Caramel Clumpies

Josh found this recipe on the Despicable Me blu-ray and thought it sounded good so we made them.

10 tablespoons butter, softened
1 cup brown sugar
½ cup granulated sugar
1 egg
½ teaspoon vanilla
2/3 cup all-purpose flour
½ teaspoon baking soda
A pinch of salt
2 ½ cups rolled oats
7 oz chewy caramels, coarsely chopped

Directions: In a large bowl, beat together the butter and both sugars. Add the egg and vanilla and beat well until light and fluffy. In a separate bowl, whisk together the flour, baking soda and salt. Add to the butter, sugar, egg and vanilla mixture and mix in well. Finally add the oats and caramels and stir. Chill dough for 1 hour.
Preheat oven to 350F. Drop by spoonfuls onto parchment paper lined baking sheets.
Bake for 10-12 minutes just until brown but do not over-bake or they will lose their “clumpiness”. Slide parchment paper and cookies onto counter top to cool. Enjoy!

If you like oatmeal and caramel then you'll like these cookies :) I've eaten way too many already!

Chicken Pot Pie Crumble

I got this recipe from http://www.favfamilyrecipes.com/

1 1/2 Lbs chicken
3 cups chicken broth
2 tablespoons vegetable oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
1/2 c. celery, chopped fine
salt and pepper (to taste)
4 tablespoons (1/2 stick) unsalted butter
1/2 c. flour
1 c. milk
3/4 c. frozen peas

Crumble Topping:
2 c. flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled
3/4 c. Parmesan cheese
1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling. Bake on rimmed baking at 400-degrees sheet until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

We LOVED this recipe, it got the stamp of approval from Josh, Steph and even Zach! I omitted the celery and put in a few more carrots.

Olive Garden's Zuppa Toscano

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups chicken stock
2 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and stock to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Baked Ziti

I found this

foodblog when a friend of mine posted this recipe on FB.

I was a little skeptical when it didn't have much to it, but we had this tonight and I think it was a hit. It's filling and makes a large 9x13.

INGREDIENTS

1 pound dry ziti or mastaccioli pasta

2 cups onion, chopped

2 cloves garlic

1 pound lean ground beef

2 (26 ounce) jars spaghetti sauce**

6 ounces provolone cheese,

sliced16 ounces sour cream (fat-free is OK)

6 ounces mozzarella cheese, shredded

3 tablespoons shredded Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente; drain.

In a large skillet, brown onion, garlic and ground beef over medium heat. Add spaghetti sauce; warm through.

Preheat the oven to 350 degrees. Lightly oil or spray a 9x13 inch baking dish.

Layer as follows:

1/2 of the ziti

Sour Cream

Provolone cheese

1/2 sauce mixture

remaining ziti

mozzarella cheese

remaining sauce mixture

Top with grated Parmesan cheese.

Bake uncovered for 45 minutes in the preheated oven, or until cheeses are melted.Allow to rest on counter for 3 to 5 minutes before serving. Enjoy!!

**Be sure to buy a nice, flavorful sauce or it will be bland!

***Ashley's tweeks: Less chopped garlic, added garlic salt instead.

Omitted the onion and used onion powder.

Chicken Broccoli Supreme

I found this recipe on the Get off your Butt and Bake website. Yummy!! You have to make this!

I went out shopping so I printed this recipe off and handed it to Jeff to make and have ready when I got home:) Bless his heart. He said it went together quickly and was easy to make.

Ingredients:

1 lb. fresh broccoli. Break into pieces and steam for 2 minutes

3 cups cooked chicken breasts broken into small pieces

3 cups grated cheddar cheese divided

2 tubes Ritz Crackers

1 stick melted butter

1 tablespoon poppy seeds

Sauce:

1/3 cup butter, melted

1/4 cup cornstarch, dissolved in 1/2 c COLD water

1/3 cup chicken broth

1/4 tsp salt

1/4 tsp pepper

2 cups milk

1 1/2 cups of the above cheddar cheese

Directions:

In greased 13x9 pan layer the broccoli and chicken, then set aside. In saucepan over medium heat combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low and add 1 1/2 cups grated cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1 1/2 cups grated cheese.

Melt the butter and add the poppy seeds. Stir well. Crush the Ritz crackers in a large zip-lock bag with a rolling pin. Don't crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot and bubbly.

