Isn't it Thai-riffic!

O.k. that was just silly. I mean Thai-riffic. Just silly. Anyway, I just had to share this recipe with you because it is mmmm-mmm good and so easy peasy that anyone can do it.
My version of Thai-riffic (o.k. it stuck) Chicken Wraps.
I altered a version of Rachel Ray's Thai Chicken Wraps, so I guess It's part hers and part mine, either way, it's DEVINE. Now if you've never had Thai food, don't worry. This is one simple recipe that I dare you to try to mess up. Ya just can't. Plus, it's really just like a stir fry but so super yummy that you'll make it again and again and again. Well, you get the idea.
Alrighty, on to the recipe.

2 boneless skinless chicken breasts

1 red bell pepper, cut into strips
1/4 c. sweet chili sauce
1/3 c. honey
1 tsp extra virgin olive oil
Salt and Pepper
1 lime

Handful of fresh Basil

Dash of red chili flakes (opt.)
1 Iceberg head of lettuce
1 c. cooked brown rice

Now you see green pepper here because when my hubs brought home the red pepper it was moldy! ewwww!
Start up your brown rice now (or really much earlier cuz this only takes about 15 minutes or so).
For this recipe I used a cup of white rice because the hubs brought home a new brand of brown rice and it takes an hour to cook. So we settled for white, I was up for quick and simple not long and nutritional. We still got the nutritional with a tinsey bit of white. Oh well.

Cut the chicken breasts into thin strips. This chicken was cut into strips that were way to big. I don't know who did that but they should have known better.... now salt and pepper the chicken.

Turn on your the stove to medium/medium high and add approx. 1 tsp of Olive Oil. I don't measure but around one turn of a medium sized pan gets you about 1 tsp or so. Add chicken to pan and cook until golden brown on each side.

*Here is my quick tip regarding the chicken. When you first add the chicken to the hot pan let it sit for a few minutes. Let the first side get nice and brown and don't move it around. If you do the chicken will just tear apart and it will be unevenly cooked. I know it's hard to wait and you'll question it but really, don't move it until you see the underside gettin' all nice and toasty. Then turn and continue to turn until all sides are toasty roasty. Then add in red, uh I mean green (the green aren't nearly as good because they aren't as sweet as the red, oh well) bell peppers and cook until peppers are soft. RR says about 3 minutes.

Next, your gonna need that red pepper sauce. You can find this glorious stuff usually on the top shelf of the oriental section of your supermarket. Just look for what says sweet chili sauce and you have a winner. My hubs uses this stuff on everything now. It is tangy sweet deliciousness. Is that a word?

Add to the pan the sweet chili sauce and honey and let it start to bubble. Then turn down to Medium Low and let simmer to reduce sauce to about half. All the while stirring to coat the chicken. Add in rice and stir.

O.k here is another hint but one you might already know. When cutting the Basil, bunch it up like so, and cut it thinly. It really is the easiest way to cut Basil and it will make nice little ribbons. So pretty for garnishing!

Cut the head of lettuce in half and find the best cups.

Fill each cup with just enough chicken mixture. Don't overfill or you can't pick these puppies up with your hands. That's the only way to eat them!

Top each cup with a little Basil and a squeeze of lime juice. Don't skip the lime. It is devine! ;)

My camera died right before the final pic so this is missing the basil and the dash of chili flakes for my hubs but really, Isn't she lovely. Isn't she wonderful. Isn't she precious. Less than one minute old. O.k. pure silliness. Sorry. I'll stop.

Is your stomach grumbling yet? Mine is. Bon Appetit!

Love and Marriage and Zucchini Lasagna

I can't get that song from Married with Children out of my head. Love and marriage, love and marriage. Go together like a horse and carriage. Ackkkk! O.k. maybe if I share a receipe I can stop thinking about the wedding that I "worked" at this weekend and stop singing that damb song!

My friend Julie has been waiting patiently for a receipe from me so I figured I've made her wait long enough and did something special just for her!

How about some Zucchini Lasagna my friends. Pasta free. I know I know. You gotta love the pasta but this is really the best low carb recipe I've come up with and you would NEVER know there wasn't any Lasagna noodles in it. It is FAB!

O.k. Jewels I hope you have a pen handy. This ones for you!

Laurel's Amazing (yes amazing) Zucchini Lasagna:















What you'll need:

2 or 3 medium zucchini
1/2 lb ground beef
1/2 lb Italian sausage
1 small onion chopped
1 can chopped tomatoes
1 garlic clove, minced
1 tbsp Italian seasoning or mix dried oregano, basil and thyme
1/4 c water
1 egg
3/4 c ricotta cheese
1/2-1 c shredded mozzarella cheese
1 tsp cornstarch (or flour)
Salt and Pepper



Slice zucchini no larger than 1/4 inch wide, in between 1/8 and 1/4 is perfect for our pretend noodles.













In a large skillet on med to med low heat melt a dab of butter and brown zucchini on both sides. Feel free to dash with salt and a bit of pepper.

When zucchini is done, in same skillet cook on med to med high the onions, ground beef and sausage until browned and onions are tender.







In a large pot add tomato paste, chopped tomatoes, garlic, herbs, and water. Add in meat mixture and bring to a boil.

Let this simmer about 10 minutes or until it is reduced to about 2 cups.








While this is coming to a boil and your meat is cooking, in a small bowl beat an egg just slightly
and add in ricotta, 1/4 c shredded cheese (I always use more cheese than this) and cornstarch and mix well.

Sorry Jewels I guess I didn't get a good picture of the layering process. But we all know how to layer a lasagna right?

So.... In a large baking dish (I use a ladle, keeps it from being too messy and you can use the back of it to move the sauce around) scoop out enough sauce to just cover bottom of pan. Top with half of the sliced zucchini and top zucchini with cottage cheese mixture. In that order. Then repeat. Meat, Zucchini, then Cheese.

Bake UNCOVERED at 375 degrees F for 30 minutes.

Check to make sure it doesn't bubble over!

Sprinkle with excess cheese (again I use extra cheese and sometimes at mix in a little shredded Parmesan with the Mozzarella-Yum) and bake about 10-15 minutes longer. I like my cheese on top to be slightly brown.





Now this is important. Lasagna is like a good steak or a beautiful roast. It MUST rest. If you cut it too soon (especially this one because the zucchini has so much water in it) it will fall apart and ooze everywhere. Let it stand at LEAST 10 minutes before serving. I know it's hard. Just ask my husband who understands the principles of this but is like a child latched on to my leg while I drag him out of the kitchen with promises of toys and ice cream if he behaves.

O.k. so I don't have an after picture. I am sure it was because the hubs got home just as that 10 minutes was finishing up (lucky for me it wasn't earlier i.e., toys and ice cream) and he just had to eat because it smelled sooooo good. O.k. I am sure I just HAD to eat too! This is going to be a staple because there is no white flour pasta and extra veggies and from a girl who loves her pasta, I really didn't miss it.

I hope you love it as much as I do. Bon Appetit! or should I say Buon Appetito!
Either way, Enjoy!

Tomorrow I'll show how inspiring the Nester is to me and how I had an Epiphany that I don't have to sew perfectly or paint perfectly or for that matter be perfect at anything. As she says, "It doesn't have to be perfect to be beautiful".
However, my project is perfect (in a no sew, no iron and off the cuff kinda way) and beautiful.