Zesty Artichoke Basil Sauce

I received this recipe from a friend and she told me I would love it. Boy was she right! It was even a hit with my 3 and 1 year old. This is a great meal for those busy days when you don't have much time to cook. It took less than 30 minutes to cook. Hope you enjoy!

Ingredients:
16 oz. jar marinated artichoke hearts, drained with marinade reserved
1 cup silvered onion
1 large garlic clove, minced
14.5 oz. diced tomatoes, undrained
6 oz  tomato paste
1 cup water
2 tablespoons chopped fresh basil
1/2 teaspoon salt

Directions:
1. In 2.5 qt. saucepan, heat reserved artichoke marinade. Cook and stir onion and garlic in marinade for 2-3 minutes until tender. Chop artichoke hearts, add to onion mixture with tomatoes with juice, tomato paste, water, basil and salt. Bring to a boil, reduce heat to low. Simmer uncovered 15-20 minutes.

2. While sauce simmers, cook pasta according to package directions.

3. Serve sauce over pasta and Enjoy!

Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach

I came across this recipe at Italian Food Forever. I was very excited to make it. It was my first time cooking with Mascarpone cheese. I was excited to try it and so glad I did. This was easy and fast to make.  My kind of meal! Will post pic later!

Ingredients:

1 Cup Mascarpone Cheese At Room Temperature

Zest & Juice of 1 Lemon

1 Teaspoon Black Pepper

3 Boneless, Skinless Chicken Breast Cut into 1 inch dice

1 1/2 Tablespoons Olive Oil

2 Cloves Garlic, Peeled & Minced

Salt & Pepper

1/3 Cup Chopped Sun-Dried Tomatoes

1 (9 Ounce) Bag Baby Spinach 

1 Package Pasta 

Grated Parmigiano Reggiano/ Pecorino Cheese

Directions:

1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper. 

2. Cook the pasta until al dente. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese.

Adapted from Italian Food Forever

Taco Pizza

Super Easy and Super Yummy!

Made this for dinner tonight and I loved it. I like that is a cheap dinner to make and meatless. I try to incorporate 2 meatless meals a week for dinner. Sometimes I am able to do it and sometimes not so much. I made the pizza dough from scratch but you can easily make this with store bought dough. Sometimes Publix has them on sale for $1.99. 

Ingredients:

1 teaspoon Active Dry Yeast

1-½ cup Warm Water

4 cups All-purpose Flour

1 teaspoon Kosher Salt

⅓ cups Olive Oil

15 oz can Black Beans

1 teaspoon Taco Seasoning

1 cup Shredded Sharp Cheddar

1 cup Shredded Monterey Jack Cheese

1 head Green Leaf Lettuce, Sliced/shredded Thin

1 whole Tomatoes, Diced

½ cups Cilantro Leaves

¼ cups Sour Cream

Directions:

1. Make the pizza dough: Mix yeast with warm water and set aside for 8 to 10 minutes. Mix flour, salt, and olive oil in a mixing bowl. With speed on low, drizzle in yeast/water mixture. Allow to mix until totally combined. Cover bowl with a towel and set bowl in a warm, draft-free place. Allow to rise for 1 to 2 hours.

2. Pour black beans into a saucepan. Add taco seasoning to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny. Should be the texture of refried beans. Set aside.

3. Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

4. Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed shredded cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.

5. Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.

With a spoon or you can put it in a pastry bag (or make your own out of a sandwich bag), drizzle the sour cream over finished pizza. 

Adapted from the Pioneer Woman.

Chicken and Bacon Mac-n-cheese

Ingredients:
6 slices bacon
Salt and pepper
1 lb whole wheat short-cut pasta
2 pieces skinless, boneless chicken breast, lightly pounded
Extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion quartered lengthwise and very thinly sliced
2 tablespoons flour
1/2 cup chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Ground nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Chopped flat-leaf parsley, for garnish

Directions:
1. Preheat the oven to 375 degrees. Arrange the bacon on slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

2. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.

3. While the pasta is working, heat a pan over medium-high heat. Drizzle the chicken with extra-virgin olive oil to coat lightly, then season pepper. Cook the chicken for about 10 minutes, turning occasionally. Transfer to a cutting  board and halve the pieces lengthwise, then thinly slice crosswise.

4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the stock, then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper, and nutmeg. Stir in the cheeses until melted.

5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley.

Note: Next time I plan to add a veggie to it.

Adapted from Everyday with Rachael Ray

Mini Meatloaves with Dates

My husband LOVES meatloaf.  I am so happy how this recipe came out.  It was delicious!  I have already made it twice. Enjoy!!!