**This was SO super good! My kids gobbled it up in no time! The sauce is like a cheese sauce but not too liquidy or overwhelming. I left out the poppy seeds because they freak my kids out. I like this recipe because it is a casserole without cream of something soup!! It makes me feel like there is less sodium:) Also, if you used less cornstarch and didn't make the sauce so thick I bet it would make a good cheese sauce for potatoes or veggies.

Spinach and Rice Casserole

I got this yummy recipe from eatbetteramerica.com

2 teaspoons olive oil
3 medium carrots, chopped (1 1/2 cups)
2/3 cup chopped celery
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups water
1 can (10 3/4 oz) condensed cream of mushroom soup
2 boxes (9 oz each) frozen chopped spinach, thawed, drained
1 1/2 cups uncooked instant brown rice
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 cup diced cooked ham
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1/4 cup grated Parmesan cheese

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
3. Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.

This recipe was delicious! I had two 12 oz packages of spinach that I used because it was what I had. I also omitted the celery(gross!). Plus my family is a cheesy family so I put on more than the recipe suggested.
The website also gave this tip...For this recipe, be sure to use instant brown rice. Regular brown rice requires a different amount of liquid and takes longer to cook.
However I have a ginormous bag of brown rice that I got from Costco that will go bad if we don't start eating it so I think next time I may attempt to use less water and use precooked brown rice, it may not turn out but its worth a shot.

Old Fashioned Beef Stew

(Give your beef a good coating of flour. Make sure your pan & oil are hot and brown those edges good!)

(This is what it looks like after all the ingredients are combined and ready for cooking)

YUM!! If I think back to my favorite dinners as a child my Grandma Liz's beef stew was one of the top five. She would make it on cold snowy days along with cheese biscuits. I remember the smell filling her house. I remember my Grandpa in his hoody sitting in his recliner saying it was a good day for stew and a fire as he would watch the snow falling in the morning. I remember setting the table with the stone colored bowls rimmed with a light brown stripe. I remember us girls fighting over who got the brown cup. I remember my Grandma never sitting down until everyone was served and ready to eat. I remember the feelings of comfort and love, especially on beef stew nights. I have searched high and low for a recipe that could even slightly compare to my Grandma's stew. She never had actual recipes for a lot of her famous dishes. This one was the most similar to the ingredients I remember her using. It's from the Get off your Butt and Bake website. Ingredients: 2 lbs. of stew meat, cut into 1 inch cubes 1/2 cup flour 2 tablespoons of oil 1 bay leaf 2 tablespoons Worcestershire sauce 1 onion chopped (optional) **I used onion flakes to taste instead so my kids wouldn't freak out. 2 beef bouillon cubes 1/2 tsp pepper 2 tsp salt 2 tsp sugar 6 carrots, peeled and sliced 1 cup celery, sliced (optional) **I love celery but she said you can use 1 tsp of Bon Appetit seasoning instead. 4 large potatoes, peeled and cubed 4 cups of water Directions: Coat meat with flour; set excess aside. (I didn't have excess. I used 1/2 cup to coat and 3/4 cup later to thicken) In large skillet heat oil. Brown meat on all sides. In crock pot, combine browned beef, bay leaf, Worcestershire sauce, sugar, onion, bouillon cubes, pepper, salt, and vegetables. Pour water over all of it. It will be almost to the top of your crock pot. Cover and cook on LOW for 8-10 hours. After that time turn your crock pot to HIGH. Thicken with flour left over that has been dissolved in a small amount of warm water. (I just took out some of the broth from the crock pot and used that to dissolve the flour before adding it back to the stew) Cover and cook on high for 15-20 more minutes or until slightly thickened. Makes 6-8 servings. Serve with a green salad and bread.....or cheese biscuits! (My Grandma's stew was a little thicker than this recipe makes it. The flavor however was extremely close. YaY!! That is why I used more flour to try for the thicker broth. Next time I will be making it even thicker.)

Granny B Pink Cookies

I roll out the sugar cookies on wax paper with powdered sugar so they don't stick. Yum! Look how puffy they are! Just like good ol' Granny's

I am a Pink Cookie freak. So are many people I know. My friend, Amy (a fellow freak), found this recipe on her sister's blog and gave it to me the other day. I couldn't wait to try it especially for Valentines Day. Today was the test run and they are awesome!!! Sugar Cookies:

1 cup butter

1 cup sugar

2 eggs

1/2 teaspoon vanilla

3 cups of flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup sour cream

Cream butter and sugar together. Slowly add eggs and vanilla. Sift dry ingredients together. Add dry mixture to the wet mixture along with the sour cream. Mix until smooth.

