Asian Lettuce Wraps
-1/2 tsp kosher salt
-4 C bagged coleslaw mix or thinly shredded cabbage
-1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
-1/2 C thinly sliced green onions
-4 Tbs soy sauce
-1 tsp sesame oil
-1 lemon, zested and juiced (about 3-4 Tbs juice)
-1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
-1/3 C roughly chopped cilantro
-1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
-4 Tbs soy sauce
-4 Tbs rice vinegar
-3 Tbs water
-2 tsp honey
-1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.
Baked Sweet and Sour Chicken with Fried Rice
via Life As A Lofthouse
People, this was A.MAZ.ING. One of my favorite meals that we have ever made. It was good the first night. But it was GUUUREAT the second, third and fourth nights. Seriously, these leftovers were the bomb. Best leftovers ever. We had it for lunch and late night snacks for a few days afterwards. So make a lot. You won't regret it.
-2 eggs, beaten
-1/4 cup canola oil
The sweet and sour sauce:
-3/4 cup sugar
-4 tbs ketchup
-1/2 cup vinegar
-1 tbs soy sauce
-1 tsp garlic salt
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion.
Oven 425 degrees F
-1/2 cup Hellmann's or Best Food's Real Mayonnaise
-1/4 cup grated Parmesan cheese
-4 boneless skinless chicken breasts, about 1 1/4 lbs.
-4 teaspoons Italian seasoned dry bread crumbs
Place mayo and cheese in a small bowl and mix.
Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.
Next evenly sprinkle bread crumbs atop each.
Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of fresh cracked pepper and sea salt, if desired.
Lemon Roasted Broccoli
via Oh Sweet Basil
-3 Cloves of garlic, sliced
-2-3 Tb Extra Virgin Olive Oil, divided
-Fresh Black Pepper
-1 Ts Lemon Zest
-2 Ts Lemon Juice
-1 Tb Pine Nuts, toasted
-1/4 Cup Parmesan Cheese, shredded
Heat Oven to 425
Toss the broccoli, oil, garlic, salt and pepper on a cookie sheet. Roast for 20-25 min.
Meanwhile, whisk together the lemon juice, and 1/2-3/4 tb olive oil.
Remove the broccoli from the oven, and toss with pine nuts, lemon juice mixture, cheese and lemon zest. Serve immediately.
-1/2 c crumbled feta cheese
-3 T fresh rosemary leaves
-salt and pepper, to taste
To bake: Preheat oven to 450F. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on a baking sheet. Drizzle 2-3 T olive oil over potatoes. Bake 45-50 minutes until fork can be inserted easily. Remove baking sheet from oven, and cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to oven and bake 15-20 minutes until edges and cheese are golden-brown and crunchy.
To grill: Heat grill to medium-high. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on tin foil. Drizzle 2-3 T olive oil over potatoes. Place another sheet of tin foil on top, and fold in sides to seal. Grill 25-30 minutes until fork can be inserted easily. Remove foil packets from grill, place on a flat surface and open foil carefully. Cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to grill (in unsealed packets) 5 minutes until edges and cheese are golden-brown and crunchy.