My apologies to those of you who received all of my updates…the wordpress site kept losing my blog post! So I updated it a LOT.
This is a good one…the trifecta…3 recipes in one! This will make up for my non-posting week. (Hopefully)
- Asian Crockpot Chicken
- Thai Peanut Sauce
- Lettuce Wraps
This is an awesome dinner recipe…great mix of protein and veggies, and minimal on the carb fare.
Fire up the crockpot in the morning, and it’ll be done by the time you’re home from work/ready to make dinner.
- 3-4 frozen chicken breasts
- soy sauce
Add chicken to the crockpot.
Add some soy sauce. (3 Tbsp-1/4 cup)
Add a cup of water.
Now a tablespoon (or 2-3 cloves) of garlic.
A little lime juice (just a squeeze).
A dollop of honey (this will give it a teryaki-like flavor),
This is a PERFECT marinade if you stopped here. So if you don’t have this next spice, just skip it! My gram gave it to me and I love it: tequila lime seasoning. Add a shake or two. (from Cabella’s, of all places!)
Now cover it, and cook it on low for 6-8 hours. There’s your asian crockpot chix.
Thai Peanut Sauce (this is from Camille’s kitchen, and since she debuted it this summer, it’s become a staple in the Bailey household) I do not measure, so for those of you who strongly dislike my “a pinch of this” and a “dash of that,” I’ve added some general meausurements. You can always doctor it up a bit at the end.
In addition to lettuce wraps, I use this sauce for marinades, bbq chicken satay, stir fry, and even salads.
- 1/3-1/2 cup peanut butter
- 3 Tbsp-1/4 c. soy sauce (i like the lite, less sodium)
- 1 Tbsp or less of chili paste
- 1 Tbsp/a big squeeze of lime juice (or a fresh lime)
- 2-3 cloves of garlic
- 1 Tbsp of brown sugar
- a dash (1 tsp) of rice vinegar (not pictured)
Grab a bowl and start with the pb.
Now add the chili paste.
Now for a little lime juice (I accidentally used lemon, but it’s good, too.)
A lil brown sugah,
Now heap in the garlic,
Add the soy sauce, and a dash of rice vinegar.
Now mix it all up. It will be a paste. If you want it more liquid-like, you can actually add a little bit of water.
**If you want other dipping sauce recipes for your lettuce wraps, they have GREAT ones online.
- butter lettuce, washed and leaves separated
- mushrooms, chopped
- carrots, shredded
- cucumber, sliced and diced
- cilantro, washed and clipped
- bean sprouts
- sweet onion, sliced
- peanuts, chopped
- thai peanut sauce
Chop up some mushrooms. (any type would be good!)
Grab your cheese grater, and a carrot.
Shred up some carrots. (always use whole carrots–they are MUCH better for you than the pre-packaged baby carrots)
Now grab a knife and a cucumber, and slice away.
Now dice ’em up.
Wash and clip the cilantro.
And now for the bean sprouts. (love these. they are good for you and they add the crunch texture i love. Some people add water chestnuts, and you could, too)
Chop up some peanuts.
Slice a few pieces of a sweet onion and wash the lettuce.
Mash/cut/slice up the chicken. Drain the juices.
Create an assembly line of ingreds, or make a beautiful display (I’ve taken the smaller butter leaves and used them as “cups” to serve all of the ingredients, but last night I had a hungry hubby so I didn’t do it. But it makes for a beautiful display.) Now create your personalized wrap!
I grab a little of each ingred, and top it with the peanut sauce. (kind of blurry, but you can smell the aroma and taste the bursting flavors, I know it.)
Have an awesome Saturday! This morning, I am braving the shopping world. I haven’t bought ONE Christmas present. (that’s a sheepish grin) Then off to watch my alma mater, Carroll College, WIN the nat’l championship!