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: 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: Honey Mustard Slaw

 I'm a big fan of all different kinds of coleslaw, it can take on so many different flavors, you can vary the vegetables and fruits you use, it can be a side dish, or an topping for sandwiches and tacos, and it's a great way to get more servings of veggies and fruits into your diet (or trick kids and hubbys into eating more veggies!) 

I made this slaw as a topping for some barbecue pulled pork tacos we had for dinner, and kept it really simple, it had the perfect amount of tang and sweetness to go with the smoky pork, pickled red onions, and warm corn tortillas.  I used a bag of premade slaw mix (I was being really lazy!) but you can thinly chop your own cabbage and carrots if you prefer, you can even add in other veggies or fruits if you wanted, as long as it totals about 1 cup (or 8 ounces).

Honey Mustard Slaw

Serves about 6

Ingredients:

1 Cup (8 Ounces) Coleslaw Mix 

6 Tablespoons Dijon Mustard

1/3 Cup Mayo (I prefer Olive Oil Mayo)

4 Tablespoons Honey

1/2 teaspoon Black Pepper

Preparation:

In a small bowl mix together mustard, mayo, honey, and black pepper, taste and adjust seasoning if needed.  

Put coleslaw mix into a large bowl and pour dressing over it while gently tossing until it is all covered.  Cover and refrigerate at least 2 hours, mix well before serving.  

Leftovers can be stored in fridge for up to 5 days.

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COOK: Tzatziki Sauce

Tzatziki Sauce is easy to make, naturally gluten free, and can be used in a lot of different ways.  You can serve it with veggies, crackers, and pretzels as a dip, as a sauce on flatbread sandwiches and wraps, even a dressing on salad or pasta.  We love it with my simple stove top Chicken Souvlaki.

I suggest you make it a day before serving so that the flavors can meld and develop, it will last in the fridge for up to a week.  

Tzatziki Sauce

Ingredients:

1 Cucumber (Large)

2 teaspoons Salt

2 Cups Greek Yogurt

3-4 Tablespoons Lemon Juice (Fresh squeezed is best)

5 Garlic Cloves (Minced)

2 Tablespoons Fresh Dill (Minced)

Preparation:

Cut cucumber in half lengthwise and remove all seeds (I like to use a grapefruit spoon, but any spoon will work.)  Grate remaining cucumber, add salt and gently mix by hand, spread out in a fine mesh strainer over sink or a large bowl and let set for about 15 minutes.  Next use cheesecloth or a paper towel to squeeze any remaining liquid from grated cucumbers.

In a medium sized bowl mix together cucumber, yogurt, lemon juice, garlic, and dill.  Store in fridge overnight, taste and add additional lemon juice or salt to taste.

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COOK: Burger and Sandwich Pockets (Great to make ahead and freeze!)

These burger or sandwich pockets, are great to make and then freeze, and with summer break coming up it's a great time to stock your freezer with quick and easy food that the kiddos can grab and heat up on their own.  

These are also great for appetizers, just make each pocket smaller so it can be eaten in a bite or two!

When I make these I wrap each one individually in foil, then label them and write down the time to microwave them on the foil, then put them all together in a big plastic bag in the freezer.  

I don't have an air fryer (yet!) but I think these would probably re-heat wonderfully in one, if anyone tries it please let me know so I can add the instruction to the post, and maybe send you a little gift! 

I use my pizza dough recipe for these, but you can use refrigerated pizza dough from the store to make it easier.

I'm going to give you three filling recipes that I like, but you can mix things up with different meats, chesses, sauces, etc.  One tip, you don't want your filling to be too watery as it can make in inside a bit soggy, so if you are using a lot of vegetables make sure to drain the liquid before adding any sauces or final seasonings.

I'm hoping to test some sweet fillings soon and will let you know how they turn out.

All recipes, including the pizza dough, can be cut in half.

Burger and Sandwich Pockets

Makes 12 or more depending on size

For all pocket recipes you'll need:

1 batch of my easy pizza dough (plan ahead as it takes at least 1 hour to rise) OR refrigerated pizza dough, enough for two pizzas (about 14-16 Ounces)

Egg Wash Mixture: 2-3 Egg Yolks with 2-3 Tablespoons Cold Water whisked together

Bacon Cheeseburger:

Ingredients:

2 Pounds Ground Beef

12 Slices Uncooked Bacon

2 teaspoon Garlic Powder

2 teaspoon Onion Powder

1 teaspoon Black Pepper

1 teaspoon Salt

4 teaspoons Worcestershire 

16 Ounces Cheddar Cheese (Shredded)

4 Tablespoons Dijon Mustard (Or your favorite mustard)

Preparation:

Chop bacon into small pieces, mix together uncooked meats, garlic, onion, pepper, salt, and worcestershire sauce, cook until meat is cooked through, remove from heat and let cool to room temperature. 

Mix in shredded cheese, mustard, and season to taste.

