Thursday, January 19, 2012

Chicken Peanut Lettuce Wraps

Adapted from this recipe.


    For stir fry sauce:
    2 tablespoons soy sauce
    1 tablespoon rice vinegar
    1 tablespoon brown sugar
    1/4 teaspoon ground red pepper
    1/4 teaspoon ground ginger
    1 teaspoon sesame oil

    For Peanut Chicken:
    2 chicken breasts (about 3/4 lb. total), diced
    8 leaves of greenleaf or iceburg lettuce
    3 tablespoons canola oil (or oil of choice)
    1 cup onion, diced
    2 garlic cloves, minced
    1 teaspoon soy sauce
    1/4 cup peanuts, chopped

[1] For stir fry sauce: Mix all ingredients making sure to dissolve brown sugar. Set aside.

[2] Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and peanuts. Saute mixture for a few minutes and remove from heat.

[3] Spoon chicken mixture into individual lettuce leaves. Enjoy!

These were scrumptious, but be forewarned, it will stink up your kitchen! ;)

Wednesday, January 18, 2012

Self-Frosting Nutella Cupcakes

Cristin and I found this recipe on Pinterest from here. They were so yummy!


1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
/2 cup Nutella, at room temperature

[1] Preheat the oven to 325F.

[2] In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

[3] In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

[4] Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 21-24 minutes, or until springy to the touch.

I am a Nutella junkie, so we decided to add Nutella to the batter as well as putting a blob on top. The batter itself was super delish, but once the Nutella went in, they were stellar!

Tuesday, January 3, 2012

Stir Fry Soup

Cristin made this soup at her house tonight. It was super scrumptious and preparation was minimum.


2 Tbsp. Italian dressing
1 lb. steak
1 carton chicken broth (32 oz)
2 celery stalks sliced
4 carrots sliced
1 and a 1/2 cups frozen corn
1/4 onion diced
1 can red kidney beans, rinsed
1 can Italian style diced tomatoes, undrained
2 c. macaroni noodles, uncooked
dash of oregano

[1] Place steak and dressing in a large pot and cook on medium heat until meat is cooked, stirring occasionally.

[2] Add broth, oregano, all veggies, beans and tomatoes to the pot and bring to a boil on high. Stir in macaroni. Reduce heat to medium and cook for 8-10 minutes. 8 - 1 c. servings.

Friday, October 14, 2011

Crock Pot Pork Loin

Jer's Aunt made this slow cooker pork at a family get-together in Bear Lake. It was so delicious, I had 3 helpings and had to have the recipe. It's super easy and great all by itself, on a bun or with rice and black beans in tortillas. Super yum!


1 pork loin
1 cup brown sugar
1 can tomato sauce - 8 ounce
1 can El Pato tomato sauce - 8 ounce (in the Hispanic foods aisle)

[1] Throw it all in a crock pot. Put it on low for 5 hours.

[2] After 4 hours the pork should be ready to shred with a fork. It should pretty much fall apart with little effort. Most of the juice will be gone - mix up what there is left to coat the shredded pork.

That's it! Voilá! Perfect slow cooked pork loin.