I believe in giving into food cravings – but in a smart way. While I love good take out I also love to make delicious, less salty versions at home! This week I needed chicken lettuce wraps. Crunchy water chestnuts, sweet and salty sauce wrapped up in cold lettuce – nom. It was surprisingly easy and delicious.
Chicken (or turkey) Lettuce Wraps
1 lb ground chicken (or turkey if like me you can’t find chicken. A ground bird is a ground bird)
1 medium onion, chopped
1 can water chestnuts, drained
3 cloves of garlic chopped
2 t fresh ground ginger
3 green onions, chopped
1/4 cup Hoisin sauce
2 T low sodium soy sauce
1 T rice wine vinegar
Salt to taste
Brown the meat! Add Hoisin, soy sauce, vinegar, onion, ginger, and garlic! Cook until the onions are translucent, stirring regularly. Once the onions are cooked and liquid begins to thicken into a sauce, add the water chestnuts and green onions! Stir to coat and serve in each lettuce cup!
You can add more hoisin/soy/vinegar if you want more sauce! Yummy
THIS IS MY NEW FAVORITE THING. Seriously y’all this recipe could not be more simple OR more delicious. Had I know how little prep time or effort it took to make this soup I would have taken a whack at it years ago. Italian Wedding Soup gets its name from the perfect marriage of flavors. And if I could, I’d marry it. The meatballs freeze! So make a double batch and save them for next time.
Italian Wedding Soup
12 cups chicken stock (I’m not Ina, you can use store bought)
1 package of frozen spinach
1 cup acini de pepe (a tiny pasta, if you can’t find it orzo is an okay substitute.)
8oz ground beef
8oz proud pork
1 small onion grated
4 cloves garlic, minced
1/2 cup breadcrumbs
1/2 grated parm
1/3 cup cropped parsley
1 big egg
1 t salt
1/2 t pep
Mix ingredients 4-13 together! Use your hands, it makes you feel Italian. When you have a cohesive mixture begin to roll into little meatballs. I like to do little micro meatballs for this soup. Set them aside.
In a large pot, add stock and spinach. Bring to a boil. Once it’s boiling begin to add the meatballs. Be sure to give it a good stir so they don’t stick together. When the meatballs begin to cook and change color, pour in all the pasta.
Cook for about 20 minutes on medium high! Meatballs will be cooked through and the pasta will be perfect BBs of love. Top with a grate of parm and a sprinkle of parsley.
It’s one of those veggies you bypass at the grocery because a.) it’s dirty and b.) its intimidating. Nothing about that looks appetizing. WELL I decided to put it in a dish. Typical.
Fall gives us some of the most beautiful and flavorful flavor profiles of the year. Root vegetables and squash are at their peak. And it’s finally chilly enough to want something warm and filling.
This is my take on a Gordon Ramsey recipe the mixes up chicken pot pie!
Roasted Autumn vegetable chicken pie
1 medium butternut squash, peeled and chopped into a large dice
1 celery root, peeled and chopped into a large dice
1 leek, washed well and chopped into a half rounds
1 onion, peeled and chopped
3 cloves garlic, minced
3 cups chicken stock
1 roasted chicken, meat pulled and diced
1/2 cup sour cream
salt and pepper
1 teaspoon thyme
1 sheet prepared puff pastry
First, crank your oven to 400 degrees. Place all you chopped veggies on a sheet tray and toss them in EVOO, salt, pep and thyme. Bake until fork tender.
In a heavy dutch oven heat 1 teaspoon EVOO, add the garlic to cook it until fragrant. Be sure to keep stirring it so it doesn’t burn! Add your roasted veggies, chicken, and chicken stock. Stir and bring to a boil, reduce heat and simmer for 10 minutes. Add the sour cream and your done!!
Bake the puff pastry in squares as directed on the box! You them as a top OR eat this like a hearty stew. A sprinkle of parsley and you’re all set.
This little weirdo is a chayote squash. I got hooked on them in Costa Rica – my Mama Tica would use them in chicken soup and it was life changing. Slowly but surely they’re working themselves into local grocery stores. They’re yummy cook and raw! Tonight I had no clue where the recipe was going but spiralized chayote turned into an awesome dinner!
cOLD CHAYOTE & CHICKEN THAI SALAD
Serves one. #foreveralone
1 spiralized chayote (or thinly sliced)
1 roasted chicken breast (left overs for the win!)
2 Tablespoons sweet chili sauce
1 Tablespoon red wine vinagar
1 teaspoon Sriracha sauce
Raman noodles, about 1/4 of the brick.
In a bowl toss together all you ingredients. That’s it. Can you really call that a recipe? I don’t know. But it’s good. I topped mine with sour cream and cilantro.
I fear fish that come in pop top can. But I love caesar dressing… quite the pickle, dill. Tonight I took a risk and popped open a can of anchovies. Please hold your applause…
Roasted Chicken Salad with Lemon Caesar Dressing
Hearts of romaine, washed and chopped
¼ cup parmesan cheese
2 egg yolks
Juice of one lemon
One clove of garlic
1 Tablespoon water
1 Tablespoon Dijon mustard
4 anchovy filets
Salt and Pep
4 chicken breasts (on per person)
I used my magic bullet to speed up the rodeo.
In your blender add in the mustard, egg yolks, lemon juice, fishys, and garlic – give it a few blitzes. Now- true chefs would have you slowly add the oil to make sure it emulsifies. Ya girl doesn’t have that kind of time. So dump it in and send it for a spin.
Once your dressing has come together stir in the parm! That’s IT. It’s so easy to seem so frilly
For the roasted chicken simply drizzle chicken boobs with EVOO, season each side with salt and pep. Pop them in the oven at 425 degrees for about 25 minutes.
Toss your lettuce in the creamy dreamy dressing – top off with warm chicken, fresh cracked pep and some more parmesan!
There are few things I love more than butter, lemon and cheese. This easy one has all three. Praise.
Lemon Butter Chicken: serves 6
6 bone in, skin on chicken thighs (calm down. just eat the dark meat)
1 cup chicken broth
½ cup milk
¼ cup grated parmesan
1 teaspoon thyme
3 cloves minced garlic
Juice of one lemon
2 cups fresh spinach
2 Tablespoons butter
Sale and Pep
Preheat your oven to 400 degrees.
Salt and pepper the chicken and brown on both sides in a large oven safe skillet- about 2-3 minutes per side. Remove chicken from the skillet and pour off any grease.
Add butter back into the hot skillet. Sauté the garlic in melted butter until it begins to turn golden. Add broth, milk, cheese, lemon juice, and thyme to the skillet and bring to a boil. The sauce will begin to thicken slightly so keep stirring. Add in your spinach and let it wilt.
Nestle the chicken back into the pan and pop it into the oven. Baked uncovered for 25-30 minutes.
Boom. Serve with a cauliflower mash or lots of crusty bread.