Asian Lettuce Wraps

I've been wanting to make lettuce wraps for a long time and I finally got around to it and they did not disappoint! These were so good and we ate them up! This is definitely a recipe I will repeat often.

What you need:

1 lb ground chicken

1 Tbs sesame seed oil

2 garlic cloves- minced

1 small can water chestnuts- chopped

6 basil leaves

2 Tbs hoisin sauce

2 Tbs teriyaki sauce

2 Tbs soy sauce

1 tsp rice vinegar

1 tsp ground ginger

1 tsp cornstarch

1 head of bib or butter lettuce

2 green onions- chopped

Chow mien noodles

- In a large skillet heat up the the sesame oil and add the chicken. Cook until done, making sure it's crumbly. Add the garlic. Then add the chestnuts and cook on low for a few minutes. Add the basil leaves.

- In a mixing bowl, combine the hoisin, teriyaki, soy sauce, rice vinager, ginger and cornstarch. Whisk until well combined. 

- Pour sauce over chicken and heat on medium high for 2 minutes. Remove basil leaves and add green onions.

- Spoon into lettuce and top with chow mien noodles for some crunch. You can dip into soy sauce if desired. 

Enjoy!

Energy Bites

These energy bites are healthy, yummy, and fills you up. And who doesn't need a little pick me up in the morning, middle of the day or even at night? Because I always do!  Yay for something that gives you energy!

What you need:

1 cup dry old fashioned oats

1/2 cup creamy peanut butter

1/2 cup ground flax seed

1/3 cup honey

1/2 cup chocolate chips

1 tsp vanilla extract

Stir all ingredients together in a bowl, cover and refrigerate for at least 30 minutes.  

Roll into balls.

Keep in fridge, makes approximately 20 balls, stays good for about a week.

2 Ingredient Banana Bread Muffins

The Six Sisters have done it again!  I couldn't believe how easy these muffins were and I almost wanted to cry when they came out so perfect, because what kind of recipe only has two ingredients and turns out amazing?! I really wasn't expecting these muffins to turn out as good as they did.  I just had to adjust the baking time from the original recipe and bam they were amazing!  Yes, "were" because we ate them up so fast.

A couple of fun facts about me:  I hate bananas.  I hate smoothies with bananas in them, juices, yogurt, you name it.  But I'm obsessed with banana bread.  Oh I could eat up a whole loaf of banana bread like nobody's business.  Also, every time I spell banana I have to stop and sing Gwen Stefani's Hollaback Girl song to myself just to make sure I'm spelling it right.  I know I'm not the only one out there that does this.

What you need:

4 very ripe bananas

1 box of yellow cake mix

- Preheat oven to 350 degrees.  

- Spray with non cooking spray or line with muffin liners a standard muffin tin 

- In a large bowl, mash bananas up really well then add the cake mix.  Stir for a couple of minutes until mixture turns into sticky dough.

- Fill tins and bake for 25-30 minutes.

Makes 9-12 standard muffins.

You can always add any mix in to the dough before cooking: chocolate chips, nutmeg, blueberries, nuts, cinnamon etc..

A couple of tips:

- When bananas start to go bad on your counter, don't throw them away, freeze them.  They will turn brownish/black in the freezer and that's perfect.  When you're ready to use them, just let them unthaw a little and it's the best way to make banana bread/muffins.  They mash up so well!

- When muffins are starting to look done, take a knife and put it through the middle of a muffin.  If it comes out clean then they're done.  If it comes out sticky and doughy then they need more time.

Muffin Tin Tacos

These Muffin Tin Tacos are such a fun variation to normal, boring tacos.  They are super easy to put together and delicious.  Serve them up at your super bowl party for your friends and family!

What you need:

5" corn tortillas

2 chicken breasts covered in taco seasoning- shredded

1 can of black beans- drained and rinsed

1 4 ounce can sliced black olives- drained

1 4 ounce can sliced jalapeño peppers- drained

cumin

1 ripe tomato diced

shredded cheese

salsa

avocado

sour cream

- Preheat oven to 350 degrees.  Spray a 12 cup regular muffin tin with non  stick spray.

