Chicken/Turkey

Satay Style Chicken Lettuce Wraps

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This is a great recipe for Satay Style Chicken Lettuce Wraps. Utilizing the flavors of satay chicken in a new and unique way.

I am just not in the Christmas Spirit this year. Call me a Grinch, but decorating has never been high on my priority list and as someone who is trying to downsize their stuff and move away from the excessive commercialism that is part of our culture the idea of shopping for more commercial stuff is just not appealing. Aside from the occasional soup I am not really into the Christmas food yet either. I’m hoping you guys won’t mind my lack of Christmas Posts this year, I mean everyone else in blog land is doing them so you can get your fill elsewhere, and I will just be your escape from it all.

This recipe is pretty much the last thing I think of when I of Christmas but as far as keeping it healthy and delicious around here it was perfect. So, perfect.

Both Chuck and I loved this recipe, and it came together quickly which is always a good thing, especially when your time is limited.

Cooking the chicken in a pan this way means that it can then be put over salad greens or steamed veggies with rice to create a number of different kinds of meals. I love versatility.

Now I know that the ingredient list looks gigantic, but do not let it scare you. If you enjoy Asian style foods you probably have most of these in your pantry already, so there is very little actual prep time, despite the large list of things.

Seriously give it a shot. It’s a great way to break up those heavy holiday foods with some healthy Asian style excitement.

Satay Style Chicken Lettuce Wraps

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 4 servings

Ingredients

Chicken
1 tablespoon sesame oil
1 teaspoon ground ginger
2 teaspoons garlic powder
½ teaspoon turmeric
1 tablespoon lime juice
2 teaspoons honey
1 lb boneless, skinless chicken, cut into bite size pieces
Peanut Sauce
½ cup smooth peanut butter
2 tablespoons rice wine vinegar
3 tablespoons low sodium soy sauce
2 teaspoons garlic powder
1 teaspoon ground ginger
2 teaspoons fish sauce
1 to 2 teaspoons sriracha (optional)
Romaine or butter lettuce leaves for serving
1 carrot, peeled and julienned
½ a red pepper julienned
1 tablespoon scallions, chopped (optional)

Instructions

In a large bowl whisk together the sesame oil, ginger, garlic, turmeric, lime juice, and honey. Add chicken and toss.
Cover with plastic wrap and refrigerate for 30 minute to 2 hours.
Once marinade, heat a large skillet over medium high heat and add the chicken. Cook chicken, while stirring for 6 to 8 minutes or until cooked through. Remove from heat and set aside.
In a small bowl whisk together the peanut butter, vinegar, soy sauce, garlic, ginger, fish sauce, and sriracha until well blended and set aside.
Stuff each lettuce leaf with carrot, pepper, and chicken. Drizzle with peanut sauce, top with scallions and serve.

Leftover Turkey & Stuffing Casserole

By Jessica

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This is my version of one of my favorite childhood recipes, though I used to call it something a little less savory. You see this dish never really had the best looks since it’s all kind of monochromatic. I used to think it looked like vomit, which is not something you want to think about before you put the thing in your mouth, but in reality it was always a house favorite, because it’s delicious….

Blue Apron Review & Thai Chicken Burgers

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a review of Blue Apron & their Thai Chicken Burger Recipe. I was not compensated by Blue Apron for this review.

Recently a couple friends of ours, we shall call them the Birdtails (long story unimportant story) offered Chuck and I the opportunity to try out Blue Apron. Apparently after you receive a few deliveries you can then let someone else try it out for free, which is a pretty cool way for them to build business if I do say so myself. I wasn’t planning on reviewing it, but I really want to share this amazing burger recipe so I figured it was only fair.

I like to cook so this was never really something that interested me however with the wedding coming and all the crafts that I had going on I thought that it would a good time to try it out. For that purpose it worked out great. I didn’t have to meal plan or grocery shop and everything comes premeasured, with instructions so food life was pretty easy. Most of the recipes were pretty good, especially these burgers, which we will get to soon. However I did have a few qualms; while all the packaging is recyclable it’s still a lot of packaging, and my environmentalist heart just can’t stomach that. The other thing was the delivery times, wed, thurs, fri, or sat for my area just doesn’t work the end of the week is always tough for us, because we travel or go to my parents for dinner, so I’d prefer a Monday or Tuesday delivery. I also think that the recipes available might be a little too much for a picky eater, there aren’t any plain Jane recipes here folks, this is geared toward foodies. As you can probably tell my gripes are few for the huge benefit that comes from the service, and the awesome food that results.

