For a recipe to make it into The Nelson Family cook book, you know it's gotta be good. This is Peggy's famous Thai Chicken Pasta Salad. It's a wonderful cook ahead meal that refrigerates well and makes delicious left overs. Its full of healthy vegetables and proteins and has a delightful asian flavor to it. You will be very happy to add this to your own recipe book. 

Ingredients: 

Marinade: 

1 tbs seasame seed oil

1/4 cup sugar

1/4 cup rice vinegar

1/4 cup soy sauce

1 clove garlic

1 tbs grated ginger root

1 tbs lime juice

4 boneless skinless chicken breasts

Dressing: 

1/2 cup oil 

2 tbs soy sauce

1 tbs sesame oil

1/4 cup rice wine vinegar

1/4 cup brown sugar

1 clove garlic, minced

 1 tbs fresh grated ginger

1 tbs peanut butter

2 tsp fresh lime juice

10 drops hot sauce (optional)

Salad: 

8 ounces vermicelli

1 bunch green onions (sliced) 

1 ted pepper (thinly sliced) 

1 cup carrots (shredded)

1/4 cup roasted peanuts

Directions: 

Combine marinade ingredients. Marinate chicken for 1 hour. Cook chicken until juices run clear or until white inside. Chop into small pieces and chill. Make dressing and mix well. Refrigerate and allow flavors to blend. Cook pasta, drain, and run cold water over the pasta to cool. Combine noodles, veggies, chicken. Just before serving, mix in the dressing and peanuts. Makes 6 servings. 

A delicious pasta with unique flavors that you won't soon forget. Give this recipe a whirl and let us know what you think! 

Tonight we made a mixed grill skillet for dinner. It's very simple and has few ingredients, but it is so good. It's similar to a hash, but without the egg. This would be a perfect hearty breakfast, but it actually makes a wonderfully satisfying dinner as well. It has charred peppers, sautéed onion, juicy sausage, and crispy potatoes. Its a simple and easy last minute dish that no one will feel sorry for eating. 

Ingredients: 
2 bell peppers, diced, diced (choose 2 different colors to make the dish pretty) 
7 red potatoes, diced
1 onion
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried lavender
Salt & Pepper to taste
6 sausages , sliced (We used Aidells Bacon Mushroom & Swiss Cheese Sausage from Costco because its Nitrate free and has great flavor!) 

Directions :
In 2 separate skillets add your sausage pieces and cook on medium high heat until charred and crispy. Remove from the skillets and set aside, keeping the remaining grease in the pans. In one of the skillets add your potatoes, salt and pepper them, then cook until golden brown and crispy. In the other skillet add your bell peppers, onions, herbs, and salt and pepper them as well. Cook until soft and caramelized. Add back your sausage and mix the two skillets together. 

This simple and satisfying dish is one your family will ask for again and again. Enjoy!