PF Changs Lettuce Wraps

I totally found this recipe from this blog here.  I was trying to find something to cook for dinner, and found this blog AND I had everything that I needed for the recipe (except peanuts).  How cool is that?  To have everything for a random recipe.  Brent loved these and I loved, loved them too. 

P.F. Chang’s Lettuce Wraps

Adapted from CD Kitchen Recipe.
Serves 2-3

Ingredients:
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Directions:
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

Now here is my change...I had Trader Joe's Gyoza dipping sauce, and I used this for dipping.  It was so good, that on the second wrap, I just poured some into the wrap itself.  Oh how I wish there were a Trader Joe's close by!!  I brought a ton of stuff back from my California trip and already wish I would have bought more stuff!

 You should try this.  Really, it's that good. 

(not the best picture, sorry!)

Sesame Chicken Potstickers

1 10oz pkg gyoza wrappers
1 1/2 lbs chicken breasts, skinned, boned and finely chopped (about 2)
4 TBS Sesame Oil
1 Cup Celery, finely chopped
1/2 cup green onion, chopped
3 TBS. chicken broth
2 TBS. Cornstartch
1 tsp. each sugar and salt

Combine the chicken, vegetables, liquids and seasonings in a bowl.  Mix well.
             Work 6-8 wrappers at a time, keep others covered.  Place 2 tsp filling in center of each gyoza. Moisten edges with water, fold in half over filling, and pinch edges to seal.  Set up right on baking sheet and keep covered (or freeze for later).
            Heat 1 TBS. oil in Frying pan over medium heat.  Set potstickers in pan seam side up.  Cook uncovered 5-7 minutes or until the bottoms are deep golden brown..  Pour in 1/4 c. water, immediately reduce heat to low.  Steam covered for 6 minutes (if potsiters are frozen, increase steaming time to 5 minutes.)

Cook 2 doz at  time in 11 inch frying pan; makes 4 doz. 


**** My notes******

I don't do all the covering and uncovering. I simply fold up the pot stickers and put them on a plate until I have as many as I want ready. Then I cook them.  I also don't make quite as much feeling because I always seem to run out of the wrappers, maybe I just need to fill them a little more.  I have also added chopped carrots to them and it tasted good!
ENJOY!

Yogurt Parfait

This is more of a meal idea than a specific recipe, especially now when berries are in season.

This makes a great breakfast, lunch, or dinner. 

Just layer vanilla yogurt, your favorite berries, and granola.  Super yummy and

good for you if you use light yogurt and lowfat granola.  (I have a really good and healthy granola recipe I will share sometime). 

Enjoy!

-Michelle

Corny Chicken Wraps

Corny Chicken Wraps

2 cups of chicken, cooked and cubed

1 can whole Kernel Corn, Drained

1 cup salsa

1 cup shredded cheese

8flour tortillas, warmed

Combine Chicken, corn, and salsa. Cook until heated through. Sprinkle cheese over tortillas. Place about ½ cup chicken mixture down the center of each tortilla; roll up and secure with a toothpick. 

This recipe originally came from Michelle! 

Asian Chicken and Asparagus Kabobs

Asian Chicken and Asparagus Kabobs

Dipping Sauce:

2 cups mayonnaise

¼ cup sugar

¼ cup soy sauce

2 TBS sesame seeds, toasted

1 TBS sesame oil

½ tsp white pepper

 

Kabobs

¼ cup soy sauce

2 TBS brown Sugar

2 TBS Water

1 TBS sesame oil

1 tsp. crushed red pepper flakes

1 tsp minced fresh ginger root

1 ½ pounds boneless skinless chicken breast

1 pound asparagus

2 TBS Olive Oil

½ tsp salt

1.In a bowl, combing the Dipping sauce ingredients cover and refrigerate 2-4 hours.

2. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours turning occasionally. Drain and discard Marinade.

3. In a bowl toss the asparagus with olive oil and salt.  On metal or soaked wooden skewers, alternately thread on chicken piece and 2 asparagus pieces. Grill covered, over medium heat for 4-5 minutes on each side or until juices run clear and asparagus is crisp tender.