Tasty Tuesday

Sorry I missed Memory Monday yesterday...I just don't know what happened to Monday! It flew by and I just couldn't find the time.  Here it is 10:30 PM and I am finally finding time to post for Tasty Tuesday! :)  (Better late then never, right!?!)  This recipe also comes from the Pampered Chef's cookbook, 29 Minutes to Dinner.  I love this one...simple and great on hot days! (Can you tell I am hoping for summer!)

Thai Basil Chicken Lettuce Wraps

Peanut Sauce

2 tbsp dry-roasted peanuts

1 tbsp chopped fresh basil

1/4 cup poppy seed dressing

2 tsp Asian Seasoning Mix

1 tbsp rice vinegar

1 tbsp water

Salad

1 small cucumber

1/2 medium red bell pepper

1 1/2 cups shredded cooked chicken

4 large Boston or bibb lettuce leaves

Additional chopped peanuts and basil (optional)

1. For sauce, chop peanuts and basil. Combine peanuts, basil, dressing, seasoning mix, vinegar and water in a small bowl and set aside.

2. For salad, peel cucumber, slice into julienne strips, avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.

3. To serve, divide cucumber among lettuce leaves. Spoon chicken mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.

Yield: 2 servings

ENJOY!

Tasty Tuesday

I thought it would be fun to share recipes on Tuesday's.  So here is my favorite recipe!  The picture and recipe are in the 29 Minutes to Dinner, from the pampered chef...BEST COOKBOOK EVER!

Glazed Chicken with Apple Salad

Dressing and Apple Salad

2 tbsp cider vinegar

2 tbsp apple jelly

1/3 cup reduced-fat mayonnaise

1 Granny Smith apple

1 red apple such as Jonathan, McIntosh, or Gala

1/2 cup lightly packed watercress

plus additional for serving

(I use shredded lettuce and sometimes mix with watercress)

Chicken and Glaze

4 boneless, skinless chicken breasts

1 tbsp olive oil

1/2 tsp salt

1/4 tsp coarsely ground pepper

2 tbsp apple jelly

1 tsp stone-ground mustard

1 tbsp brown sugar

1. For dressing, mix together vinegar, jelly and mayo; set aside. For salad, slice apples into julienne strips. Remove leaves from watercress stems (discard stems); coarsely chop watercress leaves. Combine apples and watercress in a bowl and set aside.

2. For chicken, heat a grill pan over medium-high heat 5 minutes. Meanwhile, flatten chicken to an even thickness using a tenderizer. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink.

3. While chicken is cooking, prepare glaze. Combine jelly, mustard and brown sugar in a bowl. Brush chicken with glaze during last minute of cooking. (WARNING...it burns really easy! I learned the hard way!)

4. To serve, arrange additional watercress on serving plates, if desired. Pour dressing over salad just before serving; toss gently to coat. Top watercress with salad and chicken.

Yield: 4 servings

Hope you all enjoy! Let me know what you think.

FRICO!

For my new readers...Firco is an old Canadian, family recipe.  I thought this would be the perfect place to share this wonderful recipe.  It is very simple and nothing taste better when you are feeling under the weather.  (Or when there is a smaller budget for food one week!)

Bring 6 chicken legs to a boil, sprinkle with salt, pepper and poultry seasoning.

Boil for 1/2 hour to 45 minutes, or when chicken is no longer pink

Keep water

Peel and cut 6 potatoes into chunks

Take chicken out of water

Put potatoes in

(If needed add more water and salt)

De-bone chicken and put back in pot.

Done when potatoes are done :)

(If using more then 6 chicken legs use equal number of potatoes)

Read more: http://www.mylivesignature.com/wizard2_2.php#ixzz0eyePW