added some lemongrass puree to give it that extra oomph (You can find the puree in a tube in the produce section of your local grocery store).

 Plating was simply layering the rice, coconut crusted sea scallops, and salsa for an impressive, yet easy dinner.

Coconut Crusted Sea ScallopsCoconut Crusted Sea Scallops

Coconut Crusted Sea Scallops with Jasmine Rice and Mango Salsa

½ cup coconut flour
½ teaspoon ground ginger
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
¼ cup butter, melted
1 pound sea scallops
1 cup jasmine rice
2 ½ cups water
1 tablespoon lemongrass puree
1 mango, diced
1 avocado, diced
¼ cup diced red onion
2 tablespoons cilantro
Zest and juice of one lime
 

Preheat the oven to  350 °F.

While the oven heats, toast the flour. Add the flour to a nonstick pan over high heat, and stirring frequently for 2-3 minutes until the flour has an even, light brown color. Remove from the heat and add to a large bowl. Add the ginger, salt, pepper, and garlic powder to the toasted flour and stir to mix.

Dunk the scallops in the butter, coat in the toasted coconut flour, and then place in an 8×8 glass pan treated with non-stick spray. Bake the scallops for 30 minutes.

While the scallops bake, make the rice and salsa. To make the rice, bring the water, jasmine rice, and lemongrass puree to a boil in a medium saucepan. Cover and reduce the heat to low. Simmer for 15-20 minutes until all of the water is absorbed.

To make the mango salsa, combine the  mango, avocado, red onion, cilantro, lime zest, and lime juice.

To plate, place ¾ cup rice on a plate, top with some of the sea scallops, and garnish with the mango salsa. Serve immediately.

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pistachio chai tiramisu

Pistachio Chai Tiramisu

‘Tis the season for baking, so why not combine it with a cooking contest? This week’s recipe was inspired by the Simply Sesame Blogger Recipe Challenge hosted by Simply Sesame. Simply Sesame sent me their three different flavors of Simply Sesame spread: Pistachio-Cardamom, Vanilla-Almond, and plain. I instantly gravitated toward the subtly exotic pistachio-cardamom (though I enjoy all of the creamy flavors) to make my Pistachio Chai Tiramisu. The other great thing about these spreads is that they are gluten free and peanut free.

pistachio chai tiramisu

Tiramisu is an Italian dessert which typically consists of ladyfinger cookies soaked in a coffee-rum mixture and layered with a mascarpone cream layer then dusted with chocolate.  For this recipe I decided to play on the cardamom flavor of the Simply Sesame spread and soaked the ladyfingers in a chai-brandy mixture. Next, I folded the pistachio-cardamom simply sesame spread into the mascarpone (along with a bit of powdered sugar) to create my creamy layer.  Finally, the top of the tiramisu was decorated with a bit of caramel syrup and crushed pistachios.  The result was a beautifully presented tiramisu unlike any you have tasted.

pistachio chai tiramisu

It received a thumbs up from my hubby who is a tiramisu aficionado. I hope you enjoy it just as much!

pistachio chai tiramisuLooking for even more sesame spread recipe ideas? Follow Simply Sesame on TwitterInstagram, or Facebook.


Pistachio Chai Tiramisu

½ cup boiling water
1 chai tea bag
8 ounces mascarpone cheese
½ cup powdered sugar
½ cup Simply Sesame Pistachio-Cardamom spread
4 tablespoons brandy, divided
16 lady finger cookies
2 tablespoons caramel syrup
2 tablespoons shelled, crushed pistachios
 
Place the chai tea bag in the boiling water and let steep for 3-5 minutes; set aside.  While the tea is steeping, prepare the cream filling.  Add the mascarpone cheese to a standing mixer bowl along with the powdered sugar.  On low speed, stir until combined.  Add the Simply Sesame Pistachio-cardamom spread to the mixing bowl and mix on low speed until combined. Finally, stir in 2 tablespoons of the brandy until well mixed and set aside.

Remove the tea bag from the water and place the tea in a shallow bowl along with the remaining 2 tablespoons of brandy and stir to combine.  Dunk the ladyfingers in the chai tea mixture one at a time, 2-3 seconds per side and place in the bottom of an 8 x 8 dish or trifle dish (you should only need half of the cookies to cover the bottom of the dish).  Spread half of the mascarpone mixture over the ladyfingers, then add another layer of the soaked ladyfingers on top. Spread the remaining mascarpone mixture over the top to coat the cookies (you should have two layers of cookies and two mascarpone layers). Refrigerate until ready to serve, at least 2 hours.  Just before serving, drizzle the top of the tiramisu with the caramel syrup and then evenly cover the top with the crushed pistachios.  Cut and serve the pistachio chai tiramisu.

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Mulled Pomegranate Martini

Mulled Pomegranate Martini

My latest cooking contest endeavor is the “Stir It Up Holiday Blogger Mixology Challenge” hosted by Stirrings and if proving to be a fun way to kick off the holiday season.  Stirrings makes premium cocktail mixers and rimmers and challenged bloggers to develop a creative, attractive, and delicious holiday cocktail.