Chill 2 to 3 hours.

Roll out 1/4-1/3" thick depending on your preference and cut into shapes.

Bake at 375 degrees for 6 to 8 minutes or until golden brown on bottom. Let cool.

Frosting:

4 Tablespoons butter

2 1/3 cups powdered sugar

milk

3/4 teaspoon vanilla

(for chocolate frosting add 3 tablespoons cocoa)

Put butter in bowl and beat with electric mixer until fluffy. Then add about half of the powdered sugar. Beat in 1 tablespoon milk and the vanilla. Slowly add in the rest of the powdered sugar. Add more milk if needed. Add food coloring if desired.

*I cooked mine at 350 for 9 minutes because I'm a dork and thought that is what I read! They turned out just fine so if you do it right at 375 I'd say cook them for 8-ish minutes depending on your oven. Just don't over cook! I let mine chill on the cookie sheet for 1 minute before removing to the cooling rack. Also, I used almost twice the milk it called for. I got 24 medium sized heart cookies out of the dough. I doubled the frosting recipe and it was perfect for the 24 cookies. If you are making the cookies larger I'd triple the frosting recipe.

*Update 4/7/11* I added approx. 3-4 tablespoons of cream cheese to a doubled batch of the frosting to make it a little less sugary. It was awesome! I think it's the best frosting I've made so far:)

Winger's Sticky Chicken Salad Remake

It's no secret that especially when prego I don't love to cook. As Josh says, "It tastes better when someone else makes it!" I came acrossed this recipe remake here.

I knew I had to try this since Wingers one of our favorites to get take out from.

Honestly, it's pretty close. Enjoy!

Sticky Chicken Salad

2 chicken breasts, breaded and baked until cooked through (I just dredge the chicken breasts or tenders in flour, egg, and breadcrumbs. I then bake or fry them until they are golden brown. In a pinch for dinner? Use pre-breaded chicken for a quick and easy meal!)

2-3 tomatoes, dicedCroutons (can make homemade croutons)

½ c. cheddar cheese, shredded

red onion, sliced thinly

Ranch dressing

Sticky Sauce

2 ½ c. brown sugar

1/3 c. Franks Hot Sauce (you can buy this for inexpensive in a large, bulk size at Walmart--believe me, you will go through it!)

3 T. corn syrup

½ c. apple cider vinegar

Combine all dressing ingredients in sauce pan. Stirring constantly on medium high heat, boil for one to one and a half minutes. If you cook longer than that, the sauce will turn hard like candy.

This dressing can be used on salads, wings, chicken, etc. This dressing will stay good in your fridge for weeks, so double the recipe if you like leftovers. Serve the salad with the ingredients mentioned above and then drizzle with ranch and then the Sticky Dressing. You could also mix the ranch and dressing to make the 'Creamy Amazing Sauce' like at Wingers.

EASY Chocolate Mousse

This recipe I found while looking for new menu ideas. The Sisters Cafe has TONS of great ideas, but this was super easy and really tasty.

Heavy Whipping Cream

Chocolate Bar

The amounts are really to taste. I used 1/2 cup heavy whipping cream and 4 pieces of a chocolate Symphony bar.

Whip the heavy cream until you get stiff peaks. Then melt chocolate. I used the microwave and every 10 seconds or so I stirred it around. Then just fold the chocolate into the cream. And DONE!

Chicken Cordon Bleu Bread Bowls

I got this recipe from melskitchencafe.com

For the Chicken and Sauce:

4 TBS butter

1 lb boneless, skinless chicken breasts cubed

1/2 cup minced yellow onion

2 cloves garlic, finely minced

2 TBS flour

1/2 cup apple juice

1 1/4 cups chicken broth (can use 1 3/4 chicken broth if you don't have apple juice on hand)

1/2 cup heavy cream

1/4 cup freshly grated Parmesan cheese

2 TBS prepared yellow mustard

1 TBS dried thyme

2-3 cups broccoli florets

salt and cayenne pepper to taste

To Assemble:

4-6 medium round regular or sourdough bread bowls (I bought some from the store and it came in a 3 pack which was perfect because there wasn't enough for 4 when I made this)

8-10 thin slices smoked ham

1 cup grated Swiss cheese

1/4 cup freshly grated Parmesan cheese (I had some in the freezer that I pulled out, but I am sure its better with fresh)

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil and lightly coat the foil with cooking spray.

