Spinach and Cheese Enchiladas

Spinach is incredibly good for you.  It has about a billion (give or take) healthy nutrients in it that aid in skin, hair, and bone health, among many other things.  And when you cook it and eat it straight up, it's disgusting (sorry for all your spinach lovers out there).  So I'm always trying to find recipes that work spinach in without letting me taste it too much.  These enchiladas made me a bit nervous, since the filling is mostly spinach, but they were intriguing enough that I decided to be brave and give them a try.  YUM.  The sauce is so tasty, and when you top these babies with sour cream, tomato, avocado, or whatever else you want to throw on there, it really puts them over the top.  And you can barely even taste the spinach...

Spinach and Cheese Enchiladas

Number of Servings: 3 to 4
Time to Prepare: 45 minutes

• 1 tsp canola oil
• 1/2 small onion, finely chopped
• 4.5 oz fresh spinach
• 1 Tbsp chicken broth (or water)
• 1/8 tsp pepper
• 1/4 tsp salt
• 2 tsp canola oil
• 1 1/2 Tbsp flour
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp oregano
• 1 tsp garlic powder
• 1 cup chicken broth
• 1 tsp white vinegar
• salt & pepper to taste
• 2 cups (8 oz) shredded Cheddar Jack cheese
• 6 corn tortillas
• sour cream
• chopped tomato
• diced avocado
• chopped green onion
• chopped cilantro

Heat the 1 tsp oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, for 3-4 minutes until the onion starts to turn translucent. Add the spinach, chicken broth, salt, and pepper.  Cook, stirring frequently, until the spinach is wilted. Scrape the mixture to a plate and return the skillet to medium heat.

Heat the 2 tsp oil in the skillet. Add the flour, chili powder, cumin, oregano, and garlic powder and stir to combine (it will be thick and crumbly). Continue stirring for 1-2 minutes until it is fragrant.

Slowly add half of the broth, stirring vigorously to avoid clumps. Gradually add the remaining broth and cook, stirring constantly, until the mixture is thick and bubbling. Stir in the vinegar and salt and pepper to taste.

Preheat the oven to 350 degrees. Lightly grease an 8x8 pan. Spread half of the sauce in the prepared pan. Place a damp paper towel on a microwave-safe plate, stack 2-3 tortillas on the plate and cover with another damp paper towel. Microwave for 30-40 seconds until the tortillas are hot and pliable. Place about 1/4 cup of the spinach mixture (leaving the liquid behind) and 1/4 cup cheese in each tortilla and roll up.  Place seam side down in the baking dish.  Repeat with remaining tortillas.

Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese on top. Bake for about 15 minutes, until hot and bubbling. Let rest for 5-10 minutes before serving.  Serve topped with sour cream, tomato, avocado, green onion, cilantro, etc.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Onion, spinach, tomato, avocado, green onion, cilantro

Black Bean and Corn Salad

I always have a hard time figuring out what kinds of sides to do with Mexican-type meals.  All the usual sides don't quite seem to go with the bright, fresh flavors of Mexican food.  Also, sometimes green salads just get old.  I can only have a side salad so many days in a row before I want to throw the lettuce out the window.  Black Bean and Corn Salad to the rescue!  The flavors of this salad are so happy and fresh-tasting, and the colors are absolutely beautiful.  It's a great dish for summertime since you serve it cold, but don't let that keep you from serving it any time of year (I know I don't).

Black Bean and Corn Salad

Time to Prepare: 25 minutes
Number of Servings: 6

• 1/3 cup lime juice
• 1/3 cup olive oil
• 2 cloves minced garlic
• 1 tsp salt
• 1/8 tsp cayenne pepper
• 2 (15 oz ) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn (rinse under cool water to thaw)
• 1 avocado, diced
• 1 red bell pepper, diced
• 2 tomatoes, chopped
• 6 green onions, chopped (green & white parts)
• 1/2 cup chopped fresh cilantro

In a small bowl, whisk together lime juice, olive oil, garlic, salt, and cayenne.  Set aside.

In a large bowl, toss together black beans, corn, avocado, bell pepper, tomatoes, green onion, and cilantro.  Pour dressing over the salad and stir to coat.

