Noodle Ninjas

Are you ready for some serious nomz? Enter Cold Thai Noodle Salad. It's ideal to make a big batch and save it in the fridge. Then when that hunger strikes, this stuff is a pretty perfect fighter. Like noodle ninjas. 

Cold Thai (Ninja) Noodle Salad

|| ingredients ||

(salad)

1 package of Noodles 

1 Tomato

1 Cucumber

1 bag of Shredded Carrots

Cilantro

Toasted Sesame Seeds

(dressing)

1/3 c. Rice Vinegar

1/3 c. Soy Sauce

1 1/2 teaspoon Sesame Oil

2 cloves minced Garlic

Juice from one Lime

2 tablespoons Brown Sugar

Red Pepper Flakes to taste

- Prepare noodles according to their directions. While those are doing their thang, chop up your tomato, cucumber, and cilantro.

- Whip up the dressing in a bowl. Stir with a whisk.

- After the noodles are done cooking, drain and rinse with cold water. Be extra sure to drain the noodles extremely well. Soggy noods don't go well with this salad. Toss in the tomatoes, cucumbers, cilantro, and carrots. Then pour over the dressing. 

- Now that all the ingredients have met and are all bff, put the salad in the fridge and chill for about an hour. Or, for those of us who aren't patient, serve immediately with toasted sesame seeds.

Bacon Cups FTW

Is it already Friday? What the what? Where did this past week go? I don't know either. I'm about to get some shopping done with my tiny partner in crime. I get to go baby browsing for one of my good frand's baby shower on Sunday! Oh. All the itty bitty sized clothing! I love picking out baby gifts. It brings me back to the months before Adrienne was born. Hold on. Let me check my temp...

Okay, I don't have baby fever. No signs of it as of yet. Phew. 

Switching gears to something that I am craving again, bacon cups. These things are pretty much a party in your mouth parts. Straight legit. They're the perfect go to breakfast dish for company. They're easy to whip up, but look like you slaved for a while making these fancy bacon delicacies. Win/win

Bacon and Egg Cups
|| ingredients ||

1 slice of Bread (per muffin cup)
2 slices of Bacon (per muffin cup)
1 Egg (per muffin cup)
Shredded Cheddar Cheese
Salt and Pepper

- Preheat oven to 375 degrees and grease a muffin tin.

- Use a biscuit/cookie cutter to cut circles out of each piece of bread. Place bread circles into bottom of each muffin cup. Put those in the oven and bake for about 5 minutes. You want the bread to be toasty. Remove from the oven.

- Cook bacon in a skillet until halfway cooked. Place 2 slices of bacon in each cup, as the bacon should be the walls. I, on the other hand, only used one piece of bacon per cup. I was running low on the stuff.

- I scrambled up an egg for each cup, and then poured it over the bread in the cups. You could also just crack the eggs straight into each muffin cup, too.

- Sprinkle tops with cheese, salt, and pepper. Place in the oven and bake for 18-20 minutes or until the eggs are set. Remove with forks and serve! 

Shout out to the Pampered Chef for always helping me in my kitchen. I used their Muffin Stoneware Pan and their Biscuit Cutters.

I also have a gorgeous necklace up for grabs! Go here to enter for your chance to win some neck candy from Cristal Jewels.

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