- Place the tortillas to fit into each tin.

- Add a spoonful of chicken, beans, olives, jalapeños, a 1/2 tsp cumin, tomato and a handful of shredded cheese into each tortilla.

- Bake 20-25 minutes until cheese is melted and edges are golden brown.  

- Top with optional salsa, sour cream and avocados.

3 Ingredient Parmesan Crusted Pesto Potato Bites

Who else is getting ready for the Super Bowl this Sunday?!  All week I'll be posting recipes that will surely make your Super Bowl party a hit!  These pesto potato bites are so delicious and ridiculously easy.  With only 3 ingredients, how can you not try these bad boys out?!

What you need:

2-4 russet potatoes

a jar of basil pesto

parmesan cheese- shredded or grated

- Preheat the oven to 450 degrees.

- Wash and scrub the potatoes leaving the skin on.  Cut into large cubes.

- Put the potatoes in a large ziploc bag and add pesto (I used about a 1/2 cup for each potato). Shake the bag until all the potatoes are covered well and pour onto a large cooking sheet, spreading the potatoes out evenly.

- Sprinkle desired amount of parmesan cheese over the potatoes.

- Cook for 25-30 minutes, flipping potatoes over halfway through.

Serves 4-6 people

Enjoy! 

Cranberry Salsa

If you need a fun, easy and festive dish for your holiday parties, look no further!  This cranberry salsa is so great and has so many flavors in one bite!

What you need:

1 pkg fresh whole cranberries (not canned)

1/2 cup honey

1 Tbs lime juice

1 jalapeño (seeds cuts out and diced)

1/2 cup fresh cilantro (chopped)

1/2 cup green onions (chopped)

1 tsp cumin

a block of cream cheese

- Place all ingredients in a food processor or blender and pulse a few times until everything is mixed together well but not completely blended.

- Serve over cream cheese with crackers or chips.

Enjoy!

Strawberry Poppyseed Pasta Salad

Real talk for a second.  School is a beast this month.  I don't know why teachers have to wait until the last of the semester to pile up all the work instead of gradually giving it over the four months.  Needless to say, I'm not blogging or cooking as much I'd like lately.  I have so much writing and math to do it's ridiculous.  I'm actually enjoying a math class for once in my life but with my writing class, I haven't been able to focus on math and now I have piles of math problems to do.  Anyways.. Once this semester is over in a couple of weeks I'll be throwing out new recipes left and right!

It's clearly not summer anymore (boo), but that doesn't mean you can't whip up this delicious summer inspired pasta salad.  And let's all take a moment to be grateful for Six Sisters' Stuff.  Seriously, what would I do without them?!  I got this recipe straight from them and wouldn't change a thing- well because it's amazing!  So easy to throw together and only has a few ingredients.

What you need:

1 16 oz package of bow tie pasta

3/4 cup creamy poppyseed dressing

3/4 cup light mayonnaise

2-4 green onions- sliced

1 11oz can of mandarin oranges- drained

2 cups strawberries- sliced

- Cook pasta al dente, drain and put in a large bowl.  I put the noodles in the fridge for about 20 minutes so they cool.

-  In a separate bowl, mix together poppyseed dressing and mayonnaise.  

- Take the dressing mix and fold into the pasta.

- Add strawberries, oranges and onions. 

-  Cool in the fridge for an hour before serving.

Enjoy!

Recipe: http://www.sixsistersstuff.com

Crack Dip

This dip is truly amazing.  My friend and neighbor, Brandi, made this for us a couple times when we'd go up to a friend's cabin.  It's one of those dips that you can't stop eating even you're stuffed.  I asked her what she called it and she just said chip dip, so I had to rename it Crack Dip because it's so addicting.  It's also the easiest thing to throw together and only has 4 ingredients!  I went to a family Halloween party last night at my in-laws and decided to make it into pumpkin "throw up" to make it festive, but it can be served just as great in a bowl!

