Coconut-Lime Chicken Fingers with Coconut Milk Ranch

Chicken fingers are that kid food that no one ever grows out of…

Coconut-Lime Chicken Fingers with Coconut Milk Ranch | spachethespatula.com #recipe …Nor should they. Why are chicken fingers relegated to kids’ menus anyway? Crispy chicken you can eat with your hands? What adult wouldn’t want that?! Sounds more like an everyone food to me.

Coconut is like my thang, lately (on top of Thai food, obv). I think I used it in three different recipes last week? Can’t stop, won’t stop. This one is particularly unique—coconut milk ranch? Yes, it’s happening and it’s glorious. Ranch is arguably one of the best dippers for chicken fingers, so it only makes sense that coconut milk ranch would be the best for coconut chicken fingers!

Coconut-Lime Chicken Fingers with Coconut Milk Ranch | spachethespatula.com #recipe Coconut-Lime Chicken Fingers with Coconut Milk Ranch | spachethespatula.com #recipeI really like the lime zest in the tenders because it gives them a bit of zip. Plus, with all the coconut, this feels downright tropical.

You’ll probably have some leftover coconut milk ranch, but it’s an awesome dip for veggies, or over a salad. Actually, these tenders would be fabulous on a salad with the coconut milk ranch dressing, and maybe like some mango in there somewhere. Yes. Yes yes yes.

I mean really though, a vegan ranch dressing is kind of awesome…even if I am serving it up to you on some very non-vegan chicken, haha!

Coconut-Lime Chicken Fingers with Coconut Milk Ranch | spachethespatula.com #recipe Coconut-Lime Chicken Fingers with Coconut Milk Ranch | spachethespatula.com #recipe

Coconut-Lime Chicken Fingers with Coconut Milk Ranch

Yield: 3-4 servings

Coconut-Lime Chicken Fingers with Coconut Milk Ranch

Ingredients

    for the coconut milk ranch:
  • 1/2 cup coconut cream
  • 1/2 cup coconut milk
  • 1 clove garlic
  • 1/4 tsp hot smoked paprika
  • 1/4 tsp worcestershire sace
  • 3 tbsp fresh parsley
  • 1 tbsp fresh dill
  • 1 tbsp fresh chives
  • freshly ground pepper
  • kosher salt
  • for the coconut-lime chicken fingers:
  • olive oil
  • 3 chicken breasts, cut into strips
  • 1 tbsp garlic powder
  • kosher salt
  • freshly ground pepper
  • 1/2 cup unsweetened coconut (I use reduced-fat)
  • 1/2 cup panko bread crumbs (I use the whole wheat variety)
  • 1/4 tsp hot smoked paprika
  • zest from 1 lime
  • 1 large egg
  • 2 tbsp water

Instructions

    for the coconut milk ranch:
  1. In a blender, combine all of the ingredients and blend just until combined. Season, to taste with salt and pepper as desired.
  2. Store in the fridge until ready to use (it will solidify just a tad in the fridge from the coconut milk solids, but it will get creamy super easily either with being left out for a fe minutes, or sticking warm chicken tender in it).
  3. for the coconut-lime chicken tenders:
  4. Preheat oven to 400 degrees. Rub a baking sheet with a thin layer of olive oil.
  5. In a shallow bowl, combine the garlic powder, some salt, some pepper, coconut, panko, paprika, and lime zest. Use your fingers to make sure it's all evenly distributed.
  6. In an other bowl, beat the egg with the water.
  7. Dip each tender in the egg wash, and then roll it in the coconut mixture. Lay the tenders out on your prepared baking sheet.
  8. Bake for 10-15 minutes then flip with tongs, and bake an additional 8-10 minutes.
http://www.spachethespatula.com/coconut-lime-chicken-fingers-with-coconut-milk-ranch/

Coconut-Lime Chicken Fingers with Coconut Milk Ranch | spachethespatula.com #recipe Coconut-Lime Chicken Fingers with Coconut Milk Ranch | spachethespatula.com #recipe

Chicken Satay (Sa-Te Kai)

Happy almost Friday! I made you Thai…again!