Source: adapted from Allrecipes
Produce Used: Lime, garlic, corn, avocado, red bell pepper, tomato, green onion, cilantro

Chocolate Mint Molten Lava Cake

Confession time (because I know it's your favorite time): I am really bad at not cooking things all the way.  My husband likes floppy/non-crispy bacon (blech) and no matter how hard I try, I cannot cook it little enough for him.  It never looks done enough before it gets too crispy for him.  He also like eggs over easy which have taken me years to be able to make without cooking the yolk (and it is still hit or miss).  Needless to say, the first time I attempted a molten lava cake, there was no lava.  No flowing goodness of liquid-y chocolate.  No happiness for my husband.  I have been hesitant to try it again, but I have been embarking on a journey to conquer my culinary fears (or at least some of them...dealing with lobster will almost definitely never happen) and my husband threw down the challenge on Instagram so I couldn't avoid it any longer.  But guys, let's be honest--I rocked it this time.  Loads of gooey, lava-y deliciousness pouring out of this cake.  Hooray for not failing a second time!

Chocolate Mint Molten Lava Cake

Number of Servings: 4
Time to Prepare: 50 minutes

• 4 (4 oz) squares bittersweet chocolate
• 4 (4 oz) squares semisweet chocolate
• 10 Tbsp butter
• 1/2 cup flour
• 1 1/2 cups powdered sugar
• 3 eggs
• 3 egg yolks
• 1 tsp vanilla
• 2 Tbsp creme de menthe

Preheat oven to 425 degrees.  Grease 4 (8 oz) ramekins and set aside.

Melt the chocolate and butter in a double boiler, stirring regularly.  While it melts, sift powdered sugar & flour into a medium mixing bowl.

In a small mixing bowl, combine eggs and egg yolks and whip lightly with a fork.

Once the chocolate and butter and melted, pour into the bowl with the dry ingredients.  Whisk to combine (mixture will be very thick).  Pour the eggs in and continue whisking, just until smooth.  Stir in the vanilla and creme de menthe.

Divide the batter evenly among the prepared ramekins.  Place them on a baking sheet and bake for about 14 minutes.  The edges should be firm and the very top should be cooked, but the center should be liquid still.  (I stick a toothpick in about 1/8" from the edge to make sure it is cooked all the way down the side.)

Let cool for 10 minutes.  Run a knife around the edge to loosen and invert onto dessert plates.  If desired, sprinkle with powdered sugar and garnish with a sprig of mint.  Serve warm.

Source: adapted from Food Network

Pita Pockets

I am so happy to finally be posting this recipe.  I've tried to make pita pockets several times and have ended up very disappointed all of those times until now.  They always seemed to end up only partially puffed or not puffed at all.  And they never stayed soft--eating tough, half puffed pita was beginning to make me very sad.  But I was determined to get it figured out and man was I happy when these puppies came out of the oven.  Also, watching them puff up in the oven was about the most fun I had all day.  I tried to take a picture through the oven door (so obviously it is basically the worst picture in the world) but I wanted you to see how much they puff because it's awesome.  The key to getting these to puff is to make sure your oven (and baking stone) are nice and hot.  The 20 minute heating time is definitely a must.  Let me tell you though, after I made these I told my husband I'm never buying pita again.

Pita Pockets

Number of Servings: 8 pita pockets
Time to Prepare: 2 hours 40 minutes

• 2 1/4 tsp yeast
• 1 1/4 cups warm water, divided
• 1 Tbsp sugar
• 3 to 4 cups flour
• 1 1/2 tsp salt
• 2 Tbsp olive oil

Mix yeast, 1/2 cup warm water, and sugar in a small bowl.  Let sit for 5 minutes until foamy.

In a large bowl, mix 3 cups of the flour and the salt.  Stir in the olive oil, yeast mixture, and remaining water.  Stir together until it forms a ball, adding additional flour as needed.  Turn the dough out onto a floured surface and knead for 10 minutes.  Place the kneaded dough in an oiled bowl.  Cover and let rise until doubled, about 90 minutes.

Place a baking stone in the center of your oven and preheat oven to 450 degrees.  Once it has reached 450 degrees, it needs to continue heating for 20 more minutes before you put anything in it.

Punch the dough down and divide into 8 pieces.  Roll each piece into a ball.  Cover the balls with a damp kitchen towel and let them rest for 20 minutes.

