Monday, October 6, 2008

Asian Chicken Rollups

This is currently our favorite recipe. We've altered it quite a bit, so here is our version. If you follow these alterations it is truly amazing!

-2 tbsp crunchy peanut butter
-2 tbsp teriyaki baste/glaze (we use stir-fry sauce and it's just as good)
-1 tbsp packed brown sugar
-1 tbsp hot water
-1 tsp sesame oil/vegetable oil (please use sesame oil!!)
-4 large flour tortillas, warmed on a griddle
-grilled chicken strips (Tim does 2 chicken breasts on the grill. Brushes them with a mixture of sesame oil and teriyaki sauce (aprox. 1/4 cup sauce and a tablespoon of oil) to begin, and then brushes on some of the marinade as they cook. This makes amazing chicken!)
-shredded lettuce
-shredded carrots

In a small bowl, beat the peanut butter, teriyaki baste, brown sugar, water, and oil with wire whisk until smooth. Cook chicken according to directions above. Spread each tortilla with about 2 tbsp peanut butter mixture, top with chicken, lettuce, and carrots. Roll up and enjoy. (We add additional mixture to top of chicken, or dip our roll-ups in it)

Also, if you are making this for more than 2, I would double the sauce.

Recipe from Betty Crocker
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Tim's Bacon Cheddar Ranch Cheese Ball

In honor of Tim's obsession with cheese balls...

-2 (8 oz.) pkgs. cream cheese, softened
-1 pkg. ranch dressing mix
-2 1/2 cups shredded cheddar cheese
-1 1/2 cups chopped pecans
-1-2 Tbs. Hormel "Real Bacon" Bacon Bits (I'm not entirely sure on the exact measurement... I just kind of eyeball it... it really depends on how much you like bacon)

In a medium bowl, mash cream cheese. Mix dressing mix, cheddar cheese, and bacon bits into the cream cheese. Shape into a ball. Roll the ball in chopped nuts. Refrigerate covered. Serve with crackers. (Wheat thins are best!)
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Caramel Oat Bars

 These disappear in 24 hours at our house. Chewy and easy and soooo yummy!
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Pineapple Chicken Tenders

I usually forget to make this the night before, but it still turns out really well as long as you let it marinate for at least a few hours ('night before', or 'morning of' is best but usually ours marinates for about 4 hours)

-1 cup pineapple juice
-1/2 cup packed brown sugar
-1/3 cup light soy sauce
-2 pounds chicken breast strips (I just do 2 or 3 chicken breasts)
-wooden skewers
-pineapple chunks
-green bell pepper chunks

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before mixture comes to a boil. Place chicken tenders in a ziploc or bowl. Cover with pineapple marinade, and refrigerate overnight. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers, alternating with pineapple and bell pepper chunks. Oil grill grate, and brush chicken lightly with marinade. Grill tenders 5 minutes per side or until juices run clear. As you grill, continuously brush on leftover marinade for maximum flavor.

Since we only do a few chicken breasts, we usually have leftover marinade. We boil it and serve over white rice with the chicken. If you do more chicken I would recommend doubling the marinade, because it really makes this recipe!
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