So now that the review is out of the way let’s talk burgers.

I absolutely loved these burgers, like can’t stop thinking about them, must make them again soon, they might be my favorite burger ever, kind of love. I was not expecting this. In fact I was expecting to hate these. You see lemon grass and I don’t generally get along. I’ve had it in tea, and occasionally in food, and every time after a few tastes, my stomach does a back flip and it takes everything I have not to throw it up (sorry; truth). My feelings for cilantro aren’t far off, while cilantro doesn’t make my stomach flip, I can only handle a small amount before it takes over my taste buds and the rest of the dish is ruined. In this case though I was piling it on! It was all just so good together. So amazingly wonderfully good!

Now the hoisin mayo is the stuff that dreams are made of in burger world. A two ingredient simple sauce that really brings the whole burger together. Its hard to say what my favorite part of this burger was, everything went so perfectly together and the overall flavor was spot on.

Now I do have to note I changed up the recipe a bit because of my apprehension, so this is my version of the Blue Apron Recipe.

Blue Apron Thai Chicken Burgers

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4 Servings

Ingredients

1 inch piece of ginger grated (about 2 tablespoons grated ginger)
1 stalk of lemongrass grated (about 2 tablespoons grated lemongrass)
3 cloves of garlic, minced
2 tablespoons of oil – seperated
1 ½ lb ground chicken
1 ½ cup panko bread crumbs
2-4 teaspoons sriracha (add to taste)
4 teaspoons sesame oil
2 tablespoons low sodium soy sauce
¼ cup mayo
2 tablespoons Hoisin sauce
Bunch cilantro, stems removed
1 tomato, sliced thin
4 buns

Instructions

In a large pan heat 2 teaspoons of oil over medium high heat. Add the ginger, lemongrass, and garlic. Cook for 30 seconds to 1 minute or until the mixture becomes aromatic. Remove from heat and place in a large bowl to cool.
Lightly wipe out the pan. And make the Hoisin mayo by whisking together the hoisin sauce and mayo until well combined. Set aside.
When the lemongrass, garlic, ginger mixture has cooled add the ground chicken, breadcrumbs, sriracha, sesame oil, and soy sauce. Using your hands mix the ingredients until well combined and then begin to form the mixture into patties about ½ inch thick.
In the same pan used earlier heat 1 tablespoon of oil over medium high heat. Add the burgers to the pan and cook for 3 ot 5 minutes per side, until browned and remove from heat.
Toast the buns if desired in the same pan before assembling burgers with burger, slice of tomato, cilantro, and hoisin mayo.
Serve immediately.

More Burger recipes:

Mediterranean Chickpea Burgers

Thai Ground Chicken Salad

Chicken Caesar Buger

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Bruschetta Chicken has taken on a whole new form with this Salad recipe that combines Creamy Parmesan Peppercorn Dressing with crunchy garlic croutons.

Tomato season is a much loved season in our home. I love picking sun warmed tomatoes from the vine and eating them right away or chopping them up and tossing them in basically everything.

Unfortunately the whole moving/wedding thing has pushed my garden down on the priority list this summer, so my tomatoes are not what they could have been, but I’m still getting a few. I’ve been enjoying my fair share of BLT’s (this one is my favorite), and fresh tomato sauce. I’ve been forced to buy a few from the farm stands that surround our house to support my cravings. I seriously think we hit the jackpot with those, they are everywhere and everything is so fresh!

Typically when I make brushetta chicken I put it over alfredo, or pesto pasta, however since we are trying desperately here to keep ourselves in shape for the last few weeks before the wedding I thought a salad might be a better idea. Not that it stopped me from making the best Parmesan Peppercorn Dressing ever and dreamy garlic croutons. I stick by the idea that there is spinach so it’s still healthy.

This salad is very reminiscent of the usual Chicken Caesar that you would order in a restaurant. You know the type; romaine lettuce and croutons drenched in a creamy thick dressing. Oh yes, it’s so good right? Now just take that image and toss some warm juicy chicken on top with some good balsamic and fresh in season tomatoes. The tangy, fresh tasting balsamic drips its way down to the creamy and cheesy dressing, it’s like a happy dance is happening in your mouth. It’s like crack and you can’t stop until every last drop is gone. It’s a good thing you saved that bread heal from the croutons to soak up the last little bit.

