Thai Peanut Chicken Wraps

A few weeks ago I was in the mood to make a new crockpot meal and found this one from a pin I saved.  I bought the ingredients and was ready to make it for dinner, except the chicken needed 4 hours in the crockpot and neither of us had time to run home from work and start it.  I ended up converting the recipe to a non-crockpot dish, so click the link above if you want the crockpot version!

Thai Peanut Chicken Wraps

Ingredients:thai-peanut-chicken_02
  • 2lbs, skinless chicken breasts
  • ½ cup chunky peanut butter
  • 1 Tablespoon lime juice
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 2 Tablespoons honey
  • Brown rice
  • Lettuce

Follow the instructions to cook your brown rice.  It usually takes ~45 minutes on the stovetop.

Cook the chicken breasts in a pan until they’re cooked all the way through.

While the chicken is cooking, mix together the peanut butter, lime juice, chicken broth, soy sauce, and honey in a smaller pot and put on medium-low heat so it’ll reduce into a peanut sauce.

When the chicken is cooked, shred it into smaller pieces, and add to the peanut sauce pot.  Allow the chicken and sauce to cook together for 10-15 more minutes.

Use a piece of lettuce as your base, layer in the brown rice and the chicken and top with sesame seeds & anything else (cilantro, peanuts, or sriracha would be good).  Enjoy!

thai-peanut-chicken_01

Results: I realllllllly liked the flavors!  I’m going to keep this sauce recipe handy to put on other dishes too!

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Buffalo Chicken Dip

I love a good dip, and especially when you basically just have a good one with a bunch of dippers that you can call a meal.  For some reason I was craving buffalo chicken, so found a recipe on Pinterest to make with our leftover rotisserie chicken while watching the ACC championship last week.

Buffalo Chicken Dip

Ingredients:buffalo-chicken-dip

  • 2 cups shredded, cooked chicken
  • 8 oz cream cheese
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar & colby cheeses

Preheat your oven to 350°F.  Combine all the ingredients together in a bowl, and spoon into a shallow 1-quart baking dish.  Bake for 20 minutes or until mixture is heated through.  Stir, and garnish with green onions (if you have them). Serve with chips and vegetables!

Edits : The original recipe said to use either ranch or blue cheese, so we went with ranch.  I also just used the shredded cheese I had in our fridge, but you could use whatever you have on hand.

Results : The two of us ended up eating about half the bowl.  We got a small veggie tray along with chips as dippers, and I have to admit like I really liked dipping the carrots in it the most.  It felt healthy-ish, considering the dip isn’t healthy at all haha.

This would be a great one to make for football parties, or just an appetizer for a party!

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Baked Chicken Taquitos

My sister and I love some chicken taquitos.  If they’re ever on the menu, it’ll take a lot for me not to order them.  So one night I was looking around on Pinterest for a recipe in order to use the leftover rotisserie chicken, and stumbled across this baked chicken taquito recipe. Yes, please!

Baked Chicken Taquitos

  • 2 1/2 cups cooked, shredded chicken
  • 12 small corn tortillas
  • 1 1/2 T canola oil
  • 1/2 c chopped yellow onion
  • 1 clove garlic, minced
  • 1/4 c salsa verde
  • 3 oz cream cheese
  • 3/4 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 T fresh lime juice
  • Salt & pepper, to taste
  • 2 T chopped cilantro
  • 1 cup shredded monterey jack cheese

Preheat your oven to 425 degrees.  Heat 1/2 T of oil over medium heat in a large pan.  Sauté the onion until they’re soft, about 3-4 minutes.  Add the garlic.  Remove the skillet from heat, and add salsa verde and the cream cheese.

Reduce heat to medium low, and return the pan to the heat, stirring constantly until the cream cheese has melted.  Add in the chili powder, paprika, cumin, lime juice, and some salt & pepper.  Stir the mixture well, then remove from heat.  Add the chicken, cilantro and cheese.  Stir until it’s mixed well.

Warm up the tortillas in the microwave for about 15-20 seconds, covered in a damp paper towel to make them more pliable and prevent them from cracking. (You can also warm them up in a pan, but the microwave is just easier).

Now assemble the taquitos!  Put about 1/4 cup of the chicken mixture in a tortilla and roll it up snug, but not too tight where the tortillas crack.  Place the rolled taquito on a parchment paper lined baking sheet. Repeat until you’re out of chicken mixture and your taquitos are all lined up on the baking sheet.  Leave some spacing between them, so they’ll have even baking and get crisp.

