Lettuce Wraps

Okay friends here it is, the lettuce wrap recipe that's "the one" for me. 

 I've searched and finally found.

For some time, I've been looking for a really good lettuce wrap recipe.  

I've tried a few and they always weren't quite right.  

I finally found a recipe that's delicious, easy and one I will use over and over!

I found the original recipe on damndelicious.net where they claim this is the same

 recipe that PF Chang's uses.  I did change the recipe a bit, below is my take on it.

What you need:

1 tablespoon olive oil

1 pound finely chopped cooked chicken

2 cloves garlic, minced (I use minced garlic from a jar)
for me 1 teaspoon = 1 clove minced garlic
1 onion diced (I do mine in my mini food processor)
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
1 teaspoon sriracha
1 8 ounce can sliced water chestnuts (drained & diced)
3 to 4 green onions (thinly diced)
salt and pepper to taste
1 head butter leaf lettuce

What to do:
1. Heat olive oil in skillet and add onion, garlic, ginger and sauces, saute for about
1 to 2 minutes or until onions appear to be translucent.
2. Add chicken and stir until heated completely, about  an additional 1 to 2 minutes.
3. Stir in water chestnuts and green onions and cook until tender, about a minute.

4. Salt and pepper to taste and it's ready to put on the lettuce leafs and devour!
5. To serve, spoon onto open lettuce leaf
and eat taco style with the lettuce leaf replacing the tortilla.

YUM! Just writing this post makes me want to go make a batch of these to munch on!
These make a perfect summer meal with a little melon on the side.
You can serve these as the main dish or as an appetizer.  If you have any of the
chicken mixture left over, it's great as left overs the next day!

I like to use my Grilled Chicken Marinade Recipe or the Perfect Chicken Recipe
and make a big batch of the chicken that I can use in multiple recipes throughout the week.
These lettuce wraps are just one of the ways!

Angel Food Cake & Berries Delight

 This recipe is really easy and delicious.  Two of my favorite things.  The other night we went

to an end of season party for my daughters volleyball team.  One of the other moms brought this and its was so good I had to find out how it was done.  Here is my spin on Robin's great dessert that was enjoyed by many.  This is a great summer dessert. It's fresh, light and yummy. I'm going to give you my version, which involves a store bought angel food cake (I got mine at Sam's Club). 

 I like their cake because it's huge and fresh.  If you feel really

ambitious you can make your angel food cake from scratch or a box recipe.  I prefer to buy mine.

What you need:

1 Angel food cake

1 8 ounce container of cool whip

1 small box white chocolate pudding mix (3.56 oz)

2 cups milk

1 1/3 cup fresh blueberries

1 1/3 cup fresh sliced strawberries

1/2 cup fresh raspberries

What to do:

1. Measure 2 cups cold milk into medium sized bowl & add pudding mix.

2. Mix with wire whisk until blended well and put in fridge.

3. Wash berries and set aside to dry.

4. Cut angel food cake into cubes and put in Ziploc bag until ready to use.

I used about 2/3 of the Sam's club angel food cake because its so huge.  If its a
smaller one you'll need to use the whole cake.  I cut into slices and
then cut the slices into cubes.  Bite size pieces.

5. Stir cool whip into chilled pudding mix and fold gently until well blended.

6. Now gently add 1 cup blueberries and 1 cup strawberries
folding in with large spoon til well blended.

I held out 1/3 cup blueberries and sliced strawberries to garnish the top.
I also used 1/2 cup raspberries on top.  I chose not to fold them into the
dessert because they're so delicate I thought they'd fall apart.

7. Now put into the fridge and chill before eating.

You can do any kind of berries in this you like.  Have fun with it
 and adjust to your taste.  I wouldn't make this too far ahead of time
because you don't want the angel food cake to get soggy.

It's really easy to just throw together at the last minute if you have the berries, cake pieces
 and pudding-cool whip mixture ready to go.  Just mix together, garnish with berries and enjoy!!
  The only problem with this is you'll want seconds and thirds.

Lemon Rice Krispie Treats

If you like lemon you'll love these!  This is a quick, easy and 

delicious twist on Rice Krispie Treats.

I love any kind of cookie you can pull together in a matter of minutes and these don't disappoint.

I like how quick and easy these are and the fresh lemon flavor.  I found this recipe on Pinterest, it comes from a blog called sweetasacookie.com  I really didn't switch up this recipe,

 just followed her instructions and they turned out great!  

These are really good and great for a crowd or gathering.

What you need:

4 1/2 table spoons butter

zest of 1 lemon

juice of 1 lemon

1 and 1/2 10 oz. bags marshmallows

2/3 cup Duncan Hines Lemon Supreme cake mix

6 generous cups Rice Krispies

What to do:

1. Grease 9 x 13 or 8 x 8  baking dish.

2.  In large pan melt butter and add lemon zest and juice.

3. Add marshmallows and stir until completely melted.

4.  Slowly stir in the dry cake mix.

5.  Remove from heat and stir in Rice Krispies.

6.  Using greased spatula press mixture into greased pan.

7.  Cool for about 30 minutes, cut and enjoy!

Stacked Vegetable Enchiladas

This recipe is courtesy of a guest contributor . . . my sister in law Shellie.  