Once the dough has rested, roll out one ball of dough on a lightly floured surface until it is between 1/8 and 1/4 inch thick.  Carefully place it on the baking stone and bake for 3 to 5 minutes.  Repeat with remaining dough balls.  (It is hottest for the first couple so those usually take about a minute less to cook than the later ones.)

Source: slightly adapted from The Fresh Loaf

Braised Italian Chicken

This is one of those where-has-this-been-all-my-life kind of recipes.  It takes a bit of a time investment, but it is easy to put together, doesn't require any unique ingredients, and is incredibly versatile.  It's hard to beat that, I tell you.  The combination of the quick sear, the acidity of the tomatoes, and the low-and-slow simmer in the oven make the chicken juicy, tender, and fall-y apart-y in just the most perfect way.  (You like my use of intelligent descriptive words there?  Fall-y apart-y is awesome and you should all say it.)  Serve this succulent chicken over pasta, rice, couscous, quinoa, barley, vegetables, whatever else you can think of--most recently I served it over the Mushroom Barley Risotto from a couple days ago and dang was it tasty.  Or serve it on french rolls or pretzel rolls for a great sandwich.  Use it as a chunky, chicken-y pizza sauce (no need to add toppings other than the cheese...) or hey, just eat it straight up with a spoon.  I won't judge. 

Braised Italian Chicken

Number of Servings: 6
Time to Prepare: 1 hour 20 minutes

• 1 1/2 pounds boneless, skinless chicken thighs
• kosher salt
• black pepper
• 1 Tbsp olive oil
• 1 cup diced onion
• 1/3 cup shredded carrot
• 5-6 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 tsp Italian seasoning
• 1 Tbsp balsamic vinegar, divided
• 2-3 tsp dried basil
• freshly grated Parmesan cheese

Preheat oven to 350 degrees.

To prepare chicken, rinse all pieces in cold water and trim off any excess fat.  Blot dry on paper towels.  Season one side of chicken with kosher salt and black pepper.

Heat a large skillet to medium heat.  When hot, add olive oil and make sure it spreads across the bottom of the pan.  Place chicken salt side down and cook for 2-3 minutes.  While it’s cooking, sprinkle the top side of the chicken with salt and pepper..  Flip chicken pieces and cook for 2-3 minutes.  Remove chicken and place in a 2 or 2 1/2 quart casserole dish with a lid.

Add onions and carrots to the skillet and cook for 2-3 minutes, add garlic and cook for an additional 30 seconds, or until fragrant.  Add the diced tomatoes (including the liquid from the can), tomato sauce, Italian seasoning, and 1/2 tablespoon  of the balsamic vinegar.  Stir ingredients and bring to a simmer.  Pour over the chicken in the casserole dish and put the lid on.

Bake for 1 hour. Remove from oven and remove lid.  Use two forks to shred the chicken into large chunks.  Add the remaining 1/2 tablespoon of balsamic vinegar and the dried basil.  Add additional kosher salt and pepper to taste.  Garnish with Parmesan cheese.

Note: Instead of using a skillet and transferring to a casserole dish, you can do the whole thing in a dutch oven (I just don't have one).

Source: slightly adapted from Our Best Bites
Produce Used: Onion, carrot, garlic

Frozen Mint Lemonade Slush

Public service announcement: This is the most refreshing summer drink EVER.  It is amazing.  I am kicking myself that I did not discover this earlier in the summer.  But don't worry, I'm drinking it every day now in protest of summer coming to an end.  This takes some advanced prep since you have to freeze it for about 12 hours, but it's pretty easy to put together and I cannot say enough about how good it is.  I like it best with ginger ale, but I didn't have any this last time so I used Sierra Mist and it worked just fine.

Frozen Mint Lemonade Slush

Number of Servings: 15-20
Time to Prepare: 13 hours 50 minutes

• 8 cups water
• 2 1/2 cups sugar
• 12 oz can frozen lemonade concentrate
• 8 to 10 sprigs fresh mint
• 2 liters ginger ale, chilled

In a 4 quart saucepan, bring water to a boil.  Stir in the sugar, continuing to simmer, until dissolved.

Remove from heat and stir in the lemonade concentrate.  Stir in the mint leaves, cover the pot, and let the mixture steep for 15 minutes.  Uncover, remove the mint leaves, and stir.

Pour into a large freezer-safe container.  Let cool on the counter for about an hour, then put the lid on and freeze for about 12 hours, until firm.