Directions:
1/2 cup pitted dried chopped dates
1/2 cup quick serving oatmeal
1 pound ground beef
1 onion, finely chopped
3 slices cooked bacon, chopped
2 eggs lightly beaten
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar
1/4 cup ketchup
1/4 cup maple syrup

Ingredients:
1. Postion rack on the top third of the oven and preheat to 375 degrees. In a bowl, combine the dates and oatmeal. Mix in the beef. Mix in the chopped onion, bacon, eggs, worcestershire and vinegar. season with salt and pepper. Divide into 4 mounds and, on  a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.
2. Meanwhile mix the ketchup and syrup.  Five minutes before meatloaf is done, pour ketchup and syrup mixture over loaves and bake the remaining 5 minutes.

Pasta with Squash and Brown Butter

I have been incorporated one to two vegetarian meals a week to our menu.  I am LOVING it and the boys are eating more veggies.  It is a win win at our house!  I have made this recipe twice.  It is now one of my husband's favorites. Enjoy!!!




Ingredients:
One 3 pound butternut squash - peeled, seeded and cut into 1/2 inch cubes
1 onion, chopped
2.5 tablespoons extra-virgin olive oil
Salt and pepper
2/3 pound lasagna noodles, broken into pieces
4 tablespoons butter
1 teaspoon fresh lemon juice
1/2 cup grated parmigiano reggiano cheese
3 tablespoons pine nuts

Directions:
1. Preheat oven to 400 degrees. In a large bowl, toss the squash, onion, and olive oil; season with salt and pepper. Place on baking sheet and roast until the squash is tender, about 30 minutes.

2. Meanwhile, in al large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.

3. In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice.

4. Add the roasted squash, brown butter and 1/3 cup parmigiano reggiano cheese to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining cheese.


Adapted from Everyday with Rachael Ray Magazine

Sundried Tomato Pasta Salad

I made this to take to a friends house and it came out so yummy!  I am not an olive fan but really liked Kalamata olives.  This was so easy to make.  I am craving it now.  I think I may have to make it this weekend.  Enjoy!!! 

Ingredients:


Dressing Ingredients:
1 jar Sundried Tomatoes (7 Oz.)
4 cloves Garlic
3 Tablespoons Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Salt And Pepper, to taste

Salad:
16 ounces, weight Corkscrew Pasta
1 jar Kalamata Or Assorted Olives
1 pint Ripe Cherry Tomatoes (cut In Halves)
10 leaves Basil (10-15 Leaves), Chopped Or Julienne
1-½ cup Parmesan Cheese, Freshly Grated

Instructions:

Dressing:

In a blender combine sundried tomatoes, garlic , salt, pepper and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:

Cook pasta according to package directions. 

Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. olives and toss together. 

From The Pioneer Woman

Sliced Sausage over Spaghetti and Tomato-Basil Sauce

I was running behind the day I cooked this so I don't have a picture to post.  I decided to take a nap when the kids fell asleep and I took a longer nap than planned but it was so worth it.  Enjoy!!!



Ingredients:
Salt and pepper
1 pound whole wheat spaghetti
14 oz turkey sausage
2 tablespoons extra virgin olive oil
2 cloves garlic
1/4 cup chopped onion
One 28 ounce can crushed tomatoes
A few leaves of basil
1 tablespoon butter
Freshly grated parmigiano-reggiano cheese

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain, reserving about 1/2 cup of the pasta cooking water.

2. Slice the sausage into thin pieces on the diagonal.  Drizzle a large skillet with oil over medium-high heat and add the sausage slices and cook, shaking the pan occasionally.

3. While the sausages cook, place a large skillet over medium heat. Add 2 tablespoons of oil and the garlic and stir for 1 minute.  Stir in the onion for 2 minutes. Add the crushed tomatoes and season with salt and peeper. Once heated through, remove from the heat.  Stir in the basil to wilt.

4. Add the butter to the cooked pasta and toss. Add the tomato sauce and toss again. If the pasta is too thick, add a little of the reserved pasta cooking water to loosen things up a bit. Serve the pasta in bowls and top with cheese and sausage slices.

Tilapia Fillets with Thin Pasta and Kale

I love tilapia because it is so easy to cook and tasty.  With my new love for kale, I had to have it as a veggie for dinner.  Enjoy!!!

Ingredients:
Salt and pepper
1/2 pound thin egg pasta or angel hair pasta
4 thin tilapia
Seasoned salt
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil
4 tablespoons butter (or more)
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
A handfull flat-leaf parsley, finely chopped
3/4 pound kale, chopped
ground nutmeg


Directions:
1. Bring a large pot of water to a boil, salt it, add to pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the fish dry and season with salt, pepper and a little seasoned salt. On a plate, mix the four and cornstarch. Coat the fish in the flour mixture.

