COOK: Asian Chicken Wraps & Salads

These wraps and salads are quick and easy to make, and are great if you meal prep lunches or dinners for the week.  I'm going to share my basic recipe below, and then list some of the different variations I like, I love recipes that can be easily personalized or changed for each person, or meal.

Spicy Peanut Sauce

Last night I wanted to keep things simple, I started by making a batch of my Spicy Peanut Dressing, it's called "spicy" but can be made as mild or as spicy as you want, I was feeling extra spicy yesterday and added about 2 Tablespoons of sriracha in addition to the Chili Garlic Sauce.

Tri-Color Coleslaw Mix

Next I put about 2 cups of coleslaw mix into a bowl.  I took the easy route by buying the premade mix at the store, but you can shred you own veggies if you prefer, I think next time I might try a broccoli slaw.

Chopped Cilantro

I chopped up about 1/3 cup or fresh cilantro to add to my coleslaw mix.  Until I was pregnant with my son cilantro tasted like soap, like it does for a lot of people, after he was born it changed and now I love it, but both the the kiddos can't stand it!  I think cilantro pairs wonderfully with the peanut dressing, but if you don't like it you can leave it out, or substitute parsley.  

I added two heaping spoonfuls of my peanut sauce to my coleslaw cilantro mixture and mixed well, always start with less sauce than you think you need, if you have too much it can get limp and soggy.  If you are meal prepping I suggest keeping your dressing and greens mixture separate until you are ready to eat.

Chicken Breast in Cast Iron

I usually prefer chicken in my salads and wraps, but you can add any protein you prefer, (tofu is great if you are doing salads, but tends to get smushed in wraps).  I kept the chicken simple as well, pounded it until it was uniform in height, seasoned it with salt and pepper and cooked it in my cast iron, then I sliced into into thin strips.

To finish I cut a lime into wedges and set out some chopped peanuts, along with large wrap tortillas.  

The above wraps can also be served as a salad, I had the leftovers as a salad today and it was just as yummy!

Different Variations:

Instead of the Spicy Peanut Sauce we also like to use Simple Truth Sweet Thai Chili Sauce from King Soopers, then I usually add pineapple to my wrap or salad.

Some of the different veggies I"ve used include: sliced radishes, edamame, bell peppers, green onions, and shaved brussel sprouts.

You can swap the coleslaw for spinach, romaine lettuce, or kale.

Let me know how you make your wraps and salads, I'm always looking to try new combinations.

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COOK: Jalapeño, Black Bean, & Chicken Creamy Soup

I wasn't kidding when I said I love soup, I would happily eat some version of soup, stew, or chili every single day when it's cold.  Maybe every other day when it's hot out...

When I was creating this soup in my head I couldn't decide if it was a soup, or a chili, but ultimately decided since I added broth I'd call it a soup.  (Don't get me started on what the definition of each one is, Dustin and I spent days a few years ago trying to define each one and debating with each other, then we brought KC into it and just got out of hand! Haha!)

I served this with Crusty Bread, but when Berea stole, took home, the leftovers I sent her with tortillas, it would also be good with crackers or croutons on top.

(I used hatch green chiles I bought and froze this fall, but if it's the off season you can use canned green chiles instead.)

Jalapeño, Black Bean, & Chicken Creamy Soup

About 8 Servings

Ingredients:

1 Pound Chicken Breast (Cut into small cubes)

1 Yellow Onion (Diced)

6 Cloves Garlic (Minced)

2 Jalapeños (Seeded and diced)

8 Ounces (or more) Diced Green Chiles

1 Can (15.5 Ounces) Black Beans

1 Can (15 Ounces) Crushed Tomatoes

3 Cups Chicken or Veggie Broth

8 Ounces Cream Cheese (Softened)

1 1/2 teaspoon Cumin

Salt and Pepper to taste

Optional for serving:

Shredded Cheddar Cheese

Bacon Bits

Chopped Avocado

Preparation:

In a large pot (I used my 3.5 Quart Dutch Oven) cook Chicken in a bit of oil until lightly browned, add in Onion, Garlic, and Jalapeño and let cook 30 seconds to 1 minute.

Mix in Black Beans, Tomatoes, and Broth.  Season with Cumin, Salt, and Pepper.  Let simmer for at least an hour, stirring occasionally.

 

Rough chop softened Cream Cheese and add to simmering soup, stir until fully melted.  Taste and add seasoning if needed.