Mulled Pomegranate Martini

One of the first things that comes to mind for a go-to holiday drink is a warm and spiced concoction. To add to your winter beverage repertoire I off the Mulled Pomegranate Martini.

Mulling means to sweeten, spice, and warm a drink.   For this cocktail I mulled the Stirrings® Simple Pomegranate Martini Cocktail Mixer and orange juice with cloves, anise, nutmeg, and ginger. After simmering for a few minutes, the mixer is strained and combined with a cinnamon-sugar vodka to add depth to the spice profile. The end result is a Mulled Pomegranate Martini that is a well-rounded delight.

The martini is served in a martini glass rimmed with Stirrings® Cosmopolitan Rimmer (which adds color and a slight hint of citrus) and garnished with an orange peel twist.

Mulled Pomegranate Martini

I can’t wait to experiment with the other Stirrings® products. You can find additional recipes on their social media sites (Pinterest, Instagram, Twitter, and Facebook).  Some of the locations that sell the Stirrings® products include: Hazel’s Beverage World, Davidson’s Liquors, Argonaut Wine & Spirits, Keg Liquors, Whole Foods Wine & Spirits, and Applejack Wine & Spirits.

 

Mulled Pomegranate Martini

Mulled Pomegranate Martini

7 ounces Stirrings® Simple Pomegranate Martini Cocktail Mixer
2 ounces pulp-free orange juice
15 whole cloves
3 whole star anise
1 whole nutmeg
1/3 teaspoon crystalized ginger
3 ounces cinnamon-sugar vodka
Garnish: Stirrings® Cosmopolitan Rimmer
Garnish: 2 Orange peel twists

Rim two martini glasses with Cosmopolitan Rimmer. Place the pomegranate mixer, orange juice, cloves, anise, nutmeg, and ginger in a medium sized, non-reactive sauce pan.  Bring to a simmer and simmer for 10 minutes (liquids will reduce by 1/3).  Remove from the heat, strain, and add to a cocktail shaker along with the vodka and shake vigorously. Pour into the rimmed martini glasses, dividing the drink evenly between the two glasses. Garnish each glass with an orange peel twist and serve.

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Hot&Spicy Hero Salad

Hot and Spicy Hero Salad

My latest cooking contest challenge was to use any one of the Fortune Asian noodles in a cold salad or casserole for their Blogger Recipe Challenge. I chose to go with their Hot & Spicy noodles for a cold salad creation, hoping to capitalize on the built in flavor of the sauce.  After some kitchen tinkering this Hot & Spicy Hero Salad was born, which is a cold salad version of the classic hero sandwich.

Hot&Spicy Hero Salad

The salad is stocked full of colorful mix-ins that add tons of flavor: mild pepper rings, pimentos, red onions, tomatoes, baby spinach, mozzarella, and chicken.  The star of the salad is the hot & spicy sauce, which is used in the dressing as well as in to cooking of the noodles.

Hot&Spicy Hero Salad

While this may sound complicated, it is really easy to put together.  The Fortune brand noodles are precooked and only take an additional 3-4 minutes to prepare. Similarly, the popcorn chicken pieces only take a few minutes to cook, which means cooking really only consists of a bit of chop and stir time.

Hot and Spicy Hero Salad

Hot&Spicy Hero Salad

Fortune has many other noodles to choose from, and some other great recipes being submitted for the contest.  You can find the recipes and other details on JSL food’s facebook page or their twitter page.  Many big grocery stores carry the Fortune noodles, including Safeway, Albertson’s, Shaws, Star Markets, Tom Thumb, and Target. I encourage you to give them a try!


Hot and Spicy Hero Salad

½ cup mayonnaise
One 7.7 ounce package of Fortune Brand Hot & Spicy Yakisoba stir fry noodles
4 ounces frozen popcorn chicken pieces
½ cup diced red onion
½ cup quartered baby tomatoes
¼ cup jarred mild pepper rings, drained
¼ cup jarred pimentos, drained
2 ounces fresh baby spinach
¾ cup shredded mozzarella

 

Place the mayonnaise in a small bowl, then add two teaspoons of the sauce package from the noodles, reserving the remainder of the sauce package.  Stir the mayonnaise until the sauce mix is completely incorporated; set aside.  Place the noodles and the remaining sauce in a microwave safe bowl along with ¼ cup of water.  Microwave on high for 4 minutes, stir, then drain and let cool. Place the popcorn chicken pieces on a microwave safe plate and microwave on high for 2 minutes.  Once cooked, cut chicken into bite size pieces.  Roughly cut the noodle in quarters then add to a large bowl, along with the red onion, tomatoes, pepper rings, and pimentos.  Pour the mayonnaise over the noodles and stir to coat. Add the spinach, chicken, and mozzarella and stir gently until everything is coated with the dressing and the ingredients are mixed.  Divide between two plates and serve.

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