Lightly brush the top of the taquitos with a little canola oil.  Bake at 425 for 18-20 minutes, until the edges are golden brown and the taquitos are crisp.  Finish with your favorite toppings or dips and enjoy!

taquito

Edits: I added more salsa verde in the chicken mixture than it called for to so it was easier to mix up, and it just seemed like it needed more!  You want the mixture to be creamy, but not too liquid or the taquitos won’t crisp.

Results: These were awesome. Like “eat until you’re way too full, and then eat one more” kind of awesome.  We topped ours with a homemade guacamole, some taco sauce, cholula, and I had queso dip for dunking or pouring on top.  We both ate so much, but still had 4 leftover for later.  This definitely made it to the “Keep recipe” list.

Asian Chicken Zoodles

This past Tuesday was my night to make dinner, and I was craving something healthy (probably because we didn’t eat the healthiest over the weekend).  Kaylee had sent me a zoodle recipe earlier in the day that looked delicious, so I decided some Asian zoodles would be perfect.  I talked to Hunter and we decided on some ingredients we wanted, and I was ready to cook!

Asian Chicken Zoodles

Ingredients:zoodle 02

  • 2 zucchinis
  • 1 T oil
  • 1 lb chicken
  • 1 can baby corn, chopped
  • ~1 C baby carrots, chopped
  • ~2 tsp sesame seeds
  • ~3/4 C Hoisin sauce
  • 2 eggs
  • Salt & pepper, to taste
  • Sriracha

Since I knew everything would cook pretty fast, I decided to get everything prepped first.  I cut up my chicken, and veggies and set them to the side.  While I was doing that, Hunter wanted to use the spiralizer, so he made the zoodles.

Bring out your wok, add the oil, and put on medium to high heat.  When the wok is hot, season and cook the chicken pieces.  Once the chicken is cooked through, add the hoisin sauce, carrots, and baby corn.  In another pan, cook the zoodles over medium heat for 1-2 minutes.  Drain the zoodles when they’re cooked to get rid of the extra water they produce.

Add the zoodles to the wok and mix everything up.  Add in the sesame seeds, and some more salt and pepper if needed.  Finally, cook a fried egg in a pan to top the bowl.

Get a bowl, add your Asian zoodle mixture, top with a fried egg, and some Sriracha, and you have an Asian chicken zoodle bowl!

zoodle 01

Edits : The measurements above are estimates — we kinda just threw things in as it seemed right and depending on the taste.  I also added a touch of flour to the hoisin chicken and veggies before adding the zoodles to thicken the sauce knowing that the zoodles would add some liquid to it.  Add your own veggies or meat depending on what you’re craving.

Results : Delicious!  The bowl is filled with veggies and protein, and was surprisingly filling.  The zoodles still had some excess water which made the sauce watery despite me trying to thicken it beforehand.  Next time I might pat the zoodles dry after straining them.  Hunter devoured his bowl pretty quickly, and said he loved it, so this recipe will stick around!

Update : My friend Katie read this and has the solution for watery zoodles! After you spiral the zoodles, salt them and place between two papertowels for ~20 mins. This removes all excess water.

Teriyaki Chicken & Pineapple Kabobs

Ever since the grilling began, I’ve become obsessed with grilling any and all fruit.  Peaches and apples were done, but now I was craving pineapple with a little char.  Friday night was the perfect opportunity so a few friends came over to grill and hang out after a long work week.

Teriyaki Chicken & Pineapple Skewers

Ingredients:chicken pineapple skewer

  • 3 Chicken breasts
  • Pineapple
  • Teriyaki sauce
  • Skewers

Cube your chicken, and marinate in teriyaki sauce for at least 30 minutes.  If you weren’t lazy like me (who bought pineapple already cut up), cut up your pineapple into bite sized pieces.  When your grill is almost ready, prepare the skewers by alternating the chicken and pineapple.

Note: If you are using wooden skewers, make sure to soak them in water so they won’t catch fire on the grill.  Ours did…whoops.

Put the skewers on the grill, ~4 minutes on each side.  Brush with teriyaki sauce while they’re on the grill if you feel like the chicken needs more.  When the chicken is cooked, take them off the grill and serve on top of rice, with some sesame seeds!

Edits: You could spice up the skewers and add in some onions, or pork, or cover the chicken in bacon.  Get crazy!

Results: I couldn’t have been happier with the grilled pineapple!   Getting a full bite with the chicken, pineapple and rice tasted great with all the flavors.  These went great with Erin’s proscuitto wrapped asparagus, and a cold glass of wine..

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