Chicken Satay (Sa-Te Kai) | spachethespatula.com #recipeWouldn’t it be nice if today was Friday instead of Thursday? I’ve been wishing for the weekend since Tuesday. For some reason, this week has felt unnaturally long to me. I’ve felt…cloudy all week. I think it’s allergies. Or a distinct lack of sleep. In any event, it’s Friday eve and that’s the next best thing.

You know what you should do on Friday? Invite some friends over and make these chicken skewers. You’ll totally blow them away and they’ll think you picked them up at a super authentic Thai restaurant. I’m so serious—these are as good or better than any chicken satay I’ve had anywhere. Serve it with some Peanut Sauce and Cucumber Relish, and you’ll be in heaven.

Chicken Satay (Sa-Te Kai) | spachethespatula.com #recipeThe marinade is pretty unreal. I sort of can’t believe how good it is. The list of ingredients is slightly long, but it’s pretty easy to just throw it all together with the chicken and stick it in the fridge for the day, or overnight. You may or may now dye your entire kitchen and yourself yellow from the turmeric, though. …Or maybe that’s just me. It’s hard to tell since I’m so much messier than the average person.

These would be a perfect thing to throw on the grill for a nice Spring night. That is, if you don’t live in Seattle. The weather here can’t make up its mind. One minute the sun is shining, the next it’s hailing. Not even kidding, it hailed so freakin’ hard today that I had to video it and send it to Mikey who was at work, where it apparently wasn’t even raining. Whatever, I have a grill pan, and that’s good enough!

Chicken Satay (Sa-Te Kai) | spachethespatula.com #recipe Chicken Satay (Sa-Te Kai) | spachethespatula.com #recipe

Chicken Satay (Sa-Te Kai)

Yield: 3-4 servings

Chicken Satay (Sa-Te Kai)

Ingredients

  • 1 large shallot
  • 2 cloves garlic
  • 1/2-inch piece fresh ginger, peeled
  • 1/3 cup cilantro stems (with a few leaves)
  • 1/2 tbsp coriander seed
  • 1/2 tbsp cumin seed
  • 1/2 tbsp ground turmeric
  • 1/2 tsp Thai Curry Powder
  • 1 tbsp light soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp dark brown sugar
  • 3/4 tsp kosher salt
  • 3/4 cup coconut milk
  • 3 large boneless, skinless chicken breasts (about 1 and 1/2 to 1 and 3/4 lbs)
  • bamboo skewers, soaked in water for at least an hour before threading chicken
  • Peanut Sauce and Cucumber Relish, to serve

Instructions

  1. In a food processor, process together the shallot, garlic, ginger, and cilantro stems until a paste forms.
  2. Slice the chicken breasts into 1 and 1/2-inch strips.
  3. In a large bowl, combine the paste with the remainder of the ingredients, and the chicken strips. Mix around with your hands to coat the chicken. Cover with plastic wrap and allow to marinate in the fridge for at least 6 hours, or overnight.
  4. When ready to cook (be sure your skewers have soaked!), remove the chicken from the marinade and thread each piece onto a skewer. Save the marinade.
  5. Heat a grill or grill pan over high heat. Grill the skewers for 5 to 10 minutes, turning frequently, until cooked through, basting with the extra marinade as it cooks.
  6. Serve with Peanut Sauce and Cucumber Relish.

Notes

recipe slightly adapted from The Food of Thailand

http://www.spachethespatula.com/chicken-satay-sa-te-kai/

Chicken Satay (Sa-Te Kai) | spachethespatula.com #recipe

Chicken Salad with Pickled Vegetables

This is one of the best chicken salad recipes you will ever try.

Chicken Salad with Pickled Vegetables | spachethespatula.com #recipeIt’s spicy, tangy, and just a bit creamy. I don’t like chicken salads that are drowning in mayo, so this one only has one tablespoon per serving, enough to temper the heat a bit, and add just enough creaminess.

Oh, also, this is beyond easy to make. You just mix some precooked chicken with a handful of other ingredients. I like using rotisserie chicken, because Mikey and I can have half of it for dinner the night before, and then make this chicken salad with the other half.