I like to serve these with dipping cups of ketchup, (If you haven't tried the Heinz Chipotle, Jalapeno, or Habanero flavored ketchups you should!) mustard, or barbecue sauce.  

Buffalo Chicken:

Ingredients:

2 Pounds Chicken Breast (Cooked and Shredded)

1 Cup Frank's Red Hot Buffalo Sandwich Sauce (or other thick hot sauce)

16 Ounces Cheddar Cheese (Shredded) 

8 Ounces Crumbled Blue Cheese

4-5 Stalks Celery (Finely Chopped)

Preparation:

Once shredded chicken has cooled to room temperature mix all ingredients together, add additional seasonings if needed.

Serve with Ranch or Blue Cheese Dip and Carrot Sticks

Beef French Dip:

Ingredients:

16 Ounces Thinly Sliced Ribeye, or Shaved Roast Beef

2 teaspoon Garlic Powder

1 teaspoon Black Pepper

1 teaspoon Salt

1 Medium Yellow Onion (Sliced)

2 Green Peppers (Sliced)

12 Ounces Cheddar (Shredded)

12 Ounces Monterey Jack (Shredded)

Preparation:

Season meat and set aside.  

In a large pan sauté onions and peppers until soft and slightly browned, remove from pan into a large bowl,  Add meat to pan and cook just until it's cooked through, remove and give it a quick rough chop so meat is in bite size pieces,  add to onions and peppers and let cool until room temperature.

Mix in cheeses, and add any additional spices if needed.

Serve with or horseradish sauce or beef au jus (I always have a bottle of Johnny's Au Jus in the fridge and an extra in the pantry!).

For all pockets:

Preheat oven to 400 degrees, prepare baking sheets with silicone mats or parchment paper.  (You can also use a cast iron pan like pictured above, however this causes small holes where they touch and isn't good if you'll be freezing them.)

Divide pizza dough into 12 or more balls depending on the size you want the pockets to be.  (12 will make large pockets, good for a filling dinner with a salad, if you are doing appetizers I'd cut it into 36 balls.  I usually do a few big for dinner that night, then some smaller to freeze for lunches.  Keep dough balls covered with plastic wrap so they don't dry out.  

Taking one ball at a time roll it out until it is a thin round circle, add filling of your choice to the center covering about 2/3 of the dough (I use my cookie scoops for the filling, this set  has three sizes and works great for all sizes of pockets.)  

After filling pull up each side of pocket and have them meet in the center above the filling and pinch so that it is sealed with no holes, flip over so seam is down on prepared baking sheet, leave at least an inch between each pocket. (I promise I'll add pictures or a video of this soon!) 

Using a pastry brush gently brush egg wash onto the top of each pocket, I like to sprinkle them with Everything Bagel Seasoning, Sesame Seeds, or Dried Minced Garlic.

Bake for about 20 minutes until tops are golden brown.  (If you are making appetizer sized pockets check them at about 12 minutes, tops should be golden and bottom slightly browned around the edges.)

Remove from oven and serve with dipping sauces.  If freezing cool completely on a cooling rack before wrapping in foil to freeze.

Reheating Instructions: From frozen, microwave 2 minutes, then wrap in a moist paper towel and microwave another 2 minutes.  When I pack these in lunches I put them in the fridge the night before, then you can just wrap it in a moist paper towel and microwave about two minutes.  

Please let me know if you have any questions, or what fun fillings you come up with!

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COOK: Cilantro Lime Rice

I love a big burrito stuffed with so many different things you can hardly roll it up!  This rice has just enough flavor to be perfect in a burrito, or on its own as a side dish, it's also really good mixed in with my Famous Chicken Chili.

I always use jasmine rice since it's what I always have in the pantry, but you can use long grain rice if you prefer, just cook it according to the package directions.  This is also a great way to use leftover rice if you have it in the fridge.

I think fresh squeezed lime juice tastes best, but I've used bottled from the fridge when I don't have limes.  You can also substitute fresh parsley for the cilantro if you dint have any, or have someone in your house that thinks cilan tro tastes like soap like my two kiddos.

(Fun story, I always though cilantro tasted like soap, until I got pregnant with my youngest, since then I think it's delicious and I love it!)

Cilantro Lime Rice

Ingredients:

1 Cup uncooked Jasmine Rice 

1 2/3 Cups Water

1/2 Cup Light Sour Cream

4 Tablespoons Fresh Lime Juice

1/3 Cup Fresh Cilantro (Chopped)

Preparation:

Put water in a medium pot and bring to a boil, add in rice, cover and turn down to simmer let cook for 22 minutes.

While rice is cooking mix together sour cream, lime juice, and cilantro.  

When rice is done cooking transfer to a large bowl, add sour cream mixture and mix well. 

 

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COOK: Flatbread

If you’ve been following for a while you probably know that we love our carbs, and our cheese. (Bacon is a close third.)  With this easy recipe you can have both in a few different ways!  (You can also eat the flatbread without cheese, but then your poor cheese will feel left out!)

