Recipes

Summer Black Bean Salad

This refreshing salad makes a great side for any summer meal – from sandwiches and burgers to tacos and fish – this recipe can be completely customized to your liking and it never disappoints!

Things to keep in mind: if using avocado, always add it just before serving to avoid browning. Also, this salad is great when made ahead and chilled, so make it the night before (or a few hours before) your meal and the flavors will really pop when it has time to sit and marinate.

The basics: black beans, avocado, tomatoes, peppers, red onion, limes, and garlic.

Summer Black Bean Salad (serves 4-6)

  • 1 can black beans, rinsed and drained
  • 2 tomatoes (I used Roma), chopped
  • 2 ears fresh corn, removed from cob – feel free to replace with frozen corn or canned (drained)
  • 1/2 red onion, chopped
  • 1 large avocado
  • 2 fresh peppers (I used a combo of red and orange, chopped
  • 2 cloves garlic, minced (about 1 tablespoon if you’re using pre-minced garlic
  • 1/4 cup extra virgin olive oil
  • 2 limes, juiced
  • fresh cilantro, to taste
Chop and dump!

How to – the easy chop and dump method!

  • Rinse and drain black beans, put in a large bowl.
  • Remove corn from cob and add to bowl.
  • Chop all vegetables and add to beans.
  • Add garlic, olive oil, lime juice, and cilantro if using, and stir to combine.
  • When ready to serve, chop avocado and add to salad. Mix again and serve. Store leftovers in a sealed container.
The delicious end result!
General

I’m back!

Hello everyone!

I’ve resurrected my blog! I even bought the domain to make it legit.

I’ve been gathering inspiration from my new cooking gadgets for some time now, so I thought, why not? I cook all the time and have a lot of great recipes, reviews and tips to share, so I hope you’ll stick around and follow along. Comments are welcome and encouraged!

Hit the About Me tab to learn more about who I am and what I do, and stay tuned for some great posts!

Recipes

Copycat PF Chang’s Chinese Chicken Lettuce Wraps!

Inspired by a recipe I found online by Damn Delicious, these copycat PF Chang’s Chinese Chicken Lettuce Wraps were a huge hit with my family! I tweaked the recipe a bit based on what I had on hand and was super-impressed with the results. PS: Don’t let the 1lb of chicken fool you, this recipe will definitely serve 4 hungry people. We ate ours with roasted veggies and they were perfect as a main dish, not to mention the one-pan convenience made for an easy clean-up!

Chicken Lettuce Wraps

These wraps are great if you’re trying to mix it up a bit with your dinner routine. I mean, how can you keep everyone happy with the same rotation of chicken, beef and pork? I added extra ginger to my recipe, that hot sweetness is so satisfying! I also chose to serve in Romaine lettuce for its crunch; alternately, butter lettuce works great if you prefer to wrap up your wraps more than me (I’m an open-faced everything fan). Comment below if you make this, I would love to know what you think!

Copycat Chinese Chicken Lettuce Wraps
Serves: 4
Start to finish: about 25 minutes

Ingredients:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced (or 1 tablespoon of minced garlic in a jar)
1 yellow onion, diced
2 tablespoons soy sauce
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
2 tablespoons freshly grated ginger + 1 teaspoon ground ginger
1 8oz can whole water chestnuts, drained and diced
1-2 heads Romaine Lettuce, washed and dried
How to:
1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, fresh and ground ginger, and saute until onions have become translucent, about 1-2 minutes.
3. Stir in water chestnuts and cook until until tender, about 1-2 minutes.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Roll up and enjoy!

Roasted Veggies (for those interested): Preheat oven to 425 degrees F. Take your favorite FROZEN veggies and fill up a sheet pan. Drizzle with olive oil and sprinkle with your favorite seasoning. I use Trader Joe’s Everyday Seasoning on everything! Roast 35-40 minutes until veggies get brown, crispy edges.