Remove from freezer for 30 to 60 minutes before serving to let it soften a bit.  Scoop into cups, filling each cup 2/3 to 3/4 full of frozen lemonade.  Pour ginger ale into each cup and serve.  (You can also break up the entire container of frozen lemonade into chunks in a punch bowl and pour the ginger ale over it to serve it more party-style.)

Source: adapted from Mel's Kitchen Cafe
Produce Used: Mint

Baklava

Now that you've made the spanakopita from a couple days ago, you're probably wondering what you're going to do with the other half of the Phyllo dough package.  Never fear, baklava is here.  Baklava actually originated in Turkey, though it is also known widely as a Greek dessert.  This recipe sounds complicated with all the buttering of the layers, but it actually comes together really quickly and it is so yummy!  You can make it a day in advance (it has to cool for several hours anyway so you might as well) and it is certain to impress dinner guests.

Baklava

Number of Servings: about 24 pieces
Time to Prepare: 4 hours 35 minutes

• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup honey
• 1 Tbsp lemon juice
• 1 cup walnuts
• 1/4 cup sugar
• 1 1/2 tsp cinnamon
• 1/2 pound phyllo dough, defrosted according to package directions
• 1 stick unsalted butter

Preheat oven to 400 degrees.

Combine 1/2 cup sugar, water, honey, and lemon juice in a small saucepan over high heat.  Heat until boiling, then reduce heat and let simmer until reduced by half, about 15 minutes.  Let cool.

In food processor, finely chop walnuts, 1/4 cup sugar, and cinnamon.  Set mixture aside.

Melt butter in a bowl.  Brush sides and bottom of an 8x8 or 9x9 pan with melted butter until evenly coated.  Cut phyllo dough sheets to fit the pan.  Line the pan with the first pastry sheet.  Lightly brush the top of the sheet with butter, then add another sheet on top and brush with butter.  Continue adding sheets and brushing with butter until half the dough is gone.  Spread the walnut mixture on top, shaking the pan so it spreads evenly.  Cover with another pastry sheet and brush with butter (you'll have to be a little more careful with this one to keep it in place on top of the walnut filling).  Add remaining sheets, brushing each with butter as before.  Brush the last pastry sheet with enough butter so the top of the baklava isn't dry.

With a sharp knife, cut from one corner of the pan, diagonally across to the opposite corner, all the way through the baklava.  Cut parallel diagonal lines about 1 1/2 inches apart, across the rest of the pan.  Then cut another diagonal across the middle, using opposite corners from the first line, and then parallel diagonal lines to that diagonal across the rest of the pan.  This should create diamond-shapes pieces.  Bake for about 20 minutes, until golden brown.

Remove from oven and drizzle syrup on top, making sure to evenly coat each piece.  Let cool for at least 4 hours so the syrup can soak in.  Store uncovered (or lightly covered with a towel) on the counter.

Source: adapted from Guideposts magazine
Produce Used: Lemon

Spanakopita

Have you ever had spanakopita?  It is a savory Greek pastry filled with spinach and feta and it is delightful.  You can buy them in the freezer section at Costco (and probably other stores), or if you're slightly crazy/intense you can make them at home.  They are a bit labor intensive and time consuming....but every time I make them and they come out of the oven so light and crispy on the outside and full of green goodness on the inside, I think, "Yeah, that was totally worth it."  If you are not generally a huge fan of spinach, don't discount these right off the bat.  Yes, the filling is mainly spinach, but somehow they don't taste overly spinach-y.  Not being a huge lover of spinach myself (I would basically never eat plain, cooked spinach), I still adore these.  And if it makes things any easier, you can make the filling in advance and keep it in the fridge until you're ready to put them all together.

Spanakopita

Time to Prepare: 1 hour 30 minutes
Number of Servings: 3 dozen triangles

• 3 Tbsp olive oil, divided
• 1 pound spinach
• 3 to 4 green onions, chopped (white & green parts)
• 2 tsp dried parsley
• 1 tsp dried dill weed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup crumbled feta cheese
• 1 egg, lightly beaten
• 3/4 cup butter, melted
• 8 oz (or 1/2 package) phyllo dough, defrosted according to package directions

Heat 1 Tbsp of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid (be careful not to burn yourself), then chop roughly. Repeat with remaining spinach, using 1 more Tbsp of olive oil. Add last Tbsp of olive oil along with green onions and saute until soft, about 2 to 3 minutes. Add the chopped spinach to the green onion, along with the parsley, dill, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool.

Stir the feta and beaten egg into the cooled spinach mixture.

Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.

Unroll the phyllo dough on a flat surface and keep it covered with waxed paper or plastic wrap and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the phyllo into 2 by 11 inch strips, and recover with the towel. Starting with two strips of dough placed on top of each other, use a pastry brush to brush the top layer with melted butter. Place a small spoonful (1 heaping tsp) of spinach filling 1/2 inch from the end of the pastry. Fold the end over the filling from the corner to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.  (You will end up needing two baking sheets.)

Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking--bake frozen triangles an extra 10 minutes.)

Source: adapted from Allrecipes and Food Network
Produce Used: Spinach, green onion

Barley Pilaf

I have just recently gotten into barley big time.  I had really never cooked with it before a few weeks ago, but I am loving it.  A few years ago, we had switched from white rice to brown rice in an attempt to eat more whole grains, but I never really loved the brown rice and we ended up switching back.  I have lately discovered barley as another alternative to rice and it is fantastic.  It has a great nuttiness to it and I love the slight bit of firmness it retains after being cooked.  Did I mention it's awesomely healthy?  High in fiber, high in protein, and very low in fat.  It is also loaded up with potassium, iron, vitamin B-6, and magnesium.  This recipe is a pretty simple way of cooking it--it does take some time, but most of the work happens in the oven so as long as you plan a little ahead, this is easy peasy.

Barley Pilaf

Number of Servings: 4
Time to Prepare: 70 minutes

• 1 Tbsp butter
• 2/3 cup pearl barley
• 1/4 cup pine nuts (can substitute slivered almonds)
• 2 cloves garlic, minced
• 1 small onion, diced
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 1/3 cups chicken broth
• chopped green onion

Preheat oven to 375 degrees.

In a large skillet, melt the butter over medium heat and add the barley, pine nuts, garlic and onions.  Saute the mixture, stirring frequently, until the onions are tender and the barley is golden.  Scrape into a 2-quart baking dish and sprinkle on the salt and pepper.  Stir in the chicken broth.

Bake uncovered for 60-70 minutes, until the liquid is absorbed and the barley is tender. Garnish with green onions.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Garlic, onion, green onion

Teriyaki Salmon

If you thought the balsamic glazed salmon from last month was good, wait until you try this.  This homemade teriayki sauce (previously featured in the recipe for Bacon-Wrapped Teriyaki Chicken Skewers) is so delicious that I just want to eat it with a spoon.  We had some extra sauce after making the salmon and we were looking for anything we could think of to put it on, just so we would have an excuse to eat more teriyaki sauce.  Don't get me wrong, I still use the store-bought teriyaki sauce & marinade--it definitely has its place, like in recipes where it is just one part of a more complex marinade.  But if I'm just using a straight-up teriyaki sauce, it is totally worth going homemade.  So not only is this salmon incredibly tasty, when you sprinkle the green onion and sesame seeds on it, it is about the prettiest looking salmon dish I've ever made.

Teriyaki Salmon

Number of Servings: 6
Time to Prepare: 25 minutes

• 1 Tbsp cornstarch
• 1 Tbsp cold water
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp pepper
• 6 (6 oz) salmon fillets
• 2-3 green onions, chopped
• sesame seeds

Preheat oven to 400 degrees.

In a medium saucepan, combine cornstarch, cold water, sugar, soy sauce, cider vinegar, garlic, ginger, and pepper and whisk together.  Bring to a boil over medium-high heat and cook, stirring frequently, until sauce is thickened and bubbly.  Remove from heat.

Spray a 9x13 pan with non-stick spray (line with foil before spraying for even easier clean-up).  Place the salmon fillets in the pan.  Set aside about 1/3 of the teriyaki sauce.  Use the remaining sauce to brush the tops of the salmon generously with sauce.  Bake for 15-19 minutes, until salmon flakes easily with a fork.  Place on serving dish and brush with reserved teriyaki sauce.  Sprinkle with chopped green onion and sesame seeds.