There are a lot of different versions of flat bread, I’ll tell you what this is not: pita bread, naan bread, tortilla, or pancake.  What this is; a simple and easy recipe for a bread that is flat, good for dipping, making a fun pizza, eating with something spread on it (peanut butter, hazelnut spread, hummus…).

If you are nervous about making homemade bread, new to baking, don’t have a fancy mixer, this is a great bread to start with.  (Hand mixing directions will be below the stand mixer directions.)

This is great with my Chicken Souvlaki and Tzatziki Sauce.

Tips: If you buy Active Dry Yeast in the packets, each one has 2 1/4 teaspoons, if you are only using 1 teaspoon you can store the remainder in a sealed jar in the fridge.

Flatbread

Ingredients:

2 1/2-3 1/2 Cups All Purpose Flour

1 teaspoon Active Dry Yeast

1 teaspoon Salt

1 Cup Hot Water

1 Tablespoon Olive Oil (plus more to coat the bowl)

Preparation:

In the bowl of a stand mixer, with a dough hook, combine flour, yeast, and salt, turn on to start mixing, add olive oil to hot water and slowly pour in while mixer is running.  Stop and scrape down sides of bowl if needed so everything starts to combine.  If dough is sticking to the sides and bottom and not turning into a ball add a bit more flour, about a Tablespoon at a time.  

Once dough has reached ball stage let the mixer continue for 5 minutes.  Remove dough ball, add a bit of olive oil to the bowl, put in dough ball and swirl so all of the ball is covered, then cover with plastic wrap and let rise for about an hour, until doubled in size.

Turn dough out onto a clean counter and cut into 4-8 pieces.  (If we are doing flatbread pizzas I cut the dough into 4 pieces, it makes about 4 10 inch pieces, but you can make smaller pieces depending on how you will use it). Let your pieces set under a piece of plastic wrap to set for about 10 minutes. Heat up a cast iron pan, griddle, Blackstone, or thick bottomed frying pan. I set my stove top to medium/medium-low, or 350 degrees on an electric griddle or Blackstone, do not add any oil.

Roll dough out very thin, it will plump up a bit while cooking, it can be any shape (this is my favorite thing, because I cannot roll anything out into circles, but different shapes can be fun!).  Put rolled out piece of dough onto hot flattop, cast iron, etc.  Dry fry for about 2-3 minutes per side, the bubbles will turn a bit brown, and the rest of the dough will turn a light off white.  Once done put on a wire rack to cool.

Once cooled the flat bread can be stored in a sealed container in a cool, dry, space for about a week.

Hand Mix Directions:  Mix all ingredients with a wooden spoon until mostly combined, then turn out onto a lightly floured surface and continue to mix until it forms a ball, then kneed by hand for at least 8 minutes until dough is soft and a bit elastic.  Put into oiled bowl, and continue with directions from above.

Flatbread Pizza: If we are making pizzas we add our sauce, a bit of cheese, toppings of our choice, and more cheese.  If using an oven bake at 375 degrees for about 15 minutes. We put them on a cookie sheet, but if you want a crispier crust put them right on the over rack.  On the Blackstone we cover them and cook for (Some sort of time, I’ll ask KC, he’s the Blackstone chef!)

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COOK: Sandwich Bread

 I know a lot of you have been waiting for this recipe, it's so easy, and tastes so much better than store bought, plus it's cheaper!  

Sandwich Bread

Ingredients:

2 Cups Warm Water (About 100-100 degrees)

1 Tablespoon Yeast

2 Tablespoons Honey

2 teaspoons Salt

2 Tablespoons Canola Oil (Vegetable Oil will work too)

4 1/2-5 1/2 Cups All Purpose Flour (White or Wheat, or a mixture of both)

Preparation:

I use my Kitchen Aid Mixer and the dough hook, if you do not have a stand mixer you can mix with a wooden spoon, and kneed by hand for twice as long.

In large mixing bowl combine Yeast, Honey, and Warm Water, let sit about 10 minutes until yeast has bloomed (it should be foamy and bubbly.)

Add in Salt, Oil, and 4 1/2 Cups of Flour.  Mix on low, until combined and not overly sticky (if still very sticky add four 1/2 cup at a time and mix.

Increase speed to to medium and let mix/kneed, for 5 minutes.  

Remove dough to a lightly oiled bowl, flip dough to cover all sides.  Cover and let rise about 1 hour until doubled in size.

Punch down and form into two loaves, place into two large loaf pans.  Cover with a flour sack towel or loose plastic wrap.  Let rise for 1 hour.

Bake at 350 degrees for about 25 minutes, knock on the top and if it sounds hollow it's done.

Immediately remove from loaf pan to cool on a wire baking rack, if desired rub tops with butter.

Store in a sealed container or zippy bag for up to a week in the fridge.  Can also be frozen.

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