If you've followed this blog at all, you know that I'm a big fan of Bites. I'm actually a bigger fan of the blog's author! Here's a little something from Jessie that I wish I could dig into right now!
Jessie here and I've got a yummy salad to share. Angela always teases me that 75% of my recipes have the word taco in the title. Well, if I'm crazy about tacos, she's crazy about asian recipes. That's why this recipe is perfect for her! In fact, if you live near her in England, please make this recipe for her after her sweet baby is born! She will love it!
1/2 cup vegetable oil 1 medium red bell pepper, diced 3 green onions, chopped 3 cups diced cooked chicken 1 cup water chestnuts, drained and chopped (I didn't use) 1 (16-ounce) package orzo, cooked and drained 1 (9-ounce) package frozen sugar snap peas 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons hoisin sauce 1 (2-ounce) package (1/2 cup) slivered almonds, toasted
Cook sugar snap peas according to package directions; drain well. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.
I am the wife of an amazing man, mother of three precious children, and enjoy filling our home with good food for all to enjoy! I love trying new recipes and am especially excited when I find something packed with whole foods that everyone loves. I try to be aware of the nutritional value of what we eat, but won't shy away from a good dessert every now and then. I hope you enjoy this site and find a few new things to try out for yourself. Leave a comment and let me know what you think!