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Chicken

PF Changs Chicken Lettuce Wraps

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PF Changs Chicken Lettuce Wraps

Hey fellow foodies -

PF Changs is famous for their Chicken Lettuce Wraps. Everyone always talks about the chicken lettuce wraps anytime PF Changs is mentioned. Since 3 of my 4 siblings worked there, I am extra fond of these! I found this really simple and quick recipe to make these in your very own kitchen! Now normally - I will substitute complicated or unique ingredients for other things that I already have in my cupboard but in this recipe it is very important to get the right sauces so that it tastes just right! You can find all of the ingredients below at your neighborhood grocery story and thankfully it doesn't require a special trip to a Chinese or International grocery store. Not that Chinese or International grocery stores are bad - I just know it takes a lot more effort to find and go to one of these little gems!

PF Changs Chicken Lettuce Wraps

Adapted from this recipe.

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Servings: 4

Ingredients:

  • 1 tablespoon of olive oil
  • 1 pound of ground chicken
  • 2 cloves of garlic, minced
  • 1/4 cup of hoisin sauce
  • 2 tablespoons of soy sauce
  • 1 tablespoon of rice wine vinegar
  • 1 tablespoon of freshly grated ginger
  • 1 teaspoon of Sriracha, or more depending on how spicy you want it
  • 1 can (8 oz) of whole water chestnuts, drained & diced
  • 2 green onions, thinly sliced
  • Salt & ground black pepper, to taste
  • 1 head of butter lettuce

Directions:

  1. Heat olive oil in a sauce pan over medium-high heat.
  2. Add ground chicken and cook until browned, approximately 3-5 minutes. Crumble the chicken as it cooks and then drain the excess fat.
  3. Stir in garlic, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha for approximately 1-2 minutes.
  4. Season with salt and pepper to taste.
  5. To serve, spoon several tablespoons of the chicken mixture into the center of the butter lettuce leaf.
 
Chicken Lettuce Wraps
 

Happy cookin' -

Chelsea
 

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Chicken & Sausage Jambalaya

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Chicken & Sausage Jambalaya

Hola mis amigos -

It has been a while since I have shared a recipe with you! It is not for the lack of cooking but rather for the lack of time to talk about my cooking (& remembering what I actually did!). I rarely follow a recipe exactly because I always add my own flare based on Ben & I's preferences, or rather mostly MY preferences! haha Ben is the least picky eater I have ever met in my life. He only hates olives - which makes no sense to me?  Anyways - This recipe is an adaption of my sweet friend Christi's recipe! She recently made this for us on the Baldock GC Mountain Retreat Weekend {you will see more about this soon on a future post!) and it was a huge hit with everyone!! Ben and I just added a few vegetables that we really love & as Christi says, this recipe is totally adaptable. Feel free to add what you love to it or take anything away that you are not crazy about. The world is your oyster!

Chicken & Sausage Jambalaya

Prep Time: 15-20 min

Cook Time: 30-40 min

Servings: 4-6

Ingredients:

  • 1 rotisserie chicken
  • 1 package of sausage (We used turkey Polska Kielbasa sausage!)
  • 1 package of basmati rice (We are obsessed with basmati!!! We absolutely love it, the flavors are amazing.)
  • 3-4 yellow squash
  • 1 package of mushrooms
  • 2 green bell peppers
  • 1 can of chicken broth
  • Tony's Creole Seasoning

Directions:

  • Start by cooking the basmati rice according to the package instructions in a LARGE pot (This can be the pot you use later on to mix everything together.). Note: Most basmati rice requires that you rinse it until the water runs clear, this takes a few minutes so I recommend starting with this step first. Usually it takes about 15-20 minutes to cook the rice. Our package recommended adding butter, so of course we did! It was delicious so I highly recommend it.
  • While the rice is cooking, chop all of your vegetables into bite sized pieces. Saute the vegetables in a skillet over medium heat in olive oil until tender.
  • While the rice & vegetables are cooking, cut up the sausage and put into a skillet over medium heat in olive oil until lightly browned & crispy.
  • While the rice, vegetables, & sausage are cooking, pick off all of the rotisserie chicken off the bones and put into a bowl. Save the chicken broth for future use.
  • When the rice, vegetables, & sausage are done and all the chicken is picked off - put all ingredients into the LARGE pot with the rice and stir together. Add the chicken broth from the rotisserie chicken, as well as, chicken broth from the can as needed until it is a smooth texture. This all just depends on your mixture of how much you will need.
  • Add Tony's creole seasoning to your liking and it is ready to serve!

