Quick and Easy Chinese Chicken Salad Wraps

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Want to minimize your lunch prep time?  You can have lunch for 3 in a snap (or 3 separate lunches) by making this Quick and Easy Chinese Chicken Salad Wrap.

Crazy good Chinese Chicken Salad is wrapped up in a soft flatbread to make one heck of a wrap that is the perfect solution to a workday or weekend lunch.

QUICK AND EASY CHINESE CHICKEN SALAD WRAPS

This wrap has it all.  It's is crunchy, wholesome, and zesty.  Plus it's portable, and damn tasty too!  Who doesn't love all the flavors of a good Chinese Chicken Salad, and now you can have a healthy, hearty meal in wrap form!  By using pre-cooked chicken or rotisserie chicken you can have this made in under 30 minutes.  And if you buy pre-chopped veggies you'll be done before you can blink!

Chinese Chicken Salad happens to be one of my favorites, so when I saw this recipe over on Carlsbad Cravings I knew I had to make my version of this dish.  

Lunch is an important meal in our household.  MGG takes a packed lunch to work everyday and on the weekend we like to go on picnics, or eat outside, alfresco!  This is the perfect little sandwich in a wrap that I can think of!  Of course, many different salad types will work in this recipe, however, why not try the pop of flavors, and textures in this one?

Enjoy!









Quick and Easy Chinese Chicken Salad Wraps
Adapted from Carlsbad Cravings

serves 3

3 Flatout Flatbreads 
1 1/4 cup shredded cooked chicken breasts
1 1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup Snow peas, julienned
1/2 cup red bell pepper, julienned

Dressing
1 1/2 Tbls.seasoned rice vinegar
1 Tbls. canola oil
1 1/2 Tbls. low sodium soy sauce
1/4 tsp sriracha
1/4 tsp salt
1/4 tsp ginger
1/4 tsp garlic powder
1/8 teaspoon pepper

Chili Mayo
1/4 cup lite mayonnaise
1 tsp Sriracha

Add all of the Dressing ingredients in a medium bowl and whisk to combine.

Add chicken and all of the vegetables to the dressing and toss until evenly coated.

In a small bowl whisk the Chili Mayo ingredients together. Spread the entire surface of each Flatbread with approximately 1 tablespoon of spread.

Evenly divide the chicken and veggie filling and place down the middle of each flatbreads. Tightly roll up flatbreads and slice in half.

Romaine and Apricot Salad

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Memorial Day weekend is coming up and I'm already planning my menu!

Since the weather's been nice here we've been grilling quite a bit if different food lately, so I need to come up with a new main dish.  But one's things for sure is that THIS salad is going to be on the menu!

I first made this back at Easter but never got around to posting about it.  Well it's high time because this one is gonna knock your socks off.  It's gonna be your go-to summer salad!

ROMAINE AND APRICOT SALAD

A wonderfully light and delicious salad of romaine lettuce, broccoli slaw with an apricot dressing.  This attention-grabbing salad compliments any barbecue, grilled chicken or pork.  It's irresistible at a potluck or any backyard bash.  This will be a star at my Memorial Day cookout, for sure! 

This salad's success is in the flavors.  Apricots are light and sweet and are present in the dressing as well as in the salad.  The romaine and broccoli slaw are perfect together, giving the salad some texture and crunch.  You will also love the look of the salad.  The orange colors pop against the green and make for one beautiful salad.

Have a great Memorial Day weekend, eat lots of yummy food, and include this salad!  You won't regret it!

Enjoy!





Romaine and Apricot Salad


Apricot Vinaigrette:
3 T apricot preserves
3 T white wine vinegar
1/2 cup olive oil
salt and black pepper to taste

Salad:
1 8 oz bag chopped romaine
1 12 oz bag broccoli slaw
1 cup cherry tomatoes, slice in half
1/2 cup dried apricots, diced

Prepare the vinaigrette.  Place all ingredients in a mason jar.  Tighten the lid and shake vigorously to combine.  Set aside.

Place the lettuce and slaw in a large bowl.  Toss to mix.  Add tomatoes and apricots.  Tossing to combine.  Add the vinaigrette right before serving and tossing to mix.  Serve at once.

If making ahead or traveling, keep lettuce and vegetable mix separate from the dressing.  Toss and dress right before serving.

Grilled Balsamic Chicken with Mediterranean Rice

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Boy do I have a recipe for you today!

