¾ cup lite soy sauce (we used reduced-sodium soy sauce)
½ cup coconut milk
½ cup rice wine vinegar
½ cup chunky peanut butter
4 garlic cloves, minced
1 tsp. sesame oil (we used toasted sesame oil)
½ to 1 tsp. dried crushed red pepper (we used 1 tsp.)
½ tsp. salt (we used kosher salt)
1 (16 oz.) pkg. soba noodles or angel hair pasta (we used soba noodles)
1 (10 oz.) pkg. shredded carrots (we used julienned carrots*)
6 green onions, cut into 1 ½-inch pieces
Peel the cucumbers, cutting them in half lengthwise and throwing the seeds away afterwards. Cut each half into crescent-shaped slices.
In a large mixing bowl, whisk the following ingredients together: soy sauce, coconut milk, rice wine vinegar, peanut butter, garlic, sesame oil, crushed red pepper and salt. Add the remaining ingredients into the bowl, tossing to ensure they’re fully coated in the dressing. Cover the bowl and let it chill in the fridge for 8 hours if you want to.
*The recipe called for shredded carrots but we wanted a little more crunch since we knew the noodles were going to be soft so we used julienned carrots instead.
While you can eat this after it’s sat in the fridge for 8 hours, we enjoyed eating this right away ! The produce has a nice crunch to it which is a nice contrast to the tender noodles. You’d think you were in for an onion bomb with the size of the pieces but the flavor really gets tamed down by the cucumber and the tanginess of the dressing. We got very little heat from this so we added more crushed red pepper onto our portions. Overall, it’s an easy dish to make and great to enjoy on a hot summer day !
2/3 cup fresh lime juice (They say it’s supposed to only take 2 to 3 limes but those must have been some big limes ! It took us roughly 8 limes to get that much lime juice.)
½ cup tequila (we used silver tequila)
¼ cup sugar
2 tablespoons Triple Sec or orange liqueur (we used triple sec)
8 (2-ounce) plastic or paper cups or shot glasses (we used 3-ounce paper cups)
8 pop sticks
Coarse salt (we used kosher salt)
Take a small saucepan out and mix together in it the water, lime juice, tequila, sugar and Triple sec. Bring he mixture to a boil. Let it boil for 1 minute or until the sugar has dissolved, stirring constantly during that time (our sugar dissolved before it came to a boil). Once the sugar’s dissolved, take the saucepan off the heat and let it cool until it gets down to room temperature.
Pour the mixture into the cups*, covering the top of each cup with a small piece of aluminum foil. Place them in the freezer for 2 hours.
Put the pop sticks into the cups through the center of the foil, putting them back in the freezer for 3 hours or until firm.
Take the foil off the cups, taking the pops out of the cups by gently twisting them until they come out or simply peeling away the paper cups.
Take a small plate out and spread the coarse salt out on it. Roll the pops in the coarse salt. You can either eat them right away or put them back in plastic cups and return them to the freezer until you are ready to eat them.
*We don’t know what we could’ve done differently but we had enough mixture to fill 10 cups.
This is a wonderful treat to enjoy on a hot day. You can really taste the classic flavors of a margarita in this.
Sugar, kosher salt, lime zest for coating the glass
Lime slices for garnish
Take a saucepan out and add the water and sugar to it, bringing it to a boil, stirring to dissolve the sugar. Once boiling and the sugar’s dissolved, take the saucepan off the heat and stir in the lime juice, tequila, triple sec and salt. Let it cool completely. Stir in the lime zest and pour the mixture into a small glass baking dish. Cover and freeze for about 4 hours* before scraping it with a fork. To get the full experience, take a plate out and mix equal parts sugar and kosher salt (we used 1/8 cup each) along with a pinch of lime (we used the zest of 1 whole lime). Rub a lime around the rim of your glass then roll the rim in the salt mixture, fill the glass with the granita and top with a lime slice.
*Ours took more than 4 hours. We’d suggest scraping every 2 hours. With that in mind, we’d suggest making this early on in the day or the day prior to when you plan on serving this.
Oh my god, this is delicious. This really is the lovechild of a granita and a margarita ! You get all the flavors of a classic margarita in an icy cold format. It’s the perfect cure for a hot Georgia summer day. The granita can stand on its own but the salt rim makes it even tastier ! This would make the perfect treat for Cinco de Mayo or any hot day.
We got this recipe from Food Network magazine.
We weren’t paid in any way to promote Food Network magazine.
1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped (we used rotisserie chicken breasts and just tore the meat into strips)
1 cup Italian salad dressing (the recipe recommended Kraft balsamic vinaigrette but we used Newman’s Own balsamic vinaigrette) or to taste
Take a large mixing bowl out and add everything but the dressing to it, giving everything a quick stir. Now pour the dressing in, tossing everything together so the ingredients are all distributed as well as being equally coated in the dressing. Put a lid on the bowl and refrigerate the salad until you’re ready to eat.
This may not be the best looking dish but it’s definitely a tasty dish. The dressing will make your chicken look like it’s gone to the tanning salon !
We don’t know where we got this recipe from.
We weren’t paid in any form to promote Kraft or Newman’s Own.