Place the broccoli florets in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 3-4 minutes until tender but still bright green. Remove the plastic wrap and set aside.

In a 10-12 inch skillet, melt the butter over medium heat. Add the chicken and saute until the chicken begins to brown but isn't cooked all the way through, about 3-4 min. Stir the onions and garlic in and cook, stirring often, until softened (when chicken is slightly pink), about 2 minutes. Sprinkle the flour over the chicken/onion mixture and stir to incorporate. Cook, stirring, constantly for 1 min.

Gradually add the chicken broth and apple juice, stirring constantly to avoid any clumps from forming. Stir in the cream, Parmesan, mustard and thyme. Simmer for about 5-6 min, until the mixture is thickened and bubbly. Stir in the broccoli; season with salt and cayenne pepper to taste. Remove from heat.

Hollow out the inside of the bread bowls by cutting off the tops and tearing out the insides. Leave about 1/4 inch edge along all sides of the bread bowl. Compress the remaining bread together to firm up the sides and make room for the filling. Place the bread bowls on the prepared baking sheet and toast them for about 5 min in the preheated oven.

Remove the toasted loaves from the oven and arrange the ham slices in the bottom of each loaf. Using a slotted spoon divide the chicken mixture evenly between the loaves, reserving about 1-2 cups sauce in the pan for serving (there was probably only 1 or less cups left when I made this, I might use more liquids next time I make this). Top chicken mixture in each loaf with shredded Swiss and a sprinkle of Parmesan.

Bake the bread bowls until the cheese melts, about 10-15 minutes (I checked mine @ 8 min and they were done). Serve each bread bowl with reserved cream sauce.

Josh and Steph really really liked this recipe but they like mustard. Don't get me wrong, I thought it was yummy but it could've been yummier without the mustard (yuck). Next time I make this I plan on leaving it out.

Oriental Cabbage Salad

Recipe from: Beth Potter

I love making this salad for lunch, because if you are like me, lunch is a pain!  My kids usually eat PB & J's, or chicken nuggest and mac and cheese.  Not the most healthy selections for mommy!  Usually what ends up happening is I'll snack on the left over mac and cheese, or just skip lunch all together and wonder why I'm starving at dinner time! 

This salad makes enough that Kirk and I can have it for lunch for 3 days.  And the 2nd and 3rd day the salad tastes the best because it has had time to soak up all the flavor.  And today for lunch I didn't have any almonds so I threw in a bunch of sunflower seeds instead and it was just as yummy! Now onto the recipe:

Oriental Cabbage Salad

1 package Cole Slaw mix, cabbage and carrots only
1 bunch green onions
1 package slivered almonds, toasted
1/2 jar sesame seeds, toasted
1 package Top Ramen-chicken (save the seasoning packet for dressing)
1/2 cup oil
5-6 TBS cider vinegar
1 TBS sugar
1 seasoning packet from Top Ramen
Salt, pepper, and garlic to taste

Break noodles inot pieces.  Place sesame seeds and almonds in oven (broiler) in seperate pans and toast.  Mix Cole Slaw mix, onion, almonds, seeds, and noodles in a large bowl.  Stir remaining ingredients for salad dressing.  Pour dressing over salad and mix good. 

Variation:  Add cooked diced chicken breast to salad and serve in pita pocket bread for a yummy sandwich!

**I am usually able to find the almonds and sesame seeds already toasted at the grocery store.  I have burnt the almonds/seeds too many times now and ruined the recipe, so I just go the easy route of buying them already done!

Pumpkin Spice Cupcakes

This recipe is one I booked marked forever ago and finally got around to making it. It is from The Recipe Club. It was Casey's 17th birthday yesterday and he loves spice cake and cream cheese frosting. Rather than buy the same old mix from the store I decided to make it all from scratch and remembered I had this recipe. So glad I made it because it is hands down the best cupcake I have ever made!! If you follow the directions exactly they will end up perfect!! Don't be scared of the pumpkin. You can taste it but if you don't like pumpkin it isn't overwhelming. I used 4 tbsp of water in the frosting and I cooked the cupackes for 19 mins. I think the frosting would be awesome on cinnamon rolls!!

