Balsami-Ginger Chicken Lettuce Cups

(from Woman's Day magazine)
1/4 C brown sugar
1/4 C balsamic vinegar
1 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
1 1/2 lb boneless, skinless chicken breast, trimmed
1 C long-grain white rice (we really like brown rice with this as well)
2-4 oranges (I also use canned mandarin oranges, which are great as well)
2 scallions, thinly sliced
1 small head Boston lettuce, leaves separated

1. In crock-pot combine sugar, vinegar, soy sauce, ginger, garlic and red pepper. Add the chicken and turn to coat. Cook, covered, until the chicken is cooked through and very tender, 6 to 7 hrs on low or 3 to 4 hrs on high. Make sure not to cook too long since you want sauce to keep chicken moist.

2. While chicken cooks, cook the rice.

3. Meanwhile, cut away the peel and white pith of an orange. Cut the orange into thin half moons and place in a bowl. Fold in the scallions.

4. Using two forks, shred the chicken into the medium pieces and stir into the cooking liquid. Fill the lettuce leaves with the rice and top with the chicken and orange mixture.

Makes 10-12 cups.

Pasta Salad

This salad is great for a summer dinner, but honestly we love it all year round. It tastes much better if you make it and give it at least 8 hours to chill, even up to a day ahead.

1 lb of pasta farfalle (my favorite is Barilla Plus)
2-3 roasted bell peppers (the more colors the better red, orange, and yellow)
1/2 large purple onion chopped finely (1/4 to 1/2 cup total)
1 Tbl of dried basil or 10 fresh leaves chopped
1 small can sliced black olives (also really good with green or kalamata olives)
8 oz of crumbled feta cheese
4 oz shredded Parmesan
Caesar dresssing (I use Newman's Own Creamy Caesar)

Seed and roast bell peppers in broiler until charred. Remove skin and chop into small pieces
Cook pasta al dente and drain and cool
Chop onion, basil, and olives (if needed)
Once pasta is cool, add all other ingredients and combine in a large bowl. Start with a light drizzle of dressings. Cover and let cool in refrigerator. Taste before serving and add Caesar dressing if desired.

Lettuce Wraps- PF Chang's Style

A Japanese lady in my ward taught us how to make these at our cooking club. They are easy to make and taste just like (but better) the ones at PF Chang's.

Stir Fry Sauce- Mix all together.

2 Tbs soy sauce
2 Tbs dark brown sugar
1/2 tsp rice vinegar


Wrap Ingredients
3 Tbs vegetable oil
2 skinless chicken breast fillets
1 cup diced water chestnuts
2/3 cup diced straw mushrooms
3 Tbs chopped green onions
1 tsp minced garlic (or 1 clove)
1 cup friend maifun rice sticks
4-5 iceberg lettuce cups

(I subbed Straw mushrooms for canned bamboo shoots which were still really good!)

Bring 2 Tbs vegetable oil to high heat in a wok or large frying pan. Saute the chicken breast for 4-5 minutes per side until done. Remove the chicken from pan to cool; keep the oil in the pan.
While the chicken cooks, chop the water chestnuts and mushrooms finely (about the size of small peas). When the chicken is cool, chop finely. (I chopped my chicken before cooking it and cooked everything at the same time) In the wok or frying pan, add the remaining 1 Tbs oil, plus the chicken, garlic, green onions, water chestnuts, and mushrooms. (I let everything brown up pretty dark before adding the stir fry sauce) Add the stir fry sauce and saute for a few minutes.

If you want to be a die hard, here is how to make the:

Special Sauce

(for spooning over the lettuce wraps)
1/4 cup granulated sugar
1/2 cup water
2 Tbs ketchup
1 Tbs lemon juice
1/8 tsp sesame oil
2 Tbs soy sauce
2 Tbs rice vinegar
Dissolve the sugar in water in a small bowl. Add the remaining ingredients and mix well. Refrigerate until ready to use.


To add spice to your special sauce:
Mix first two ingredients together in a small bowl
1 Tbs Chinese hot mustard powder
2 tsp water
1-3 tsp chili garlic sauce
Then add desired amount of mustard/chili sauce to your special sauce just before serving to add some zing!

Chinese Hot Mustard Powder (so you know what to look for at the store!)

The hot mustard (left) and chili garlic sauce (right)

prepared and ready to mix into the Special Sauce before serving.

Maifun Rice Sticks in the package

Rice Sticks prepared

Thai Green Curry

Thai Green Curry with Chicken

1 lb boneless, skinless chicken thighs
2 fresh lemon grass stalks
1 1/2 Tbs vegetable oil
2-3 Tbs green curry paste
3Tbs finely diced shallots
3 Tbs coarsely chopped garlic
1 tsp finely chopped ginger
2 tsp lime zest
1 Tbs fish sauce
2 tsp sugar
1 tsp salt
8 oz eggplant cut into chunks
1 can coconut milk
3 Tbs water
small handful of fresh cilantro leaves
large handful of basil leaves (Thai)

Cube chicken- 1 inch pieces. Peel lemon grass and chop finely. Heat the wok and add the oil. Add green curry paste and stir fry for 2 minutes. Add the chicken and coat it well.

Add lemongrass, shallots, garlic, ginger, lime zest, fish sauce, sugar, and salt. Stir fry for another minute.

Add eggplant and pour in the coconut milk and water. Turn the heat to low and simmer for 15 minutes or until the chicken is cooked through.

Add cilantro and basil leaves; give the mixture a good stir and serve at once. Serve over rice; Ami serves it with jasmine rice, which has a wonderful flavor.

Green Curry PasteCooking the chicken with the green curry paste

The bottle of Fish Sauce

The eggplant and chicken before adding the coconut milkCan of Coconut Milk

Simmering for 15 minutes

Peanut Butter Cups

Homemade Peanut Butter Cups

Yield: About 3 dozen peanut butter cups

Prep Time: 45 minutes | Chill Time: 1 hour, total

1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
¼ cup vegetable shortening

1. Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.

2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.

3. Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.

4. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

5. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.

6. Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)

7. Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.

Crock Pot Salsa Chicken

in crock pot:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 chicken breasts, cook for 6 hours! Add sour cream and tortilla chips to the top!

Reese's Cheesecake Brownies

One 19.5-oz. box chocolate fudge brownie mix

One 8-oz. package cream cheese, softened

One 14-oz. can sweetened condensed milk

½ cup creamy peanut butter

12 oz. Reese’s Pieces candy

One 12-oz. bag milk chocolate chips

3 tablespoons whipping cream

12 large Reese’s Peanut Butter Cups, chopped

Directions:

1. Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray.

2. Prepare the brownie mix according to package directions. Spread the batter in pan and set

aside. In a large bowl, beat cream cheese with hand-held mixer until fluffy. Add condensed

milk and peanut butter and beat until smooth. Stir in the Reese’s Pieces candies. Spoon the

mixture over the batter. Spread evenly.

3. Bake for 40 minutes or until cheesecake layer is set and edges are golden brown. Cool for

30 minutes and refrigerate for 30 minutes.

4. In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1

minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle

Reese’s Peanut Butter Cup pieces over top. Store covered in the refrigerator.