She's always doing nice things for other people.  

The other night my husband and I were on our way home from town after a long

 and busy day of work, errands and other commitments.  

I was talking to Shellie on the phone and 

she said we should stop by and eat dinner with them. 

It was late and I was grateful for the invite. Lucky us! 

 Not only is she good company, but she's a great cook! 

 I was so excited about this delicious recipe, 

I asked if I could take pictures and put this on my blog. Lucky you . . . here it is!

I love Mexican food and enchiladas are one of my favorites, 

so I was thrilled when I saw what  we were having.  This recipe came from the "Sunset Magazine".

(I'm not sure what issue) It's a vegetarian recipe and pretty to look at.

Here's what you need:

1 lb sweet potatoes, peeled and diced into 1/4 inch cubes

1 1/2 tablespoons olive oil, divided

12 corn tortillas

1 medium onion diced

1 1/2 tablespoons chili powder

1/2 tablespoon chipotle powder

1 teaspoon ground cumin

1 cup roasted or thawed frozen corn

1 cup red bell pepper diced

1 can (low sodium) black beans, drained

2 cups cooked short grain brown rice

1 can (8 ounce) enchilada sauce

1 cup shredded (low fat) pepper jack cheese

1 avocado thinly sliced

1/2 cup chopped green onion

6 sprigs fresh cilantro, chopped

What to do:

1. Preheat oven to 300 degrees.  In a bowl place diced sweet potatoes, toss in 1 tbsp olive oil,

then spread on cookie sheet.  Bake until tender and browned, about 20 to 25 minutes.

2. Wrap tortillas in foil and bake for 10 minutes.

3.  In a large pan over a medium heat, add remaining 1/2 tablespoon olive oil, add onion, chili powder, chipotle powder and cumin.  Cook until onion is tender, about 3 to 5 minutes.

4. Add corn, peppers and black beans and cook about 5 minutes.

5. Set aside half of the corn mixture.

6. Add potatoes, rice and enchilada sauce to remaining corn mixture and cook about 6 minutes.

7. Place six tortillas on a baking sheet and place, spread potato mixture and 1/2 cup of cheese

evenly between the six tortillas.

8. Place remaining six tortillas on top of potato mixture,

 top with remaining cheese and corn mixture.

          9. Bake 7 minutes at 300 degrees and then garnish with the

 avocado, cilantro and green onion.

Now you can just enjoy!  I think it will be worth the effort.  

I loved having the opportunity to enjoy this delicious meal and 

plan to make these myself one day soon.  When I do I'll let you know how it worked 

out for me.  I've never really cooked with sweet potatoes and want to give it a try.  

These had a mild and great Mexican flavor to them that I loved. 

 Let me know what you think if you make these . . .

BLT Chopped Salad

This is a really delicious salad, but then in my book almost anything with bacon is really delicious!  Sometimes I crave salads and I'm always looking for a new twist

 on throwing one together.  I found this one on Pinterest, it originated from howsweeteats.com
I've made a few small changes as I usually do when trying a new recipe.  I think that's what makes cooking fun, when you make a recipe your own by adding extra of what you like most
or experiment a little with the ingredients.  Don't be afraid to put your own touch on a recipe.

I loved this salad!!! It's packed with flavor and lots of my favorite things.

It's one we'll be eating again at my house. It was a lot like having a BLT without the bread.

What you need:

1 head butter lettuce chopped

About 2 cups spring mix salad greens

1 pint grape tomatoes cut in half (use half or all of the pint, whatever you desire)

1 1/2 cups sweet corn (I use thawed frozen corn)

2 avocados chopped

4 ounces feta cheese

1 green bell pepper diced

8 to 10 slices thick cut bacon, cooked well and diced

1 1/2 tablespoons olive oil

1 lime, juiced

1/4 teaspoon garlic salt

1/4 teaspoon ground pepper

What to do:

1. Chop lettuce. I put the leaves on my cutting board and cut in various directions until it was my desired size. Do this with both the butter lettuce and spring mix greens.

2. Cut desired amount of tomato grapes in half.

3. Dice green bell pepper.

4. Cook and chop the bacon.  Be sure to drain the bacon of as much grease as possible.

 I place the cooked strips on paper towels and place another on top, 

patting until most of the grease is dried off.

5.  Dice avocado.

6. Combine the above ingredients in a large salad bowl and gently toss. 

Carefully add in corn and feta, reserving a little of both to sprinkle on top for garnish.

7. Now let's put the dressing together. Into a small bowl, add olive oil.

8. To the olive oil add lime juice of one lime. I cut the lime into quarters and then squeezed the juice into the olive oil. Now add pepper and garlic salt and stir.

