Wednesday, May 29, 2013

PF Changs lettuce wraps

Lettuce wraps are probably my favorite food these days.  These are so delish and quite simple to prepare! Best of all... they are a huge hit with my kids!  The recipe is really a fast fix.  If you're a fan, these are worth the effort!!!  Don't let the amount of ingredients stop you from trying these!  I doubled the recipe, so here's what we did...

8 chicken tenders, sliced thinly or 2 pounds ground turkey (the last time I made them, I deboned a roasted chicken from the grocers and didn't have to even cook the meat!)
1 medium onion, minced
salt & pepper, a dash of each
4 large cloves garlic, minced2 inch nob fresh ginger, peeled & minced
2 Tablespoon sesame oil
5 Tablespoons soy sauce
1 Tablespoon water
2 Tablespoon natural peanut butter
1 Tablespoon honey
2 Tablespoons + 2 teaspoon rice vinegar
2 teaspoons chili garlic sauce  (We use half what it calls for even when doubling the can always add more)
dash of fresh pepper
6 green onions, chopped
1 8oz can sliced water chestnuts, drained & chopped, if desired
1 cup shredded carrots
1/2 cup peanuts, chopped

curly or romaine lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.  Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 1 minute, then stir until smooth. Add into the skillet and stir to combine.  Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.  Sprinkle with chopped peanuts, and serve with cold lettuce leaves.  Again, we served ours with rice.  Enjoy!!!

Tuesday, May 28, 2013

Aunt Jan's Sweet Potatoes

I got this recipe from friend, Heather, several years ago and can not say enough about it. It's actually her aunt's recipe. It's wonderful, delish, a heart attack in a casserole, but ohhhhh, so tasty! Since I'm making three double batches of these for the family party tonight and realized that I'd never posted it here on the cooking blog, it is time! One suggestion. Read through the recipe before you make it so that you get it right! I always double this recipe and put it in a 9x13" pan..

3 cups cooked sweet potatoes, mashed
1/4 c. sugar
1 cup brown sugar
1/2 tsp. salt
2 eggs, beaten
1 cup butter, melted
1/2 c. milk
1/2 tsp. vanilla
1 cup chopped pecans
1/2 c. flour

Combine potatoes, sugar, 1/4 cup brown sugar, salt, eggs, 1/2 cup butter, milk and vanilla. Place in buttered 2-quart casserole pan. Combine remaining butter, brown sugar, nuts and flour. Spoon over potatoes. Bake, covered, at 350 degrees for 30 minutes. Enjoy!

Frog-Eye Salad (acini de pepe)

Frog-eye Salad
This was one of the first "Utah" foods that I ever experienced and I fell in love!  I'm talking serious love!  It's always been a favorite.  It's not something that you make for dinner because it makes sooooooo much but it's perfect for a large gathering!  This makes the huge Tupperware Fix-N-Mix bowl full!! It sounds like work but is quite quick to prepare ahead (it tastes better the next day) and is always the hit at every family reunion!  There's a new way to do this.
Boil 3 quarts water and 1 Tbsp oil.  Add 1 box of Acine de Pepe (usually on the top shelf above the pastas.)  Drain 2 cans (1crushed and 1 tidbits) pineapple, saving the juice
In saucepan, add:
1 3/4 cup pineapple juice

3/4 cup sugar
1 tsp. flour
1/2 tsp. salt
2 eggs (I whip them up a bit first)

Boil and cook until thickened, stirring constantly.
Add 2 Tbsp. lemon juice.
Pour over cooked and drained pasta.  Fold gently.  Refrigerate overnight.  The next day, add:
2 cans drained mandarin oranges
the pineapple
1 large container of Cool Whip
2 cups marshmallows
maraschino cherries for color!
(Some people also add a cup of coconut flakes.)  Fold it all together, keep chilled until serving.  Dang!  Now, I want some!  Enjoy!