Garnich with shredded cheese, bacon bits, and avocado.  

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COOK: Phil's Chorizo and Bean Soup

I love soups, they are easy to make, great to freeze, make you feel warm and cozy, and are fun to customize.  (They also pair wonderfully with yummy breads, chips, croutons, and I can't say no to carbs!)

This recipe comes from my dad, he brought us some last winter and I ate it for three days straight and was sad when it was gone!  Since it's finally winter here I asked him for the recipe last week, and after eating it for dinner last night I woke up and was counting the hours until I could have it for lunch, it's so yummy!

I did change a few things from my dad's recipe, he uses granulated garlic, and onion powder, I used a diced onion, and minced garlic cloves.  I also served it with lime wedges, and the hit of lime juice really brought out all of the flavors.  Both versions were delicious, so do whichever you prefer.

In addition to changing the types of beans you use you can make other substitutions.  I think it would also be good with italian sausage in place of the chorizo, you can play with the herbs as well, just depends on what you have in the fridge, and what you are craving.

(I made a half batch, I used 3 cans of beans since 2 1/2 cans seemed silly!)

Phil's Chorizo & Bean Soup

Servings: About 16

Ingredients:

24 Ounces Chorizo

5 15.5/16 Ounce Cans Beans (Mix and Match whatever you prefer)

2 14 Ounce Cans Fire Roasted Tomatoes

32 Ounces Water or Broth

1 Large Jalapeño (Thinly Sliced)

1 Medium Yellow Onion (Diced)

3-5 Garlic Cloves (Minced)

1 Tablespoon Fresh Rosemary (Minced) Optional but tasty!

1-2 teaspoons Cumin

1/4 Cup Fresh Cilantro (Chopped, Save some for garnish)

To Taste:

    Garlic Powder

    Onion Powder

    Salt

    Pepper

Optional for serving:

Line Wedges

Hot Sauce

Tortilla Strips or Chips

Crusty Bread (Recipe here)

Preparation:

In a large pot (I used my 6.5 Quart Enameled Dutch Oven) cook Onions in a bit of oil until translucent, add Garlic and cook for another 30 seconds until fragrant.  Add in everything but the Chorizo, mix well, cover and let simmer for at least an hour, stirring occasionally.

In a separate pan cook Chorizo, add just before serving.

I garnished with extra Cilantro, and served with a Lime Wedge and Chile & Lime Tortilla Chips.

This soups freezes wonderfully!

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COOK: Perfect Chewy Peanut Butter Cookies

These cookies are the perfect mixture of soft and chewy, only take a few minutes to mix up, and don't need to be chilled before you bake them.  Although it is important you don't forget to add the peanut butter, and if you almost forget just one time your daughter will make sure you never forget... 

Peanut Butter Cookies

Ingredients:

1/2 Cup Unsalted Butter (Softened)

1 Cup Peanut Butter 

1/4 Cup Granulated Sugar

3/4 Cup Brown Sugar (Packed)

1 Egg (Room Temperature)

2 teaspoons Vanilla Extract

1 1/2 Cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 teaspoon Ground Nutmeg (Optional, but yummy)

Preparation:

Preheat oven to 350 degrees, and prepare baking sheets with either parchment paper or silicone baking mats.

In a large bowl, or the bowl of your stand mixer, cream together butter and peanut butter until fluffy and light.  Add in sugars and continue to mix on medium-high speed, add egg and vanilla until everything is completely combined.

In a separate bowl whisk together dry ingredients, slowly add to wet mixture while mixing on low just until everything is fully incorporated.

Using a 1.5 Tablespoon cookie scoop, or similar sized spoon, drop cookie dough onto prepared baking sheets, leaving space in-between for the cookies to spread.  Use a fork to gently push down in a crosshatch pattern.

Bake about 9-11 minutes, then let cool for 5 minutes before moving to a cooling rack.  

Store in zippy bags or airtight container for up to a week.

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COOK: Meatballs with Parmesan TRUFF Polenta

This is one dinner that I always make sure I make enough that there are leftovers, I swear it's even better the next day, and that's saying a lot!  It's also not super complicated, and you could make it even easier if you use premade frozen meatballs.