3. In  a large skillet, heat 1 tablespoon oil, over medium-high heat. Add 2 tablespoons butter and let it foam up, then add the fish fillets and cook, turning once, until golden brown and firm, 4-6 minutes.  Add a little more butter if you need to the pan.  Transfer the fillets to a plate and cover to keep warm. Wipe out the pan and return to heat. Add 1/2 tablespoon oil, and the remaining 2 tablespoons butter to melt. Stir in garlic for 1 minute, then stir in the wine for another minute. Add 2 teaspoons grated lemon peel and the juice of 1 lemon. Thinly slice the remaining lemon and stir the slice slices into the sauce along with the parsley. Spoon the sliced lemons and half of the butter sauce over the fish.  If you would like more sauce just cook more butter and wine in the pan.  ( I did :) )

4. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper; toss. Transfer the pasta to a platter.  Add the remaining 1/2 tablespoon oil to the skillet. Add the kale with salt, pepper, and nutmeg and cook to wilt. Serve fish with a little pasta and kale.

Two-Color Ziti Fake-Bake

I have been trying to incorporate a vegetarian dish to our weekly menu.  I am so glad I did because I have discovered a love for kale.  It is delicious!!!

Ingredients:
Salt and pepper
3/4 pound ziti rigate, whole wheat ziti or any other short-cut pasta
3.5 tablespoons extra-virgin olive oil
4 cloves garlic, grated or finely chopped
1 bunch kale, stemmed and very thinly sliced.
nutmeg
1 cup ricotta cheese
1/4 cup onion,  chopped
One 28 oz can italian tomatoes in puree
Basil
Freshly grated parmigiano-reggiano cheese
8 ounces thinly sliced fresh mozzarella or shredded mozzarella cheese

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain reserving about 3/4 cup of the pasta cooking water.

2. While the pasta is working, in a large skillet, heat about 1.5 tablespoons oil over medium-high heat. Stir in 2 cloves garlic for 1 minute, then add the kale to wilt to crisp tender, a couple of minutes. Season with salt, pepper and a little nutmeg. Transfer to a plate and reserve the skillet.

3. Preheat the broiler and position a rack in the upper third of the oven. Place the ricotta cheese in the bottom of the casserole.

4. Place the reserved skillet over medium high heat and add the remaining 2 tablespoons of oil. Stir in the  remaining 2 cloves garlic for 1 minute, then add the onion and stir for 2 minutes. Using a blender or food processor, puree the tomatoes. Add them to the garlic and onion and season with salt and pepper. Stir in the basil to wilt. Lower the heat to simmer.

5. Add the pasta, reserved cooking water and the kale to the ricotta in the casserole; season with salt and pepper. Top with two-thirds of the tomato sauce, a thin layer of parmigiano-reggiano and the mozzarella.   Broil for a few minutes to brown the cheeses. Serve with the remaining sauce and parmigiano-reggiano.


Source: Everyday with Rachael Ray

Paprika Chicken with Spinach and Egg Noodles

I made this for dinner last week and loved it.  I love mixing noodles with spinach.  It is such a great way to get your veggies in a meal.  I made a delicious vegetarian meal last night and will be posting that one soon.  Enjoy!

Ingredients:

Salt, pepper, and garlic powder

1/2 pound extra-wide egg noodles

2 tablespoons tomato paste

1 tablespoon sweet smoked paprika

1.5 teaspoons worcestershire sauce

1 teaspoons hot sauce (optional)

8-10 pieces skinless, boneless chicken tenderloins or chicken thighs 

1 tablespoon extra-virgin olive oil, plus more for drizzling

2 tablespoons butter

4 cloves garlic chopped

1/4 cup finely chopped onion

2 bunches fresh spinach leaves cleaned and sliced or 1 box of thawed frozen chopped spinach

1/4 cup chopped fresh herbs, such as dill and parsley.  (Dried herbs works too) (optional)

Directions:

1. Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.

2. While the pasta is working, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, worcestershire and hot sauce.

3. Preheat a grill pan or large skillet over medium-high heat. Drizzle the chicken with oil and season with salt, pepper, and garlic powder. Add to the grill pan or skillet. Cook until browned on the bottom, about 5 minutes. Flip and baste liberally with the paprika paste. Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste.

4. In a large skillet, add about 1 tablespoon of oil and butter to melt over medium heat. Add the garlic and onion and cook for 3 minutes. Add the spinach to wilt or heat through the thawed spinach. 

5. Drain the egg noodles and add to the spinach along with the herbs, if using.  Divide among 4 plates and serve with chicken. 

Source: Everyday with Rachael Ray

Crisscross Apple Crowns

I was excited to make these since I love cooked apples.  They were delicious and super easy to make.  Abe is already asking me to make them again.  

Enjoy!!!