It all started when I went to my local Farmer's Market over the weekend and ran into a booth that was displaying the most decadent looking oils and vinegars! Oh do I love specialty items.  So after tasting a dozen or so I decided to purchase 6 types.  Not 1 or 2, but 6 different flavors.  I went exotic with Pear Vinegar, Peach Jalapeno Vinegar, Blood Orange Olive Oil....and a few others.  However, one of their best is a basic Balsamic Vinegar.

The nectar of gods!  The flavor was soooo good I could chug it straight from the bottle!. It tastes like candy, no seriously it does!  With this precious new find I decided this would be first up in the next recipe I make. 

So I got to thinking about a quick weeknight meal.  It's springtime and I don't want to be cooking all night and stuck in the kitchen.  I want to be sitting outdoors, enjoying the evening and glass of sangria!  With that in mind a quick chicken dish was in order.  Grilled Balsamic Chicken with Mediterranean Rice was born!

GRILLED BALSAMIC CHICKEN WITH

MEDITERRANEAN RICE

This dish does require a quick marinate of 1 hour or 2.  If you only have a tiny amount of time before dinner then leave the chicken marinating out on the counter for 15 minutes instead of placing the chicken and marinade in the refrigerator.  This will speed up the process. 

The rest comes together really quickly.  Make the rice and vegetable sauté first (using instant if you like) and then grill the chicken.  The meal comes together in about 30-40 minutes.  NOTE:  You can use any brand of balsamic vinegar you like.  Here's a link to the one I purchased which can be bought online as well.

Grilled chicken smothered in the complex flavors of balsamic vinegar, Dijon, and lemon turn this into a company worthy meal, but simple enough for a family weeknight meal.  Accompanied by a flavorful rice that combines with the vegetables of the Mediterranean.  The perfect combination, and a winner in my book!

Enjoy!

Grilled Balsamic Chicken with Mediterranean Rice

serves 4

4 thin cut chicken breasts

Marinade:
2 T Dijon Mustard
2 T balsamic vinegar
juice of 1 lemon
2 garlic cloves, minced
1 tsp paprika
1 1/2 tsp Italian Seasoning
2 T olive oil
salt and pepper to taste

Rice:
1 1/2 cups converted brown rice
1 1.2 cups chicken broth - low sodium
1/2 pint cherry tomatoes, sliced in half
1 Zucchini, sliced lengthwise and cut into moon shapes
1 T olive oil
1 tsp Italian Seasoning

Place the chicken breasts in a zip lock bag.  In a bowl add the rest of the marinade ingredients and stir to combine.  Remove 1/3 cup of the marinade and place in a container for use during grilling.  Add the rest of the marinade in the bag, seal and toss to coat the chicken.  Place in the refrigerator up to 2 hours.

In a small sauce pan add the chicken broth and bring to a boil over high heat.  Add the rice and cook until tender on low for 20 minutes.  Meanwhile in a medium skillet add the olive oil and heat over medium-high heat.  Add the tomatoes and zucchini and sauté until golden brown and tomatoes have burst.  About 3-5 minutes.  Sprinkle with Italian seasoning and stir to combine.  Remove from heat.  Once rice is done add vegetables to the rice and fluff, tossing to combine.

Using an indoor grill pan, heat over medium heat.  Add the marinated chicken to the grill pan, throwing away the used marinade.  Cook 3-4 minutes on the first side.  Turn and brush with the saved marinade, watching closely so the chicken doesn't burn.  Cook for 2-3 minutes until cooked through.

Remove from pan and serve along with the veggie rice.

Country French Toast

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There is nothing better than down home cooking.  The kind that reminds you of your mom's or grandma's food.  It's comfort food for sure, but also the kind that sticks to your ribs and keeps you wanting more!

Our weekends are for lazing around and having big breakfasts.  Especially on a Sunday.  It's something we look forward to each week, so last night I went digging in the family heirloom recipe box and came across a real winner.

COUNTRY FRENCH TOAST

This recipe comes from my mom's Aunt Grace.  She lived in Oklahoma and really new he way around "country food".  Her Buttermilk Pancakes are to die for and you should definitely check them out.  So I knew that her Country French Toast was going to be a winner as well and boy did these not disappoint!  Light and tender, fluffy thick pieces of country bread fried to a golden brown, and smothered in real maple syrup.  It doesn't get much better!

