Chicken Lettuce Wraps

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Chicken Lettuce Wraps

Serves 4

 

Chicken Mixture:

1 ½ pounds skinless, boneless chicken breast, coarsely chopped

1 (8 ounce) can water chestnuts, drained and minced

1/2 cup diced shiitake mushroom caps or carrots

1/2 cup minced yellow onion

1/3 cup chopped green onion

1 tablespoon soy sauce

1 tablespoon freshly grated ginger

2 teaspoons brown sugar

 

Glaze:

1/4 cup chicken stock

1/4 cup rice wine vinegar

4 cloves garlic, minced

1 tablespoon each ketchup and soy sauce

2 teaspoons sesame oil

1 1/2 tablespoons brown sugar

1/2 teaspoon each red pepper flakes and dry mustard

2 tablespoons vegetable oil

1 1/2 tablespoons each chopped fresh cilantro, basil, and green onion, or to taste

16 leaves iceberg lettuce, or as needed

 

Cornstarch to thicken sauce

Sweet Chili Sauce as dipping

Shredded Radishes as topping

 

 

Stir chicken, water chestnuts, mushrooms or carrots, yellow onion, green onion, soy sauce, ginger, and brown sugar together in a bowl

Pat mixture down, cover the bowl with plastic wrap, and refrigerate about 2 hours

 

Whisk chicken stock, rice wine vinegar, garlic, ketchup, soy sauce, sesame oil, brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed

Heat vegetable oil in a heavy nonstick skillet over medium-high heat

Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes

 

Pour 1/2 of the glaze mixture into chicken mixture

Cook and stir over medium-high heat until chicken begins to caramelize and brown, 8 to 12 minutes

 

Reduce heat to medium-low

Pour remaining glaze into chicken mixture

Cook until heated through and slightly reduced, about 3 minutes more

 

Stir in cilantro, basil, and green onion

Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.

 

Serve with peanut pasta

Cream Cheese Fruit Dip

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Cream Cheese Fruit Dip

 

8 ounces cream cheese (at room temperature)

7 ounce jar marshmallow crème (Fluff)

 

In a medium bowl, stir together the cream cheese and marshmallow creme until thoroughly combined

You can also use a hand mixer to ensure the mixture is smooth

Cover and refrigerate until ready to serve

The fruit dip can be made and stored for up to 1 week in the refrigerator; stir well before serving

 

* You can also stir in a few tablespoons of cherry juice to give it an added flavor and color

 

Enjoy dipping with….

Strawberries

Blueberries

Pineapple

Watermelon

Apple slices, toss with pineapple juice to keep from browning

Red grapes

Honeydew

Cantaloupe

 

Mini Ham and Cheese Frittatas

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Mini Ham and Cheese Frittatas

1 egg will make 2 muffins

 

Cheese, finely chopped

Ham, finely chopped

Eggs

Onion powder

Garlic powder

Salt and pepper

 

Preheat oven to 375 degrees

Prepare muffin pan with cooking spray

Place about a tablespoon each of ham, cheese and any other items into each muffin tin

Beat eggs, onion powder, garlic powder, salt and pepper together with a whisk in a bowl

Pour equal amounts over ham and cheese in muffin cups

Bake in preheated oven until tops turn light golden brown, about 12-16 minutes

Remove frittata cups with a spoon

 

You can add any other items you would like in your eggs.  We had chopped onion in these

We also used cupcake wrappers to make clean up easier

Chicken Alfredo Garlic Bread

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Chicken Alfredo Garlic Bread

Serves 4-6

 

Alfredo Sauce

2 tablespoons butter

3 garlic cloves, minced

1/2 cup half and half, regular or fat free

1 cup grated Parmesan cheese

Parsley flakes, salt and pepper to taste

 

Garlic Bread

1 loaf bakery style Italian bread

1/2 cup (1 stick) butter, room temperature

3 teaspoons garlic powder

1/2 teaspoon parsley flakes

1 1/2 cups cooked chicken, shredded

2 cups cooked broccoli florets

2-3 cups shredded mozzarella cheese

 

 

Directions for Alfredo Sauce

Melt butter in a medium saucepan over medium heat

Add garlic and cook for about one minute

Gradually stir in half and half, warm through

Gradually stir in Parmesan cheese and stir until creamy and sauce thickens

Remove from heat

Season with salt, pepper and parsley flakes

Mix chicken with Alfredo sauce

 

Directions for Garlic Bread

Preheat oven to 375 degrees

Line a large baking sheet with aluminum foil and set aside

Slice Italian bread lengthwise

In a medium bowl mix butter, garlic powder and parsley flakes until blended

Generously spread over bread

Spread Alfredo sauce mixture evenly over Italian bread

Top with broccoli then sprinkle with cheese

Bake for 15-18 minutes until cheese is melted

Cut into desired slices and serve

 

 

Apple Dumplings

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Apple Dumplings

Makes 4 servings

 

1 large apple (Fuji or any tart apple will do)

1 tube of Pillsbury Crescent dough

1/2 cup butter

2/3 cup sugar

1/2 tsp cinnamon

1/2 tsp vanilla

3/4 cup 7-Up

 

