Asian Chicken Lettuce Wraps

My family loves P.F. Chang’s Lettuce Wraps, I can remember the very first time I ever had them. I was around 8 and we were visiting friends in Colorado. I remember my girlfriends and I using our chop sticks as drum sticks (much to the dismay of our parents) while we were waiting for the wraps to come out.  With our love of P.F. Chang’s and not having one close by to our new home, I knew I had to come up with a recipe.  Hope you enjoy my version of the wraps as much as we did! 🙂

Chicken Lettuce Wraps via LashesandDashes

Ingredients
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced finely
1/4 cup hoisin sauce
4 tablespoons Braggs Liquid Aminos
1 tablespoon rice wine vinegar
2 tablespoons freshly grated ginger
1 (8-ounce) can sliced water chestnuts, drained and diced
2 green onions, thinly sliced
Bunch of Romaine lettuce

Directions

Heat olive oil in a large 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 excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar,and ginger until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes.
To serve, spoon several tablespoons of the chicken mixture into the center of  lettuce leaf, taco-style or if you are like me onto your plate.  Enjoy!

Norma’s at Duh Review

When I was little one of my favorite things was to go on a special mommy/daughter date at Norma’s at Dillards. Norma’s at Dillards was wonderfully feminine with a huge mosaic on the wall of Victorian Women at the beach, as well as petite chicken salads.   You may remember I made my own take on Norma’s Bread Pudding Here. Fast forward many years and Norma’s at Dillards no longer exist but that’s ok because Norma has now opened up a new Restaurant at Duh. Duh is a wonderful mix of gardening, outdoor living and fine interiors. Personally I do not think a better pair has been made then that of Norma’s and Duh!  Norma’s at Duh is much more modern as well and it is not just for women. My dad was with us and He enjoyed himself. I am quite the picky eater so when I decided on trying the Champagne Chicken Salad I was not quite sure what to expect seeing as I will not eat Chicken Salad. Lets just say I about licked the plate clean I loved it so much! My Mom got Norma’s Chicken Salad and my Dad had the Gumbo. We also had Norma’s Bread Pudding. We will be back to Norma’s at Duh for sure!

Norma's at Duh Review via LashesandDashes

The back of Norma’s menu giving you a history of Her Business.

Norma's at Duh Review via LashesandDashes

Beautiful light fixtures

 

Norma's at Duh Review via LashesandDashes

Norma’s Chicken Salad

Norma's at Duh Review via LashesandDashes

Dad’s Gumbo.

Norma's at Duh Review via LashesandDashes

Norma’s Champagne Chicken

Norma's at Duh Review via LashesandDashes

Norma’s Bread Pudding

Norma's at Duh Review via LashesandDashes

Large Print above our table.

Norma's at Duh Review via LashesandDashes

Framed vintage map of Florida.

Norma's at Duh Review via LashesandDashes

Vintage artwork.

Norma's at Duh Review via LashesandDashes

More beautiful decor.

Chicken Supreme

Chicken Supreme via LashesandDashes

Today I bring you a recipe that has been in the family for years, it is comfort food in my book! It is also the last dish I made in Georgia, yes I am a bit behind in my recipe blogging. I have been cooking here in Pensacola, just have not ventured to make any new recipes. I promise very soon I will be bringing you new recipes from my new kitchen.

Chicken Supreme via LashesandDashes

Chopped Carrots

Chicken Supreme via LashesandDashes

Chopped Onions.

Chicken Supreme via LashesandDashes

Sauteing the carrots and onions.

Chicken Supreme via LashesandDashes

Our chicken broth.

Chicken Supreme via LashesandDashes

Chicken broth added in and ready to finish cooking.

Chicken Supreme via LashesandDashes

Mixing together the flour and sour cream.

Chicken Supreme via LashesandDashes

Whisking in the sour cream mixture.

 

Ingredients

4 regular size carrots

3 chicken breast

about 2 cups of chicken broth

1/2 onion chopped finely

2 tablespoons of flour

8 ounces of sour cream

Directions

Slice your carrots thinly. Sauté your onions and your carrots in a little bit of olive oil. Move the onions and the carrots to the side of the pan, put in your chicken breast and brown on both sides. Add in 2 cups of chicken broth with the carrots and the onion on top of the chicken cover with the lid and cook until done. Once chicken is done remove from pan and keep warm. For the sauce: 2 tablespoons of flour mix into sour cream and slowly add in to the chicken broth mixture with onions and the carrots. Continue to mix until it is a smooth consistency, no lumps. If you would like a more liquid sauce add more chicken broth after you have mixed in the sour cream mixture. Serve over brown rice, couscous or potato gnocchi.

30 Minute Healthy Dinner Rolls

30 Minute Healthy Dinner Rolls via LashesandDashesFor dinner today we are having Pressure Cooker Chicken, and I decided to make up quick dinner rolls to go with it. Let me just say I was shocked at how well these turned out! I adapted my recipe from Real Mom Kitchen. I wanted to make the rolls a bit healthier so I used Honey instead of sugar and Coconut Oil instead of regular oil. I also used cake flour instead of all-purpose since its all I had on hand today, I desperately need to run out to the store to buy more flour. I think I use 10 pounds of flour in a month, crazy! These rolls will become regulars in our house for sure!! Next time I think I will double the recipe and freeze half to pull out when ever we want rolls.

