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!
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!
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
Start to finish: about 25 minutes
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
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.
Why not start with a quick and easy crock pot recipe? And when I say “crock pot” I mean slow cooker, of any brand, any size, any price. My weapon of choice is a 6qt Programmable Rival Crock Pot that I’ve had about 4 years (link goes to a newer version, but you get the idea). I use it a lot and have no complaints. Since I work a 9-5 job, and have a little one in school, you’ll notice that most of my recipes cook for 8-10 hours on the ‘low’ setting (my pot automatically switches to “keep warm” after the cooking time is complete- a great feature!). Any of these can be adapted to your schedule, just always be sure to check for doneness with anything you create. You’ll also notice that I’m not afraid to amp up pre-bottled or packaged goods, because, really, who has time to make EVERYTHING from scratch these days? Not me.
That being said, my first recipe is for these awesome BBQ Chicken Legs:
You will need:
- 6-8 raw chicken legs with skin on
- 1 bottle of your favorite bbq sauce
- 1 Cup water + extra for the end
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1/2 tsp dry red pepper flakes (more if you like spice)
How to: in an empty crock pot, place all ingredients (except chicken) in, and stir with a whisk until all are incorporated. Give it a taste, add some salt and pepper if you feel the need. Rinse chicken in cool water and place into pot. Get your hands dirty and mix it all together, coating the chicken legs on all sides. Even them out in the pot and check your liquid. Add extra water until legs are about half way submerged. Cook for 8 hours on LOW setting or 6 hours on HIGH. These will fall off the bone when they’re done!
Suggested sides: baked beans, coleslaw, mashed potatoes, etc… anything goes with this.