9. Gradually add the dressing into the salad, tossing gently in the process.

This salad has a great combination of flavors! I loved the tangy light dressing and the sweet corn,

 as well as the salty bacon and crunchy fresh lettuce. 

 This has a flavor blast of contrasting flavors that is great.  

Next time I make this I might add some hard boiled eggs or thin shredded cheddar cheese.

With or without these extras this a really good meal! Hope you enjoy!

Be sure to eat this salad right away. It's not one you want to make ahead,

 it's best if eaten right away.

Lasagna Soup

It's been beautiful weather in our little valley.  The snow has melted and signs of spring coming are everywhere.  I've been eager for the sunshine and long days.  Much to my surprise, this morning I woke up and found a blanket of white covering my yard for as far as the eye could see.  I thought I'd make it a good day by having some comfort food . . . a warm pot of soup.  So here it is.  I found the original recipe on Pinterest, here is the link:  http://thedeenbros.com      as usual I've tweaked the recipe a little and here is my version of this absolutely delicious soup.  If you like Italian food like lasagna, you're going to love this!  Its a quick and easy way to get your Italian fix.

What you need:

1 pound Italian sausage or Italian turkey sausage

32 ounces chicken broth

1 15 ounce can tomato sauce

1 15 ounce can petite diced tomatoes with sweet onions

1/4 cup fresh basil chopped (if you don't have fresh you can use the dry seasoning, about 1 tsp)

1/2 teaspoon Italian seasonings

1 green bell pepper diced

1 onion diced

3 tsp minced garlic

1/4 cup Parmesan grated

1/4 to 1/2 cup Mozzarella grated 

5 or 6 lasagna noodles broken into small pieces

(make sure their small they will double in size when cooked)

What to do:

1. Dice bell pepper and onion

2. In large stock pot brown Italian sausage, add diced green peppers and onion and garlic,

 allowing them to cook as sausage is being browned.

3. After above sausage is browned, add chicken broth, tomato sauce, diced tomatoes, 

Italian seasonings and fresh basil finely chopped.  Be sure to taste and add seasonings as desired.

4. Bring to a boil, then add lasagna noodles, turning heat down and allow to simmer for

about 20 minutes or until noodles are tender and ready to eat.

5. Add half of the cheeses and save the other half to garnish the top of each bowl with.

This takes about an hour to fix from beginning to end.  This includes your chopping and dicing time.

Of course, that's using a food processor to help me with the task of chopping my onions, which makes it quick and easy. The amounts of Italian seasonings and basil you add should vary according to your

taste buds, so please be sure to taste and add more if that's what seems good to you. As a side dish with this I fixed a green salad that imitated the Olive Garden salad.  You can purchase their dressing at Sam's Club (we love it at my house). I made an Italian spices and cheeses pull apart. This is super easy and can be found under the breads section of my blog.  Its a great way to have a little bread on the side and quick and easy to put together.  Hope you enjoy this delicious meal!

Just a little side note about using a food processor.  I had mine in a box in the pantry for at least a year before I ever took the time to learn how to use it.  I don't know why stuff like that seems so daunting sometimes.  I finally had the courage to take it out of the box and figure it out.  A little direction reading and some trial and error and it was worked like a charm.  So, if your anything like me and have a food processor that you need to figure out, "just do it".  I promise it will be worth the effort.  Now, I use my food processor all the time and love how it makes chopping, grating, etc. so easy.   You won't regret it!!

Italian Pullapart

This is a super easy side dish to make and goes well with any Italian main dish.  It's the same basic recipe as the bacon cheddar pull apart, but with an Italian twist.  A fun way to have some bread to go with your dinner.

What you need:

1 Egg

2 tablespoons milk

1 can Pillsbury Grand biscuits or 2 small cans biscuits

1/2 cup shredded parmesan

1 cup shredded Mozzarella cheese

  1 teaspoon Italian seasonings

What to do:

1. Heat oven to 350 degrees. 

2. Spray 11 x 7 or 12 x 8 glass baking dish with cooking spray.

3. In medium bowl, mix egg and milk with wire whisk until smooth. 

4. Separate dough into 8 biscuits; cut each into quarters

   (if using Grands) or cut in half (if using small pkg biscuits). 

5. Gently dip biscuit pieces into egg mixture to coat evenly.

    Then place in large bowl.

6. Fold in cheeses and Italian seasoning (reserve enough to sprinkle on top, about 1/4 cup). 

Spoon mixture into sprayed baking dish; arrange biscuit pieces in single layer.

Sprinkle reserves shredded cheeses on top

7. Bake at 350° for 23 to 28 minutes or until golden brown.     

8. Gather round, pull apart and enjoy!  This is best when warm

    right after removing from the oven. 

Enjoy this simple and delicious way to use Pillsbury Grands. This goes great with the Lasagna soup.
Throw in an Olive Garden style green salad and you have a great meal.  Enjoy!