winner winner chicken dinner

chicken with snow peas

WE’VE GOT A WINNER!

This chicken with snow peas is one of the top 5 recipes I’ve made over this past month – and since I’m only sharing my favorites with you then here you go! This tastes so good you won’t even know that it’s good for you – in fact I’ll be making it over and over again even after I finish this whole “diet” ordeal.

As most of our recipes come about – FH had been begging for chicken and snow peas. However, good luck going to a Chinese restaurant and not ending up with mystery ingredients (or soy sauce) in your meal – So my mission began.

What was my mission exactly? To find a way to make FH’s beloved chicken and snow peas Whole-30-approved. I found this recipe on All Recipes (remember that site? apparently it’s still a thing!) and it looked pretty easy to modify to fit our diet… and I was right! Swapped the corn starch with arrowroot powder, used coconut aminos instead of soy sauce, and added/subtracted whatever veggies I wanted and voila (is there a Chinese word for “voila”?) DELICIOUS CHICKEN AND SNOW PEAS WAS BORN.

Only six days left on the Whole 30 and I can see ice cream on the horizon (although, honestly, I’d settle for a bowl of rice or quinoa at this point!). Aren’t you excited to see Wee Eats get back to normal with photos taken with something besides my iPhone? And recipes including our beloved friend Mr. Sugar? I am.

chicken with snow peas

Ingredients

    For the sauce
  • 1 cup chicken broth (I use Imagine brand)
  • 3 Tablespoons coconut aminos (or soy sauce)
  • 1 Tablespoon arrowroot powder (or cornstarch)
  • 1 Tablespoon fresh ground ginger root
  • 1 teaspoon rice vinegar
  • 1 garlic clove, minced
  • For the stir fry
  • 1 pound chicken breast, thinly sliced
  • 1 Tablespoon coconut aminos (or soy sauce)
  • 1 medium onion, thinly sliced
  • 1 large carrot, thinly sliced
  • 2 cloves garlic, minced
  • 9 ounces snow peas, washed and dried
  • 1 Tablespoon sesame oil; divided
  • 1/2 teaspoon white pepper (optional)
  • Scallions, diced, for serving
  • Cauliflower rice or regular rice, for serving

Instructions

  1. In a small bowl combine the ingredients for the sauce, set aside.
  2. In a separate bowl, slice chicken breast and toss with 1 Tablespoon of coconut aminos.
  3. Heat 1 teaspoon sesame oil over medium-high heat.
  4. Add chicken (in batches, if necessary, to avoid over-crowding the pan) and cook until lightly browned and cooked through. Set aside in large bowl.
  5. Add remaining sesame oil to pan and add the onions and carrots to the pan. Cook until onions are translucent (about 5 to 7 minutes). Add the garlic and cook until fragrant, about 30 seconds more.
  6. Add chicken and snow peas to pan, sprinkle with white pepper and toss to combine.
  7. Add sauce to pan and stir to combine. Heat to a boil and reduce to a simmer, cooking until the sauce is slightly thickened, about 5 more minutes.
  8. Taste and add salt or pepper (or even a hint of red pepper flakes) if needed.
  9. Serve with rice or cauliflower rice, or eat on its own (it's that good).

Notes

Recipe adapted from All Recipes

http://wee-eats.com/2014/06/24/chicken-with-snow-peas-and-a-whole-30-updat/

chicken with snow peas | wee-eats.com

chipotle chicken tortilla soup

tortilla soup 2351

There are a number of posts on this blog that follow a particular format. That format goes something like this:

I like ____. FH says he hates ____ and will not eat it. I tell FH that I’m making ___ and he should try it anyway. FH tries ___ and decides that he actually likes it and his whole life has been a lie.

This is one of those posts.

The item in question: tortilla soup.

FH was off to bad start on this one since his extremely weak original argument was that “chips have no place in soup” to which I replied that the chip gestapo was not going to close in on our home and force him to put chips inside of his soup. If he doesn’t like the ideas of chips in his soup, then leave them out!

Same argument goes for the cheese, cilantro, green onions, and lime. If you don’t want it in there, then don’t use it! I personally love the tortilla chip that the broth transforms into what is essentially a salty noodle, the bright flavors from the fresh cilantro and  bright lime, and the extra flavor from the cheddar cheese. If you don’t, though, by all means, leave them out!

chipotle chicken tortilla soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

  • 2 Tbsp olive oil or other neutral vegetable oil
  • 1/2 large onion, finely diced
  • 1 small carrot, finely diced
  • 1 stalk celery, finely diced
  • 4 cloves garlic, minced
  • 1 chipotle chili in adobo, minced*
  • 1 tomato, chopped (or 8 oz diced tomatoes from a can)
  • 1/2 lime, juiced, other half sliced into wedges
  • 1 quart low-sodium chicken stock or broth
  • 1 rotisserie chicken breast, shredded
  • salt and pepper, to taste
  • For garnish:
  • Tortilla chips
  • Green onions, sliced
  • Cilantro
  • Lime wedges
  • Cheddar or monterey jack cheese, shredded

Instructions

  1. In a large stock pot or dutch oven, heat oil until shimmering and saute onion, carrot, and celery until softened. Salt and pepper as desired.
  2. Add garlic, tomato, and chipotle and saute another 30 seconds until fragrant.
  3. Stir in chicken stock and reduce heat to low. Simmer for 20 minutes, then add chicken and lime juice and simmer about 5 minutes more until chicken is warmed through. Taste and adjust salt and pepper if needed.
  4. Serve in bowls and top with desired garnishes

Notes

*You may use more or less chipotle depending on your personal preference. it adds a smoky depth of flavor and a bit of spice to the soup.

*You could easily make this soup vegetarian by leaving out the chicken (or replacing it with tofu) and using vegetable stock instead of chicken stock.

http://wee-eats.com/2014/03/01/chipotle-chicken-tortilla-soup/

curry chicken wraps

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Lunch tends to be a very boring meal in my life.  BF always teases me about how, despite much I enjoy cooking, I refuse to make myself lunch.  I won’t even make myself a sandwich.  Not even when I’m making the BF’s lunch.

During the work week, it’s usually some underwhelming Lean Cuisine, or a sad store-bought salad.  Most of the time I can’t even muster the will to make myself a peanut butter and jelly sandwich.  And we all know how I feel about peanut butter.  On the weekends, I can hear the apprehension in his voice when he asks what we should have for lunch, knowing that I’m going to run down a list of the leftovers we have stashed in the fridge.

Then, in this month’s Bon Appetit, there was a recipe for a curried chicken sandwich.  I don’t know why, maybe it’s because of the BA’s stunning photography, but I just could not shake this chicken recipe from my head.  It planted its little curry seed in my brain and all I could think about was how I needed it in my belly.  STAT.

The original recipe was a little too bready for me, so I ditched the bread for a wrap.  Since I had maybe two of the ingredients required for the slaw, I made something closer to my usual slaw recipe for some crunch.  I added some dried cranberries for a touch of sweetness, but I think you could replace them with some julienned apple.

This chicken would also be great in non-wrap form, with some basmati rice, or even in a salad.  Finally, a decent lunch.

Curry Chicken Wraps

Printer-Friendly Recipe

For the chicken:

  • 4 large wraps
  • 1 pound thin-sliced boneless skinless chicken breast
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon pepper
  • ½ teaspoon red pepper flakes (optional)

For the slaw:

  • ½ head red cabbage (or 1 10-oz size bag shredded red cabbage)
  • 1 medium shallot or ½ small red onion, thinly sliced
  • ¼ cup dried cranberries (I think julienned apples would be good here too)
  • 1 Tablespoons mayo, more if desired
  • 1 Tablespoon yogurt or sour cream (or just an extra tablespoon of mayo)
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon fresh lemon juice (or vinegar, white or apple cider vinegars would work)
  • ¼ teaspoon celery salt
  • Salt and pepper, to taste

1. Combine marinade ingredients (buttermilk through red pepper flakes) in a gallon-size ziploc bag.  Add chicken and toss to cover.  Marinate in refrigerator for at least 2 hours.

2.  While chicken is marinating, make the slaw (I prefer to make mine no more than 1 hour before serving). Whisk all ingredients except cabbage, shallot, and cranberries in a large bowl.  Once combined, add cabbage, shallot, and cranberries; toss to coat.  Add additional mayo if you would like it creamier, salt and pepper to taste.  Cover and refrigerate.

3.  Preheat grill to high heat.  Cook chicken until internal temp reaches 165°F about 4 minutes on each side for thinly-sliced chicken.  Remove from heat and tent with foil to rest until slightly cooled, 5 to 10 minutes.

4.  When ready to serve, slice chicken on the bias.  Spread slaw onto wraps and top with chicken.  Wrap tightly and cut in half.

* I used thin-sliced chicken because, in my head at least, it shouldn’t need to marinate as long as regular chicken breast and I needed to eat this stuff for lunch.  If you use regular chicken breast, make sure to marinate it at least 4 hours. 

curry chicken pin

chicken cheesesteaks

Ok, let’s take a brief recess here from the sugar and the sweets and all of those desserts that I love so much.    Just the thought of pie is making me a little… uncomfortable.  Let’s flip the “savory” switch.

And let’s lighten it up a bit… I need something with some substance to it.

Steak? No, something light… chicken maybe… but not too light… let’s put it on some bread.

There we go…  swap out fatty rib-eye steak for lean, healthy boneless-skinless chicken breasta healthy(er) alternative to your sinful cheesesteak sandwich, .

Or, at this time of year, it may even be a resourceful way to use up the last of that dreaded leftover Thanksgiving turkey… ugh… turkey… let’s not use that word again for… at least a week or two.

Even though I have several cheese sauce recipes lurking in my “to do” lists, I can never actually bring myself to make them, especially not with the amount of food I’ve devoured in the past week… so I opted for sliced provolone cheese instead.

