I love Asian food! I have been to PF Chang's once or twice and fell in love with their Asian Lettuce Wraps. These are kind of like those, but a little bit different. I like this recipe because you can customize it any way you want. Make it the way you like it best. This makes a large portion of Asian Lettuce Wraps, so if you want fewer servings, just half the recipe!
Here's what you will need:
3 tsp. Olive Oil
3 lbs. of Boneless Skinless Chicken Breasts (If you prefer Pork, you can use
A Bunch (8-10) green onions
3 cups chopped shitake mushrooms (remove the stems)
2-3 stalks celery
1/2 tsp. black pepper
2 Tbsp. Oyster Sauce
1 Tbsp. Hoisin Sauce
2 tsp. sesame oil
3 Tbsp. Soy Sauce
3 Tbsp. water
16 oz. broccoli slaw
1 -2 bell peppers (I use green, but you can use red if you want some color!)
Romaine (or regular) Lettuce
Chop up the chicken into 1/4 inch pieces. Heat canola oil in a skillet over
medium heat. Add chicken and brown lightly on all sides (for about 5-7 minutes). When the chicken is lightly browned, place it in the slow cooker.
Chop up the green onions, celery, and mushrooms into 1/4 inch pieces.
Add the mixture on top of the chicken and stir it up! Stir in soy sauce, oyster
sauce, hoisin sauce, sesame oil, water, and black pepper.
Chop up the bell pepper and toss it together with the slaw. Place this on top of the mixture in the slow cooker. Do not stir it yet.
Cover and cook on Low for 5 hours or if you're in a hurry, you can cook it on
high for 2.5-3 hours. I prefer cooking it on low, because it tastes juicier!
Make sure the chicken is cooked through.
When the lettuce wraps are done, mix it up in the slow cooker evenly.
To serve, spread a little hoisin sauce on a piece of lettuce leaf and add some of the mixture to it. Roll it up like a burrito or fold it like a taco, and eat!
If you love beans, Hambeens
soup is the way to go!
Vegetables are chopped!
Add the carrots, onions, and celery to the broth.
Added the chicken and let it crock!
This is what you call a man's soup!
If you have a man in the house, chances are he loves beans. Any way you cook them, he goes crazy. And, we're on quite the chicken kick in my house too, so what could be better than a chicken and bean stew? This bean stew has 15 kinds of beans: Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, and Black Beans!!! Can you say Bean Overload?? This soup is every man's dream.
Here's what you will need:
Hurst Hambeens 15 bean soup
4-6 boneless skinless chicken breasts.
A bunch of celery
A bag of baby carrots
A bunch of green or white onions
Cayenne Pepper (optional)
Two boxes or large cans of chicken stock (Or substitute in about 5-7 chicken bullion cubes).
First, rinse and separate the beans to make sure there aren't any rocks or anything "extra" in your beans. If you don't have Hurst Hambeens 15 bean soup, you can use any kind of beans. Put the beans and the chicken stock in the crock pot. If you don't have chicken stock, you can use chicken bullion cubes and water. The crock pot should be filled up about halfway.
Next, spice the stew. I usually add a few Tbsp. of Cajun seasoning and 1/2 tsp. of cayenne pepper. If you don't like your stew spicy, do not add the cayenne pepper!!!!
Then, cube the chicken pieces and add them to the stew. Chop the carrots in half and add them to the stew, then cut the celery into 1/2 inch thick pieces
and add them too. Chop the green onions the same way and add these to the very top.
Since beans expand, make sure there is at least an inch of room at the top of the crock pot so it won't overflow. If you like your stew salty, add a little salt too! Sometimes, I even put a sprinkle of pepper on top too!
One great thing about this stew is that really anything tastes good in it and you can easily customize it to fit your tastes. I've added potatoes before, and random veggies I had in the garden or leftover from other recipes. One thing I like to do to add a little "surprise" is to mince up a few jalapenos and throw them in there.
Cook on high for about 5-6 hours. If it's done, the biggest white beans should be soft. Stir when it's done to mix everything up! This yields about 15 bowls of soup.