What you need:

1 stick butter

1 8oz block cream cheese

1 can white shoepeg corn

1 4.5 oz can chopped green chilies

In a microwave safe bowl, combine the butter and cream cheese.  Microwave on high for 30 seconds, take out and stir.  Continue microwaving at 30 second increments until all the way melted.  Whisk until smooth.  Add the corn (drained) and green chilies (undrained) to the mixture and microwave until hot.  Serve with tortilla chips.

Enjoy!  And don't feel bad when you eat the whole bowl without realizing it!

Spicy Ranch Chicken Pasta Salad

Summer is over, but that doesn't mean you can't still make a yummy pasta salad.  The dressing on this pasta salad is easily the best part of this recipe.  This is such a fun, colorful, and delicious salad that will bring a smile to everyone's face that tries it!

What you need:

1 pkg. pasta- cooked al dente

2-3 boneless chicken breast- cooked and diced

1 can black beans- drained and rinsed

1 can kidney beans- drained and rinsed

1 packet taco seasoning

1 pkg. frozen corn

1 green pepper- chopped

1 can of sliced olives

1 cup onion-chopped

1 large tomato- chopped

2 cups grated cheese

Mix all ingredients together in a large bowl.

Dressing:

2 cups mayonnaise

1 cup buttermilk

1 pkg. of Hidden Valley spicy ranch salad dressing and seasoning mix

Add dressing to the salad and chill in the fridge.  Add Fritos right before you serve.

Recipe inspired by: http://www.butterwithasideofbread.com

Chicken Salad

Well, school has just started and I'm already stressed to the max.  There are just so many papers due all the time.  I hate teachers that give you busy work, especially big essays, just for the fun of it.  This semester looks like it won't be slowing down for me at all, but I'll try my best to keep the recipes coming!
Now that I've got the boring stuff out of the way, let me introduce to you all the best chicken salad you will ever eat!  My husband has referred to it as crack because it is so addicting.  He really can't stop eating it if it's around.  My mom makes this for baby/wedding showers, family get togethers, baby blessing, and us kids always request this for dinner, especially in the summer.  This chicken salad is a huge crowd pleaser and a must try!

what you need:

2 cups cooked chicken- diced into small pieces

1 1/2 celery- chopped

2 Tbs green onion- chopped

1 small can pineapple tidbits- drained

1 1/2 cup red grapes- cut in halves

1/2 cup of slivered almonds

2 Tbs lemon juice

1 cup mayonnaise

1 tsp salt

1 1/2 cup shredded cheese

Mix all ingredients together in a large bowl until well combined and let sit in the fridge over night.  Serve on rolls, croissants, or just eat it out of the bowl!  I dare say this serves 15-20 people depending on how much people eat.

Easy Pasta Salad

The easiest salad to throw together for any summer get together!  You can add anything you want to this salad or take out things I suggested.  My wonderful sister, Kim, found the best dressing to use.  Wish Bone's House Italian is more thick and creamy and less oily than regular Italian dressing.

what you need:

1 package of garden rotini pasta

1 can of sliced olives-dranied

1 green pepper chopped

cherry/grape tomatoes sliced in halves

parmesan cheese

1 small block of cheese chopped

anything else you'd like to add

Wish Bone's House Italian Dressing

-Cook pasta according to box.  Drain and rinse with cold water.
-Add all ingredients in a large bowl adding the dressing until the taste is to your liking.
-Refrigerate until cold.
-Serve and enjoy!

Grilled Chicken Pesto Pasta Salad

This is my new favorite pasta salad.  We ate this up pretty fast at my house.  This would be a great dish to take to a potluck or BBQ.  It can served warm or chilled (I preferred warm).    

what you need:

-16 oz package of any shape pasta

-2 boneless chicken breast

Montreal Chicken Seasoning 

(I use this almost every time I cook chicken now!)

-1 7 oz container of refrigerated basil pesto 

(I even found this at Walmart by their deli)

-1 cup of shredded parmesan cheese

-Cook the pasta al dente according to the package

-Season the chicken and transfer to a nonstick skillet and cook until golden brown.  Cut into thin slices or chunks.

