Tuesday, June 30, 2009

We're O.K.!

A message from Jenifer:

So, things here on DISH have been a  little slow lately. I've had major kitchen renovations going on, we pulled out all the 12x12 tile and replaced it with 20x20 (makes such a difference in a kitchen). My husband and I also put granite on our counters in the kitchen as well as a super cool granite country farm sink, new faucets, etc. It got crazy in our home, eating out for over a week!! - The kitchen was totally off limits and they completed the project this week. It's SO nice to be able to walk in the kitchen and cook a meal for my family. 

We also have been busy planning our 2 week R.V. trip around the Western part of the U.S.A. - I can't wait to get out of this heat.

My Blogging-BFF, Jaime, has been in California for the past few weeks as well and has been having a great time with her family. I love reading all of her updates on Facebook, the food she talks about makes my mouth water! I sure do miss her!

Summer is always busy for us moms, kids at home, traveling and the such. We haven't forgotten about our foodie friends and we can't wait for life to settle down so we can share more recipes from our kitchen.

Lots of love,


Sunday, June 14, 2009

PF Chang's Chicken Lettuce Wraps

If you've ever dined at P.F. Changs, you most likely have tried this. I've always been a fan of this dish and decided to make it at home. It's simple, easy, low carb and a MUST TRY. It's delish. The sauce is out of this world and we loved eating it! 


2 T of sesame seed oil 
2 chicken breasts, cooked and chopped up well (I used my Cuisinart)
1 cup of water chestnuts
2/3 cup of mushrooms (use canned mushrooms)
3 T of chopped onions
1 teaspoon minced garlic

Special Sauce:

1/4  cup of sugar (I used 6 packets of Splenda to cut down the calories)
1/2 cup of water
2 T soy sauce
2 T of rice wine vinegar
2 T ketchup
1 T lemon juice
1 teaspoon of sesame seed oil
1 T of hot mustard
2 teaspoons of water
1-2 T of garlic and red chili paste (use more if you like heat)

Stir Fry Sauce

2 T soy sauce
2 T light brown sugar
1 teaspoon of rice wine vinegar
Make the special sauce and place in refrigerator until you are ready to use. Make stir fry sauce and set aside. Cook chicken and let cool. Once chicken is cool, dice it up finely (use the processor if you have one) Dice up the mushrooms and water chestnuts (I used the food processor, saves LOTS of time).  Once the mushrooms and water chestnuts are diced up, it's time to start cooking. In a large pan, place sesame seed oil until hot and then add chicken, mushrooms and water chestnuts. Add chopped onions and garlic. Add stir fry sauce to the mix and cook on medium low heat for about 8 minutes.  Once the mix is nice and hot it's time to assembly. Add mix to a lettuce cup and then add your special sauce, top with rice noodles or crispy Asian noodles if you want extra crunch. - Enjoy!