Friday, October 3, 2014

It's Time For a Change

I've had this blog for about 4 1/2 years and I feel like it's time for a change. So I'm starting a new blog... The Traveling Circus. Ideas to make your life feel like less of a circus. In my new blog, I will share tips on travel, saving money, and family life. I'll post all of my new recipes on the new blog and I'll also repost some of my favorites. I'll leave this blog here so you can still view all of my recipes that I've posted. Check out the new blog!

Monday, September 22, 2014

Thai Chicken Wraps with Peanut Sauce

Printable Recipe

Thai Chicken Wraps with Peanut Sauce

Chicken:
1 1/2 lbs boneless skinless chicken breasts
1 tsp garlic powder
1 tsp pepper
1 tsp salt
1 tsp sugar

Peanut sauce:
1/4 cup creamy peanut butter
2 Tbsp canola oil or peanut oil
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 tsp red pepper flakes

Veggie saute:
2 tsp olive oil
1/2 red onion, diced
1 cup shredded cabbage
1 cup shredded carrots
1 Tbsp fresh grated ginger
2 cloves garlic, minced

To wrap:
6 12-inch flour tortillas
3 cups hot cooked rice
4 green onions, thinly sliced
chopped roasted salted peanuts

Combine garlic powder, pepper, salt, and sugar in a small bowl. Rub mixture onto both sides of chicken. Grill the chicken or cook in a skillet for about 5 minutes on each side until cooked through. Place on a plate covered with foil. Let chicken rest for 5-10 minutes before slicing into strips.

Combine the ingredients for the peanut sauce in a blender or food processor and blend until smooth. Set aside.

In a large skillet, heat olive oil over medium heat and add the onion, cabbage, carrots, ginger, and garlic. Saute, stirring often, for 4-5 minutes, until the veggies are crisp tender.

Place a scoop of the warm rice on a tortilla. Top with sliced chicken, sauteed veggies, and sprinkle the peanuts and green onions on top. Drizzle with peanut sauce. Roll up tightly.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Thursday, September 4, 2014

Chicken and Sausage Jambalaya

This was so delicious! It's good the way that it is but I think next time I will add shrimp.


Chicken and Sausage Jambalaya
1 lb smoked sausage, cut into 1/4 inch slices
1 lb chicken, cut into bite-size pieces
2 Tbsp flour
2 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3 ribs celery,chopped
1 medium bell pepper, chopped
1 tsp dried basil
1/4 tsp creole or cajun seasoning
1 can (10 oz) diced tomatoes with green chiles
1/2 tsp sugar
1 1/2 cups chicken broth
2 cups hot, cooked rice

Start cooking the rice so it will be ready to add in during the last step.

In a 4-6 quart pot, cook sausage and chicken over medium heat. Drain the grease if necessary. Remove meat and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for  one minute. Add the vegetables, spices, tomatoes, and sugar. Mix well. Simmer over low to medium-low heat for 15-20 minutes, stirring occasionally, until the vegetable are mostly tender. Add the sausage and chicken back to the pot and cook for 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot steamed rice.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Thursday, August 28, 2014

Santa Fe Chicken Salad Wraps

Printable Recipe

Santa Fe Chicken Salad Wraps
1 1/3 cup sour cream
2 Tbsp lime juice
1/2 tsp black pepper
1 tsp salt
1/2 tsp paprika
1/2 tsp cumin
3 Tbsp chopped cilantro
3-4 green onion, sliced
2 lbs shredded cooked chicken
1 can black beans, rinsed and drained
1 red bell pepper, chopped
1 cup corn

For the wraps:
tortillas
baby spinach or romaine
avocado slices

Combine sour cream, lime juice, black pepper, salt, paprika, cumin, and cilantro. Add green onions and chicken and stir until well combined. Fold in black beans, bell pepper, and corn. Cover and chill until ready to serve. To serve, layer chicken salad, spinach or romaine, and avocado in tortillas. Fold in the ends of the tortilla and roll up.

Serves 6-8

Recipe adapted from Good Life Eats

Friday, August 22, 2014

Thursday, July 24, 2014

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