Leftover Linguine - Cold Sesame Noodles

If you have leftover pasta, this is a good way to reuse them and make a really tasty dish!

Leftover Linguine – Cold Sesame Noodles

By Ted Slee

Servings: 6-8

Prep: 15 mins

Noodles:

½ pound cooked linguine cold

3 tbsp sesame oil

Sauce:

2 tbsp sesame oil

3 tbsp vegetable oil

3 green onion (scallions) halved and sliced

1 inch of ginger minced

1 tbsp minced garlic
2 tbsp rice wine vinegar

2 tsp hot sauce

3 tbsp soy sauce

2 tbsp brown sugar

½ cup smooth peanut butter

Garnish:

2 tbsp toasted sesame seeds

4 tbsp cilantro chopped

Prep:

Toss the cold noodles with sesame oil and set aside

Add oils to medium sauce pan on medium heat.  Add green onion, ginger, vinegar, garlic, hot sauce, soy sauce and brown sugar.  Stir until sugar melts and mixture is fragrant.

Add peanut butter and water until blended smooth.  Cook for a minute then remove from heat.  Mix with noodles and toss till well mixed Add cilantro and sesame seeds as garnish.

Leftover Pizza

This recipe came from the need to use up the leftovers I had from my previous Summer Grilled Chicken Parmesan recipe post.  This pizza is really as good as it looks!

Summer Grilled Chicken Parm - Leftover Pizza

By Ted Slee

Serves 4-8 people

Prep Time: 5 mins

Cook Time: 10-15 mins

Ingredients

One Leftover chicken breast diced

2 cups of Leftover tomato & mozzarella mixture

4 tbsp garlic/basil oil

Store pizza dough ball

Prep

Let pizza dough rest out of refridge while preparing the rest of the ingredients.  Set oven to 485 degrees with pizza stone inside.  Prep pizza dough, brush garlic/basil oil on entire dough and cook for 5 minutes without toppings.  Then equally distribute chicken and tomato-mozzarella mixture and finish cooking.  Let sit for 5 minutes then cut and serve.

Summer Grilled Chicken Parm

Summer Grilled Chicken Parmesan

By Ted Slee

Serves: 2-4ppl

Prep Time: 20 mins

Cook Time: 30 – 45 mins

Ingredients

4 Boneless chicken breasts (Pounded to an even thickness)

2 pints of Grape Tomatoes (Mixed Varieties Add Color to Dish)

9 tbsp Extra Virgin Olive Oil

1 tsp Sesame Oil

1 tbsp Tomato Paste (to slightly thicken sauce)

3 tsp Course Sea Salt

1.5 tsp minced Garlic

2 tbsp Creole Mustard

1 oz Fresh Basil (rough chopped)

1 tsp Smoked Paprika

16 oz Fresh Mozzarella (rough cubed)

1 tbsp Fresh Ground Pepper

1 tsp Crushed Pepper Flakes (or more to taste)

4 Servings of Fresh Linguine or other pasta Cooked Al Dente.

Preparation

First step is to create the marinade for the chicken.  I always use gallon freezer plastic bags for storing chicken and marinade for easy clean up.  Add 4 table spoons of the Olive Oil, Mustard, Sesame Oil, Garlic, Black Pepper and Sea Salt and whisk together.  Put the chicken in plastic bags and pound to an even thickness then add equal amounts of marinade to the bags and massage into meat.  Let rest at room temp until prep of other ingredients are complete. 

Next halve the Grape tomatoes and add to a bowl with 4 table spoons of Olive Oil, a pinch of Salt and Pepper.  Mix well and put aside until grill is hot.  Rough cube the Fresh Mozzarella and let rest. 

When the grill is hot, slowly and carefully add the tomato mixture to the cook surface.  Depending on your grill use tin foil or a vegetable tray.  Cooking is complete when tomatoes have softened.  Remove from the heat and put back into mixing bowl.  Add tomato paste, crushed red pepper and let sit until almost cool before adding basil and mozzarella.

Grill the chicken till just cooked.  Serve the Chicken on a bed of Linguine, cover with tomato mixture and garnish with basil.