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Sesame Noodles with Cucumber & Shredded Chicken

1/2 cup Maple &; Fragrant Ginger or Fire Maple &; Chipotle Triple Nut Butter
1 tablespoon sesame oil
1/2 cup rice wine vinegar
2 cloves garlic
1 bunch chopped scallions
Salt and black pepper to taste
1 pound angel hair pasta, blanched and refreshed
2 english cucumbers julienned
2 cups shredded chicken from whole roasted chicken
1/4 cup canola oil
2 serrano chiles, de-stemmed
1/3 cup basil leaves
1/3 cup mint leaves

Garnish: 1 red bell pepper finely diced

In a food processor, mix Triple Nut Butter, oils, and vinegar. Add chile, garlic and herbs and puree until well combined. Season with salt and pepper. In a large mixing bowl toss pasta, cucumbers and chicken with dressing. Check for seasoning and garnish with red bell peppers and basil/mint leaves.

1 whole chicken, preferably organic with giblets removed
Salt and black pepper to taste
Canola oil

Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. When chicken is fully browned, turn down oven to 325 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving. When chicken is cooled, remove skin and hand-shred the meat. Broil the skin to crisp up then julienne for garnish.

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