Chicken Lettuce Wraps

Have you ever tried the lettuce wraps at P.F. Changs? This recipe reminds me of them. They are so good! I found this recipe here at Fashionably Foodie. You will love it! I have modified the recipe in a few places.


3 frozen chicken breasts
1 large carrot
8 whole mushrooms (optional)
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1/2 can water chestnuts, drained (optional)
2 Tablespoons oil
1/4 teaspoon sesame oil


1/2 C. toasted pine nuts (optional- but really good!)

1 head iceberg or butter lettuce, leaves washed and separated in wholes
rice noodles, fried quickly in hot oil (optional-I didn't use these)

sauce: *(double for dipping sauce, set aside half, see notes below)

1/2 cup water
1/4 cup sugar
2 Tablespoons rice vinegar
1 teaspoon sesame oil
1 dash red pepper flakes
1/2 cup soy sauce
1/2 teaspoon fresh ginger

bring chicken breasts to a boil in water to cover with a pinch of salt and a clove of garlic. boil for ten minutes. remove from water and chop finely, about the size of a kernel of corn.

meanwhile, finely grate carrot. finely dice onion , water chestnuts, mushrooms and bell pepper to the same size as the chicken pieces, about the size of a kernel of corn.

*mix together sauce ingredients. whisk to combine. if you want a dip for your wraps (yes you will want a dip,) make another batch (or double) sauce, and to the dipping sauce add: 1/8 tsp red pepper flakes, and 1/4 teaspoon fresh ginger.

heat 2 Tablespoons oil and 1/4 teaspoon 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 and there is almost no liquid left in pan. stir in grated carrot. serve on bed of rice noodles with a plate of whole lettuce leaves. yummy with veggie peanut noodles or hot rice!

Green Chile Chicken Soup

• I found this recipe at Allrecipes.com. I had an idea of what I wanted and this soup turned out so tasty! I used fire-roasted chile peppers and so it was a little hot. 
• 
  
• 1/2 cup butter
• 3/4 cup all-purpose flour
• 2 cups milk
• 3 cups chicken broth
• 2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
• 1/2 cup chopped green chile peppers
• salt and pepper to taste
• 1 pinch garlic powder
• 
  
• In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
• 
  
• Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

Peppermint Oreos!

These are So Yummy!

I saw a recipe for these homemade peppermint oreos online. I wanted to make them but didn't get around to it before Christmas. So- when my sister-in-law Katie made them at our family reunion, I snatched a picture. Here is my version of the homemade oreo cookies. Just roll in crushed candy canes when you are done.

This recipe came from our friend Laurie Van Tassel when we lived in Woodruff, UT.

2 Devil's Food cake mixes
2 eggs
1/2 C. canola oil
1/2 C. water
Blend in mixer. Roll into small balls and place on cookie sheet. Bake at 350˚ for 8-9 minutes.

Cream Filling
1 (8oz) pkg cream cheese softened
4 Tbs. butter
1 tsp. Peppermint Extract
Powdered sugar (add until you reach the desired consistency-about 2-3 cups)
Mix on high speed until smooth.

Fill cooled cookies.
Makes 41/2 dozen frosted cookies. They will go fast!!

Cookie Dough Truffles

This recipe is from Taste of Home. It was made at the Taste of Home cooking school in October. I made these for dessert when I cooked dinner for a group of our hunters last month.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Mini Semi-Sweet Chocolate Chips
• 1/2 cup chopped walnuts
• 1-1/2 pounds dark chocolate candy coating, coarsely chopped (or 1 bag semi-sweet chocolate chips)

Directions                                                                                              This picture from Taste of Home

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
• In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off; Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.