Asian Lettuce Wraps

"Feed me PF Changs and I am a very happy woman!"

Rachelle at Fashionably Foodie posted her recipe for lettuce wraps similar to those served at PF Changs restaurants and I just had to make it. My husband lived in Taiwan for two years serving a mission for the LDS church so he loves good Chinese food. I am a major fan of anything PF Changs so I was very happy to see this post and make it for my family. The best part about this recipe is the simple ingredients! I had everything in my pantry and to make things even better the preparation time is short.  Thanks for the delicious recipe, Rachelle!

Photo courtesy of Rachelle's awesome blog!

Asian Chicken Lettuce Wraps

(An original by Rachelle at Fashionably Foodie)

3 chicken breasts

1 large carrot

8 whole mushrooms

3 green onions

1 red bell pepper

2 large cloves garlic

1/2 can water chestnuts, drained

2 T oil

1/4 t sesame oil

1 head lettuce, leaves washed and separated in wholes

Sauce:

1 c water

1/2 c sugar

4 T rice vinegar

2 t sesame oil

1 c soy sauce

1 t fresh ginger

Bring chicken to boil in water deep enough to cover and with a pinch of salt and clove of garlic. Boil for 10 minutes. Remove from water and chop finely, about the size of a kernel of corn.

Meanwhile, finely dice onion, water chestnut, mushrooms and bell pepper to same size as chicken pieces. Also, finely grate carrot and set in separate bowl from other vegetables.

Mix together sauce ingredients, whisking to combine. The sauce recipe is already doubled to allow for extra dipping sauce. Separate half of the sauce and set aside, adding 1/8 t red pepper flakes and 1/4 t fresh ginger for added flavor in dipping.

Heat 2 T oil and 1/4 t sesame oil in a large pan. Add onions, mushrooms and red bell pepper. Cook 2 minutes to soften. Add chicken, water chestnuts and garlic. Saute for 2 minutes. Add sauce to pan, bring to a boil and simmer for 10 minutes until liquid is reduced to almost nothing. 

Jayne's notes: The original sauce recipe called for 1 t sriracha but I don't have that so I omitted it. Rachelle said the only ingredient you shouldn't substitute out is sesame oil.

Grilled Turkey & Cheddar Sandwiches with Mango Chutney

This recipe mixes ever so slight indian flavors with mango chutney for a delicious grilled panini. I served this tonight with oven-roasted potato wedges drizzled with olive oil and onion soup mix. The weather has been very warm lately so it was nice to have a light sandwich for dinner. My little girls also enjoyed the sandwiches so count this recipe in as family friendly.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

recipe and photo courtesy of Finecooking.com

2 c grated sharp cheddar cheese

1/4 c finely chopped fresh cilantro

1/2 c Major Grey's mango chutney

4 naan breads

12 oz sliced turkey breast

1 T unsalted butter, melted

1/2 t ground cumin

Heat a panini or sandwich press according to manufacturer's instructions. (Alternatively, heat a nonstick grill pan over medium-high heat and put a heavy pan on top of the sandwich while cooking, turning sandwich over once.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until blended. Spread the chutney inside one half of each of the naan breads. Top with the turkey and cheese mixture. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwich.  Put the sandwich on the press, pull the top down and cook until browned and crips, about 3-6 minutes. 

Jayne's notes: Eat these hot off the grill or the bread will get soggy. Naan is a slightly puffy Indian-style flatbread that can be found in most grocery stores in the bakery section by pita breads. Other flatbreads can be substituted but I recommend they not be too thin or too dry or else it won't grill nicely and it might fall apart. Also, Major Grey's is the name of the mango chutney and not the brand. I did find this in the condiment section of my local grocer but I've also seen it in the international section of the store.

Spicy Slaw on 'Joes'

We ate sloppy joes for dinner the other night. The fun part about this dinner is that we used pepper-jack cheese and a spicy coleslaw recipe of my dad's. This is definitely the way to eat sloppy joes! I always get tired of the same old bun with a big scoop of meat so this was way enjoyable! (By the way, a week ago we had this same slaw recipe on fresh tilapia fish tacos. Yummy!!)

Spicy Coleslaw
(Courtesy of Poppa Snyder)Slaw:
3 c cabbage
1/2 c cilantro

Slaw Sauce:
1/3 c mayo
1 T apple cider vinegar
1 T sugar
1/4 t cayenne pepper
dash of tobasco
salt and pepper to taste

Mix the sauce and set aside. Cut cabbage and cilantro and toss. Add the sauce to the cabbage mixture before serving but not too early or the cabbage will get soggy. Serve on sloppy joes, fresh fish tacos or on a sandwich wrap.

*It was difficult getting exact measurements for this recipe. These measurements were what we used the other night and it tasted great but if you feel it needs more/less of something then 'have at it'!

Frozen Peppermint Cheesecake

Last night we celebrated my husband's new job by making his favorite dessert. This rich dessert is not for the faint of heart...but it is very tasty! My mother-in-law found this recipe years ago as a recipe submission to a Utah newspaper so I don't have an original source but I'll give all the credit to my mom-in-law since she is a wonderful cook.

Frozen Peppermint Cheesecake

Crust:
1 1/4 cups oreo crumbs
1/4 cup melted margarine
1/4 cup sugar

Filling:
1 package (8 oz) cream cheese
1 can sweetened condensed milk
1 cup crushed peppermint candy
1/2 cup mini-chocolate chips
a few drops red food coloring (optional)
1 pint whipping cream, whipped

To make crust combine ingredients and press firmly on the bottom and halfway up the sides of a 9 inch spring form pan. To make filling, beat softened cream cheese until fluffy, then gradually beat in condensed milk. Stir in candy, chocolate chips, and food coloring. Fold in whipped cream. Pour into prepared pan and freeze covered, at least 6 hours. Garnish with more candy and chips if desired.