Chicken Salad with Pickled Vegetables | spachethespatula.com #recipe Chicken Salad with Pickled Vegetables | spachethespatula.com #recipeI use a variety of picked veggies in this, because I think the more, the better! My mix includes Italian giardiniera, hot giardiniera, and my friend Helen’s homemade (amazing) Dilly Beans, but I urge you to throw in whatever you have on hand.

The chicken salad is awesome on a sandwich, obviously. But I like eating it over some lettuce leaves, served with kettle-style chips—the way my mom serves chicken salad.

Chicken Salad with Pickled Vegetables | spachethespatula.com #recipe

The original recipe called for “dried salad herbs,” but on top of not having any, I didn’t know what the heck they even were. I found a recipe online and adapted it a bit to make my own, so I’m sharing that recipe with you, as well, just in case you are also totally baffled.

Chicken Salad with Pickled Vegetables

Yield: about 4 servings

Chicken Salad with Pickled Vegetables

Ingredients

    for the salad herbs:
  • 1 and 1/2 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried chives
  • 1 tsp dried marjoram
  • 1 tsp paprika
  • 1 tsp dried onion
  • 1 tsp garlic granules
  • 1 tsp kosher salt
  • 1/4-1/2 tsp freshly cracked pepper
  • for the chicken salad:
  • 2 and 1/2 cups cooked chicken, pulled or diced
  • 1 cup pickled vegetables (spicy giardiniera, dilly beans, regular giardiniera, etc.), chopped + 1 tbsp juices
  • 1/4 cup mayo
  • 1/4 cup chopped fresh basil
  • 2 tsp dried salad herbs
  • toast, lettuce, chips, to serve

Instructions

    for the dried salad herbs:
  1. Combine all of the spices in a spice grinder, or high-powered blender and grind until fine.
  2. for the chicken salad:
  3. In a medium bowl, combine the chicken, pickled veggies, mayo, basil, and salad herbs. Stir until mixed.

Notes

chicken salad adapted from here dried salad herbs adapted from here

http://www.spachethespatula.com/chicken-salad-with-pickled-vegetables/

Chicken Salad with Pickled Vegetables | spachethespatula.com #recipe

BBQ Chicken Quesadillas

I know I just said yesterday that I’ve been baking in lieu of Super Bowl foods, but these would be the exception.

BBQ Chicken Quesadillas | spachethespatula.com #recipeBecause quesadillas should always be the exception, right? These were inspired by the BBQ Chicken & Cheddar Pizza I posted about recently, and use pretty much the same flavor profile. So basically that means they are amazing and you will love them.

I made a super easy, warm corn and black bean salsa that both fills the quesadillas, and is served on the side. It’s a little bit sweet, a little bit sour, and a whole lot of delicious, with just a hint of spice. The BBQ sauce I used is my homemade Spicy-Sweet BBQ Sauce, which works really well here, but feel free to substitute with your favorite :)

I tried to make this recipe as simple and quick as possible so that you can whip it up in less than 10 minutes with ingredients you may already have on hand: frozen corn, canned black beans, cooked chicken, etc. They’d be perfect for the game on Sunday!

BBQ Chicken Quesadillas | spachethespatula.com #recipe BBQ Chicken Quesadillas | spachethespatula.com #recipeNow, with sandwiches, quesadillas, etc. I hate to put exact amounts of filling ingredients because… well… it should be up to you! Everyone likes different amounts of stuff. I personally like my quesadillas a little less cheesy because I like equal amounts of all the ingredients. Maybe you love cheese, go ahead, pile it on, I won’t tell! Maybe you’re a vegetarian, or you just don’t want chicken—skip it! Whatever, you know what you like!

BBQ Chicken Quesadillas | spachethespatula.com #recipe BBQ Chicken Quesadillas | spachethespatula.com #recipe

BBQ Chicken Quesadillas

Yield: 2 fairly large quesadillas (serves 2 to 3)

BBQ Chicken Quesadillas

Ingredients

    for the corn and black bean salsa:
  • 1 tsp olive oil
  • 1 cup frozen corn kernels
  • 3/4 cup low-sodium, canned black beans, drained and rinsed
  • 3 green onions, sliced
  • 2 tbsp pickled jalapeños, chopped
  • 1/2 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 tsp agave
  • salt, to taste
  • for the quesadillas:
  • about 6 ounces cooked, shredded chicken
  • about 1 cup sharp cheddar cheese
  • 4 flour tortillas
  • Spicy-Sweet BBQ Sauce (or your favorite)
  • Corn and Black Bean Salsa
  • olive oil, to grease pan, panini press, etc.

Instructions

    for the corn and black bean salsa:
  1. In a small skillet, heat 1 tsp olive oil over medium-high heat. Add in the corn and cook for a few minutes, stirring. Add in the black beans, garlic, and green onion and cook for a few more minutes until warm.
  2. In a small bowl, combine the warm corn/bean mixture with the lime juice, cilantro, pickled jalapeños, and agave. Season to taste with salt.
  3. for the quesadillas:
  4. Heat up a panini press (or a skillet---you'll just have to flip the quesadillas), and grease with a little olive oil.
  5. Lay 1 tortilla down on the press and top with about 1/4 cup of cheese, 3 ounces of chicken, a few tablespoons of the salsa, a good drizzle of BBQ sauce, and another 1/4 cup of cheese. Lay the other tortilla on top and close the panini press. Cook for 3-5 minutes until the tortillas are crisp and cheese is melted.
  6. Serve drizzled with more BBQ sauce, and a side of the Corn and Black Bean Salsa.
http://www.spachethespatula.com/bbq-chicken-quesadillas/

BBQ Chicken Quesadillas | spachethespatula.com #recipeWhat are you making for Sunday?

Slow-Cooker Teriyaki Chicken

I’m kind of obsessed with teriyaki…teriyaki chicken…teriyaki salmon…teriyaki tofu…I love it all.

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipeI make it with some frequency so it’s a bit shocking that it hasn’t turned up on the blog, yet. But, it wasn’t until this week that I thought to try cooking it in my slow-cooker! You see, I’m very picky about slow-cooker recipes. I’ve tried dozens, but I find that 90% turn out boring and bland. The flavors get muddled after cooking for so long, or something. This recipe, however, is neither boring, nor bland!

Shockingly, it totally worked in the slow-cooker! It’s tangy and sweet, and really freakin’ tasty over some short grain rice seasoned with a little rice vinegar.

The trouble with slow-cooker food is that it all turns kinda brown and boring looking, but I assure you that there is nothing boring about this chicken :)

Oh! Also, this recipe takes a much shorter amount of time than most slow-cooker recipes (only about 2-3 hours on low), so keep that in mind; don’t start it in the morning and think you can leave it all day. You’ll be left with overcooked chicken!

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipe Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipe

Slow-Cooker Teriyaki Chicken

Slow-Cooker Teriyaki Chicken

Ingredients

  • 5 tbsp low-sodium soy sauce
  • 4 tbsp dry sherry (or sake)
  • 2 tbsp mirin (Japanese rice cooking wine)
  • 1 tbsp rice vinegar
  • 3 tbsp honey
  • 1 tsp gochujang (or any chili paste you have, sriracha would be great)
  • 1 tsp peanut oil
  • 2 garlic cloves, sliced
  • 1/2 cup chopped red onion
  • 2 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 tsp cornstarch
  • 1 to 2 tbsp chopped chives

Instructions

  1. Add all of the ingredients, through the red onion, to the slow-cooker and whisk to combine.
  2. Add in the chicken chunks and stir to coat.
  3. Set the slow-cooker to low and cook for 2 to 3 hours.
  4. With a slotted spoon, remove the chicken from the slow cooker and place in a bowl. Cover with tin foil.
  5. Turn the slow-cooker to high and whisk in the cornstarch. Cook, stirring for about 10-15 minutes. Add the chicken back in and stir to coat. Allow to cool for 10 minutes until slightly thickened.
  6. Serve over rice, sprinkled with chives.
http://www.spachethespatula.com/slow-cooker-teriyaki-chicken/

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipeDo you have a favorite slow-cooker recipe? Please share it with me in the comments below!

