Recipe Swap: Bob's Mexican Stuffed Chicken

It's been in the mid-90s for the past 2 weeks.  Definitely NOT weather that you want to turn your oven on in.  So, I procrastinated on making this recipe...praying for a cooler day so as to not heat up the house.  That day, unfortunately for me, never came.

So tonight for dinner I reluctantly preheated my oven, prepared my bowls for dredging (another task I dislike...I've now left breaded foods to restaurants as I hate the mess and time involved!), and (not-so-)patiently waited for my food to bake.

I used all green peppers instead of a mix since that's what I had on-hand from this week's CSA share.  I also omitted the mushrooms because Chris is a mushroom hater.  As recommended by my swap partner, Elliemonster2012, I used crushed tortilla chips instead of corn flakes...also because it's what I had onhand.  Theme here?

I won't lie, I didn't think I was going to be too excited by this recipe but it turned out better than expected and my husband?  He was a fan!  Personally, I found it tasted much like what I imagine Dorito Chicken to taste like if you were to use the taco flavored chips (though, I wouldn't know for sure because I've never actually made that...).

This week I submitted my go-to chicken marinade, honey lime grilled chicken.  It's perfect for summer grilling which doesn't heat up your house on the dog days of summer!  Check out the recipe swap round-up on A Taste of Home Cooking's site as usual.

Bob's Mexican Stuffed Chicken
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Ingredients

• 2 cups crushed corn flakes
• 1 tablespoon chili powder
• 1 (1.27 ounce) packet dry fajita seasoning
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped orange bell pepper
• 1/3 cup chopped fresh mushrooms
• 1/2 medium red onion, diced
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup shredded Cheddar cheese, divided
• 1/4 cup salsa

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
3. Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
4. Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.

Source: Nestie elliemonster2012 (The Wanna Be Cook)

Recipe Swap: Peanut Butter Banana Chocolate Chip Cookies

Don't let the simple exterior fool you.  There's more than meets the eye in this updated chocolate chip cookie classic.  Simply stated, This. Cookie. Is. Awesome!

I was excited to get this cookie from the Recipe Swap hostess herself, Sarah from A Taste of Home Cooking.  I knew from the get-go that any dessert would make for a happy husband but once I saw this particular one was stuffed with peanut butter I knew it would be a winner.  What's also interesting is the fact that just days earlier, a former co-worker of mine had asked whether I'd ever made banana cookies before (yep, Tracy, that's you!).  It's interesting how things happen like that sometimes.

I loved that on the outside, it looked like your Plain Jane Chocolate Chip cookie but once you bite inside, it exploded with peanut butter and banana goodness.  So decadent!  I could totally see other variations like a peanut butter cookie dough with molten chocolate and banana center instead.  Yum!

This week I submitted the most popular recipe on my site, Chinese Bakery-Style Cake.  And, as usual, find the rest of the Recipe Swap Roundup posted on A Taste of Home Cooking's website.

Peanut Butter Banana Chocolate Chip Cookies
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Yields: 15 large cookies

Ingredients

• 1 stick butter, softened
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 1 1/2 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips (I used chocolate peanut butter swirls because that's what I had on hand) 
• 1 banana, sliced
• 15 teaspoons peanut butter (give or take) (I used peanut butter chips because that's what I had on hand)

Directions

1. Sift together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine butter, sugars, egg, and vanilla. Mix in dry ingredients to the wet ingredients. Stir in chocolate chips.
2. Wrap dough in plastic wrap and chill at least 30 minutes, up to one hour. This is a very important step, so don't skip it. The butter in the dough needs to firm up again or your cookies will spread in the oven. (Note: I actually did do this step and my cookies still spread.  I think because after handling the dough and my kitchen being very hot they got melty again.  An extra chill after the dough balls are fully formed may have been beneficial or expect flatter cookies like mine!)
3. Near the end of the chilling period, preheat oven to 350ºF.
4. After the dough has chilled, use a small cookie scoop to make mounds of dough on the cookie sheet. Using the back of the scoop, make a dent in the top for the banana slice. Place a slice of banana, then place about 1 teaspoon of peanut butter (or in my case, roughly 7-8 peanut butter chips) on top of the banana slice. Scoop another dough ball, flatten and mound on top. You should have a big dough ball now.
5. Bake in preheated oven for 13-15 minutes, or until golden brown. Makes approximately 15 giant cookies. 

Source: As submitted by A Taste of Home Cooking by way of modification by Cathy's Kitchen Journey from Clumsy Cookie

Asian Lettuce Wraps

There are some people that L.O.V.E. the restaurant P. F. Changs.  I, however, am not one of those people.  Personally I find the restaurant to be an overpriced version of any run-of-the-mill Americanized Chinese food and usually, it's way too salty.  But, I do love Asian lettuce wraps...and that's something they serve that's a bit more authentic.  People go gaga over these wraps there...and for good reason!

There's something about the contrasting flavors and textures of this meal: crisp, cool lettuce versus the hot (and if desired, spicy) meat filling.  Essentially, it's Asia's version of the taco.  It's also great for low-carb dieters because there's no tortilla, just a lettuce cup holding all the meaty goodness inside.

Asian Lettuce Wraps

Ingredients

For the sauce:

• 1½ tsp. hoisin sauce
• 1 tsp. soy sauce
• ½ tsp. sesame oil
• 1 tsp. rice wine vinegar
• Freshly ground black pepper
• 1 tsp. Sriracha hot sauce

For the filling:

• 2 tsp. canola oil
• 1 tsp. minced garlic
• ½ tsp. grated fresh ginger
• 2 green onions, chopped
• 1 lb. ground turkey or chicken
• 2 cups mixed vegetables 
• ½ green apple, finely chopped

To assemble:

• Butter lettuce leaves, washed and separated
• Shredded carrots for topping (optional)

Directions

1. Combine all the ingredients for the sauce in a small bowl and mix to blend.
2. To make the filling, heat a skillet on high heat with cooking oil.  Once the pan is hot, add the garlic, ginger and green onions to the pan, and stir fry for a few seconds, just until fragrant.  Add the ground turkey or chicken, breaking into small pieces, and cook until almost cooked through.  Add the vegetables to the pan and cook for 1-2 minutes.  Mix in the sauce and cook for about 1 minute until thickened slightly.  Add the apples to the pan and toss to coat.  Immediately remove the pan from the heat.
3. Serve the filling in lettuce “cups” and top with shredded carrots, if desired.

Source: Originally from Steamy Kitchen as adapted by and seen on Annie's Eats