1 (8-ounce) package rice noodles
1 lime, zested and juiced
4 cloves garlic, minced
1⁄4 cup fish sauce
1⁄4 cup rice wine vinegar
1⁄4 cup firmly packed dark brown sugar
1⁄4 cup creamy peanut butter
2 tablespoons chili paste (use less for less spice)
1 teaspoon kosher salt
2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 large eggs, lightly beaten
1 tablespoon sesame oil
1 cup fresh bean sprouts
1 cup fresh snow peas
3 carrots, peeled and shaved into ribbons
1⁄4 cup roasted salted peanuts, chopped
1⁄2 cup sliced green onion
1⁄4 cup cilantro
Place noodles in a large bowl, and cover with hot water until softened, 15 to 20 minutes. Drain and set aside.
In a medium bowl, whisk together lime zest and juice, garlic, fish sauce, vinegar, brown sugar, peanut butter, chili paste, and salt. Set aside.
In a 12-inch cast-iron skillet, heat vegetable oil over medium-high heat. Add chicken; cook until browned and cooked through, 5 to 10 minutes. Remove chicken from skillet.
Add eggs to skillet; cook, stirring frequently, until just set. Remove from skillet; chop.
Add sesame oil to skillet. Add noodles, bean sprouts, snow peas, and carrot ribbons. Add peanut sauce, chicken, and eggs. Cook, stirring frequently, for 5 minutes. Serve with peanuts, green onion, and cilantro.
Credit: Southern Cast Iron Magazine ( http://www.tasteofthesouthmagazine.com/skillet-chicken-stir-fry/ )
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/