~ BBQ Chinese Chicken Lettuce Wraps~

This recipe is stolen from Rachel Ray :) 

What you need:

2 cups, 4 handfuls, fresh shiitake mushrooms (optional - my man HATES mushrooms) 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders2 tablespoons light colored oil, such as vegetable oil or peanut oilCoarse salt and coarse black pepper3 cloves garlic, chopped1 inch ginger root, finely chopped or grated, optional1 orange, zested1/2 red bell pepper, diced small1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped3 scallions, chopped3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market1/2 large head iceberg lettuce, core removed, head quarteredWedges of navel orange -- platter garnish

What to do: 

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.Preheat a large skillet or wok to high.Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

~Greek-style Turkey Burgers with Tzatziki~

Time: 25 minutes
Serves: 4-6


1 pound ground turkey 
4 ounces crumbled feta 
1 cup chopped fresh or frozen spinach
sliced tomato and red onion (optional)


Preheat oven to 425° (or fire up the grill).


1. Combine turkey, spinach and feta in a bowl. Mix well, season with salt and pepper.


2. Form six patties and place on a broiler pan (or on the grill).


3. Bake on center rack for 25 minutes. If you’re grilling, cook about 7 minutes on each side.


4. Meanwhile, combine all tzatziki ingredients in a small bowl. Mix well and adjust flavors to taste.


5. When burgers are cooked through, stick ‘em on a toasted bun and top with tomato, onion, and a hearty dollop of tzatziki. Or make smaller patties and serve two on a bed of lettuce.


And that’s dinner!

Tzatziki

6 ounces plain yogurt

1 tablespoon fresh lemon juice

1/4 cup minced peeled cucumber

1/4 teaspoon minced garlic

1/8 teaspoon dill 

salt and pepper

~gummy bear martini~

1 oz Dragonberry Rum

1/2 oz Grape Vodka

1/2 oz Black Cherry Rum

2 oz  Sour Mix

Pour all ingredients into a cocktail shaker.  Shake well.

Mixture should be a cloudy white color; if it is too sour, you can even it out with a splash of Sprite soda.

Pour into a chilled Martini Glass.

Garnish with Gummi Bears

!ENJOY! 

~easy guacamole salad~

what you need: 

2 avocados - peeled, pitted and diced

1 tablespoon sour cream (optional)

1 teaspoon salt

1 teaspoon ground pepper

1 large tomato, diced

1 onion, diced

1 jalapeno pepper, chopped

1 teaspoon finely chopped fresh cilantro 

2 tablespoons fresh lime juice

1 clove crushed garlic

what to do: 

In a medium bowl, use a fork to mash the avocados and stir in salt and pepper. Mix in the sour cream, tomato, onion, jalapeno, chopped cilantro, crushed garlic and lime juice.

GREAT served with chips or cinnamon twists,  or on hamburgers, or with tacos or.... 

~cheesy egg muffin~

what you need: 

1 toasted whole grain English muffin

2 tsp olive oil

1/4 ripe avocado

1 slice tomato

1 egg, poached

1 slice Swiss cheese

Freshly ground pepper to taste

what to do" 

Drizzle the English muffin with a little olive oil, then spread 1/4 ripe avocado on it. Top it off with the slice of tomato, Swiss cheese, poached egg and the pepper to taste. Enjoy!

~pan-roasted chicken w/lemon-garlic green beans~

what you need: 

6 tablespoons olive oil

2 lemons, 

1 thinly sliced, 1 juiced 

(hard roll lemons on counter to release the juices before cutting)

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts 

(bones left in, with skin, about 3 1/4 pounds)

what to do:

Preheat oven to 450°F. 

Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. 

Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper.

Add the green beans and toss to coat. 

Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. 

Add the potatoes to the same olive-oil mixture and toss to coat. 

Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. 

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. 

Place the chicken, skin-side up, in the dish or skillet. 

Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. 

Remove the chicken from the dish or skillet. 

Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. 

Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. 

Serve warm.

~chocolate eclair cake~

Made this yesterday for Easter dinner and my boyfriend wouldn't let me take it to the family dinner because he wanted to eat it all!!! 

what you need: 

1 (3.4oz) vanilla instant pudding

1 (3.4oz) chocolate instant pudding 
1 package graham crackers
3 cups milk (don't use skim)
16 oz whipped topping (don't use fat free)
1 (16oz) container chocolate frosting

what to do: 

mix vanilla pudding with 1.5 oz of milk for 2 minutes then fold 8 oz of whipped topping

in a separate bowl mix chocolate pudding with 1.5 oz of milk for 2 minutes then fold 8 oz of whipped topping

layer of graham crackers in a 9 x 13 pan 

cover with vanilla pudding mix

add another layer of graham crackers 

cover with chocolate pudding mix 

add another layer of graham crackers

cover with vanilla pudding mix

add another layer of graham crackers 

cover with chocolate pudding mix 

add another layer of graham crackers

cover with chocolate frosting 

chill in refrigerator at least 4 hours (overnight is best)