Ingredients:
1 1/3 cups chopped peeled tart apples
6 tablespoons sugar, divided
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon, divided
Dash salt
1 pkg. (17.3 oz) large refrigerated flaky biscuits
2 teaspoons butter, melted

Directions:
1. In a large microwave-safe bowl, combine the apples, 3 tablespoons sugar, flour, 1 teaspoon cinnamon and salt.  Microwave 2-3 minutes or until almost tender.

2. Flatten each biscuit into a 5 inch circle. Combine remaining sugar and cinnamon; sprinkle a rounded teaspoon of sugar mixture over each. Top each with 1/4 cup apple mixture. Bring edges to enclose mixture; pinch edges to seal.

3. Place seam side down in ungreased muffin cups. Brush top with butter; sprinkle with remaining sugar mixture. With a sharp knife, cut an "X" in the top of each.

4. Bake at 350 degrees for 18-22 minutes or until golden brown. Cool for 5 minutes before roming from pan to wire rack.


(adapted from Taste of Home)

Mini Greek Meat Loaves with Tzatziki Sauce

This was delicious!!!!!  My two year old ate it up too which made me very happy because there was spinach in the meat.  I had leftovers for lunch today...yum.  Enjoy!!!

Ingredients:


Meat Loaves
1 lb ground beef
1/2 box (9 oz size) frozen spinach, cooked, well drained
1 small onion, finely chopped
1/4 cup old-fashioned or quick-cooking oats
2 oz crumbled feta cheese
1 egg plus 1 egg white
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Tzatziki Sauce
1 cup greek yogurt
1/2 medium cucumber, peeled, seeded and finely chopped
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic, finely chopped

Directions:
1. Heat oven to 350 degree F. Spray 8 regular size muffin pans with cooking spray.

2. In medium bowl, mix meat loaves ingredients. Scoop generous 1/3 cup meat mixture into each muffin cup, pressing down slightly.

3. Bake 35-45 minutes or until meat thermometer inserted in center of one loaf reads 160 degree F. Let stand in pan 5 minutes.

4. Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meat loaves with tzatziki sauce.


Note: It may take longer than 45 minutes to cook.  I put my broiler on after 35 minutes because I was starving...lol.

(adapted from Betty Crocker)

Greek Beef and Orzo (lighter version)

This is a great recipe for kids if they are yogurt lovers. Ezra gobbled it up.  I sprinkled some feta cheese on it too.  Yummy!  Enjoy!!!

Ingredients:
1 lb ground beef
salt
pepper
garlic powder
1 can (14.5 oz) stewed tomatoes, undrained
1/2 cup celery stalk, sliced
1/2 cup uncooked orzo or rosamarina pasta
1 cup plain greek yogurt

Directions:
1. In a deep nonstick skillet, cook beef and season with salt, pepper, and garlic powder to your liking over medium high heat about 6 minutes, stirring frequently until brown; drain and put meat back in same skillet.

2. Stir in remaining ingredients except yogurt. Heat to boiling. Reduce heat; cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

(adapted from Betty Crocker)

Pasta Sauce

I have been making this for years.  I prefer homemade sauce over jar sauce.  Tonight I will be making it for lasagna.  I will simmer it with cooked ground meat.  I also plan to puree some zucchini I have before it goes bad and add it to the sauce.  I will be serving it with bruschetta.  

Ingredients

• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh parsley (I use dried if I don't have fresh parsley on hand)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons olive oil
• 1/2 cup finely diced onion
• 1/2 cup white wine
• 
  
• Directions

1. In a food processor place stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, italian seasoning, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.

Wild Blueberry Ice Cream

I had some blueberries left from blueberry picking and wanted to do something fun with it. Abe loves ice cream so I made this for him and ended up loving it myself which is not good because I want to eat it all. Enjoy!!!

Ingredients:
1 pint wild blueberries
1/2 cup sugar
juice of 1/2 lemon
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

Directions:
1. Toss the blueberries, 1/2 cup sugar, and lemon juice together in a mixing bowl. Cover and refrigerate 2 hours, stirring every 30 minutes.

2. In another mixing bowl whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in the 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

3. Drain the juice from the blueberries into the cream base and blend. Mash the blueberries until pureed and stir into the cream base.

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Black Bean and Couscous Salad

• I have been wanting to make this for a while and finally did.  I LOVED it!  This is also a great vegetarian dish.  Enjoy!

Ingredients:

• 1 cup uncooked whole grain couscous
• 1 1/4 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 8 green onions, chopped
• 1 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 (15 ounce) can of whole corn kernels, thawed
• 2 (15 ounce) cans black beans, drained
• salt and pepper to taste
• 
  
• Directions

1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, and vinegar. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Bang Bang Shrimp

Ingredients:
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Hot Chili Sauce (or to taste)
1 pound shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions


Directions:
Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.




(adapted from CDKitchen.com)