Spicy Asian Chicken Noodle Salad

This yummy recipe is from a Taste of Home Cooking School magazine.  It's a good recipe to have for a light, Summer meal & takes advantage of leftover chicken.  Since I just made Easy Rosemary Roasted Chicken, I had plenty of leftovers.  This recipe is best prepared several hours ahead in order for the flavors to develop.  Please try this recipe when you don't want to heat up the kitchen!

1/2 c. rice vinegar

1/3 c. soy sauce

1/3 c. vegetable oil
1 T. sugar
2 t. grated fresh ginger root
2 T. Asian-style chili-garlic sauce
3 T. sesame oil (I used toasted sesame oil)
12 ozs. vermicelli or angel hair pasta, cooked & drained
1 c. thinly sliced green onions
2 c. diced cooked chicken
1 c. snow peas, cooked & drained
1/2 c. chopped fresh cilantro
1/4 c. Sesame Seeds (I omitted)

In a large serving bowl, whisk together the first 7 ingredients.  Add pasta, green onions & snow peas; stir to coat with sauce.  Add cilantro & sesame seed; toss to blend.  Serve slightly warm or at room temperature.

Makes 6 servings.

I am sharing this recipe with On the Menu Monday at Stonegable.

Chipotle Crusted Pork Tenderloin

I tried this recipe from http://www.allrecipes.com/.  It was a great, easy meal for the grill, especially in this extreme heat we've been having.  If you like pork tenderloin & a little on the spicy side, I hope you try it.

1 t. onion powder

1 t. garlic powder

3 T. chipotle chile powder

1 1/2 t. salt

4 T. brown sugar 2 (3/4 lb.) pork tenderloins

Preheat grill for medium-high heat.

In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt & brown sugar.  Place tenderloins in bag & shake, coating meat evenly.  Refrigerate 10-15 minutes.

Lightly oil grate & arrange the pork on the grate.  Cook for 20 minutes, turning every 5 minutes.  Remove from grill & let stand about 5 minutes before slicing.

I am sharing this recipe with Full Plate Thursday at Miz Helen's Country Cottage & Foodie Friday.

Cherry Cheesecake

For my youngest son's birthday, I asked if he would like the baked cheesecake that I made for him last year or his old favorite. Last year's was a gorgeous dessert with kiwi, strawberries, blueberries & raspberries on top.  He requested the old stand-by, from childhood, which is so easy, but he must really love.  It's funny how kids (even grown-up ones) remember their old favorites!!  I then suggested that I would make a blueberry topping for it, but no, he wanted the cherry pie filling on top!  The moral of this story is:  Don't mess with a good thing!!!  Happy Birthday, Kevin.   Here's your favorite cherry cheesecake.

1 8 oz. pkg. cream cheese, softened

1 can sweetened condensed milk
1/3 c. lemon juice
1 t. vanilla
1 graham cracker crust (store-bought or homemade)
1 can cherry pie filling

Beat cream cheese until fluffy.  Add sweetened condensed milk, lemon juice & vanilla.  Pour into crust.  Add cherry pie filling on top.

Graham Cracker Crust

If you have time, make a homemade graham cracker crust.  It's SO much better than store-bought!!!

11 whole graham crackers
2 T. sugar
4 T. melted butter

In a food processor, crush the graham crackers.  Add the sugar & the melted butter.  Mix again.  Pour the crumbs into a 9" pie pan. Pat the crumbs down & up the sides of the pie pan.   Bake at 350 degrees for 8-10 minutes.  Cool before filling.

I am sharing this with Tea Party Tuesday & Sweet Tooth Friday.