Coq au Vin

I like this dish with a side of mashed potatoes.

Ingredients:
* 4 skinless, boneless chicken breast halves
* 2 cups small whole fresh mushrooms
* 1 cup thinly sliced carrots
* 1 cup Burgundy wine
* 16 pearl onions, peeled
* 1 tablespoon bacon bits (can use Bac-Os)
* 1 tablespoon chopped fresh parsley
* 2 cloves garlic, minced
* 3/4 teaspoon dried marjoram, crushed
* 3/4 teaspoon dried thyme, crushed
* 1/2 teaspoon chicken bouillon granules
* 1/8 teaspoon ground black pepper
* 1 bay leaf
* 1 1/2 cups cold water
* 1/8 cup all-purpose flour

Directions

1. Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
4. In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.

Thai Basil Lettuce Wraps

This recipe is super easy but it looks and tastes fancy. I won an iron chef competition among friends with this recipe! One warning though - it doesn't smell so great while it's cooking, but the final product is delicious.

Ingredients:

• 1lb pork
• 2 cups bean sprouts (can used canned sprouts)
  
• 1 bunch fresh basil
• 1 head romaine lettuce
• 1 cup hoisin sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon water
• chopped roasted peanuts

Directions:

1. Bring a stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 15-20 minutes, or until cooked through. Allow to cool, and slice into thin strips.
2. Meanwhile wash lettuce and basil. Break lettuce off at the root.
   
3. Stir fry sprouts in a small (tablespoonish) amount of oil.
   
4. In a separate sauce pan, warm hoisin sauce, peanut butter, and water over medium-high heat. Bring to a boil, and immediately remove from heat.
   
5. Combine pork, sprouts, and sauce.
   
6. Place a couple of basil leaves on top of lettuce leaves, scoop pork mixture onto leaves, then top with roasted peanuts. Wrap and serve. Makes about 10 wraps.