I’m not trying to claim that these are “authentic”, in fact I wouldn’t even call them “cheesesteak” if I had a better name for them…

Philly Chicken-Cheesesteaks?

Philly cheese-chickens?  Nah…

Phoenix Chicken-Steaks?

Ooh, I like that, maybe add some hatch chiles and monterey jack cheese… oh man.  Just thinking out loud here.  I’ve definitely smeared some leftover chipotle aioli on these babies and it was pretty amazing…

Chicken “Cheesesteaks”

[ Printable Recipe ]

  • 1 lb thin-sliced boneless skinless chicken breast
  • 1 green bell pepper, seeded and sliced
  • 1 sweet onion, sliced
  • 6 slices provolone (or cheese of your choice)
  • 6 french rolls, halved lengthwise
  • salt and pepper, to taste

1. Preheat oven to 400 degrees, or heat your broiler (high or low, whatever you prefer).  Meanwhile, heat a sauté pan over medium/medium-high heat.

2. Generously salt and pepper both sides of the chicken breasts.  A shake or two of garlic powder never hurt anyone either, just sayin.  Cook with a teaspoon or two of olive oil over medium high until cooked through, set aside.

3. Add another teaspoon of oil to the pan, and sauté peppers and onions until just tender-crisp. Salt and pepper onions and peppers to taste. Set aside.

4. Line a baking pan with foil.  Slice chicken breast into thin strips, toss with peppers and onions, and put into six “piles” on the baking sheet.  Place one slice of cheese on top of each pile, and broil until cheese is melted and bubbly.  (If you have an oven-safe pan, and the ability to remember NOT TO GRAB A SUPER HOT HANDLE, you could just use your pan… but some of us aren’t that skilled).

5. Once cheese is melted, carefully remove pan from oven, and mix the chicken, peppers, onions, and cheese and pile each onto a French roll.  You can eat as is, or tightly wrap the whole sandwich in foil (with another piece of cheese, if you’re feeling naughty) and return to the oven for a few minutes to heat the bread through.

teriyaki chicken sandwich

teriyaki chicken sandwich

I’ve got a treat for you, and it’s not just this amazing chicken sandwich.

I’m part of an elite, top-secret baking team hand-picked by Stefanie of The Cupcake Project. Together, we are testing what may just be the world’s ultimate chocolate cupcake recipe. I can’t tell you much, just that I CAN’T WAIT to tell you ALL ABOUT them!!! But I can’t do that yet…
I CAN tell you all about Stefanie’s “Ultimate Vanilla Cupcake” recipe, which I plan to make today as well. The chocolate ones, though… those ones you will have to wait for. Assuming, of course, that it is deemed the “ultimate chocolate cupcake recipe.”
These sandwiches, though. These are another thing entirely. BF said he wanted “chicken sandwiches” for lunch one day, and then I came home and made these. I’m not sure if they are exactly what he had in mind, but they have quickly become one of our favorite meals.
It’s grilled teriyaki chicken breast with avocado, tomato, lettuce, onion, and spicy sriracha mayo sandwiched between a crisp and toasty ciabatta bun. You need to make these. Like now. When I tried to complain to BF about posting it, because I didn’t have any “amazing pictures” he said “WHO CARES!? IT’S SO GOOD!” … so you have him to thank for this post. :) He was very concerned about you being able to enjoy these sandwiches.
Oh, and let’s not forget our virtual picnic on pinterest! If I don’t respond to your tag (Pinterest can be a little wonky sometimes), feel free to send an e-mail requesting to be a contributor to me at wee.eats@gmail.com or you can just comment on this post with a link to your pinterest account. :)
Teriyaki Chicken Sandwiches
1 lb boneless skinless chicken breast
Your favorite teriyaki marinade (I think I just used a bottled one – Lawry’s or something)
1 avocado, sliced
4 scallions, sliced
1 tomato, sliced
Lettuce of your choice (Romaine is ok, but I think arugula would be great)
Cilantro (optional)
4 ciabatta buns, split
Sriracha Mayo
1/4 cup mayo
1 Tablespoon sriracha
Drizzle olive oil (about a teaspoon)
1. Marinate chicken according to marinade directions. I marinate it for about 45 minutes.
2. While chicken is marinating, make the sriracha mayo and slice the toppings.
To make the mayo – Mix the sriracha, mayo, and oil. Cover and refrigerate until ready to use.
Other flavorful (optional) mix-ins include sambal olek (chili-garlic paste), splash of lime, scallions, or cilantro.
3. Preheat grill and cook chicken until done. Tent loosely with foil.
4. Spread sriaracha mayo on ciabatta buns and grill, mayo side down, until toasted.
5. When ready to assemble sandwiches, cut chicken breasts int strips at a 45 degree angle. Assemble sandwiches – I like to sprinkle scallions on the bottom bun, top with the avocado, then tomato, then chicken (3 to 4 strips, depending on how big of strips you cut), and lettuce on top.
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