One of the reasons I always always ALWAYS make more chicken than we can use for one meal is so that I have cooked chicken lounging around in the fridge for recipes like this one for cold sesame chicken noodles. It is a fun and flavorful one dish meal that uses ingredients you probably already have in your pantry, and it is endlessly customizable (more on that later). So the next time you find yourself with some leftover chicken and a yearning for cold noodles…well, let’s make it!
I do love baking with bananas, and sometimes despite knowing that there is a cornucopia of banana-baking possibilities out there I sometimes find myself dealing with aged bananas by making banana bread on repeat. But the world is full of banana options, and one of my favorites is combining two of my very favorite flavors: banana (obviously) and peanut butter. Imagine if you will a cupcake of tender banana wonderfulness, topped with a creamy, dreamy, peanut butter frosting. Two great tastes that taste great together – let’s make them!
I know, I probably lost some of you right at the title of peanut butter bacon sliders, but I promise – promise!- that if you let me make my pitch you might reconsider. So here goes. Little bite-sized burgers, slathered with the sweet and creamy taste of your favorite peanut butter, topped with the salty, chewy heaven that is thick cut bacon, all held together by a pillowy soft slider roll.
Yes? Do I have you just a teeny bit intrigued? Then let’s make them!
We are a family that likes our peanuts. From good old pb&j sandwiches to just noshing on them by the handful, we have yet to meet a peanut anything we don’t like. Maybe it’s the Southern husband’s Georgia upbringing. Maybe it’s just the salty crunchy deliciousness. Whatever it is, it led me down the road to this creamy and unusual soup, full of smooth peanut flavor and garnished with chopped (say it with me) peanuts! And since we are smack in the middle of soup season, otherwise known as the month of January, it’s the perfect time to give this a try.
One of my favorite things to do is to experiment with making some of the things we usually buy in jars and cans and boxes at the supermarket. The trick is, they have to be less of an effort than getting in the car, driving to the market, putting it in the cart, waiting in the checkout line and unloading it at home. So far, the things I have figured out that are both faster and more delicious than that whole process include ricotta cheese, hummus and butter. Pickles aren’t as fast (they do have to pickle themselves for a week or two) but they taste one million times better. And now I can add peanut butter to this list!
Still ruminating about what to make your mom for Mother’s Day dessert? I’m happy to tell you that you still have time to make a cool and easy ice cream cake that will delight both your mama and whomever else happens to be gathered around your Mother’s Day table. You don’t have to tell anyone that it’s a super-fast concoction of your favorite vanilla ice cream, chopped up peanut butter cups, chopped pretzels and chocolate sauce. I won’t if you won’t.