Source: adapted from Cooking Classy and Our Best Bites
Produce Used: Garlic, green onion

Smoky Beef Brisket

I had never tried making brisket before.  It is one thing I always love to get at BBQ joints, but I have been a bit afraid of making it myself, knowing it can turn out tough and dry.  We were gifted a brisket from some friends moving out of the city so that gave me the motivation to finally try something out.  And honestly, I don't know if I'll ever need to try any other brisket recipe.  This recipe gave us perfectly cooked, tender brisket that we could not get enough of.  After dinner, my husband spent an hour (maybe more) looking up all sorts of ideas of how to use the leftovers.  The brisket was really nice on its own, but I especially liked it with a bit of our favorite barbecue sauce drizzled on top.  Just a warning, this does take some time so you need to plan in advance, but it is about as easy as can be.

Smoky Beef Brisket

Number of Servings: 6-8
Time to Prepare: 1 day 5 hours 5 minutes

• 1 (14 oz) can beef broth
• 3 Tbsp liquid smoke, divided
• 1/4 cup plus 1 Tbsp Worcestershire sauce
• 2 Tbsp garlic salt
• 2 Tbsp onion powder
• 3-4 lb beef brisket
• 3 Tbsp minced garlic
• 1 (12 oz) can beer
• 1 large onion, cut into rings

Whisk together the beef broth, 2 Tbsp liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a medium bowl.  Place the brisket in a 9x13 pan and pour the marinade over the top.  Cover tightly with a lid or plastic wrap and marinate in the fridge for 24 hours, flipping the brisket a few times to help it marinate evenly.

Preheat oven to 275 degrees.   Sprinkle the minced garlic in the bottom of a large roasting pan.  Add 1 Tbsp liquid smoke and 1 Tbsp Worcestershire sauce, then pour the beer in.

Remove the brisket from the marinade and place in the roasting pan.  Discard the remaining marinade.  Lay the onion slices on top of the brisket, then cover the pan tightly with foil and bake until tender, about 4 or 5 hours (should reach 150 degrees in the center).

Source: slightly adapted from Allrecipes
Produce Used: Garlic, onion

Thai Chicken Wraps with Peanut Sauce

If you're noticing that this is a different peanut sauce recipe than the one I posted with the chicken satay a while back (because I know you're scrutinizing my recipes that closely), you're right.  I make different peanut sauces depending on what I'm making them with.  So sue me.  The peanut sauce here works really nicely with the crunchy veggies and the peppery, garlicky, slightly sweet chicken slices.  (Full disclosure: I can't stop myself from downing 3 or 4....or 7....slices of this chicken while I slice it and prep the wraps.)  Don't let the long list of ingredients fool you--this is a pretty easy recipe and it comes together super fast.  Win, win.

Thai Chicken Wraps with Peanut Sauce

Number of Servings: 6
Time to Prepare: 25 minutes

• 3 chicken breasts
• 1 tsp garlic powder
• 1 tsp pepper
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup creamy peanut butter
• 2 Tbsp canola or peanut oil
• 2 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 tsp honey
• 2 cloves garlic, minced
• 2 Tbsp freshly grated ginger
• 1/4 tsp crushed red pepper
• 1 Tbsp olive or peanut oil
• 1 small red onion (or 1/2 large), thinly sliced
• 1 cup shredded green cabbage
• 1 cup shredded carrots
• 1 Tbsp freshly grated ginger
• 3 cloves garlic, minced
• 6 (12") flour tortillas
• 3 cups cooked Jasmine or white rice
• 4 green onions, chopped
• chopped dry roasted peanuts

Combine garlic powder, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high and broil the chicken about 5-8 minutes on each side, until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.

In a blender or food processor, combine the peanut butter, 2 Tbsp oil, rice vinegar, soy sauce, honey, 2 cloves garlic, 2 Tbsp ginger, and crushed red pepper.  Blend until smooth and set aside.

In a large nonstick skillet, heat the 1 Tbsp oil over medium heat and add the onion, cabbage, carrots, 1 Tbsp ginger and 3 cloves garlic. Sauté the mixture, stirring often, for 5-10 minutes, until the vegetables are cooked to your desired level of doneness (I like my cabbage kind of wilty so I usually do 10, but if you want yours more crisp, aim for 5).  Place a scoop of warm rice on a tortilla. Top with sliced chicken and sauteed vegetables, then drizzle with peanut sauce. Sprinkle the green onion and peanuts on top.  Roll up tightly and serve.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Garlic, ginger, red onion, cabbage, carrots, green onion

Chicken Caesar Salad Wraps with Homemade Caesar Dressing

Do you have any of those things in cooking/baking that just scare you?  Things you know one could technically make, and other people actually do make them, but something about making them just makes your palms a little sweaty.  I'm (slowly) trying to conquer some of these things and Caesar dressing was on the list.  I make most of my own salad dressings, but I've never attempted Caesar dressing.  For some reason, it has always seemed kind of intense.  I finally forced myself to try it out by purposefully planning to make these wraps after I had run out of store-bought Caesar dressing.  I like this recipe because you don't have to worry about raw egg yolks like you do with a lot of other Caesar recipes.  If you're unsure about the anchovy paste, you can leave it out (apparently that's a fairly common thing to do) but I like the more classic Caesar-y flavor it gives the dressing.

Chicken Caesar Salad Wraps with Homemade Caesar Dressing

Number of Servings: 4-5
Time to Prepare: 20 minutes

• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp sugar
• 2 chicken breasts
• 1/3 cup plain yogurt
• 2 Tbsp lemon juice
• 1 Tbsp olive oil
• 2 tsp red wine vinegar
• 2 tsp Worcestershire sauce
• 1 tsp anchovy paste
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• 1-2 cloves garlic, minced
• 1/2 to 1 cup freshly grated Parmesan cheese
• 1 head romaine lettuce
• croutons
• tortilla wraps (I like using the sun-dried tomato and basil flavor)

Mix salt, pepper, garlic powder, and sugar in a small bowl.  Rub onto both sides of the chicken breasts.  Broil the chicken for 5-8 minutes on each side, until cooked through.  Remove to a cutting board and let rest for 5 minutes before slicing.

Whisk together yogurt, lemon juice, olive oil, vinegar, Worcestershire sauce, anchovy paste, mustard, garlic, and black pepper until smooth.  Stir in Parmesan.

In a medium bowl, put in enough lettuce for one wrap and toss with some salad dressing (do a little more than you would normally do for a salad--once it gets in the wrap with the chicken and croutons, it will seem drier).  Place the dressed lettuce down the center of a wrap, top with chicken slices and croutons, and wrap tightly.

Source: dressing slightly adapted from Cooking Light, chicken from Mel's Kitchen Cafe
Produce Used: Lemon, garlic, romaine lettuce

Noni Afghani

How's this for random recipe discovery?  I have this spice rack that came with a bunch of different spices, most of which I use regularly.  However, as with most spice racks, it came with a few items that are just not part of anything I regularly make.  One of those things was caraway seeds.  I wanted to try something that used them so I started doing a search and happened upon this Middle Eastern flat bread.  And now I'm in love--this has definitely become part of my regular repertoire.  It is a little fluffier than a naan or a pita, but still a flat bread great for sopping up sauces.  I like to serve it with curry-type dishes so you do have that extra sauce to soak up, but the bread is still great on its own.  The caraway seeds add a great, unexpected little burst of flavor that I just can't get enough of.  That being said, my husband isn't really a fan of their flavor so I usually make a couple for him that have rosemary or something like that on them instead.

Noni Afghani

Number of Servings: 8
Time to Prepare: 2 hours 15 minutes

• 1 1/2 cups warm water, divided
• 2 1/4 tsp yeast (1 package)
• 1 Tbsp sugar
• 4 cups flour
• 1 1/4 tsp salt
• 1/4 cup vegetable oil
• 1 egg
• 1 Tbsp water
• 1 Tbsp (or more) caraway seeds

In a small bowl, stir together 1/2 cup warm water, sugar, and yeast. Let stand for 5-10 minutes, until foamy.
   
Combine flour and salt in a large bowl. Stir in the oil and yeast mixture. Add the remaining 1 cup water in small amounts until you have a soft moist dough that can be handled (you won't necessarily use it all).

Turn dough out onto a floured surface and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
   
On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three diagonal lines on the top of each loaf. Place the loaves on a baking sheet coated lightly with nonstick cooking spray.  (You should be able to fit flour loaves on a baking sheet.)

Mix together the egg and 1 Tbsp water; brush the tops of the loaves with the egg wash. Sprinkle caraway seeds over the tops.  Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Source: slightly adapted from Allrecipes