30 Minute Healthy Dinner Rolls via LashesandDashes

Proofed Yeast.

30 Minute Healthy Dinner Rolls via LashesandDashes

Mixing the dough.

30 Minute Healthy Dinner Rolls via LashesandDashes

Dough all mixed up, with the sides of the bowl clean.

30 Minute Healthy Dinner Rolls via LashesandDashes

The 12 sectioned rolls.

30 Minute Healthy Dinner Rolls via LashesandDashes

Forming the rolls.

30 Minute Healthy Dinner Rolls via LashesandDashes

Forming the other side of the roll.

30 Minute Healthy Dinner Rolls via LashesandDashes

Bottom of formed roll.

30 Minute Healthy Dinner Rolls via LashesandDashes

Rolls before sitting for 10 minutes.

30 Minute Healthy Dinner Rolls via LashesandDashes

After the rolls had sat.

30 Minute Healthy Dinner Rolls via LashesandDashes

Baked Rolls.

30 Minute Healthy Dinner Rolls via LashesandDashes

Finished product.

30 Minute Rolls
Ingredients

1 cup plus 2 Tbsp warm water
1/3 cup melted Coconut oil
2 Tbsp yeast
1/8 cup honey
dash of salt
1 egg
3½ cups cake flour

Instructions

Preheat oven to 400 degrees.
In the bowl of a stand mixer, combine water, oil, yeast, and honey. Allow mixture to rest for 15 minutes.
With the flex edge beater mix in salt and egg and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
Section dough into 12 balls. Shape dough by pulling sides and folding under into 12 balls and let rest for 10 minutes.
Place rolls on baking sheet lined with parchment paper. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.

Homemade Potato Gnocchi

For dinner last night I decided to make potato Gnocchi to go with our Chicken Soup. After making the Gnocchi I decided they should be called little pillows of potato goodness 🙂 These Gnocchi reminded me of my mom’s Potato Dumplings, which she normally makes for New Years Day and Peach Dumplings in the Summer. From now on whenever I have a taste for Mom’s Potato Dumplings but do not have the time to make them I will be making these Gnocchi! I love this recipe so much that I have made it twice in the last two days! I used Easty’s recipe but sized it down, here is the link to the original recipe Eatsy: How to Make Homemade Gnocchi.

Homemade Potato Gnocchi via LashesandDashes

Potatoes baked and cut open.

Homemade Potato Gnocchi via LashesandDashes

Potatoes in the Ricer

Homemade Potato Gnocchi via LashesandDashes

Ricing the Potatoes with my Great Grandma’s Potato Ricer

Homemade Potato Gnocchi via LashesandDashes

Mixing the flour and riced potatoes.

Homemade Potato Gnocchi via LashesandDashes

Rolling the dough into a tube.

Homemade Potato Gnocchi via LashesandDashes

Cutting the rope of dough.

Homemade Potato Gnocchi via LashesandDashes

Pinching the gnocchi.

Homemade Potato Gnocchi via LashesandDashes

My beautiful potato pillows ready to take a bath.

Homemade Potato Gnocchi via LashesandDashes

All of the gnocchi floating on top of the water.

Homemade Potato Gnocchi via LashesandDashes

Gnocchi served in chicken soup.

Ingredients

Serves 3

2 Russet potatoes
1/2 teaspoon fine-grain sea salt
1/2 cup Unbleached All-purpose flour, plus more if needed

Directions

Preheat the oven to 400 degrees Fahrenheit. Place the potatoes on a baking sheet covered with foil and bake until they are tender when poked with a fork. This should take about one hour. When the potatoes are done, immediately slice them open to let the steam out. Bring a large pot of water to a boil; add a few pinches of salt. Peel the potato skin off and scoop out the potato, transfer the potato to a potato ricer or food mill. Push the potato ricer down and repeat until you’ve passed all of the potato through the ricer. Sprinkle the potatoes with the salt and adjust according to your liking. Sprinkle 1/4 cup of flour onto your clean counter or cutting board. Knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just comes together. If it’s still pretty loose, add more flour one tablespoon at a time. Now for the test! Pinch off a piece of dough and roll into a tube. Cut it into a few pieces and boil it to make sure it holds its shape. If it falls apart in the water, this means you will need to knead the dough a bit more. When it is the right consistency, the gnocchi will float to the top and look a little ragged but hold together. Roll the rest of the dough into ropes that are about 1/2-inch thick, then cut the ropes into 1/2-inch lengths. If desired take the gnocchi in between your thumb and index fingers and gently pinch all four sides of the gnocchi, this will give the gnocchi the more distinguished look. Add the gnocchi to a boiling water a few at a time. Adjust the heat so the mixture doesn’t boil too vigorously–it should be more like an aggressive simmer. When the gnocchi rise to the surface of the water, they are done. Remove them with a slotted spoon or mesh strainer and transfer them to a colander to fully drain.  When they first come out of the water they will look a little mushy but as they sit they will become more firm.