BBQ Chicken & Cheddar Pizza

There’s nothing better than pizza…

BBQ Chicken & Cheddar Pizza | spachethespatula.com #recipe…except maybe BBQ Pizza. But really, pizza is that food that tops almost everyone’s favorites list, and mine is no exception. Actually, I routinely state that my two favorite foods are pizza, and chips & salsa. The second one is a bit random, I know; but, good chips and salsa are so unbelievably addictive to me. This is a post about the former, though!

BBQ Chicken & Cheddar Pizza | spachethespatula.com #recipe BBQ Chicken & Cheddar Pizza | spachethespatula.com #recipeThis pizza utilizes the unbelievably tasty Spicy-Sweet BBQ Sauce that I shared with you guys, yesterday. Not only is it drizzled over the top, but it acts at the base instead of traditional tomato pizza sauce. I kept the topping pretty traditional to BBQ chicken pizzas that I’ve tried: red onion, cilantro, mozzarella… but I added in some sharp cheddar cheese for a bit of a unique flavor. For some reason, I’ve always enjoyed pairing sharp cheddar with BBQ. A BBQ chicken sandwich topped with sharp cheddar and avocado is kind of the bee’s knees. Ooh, hey, now it’s got me thinking that chopped avocado would make an excellent topping here after the pizza is cooked!

BBQ Chicken & Cheddar Pizza | spachethespatula.com #recipe BBQ Chicken & Cheddar Pizza | spachethespatula.com #recipeThe pizza dough I made is 100% whole wheat, to make it just a tad healthier. It’s very simple to make, but if you don’t have a couple hours to let it rise and stuff, some store-bought would work fine here. The same can actually be said for the BBQ sauce; I think my recipe is perfect for this pizza, but if you find yourself short on time, by all means use your favorite bottle!

BBQ Chicken & Cheddar Pizza | spachethespatula.com #recipe

BBQ Chicken & Cheddar Pizza

Yield: 2 medium-ish pizzas (serves 3-4)

BBQ Chicken & Cheddar Pizza

Ingredients

    for the dough:
  • 1 cup and 2 tbsp warm water
  • 3 tsp active dry yeast
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 2 and 2/3 cup white whole wheat flour
  • to top the pizza:
  • 1/2 cup Spicy-Sweet BBQ Sauce + more for drizzling
  • 6 ounces cooked, shredded chicken
  • 2 ounces mozzarella cheese
  • 2 ounces sharp cheddar cheese
  • 2 tbsp chopped red onion
  • 1 tbsp chopped fresh cilantro

Instructions

    for the dough:
  1. In the bowl of a stand mixer, mix together the water, yeast, honey, and olive oil. Allow to sit for about 10 minutes, until nice and foamy.
  2. Place the bowl on the stand mixer and fit with the bread hook. Add in the flour and salt and mix on medium speed for a minutes until combined. Turn the mixer speed to high and allow the dough to mix for about 5 minutes, until a dough ball that completely pulls away from the sides of the bowl forms.
  3. Rub a large bowl with olive oil and place the dough ball inside. Turn inside the bowl couple times to coat with olive oil.
  4. Cover loosely with plastic wrap and allow to rise for about an hour and a half.
  5. for the pizza:
  6. Preheat oven, with pizza stone inside, to it's highest setting (hopefully around 550).
  7. Punch the risen dough back down and split in half. Roll each half out into a circle-ish shape to about 1/4" thick on a piece of parchment paper. Cover with damp towel and allow to rise for 10 minutes.
  8. Spread about 1/4 cup of sauce over each pizza (you want a pretty thin layer).
  9. Top each with half of the cheeses, chicken, and red onion.
  10. Once the oven has been preheating for at least 30 minutes, switch it over to broil on high.
  11. If you have a pizza peel, you can put the pizza directly on that and then move it onto the pizza stone, skipping the parchment paper. This is definitely preferable, but I don't have a pizza peel (bummer). So, just pick up the parchment paper and place it directly on the pizza stone. The oven is super dee duper hot, so cooking time should not be more than 4 or 5 minutes.
  12. When you remove the pizza from the oven, top with the chopped cilantro, and a good drizzle of BBQ sauce.

Notes

dough recipe adapted from here

http://www.spachethespatula.com/bbq-chicken-cheddar-pizza/

BBQ Chicken & Cheddar Pizza | spachethespatula.com #recipeWhat’s your favorite pizza toppings?

