Asian Lettuce Wraps

I LOVE LOVE LOVE these Lettuce Wraps! They are so easy and you can really do whatever you want to them. This last time I made them I chopped up carrots, onion and celery. I really enjoyed all the textures. At Costco they sometimes have a double pack of butter lettuce for like $3.29.  In Utah that's pretty much the only place I could find it. The butter lettuce allows them to hold the filling better and it has great flavor and a lighter less watery texture. I love to drizzle some sweet chili sauce with these. I just buy whatever is cheapest. 

Cook in a Wok or Skillet:

Drizzle some oil in a pan (about 1-3 TBSP)

2 Chicken Breasts ( I usually just use whatever leftover chicken I have since I'm always boiling chicken because we eat it so much). 

Make sure chicken is cooked through.

If you want to add a carrot/ a bit of onion and a stalk of finely chopped celery be sure to add it and cook until tender. 

Add 1 can of chopped water chestnuts

3 TBSP. Chopped green onions

1-2 tsp. minced garlic

Cook all those ingredients. 

Sauce:

2 TBSP Soy Sauce

1-2 TBSP Brown Sugar

1 tsp. rice vinegar (or apple cider vinegar)

Mix up sauce and add to your chicken mixture. 

Serve:

I put the washed lettuce and chicken on the table and serve it family style. Drizzle some Sweet Chili Sauce over the top and you're done. DELICIOUS! Fast and Easy! Hope you love them too!

*Note: I also love to turn these into an asian salad for lunch if I have leftovers.*

Peanut Butter Chocolate Chip Cookies

Found this awesome recipe on theidearoom.net and had to try them. I am not the best baker and now living in Denver and yet again adjusting to a higher altitude it always makes me even more nervous to make. I made a few modifications and they came out really good. Nice and soft, chewy on the inside, crispy on the outside. Made a perfect 2 dozen.

Peanut Butter Chocolate Chip Cookie Recipe

*recipe from BHG with some modifications.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter (I used creamy)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar 
• *Note that at high altitude you can decrease sugars and it's supposed to help by 1-2 TBSP*
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour (I make sure the cups are both heaping)
• 1/2 to 1 tablespoon milk (add this at the very end just to make dough smooth and creamy)
• 1/2 to 1 cup semi-chocolate chips (depending on your preferred chocolate needs)

Directions:

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add milk (from 1/2 Tablespoon to 1 Tablespoon just enough to make the dough moist and creamy. Add chocolate chips and mix till just incorporated.  If necessary place the dough in the freezer to make easier to handle.

2. Preheat oven to 375 degrees F. Drop cookies by scooping them out of the bowl with a spoon dropping them in balls onto your greased cookie sheet. (I use my nifty Pampered Chef cookie scoop.) You do NOT need to smash them like normal peanut butter cookies. Think chocolate chip. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. 

Banana Cream Pie

Ingredients:

Crust:

8 sheets graham crackers (1 1/2 cups crumbs)

3 TBSP. Sugar

1/3 cup Butter melted

Filling:

2 bananas sliced

1 small package of vanilla pudding mix

1 3/4 cup milk

Top with: 

1/2 8oz container Kool Whip

I love banana cream pie! This one is super easy and not too bananaey. I've done it with banana pudding but vanilla is the best. Also note that it tastes the best the first day you make it; After it leaks a weird liquid. Everyone I make this for loves it. Hope you do too!

Directions: 

1. Crush graham crackers in a blender until pulverized.

2. In a bowl mix graham crackers, sugar and melted butter until well incorporated. Press into a pie plate.

3. Layer in sliced bananas. Pour pudding on top. Place in fridge for a few. When ready to serve spoon Kool whip on top. Careful when you cut it. Mine is always a mess. 

Fluffy Jello Raspberry Salad

I tried this at a ward activity and demanded the recipe. It is soooo good! Blew my mind! 20/10

1 lg. package instant vanilla pudding

1 lg. container (32 oz.) vanilla yogurt

1 12 oz. container Cool Whip

1 pkg. frozen raspberries.

Mix pudding powder and yogurt together, fold in Cool Whip, and stir in the raspberries.

Oreo Truffles

Today I made these for a bake sale for my student with cancer. Please read his story at paytynsarmy.org. It's an incredible story for an incredible kid!

I absolutely love these easy delectable Oreo truffles. The regular or double stuff are delicious but I really love them with mint Oreos. Adjust your cream cheese to how you like the center.

Ingredients:

1 package Oreos (pick your flavor)

1 8oz package cream cheese (softened)

Chocolate white or milk for dipping about a 16 oz package. I did half of both.

Directions: 

1. Crush cookies to desired consistency. But no huge chucks. (I've used my food processor, rolling pin smack method and used a cup to crush them in a bowl). Depends on which type of mess you want I suppose. 

2. Mix in cream cheese with crushed Oreos until well mixed.

3. Scoop out spoonfuls and place in a bowl or on wax paper on a tray. Place in fridge until firm (overnight is what I do).

5. Once chilled melt chocolate in a bowl with a little bit of shortening (1tbsp).

4. Roll Oreo balls I hand a couple times to make smooth. Dip in chocolate and place one wax paper. Chill in fridge and there you go.

My notes:

*I prefer them really tiny but large ones are fun too!

*Feel free to go crazy with toppings. I had extra chocolate to drizzle. Sprinkles and crushed cookie leftovers are great too. 

Enjoy!

Easy Pad Thai

Found this recipe on Pinterest. Very good! Quick, easy, tasty. On her blog people say the noodles get dry. Mine did a little so I might add some broth or just not combine it as long next time. 8/10 (according to B) I liked it a lot. 10/10

Easy Pad Thai
(adapted from Everyday Food)

Serves 2-3

8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)

2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced

1/4-1/2 cup chopped/ diced red pepper ( I used half a pepper)

1/4-1/3 cup grated carrots

Any other veggies you like
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro chopped
1/4 cup chopped roasted, salted peanuts

Soak noodles according to package instructions. 25 min. Drain. Or place in boiling water for 5 minutes or until soft.
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
In a large nonstick skillet, heat oil over medium-high heat.
Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add veggies and cook till tender. Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with cilantro and peanuts.

Quinoa Burrito Bowls

I LOVE these! Not only are they delicious they're healthy and fast. Toppings are all based on what you like. 5/5

Ingredients
1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
1 can (15 oz) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce
Salt
Optional Topping Ingredients
Grated cheddar or jack cheese
Sour cream or Greek yogurt
Pico de gallo or salsa
Diced seeded tomatoes
Hot sauce or sriracha
Sliced avocado
Guacamole

Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn. While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste. When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste