Southwest Egg Rolls

I got this recipe from Sister's Stuff (LOVE their blog BTW - they have some awesome, simple recipes.)  I tweaked it a little for our taste (the recipe below is with my tweaks)... The avocado ranch is soooo good!  I'm a huge avocado fan and am so happy they're coming back into season!!!

This recipe actually made quite a bit so it would be good for a family recipe.  I love leftovers because it twice the meal with half the cooking, so it worked well for us too.  Enjoy!

• 1 lb chicken chicken tenders, diced
• 1 red bell pepper, minced
• 2 tsp onion powder
• 1 can corn
• 1 can black beans, rinsed and drained
• 1 small can green chilies
• ½ T parsley
• ½ t cumin
• ½ t salt
• Dash cayenne pepper
• 2 c. cheddar cheese, shredded
• Flour Tortillas

• Avocado-ranch dipping sauce:
• 1 c. ranch
• 1 whole avocado, mashed
• 2 tsp. onion powder
• Salt & pepper
• Blend together with blender

Cook chicken and dice.(I actually dice the chicken before I cook it because it cooks faster and I don't burn my fingers trying to dice cooked chicken...) In large bowl mix all ingredients together. Sauté all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape. Place inside a panni grill or George Forman to grill and melt cheese. Serve with dipping sauce.

Recipe: P.F. Chang's Lettuce Wraps

As I get more and more domesticated, I am enjoying making good meals.  So, I am going to start posting recipes that Bryan and I enjoy for my groupies.  



P.F. Chang's Lettuce Wraps

CHICKEN FILLING

• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4-5 leaves iceberg lettuce

SPECIAL SAUCE

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red chile paste

STIR FRY SAUCE

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

SPECIAL SAUCE

• Make the special sauce by dissolving the sugar in water in a small bowl.
• Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
• Mix well and refrigerate this sauce until you're ready to serve.
• Combine the hot water with the hot mustard and set this aside as well.
• Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

CHICKEN FILLING

• Bring oil to high heat in a wok or large frying pan.
• Saute chicken breasts for 4 to 5 minutes per side or done.
• Remove chicken from the pan and cool.
• Keep oil in the pan, keep hot.
• As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
• Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
• When chicken is cool, mince it as the mushrooms and water chestnuts are.
• With the pan still on high heat, add another Tbsp of vegetable oil.
• Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
• Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce "cups".
• Top with "Special Sauce".

Or you can visit the web site where I got this recipe