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: Quick and Easy Frittata

I've been working on eating fewer carbs, and more veggies, and while I love veggies, I was looking for new, or different ways to eat them.  One night laying in bed I was scrolling Pinterest looking for inspiration and saw a post about frittatas, as soon as I got up the next morning I was pulling things out of the fridge to see what I could come up with!   I've had lots of fun playing around with different combinations of veggies, meats, and cheeses, I've decided there really isn't a bad combination.

I think one thing that makes me love frittatas is the ability to throw in different of leftovers you have in the fridge; smoked asparagus, random bits of cheese, chopped up chicken from dinner the night before, herbs you forgot you had...  then simply add eggs.  If you want to take it to another level you can add toppings, pickled red onions, sour cream, everything bagel seasoning, have fun and experiment with different combinations and flavors.

Here are a few of my favorites (so far):

• Spinach, Tomato, and Feta
• Red Onion, Bell Pepper, and Cotija (Add salsa to serve)
• Bacon and Asparagus
• Broccoli and Cheddar 

Frittatas can be filling on their own, but if you want to have a fancier breakfast or brunch, they can be served with muffins (like my Strawberry Muffins or Sausage Cheddar Muffins), fresh fruit, crunchy tortilla chips and salsa, and of course coffee, tea, or juice.

Below is my recipe using a 10 inch cast iron skillet, but you can easily adjust it for a different size.  Also if you are adding less extras, you might want to add an extra egg or two so that you frittata isn't too thin and burns.  Also note that meats and veggies measurement is after cooking, this applies mostly to things like spinach that shrink to about 1 millionth of their size when cooked.

Quick & Easy Frittata

Serves 4-8

Ingredients:

6 Eggs 

2 Cups of Cooked Meats and/or Veggies 

1 Cup Cheese

Salt & Pepper

Preparation:

Wash and cut any veggies you are using, then quickly sauté in the same cast iron pan you will be using for your  Frittata.  

Turn oven on to broil, and move rack to center position.

Quickly scramble eggs with salt and pepper to taste, then add in cheese and give it a bit of a mix.

With burner on medium/medium low heat pour egg and cheese mixture over veggies and let cook for about 5-10 minutes until you can set that the edges have set.  Move  into over and let it finish under the broiler until the middle is completely cooked and edges are a bit golden.  Carefully (the handles on the cast iron get very hot, trust me!) remove pan from over, let cool only a minute or two, then cut and serve.  

Leftovers can be kept in the fridge for a few days, but I prefer to eat it fresh.

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COOK: Manestra (Greek Tomato Orzo)

 This is a really easy dish, it only takes about 30 minutes, but it is so flavorful!  I cooked a simple chicken breast to go with it when we had it for dinner, but it's just as good without an meat as a side dish or light lunch.  Even better, you probably have everything you need in your pantry right now!

I always have some Better Than Bullion in the fridge so I can make some quick broth for recipes like these.

If you have any leftovers this manestra is just as good, if not better the next day, and very easy to reheat in the microwave, perfect to take to work for lunch.

Manestra (Greek Tomato Orzo)

About 4-6 Servings

Ingredients:

2 Tablespoons Olive Oil

1 Medium Red Onion or Large Shallot (Diced)

4 Garlic Cloves (Minced)

1/2-1 teaspoon Red Chili Flakes

1 Tablespoon Tomato Paste

1/2 Cup Dry Red Wine (Optional, but suggested)

8 Ounces (1 Cup) Dry Orzo

14.5 Ounces Diced Can Tomatoes

1 teaspoon Dried Oregano

1 teaspoon Granulated Sugar

4 Cups Broth (Beef, Chicken, or Veggie)

Crumbled Feta Cheese (To garnish)

Preparation:

In a large deep pan (I used my 4 Quart Enameled Braiser) heat olive oil on medium heat, add onions and sauté about 4-5 minutes until soft, stir in garlic and chili flakes and cook about 30 seconds.  

Add tomato paste and red wine, mix well and let cook about 2-3 minutes so the alcohol can cook off, dump in orzo, tomatoes, oregano, sugar, and broth.  Bring to a boil, then turn down to simmer and let cook about 15 minutes, stirring only as needed.  

Add salt and pepper to taste, sprinkle liberally with with crumbled feta cheese.

Leftovers can be stored in the fridge for 5-7 days.

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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: Gluten Free Oatmeal Peanut Butter Cookies with Chocolate Chips

One of KC's coworkers is gluten free so I've been trying to find, and create, some gluten free sweets to send with him to work.  It's not as easy as it sounds, aside from making sure all ingredients are gluten free, I also have to be careful about what baking implements I use, and make sure the kitchen is extra super clean.  That said, when I do finally create something that is yummy and pretty it's extra exciting, haha!

As far as cookies go these are relatively healthy, gluten free, dairy free, and delicious!  You don't even need a mixer, just a bowl and a spoon, these would be great to make with little kids that like to help in the kitchen.

Oatmeal Peanut Butter Cookies with Chocolate Chips

Makes about 36

Ingredients:

2 Eggs (Room Temperature)

1 Cup Natural Peanut Butter (I used Kroger brand)

1/2 Cup Pure Maple Syrup (I used Kirkland brand)

1 teaspoon Vanilla

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

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 Cup Chocolate Chips

Preparation:

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

In a large bowl quickly whisk two eggs until beaten, add in peanut butter, maple syrup, and vanilla and mix until well combined.  

Stir in oatmeal (start with 2 cups), baking soda, and salt, the dough should be very thick and sticky, if it's still a bit loose add in another 1/2 cup of oats.  Fold in chocolate chips.

Using a 1.5 Tablespoon cookie scoop  drop onto cookie sheets, 12 per sheet, then gently flatten each ball.  

Bake for 10-12 minutes until top is set and edges are a light golden brown.  Let cook on cookie sheet for at least 5 minutes, then move to a cooling rack until fully cooled.

Store in zippy bags or plastic containers for up to five days.

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COOK: Chicken Lazone

I know this sounds like a fancy dish, but it's actually really easy!  It's one of our favorite chicken recipes, and although it's easy it tastes and looks amazing, great for serving to company.

I like to serve this over rustic smashed potatoes, but it's also good over pasta or rice, or even on it's own with a nice big side salad.

I often use my oven's Keep Warm option when I'm making meals like this, I'll make my potatoes and stick them in the oven covered, and then cook the meat and do the same, then after KC gets home I'll put my pan back on the stove and make the sauce and complete the meal.)

Chicken Lazone

Serves 2-4

Ingredients:

1 Pound Chicken Breast(s)

1 1/2 teaspoon Garlic Powder

1/2 teaspoon Salt

1 teaspoon Onion Powder

1/2 teaspoon Chili Powder

1 teaspoon Smoked Paprika 

1/2 teaspoon White Pepper (Can substitute Black Pepper)

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

2 Cups Heavy Cream

Preparation:

In a small bowl mix together all spices, reserve 2 2/1 Tablespoons for sauce.

Cut chicken breast(s) lengthwise into 1 inch wide strips, rub with remaining spice mixture.

 In a large pan (I use my 10 inch cast iron) heat oil and butter over medium heat, cook chicken until it's cooked through and a pretty golden brown.  Remove from pan, cover with foil and set aside.

Turn pan down to low, add in heavy cream and reserved spice mixture, slowly whisk until lightly simmering, let cook about 10 minutes stirring every few minutes until sauce is thick,  add chicken back in and let sit about 5 minutes, turning chicken so that all sides are covered.

Serve over potatoes, rice, pasta, or on it's own.  Leftovers can be stored in the fridge and are just as tasty when reheated.

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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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