Cooking Class

A couple months ago I signed up to take a Cooking Class offered by one of the Mom's in a moms group that I am in. The day finally arrived yesterday afternoon and it was sooooo much fun and informative.

Our menu was:
Asian Chicken Noodle Salad
Homemade Rolls
Fudge

We made just about everything at her house (except cooking the noodles and baking the rolls). When I got home I finished off the meal and we had the best dinner ever!! Kenny and Shane both really liked it as well and that is the true test of food in our house.

I loved the Asian Chicken Noodle Salad for a hot summer evening because it was served cold, was full of fresh veggies, the chicken had so much flavor and the dressing was a perfect blend of flavors. The salad also had veggies that I don't normally use (like the cabbages), but it was great to be introduced to some new tastes. Plus, the salad can really be mixed to your liking. Learning how to make homemade bread from scratch was awesome and the rolls were the best bread I have ever had. Fluffy, hot and fresh with just a touch of sweetness. Finally the fudge wasn't quite fully chilled, but that didn't stop us from enjoying it with some fresh raspberries and a little touch of whipping cream. MMMmmmmm!!!

I can't wait until next month's cooking class! Below is the salad recipe.

Asian Noodle Chicken Salad
From Della (ECM Cooking Class Mom)

1/2 napa cabbage
1/4 purple cabbage (I used a lot less of this)
Baby Spinach (added to your liking)
1/2 orange bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/2 English Cucumber (so much more flavor then the regular cucumber)
1 bunch cilantro (I didn't use any since Kenny HATES cilantro)
4-8 Tablespoons of toasted Sesame Seeds (I left this out and just added it to the top of my salad)

Dressing:
1 juiced lime
1/4 cup olive oil
1/4 soy sauce
1-2 Tablespoons sesame oil
Pinch of brown sugar
grated Ginger (amount up to you)
chopped Garlic (amount also up to you)
1/2 bunch chopped cilantro (I left this out)

Chicken:
cook 5 chicken tenders in:
Sesame Oil
Olive Oil
1/2 Lemon juiced (this was the best part ever, it added so much flavor!!)

Linguine Noodles (amount up to you)

--Boil Noodles with lots of oil. Rinse with cold water and keep cold until you are ready to use them

--Toast the Sesame Seeds in 200 degree oven for about 15-20 minutes.

--Combine dressing together EXCEPT the cilantro. Keep cold until it's needed.

--Heat oils and lemon juice on medium heat for the chicken pieces. After it's cooked cut into small pieces.

--Chop all veggies for the salad. Add chicken and noodles. Add cilantro to dressing if you are using it. Then add dressing and Enjoy!!