5 Minute Thai Ramen

It was only about a year ago that I first tried Thai food. My hubby had been begging me to get some with him and for some reason I really didn't think I was going to like it, so I kept putting it off. After I finally gave in and let him get his precious Thai food, and after I took that first bite of Pad Thai, I knew my life was about to change forever. I fell head-over-heels in love with it! Who knew that peanut sauce would become one of my all-time favorite sauces in the whole wide world? I sure didn't!

It's because of my darling husband that I like many of the foods I do. Without him, I would have never been adventurous enough to try oysters for the first time (which I did this past weekend!) and discover that they are mouth-wateringly delicious. Now every time we take a trip to the beach I know I will be ordering some! Yum x 1000. 

Last night I was really craving something new and was really in the mood to make something I'd never made before... so after searching around Pinterest for a while, I stumbled across a couple of different recipes involving Top Ramen noodles and peanut butter! I knew I could kick it up a notch and create something more amazing, so I grabbed my packages of noodles and headed to the kitchen to make what ended up being my favorite easy side dish ever. It would also be a perfect lunch if you just threw in a little roasted chicken! Or you don't even have to throw in the chicken... you can not throw in the chicken and it would be equally as amazing for lunch! ;) Plus, it's even better the next day!

Make it, devour it and let me know what you think! 

5-Minute Thai Ramen:

{Print Recipe}

Ingredients:

2 packages Chicken Top Ramen

4 tablespoons crunchy peanut butter

2 tablespoons {bottled} teriyaki sauce

1 teaspoon lime juice

1/2 teaspoon red pepper flakes
1/4 teaspoon pepper

2 tablespoons sliced green onion

2 tablespoons crushed peanuts

Directions:

Cook ramen noodles in medium pot according to package directions. Once cooked, drain almost all of the liquid out, leaving about 2 tablespoons in the pot. Mix in chicken seasoning packets, peanut butter, teriyaki sauce, lime juice, pepper and red pepper flakes. Once well combined, mix in green onion. Top with crushed peanuts before serving to hungry family members!

Makes 2 {large} servings

Creamy Buffalo Chicken Bake

I'm sick, I don't feel well and I need to be taken care of. Getting sick as an adult is so different than getting sick as a child. I actually miss those days of being young, staying home from school and having my mom make me a cozy bed on the couch. I always had my chicken noodle soup and my giant cup of 7-Up and the remote control. It was awesome. Now, as an adult... It's a little different. I have a sick, fussy baby to take care of, a 2nd grader to help with homework and a family to cook for. Responsibility sucks when you're sick.

The one good thing that came out of my sickness was this Creamy Buffalo Chicken Pasta recipe! It has got to be my new favorite dinner. Seriously. No, really. I mean it! My hubby fell in love with it and even my 7-year-old daughter likes it! It's got just enough of that buffalo-y flavor to be called "buffalo," but basically it just tastes like a super creamy and magically delicious pasta. So, I guess being sick was all worth it in the end... Or maybe not. Either way... try the pasta, okay?

Creamy Buffalo Chicken Bake Recipe: {Print Recipe}

Ingredients: 

• 12 ounces extra wide egg noodles
• 2 boneless, skinless chicken breasts (cooked and shredded)
• 1 medium onion (chopped)
• 1 Tablespoon oil
• 1 pint heavy whipping cream
• 1/2 cup milk
• 2 tablespoons flour
• 8 ounces cream cheese
• 1/2 cup FRANK'S® Red Hot Buffalo Wing Sauce
• 1/2 cup blue cheese crumbles
• Fresh parsley (chopped)

Instructions:

Preheat oven to 425 degrees.

Cook noodles al dente according to package directions.

In a dutch oven, or medium saucepan, over medium heat, saute onions until translucent (about 5-6 minutes). Add cream.

In a small bowl, combine milk and flour. Add to cream. Stir in buffalo sauce and bring sauce to a boil. Cook for about 3-4 minutes, or until sauce has thickened and is nice and bubbly. 

Cut cream cheese into 1" cubes and stir into sauce. Keep stirring until cream cheese has melted.Taste sauce and add salt and pepper according to taste.

Add chicken and noodles and combine.

Pour pasta into 9" x 13"  baking dish and sprinkle 1/2 cup blue cheese crumbles over the top. Place the pasta into the oven for 5-10 minutes to heat the pasta and get the blue cheese slightly melty. 

Remove from oven, top with fresh parsley and serve.