Thai Chicken Enchiladas

Thai Chicken EnchiladasI did something crazy this weekend—I completed the Seattle ToughMudder with Mikey and his mom, Amy. It was 11.5 miles of ridiculously muddy obstacles such as monkey bars, army crawls under barbed wire and electrical shock wires, series of tall walls, crazy high jumps into mud, and more. Did I mention that it was muddy?

ToughMudderSo, that was on Saturday, and I am still feeling the effects of it. Suffice to say, moving, in general, has been rather trying this week. And, somehow, my sore body has hindered my ability to put this recipe up sooner! You see, I’ve been talking about this recipe to family and friends a lot lately—about how freaking tasty it is, and how it’s “going up soon.” I apologize to anyone I’ve inadvertently teased with this recipe. It’s up! It’s up!

People who know me know that I have a slight obsession with both Mexican food, and Southeast Asian food. I could probably live off of one or the other for the rest of my life. So, combine the two in a beautiful fusion and you’ve totally stolen my heart!

Thai Chicken EnchiladasI love these enchiladas because they are tangy, creamy, sweet, slightly spicy, and a whole lot of delicious.If you would have told me that cheese-less enchiladas could be the best enchiladas, I would have told you that you were crazy, and yet, the absence of cheese isn’t even noticed in these babies.

This recipe makes A LOT. I am not joking. You will be able to easily make a dozen enchiladas and also have some leftover filling. This, however, is a very good thing because these are addictive and you will want them around. They also freeze super well. I usually bake one dish up right away, and stick one dish of them in the freezer covered in plastic wrap and tin foil to thaw and bake whenever I desire. Any extra filling is delicious over some rice or on top of a baked sweet potato.

Thai Chicken Enchiladas

Thai Chicken Enchiladas

Yield: 6 to 12 servings

Thai Chicken Enchiladas

Ingredients

    for the chicken
  • 6 boneless, skinless chicken breasts
  • 2 garlic cloves, minced
  • 1-2 tbsp olive oil salt and freshly-cracked pepper
  • for the filling
  • 1 tbsp peanut oil
  • 2 bell peppers, chopped
  • 1 large carrot, shredded
  • 1 lb. cole slaw mix (cabbage and carrots)
  • 1 large sweet onion, chopped
  • 8 garlic cloves, minced
  • 1 serrano pepper, thinly sliced
  • 2 tsp minced fresh ginger
  • 1 bunch green onions, sliced
  • 1/2 cup chopped cilantro
  • 2/3 cup chopped roasted, salted peanuts
  • 2/3 cup sweet chili sauce (I use Grama’s Sweet Chili Sauce from Whole Foods)
  • 1 1/2 cups lite coconut milk
  • zest of 1 lime
  • salt and pepper
  • for the sauce
  • 1 3/4 cup lite coconut milk
  • 3/4 cup sweet chili sauce
  • to assemble
  • a dozen or so flour tortillas
  • additional chopped cilantro
  • additional chopped peanuts
  • additional chopped green onions
  • lime wedges/slices

Instructions

    for the chicken
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the garlic, olive oil, salt, and pepper. Rub the mixture all over the chicken breasts and place in a large baking dish.
  3. Bake for 35-40 minutes, until cooked through.
  4. Allow to slightly cool before pulling the chicken with two forks. Place chicken meat in a large bowl.
  5. for enchiladas
  6. In a large skillet, heat the peanut oil over medium-high heat. Add in the filling ingredients through the green onions. Add in a pinch of salt and pepper. Cook, stirring, for 10-15 minutes until vegetables are soft.
  7. Pour the vegetable into the bowl with the chicken. Add in the remainder of the filling ingredients and stir. Season, to tast, with salt and pepper.
  8. In a measuring cup, stir together the sauce ingredients; set aside.
  9. Preheat oven to 350 degrees. Spray a couple baking dishes with nonstick spray (I used a 9″x13″ and a 8″x8″ and had a few cups of leftover filling).
  10. Pour enough of the sauce into the dishes to coat the bottom. Spoon a few spoonfuls of filling into the center of a tortilla and wrap up. Place in dish open-side down. Repeat until dish is full of enchiladas. Pour the remaining sauce over the enchiladas.
  11. Bake for 25-35 minutes, until bubbly and hot. Spoon the sauce that has pooled around the sides over the enchiladas. Garnish with cilantro, peanuts, green onions, and limes slices or wedges. Serve!

