Dinner from Leftover Pasta and Two Chicken Breasts

By Sandy Hu

The other day, I was wondering what to do with some angel hair pasta in the fridge. I hadn’t made enough pasta sauce for the leftover and besides, I wasn’t feeling like a hot and heavy meal.

So, I began to think of what I wanted to eat: cold noodles…an Asian flavor profile with citrus and soy sauce…crisp sliced cucumber…the bite of green onion. I wanted to keep everything light and refreshing.

I had a couple of boneless, skinless chicken breasts that needed cooking so I thought I could make one sauce, divide it up using some for the pasta and some for a marinade for the chicken. Then grill the chicken, slice it and fan it over the noodles. So far, so good!

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Eating Healthy? Punch up Flavor with These Ingredients

By Lori Powell

I have missed you all and hope you feel the same. Happy New Year!! Now begins a new year full of what I hope will be blogs that inspire you to cook and eat super-delicious healthy food in 2012.

I have never been a fan of New Year’s resolutions but for some reason I am into it this year and hopefully that enthusiasm will linger long enough to get me back on track and make me feel stronger.

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Must-Have Kitchen Tools

By Andrew Hunter

My “must have kitchen gadgets” are centered on citrus, which is my favorite ingredient. I love lemons, limes and oranges, and all their variations like Meyer lemons, key limes and blood oranges. The nuances in both the zest and the juice are delicious. The flavor of the zest is floral, while the juice is acidic. As most of us are trying to watch or reduce our weight, citrus is an ideal way to enhance flavor without added calories, fat or sodium.

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