Chicken in A Cloud

Chicken in a Cloud via LashesandDashes

The finished product.

I made Chicken in a Cloud a few nights ago from an old recipe my mom had, but made it my own. These petite “Pies” with a hash brown crust are the perfect dish to serve for lunch or dinner with a side salad! You may remember back in November, I posted my recipe for Turkey Pot Pie that could easily be made into a chicken pot pie, well the Chicken Baskets are a delish twist on an old favorite! This dish is also a great way to use up cooked chicken! Lets dive in to this warm yumminess!

Chicken in a Cloud via LashesandDashes

Saute the carrots and onions.

Chicken in a Cloud via LashesandDashes

Mixing together the flour and sauteed veggies.

Chicken in a Cloud via LashesandDashes

Thickening the filling mixture.

Chicken in a Cloud via LashesandDashes

Hashbrowns in the ramekin ready for the filling.

Chicken in a Cloud via LashesandDashes

The Mini “Pies” ready to go into the oven.

Chicken in a Cloud via LashesandDashes

The finished product.

Ingredients 

5 cups frozen shredded hash brown potatoes, thawed

Filling

1/2 onion chopped

1 cup chopped carrots or any veggie of your liking

2 TBS Olive Oil

1/4 cup all purpose flour

1 cube chicken bouillon I used Herbox Sodium free chicken

1 tsp Worcestershire

1/2 tsp dried Basil

1 cup half and half

1 cup milk

3 cups cooked cubed chicken

Directions

Preheat oven at 375. In a saucepan saute onions and carrots in Olive Oil. Add in flour, bouillon, Worcestershire, and basil slowly, whisking as you pour to combine dry ingredients with the sauteed veggies. Whisk in milk and cream. Bring to a boil, cook and stir for 2 minutes or until thickened. Add in chicken. Press thawed hash browns into four greased ramekins on bottom and sides of the ramekins. Spoon filling into ramekins. Place ramekins on a covered baking sheet. Bake uncovered for 30-35 minutes.

Chicken Fried Rice

Chicken Fried Rice via LashesandDashesI love P.F. Chang’s Fried Rice but unfortunately whenever I am craving it, I am no where near one. Which brings me to todays recipe, Chicken Fried Rice. I used a electric wok but you could also use a skillet. Chicken Fried Rice is one of my favorite ways to include vegetables in my meal! The wok I used has been in my family ever since my parents were first married, it was given to them by a dear friend as a Wedding gift. Shortly after they were married my mom was making Fried Rice using this recipe, as she was getting ready to put the rice in the Icebox, it was the old style that had the freezer on the inside with the pull down door. As she was trying to maneuver the rice into the freezer the door came unlatched, fell down, hit the bowl of rice, and the rice went flying everywhere. Mrs. Koch, their neighbor and landlord, was out hanging clothes on the line when she heard all of this as it was happening since the kitchen window was open. Mrs. Koch yelled up to Mom and asked if everything was ok, Mom told her what had happened and Mrs. Koch said well I guess it’s time for a new fridge! She ordered them a new fridge that had a real freezer, Mom & Dad were very Thankful for having such wonderful Landlords for their first time renting a home! Mr. and Mrs. Koch became great friends and they still are to this day some 27 years later. I used Bragg’s Liquid Aminos instead of soy sauce for the health factor. This recipe makes a lot so feel free to freeze what is leftover. I plan to freeze the Fried rice in individual containers so that when ever I have a taste for Fried Rice I can just pull it out of the freezer.

Cooked Rice ready to go in to the Fridge

Cooked Rice ready to go in to the Fridge

The oil heating up in the Wok

The oil heating up in the Wok

Scrambled egg in the Wok

Scrambled egg in the Wok

The onion and garlic cooking.

The onion and garlic cooking.

Water Chestnuts and Chicken stirred into the Wok.

Water Chestnuts and Chicken stirred into the Wok.

Adding in the carrots and bean sprouts.

Adding in the carrots and bean sprouts.

Egg stirred in the Wok.

Egg stirred in the Wok.

Ingredients

4 cups cooked long grain rice refrigerated

2 boneless chicken breast chopped

3 tablespoons peanut or olive oil

2 eggs

1/2 onion chopped

2 tsp minced garlic

1 cup sliced water chestnuts

1 cup julienned carrots

1 cup bean sprouts

1/2 cup Bragg’s Liquid Aminos

Directions Add 1 TBS oil to Wok, set control to 200F, when light goes out add eggs and scramble, remove and set aside. Turn heat up to 250F add remaining oil, add garlic and onions cook until tender. Stir in Chicken and water chestnuts, cook until chicken and water chestnuts are browned and warmed through. Stir in cold rice and soy sauce, continue to stir until well mixed. Stir in carrots, bean sprouts, and egg, continue to mix until well combined. Place lid on and let heat until food is hot. Serve warm. Freeze leftovers.