Cool Chicken Summer Wraps

I will be honest, I am not a fan of pre-cooked/frozen food. But I saw the challenge from Tyson to create a meal with their new ready to eat grilled chicken and I thought it would be a good challenge to try to create a good tasting meal using it. My family had no idea they were eating pre-cooked chicken, and it saved me cooking, cooling and chopping my own chicken.

This recipe is flavorful and refreshing and a quick and satisfying meal for your family.

If you don't want to use precooked chicken go ahead and cook your own, but for me.. experiment tyson chicken strips was a success.

Ingredients

3-4 cups Tyson Grilled and ready chicken breast strips
1 small bunch cilantro chopped
1 1/2 cups chopped sundried tomatoes
3 stalks celery chopped
2 Lemons/juiced
Olive Oil to your preference
Salt to taste
1 Tbsp Poultry Seasoning
1 Tbsp dried oregano
Fresh tortillas

Directions

Heat Chicken strips and chop to small pieces.
Mix cilantro, tomatoes, celery, chicken  ingredients together in a large bowl.  Drizzle on olive oil and juice to desired moistness and sprinkle through seasonings.
Chill in fridge until you are ready to serve. Keeps well for up to a week. 
When ready to serve,warm fresh tortillas and let people just wrap up their own.
Quick, easy, tasty and crunchy this is a great cooling summer meal or snack!

Stiry Fry of Beef with Roasted Chili Paste and Sweet Thai Basil

Here is the stirfry I demonstrated at my

"Thai Essentials" class at Alive Utah's Cook and Taste Weekend.

It is one of my favorites!
Quick to prepare and cook which makes it a great weeknight meal.  This recipe shows that you don't need to go to a restaurant for a great Thai meal.

Full of rich flavors it is certain to satisfy.

Ingredients


6 cloves garlic
1 lb tender beef cut into thin strips
1 small red onion sliced
2 tsp roasted chili paste
1 TBS oyster sauce
1 TBS fish sauce
1 TBS shaved palm sugar
1 red bell pepper cut into strips
Half cup of thai basil (or substitute regular basil if unavailable)
Handful of Asian greens, such as pak choy or baby bok choy
Coriander leaves and crispy fried shallots for garnishing


Directions


Heat 2 TBSP of vegetables oil in wok, add onions and stirfry briefly. Add garlic, stirfry briefly, add beef and cook a few minutes.


Add red pepper, stirfry briefly. Add chili paste, oyster sauce, fish sauce and palm sugar. Cook until beef is tender, only a few minutes.


Add basil, Asian greens, stirfry until greens are wilted.


Don’t over cook your stirfry, a good stirfry is fresh and crunchy and full of texture.


Transfer to serving plate and garnish with coriander and shallots. Serve with freshly steamed jasmine rice.

My Favorite Asian Supermarket--so far!

I have had many questions as to where I purchase my hard to find Asian ingredients, I recommend the Southeast Market in Salt Lake City. I hear there is a great  market in Las Vegas as well, while that is closer I just generally head up north more than I ever head down to Vegas. If I know I am going up there I go prepared with a little shopping list so I don't forget anything.
Here are the contact details for the store.

http://southeastmarket.com/contact_us

My Kaffir Lime Tree

Recently I have had so much trouble locating Kaffir Lime leaves for my Thai cooking. After driving for 3 1/2 hours to Salt Lake City and still having no luck I decided it was worth the investment to purchase a tree myself.  I took the time to research before I bought, I ordered seeds directly from Thailand and as back up I also purchased a 2 year old tree.
While kaffir lime trees do produce cute little limes, it is rare that they are used in recipes - in fact if you have a recipe for some let me know!. The leaves however are like a snippet of gold. 

I purchased my tree from "The Tasteful Garden" which is located in Alabama. They have a great selection of other plants online as well. I was very satisfied and happy with my little tree. They take a little bit of TLC.. lots of sunlight, a little bit of soil treatment ever 2-3 months, and I spray it with water every couple of days to make it think it is in humidity. Worth it? TOTALLY. Here is the link to the website.

http://www.tastefulgarden.com/store/pc/showsearchresults.asp?pageStyle=H&resultCnt=10&keyword=kaffir+lime&submit.x=0&submit.y=0

Hidden Veggie Crockpot Lasagna

I have been thinking of making a crockpot adaption on my mothers lasagne recipe. I have seen many vegetarian versions that have eggplant and my kids and hubby really wouldn't enjoy eating that. So I snuck in some good carrots and Cauliflower.

While it's not exactly a "Quick" fix meal because there is a little preparation involved, it is worth the effort because it is so delicious and satisfying. 
The good thing is once it's in the crockpot you can just forget it for 5 hours!

Ingredients
1 lb extra lean Ground Beef (beef mince)
3 mild Italian sausages (I opted for turkey - less fat than pork)
1 Small jar of your favorite marinara pasta sauce
1 lb can of crushed tomatoes
1-2 boxes lasagna pasta sheets

For the white sauce

Approx 4 cups thinly sliced (either by hand or mandolin) cauliflower

1 cup salted butter (2 sticks)

1 1/2 cups plain flour

4 cups milk

1 1/2 tsp salt to taste

1 1/2 cups shaved or freshly grated parmesan cheese

1 1/2 cups grated Asiago cheese

(if you want to top with cheese have an extra 1/2 cups shaved parmesan cheese)

Directions

Spray your crockpot generously with non-stick spray.

