If you've ever eaten at a P.F. Changs, then you've either eaten their lettuce wraps or you ordered the wrong dish. The beef lettuce wraps are easily their most popular menu item, and for good reason, they are DELISH. However, I think this recipe has them beat. Not only can you eat this meal in your own home (instead of trying to entertain a toddler in a high chair), but the addition of crunchy, citrus-flavored veggies will leave you wondering how you ever loved the P.F. Chang wraps without them. Oh, and did I mention this might be the easiest dish I've shared yet? Yep, do this thing. And try to regret it. It's simply not possible, dear friend. I present to you....

Directions:

Ok, don't hate me, but you have some chopping to do. A little more than I prefer, so if you need some wine for encouragement, you can pour a glass now. 

1. Red Pepper - seed, devein, and cut into strips. Garlic - Mince it. Carrot - Peel it. Then use that peeler to make a big pile of carrot ribbons by peeling and turning the carrot until you reach the core. Water Chestnuts - Drain, rinse and coarsely chop. Cilantro - chop. Lettuce - separate the leaves. PHEW! Take a sip of wine. That was intense.

2. Heat a Tbsp. of oil in a skillet over medium heat. Add the ground beef and season with the hoisin and the soy sauce. If you get down with sriracha, you can add a bit of that too. Cook the beef for 7-10 minutes (or until no longer pink), breaking up the pieces as you go.
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​3. Then, because you care about your sense of smell, toss in the garlic and water chestnuts and cook for 30 seconds until your nose is singing your praises.

4. In a bowl, toss together the bell pepper, carrot, and cilantro with the juice from the lime. Throw in a pinch or two of salt and pepper because we are not communists.

5. Oh, hold up! You didn't think you'd be finished so fast did you? Just toss some of that beef in the middle of a lettuce leaf, top with the delicious veggie mixture and throw on some peanuts because CRUNCH. High fives all around, my friend, because you done made dinner for your family. ​

Wishing you kudos in the kitchen,

It's Friday, which only means one thing - it's time for another one of my favorite recipes! You might be thinking, where were you LAST Friday, when you were supposed to post a recipe? Well, let me tell you a little secret. Just like my tagline says, I am a mom by day and a writer by naptime. Therefore, writing only happens when, you guessed it, the children are actually napping. Unfortunately, the nap protests were in rare form last week, and the demands of the nappers were so vast that it essentially left no time for me to actually write. I apologize in advance, but if you would like to negotiate with the protestors, then by all means, come teach me your ways.

However, I'm saying quiet prayers that the children will stay asleep for a fleeting 45 minutes so that I can get you this recipe because YOU NEED IT. Here it is, in all of it's easy-to-prepare, incredibly delicious glory. I present to you...

You wanna feel all fancy in the kitchen? You wanna prepare something healthy and delicious? This one is for you. If you are not a "salad person" do not fear, this is every bit hardy and substantial, and will make you consider leaving your "meat and potatoes-only"cult to venture into the world of colorful vegetables. Just don't say I didn't warn you...

​Directions:

• Bring a medium pot of salted water to a boil. Coarsely chop the cabbage and lettuce. Slice the snow peas in half lengthwise and grate the carrot.
• Throw the snow peas into the boiling water for 30 seconds and remove with a slotted spoon.
• Ok, so let's talk chicken for a moment. For the sake of this recipe, we just need cooked chicken, so it's "choose your own adventure" time!
  1. If you're feeling lazy and untinerested in the process of cooking, and your children are demanding every ounce of your attention, just throw those chicken breasts RIGHT NOW into that boiling water. Reduce the heat to simmer and cook for 12-15 minutes (or until cooked through). Do not feel guilty for a hot second. You are making dinner for your children, and that my friends, deserves a million gold stars.
  2. If you have a husband who wants to feel helpful (like mine did last night), then you can sprinkle some salt and pepper over those breasts and let him fulfill his manly duties by grilling those breasts outside. My husband doesn't let a raw piece of meat get past him without trying his hardest to introduce it to his grill.
  3. Lastly, you can turn your oven on to broil, and cook the breasts on a baking sheet for about 5-6 minutes per side. Easy peasy, chicken squeezy.

(Y'all, it just doesn't matter. The chicken is not the star here, it is just a vehicle for delivering the ridiculous Asian flavors that are coming your way.)

Wishing you kudos in the kitchen,

It's that time again!  Time for another one of my favey-fave dishes.  Before I discovered the deliciousness that is the White Bean & Sausage stew I served up last week, today's dish was my Meal Train GO. TO.  Here are the top 3 reasons I L-O-V-E todays dish:

1. It takes very little effort to double this dish and serve it to friends.
2. Kids will eat it without complaining. Score.
3. It can be made ahead of time, frozen, or cooked up fresh and is still a delicious dream come true.

So here goes...

Whether you have an enchilada recipe you love or you are too afraid to attempt this dish, DO NOT FEAR.  Making these enchiladas is easier than beating your 18 month old in a foot race,  and will cause your children to sing your culinary praises (or will at least cause them to NOT complain, which we all know, is a HUGE accomplishment). So, gather these things:

Y'ALL.  DID YOU JUST SEE THAT?!?! #MINDBLOWN 

• If you're feeling crazy, you can top them with some sour cream or avocado.  Serve them up with some refried black beans, rice, or chips and salsa.  You do YOU!  Either way, your people will love you and will carry you through the city on their shoulders!

Wishing you kudos in the kitchen,