Using the TRUFF Black Truffle Oil to finish the polenta, and adding some TRUFF Original Hot Sauce to the crushed tomatoes takes this from "that was a yummy dinner" to "I'm going to have naughty thoughts about this dinner".  (You could substitute one of the TRUFF Pasta Sauces instead of the crushed tomatoes, I just didn't have any on hand when I made this.)  I can find most of the TRUFF products at my local grocery stores, and sometimes at out Costco as well, or you can order directly from their website.  

Meatballs with Parmesan TRUFF Polenta

Makes 4 servings

Ingredients:

Meatballs:

1 Pound Ground Beef (I use 80% lean)

1 Egg

1/3 Cup Breadcrumbs 

3 Cloves Garlic (Finely Minced)

1 teaspoon Dried Oregano

1/2 teaspoon Salt

1/2 teaspoon Pepper

Sauce:

(Can use jarred sauce instead)

1 15 Ounce Can Crushed Tomatoes

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

2 teaspoons TRUFF Original Hot Sauce (More or less to taste)

Salt and Pepper

Polenta:

3 Cups Water

1 teaspoon Salt

1 Cup Yellow Corn Polenta (I use Bob's Red Mill)

1 Cup Parmesan Cheese (Grated)

2-3 teaspoons TRUFF Black Truffle Oil

Preparation:

In a large bowl mix together all of the meatball ingredients, I do it by hand, it's a bit messy but I find it's the best way to get get everything fully combined.  Form meat mixture into about 2.5-3 Tablespoon sized balls, (should make about 12) and place on a plate.  (I use my medium (#24) cookie scoop to scoop my meat, and then roll into a ball.)

Heat a large cast iron pan over medium heat, add just a touch of olive oil and cook meatballs, turning to brown each side, until cooked through, remove to a clean plate and cover to keep warm.

While meatballs are cooking add crushed tomatoes, garlic, oregano, hot sauce, salt and pepper to a small sauce pan to heat over low heat, or dump jar of prepared sauce to warm up.

In a medium pot bring water and salt to a boil for polenta, mix in dry polenta, and turn down to low.  Polenta will cook quickly, about 5 minutes.  Remove from heat, stir in parmesan (reserving a bit for garnish), and truffle oil.  

Scoop polenta into serving bowls, top with several meatballs, sauce, and reserved grated parmesan.  Can drizzle additional truffle oil if desired.

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COOK: Spicy Peanut Dressing

If I had a straw handy when I first made this I probably would have slurped it all up, it is that good!

I used it as a dressing for a Chicken and Cabbage Salad, but it's great as a veggie dip, marinade, I think it would be yummy on a cold pasta salad, honestly I think you could put it on just about anything!

I suggest making this a few hours before you are going to use it so that all of the flavors can meld together, it only takes a few minutes to mix up, then stick it in the fridge until you are ready to use it.  If you have extra (or make a large batch) it can be stored in an airtight container in the fridge for up to about 2 weeks.  

Note: If you can't find Chili Garlic Sauce (it's usually in the Asian section of your local grocery store) you can substitute Sriracha, and add some minced garlic.

Spicy Peanut Dressing

About 4 servings

Ingredients:

3 Tablespoons Peanut Butter (I used creamy but crunchy would work too!)

2 Tablespoons Honey

2 Tablespoons Light Soy Sauce

1 Tablespoon Rice Vinegar

1 Tablespoon Sesame Oil

1 Tablespoon Lime Juice (Bottled is fine)

3-5 teaspoons Chili Garlic Sauce (Depending on how spicy you want it)

3 teaspoons Grated Fresh Ginger

Preparation:

Put everything into a bowl and whisk until fully combined,  Add more Chili Garlic Sauce, if you want more spice, more Peanut Butter or Honey if it's a bit too spicy.  

For Chicken & Cabbage Salad:

Season a chicken breast with salt, pepper, and garlic powder, cook in a cast iron skillet until browned on both sides and fully cooked through (should be 165 degrees at thickest point), cut into cubes.

I used Tri Color Coleslaw mix but you could cut/grate your own cabbage and carrots if you prefer, I also added sliced radishes, and chopped peanuts, but feel free to add any veggies you like, I think edamame, bean sprouts, or shaved brussels sprouts would be a great addition!

I let everyone build their own salad and then add the dressing,but you could mix it all together ahead of time (I'd leave the peanuts seperate to sprinkle on top when serving), and chill before serving.

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COOK: Gluten Free Granola

 I've been trying to eat healthier, and lately yogurt (Noosa Yoghurt is my favorite, although don't ask me witch flavor, I like them all!) with granola has been one of my favorite lunches.  However, finding a healthier granola that isn't also expensive is a challenge, and if you are also looking to find one that is gluten free it gets more complicated, so I decided to make my own.

