Friday, August 8, 2014

Asian Chicken Lettuce Wraps

I have recently become hooked on lettuce wraps of all kinds. Whether it be as simple as tuna fish salad or throwing together my tacos in a big lead of lettuce, they are all so refreshing and delicious. This recipe was inspired by my taco recipe, but with an Asian flare.

Recipe yields 4 servings

1 lb ground chicken
2 tsp sugar
Salt & black pepper, to taste
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup dry red wine
1 medium white onion
1 bag pre-cut broccoli slaw
1 can bean sprouts
1 can water chestnuts

1 head Boston lettuce, to use for the wraps

In a large bowl, add your ground chicken, sugar, salt, pepper, soy sauce, sesame oil and red wine. Use your hands to mix everything together and allow the chicken to absorb all of the ingredients. 

Next, finely dice the onion and add to a large, heated skillet (with 1/2 tbsp sesame oil). Saute for 2-3 minutes until translucent. 

Once the onion is done, toss in the chicken and saute until cooked through. 

Once the chicken is no longer pink, toss in the broccoli slaw, bean sprouts and water chestnuts. I sliced my water chestnuts before hand so they would be easier to eat in the wraps. Mix everything together and let simmer over a medium-low heat. All the flavors are really getting to know each other know!

Prepare your 'wraps' by gently removing the leaves from the head of lettuce and rinsing each one with cold water. Pat them all to dry and set aside.

In my house, I serve one big plate of lettuce and a dish of chicken and allow everyone to dig in and make their own wraps, just the way they want them. Enjoy!

Tuesday, August 5, 2014

Peanut Butter & Oatmeal Chocolate Chip Cookies

So to say it's been a while is probably being nice. Its been just shy of two months since my last post and tons has happened since. I have started a new job which I am quickly growing to love. However, the transition period was a bit hectic at times. But there are no excuses and I am promising to try my best to get back to a set blogging schedule with lots of delicious new content. Also, I am shocked to announce I have surpassed the 100,000 views mark. I cannot even believe it! As for now, let's kick it back off with none other than a chocolate chip cookie recipe with a twist!

So here is what you will need to get you 2 dozen cookies

1/3 cup creamy peanut butter
2 tbsp olive oil
3/4 cup granulated sugar
1/3 cup unsweetened almond milk
1 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup oats (I had old fashioned on hand and chopped them up a bit)
1/2 cup chocolate chips
Extra salt, for sprinkling on top

First, make sure you preheat the oven to 425F degrees. Then start off by mixing together the peanut butter, olive oil, sugar, almond milk and vanilla in a large bowl. This would ideally be done in your stand mixer or with a hand mixer since the peanut butter can be very sticky.

Next, whisk together the flour, baking soda and salt so that it is all well combined.

Slowly but surely combine the dry ingredients into the wet using a mixing spoon. I found working with a rubber spatula/spoon was easiest, again due to the stickiness of the peanut butter.

Finally, toss in your oats and chocolate chips and give everything one more good stir.

You really want to make sure the chocolate chips are scattered all throughout the cookie dough.

Line your baking sheet with a piece of parchment paper and spoon out 1 tbsp scoops of dough.

Bake for 8-10 minutes. The cookies should still be soft, but the tops will begin to brown. Once you remove them from the oven, immediately sprinkle with extra salt. Let them rest for about 2 or 3 minutes and then transfer to a wire cooling rack.

Try to allow them to cool without eating them all so they stiffen up a bit. Then eat them all up to your heart's content. Enjoy!