Notes

recipe adapted from here

http://www.spachethespatula.com/thai-chicken-enchiladas/

Thai Chicken Enchiladas

Thai-Style Turkey Lettuce Wraps

Thai-Style Turkey Lettuce Wraps

Mikey and I have been on one of our fitness kicks lately which means we’ve been trying to eat healthier (which means you guys get a lot more healthy recipes than usual on here… like this one… and the last one). On top of all of our rock climbing, we ran a mud run last weekend. It was a 5k through 20+ different muddy obstacles. I chose to wear white so that the mud in our after photo would *really* show. Obviously, the mud showing up wasn’t an issue. This is the third mud run we’ve done, and it was by far the muddiest. It was also the most fun, though, and I think that those two factors are related :]

Survivor Mud Run Before
Survivor Mud Run After

Alrighty, alright, let’s get to the food! Ground turkey tends to get a lot of hate by many individuals in the culinary world, but quite honestly, I can’t figure out why. It’s a lean, healthy protein that can be dressed up in a multitude of different manners. Of course overcooked ground turkey tastes like a dried-out hunk of rubber, but that’s true for any overcooked protein. The main complaint seems to be that it isn’t as flavorful as ground beef, which of course is true, but ground beef has quite a bit more fat in it, so what do you expect? There’s a time and a place for ground turkey, and I think that this recipe is exactly that. I actually believe that ground beef wouldn’t taste right in this recipe, and plus, with the turkey, this dish can fit seamlessly in to any low-fat, low-carb diet :] I also think that these would make a really fun appetizer for a party!

Thai-Style Turkey Lettuce Wraps

The base recipe that I altered here actually comes from fitness-junkie Drew Manning. If you haven’t heard about this guy’s story, please head on over to Fit2Fat2Fit and check him out. He’s a personal trainer who wanted to be able to empathize with his overweight clients, so, over the course of only ONE year, he gained and lost 70 pounds! Crazy stuff!

I love that this dish has so many flavors and textures going on. You get the soft, sweet peppers and onions, the creamy, vibrant sauce, and the cool crisp lettuce. While the dish has a touch of heat from the red pepper flakes, I tend to like things ultra spicy. A squirt or sriracha makes this dish totally perfect for me.

Thai-Style Turkey Lettuce Wraps

Thai-Style Turkey Lettuce Wraps

recipe adapted from here

ingredients:

  • 2 tbsp peanut oil, separated
  • 2 red bell pepper, quartered and sliced
  • 1 sweet onion, quartered and sliced
  • 3-4 cloves garlic
  • 2 tbsp minced fresh ginger
  • 1/2 lb ground turkey breast
  • 1/2 lb ground turkey thigh
  • 1 tsp red pepper flakes
  • 3 tbsp natural-style peanut butter
  • 1 tbsp honey
  • 2-3 tbsp freshly-squeezed lime juice
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1/2 cup chopped cilantro
  • 2-3 romaine hearts, washed and leaves separated
  • sriracha, to serve
  1. In a large nonstick skillet, heat 1 tablespoon of the peanut oil over medium-high heat. Add in the peppers, onion, garlic, ginger, and a pinch of salt and cook, stirring until soft (about 5 minutes). Remove from the pan and reserve in a bowl.
  2. Heat the remaining tablespoon of oil in the skillet over medium-high heat; add in the turkey meats and a large pinch of salt. Brown the meats up for a few minutes. Add in the red pepper flakes, and mix. Add the pepper and onion mixture back into the skillet and mix to heat through.
  3. In a small bowl, whisk together the peanut butter, honey, lime juice, soy sauce, sesame oil, and cilantro. Pour the mixture over the meat in the skillet and toss to coat.
  4. Serve the ground meat mixture with the romaine lettuce leaves, and sriracha on the side.

Thai-Style Turkey Lettuce Wraps
Thai-Style Turkey Lettuce Wraps