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

Honey Lime Chicken Skewers

My kids went nuts over these chicken kebobs! They were so delicious! I doubled the original recipe to make enough for my family but it almost wasn't enough. My kids are pigs! This is definitely a new fave!

Printable Recipe

Honey Lime Chicken Skewers
6 Tbsp soy sauce
4 Tbsp honey
2 Tbsp vegetable oil
juice of 2 limes
4 garlic cloves, minced
2-3 tsp siracha sauce
red pepper flakes, to taste
4 Tbsp cilantro
2 lbs chicken, cut into large chunks

Combine all ingredients for the sauce and pour over chicken. Cover and marinate in the refrigerator for at least 1 hour. Thread chicken onto skewers. Grill 5-7 minutes on each side until cooked through.

Serves 6

Recipe adapted from Kitchen Meets Girl

Thursday, July 24, 2014

Cuban Street Tacos

Printable Recipe

Cuban Street Tacos
4 lb boneless pork butt or pork top loin roast, cut into 2-inch chunks
1 Tbsp salt
1 Tbsp vegetable oil
1 cup water
1 cup chicken broth
1/2 tsp pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
2 bay leaves
3 cloves garlic, minced
1 jalapeno, minced
1 onion, chopped
juice of 1 lime
1 medium orange, halved and juiced, rinds reserved

Garnishes:
corn or flour tortillas
chopped cilantro
chopped lettuce
chopped tomatoes
shredded cheese
sour cream
guacamole
salsa

Rub the pieces of pork with salt. Refrigerate for at least 1 hour.

In a dutch oven or heavy-bottomed pot, heat oil over medium heat until the oil is hot. Add pork and sear each piece on all sides, working in batches, if needed. Place the browned pork in a slow cooker. In the same pot used to sear the pork, pour in the water and chicken broth, scraping the bottom of the pan to the get all of the brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice, and orange rinds and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.

Remove the bay leaves and orange rinds and discard. Remove the pork into a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and bring to a boil over high heat. Let the mixture boil until it is reduced to about 1 cup and is slightly thickened, about 10-15 minutes.

Shred the pork and place on a large platter. Spoon the sauce over the pork. Serve in tortillas topped with desired garnishes.

Serves 8-10

Recipe adapted from Mel's Kitchen Cafe

Wednesday, July 9, 2014

Kicked Up Ramen Noodles- Kung Pao Style

Printable Recipe

Kicked Up Ramen Noodles-Kung Pao Style
3 Tbsp canola oil, divided
1 1/2 lb chicken breasts, cubed
1 bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp crushed red pepper
4 cups chicken broth
5 pkg ramen noodles, seasoning packets discarded
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced

In a large skillet, heat 2 Tbsp of the canola oil until hot and rippling. Season chicken with salt and pepper and add to the pan. Cook until chicken is cooked through. Remove from skillet. Add remaining oil to the skillet until hot. Add bell pepper and peanuts and cook until peppers are softened, about 2-3 minutes. Remove and add to the chicken, leaving the oil in the skillet. Add garlic, ginger, and crushed red pepper to the skillet. Cook and stir for 30 seconds. Stir in chicken broth. Break ramen noodles into small chunks and add to the skillet. Bring to a simmer and cook, tossing with tongs, until ramen is tender but liquid is still in the pan, about 2-4 minutes. Stir in hoisin sauce, rice vinegar, and sesame oil. Simmer until thickened, about 1 minute. Stir in chicken, peppers, and peanuts. Sprinkle with green onions.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

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