These are easy to whip up.  Just a few ingredients and you are set.  Using a thick sliced county bread makes these decadent and really "country style".  And don't substitute the butter for margarine as it makes a difference in the flavor and end result.

So thanks again to Aunt Grace for another wonderful recipe!  Try this next weekend and you and your family will be sure to want this in your breakfast rotation!

Enjoy!









Country French Toast

8 slices country bread (such as Italian country bread - thick sliced bread)
2 large eggs
1 cup whole milk
1½ teaspoons real vanilla extract
1 teaspoon butter
Pinch of salt

Preheat a large skillet or griddle over medium-low heat.

In a large bowl, and eggs, vanilla, milk, and salt.  Beat until combined.  

Melt butter on your skillet or griddle.

Place bread into batter to coat the first side, then flipping to coast the other side. Place the coated bread on the griddle and cook 1-2 minutes on the first side until golden brown.  Flip and cook until golden and cooked through.  

Serve warm with butter and warm maple syrup.  

Chili Lime Salmon with Roasted Vegetables

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So I have to admit that this is a rare posting of a "fishy" dish.  I don't eat fish but MGG loves it.  So I will on occasion make him fish while cooking a piece of chicken for myself.

Since I hadn't made him a salmon dish in quite awhile I thought it was time to do just that!  It just so happened that this particular salmon dish came out fabulously delicious that I had to share it all with you.  You are gonna love this.

Chili Lime Salmon with Roasted Vegetables

The flavors in this dish just POP!  The salmon is bursting with a chili lime seasoning and I use a searing and roasting method that produces a crispy fish on the outside and juicy and succulent on the inside.   This method is really easy to do and is perfect if you are cooking four or less fillets.  The best tool that you can use for this is a cast-iron skillet.  It cooks the fish beautifully!

Serve along a combination of roasted potatoes, green beans, and butternut squash.  A great combination that turns out to be the perfect side dish to the fish. 

This is one easy weeknight meal, that is perfect for the fish lover!

Enjoy!

Chili Lime Salmon with Roasted Vegetables

serves 4

2 tablespoons of butter
4 salmon fillets
2 Tablespoons chili lime seasoning (such as Mrs. Dash)
3/4 lb fresh green beans
1 1/2 lb baby gold potatoes (halved or quartered)
1 lb cubed butternut squash
olive oil
salt & pepper

Heat the oven to 450 degrees. On a sheet pan place the butternut squash and potatoes, spreading them out so they don't overlap too much. Drizzle with olive oil and sprinkle with salt and pepper to taste. Toss to coat and spread out again on the pan.

Cook the vegetables for 15 minutes, remove from the oven and toss and add the green beans. Cook an additional 10 minutes until golden brown. Remove from the oven and cover with foil to keep warm.

Turn the oven down to 400 degrees.

Sprinkle the seasoning over the salmon fillets. In a cast-iron skillet over medium high, melt 2 tablespoons of butter. Add the salmon fillets, skin side down and cook for 3 minutes over to brown the skin. Spoon some of the melted butter over the top of the fish as it cooks.

Transfer the skillet to oven. Roast until fish is just cooked through, 8 to 10 minutes.

Garlic and Parmesan Crispy Oven Fried Chicken

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Ever wonder how to get really, I mean REALLY crispy chicken in the oven?

Boy, I have a foolproof method to share with you today.  This recipe produces the crispiest oven-fried chicken you will ever make, straight from the oven.

The secret is in the method, so make sure you don't skip a step to ensure that extra crispy crust!  A few special ingredients ensure that crispy crust.

First off, you'll need a screaming hot baking sheet.  You just heat this up while the oven is preheating.  Then you melt butter on this sheet to cover it and provide a base for the chicken to cook.  It's really like frying in the oven with less fat.

Next you need to make sure to add breadcrumbs, and baking powder to you flour dredging mixture.  This gives the coating some lightness and plumpness while frying in the oven.

Beyond that these are prepared like your classic chicken strips.  The result though is a fabulous Garlic and Parmesan Crispy Oven Fried Chicken that will knock your socks off!  Kids will cry for more, so make a big batch, because they go fast!  Oh! and don't forget to serve it with a homemade ranch dip.

Enjoy!