-In a large serving bowl, combine the pasta, chicken, pesto and parmesan cheese.  Mix well and serve.

Grilled Chicken Caesar Wraps

So it's been a couple of weeks since I've posted anything.  My little monster knocked our camera off the counter and broke it.  Good news is that the camera was still under warranty.  Bad news is that they've had it for 2 weeks and we still haven't gotten it back.  I've been taking pictures with my iPhone, but they're such bad quality that I didn't want to use them.  But since it's been forever since I've posted a recipe, I decided to just post these pictures and change them out one day with better ones.

These grilled chicken caesar wraps are seriously the easiest recipe.  The total prep/cook time was about 5 minutes.  These wraps might become a regular at my house.

What you need:

flour tortillas

cooked chicken cut into strips

roman lettuce

grape or cherry tomatoes

shredded parmesan cheese

your favorite caesar salad dressing

I didn't put how much of each ingredient you need because it's up to you.  Lay out your tortilla and layer the dressing, lettuce, tomatoes, chicken and cheese (put how every much of each item you want).  Roll up and you have dinner ready!

Pear & Feta Salad with Red Wine Poppy Seed Dressing

My mom got this recipe from a lady in her neighborhood and I stole it from her.  This Pear and Feta Salad is so delicious and it even looks really pretty!  It's easy to make and always a hit with crowds.  The homemade dressing is my favorite part!

What you need:

Dressing:

1 bottle of Brianna's poppy seed dressing

1/3 cup red wine vinegar

Sugared Pecans:

1/4 cup sugar

2/3 cup pecan pieces

1 Tbs butter

Salad:

1 bunch of roman lettuce

6 cups spring mix

2 chopped or sliced Bosc or Anjou pears

4-6 oz feta cheese

craisins

For the dressing: combine the poppy seed dressing and vinegar in a small jar and shake well.  Refrigerate.

For sugared pecans:  mix together the sugar, pecans and butter in a medium saucepan.  Cook over medium heat until the sugar melts.  Make sure the pecans don't burn, they can turn really fast.  Spread a sheet of foil out and dump the pecans on it to cool.  Break apart when cool.

For salad:  Mix together greens, feta cheese,craisins and pecans.  Top with the delicious dressing and enjoy!  

Grilled Chicken Caesar Pasta Salad

I don't know if it's the nice spring weather or what, but I'm obsessing over salads lately!  This grilled chicken caesar salad pasta salad has so much goodness in it that it is a must try!  I found this recipe on www.sixsistersstuff.com and changed it up a little to fit my liking.  Take this salad to your Easter dinner this Sunday, and you'll be hit with the whole family!

What you'll need:

2 Chicken Breast Grilled and Sliced

1 Bunch of Chopped Roman Lettuce 

2 Cups of Cooked Penne Pasta- Chilled

1 Diced Cucumber

2 Cups of Cherry or Grape Tomatoes Sliced in Two

1/2-1 Cup of Parmesan Cheese

Croutons

Caesar Dressing (I love Newman's own Creamy Caesar, pictured below)

Mix everything together- just eye it and use what you want to your liking.  More or less of each ingredient, doesn't matter!  I put the salad in the refrigerator for a couple hours to chill all the ingredients and add the dressing just before serving.  Enjoy!

Easy Sweet Potato Fries

What you'll need:

1 Large Sweet Potato (can feed 2-3 people)

2-4 Tablespoons of Olive Oil

1 Teaspoon of Paprika

1 Teaspoon of Cumin

1 Teaspoon of Salt

Preheat the oven to 450 degrees.  Get a good chef's knife and chop the sweet potato into strips.  They should be about 1/2" thick or a little less.  After the sweet potato is cut up, make sure to dry the strips really well.  Place the strips into a large plastic bag and add the olive oil.  Shake around so that all the strips are covered.  Add in spices (use how much spices you desire, what I put is what I like), and shake around.  Pour the fries onto a large baking sheet and spread them evenly around the sheet.  Put them in the oven and bake for 30 minutes flipping them after the first 15 minutes.  Really keep an eye on them and make sure they're baked to your liking! Enjoy!