PF Changs Lettuce Wraps Recipe Hey there, darlin! I see you're new here. Check out my monthly newsletter, where I send out free recipes and giveaway lots of cookbooks and fun kitchen gadgets. I've also got a new book out, which I wrote to celebrate my favorite things ever: pasta and CHEESE. Why should you care about this PF Changs Lettuce Wraps Recipe? So you waited until the last minute to make reservations for Valentine’s Day, and everywhere is booked. The way I see it, you have two options: try your chances downtown, or make something at home. This recipe is pretty easy – my friend Lisa made it just last week, and she downright hates to cook. You could even make this recipe with leftover chicken from another dish, if you’ve got some lying around. Wanna-be PF Chang’s Lettuce Wraps Recipe Author: Stephanie Stiavetti Recipe type: Entree Cuisine: Asian Serves: 4 Prep time: Cook time: Total time: Despite the long ingredient list, you can throw this together in about 30-45 minutes. Ingredients Instructions (Photo credit: Uchu75)
Honey Lime Chicken (inspired by Sunset Magazine) Leave it to Sunset Magazine to come up with a variety of delicious marinades to suit any purpose and serve them up in one cool issue (August 2010). Recently I made the two "Perfect for Seafood" marinades - Lemongrass, Chile and Coconut Milk Shrimp and Chile Ginger Shrimp. Both were fantastic, so this time I decided to try the honey lime marinade from the "Perfect for Chicken" section and I was very pleased with the outcome.It doesn't get any easier than this - 5 simple ingredients (not including the salt and pepper), marinade overnight, and throw on the grill. Then sit back and enjoy the lime-infused, honey-crusted chicken. Serves 4-6 Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes 2 Tablespoons honey 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)
Sweet Chili Sauce - Thai Sweet Chili Sauce Recipe Instead of buying sweet chili sauce, try making this easy recipe! It only takes a few minutes to put together, and you can find everything you need for it in your pantry or at your local supermarket. There are no added chemicals or unhealthy ingredients in this homemade version, so it's also healthier. Thai sweet chili sauce makes a superb condiment for many Thai dishes - excellent with chicken and fish as well as seafood. Prep Time: 2 minutes Cook Time: 15 minutes Total Time: 17 minutes Yield: Makes 1/2 Cup of Sauce Ingredients: 1/2 cup rice vinegar (or substitute white vinegar)1/2 cup + 2 Tbsp. white sugar1/4 cup water3 Tbsp. fish sauce2 Tbsp. sherry (or cooking sherry)3 cloves garlic, minced1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce)1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water Preparation: Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot.
Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. I'm sure meatloaf and mashed potatoes are right up there too. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.
Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:
Cheesy Cauliflower Pancakes A couple weeks ago Giz over at Equal Opportunity Kitchen posted a recipe for Cauliflower Pancakes. They sounded & looked wonderful to me so the head of yellow cauliflower in our fridge was quickly marked for pancakes. When I mentioned them in my weekly menu Dawn at Vanilla Sugar said she hoped there would be cheese in them. Well that was like a light bulb going on over my head. Of course there would be cheese in them! Cheese & cayenne! These were such a simple side dish & a great use for cauliflower (it seems we always end up roasting it). I liked them with a little sour cream to dip them in while Matt preferred them with a little more cheese grated over the top. Cheesy Cauliflower Pancakes 1 head cauliflower2 large eggs1/2 c cheddar cheese, grated1/2 c panko1/2 t cayenne pepper (more of less to taste)saltolive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Coat the bottom of a griddle or skillet with olive oil over medium-high heat.
Chili & Cheese Macaroni Comfort food is always welcome on the table. In our house, we love macaroni and cheese along with the different variations. To prove it, I shared 12 mac & cheese recipes along with a version using buttermilk not too long ago. So here's another version to add to our growing list of mac & cheese variations. This time, I incorporated some favorite hot dog toppings, chili and cheese. Chili & Cheese Macaroni recipe slightly adapted from Cook's Illustrated table salt 1/2 pound elbow macaroni (about 2 cups uncooked pasta) 3 tablespoons vegetable oil 1 1/2 pounds ground beef (85% lean) 2 medium onions, chopped 1 red bell pepper, stemmed, seeded and chopped 6 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon ground cumin 1 (28 oz) can crushed tomatoes 1 (14.5 oz) can diced tomatoes 1 tablespoon light brown sugar 12 oz Colby Jack cheese, shredded (about 2 1/2 cups) Preheat the oven to 400 degrees. Bring 4 quarts water to a boil in a large pot over high heat.
One-Bite Wonders I have been saving this recipe in my arsenal for the next time I throw a baby shower. I do that fairly often. I see a recipe and think, "that would be perfect for a (fill in the blank with your choice of occasion - baby shower, Super Bowl party, cocktail hour, you name it). Since I had tons of leftover baked ham from New Year's Day, I figured this would be the perfect time to test drive this recipe. Mini Frittatas with Ham and CheeseAdapted from Cooking Light December 2001 Yield 8 servings (serving size: 3 frittatas) Ingredients Cooking spray 1/2 cup finely chopped onion 2/3 cup chopped reduced-fat ham (about 2 ounces) or left-over baked ham 1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese 1/8 teaspoon cayenne pepper 1/8 teaspoon dried thyme 1/8 teaspoon fresh ground black pepper 4 large egg whites 1 large egg Preparation Preheat oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ham; sauté about 3 minutes.
Honey Glazed Chicken and Bacon Bites I had an idea. Actually, it was more like my three hundred and forty-sixth idea for this month and I now have the hips to show for it. No biggie, I consider it a small sacrifice for eating food that tastes this good. So I asked myself: “Would it be a really crazy idea to wrap loads of bacon around chicken strips and brush them with a spruced up honey marinade?”. Why yes, Kay, it would be. But frankly, I like crazy. See, now that’s what happens when you blog from your desolated home or kitchen (in the burbs). Anyway, it turned out nothing short of a phenomenal idea that I simply have to share here in my little corner of the www. Ingredients: 1 pound boneless chicken breasts 20 thin bacon slices 3 tbsp honey 2 tsp coarse mustard fresh lemon juice Optional: salt Directions: Cut the chicken breasts—or fillets, as we call them here—in thin strips. Note: I’m using the Dutch equivalent to bacon in this recipe. Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.