Preheat the oven to 350 degrees

Grease an 8×8 baking dish

Peel apple

Cut each apple into 8 wedges

Separate the crescent roll dough into triangles

Roll each apple wedge in crescent roll dough starting at the wide end

Pinch to seal and cover apple and place in the baking dish

Melt butter in a small saucepan and stir in the sugar and cinnamon

Heat, whisking to combine

The mixture will slowly combine and thicken

When it’s thickened, remove from heat and add vanilla

Pour cinnamon mixture over the apple dumplings

Pour soda over the dumplings

Bake for 40 to 45 minutes in the preheated oven, or until golden brown

Enjoy with a scoop of ice cream

Broccoli Cole Slaw

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Broccoli Cole Slaw

Serves 6

 

12 ounce bag Broccoli Slaw Mix

1 bag Ramen Noodle Soup, broken

1/2 cup Olive Oil

1/4 cup Apple Cider Vinegar

3 Tablespoons Rice Vinegar

2 Tablespoons Low Sodium Soy Sauce

1/2 cup Sugar

 

Whisk together the Olive Oil, Apple Cider Vinegar, Rice Vinegar, Soy Sauce, Sugar and Ramen Noodle Seasoning packet

Mix in the Broccoli Slaw Mix and Broken Ramen Noodles

Refrigerate a few hours before serving, stirring often to combine

Gnocchi with Tomato and Mozzarella

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Gnocchi with Tomato and Mozzarella

Serves 4

 

1 1/2 tablespoons olive oil

1/2 cup onion, finely chopped

1 (14.5 ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes, drained

3 garlic cloves, minced

Onion and garlic powder, Adobo, salt and pepper to taste

1 (18 ounce) package potato gnocchi

2 tablespoons grated Parmesan cheese

1 (4 ounce) ball fresh mozzarella, cubed

4 fresh basil leaves

 

Preheat oven to 350 degrees

Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes

Add chopped and diced tomatoes, garlic, onion and garlic powder, Adobo salt and pepper

Simmer over low heat while you prepare the gnocchi

Bring a large pot of lightly salted water to a boil

Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes, drain

Pour 1 ladle of tomato mixture into the bottom of a baking dish

Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine

Arrange cubes of mozzarella cheese evenly on top

Place baking dish in the oven and bake until mozzarella cheese is melted, 15-20 minutes

Remove from oven and garnish with basil leaves before serving

Chicken Crescent Casserole

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Chicken Crescent Casserole

Serves 4

 

1 cup cooked shredded chicken

1 tube crescent rolls

1 can cream of (whatever) soup

1/2 cup milk

Garlic and Onion powder, Adobo, Salt and Pepper to taste

1/2 cup corn, cooked or frozen

1 cup broccoli, cooked or frozen

Shredded cheese

 

Preheat oven to 350 degrees

Spray a 2 quart glass baking dish with cooking spray

Separate dough into triangles

Lay out crescent, you may need to pat it out to make it a bit wider

Spoon chicken and a bit of shredded cheese onto each crescent roll triangle

Starting at widest end, roll up chicken and cheese

Place wrapped chicken in prepared baking dish

Repeat with remaining crescents, cheese and chicken

Bake in preheated oven for 10 minutes

While they bake, mix soup with milk and heat until hot

Stir in garlic and onion powder, adobo, salt and pepper

After the first 10 minutes of baking, pour hot soup mixture into baking dish

Spread evenly round crescent rolls

Add corn and broccoli evenly throughout dish

Top with shredded cheese

Bake another 15-20 minutes or until dough is light golden brown

Remove from oven and enjoy with a side of your favorite rice or pasta

 

* Before placing back in the oven for the final baking, you can top casserole with bread crumbs, crushed crackers, potato chips or corn flakes

Peanut Butter Cookies

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Peanut Butter Cookies

 

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1/4 cup shortening

1/4 cup butter, softened

1 egg

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

 

Mix sugars, peanut butter, shortening, butter and egg in large bowl

Stir in remaining ingredients

Cover and refrigerate about 2 hours or until firm

Heat oven to 375 degrees

Shape dough into 1 1/4-inch balls

Place about 3 inches apart on ungreased cookie sheet

Flatten in crisscross pattern with fork dipped into sugar

Bake 8 to 9 minutes or until light golden brown

Cool 5 minutes; remove from cookie sheet

Cool on wire rack.

 

Slow Cooker Asian Chicken Tacos with Broccoli Slaw

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Slow Cooker Asian Chicken Tacos with Broccoli Slaw

Makes 6-8 tacos depending on size

 

Chicken Taco Meat:

1 teaspoon olive oil

1/4 cup packed brown sugar

4 tablespoons soy sauce

1 tablespoon grated fresh ginger

1 tablespoon onion powder

2 teaspoons sesame oil

1 pinch red pepper flakes, or to taste

18 ounces boneless skinless chicken breast, sliced

1 tablespoon minced garlic

1/2 teaspoon sea salt

 

Broccoli Slaw:

1/4 tablespoon chopped fresh ginger

2 teaspoons soy sauce

1 1/2 teaspoons olive oil

1 teaspoon rice vinegar

1 teaspoon cider vinegar

1 teaspoon honey

1/2 lime, zested

1 1/8 cups broccoli coleslaw mix

1/4 cup chopped fresh cilantro

1 green onion, chopped

 

 

Bang Bang Sauce:

1/8 cup sour cream

1/8 cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon Chile-garlic sauce (such as Sriracha)

1/2 lime, juiced

Flour tortillas

 

Set a slow cooker to High and add olive oil

Add brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes into slow cooker and mix together

Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir

Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours

Whisk ginger, soy sauce, oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl

Add broccoli slaw mix, cilantro, and green onion

Toss to combine and chill in the refrigerator until serving

Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together

Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce

Enjoy!