Deli Wraps

Alright, I’d be lying if I called this a recipe. An “idea for putting things together” would be more accurate.

Regardless, it’s easy, delicious, and healthy.

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These yummy deli wraps are my go-to recipe on nights when I do. not. want. to. cook.

Period.

Statement.

Declarative sentence.

You have nights like that too, right?

The yummy secret to these wraps is “homemade” honey mustard sauce. Want the recipe? It’s really difficult.

Ready?

Mix one part honey with one part spicy brown mustard.

Yeah, I know. My technique is advanced.

The honey mustard sauce has great flavor and a really good consistency. Spread a good layer on a large, burrito-sized tortilla.

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Then, add a thin layer of deli meat (I like to use Boar’s Head BBQ chicken), lots of fresh spinach, and cherry tomatoes.

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Now, here comes the only part of this recipe that could be slightly frustrating…rolling up the wrap.

First, fold in two long sides.

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Next, fold in the two other sides, and roll the tortilla into a wrap.

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Then, use a sharp serrated knife to cut the wraps at a diagonal angle.

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I like to serve them with extra honey mustard sauce for dipping, and a side of sweet potato fries.

Spicy Sesame Noodles

This dish is my new obsession.

The nutty, spicy, Asian goodness of this dinner makes me want to be the kind of gal who owns her own chopsticks. Monogrammed chopsticks. Like Taylor Swift has. Different story, but the point is….this meal is delicious.

For this recipe you will need:

chicken broth, chicken breasts, sesame seeds, chunky peanut butter, garlic powder, fresh ginger root, soy sauce, rice vinegar, sriracha sauce, brown sugar, salt, angel hair pasta noodles, green onions, carrot 

First things first, let’s make things easy. Let’s use the slow cooker. Obviously, you can cook the chicken a different way, but why would you want to cook any other way than throwing things into a pot and forgetting about it?

To cook your chicken, put 2 pounds of chicken breast into the slow cooker with 1 cup soy sauce, a squirt of sriracha sauce, a tablespoon of garlic, and enough chicken broth to cover the meat. Cook until there is no pink left in the chicken. It took about 2 hours on High for my friend the Crock Pot.

When your chicken is cooked, cut it into bite size pieces. Set aside.

Before making the sauce, boil some water and start cooking one box of angel hair pasta.

While the pasta is cooking, let’s make the sauce. (I say “let’s” because if I find out you are cooking this meal, I’m coming over to eat it with you!) In your food processor, combine 1/2 cup sesame seeds and  1/2 cup chunky peanut butter.

Then, take your fresh ginger root and grate it. It is very fragrant, and your kitchen will smell heavenly.

Add the 2 tablespoons of grated ginger to the food processor.

Then add 1 tablespoon garlic powder, 3/4 cup soy sauce, 4 tablespoons rice vinegar, and 2 tablespoons brown sugar. Now, here comes the part you can decide on your own. Sriracha sauce is spicy, but oh so good. If you are the kind of person who likes tears to come to your eyes when you eat, add as much Sriracha to these ingredients as your fiery heart desires. For the wimps like me, I did about 1 good squirt. Squirt is the technical term, because it comes in a squirt bottle.

Put on the lid, and blend, blend, blend.

Ok, you know how your food processor has that weird tube thing on top? While this is blending, open up that tube thing and add about 1/2 cup of hot water. It will help with the consistency of the sauce.

Your pasta has probably cooked by now, so make sure you take it off the heat and drain it. Put it back into the pot and set aside.

Next, grate some fresh raw carrots. I used about 15 baby carrots.

Using tongs (it’s easier I promise), combine the noodles, carrots, and chicken.


Then, pour the sauce mixture evenly over the pasta, and combine further. Remember, you may not want to use all the sauce! It’s your preference, based on how saucy you are. See that play on words?

Serve in bowls, and then add chopped green onions, sesame seeds, and Sriracha sauce as desired.

I don’t have words. It is just utterly scrumptious. Make it. Tonight. Now. Just trust me.

Sliders

This is a slider, and it is Daniel’s favorite thing I cook.

Understandably so. (Humble brag). They are chock full of flavor, and sliders are a man food for sure. They make you want to grab a beer…Call people “bro”….Watch some baseball…. You get the picture.

Luckily, they are incredibly easy to make.

To make the hamburger patties, you will need:

worcestershire sauce, garlic powder, black pepper, honey mustard, italian seasoning, ground beef

For one pound of ground beef, add 1 tablespoon of worcestershire and 2 tablespoons of honey mustard. The honey mustard is key here! It gives the hamburger tons of flavor and juiciness! Go crazy with the honey mustard. You won’t regret it.

Knead together well, then add 1 teaspoon of Italian seasoning, 1 tablespoon of garlic powder, and a good helping of ground black pepper.

