Sunday, October 30, 2011

PF Changs Lettuce Wraps

I kid you not when I say that this recipe legitimately tastes like the lettuce wraps from PF Changs except you get to control the ingredients. It tastes delicious left over too!

1lb ground chicken breast
1/2 medium onion, minced
sea salt & pepper, a dash of each
3 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced
1 tbsp sesame oil
2 1/2 tbsp GF soy sauce
1/2 tbsp water
2 tbsp chunky peanut butter 1/2 tbsp honey
1 tbsp + 1 tsp rice vinegar
2 tsp chili garlic sauce
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1 head of lettuce

Heat a large, non-stick skillet on medium-high heat. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in garlic and ginger, and cook until chicken is no longer pink.

Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. (add more chili garlic sauce if you want it more spicy)

Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

Serve over a piece of lettuce.

Definitely don't skip out on the water chestnuts. They give give a great texture to the dish that you wouldn't get if you just had the ground chicken.

Lemon Chicken

Found a recipe on pinterest, my new obsession, and was inspired to make this chicken. Love love love it.

2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
 3 cloves garlic, minced finely
2 tsp fresh thyme leaves
1 tsp fresh rosemary leaves, finely minced
1 tsp sea salt
1 tsp. black pepper
1 lb boneless skinless chicken breasts, pounded thing
2-3 tbsp. melted butter


Combine lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade and let marinate for 2 hours.

Preheat oven too 350 degrees and cook for about 20 minutes or until chicken is no longer pink.

Sunday, October 9, 2011

Chocolate Pumpkin Butter

I was inspired to make this butter from one of my favorite blogs, Oh She Glows. In light of fall, I thought it would be the perfect thing to make and have in the morning on top of toast. If you're a fan of pumpkin pie, you'll love this recipe. I serve it on top of blueberry toast. It would also taste great on top of some pancakes!

1 (29 ounce) can pumpkin puree
3/4 cup apple juice
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 tsp ground cinnamon
1/4 cup cocoa powder, sifted
3-4 tbsp maple syrup, to taste

Combine pumpkin, apple juice, spices, and sugar in a large pot and stir well. Cover with lid and bring mixture to a boil. Reduce heat to medium-low. Sift in cocoa powder and stir well. Cover with lid, keep ajar, and simmer for about 35 minutes, stirring often, until it is thick and looks like butter.

Remove from heat and stir in maple syrup.

Italian Stuffed Peppers

Simply delicious. Stuffed peppers usually take awhile to cook, but this version shortens the time by about 20 minutes. I made them with brown rice and ground turkey to make a lightened version of the usually high in calorie dish. I promise the flavor isn't compromised!

2 bell peppers, cut in half, seeds removed (green or red)
1 tbsp olive oil
1/2 lb ground turkey
1/2 onion, chopped
4 cloves garlic, minced
3/4 cup cooked brown rice
1 1/2 cups marinara sauce
1/2 cup grated mozzarella cheese
Dried oregano, thyme, marjoram, rosemary, parsley, salt, and pepper to taste

Preheat oven to 375.

Cut peppers in half and place in a baking dish. Pour hot water into dish so it covers 1/4 of the peppers. Cook for 20 minutes. (the water creats steam so the peppers remain soft)

While peppers are cooking, prepare stuffing. Cook rice according to package directions. Heat skillet over medium heat and add olive oil.

Saute garlic and onions until softened. Add ground turkey and spices and cook until turkey is done. Stir in rice and marinara sauce.

Remove peppers from oven and add stuffing. Top with cheese and bake for another 10 minutes or until cheese is melted and peppers are fork tender.

Serves 4.