Chicken Lettuce Wraps Recipe

I work full time outside of the home and last week I came home to the most amazing aroma!  My husband found this awesome recipe online.  It was so good, we had to repeat it again tonight - and it was even better the second time!!  It tastes just like those fabulous yummy appetizers you get at that famous Asian restaurant (clue - the name is on the picture).

Ingredients

1 Tablespoon olive oil

1 pound ground chicken

2 cloves minced garlic

1 diced onion

1/4 cut hoisin sauce

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

1 Tablespoon freshly grated ginger

1 Tablespoon Sriracha (optional)

1 (8 ounce) can diced water chestnuts

2 chopped green onions

salt and pepper to taste

butter or iceberg lettuce

We started by boiling boneless chicken breasts and then running them through a food processor after they cooled a bit.  Be careful not to overdo it, or your chicken consistency will be too fine.  Heat the olive oil in a saucepan over medium high heat.  Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain the excess fat.  

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions are translucent, about 1-2 minutes.  Stir in the diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper.

Spoon into individual lettuce leaves.  This is also great with tortillas, crackers, or on little slices of bread as a cute appetizer.  Add a kick to your scrambled eggs the following morning!  It reheats almost as good as when you first made it!  

cindy

Easy Mexican Crockpot Chicken

I love my crockpot and as a working (outside of the home) mom, I need to use it more.  Here is a recipe I found on Pinterest from RecipeMothers.  I changed it up a little, so here is my version.  It's so easy you won't believe it.

Ingredients:
Boneless, skinless chicken breasts (I made 6, but whatever fits in the bottom of your crockpot)
can of black beans
can of corn (leave the liquid in)
can of Rotel
8 oz block of cream cheese
taco seasoning
ranch dressing mix
rice or tortillas (or both)

I always use a liner in my crockpot because I HATE cleaning it afterwards. Place the chicken breasts on the bottom of the crockpot. Dump the beans, Rotel and the whole can of corn (including the liquid) over the top of the chicken. Because I don't trust my husband to do too much, I put these ingredients in a bowl the night before.

The original recipe called for Fiesta Ranch dressing mix, but I couldn't find it so I improvised.  I used a taco seasoning and ranch dressing and mixed them together.  I used most of both packets because I had 6 chicken breasts, but use your best judgment as to the amount of seasoning you want. Dump it on the top of the vegetables.  Finally, place the block of cream cheese on the top.  No need to chop it up (unless you really want to).

Turn the crockpot on low for 6 hours.  Some versions of this recipe use chicken that is still frozen, so in that case I would plan on 8 hours. It would probably work well if everyone is out of the house all day. If you have a husband who forgets to turn the crockpot on at the right time, it will still work in 4 hours on high.

When it is done, stir so the cream cheese gets spread throughout.  Pull out each chicken breast, cut it up and return it to the pot.  You will probably be able to shred it with a fork - it is so tender!  Serve over rice or use in tortillas.  We did both.  The rice thickens it really nicely so it isn't runny in the tortilla.  My kids loved this and they are not generally an easy sell. 

Enjoy!

cindy

Adventures in Fundraising - Gourmet Meals for a Year

As some of my readers may know, I am the chairperson for the Mission Campaign for our youth choir, Pueri Cantores St. Bernard of Clairvaux, and my husband is the director.  We are raising money to travel to Rome on December 26 and sing for the New Year's Day Mass of Peace with Pope Francis!  It is a once-in-a-lifetime opportunity for 46 singers, ages 8 through 18, and it's even more special because we will be sharing the experience with 5,000 young singers from every continent!  I get the shivers every time I think of the trip for my 2 kids.

We had some pretty intense fundraising activity last Spring and are gearing up for our last push before we make our final trip payments in mid-October.  We did a number of "basket raffles," and made about $3,000.  As one of our "basket raffles," we raffled off 12 months of homemade gourmet meals, one per month.  Our winner was a nice couple in our parish choir.  I've made several of these meals and although it is a bit of work, it's fun for me.  I wouldn't call my self a gourmet cook by any stretch (don't tell them that!), but I can follow a recipe and enjoy trying new ones.

This month's menu includes:

Cucumber Ginger Sesame Salad
Honey Mustard Chicken
Rice
Garlic Parmesan Mashed Cauliflower
Meyer Lemon Pound Cake
Peach Raspberry Sangria

I've linked two recipes to the items above (none are original to me!).  The other items I found inspiration, but in the end changed them in favor of my own recipe.  One of those was the Cucumber Ginger Sesame Salad:

It's very easy - cucumber, carrots, edamame and toasted sesame seeds.  I used a store bought Asian Sesame dressing.  The best part of this recipe was cutting the cucumber.  Using a potato peeler, I worked around the top of the cucumber to make twists that are so pretty! Before mixing them with the other ingredients, I laid them out to dry a little.  I hate when cucumber salads are watery because of the cucumbers.

  

These meals are delivered on the third Sunday of every month.  I try to make extra of everything so I can feed my own family as well.  This month I started about 24 hours before delivery with the pound cake and sangria.  I will admit I'm cheating a bit, using a store bought mix. This one is from Krusteaz and if the smell while baking is any indication, this is going to be seriously yummy!

 






I have always wanted to make sangria, especially a white peach version.  For the fruit, I used 2 yellow peaches and 1 white nectarine with raspberries.  Then I added 1/2 c. of peach schnapps, 1/2 c. of brandy, 2 12 oz cans of 7-Up and 2 bottles of Moscato wine. That will make about 10 good servings of sangria. A good sangria requires at least 8 hours to mix and I'm gave mine 24. And oh, it was worth the wait!

I was also pleased with the Honey Mustard Chicken (see link to recipe above).  I served it over white rice.

Hey, if you appreciate this fundraising suggestion, the recipes or just my blog, we would love your support.  Our YouCaring fund is HERE and even the smallest donations are appreciated!

Cindy