Thursday, January 12, 2017

Chicken Lettuce Wraps

This recipe works as a main dish served with brown rice.

  • 1 teaspoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 small white onion, diced
  • 1 1/2 cups shredded carrot
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Siracha (can use less if less heat desired)
  • 1 8 ounce can sliced water chestnuts, drained
  • 2 green onions, thinly sliced
  • salt and pepper to taste
  • 1 head butter lettuce, washed with leaves separated.
  1. Add olive oil and ground chicken to a large non-stick skillet or wok. Cook and crumble over medium-high heat until browned. Drain fat.
  2. Stir in garlic, white onion, carrots, hoisin sauce, soy sauce, rice wine vinegar, ginger and Siracha until onions have become translucent,  about 2 minutes. Stir in chestnuts and green onions until tender, about 2 minutes. Season with salt and pepper, to taste.
  3. Spoon mixture into lettuce leaf and enjoy.

Wednesday, January 11, 2017

Hawaiian Haystacks

  • 2-3 chicken breasts, cooked and diced
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup milk
  • 4-6 cups cooked brown rice
  • Toppings
    • diced pineapple
    • diced tomato
    • diced green pepper
    • diced celery
    • diced green onion
    • shredded coconut
    • slivered almonds or cashews
    • shredded cheddar cheese
  1. In sauce pan add sour cream, cream of chicken soup and milk. Heat and stir in saucepan over medium heat until mixture is smooth.  Add chicken and simmer for about 5 minutes or until the mixture is heated evenly throughout.
  2. Serve over rice.
  3. Top it with all your favorite toppings.

Saturday, June 28, 2014

Steak Salad


  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 pound lean boneless sirloin steak, trimmed 
  • 8 cups spring-blend salad greens 
  • 1 1/2 cups red bell pepper strips
  • 1 cup vertically sliced red onion 
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil 
  • 1 teaspoon fresh lemon juice
  • (8 3/4-ounce) can whole-kernel corn, drained and rinsed

  • Directions

  • Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

  • While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Thursday, August 15, 2013

Kale Chips

  • 1 head kale, washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt or Season Salt (I like Tony's Cajun Seasoning), for sprinkling 
  1. Preheat the oven to 275 degrees F.
  2. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Toss in a bowl with olive oil and salt. Lay on a baking sheet and do not layer kale pieces. Bake until crisp, turning the leaves halfway through, about 20 minutes.

Monday, June 10, 2013

Homemade Low-Sugar Energy Bars

These were kind of an experiment when I was dying without sugar and really wanted a dessert.  Don't think of them as a dessert and you'll likely like them.  They are similar to a cliff bar, but definitely better tasting.

-2 cups oats (regular, not instant although instant would probably suffice if you're willing to sacrifice nutrition.
-1 cup natural peanut butter
-2/3 cup no-sugar added applesauce (I used an actual apple, cored and ground up in a food processor)
-2 eggs
-1 tablespoon vanilla
-1 tablespoon cinnamon
-semi-sweet chocolate chips (use sparingly, can omit)

Pre-heat oven to 350 degrees.  In a large bowl, mix together all ingredients minus the chocolate chips and the oats until well blended stir in oats and chips.  Line a cookie sheet with parchment paper and pile on the mixture.  Spray a spoon with non-stick spray or coat with olive oil. Use the spoon to spread the mixture on the cookie sheet.  Re-apply non-stick spray/olive oil as necessary. The mixture should be about 1/2 - 3/4 inch thick. Don't worry about making the mixture reach the edge of the sheet. Bake the mixture for about 10 minutes or until top feels slightly crusty and not sticky.  Cool for 5 minutes then cut into bars.

Buffalo Chicken Wraps

I'm on a training diet these days and finding good, flavorful, nutritious food that won't make me miss the old stuff is getting harder and harder to find.  This recipe is something I would eat whether I was on a diet or not and it's so easy!

  • Green Leaf whole lettuce leaves, washed.
  • 1/2 chopped, uncooked chicken.
  • 2-3 Tablespoons of olive oil
  • Crumbled blue cheese
  • 1-2 sliced avocados
  • 1 diced tomato
  • Buffalo sauce (mix together ingredients below)
    • 1/2 cup hot pepper sauce (such as Frank's RedHot)
    • 1/4 teaspoon Worcestershire sauce
    • 1/4 teaspoon red wine vinegar
    • 1/4 teaspoon garlic powder
    • Salt to taste (I usually use just a small sprinkle)

Lightly coat the bottom of a skillet pan with olive oil and heat over medium-high heat.  Sauté chicken in oil until cooked through and browned on both sides. Once chicken is cooked, stir buffalo sauce into chicken and remove from heat.  Use one leaf of lettuce per wrap.  Top with chicken, tomatoes, avocados, and blue cheese.  Fold and serve. Makes about 4 servings (two lettuce wraps per serving).

Thursday, April 25, 2013

One Sweet Slice Chocolate Cupcakes

Daniel and I first came across One Sweet Slice at a bridal show when we were engaged.  We fell in love with their black and white cupcakes and decided to have a black and white wedding case because of it.  We've tried a couple of times to make a cake like the one we tasted at One Sweet Slice, but with no luck.  Today, however, I struck gold when I found that they posted their recipe for chocolate cupcakes on Facebook.  Here it is:

1 cup granulated sugar
¾ cup plus 2 tablespoons all-purpose flour
¼ cup plus 2 tablespoons unsweetened cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 egg
½ cup sour cream
¼ cup oil
1 tablespoon real vanilla extract
½ cup boiling water.

Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners.
In a large heatproof mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Add the egg, sour cream, oil and the vanilla. Mix with a wooden spoon or silicon spatula (which I prefer) just until smooth and combined. Pour in the boiling water, and slowly mix starting from the center working your way out (this makes it easier to mix without the splattering.). The batter will be liquidy, but fear not, this is normal.
Divide the batter evenly among the lined cups.
Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.
Let cupcakes cool completely before frosting.

Decrease sugar by 1 Tablespoon
Decrease baking soda to just over ½ teaspoon
Decrease baking powder to just over ½ teaspoon
Increase flour by 1 Tablespoon
Increase egg by 1 (so add 2 eggs instead of 1 to the recipe)
Increase temperature to 370 degrees F

Also, I recommend checking the place out if you have never been there.  Best cupcakes I have ever had.