Chicken Lettuce Wraps with Dipping Sauce

Chicken Lettuce Wraps with Dipping Sauce

Marinade

1 tsp cornstarch
2 tsp sherry wine
2 tsp water
2 tsp soy sauce

Filling
1 1/2 lbs boneless skinless chicken breast, diced small
5 tbsp vegetable or peanut oil
1 tsp minced or grated fresh ginger
2 tsp minced garlic
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, diced (I found a can of them diced already)
1 (6 oz) package Chinese cellophane noodles, cooked to pkg directions (left these out)

Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sherry wine
2 tbsp oyster sauce
2 tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

1 head of iceberg lettuce

Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
1 tsp minced garlic
1 tsp red chile paste

-- To make the dipping sauce, we put it all in a mason jar and shook it up.

-- Mix the cooking sauce and set it aside.

-- Mince your chicken into small pieces, and add a bit of salt & pepper... then pour on the marinade and let it sit for 15-20 minutes.

-- Heat wok or large skillet over medium-high heat. Add 3 tbsp oil; add chicken and stir-fry for about 3-4 minutes. Set the chicken aside.

-- Add 2 tbsp oil to the pan. Add ginger, garlic, and onion - stir-fry for a minute or two.

-- Add mushrooms, bamboo shoots, and water chestnuts to the pan and stir-fry for an additional 2 minutes.

-- Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot.

-- Break cooked cellophane noodles into small pieces to cover the bottom of a serving dish with them, then pour the chicken mixture on top of the noodles.

-- Serve along with lettuce leaves for everyone to serve themselves.

-- Spoon chicken mixture into the lettuce leaf and roll (like a burrito) individually.  Pin It Now!

Charleston Cheese Dip

Charleston Cheese Dip
Courtesy: Trisha Yearwood & Food Network

1/2 cup mayonnaise
8 oz Cream Cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper (I leave this out)
8 Ritz crackers, crushed
8 slices of bacon, cooked and crumbled (we used 4)
Corn Chips, Crackers, Bagel Chips, or Pretzel Chips for dipping

-- Preheat the oven to 350 degrees

-- In a medium bowl; mix the mayonnaise, cream cheese, cheddar, monterey jack, green onions, and cayenne pepper.

-- Transfer mixture to a shallow baking dish, such as a 9 inch pie pan. Top with the cracker crumbs and bake until heated through - about 15 minutes.

-- Remove the pain from the oven, and top with the bacon. Serve immediately with the crackers, chips, or pretzels you've chosen. Pin It Now!

Breakfast Quesadillas

Breakfast Quesadillas
2 servings

4 flour tortillas
3 eggs
a splash of half and half
salt & pepper
4 slices of bacon
4 slices of cheddar
butter

I chopped my bacon and cooked it in a pan the night before. The morning of making these, I scrambled the eggs with the half and half, salt, and pepper. Then I buttered the tops of the flour tortillas -- I made these in my panini press -- so adjust your cooking style as needed.

I placed one tortilla butter side down on the panini press - topped it with one slice of Sargento cheddar cheese, half of the eggs, half of the bacon, another slice of cheese, and then another tortilla with the butter side facing the top. I made two of them so I did it all over again.

I waited until they cooled for about 3 minutes and then took a pizza cutter or a large chef's knife to cut them into 4 equal pieces. I served it with some sliced strawberries -- any fruit would be fine -- and my kids thought they were getting a real breakfast treat! Pin It Now!

Roasted Zucchini and Grape Tomatoes

Roasted Zucchini & Grape Tomatoes

This is more of a method rather than an exact recipe... I was making this for just John and I -- so I only used a small amount, but adjust as needed for the number of people.

For 2:

1-2 Zucchini, halved and sliced
1/2 pint Grape Tomatoes, sliced in half
Olive Oil
Minced Garlic
1 tsp Italian Seasoning
1/4-1/2 cup Fresh Grated Parmesan

Preheat the oven to 375 degrees. In a bowl, mix the zucchini and grape tomatoes along with the olive oil, garlic, and Italian Seasoning. Mix until everything is coated in the spices and oil. Place vegetables in a casserole dish and sprinkle the top with the freshly grated Parmesan. Roast for 20-25 minutes or so -- until the vegetables become soft, but not mushy.

You could try this same method with other vegetables as well -- we love roasted broccoli and yellow squash. I've also thought about trying fresh green beans as well. Pin It Now!

Chicken Patties

Chicken Patties
Makes about 15 patties or muffins

2 Boneless Skinless Chicken Breasts** (read note below)
1 Medium Carrot
1 Medium Zucchini
Chives
2 cups Texmati or Basmati Rice
2 Eggs
1 cup shredded Mozzarella
Salt, Pepper, Garlic Powder, Onion Powder

*Preheat your oven to about 375 degrees

1) Finely grate the carrot and zucchini in the food processor, then set aside in a bowl
2) Chop the chicken breasts in the food processor until it looks like ground chicken
3) Put the chicken into a large mixing bowl - add salt, pepper, garlic powder, and onion powder. I eyeballed this part, but I'd say 1-2 tsp of each depending on your personal tastes. Mix well.
4) Add in the carrot, zucchini, chives, rice, eggs, and Mozzarella and mix well
5) Lightly grease regular muffin tins (Mine made 15) -- using a medium or large cookie scoop -- fill your muffin tins. I put in 2 scoops to with mine which filled the tins 90% full.
6) Bake for about 45 minutes or until the internal temp is about 160 degrees.

** My family of 4 ate 13 muffins between us -- so larger families will need to adjust the recipe accordingly.

John and I had this with a salad for dinner, and the boys had some corn. My roasted veggies would be a great addition for this meal as well. Pin It Now!

Crock Pot Turkey Breast

Crock Pot Turkey Breast

1 Turkey Breast Roast
1 stick butter
1 package of dry onion soup mix

I season the meat with salt, pepper, and a sprinkling of garlic powder before putting it in the crockpot. 

Put it all in the crockpot for about 6-8 hours and... trust me, you will be the family hero! We serve it with some roasted broccoli and stove-top stuffing. It's an amazingly quick and easy dinner!

** Note -- Leave the turkey breast the way it is in the photo below, it makes life much easier and allows for even cooking.

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Chicken and Dumplings

 Chicken and Dumplings

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 medium onions, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
10 cups of water

Dumplings: 
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons butter, cut into small pieces
1 cup buttermilk
2 tablespoons chopped fresh flat leaf parsley, plus more for serving

1) Heat olive oil in large pot or dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper. Brown in batches, 4-6 minutes per side. Transfer to a plate, reserve the pot.
2) Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften. (About 5-7 minutes) Add the chicken, bay leaves, and 10 cups of water. Bring to a simmer and cook until the chicken is cooked through, 25-30 minutes. Discard the bay leaves and transfer the chicken to a plate; let it cool. Shred the chicken with two forks and return it to the pot. Discard the skin and bones.
3) Whisk together 1/2 cup of the flour, and 2 cups of the cooking liquid, and 1/4 teaspoon each of salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, about 8-10 minutes. Add the chicken back to the pot.
4) Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, 1/4 teaspoon salt and pepper in a medium bowl. Cut in butter with a pastry cutter. Add buttermilk and mix with fork. Add flour as needed, and kneed dough.
5) Roll & cut dumplings into squares. Place dumplings in simmering pot, stir to submerge as needed. The dumplings will float to the top when they are cooked.
6) Serve with chopped parsley on top for garnish, if desired. Pin It Now!