PF Changs Style Lettuce Wraps

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Serves 4

Per Serving

Calories 298

Fat 15.7g

Carb 20g

Protein 22g

Fiber 3.4g

Sugar 8g

Green Chile Egg Bake

Green Chile Egg Bake
(12 servings)

• 10 eggs
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups cottage cheese
• 2 cups shredded cheese (I used pepperjack)
• 2 (4 oz.) cans diced green chiles

1. Beat eggs for 3 minutes on medium speed until lighter in color. Whisk in flour, salt, & baking powder. Add cottage cheese, green chiles, and shredded cheese- mix until combined.
2. Pour into lightly greased 9x13. Bake, uncovered, at 350 degrees for 40-45 minutes until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Italian Beef Sandwiches

• Chuck Roast, 3-5lbs
• Packet Italian Dressing Dry Seasoning
• 1/2 jar of pepperoncinis & 1/2 juice from jar
• 3 garlic cloves, minced
• 1 can beef broth

1. Trim chuck roast of excess fat. 
2. Put all ingredients into crockpot, cook on low for 8 hours.
3. Shred meat, serve in buns with provolone cheese and extra pepperoncinis.

My favorite basic chocolate chip cookies

• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar 
• 1/2 cup white sugar
• 1 whole egg 
• 1 egg yolk
• 1 tbsp. vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 cups milk or semi-sweet chocolate chips (or 1 cup milk chocolate chips, 1 cup m&m's)

1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
2. In a large bowl, whisk together butter and sugars until combined (about 2 minute). Add in vanilla and egg + yolk. Whisk until smooth (about 30 seconds).
3. Add flour, salt, and baking soda to the bowl- stir together with a spatula or wooden spoon until there are no streaks of flour. Fold in the chocolate until evenly distributed.
4. Using a 1 1/2 T cookie scoop (or two spoons), drop dough 2 inches apart onto prepared cookie sheets. 
5. Bake for 11-13 minutes (cookies will look underdone, and bottoms will be barely golden). Cool on cookie sheet for 5 minutes.

Makes 3 dozen cookies.

Easy Cheese Danishes

• 2 packages crescent rolls

Filling:

• 8 oz cream cheese, softened
• 1 tsp. lemon juice
• 2 T. sugar
• 2 T. sour cream

Icing:

• 1 cup powdered sugar
• 1 T. softened butter
• 1 T. milk

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Remove crescent roll dough from can- pinch at seams to create one sheet. Pick a shape for your danish.
• Round danish:
• Cut each package into 8 strips. Repeat with second container.
• With each strip of dough, twist it loosely then wrap around itself. Use thumbs to create an indent in the center for the filling.

• Square danish:
• Cut each sheet into 8 squares. Fold corners towards the center, use thumb to create an indent. 

      3.  Filling: Combine all ingredients in stand mixer or with hand mixer until smooth.
      4. Put a dollop of filling in the center of each danish.
      5. Bake for 12-15 minutes until lightly golden.
      6. While danishes are cooling, combine all icing ingredients in a bowl until smooth. When cool, drizzle with icing.

Chocolate Pot de Creme

Chocolate Pot de Creme

• 8 ounces semisweet chocolate, chopped
• 1 1/2 cups whole milk (I've substituted 2% with success as well)
• 1 cup heavy cream
• 6 egg yolks
• 5 tablespoons white sugar
• 1/4 teaspoon salt

1. Place chopped chocolate into a blender.
2. Whisk together the remaining ingredients and heat in a heavy-bottomed saucepan over medium-low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and almost boiling.
3. Pour the hot mixture into the blender over the chocolate. Cover and blend until smooth, scraping down the sides as needed. Hold a kitchen towel over the lid of the blender to be safe, everything will be hot.
4. Divide the mixture among 6-8 ramekins or small cups and refrigerate until set, about 3 hours. Top with whipped cream before serving.

Citrus & Mustard Vinaigrette

All-Time Favorite Mustard Vinaigrette

• 2 T. honey
• 1 1/2 T. white wine vinegar
• 2 T. orange muscat champagne vinegar (from Trader Joe's, so delicious!)
• 1 T. fresh lemon juice
• 1 1/2 t. lemon zest
• 2 t. whole grain mustard
• 2 t. dijon mustard
• 1 1/2 t. minced garlic
• 1/2 cup olive oil
• salt & pepper

1. Combine all ingredients in a mason jar & shake, shake, shake.
2. Will keep for one week in the fridge.

Favorite ways to use this:

• over sautéed Brussels sprouts. Serve at room temperature or chilled with shaved manchego cheese, marcona almonds & craisins.
• over a kale salad or spring mix.