Recipe #2, Week 5?: Allison's Drunken Chicken Lettuce Wraps

Starting the lettuce wraps recipe required finding the wok. Here it is buried on a couch in our basement, which I realized could be on an episode of horders.

Lots of chopping, a phone-a-friend, and a glass of wine later, the lettuce wraps were made. While they tasted fine, I was not overly impressed with all the required chopping (without my handy-dandy as-seen-on-tv chopper thingy, I would've given up for sure) and the straining that was needed but not mentioned in the receipe (as discovered via phone-a-friend-in-a-panic). However, the husband devoured it and gave it two thumbs up, so I will have to attempt it again.

Possible modifications on attempt #2: marinate chicken in the SoyVay prior to cooking, strain excess liquid from veggies and chicken before adding SoyVay, and don't overcook the veggies, which I think I did because "until tender" is not specific enough for me. I will add specifics to the recipe when I attempt it again.

So, overall a success!

Fallen Behind

So, I've fallen way behind on this challenge. I did not cook for myself while the husband was out of town. Just couldn't get up the energy to do it.

On a positive note, I did go to Costco, the meat market, AND Kroger on Saturday, getting food for the week and my Thanksgiving dinner contribution. This much grocery shopping is unheard of for me, especially in one day.

We also cooked two meals at home on Sunday. Eggs, toast, and chicken sausages for breakfast and corned beef brisket sandwiches and fries for dinner. While these were not new recipes, I cannot remember the last time we cooked a full day's meals at home.

So I consider all of this a win even though I didn't get around to the new recipes. It's all movement in the right direction for me. I even left my husband with plenty to eat while I'm gone, which was very housewifey for me if I do say so myself.

I don't know if I will get to the corned beef chowder because I am out of town tonight and tomorrow for work and I'm sure the corned beef will not survive until I get back. We'll see. Also, I have the ingredients for the lettuce wraps so I will make them later this week for sure.

THE PLAN - Recipe #3, Week 4

Because I'm playing catch up, this weekend I will also make Weight Watcher's Corned Beef and Corn Chowder! Simple soup that I can take for lunches or freeze for later.

For the soup, I will make a corned beef brisket, which I actually do know how to do because it is just boiling. There will be too much brisket for the soup so I will also make reuben sandwiches.

All this cooking may get me caught up to four weeks, four recipes, no? I guess not because the brisket and sandwiches aren't new to me, but all this cooking deserves some sort of reward!

THE PLAN - Recipe#2, Week 4

Recipe #2 will be Allison's Drunken Chicken Lettuce Wraps! A book club favorite that was finally documented by Mrs. Hallbee. This recipe will work well for one and will give me a chance to use the wok. Yes, it was a wedding present. I vow to go get the ingredients tomorrow at lunch and make tomorrow night. I will not fear the estimated amounts; I'm just going to go with it.

I'm calling this "Drunken Chicken Lettuce Wraps" because 1) they are drunken with yummy sauce and 2) it took Allison explaining it to us about 3 times before I could remember enough to attempt myself. Thanks for a great recipe Allison.

2-3 skinless, boneless chicken breasts, cut into bite size pieces

Finely diced vegetables, about 1/2 to 1 cup each (carrots, celery, red pepper, onions)

1 small can diced water chestnuts

Trader Joe's Soyaki sauce (I think Allison uses Very Very Teriyaki)

Iceberg lettuce in large pieces

Prepared rice (white or brown will do - I used TJ frozen jasmine)

La Choy rice noodles

Note: amounts are estimated...

In large wok or saute pan start to cook firm vegetables (carrots first), adding rest of vegetables and 2-3 tablespoons of Soyaki sauce. Cook vegetables until tender. Move vegettables to outside of pan and add chicken to pan with 2-3 tablespoons additional sauce. Add chestnuts and more sauce if needed. Continue cooking and stirring until chicken is done.

Serve with rice, lettuce wraps, rice noodles and extra sauce.

Recipe #2, Week 3 - FAIL

The truth is, I just didn't feel like cooking something just for myself. Poor excuse.

I'm going to need some parameters and a little bit more discipline if this is ever going to become a real challenge.

So next week I will be making two new recipes. I better get started tomorrow before the week gets away from me again!

A Suggestion for Recipe #2

This recipe came in from my friend that gave me the idea to start trying one "new" recipe per week. Of course, I'm going to have to call her now (or you could post a comment, lady) regarding the chicken caveat and the mysterious "toward end" instruction. Oh, and what is shoepeg corn? And beans in a jar? And small versus large as measurements isn't going to work for me. You all may think I'm exaggerating, but I will stand in the aisle forever trying to figure this out if I go in unprepared. I don't even want to talk about the time I spent staring at the canned tomatoes ...

"A suggestion for #2 - quick, easy, healthy and makes a lot. Let me know if you need suggestions on cooking the chicken - you don't want to use precooked."

White Chicken Chili:
2 chicken breasts, cooked and shredded
2 14 oz. cans chicken broth
2 C. chopped onions
1 large jar Great Northern white beans
2 T. minced garlic
1 4.5 oz. can green chilis
1 small can shoepeg white corn
2 t. cumin
2 t. oregano
1/2 t. cayenne

Saute onion and garlic with olive oil until translucent. Combine ingredients and simmer on low for one hour adding corn toward end.

Catching Fireflies: Life is Short - Eat Cookies Giveaway

I've entered this contest! Wouldn't it be fun to add cookies/baking to the lineup with these cool tools? It also says, "Just let your friends & followers know if they happen to win, you get some of the goodies too. :-)" Click here to enter too. Good luck!