This is seriously one of the easiest & most delicious semi-homemade meals I have had in a long time. We are hooked. Ben said he was going to eat it every single night this week while I am out of town for work! 

 
Chicken & Sausage Jambalaya
 

Happy cookin' y'all -

Chelsea
 

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Mushroom Asiago Chicken & Rice

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Mushroom Asiago Chicken & Rice

Good morning y’all –

Last night I made for the very first time Mushroom Asiago Chicken and rice. My husband claims this is “the best thing I have made yet!”. When I found this recipe on bakeatmidnite.com, I heard a similar story so I thought this would definitely be a hit with my man, although he really loves ALL food. I have adapted the recipe and instructions based on how I tweaked it. I am a big encourager of substituting more complicated or certain ingredients for things I already have in my cupboard. For example, the original recipe calls for fresh thyme but I substituted thyme from a spice jar and I think it was still absolutely delicious, if I do say so myself!

Mushroom Asiago Chicken

Adapted from the bakeatmidnite.com recipe.

Prep Time: 10 min

Cook Time: 30-40 min

Servings: 4

 

Ingredients:

1 lb boneless skinless chicken breast (about 2 large)

2 cups of mushrooms, cut in half or sliced

1 clove garlic, minced

1 tsp of thyme

1 1/2 cups dry white wine

1/2 cup seasoned flour (See below for recipe.)

2 Tbs butter

2 Tbs olive oil

1/2 cup heavy cream

1/2 cup shredded asiago cheese

1/2 tsp salt (or to taste)

1/4 tsp pepper (or to taste)

 

seasoned flour:

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

Directions:

1.       Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).

2.       Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or sauté pan over medium heat.

3.       Mix together seasoned flour in a medium sized bowl. Dredge chicken in the seasoned flour.  Add to hot oil & butter in skillet.  Sauté the chicken until golden on each side, about 5 minutes per side.  Remove the chicken from pan and place on a clean plate.

 
MAC Step 3
 

4       Add remaining olive oil to hot skillet.  Sauté mushrooms and garlic until mushrooms begin to brown.

 
MAC Step 4
 

5.       Add white wine & thyme to the skillet and heat through.

6.       Add the chicken back to the skillet.  Bring the chicken, white wine, and thyme mixture to a boil, then reduce heat, cover and simmer for 15-20 minutes.

 
MAC Step 6
 

7.       Remove the chicken from the pan again and place on a plate.  Add the heavy cream and heat through. Then add the asiago cheese and heat it through. Cook, stirring constantly over low heat until cheese melts. 

 
MAC Step 7
 

8.       Add the chicken back to the skillet and heat through.

Serve with rice or pasta & a fresh vegetable. We ate Rice-A-Roni’s Herb & Butter rice with our Mushroom Asiago Chicken and baked squash (not pictured here).

 
MAC Full Meal
 
 
This is one of my favorite wedding presents – acorn salt & pepper shakers. I must admit, I truly love salt & pepper shakers. There is just something so cute about little things and themed little things! Haha I think I registered for probably 6-8 sets of salt & pepper shakers for our wedding. I have each set picked out already for each season so that I get to use them all! 

This is one of my favorite wedding presents – acorn salt & pepper shakers. I must admit, I truly love salt & pepper shakers. There is just something so cute about little things and themed little things! Haha I think I registered for probably 6-8 sets of salt & pepper shakers for our wedding. I have each set picked out already for each season so that I get to use them all! 

 
 
MAC - Up Close
 

Hope you enjoy this southern comfort meal! We will be having this more often in our meal rotation that's for sure!

Love,

Chelsea
 

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