Knead together, and then form into small patties. Remember you are making sliders! You want them to be a bit smaller than a regular hamburger patty.

Grill to desired doneness. (Is that a grammatically correct statement? I’m not quite sure. Hm.)

While your burgers are grilling, saute 1/2 cup of mushrooms and 1/2 cup of chopped onions in olive oil over medium heat.

When the burgers are cooked, I added some munster cheese and left them on the grill for about 2 minutes, to allow the cheese to melt.

Place the cooked cheesy burgers on slider buns. Yes, they make slider buns. Yes, they were on sale at Kroger this week. Yes, that is awesome.

Then, top with the sauteed mushroom and onion.

Add your ketchup, mustard, whatever you prefer, and enjoy!

Please note several things about this photo.

1. Daniel stinks at “posed candid”. When you tell him to “act natural” he will look about as unnatural as possible. This is the reason we did not do engagement pictures. Oh well. He’s still cute.

2. He demanded that his Auburn cup be in the photo. War Eagle.

3. It looks like we are really healthy and just having sliced tomatoes as a side, but in reality, I just didn’t put the fries in the oven at the right time. We devoured fries after finishing our sliders. Whoops.

Pasta with Veggie Sauce

This is our friend Shawn.

He grew those cucumbers, and then turned them into pickles. Homemade pickles. I mean, seriously? This city boy has a garden that the Green Giant himself would covet.

So you can imagine my delight when Shawn gifted us with these friends from his garden:

Wow.

These garden goodies have been great on our salads and just cut up with some ranch dressing, but I wanted to use them for something a little more creative.

Cue… Pasta with Veggie Sauce.

For this recipe, you will need:

onion, basil, diced tomatoes, bow tie pasta, olive oil, italian seasoning, garlic, red bell peppers, eggplant
not pictured but ya still might want it: laughing cow cheese and grated parmesean cheese

Two things are going to be happening here.

First, you need to cook some bow tie pasta. Boil, cook, drain. You got it.

While that is happening, you can make the veggie sauce. Yum!

Start by heating some olive oil on medium heat.

Add 1/2 diced white onion and a hunk of minced garlic. The more garlic, the better.

Cook for about 3 minutes, and then add 2 chopped eggplants and 2 chopped red bell peppers.

Cook and stir until the eggplant browns up nicely.

When the eggplant has browned, add 1 can of diced tomatoes, and a handful of chopped fresh basil.

Add about 2 tablespoons of italian seasoning and let simmer. You want the juice from the canned tomatoes to simmer out. If you are like me, you also add more garlic here. Just because you love garlic… and the only person smelling your breath tonight is your husband. He’s stuck with me, regardless of my stanky breath.

At this point, my pasta had finished cooking. I saw that sad, lonely pasta, and I decided it needed some cheese. I took 2 triangles of Laughing Cow cheese and stirred it in with the bow tie pasta. It got all melty and gooey and awesome, and was the perfect base for this sauce. I did not take a picture of this. I was too enamored with the melty cheese. My apologies.

When your sauce has simmered out most of the tomato juice (about 10 minutes), ladle some on top of the pasta. Sprinkle with grated parmesan cheese.

Muah! Pasta love. Enjoy!

Brown Sugar Chicken Marinade

When Daniel and I were in college, he invited me to a cookout with some of his friends. In an attempt to be the coolest girlfriend e-v-e-r, I knew I had to bring the perfect item to grill. I bought some chicken tenders, and I doused them, I repeat doused them in a store bought marinade. They were so overly seasoned that Daniel couldn’t even fake enjoy them, which he usually does to spare hurting my feelings.

Now, four years later, I have finally mastered a good marinade for grilled chicken. Daniel eats it, and he ask for seconds! Whoop whoop!

For this recipe, you will need:

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brown sugar, garlic, salt, pepper, soy sauce, olive oil, white wine, paprika, rosemary, and fresh basil

First, add the following ingredients together in a large mixing bowl.

  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp rosemary
  • 2 tsp garlic
  • 1 tsp paprika

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Mix together, and then add 1/4 cup white wine, 1/4 cup soy sauce, and 1/4 cup olive oil. Mix well.

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Add chicken breasts (I used 3), and make sure they are fully immersed in the marinade.

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Refrigerate for 30 minutes.

Grill until cooked through.

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Garnish with fresh chopped basil. Serve and enjoy!

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WAIT WAIT WAIT! What is that beautiful summery saladness perched in the background? That, amigos, is a  fresh and delicious Lemon Orzo Pasta Salad that can be found at my dear friends’ Molly and Allison’s blog, A Bike Built for 2. It is a mecca of thoughts, ideas, and advice on having a healthy and whole life. It is a must read, so check it out!