The great thing about homemade granola, aside from being able to control the sugars and oils, is being able to customize the nuts, dried fruits, and spices, you can even add chocolate if you want to!

I used only almonds in this recipe, but you can use any nut that you prefer, and add dried fruits as well (things like raisins, dried coconut, dehydrated strawberries).  The spices can also be whatever is to your taste, for example, instead of 1 1/2 teaspoons of nutmeg you can use 1 teaspoon cinnamon and 1/2 teaspoon cloves.  You want to keep the overall measures close so that everything gets enough of the "sauce".  

Notes: Always double check your ingredients to make sure that they are certified gluten free.
You can use regular oats in place of the gluten free oats in this recipe if you do not need it to be gluten free.

Gluten Free Granola

Makes about 6 servings

Ingredients:

1/4 Cup Olive Oil

1/4 Cup Honey

1 teaspoon Vanilla

1/2 teaspoon Salt

1 1/2 teaspoon Nutmeg

2 Cups Gluten Free Oatmeal (I used Quaker Gluten Free 1-Minute Oats)

3/4 Chopped Raw Almonds

Chopped Chocolate or Chocolate Chips (Optional)

Preparation:

Preheat oven to 325 degrees, cover a baking sheet with parchment paper (for easier cleanup).

In a large bowl whisk together oil, honey, vanilla, salt and nutmeg until well combined.

Add in oats and almonds, mix until everything is evenly covered in the oil and honey mixture.  Taste a small bit and adjust salt and spices if needed.

Spread granola out on prepared baking sheet and bake for 10 minutes, gently toss granola and let bake for another 10 minutes.  Granola should be a nice light brown color.  If needed give the granola another toss and bake for another 5 minutes.  (Once it has started to brown it goes very quickly so keep a close eye on it.)

Remove from oven and place baking sheet on a cooling rack, (if you want to add chocolate you can mix it in now.)  Once granola is completely cooled you can gently break it into small pieces if needed.  Store in an airtight container or zippy bag for up to 2 weeks.

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COOK: Parmesan Mushroom Chicken

For years we've had a little container garden on our back deck, last year for some reason I don't remember we decided to skip it, and we both realized that we really missed being able to pop outside and cut a bit of fresh herbs when we were making dinner.  This year we decided to keep it simple with just a few pots of herbs, this chicken is one of the first things I made using my own homegrown thyme this summer, and it was delicious.

I served this with some homemade focaccia bread, and a bit mixed greens salad, I think the sauce would also be great with wild rice, rustic smashed potatoes, or a warm loaf of Crusty Bread.

Parmesan Mushroom Chicken

Makes 2-4 Servings

Ingredients:

1 Pound Chicken Breast (Butterflied and cut into tenders)

About 1/2 Cup Flour mixed with 1/2 teaspoon Salt, 1/2 teaspoon Pepper, and 1/2 teaspoon Garlic Powder to dredge chicken

2 Tablespoons Butter

4 Tablespoons Olive Oil

2 Cups (16 Ounces) Baby Bella Mushrooms (Sliced)

4 Garlic Cloves (Minced)

1 Cup Dry White Wine or White Wine Vinegar

1/2 Cup Chicken Broth

2 teaspoons Fresh Thyme (About 4 springs with leaves removed)

1/2 Cup Heavy Cream

1 Cup Shredded Parmesan Cheese

Salt and Pepper to taste

Preparation:

In a large, heavy bottomed. skillet (I used my 10 inch Cast Iron) heat up butter and 2 Tablespoons of olive oil over medium heat.  Cook flour dredged chicken tenders until golden brown on both sides, about 4-6 minutes per side, then remove to a plate.

Add in additional 2 Tablespoons of olive oil and sauté mushrooms until they are browned, add in garlic and cook another minute.  Turn heat to low, dd wine and broth to skillet, gently scrape up any brown bits from the bottom of the skillet, thrown in thyme leaves and let sauce cook down for about 5 minutes.  

Slowly pour in heavy cream and while whisking sauce sprinkle in parmesan cheese.  Once sauce is well combined and fragrant put chicken back in, and flip to cover both sides, and warm up.

Serve chicken with a generous amount of sauce.  Leftovers can be stored in the fridge for up to a week.

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