{pumpkin spice cupcakes}
1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp. vanilla
3/4 cup buttermilk
1- 15 oz. can pumpkin puree
2 1/4 cup flour
1 TBSP cinnamon
2 tsp. all spice
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. salt
In a large bowl, beat together sugars & oil. Add eggs & vanilla. Beat until incorporated. Mix in pumpkin & buttermilk & beat well.
In a small bowl whisk together all dry ingredients until combined. Add to pumpkin mix & beat until combined & creamy.
Grease or line 24 muffin cups & fill 2/3 full. Bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. Let cool, top with cinnamon cream cheese frosting.

{cinnamon cream cheese frosting}
8 oz. cream cheese, softened
1/2 cup salted butter, softened
1 bag powdered sugar
1/2 tsp. salt
2 tsp. vanilla
2-3 tsp. cinnamon
2-4 TBSP water
Beat together cream cheese & butter. Add half the powdered sugar, salt, cinnamon & vanilla. Beat until incorporated. Add other half of sugar & water. Beat on medium high until light & fluffy. Pipe or spread onto cooled cupcakes & sprinkle with cinnamon sugar.

Chicken Taco's

Recipe by me!! Jackie!!

I created this meal when we lived in Connecticut living on a VERY small income.  When we were first married, we never really cooked at home.  My husband worked at a pizza place, so we ate plenty of pizza!  And really, we went out to dinner ALOT!  So when we made the move to Connecticut and were living on less than half of our normal income, eating out was out of the question.  One thing I did know how to cook was taco's.  Brown the hamburger, put taco seasoning in, plop some onions, cheese, and sour cream on a tortilla and viola dinner was served!  After a while, those taco's got really old.  I remembered back home, my bro-in-law had made taco's one night for us all.  They were heaven to eat, and I had to see if I could come up with some sort of copy-cat recipe.  This has got to be one of the most simple meals I make, but oh so delicious.  My kids LOVE it and always go back for seconds and thirds. 

Chicken Taco's 

1 pound of boneless skinless chicken breast cut into chunks
1 can of black beans drained and rinsed
1 pack of taco seasoning (if you buy the LARGE container from costco use 1/4 cup seasoning)
3/4 cup water
1 can of corn
1 bag of spanish rice
grated cheese
tortillas
sour cream

Heat a little oil in a skillet and add chicken.  Cook chicken til golden brown.  Add the drained/rinsed black beans to chicken.  Then add your taco seasoning and water.  Cook on low and simmer covered about 10 minutes.  While the chicken is simmering heat up your corn and cook your spanish rice by following the package directions.  Grate your cheese and warm up your tortillas.  And that's it!  Pile all that yummy goodness onto a tortilla and enjoy!  This makes plenty for my family, I would guess about 6-8 taco's. 

Thai Chicken Wraps with Spicy Peanut Sauce

Recipe by Rachel Ray

Friends of ours made this for dinner one night and raved about it.  I love Thai food, and LOVE spicy peanut sauce so I had to try it! 

A few suggestions:  I didn't use the mint, it just seemed weird to me.  If you're going to make this for kids just grab a bag of cole slaw veggies and use that.  Bean sprouts and cucumbers were not a big hit with my kids.  Use the rice vinegar, or if you have to use just white vinegar use about half the amount it calls for.  I used white vinegar and it was too strong of a taste for me.  And lastly, double or triple the sauce if you're saucy people:)  And don't worry its not spicy at all!  If I were to make this just for Kirk and I, I would add more cayenne pepper.

Ingredients

• 3 (6-ounce) chicken breasts
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon grill seasoning

Salad:

• 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
• 2 cups fresh bean sprouts
• 1 cup shredded carrots, available in pouches in produce department
• 3 scallions, sliced on an angle
• 12 leaves basil, chopped or torn
• 3 tablespoons chopped mint leaves (4 sprigs)
• 1 tablespoon sesame seeds
• 2 teaspoons sugar
• 2 tablespoons rice wine vinegar or white vinegar
• Salt

Spicy peanut sauce:

• 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar or white vinegar
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 4 (12-inch) flour tortilla wraps

Directions

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.