Prepare your sauces first so you can layer it up fast. If you like you can even slice your vegies and make your meat sauce the day before.

Meat Sauce:

Take sausage out of casing and combine it in a large heated frypan with the ground beef. You can put it in raw in the crockpot but by cooking it first you can get rid of the oils and fats. Drain the meat in a colander and replace back in pan.

Add your pasta sauce and half the can of crushed tomatoes. Flavor with extra with dried oregano and thyme.

White Sauce:

Melt butter in large saucepan on medium heat. In 1/2 cup incriments add your flour (creating a roux).  Stir constantly. It will thicken up to a really thick porridge consistancy.

Turn your heat down to low. Cup by cup whisk in your milk. It will thicken constantly as it heats. When it reaches a thick soup consistancy you are ready to add in your cheeses. sauce is complete when cheese is melted into the sauce.

Put it all together

(note if you get non boil pasta sheets you can put the hard shells straight in the pot.. if not make sure to blanch your pasta in hot water so it is soft enough to form in your crockpot)

Spread some of the remaining crushed tomato on the bottom of your crock pot. Place a layer of lasagne sheets along the bottom of the pot.

Spread a very generous amount of meat sauce on top of pasta.
Cover with pasta, shaping it to your crockpot breaking hard shells if needed and cutting soft sheets if partially cooked.
Spread a generous amount of white sauce over the top of the pasta (by generous I mean about 1cm (approx 1/4 inch) - don't be stingy with your sauces.. I like to know exactly what layers I am eating.

Place a layer of cauliflower on your white sauce.



Layer Pasta.
Layer Meat Sauce again.
Layer Pasta.
Layer White sauce.
Layer Cauliflower.
Layer Pasta.
Pour remaining crushed tomatoes over last sheet of pasta, it should be just barely enough to cover the pasta lightly. Then spread the white sauce over the top hiding everything underneath. Spread parmesan shavings over the top.
Cover and allow to cook on low for 3 1/2 hours and crank it up to high for the last hour and a half.
Remove ceramic dish from crock pot and set aside to "set-up" for 15 minutes or longer. This will give you a nice firmly layered dish.

Thai Essentials Class

Alive Utah South has asked me to teach a Thai Essentials Cooking Class at the next Cook and Taste Weekend,   Friday May 13th, 4:00-6:00pm

First of all .. very flattered and excited! If you haven't been to one of these weekends you really should try it, there are some great classes available, not only did I learn alot but I had a fun and relaxing time.

This particular class I will teaching alot herbs, sauces and techniques, from appetizers to stir fries and curries, there is a little of everything to get you started. If you liked the Stuffed Coconut Shrimp that was featured at the last Cook and Taste weekend you will love the seafood noodle bundles we will make.

Bring a friend and come prepared to chop and eat these fresh, and tasty dishes.

~Seafood Noodle Bundles~

~Sweet Chili Dipping Sauce~

~Stirfry of Beef with Roasted Chili Paste and Thai Basil~

~Green Curry of Chicken and Thai Basil~

To sign up go to the link to the Alive website and click on Event registration in the top right hand corner.

http://aliveutah.com/content/may-cook-and-taste-event

Aussie Meat Pies

Classic Australian food - Every Australian bakery has meat pies, there are so many variations on flavors - beef and bacon, beef and mushroom, steak and kidney -this recipe is using just the original basic plain beef pie. You can use it for mini pies, single serving pies or even for a large family size - just change your baking dishes. To serve for an Australian dinner simply roast or steam fresh vegies such as peas, potatoes and carrots, for dessert whip up my Australian Trifle recipe and whualla.. a complete Aussie meal!

Makes approximately 8 single serving pies.

Ingredients:

4 Sheets Puff Pastry Mostly Defrosted

1 lb Minced Beef (Ground Beef)

1 white onion chopped

1 packets brown gravy mix

Water

1 egg and milk for eggwash

Directions:
Pre-heat Oven to 410F
Spray a large skillet with non stick cooking spray. Heat on medium and add your onion, when softened add your beef.
When completely browned sprinkle on your gravy seasoning and then add water as directed on packet.. more if you like your pie saucey. If you find that your mixture is too runny simply add a little bit of corn starch.
When you have a thick stew like meat and onion mixture you are ready.

For single serving size pies use a large teflon muffin tin. (If you can find aluminium pie casings then use those.. I don't have them in my area)
Spray muffin tray with non stick spray.
Unfold your puff pastry, lightly dust counter with flour if it is sticky.
Quickly roll over the pastry with a rolling pin and thin the pastry out a little bit and make sure any creases are smoothed out.
Divide your pastry into squares to fit in the bottom and over lap over the top as well.

One by one press into your muffin tray.

Once you have the bottom of your pie put in scoop in your meat filling.
Don't fill it all the way to the top or when it cooks the juices wil make the pastry top come off.


Cut out tops to fit your pies. You want the edge to over lap so you can get a good seal on your pie. (See picture below)

When you have completed this for all your pies get your kitchen elf to help you put on an eggwash over the top, this gives the pastry that great shiney appearance...and kitchen elves love putting on their aprons and helping.

These were mini meat pies (mini muffin size-perfect for my kitchen elf)

Place pies in oven and bake until they are golden and flakey - approximately 15-20 minutes.

Your pastry should not be doey but cooked all the way through.

Serve with Tomato sauce for a truly traditional lunch.