Garlic and Parmesan Crispy Oven Fried Chicken

Serves: 6  

Ingredients

2 eggs
2/3 cup buttermilk
1 cup flour
⅔ cup grated Parmesan cheese
4 tablespoon bread crumbs
1 teaspoon baking powder
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon onion powder

1 teaspoon salt 
1/2 teaspoon ground black pepper
2 pounds chicken tenders
3 Tablespoons butter

Preheat the oven to 420°F.  Place a large baking sheet in the oven to heat.

In a pie pan or dish whisk together the eggs and the buttermilk.

In another pie pan or dish mix together the flour, Parmesan, breadcrumbs, baking powder and all spices through the black pepper together.  Mix to combine well.

Dredge the chicken pieces in the flour mixture, shaking off any excess.  Then dip the pieces into the egg mixture turning to coat.  Place the chicken pieces back into the flour mixture coating well.

Remove the baking sheet from the oven (careful, it's hot!)  Place the butter on the hot sheet and allow to melt.  Spread to coat.

Place chicken pieces on the baking sheet.  Bake for 10-12 minutes.  Remove from the oven and flip the pieces over.  Return to the oven and bake for another 5-8 minutes, or until completely cooked and golden brown.  If needed you can broil the pieces to deepen the browning for a few minutes.  

Lemon Blueberry Muffins

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You know how life just gets in the way?  Busy days, exhausted nights and boom! 2 weeks have gone by since I've posted any delicious food.

Well that's been my dilemma for the past few weeks.  When life throws you challenges I tend to turn to comfort food so soothe my weary mind and body.  Today's recipe is all about comfort!

LEMON BLUEBERRY MUFFINS

Light delicate muffins laced with the bright taste of lemon and bursting with plump juicy blueberries.  What could be more comforting for breakfast than that?  As you know I am a big weekend breakfast kinda girl and muffins?  So my specialty, like Sour Cream Carrot Cake Muffins and my Strawberry Sour Cream Muffins.  You've gotta try them!

These light spring muffins whip up in no time and then bake them for about 20 minutes and you will have piping hot jewels to serve your family.  Easter Sunday?  Perfect!!!  They freeze well too so just grab one on the go, it will thaw in no time.

Enjoy these muffins soon.  The love you put into your baking is felt by everyone!

Enjoy!







Lemon Blueberry Muffins

serves 12

2 cups fresh blueberries
1/4 cup all purpose flour
2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 teaspoons lemon zest
1 cup milk

Preheat oven to 375 degrees.

Spray 12 muffin tins with cooking spray. Set aside

Sprinkle 1/4 cup flour over blueberries in a bowl and stir to coat.  In a small bowl, whisk together 2 cups flour, baking powder and salt.

In a large bowl cream margarine and sugar.  Add in eggs one at a time and beat in-between additions.  Add vanilla and lemon zest and mix to combine.  Add flour mixture and stir just to combine.  Fold in berries.  Fill muffin tins 2/3 full with batter.

Bake for 20-22 minutes.  Remove from the oven and cool on a wire rack.

Baked Honey Soy Chicken Legs

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Need a quick weeknight meal?  Let's make a quick hot meal using the oven.

Baked Honey Soy Chicken Legs is a weeknight wonder!  Just a few ingredients and some chicken legs and you'll have a tasty dinner on the table in no time.  One that the whole family will love.  

Tender, juicy chicken legs doused with a wonderful honey soy sauce served over a bed of fluffy rice.  What could be more comforting than that? 

Chicken legs are used hear as you can buy them cheaply and in bulk.  Everyone loves a good chicken leg!  They are the perfect vehicle for this mouthwatering sauce too.  They soak up the sauce perfectly while the chicken bakes and it gets in to all the nooks and crannies of the chicken, making for one boldly flavored chicken leg.

Enjoy!


Baked Honey Soy Chicken Legs

6 chicken legs
salt and pepper
1/4 cup Asian rice wine
1/4 honey
1/4 low sodium soy sauce

Pat the chicken legs dry with a paper towel and place them in a baking dish.  Sprinkle with salt and pepper.

In a medium bowl add the rice wine, honey, and soy sauce.  Stir to combine.  Pour over the chicken coating all sides.  Allow to marinate at room temperature for 30 minutes.  

Preheat your oven to 350 degrees while the chicken marinates.  Cover your pan with foil and bake for 30 minutes.  Remove from the oven and turn the chicken over.  Uncover and bake another 15 minutes until golden brown on top.  Serve warm over rice if desired.