When did I start talking in the third person? Whatever. You get my point here. This might just be my favorite salad ever. I love it, and you should definitely try it immediately.

Creamy Parmesan Peppercorn Dressing

½ cup mayonnaise

½ cup sour cream

1 tablespoon white wine vinegar

2 tablespoons milk

3 tablespoons parmesan cheese

2 teaspoons fresh cracked pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch of salt

Whisk together all ingredients in a bowl until well combined. Let stand for 10 minutes to overnight before serving. Can remain in the refrigerator for up to 2 weeks.

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2-3 Servings

Ingredients

1 to 2 cups of day old bread, cubed
2 tablespoons olive oil
1 teaspoon garlic powder
Pinch of salt
1 teaspoon parsley flakes
2 small boneless skinless chicken breasts
Salt & pepper to taste
2 roma tomatoes, diced
2 cloves of garlic, minced
1 tablespoon basil, chopped
1 tablespoon balsamic vinegar
2 cups romaine lettuce, chopped
2 cups baby spinach, loosely packed
¼ cup Creamy Parmesan Peppercorn Dressing

Instructions

Preheat the oven to 425 degrees. On a baking sheet toss the cubed bread with olive oil, garlic powder, salt, and parsley. Place in the oven and cook for 6 minutes, or until the bread begins to turn golden brown. Remove from heat and toss carefully. Set aside.
Season the chicken well and place it on a preheated grill. Cook for 4 minutes, flip and cook for another 4 minutes or until the chicken is cooked through. Remove from heat and set aside.
In a small bowl combine the tomatoes, minced garlic, basil, and balsamic. Set aside.
In a large bowl combine the lettuce, spinach, and croutons with the dressing and toss well to coat.
On each plate place a layer of coated lettuce and croutons. Add chicken and top with tomato mixture and serve.

Garlic Parmesan Pasta with Chicken & Peppers

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a recipe for Garlic Parmesan Pasta with Leftover Chicken and fresh peppers. It’s a great way to use up leftover chicken and please the whole family.

Sometimes when you stumble on fresh vegetable bounty you just have to throw caution to the wind and fly by the seat of your pants.

That’s been the thing lately.

Despite not having a successful garden of our own right now we are still full of fresh veggies thanks to our family and friends. I’m so thankful that so many of them love to garden as much as I do, it has been awesome.

Zucchini, cucumbers, and green beans seem to be the big stars at the moment, though as summer winds down I’m looking forward to more tomatoes, peppers, squash, and root veggies.

Recently I walked into the store for some pantry staples and my jaw dropped when I saw the abundance of red, green, and yellow peppers lining the produce section shelves. I tossed my original dinner plan and decided to make something with these beautiful little babies instead.

I decided on a variation of Chuck’s favorite Garlic Parmesan Pasta, needless to say this recipe got a double thumbs up. I just like that it’s a different way to use up cooked chicken, which we always seem to have hanging around our house. The peppers wilt just a little and add a wonderfully sweet flavor to the dish balancing out the salty and creamy nature of the parmesan.

If you were interested in leaving the chicken out it would also make a really great side dish to go with a number of summer meals.

Garlic Parmesan Pasta with Chicken & Peppers

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4 Servings

Ingredients

1/3 package whole wheat pasta
1 tablespoon olive oil
4 cloves of garlic, minced
1 red pepper, sliced thin
1 yellow pepper sliced thin
½ cup chicken broth
½ teaspoon crushed red pepper flakes
1 cup shredded, cooked chicken
¼ cup fresh grated parmesan
Salt & pepper to taste
1 tablespoon chopped basil for garnish (optional)

Instructions

Cook pasta according to package directions and set aside, reserving 1/3 cup of pasta water.
Heat oil in a large skillet over medium high heat. Add garlic and sauté for 1 minute. Add peppers and cook for another minute.
Stir in broth, cover and simmer for 4 to 5 minutes, or until the peppers have softened.
Add the red pepper flakes chicken, pasta and reserved liquid tossing to combine.
Remove from heat and add parmesan cheese and toss gently.
Adjust seasonings and serve with garnish.

Chicken/Turkey

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