Posts Tagged chicken

Mu Shu Chicken Lettuce Wraps

Mu Shu Chicken Lettuce Wraps

Mu Shu Chicken Lettuce Wraps

The theme for this week is “quick and easy” since we’re easing into a new routine.  And apparently also “hoisin sauce” for no particular reason at all. This recipe comes from Real Simple by way of FreshDirect, and is, appropriately enough, really really simple.

  • 3/4 lb chicken, sliced thin
  • 2 large carrots, in matchsticks
  • 2 red bell peppers, in matchsticks
  • 1/4 green cabbage (about 2-3 cups), shredded
  • 1-2 cups button mushrooms, sliced thin
  • 1 head of butter lettuce
  • 2-3 tbsp hoisin sauce, more for drizzling
Heat some vegetable oil in a wok or large nonstick skillet, add mushrooms.  Stir-fry for 2-3 minutes or until mushrooms have given up their water and are starting to brown.  Add chicken, cabbage, carrots, and peppers, cook about 7 minutes or until veggies have wilted and chicken is just cooked through.  Add hoisin sauce, toss to coat, and continue to cook until you like the way it looks.  (If you want your vegetables on the crisp side, just another minute is enough.  If you want it to be softer and more Chinese-takeout-esque, you can let it cook for quite a while.)
Serve wrapped in lettuce leaves, drizzled with a little extra hoisin.  Delish, and also low-carb if you’re into that sort of thing.  (Also gluten free, unless hoisin has gluten in it, but there’s probably a GF version out there.)
Dylan’s menu: mu shu chicken over rice, milk to drink
Aeryn’s menu: mashed potato/sweet potato, cheerios, formula

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Miso-hoisin spaghetti with eggplant and green beans

This is a variation on this recipe I found on Serious Eats a few weeks ago and fell head over heels in love with.  The sauce can be used for a dish like this, over pasta, or for a terrific chicken/pork/shrimp marinade.  And since the ingredients are all things that last basically forever in your fridge (miso, hoisin, and chili-garlic sauce), this can be whipped up at the last minute when you realize that it’s the end of the week and your pantry is down to half an eggplant, some green beans, and half a box of spaghetti.

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Chicken Cheese Sliders / I’m baaaaaaaaack

This blog, as I’m sure you all guessed, has been on summer vacation.  Which was absolutely my plan all along.  And since it was such a cunning and brilliant plan, I now have an incredibly convenient excuse to be all “back to school / back to blogging!”

Yep, back to school.  Dylan started Pre-K at PS230 this week.  I am now officially the mom of a school-aged child.

Which means that in addition to posts about dinner-my-non-picky-but-incredibly-stubborn preschooler will eat, you will also be getting almost-daily school lunch posts as well.  Don’t worry, those will be short.

So, dinner tonight.  Not the most exciting meal, but hugely successful from a feeding-kids POV and pretty tasty to boot.  And doable on a weeknight!  Huzzah!

Chicken-Cheese Sliders

1 whole skinless bone-in chicken breast

1/4 cup barbecue sauce

1 can chopped green chiles (4 oz)

1 small onion OR a few scallions, chopped (Yes, I ran out of onions.  Who DOES that???)

some garlic, minced/pressed

slider buns or regular sandwich/burger rolls.  If you are in NYC, FreshDirect has these awesome little brioche slider buns which are perfect for this.  They come in bags of 12 but you can freeze them and then slice & bake directly from the freezer.

cheese (cheddar or American)

arugula (this was for the adult sandwiches only, if your kids will eat spinach by all means use that instead!)

In a chef’s pan or skillet with a lid, combine the chicken, chiles, bbq sauce, alliums (that’s onions & garlic), and about 1/4 cup of water.  Cover and let simmer for 30 minutes.  Put in fridge.  When the chicken is cool enough to handle, pull it off the bones and shred it with your hands.  Mix it back into the sauce.

Preheat your oven to 400.  I probably should have told you that first. Sorry.

On a sheet pan, assemble sandwiches, but leave them open faced.  Basically you want the chicken and cheese on a bottom bun and an empty top bun next to it.  Bake for 5 minutes or until the cheese has melted and the bread is toasty.  Add arugula.  Put top bun on sandwich.  Eat!  You could also add some spicy mustard if you wanted to.  Or extra bbq sauce.

Dylan eating sliders

Mmmmmmmm, cheesy!

Dylan’s menu: 2 sliders, edamame, milk, 1/2 apple

Aeryn

Cheerios!

Aeryn’s menu: homemade baby food (potatoes, green beans, zucchini, carrots), cheerios, formula

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Chicken Curry With Cashews

Every time I make this, I wonder why we don’t eat it more often.  It’s a cheater’s curry, made with curry powder instead of a customized blend of spices, but it’s incredibly tasty and takes barely any active cooking time at all.  I bet it would work great in the slow cooker – note to self: try that sometime!

The original recipe is from Gourmet and can be found here on Epicurious.  The recipe as I made it tonight is after the jump.

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Chicken Fajita Chili

My brain is too fried to say anything funny or interesting about this chili.  It’s a chicken chili, with bell peppers in it, hence “fajita chili.”  It’s from a magazine, don’t know which one.  Been in the index card box a while, and we make it pretty often because it’s quick and easy and tasty and falls nicely into the “spicy bowl of stuff over rice” genre that we love so much.

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