Saturday, October 15, 2011

Thai Chicken Wraps

This was quick and yummy! It's from a Back Packing site Manny goes to: http://www.whiteblaze.net/forum/showthread.php?61693-Thai-Chicken-Wraps&s=ec5e1b8aa83a921921ea6b59ebafd783

This recipe was designated a lunch/snack recipe due to it's simpleness but of course can be used for a dinner as well.
Ingredients

•1/2 C. Creamy Peanut Butter
•1/2 C. of Prepared Pad Thai sauce (easily found in most grocery stores)
•1 Bunch of Green Onion
•4 Large Tortillas, Wraps, or Flatbreads
•1 Pkg - 7 Ounces of Tyson Chicken (or two 5 ounce cans)
•Leaf or Romaine Lettuce (We suggest Romaine. It's much stiffer and will hold up well in a pack for a day or two as long as it does not get overheated)

Package the above ingredients using whatever method suits you
Trail Preparation

In your cookpot (we suggest using hard anodized aluminum for its non stick properties) stir together the peanut butter, chopped green onions and pad thai sauce. Cook over medium heat stirring until sauce is mixed completely and warm. Do not overcook!

Layout a Tortilla or Wrap, top with lettuce, chicken and onions. Sauce over the top and then wrap burrito style.

Notes
You may also consider saucing the wrap first, then other ingredients but we find personally that having the sauce on the chicken imparts a better flavor.

Monday, October 10, 2011

The inspiration for the virtual dinner group blog originally came from a flurry of emails around salad’s place at the Thanksgiving table. (My family of origin has always been a “No” on this matter, mostly because we have every other conceivable vegetable on the table ... simply no room for salad. My mother-in-law, however, makes the best simple salad, and it is always served at Thanksgiving, and every other meal, mostly as a palate cleanser between all the other very rich and delicious foods.) I have looked in vain for that email chain in my archives, because it was hilarious, and I would love to not only share it with you, but also reread it myself (who can’t use a little hilarity on a daily basis?).

As far as Thanksgiving Salad goes, I usually pass, and I believe that if there is going to be a salad on a table that rich, it should be a simple (palate-cleansing) salad, and not interfere with “the main event.” However, I made a spectacular Fall salad last week, that I proceeded to make again and again for lunch as the week went on. It was inspired by a recipe in USA Weekend last week for Escarole salad with provolone, warm white beans and prosciutto crisps. I added a little sweetness to balance the bitter greens and piquant provolone. The red from the pepper, onion, and cranberries stand out among the greens and beans and it looks like Fall.

Fall salad
2 T extra-virgin olive oil
3 oz thinly sliced prosciutto, cut into small dice2 garlic cloves, minced
1 15-oz can cannellini beans, not drained
1 t crushed red pepper flakes
2 T red wine vinegar
1 T agave syrup
2 T extra-virgin olive oil
1 head escarole halved, cored, chopped, washed, and dried (or slightly bitter greens that are so abundant in Fall)
½ red bell pepper, stemmed, cored, seeded and cut into short thin strips
¼ large red onion, thinly sliced
16 pitted kalamata olives, halved (about ¼ cup)
3 oz provolone cheese, diced
¼ c dried cranberries
Sauté the prosciutto in the olive oil until crisp. Remove to paper towel to drain.

Add the white beans to the sauté pan with the crushed red pepper, and bring to a simmer. Cook until beans are warmed through.

While beans are warming, add vinegar, agave, and olive oil to a jar and shake to combine. Pour dressing into bottom of a large salad bowl. To the salad bowl, add escarole, pepper, onion, olives, cheese and cranberries.

Just before serving, add beans and prosciutto and toss.


Friday, October 7, 2011

Crockpot teriyaki chicken

I recently offered Crockpot teriyaki chicken as part of my Crockpot Tuesday selections. Maureen, in California, wanted the dinner, but didn’t want to spring for the airfare to get me there. So, because I love her, and because I am such a good sister, here’s the link to the recipe from a fabulous web site full of fabulous, interesting crockpot recipes, Crockpot Girls.

Crockpot teriyaki chicken recipe

1 small bag of baby carrots
1 head of broccoli, chopped
1 20-oz can pineapple chunks
½ large red onion cut in chunks
2 cloves garlic
6 thighs
½ teriyaki sauce
salt and pepper to taste

Layer vegetables, fruit, and garlic first, then add the chicken on top. Drizzle teriyaki sauce over the chicken and add salt and pepper to taste.
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