Try Something New

I'm new to Banh Mi, I discovered it way to late. Delicious doesn't even express how good. It takes a little preparation to make Vietnamese Banh Mi, but it's worth it. FoodWoolf has one of the easier recipes and it turned out great. Try it today. 

Caramel Pork Banh Mi
3 lb. Pork Butt
One bunch of lemongrass leaves (all green tops)
3 small onions, quartered
3 or 4 sprigs of Thai Basil
1 tablespoon olive oil
1 cup water with beef boullion (I used a gluten free granual brand)
8 tablespoons Nuoc cham
Caramel Sauce is 2 tablespoons soy, or gluten free coconut aminos/tamari +1/2 cup brown sugar +1/2 cup water 
    Place all ingredients into a microwave safe glass measuring cup, put a stack of paper towels under it and microwave on high for 3 minutes. As it cooks watch close, it should start to turn thick and saucy. It should be bubbling vigorously at the end of 3 minutes, but if it's not then add a bit more time. Make sure you handle with care as it will be freaking hot! Remove the sauce, stir and let cool on the side. 

Nuoc cham dipping sauce
2 small cloves of garlic, sliced
1 teaspoon of ground chili paste
1 teaspoon of Sriracha (gluten free organicville is a good choice)
1/4 cup fish sauce (check for gluten free thai kitchen brand)
2/3 cup hot water
Juice of one lime (2 tablespoons)
1/4 cup splenda or sugar

Mix all ingredients in a food processor or blender, set aside to cool.

For the Meat: Heat a skillet up until the meat sizzles when it makes contact with it. Add your oil. Quickly brown the pork butt on all sides. Transfer the meat to a slow cooker. Lay lemon grass tops, basil and onions on the pork and cover. The meat will take approximately 6 hours or more, check on it's tenderness or if it shreds and then that will tell you if it's done. After it's cooked for the first hour, add 1 cup of beef broth and then baste the pork every so often. 

Remove the pork butt from the braising liquid. Let cool. When the meat is at a reasonable temperature for you to pull the meat apart with two forks, do so. Add to the meat the caramel sauce, soy, and Nuoc Cham into the pulled pork. Serve on top of a baguette ( I used a udi's gluten free bun) toasted with sliced radish, carrots, cucumber and sprigs of mint and your Nuoc Cham dipping sauce. 


5 Spice Chicken Banh Mi
Marinated Daikon Radish and Carrots (you can use regular radish too)
3/4 cup sugar
3/4 cup distilled white vinegar
1/4 teaspoon (rounded) salt
3 cups daikon—cut into matchstick-size pieces
3 cups carrot—cut into matchstick-size pieces

        -Whisk first 3 ingredients in a large bowl until dissolved. Add daikon and carrots; toss to  coat. Let stand at room temperature for 2 hours. Drain well. 

Five spice Marinated Chicken
1/4 cup soy sauce or gluten free coconut aminos/tamari
6 garlic cloves, minced
4 shallots, chopped
2 tablespoons fish sauce (thai kitchen is a great gluten free fish sauce)
1 tablespoon splenda or sugar
2 teaspoons five spice powder
6 large skinless boneless chicken thighs or breasts

        -Whisk together all ingredients and marinate your chicken for an hour in a plastic bag that can closed. Make sure the marinade covers all the chicken.


Preheat Broiler. Cook chicken approx. 6-minutes per side. Check that meat isn’t pink inside before removing from heat. Transfer to plate; tent with foil to keep the meat warm. When ready to serve, slice into fairy thin slices.

Spicy Lime Mayo
1/4 cup favorite mayonnaise
juice of one lime
Sriracha hot sauce (to taste) 1-3 teaspoons should do it! (make sure you choose a gluten free sriracha if you're gluten free)

         -Squeeze the juice of one lime into mayo. Add Sriracha one teaspoon at a time. Stop with preferred spiciness is achieved. Have nearby with other sandwich fixings. 

Sandwich fixings
6 6-inch baguettes, cut down the center (don’t cut all the way through) 
    I purchased a gluten free loaf at my local gluten free bakery. A good choice is a Udi's bun
1 English cucumber, cut into 1/4 inch thick slices
1/2 of one small red onion, cut in half through the stem, thinly sliced. Soaked in water and drained.
12 fresh cilantro sprigs
1 jalapeno sliced or minced

          -Grill the bread until just toasted. Spread spicy mayonnaise on bottom half of baguette. Top with cucumber slices. Fill sandwich with the meat of one chicken thigh (or breast, if that’s what you have), drained daikon and carrot, onion slices and cilantro sprigs. Sprinkle with jalapeno slices and ground black pepper. Serve with cucumber.

Green Mango Salad
1/4 cup rice vinegar, mixed
1/4 cup water
2 Tbsp sugar
1 tsp salt
1 clove garlic, finely chopped
1 green mango, shredded or cut into thin matchsticks
1/2 carrot, peeled and shredded or cut into thin matchsticks
1 cup shredded cabbage
2 sprigs each of mint and cilantro
1/4 cup roughly chopped roasted peanuts
*optional 1 fried shallot fried in chili oil until browned and crispy

Shred your mango, carrot and cabbage. Toss all together in a large bowl. Mix rice vinegar, water, sugar, salt, and garlic and mix well. Dress your veg and mango and top with shredded cilantro and mint and sprinkle with cut peanuts. This salad is great cold or at room temperature. You can also add a small amount of shredded cucumber on the side and that is really good too. My son loves this salad with white sticky rice, so maybe your little one too.

Flavors of Italy

Tuscan Chicken

2 Large chicken breasts
2 1/2 T rosemary garlic seasoning(GF)
1/2 tsp onion salt
1 T coconut oil
1 large tomato diced or sliced
1/2 C provolone cheese or one slice per each chicken breast

Mix seasonings together and season both sides of the chicken. Heat oven at 350o. Heat coconut oil in the skillet that is oven safe. Heat coconut oil until melted and shimmers. Place chicken in your hot skillet and seer one side of the chicken. Don't mess with the chicken, give it time to brown. Depending on your chicken size, about 6 minutes. Turn your chicken breast to brown on the other side for about 3 minutes. Place 3 slices or dices of tomato on each chicken breast and then put the chicken in the oven and back for an additional 10 minutes. Top your chicken with cheese and brown your cheese under the broiler. 

Recipe adapted from Recipe.com

Winter Veggie Casserole 

1/3 large head cauliflower, cut into flowerets
1/2 small bunch broccoli, cut into flowerets
2 carrots, peeled and sliced into rounds
4 tablespoons butter / I used vegan butter
1/4 cup all-purpose flour / I used a gluten free blend
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk / I used Almond milk
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) white sharp cheddar cheese
1 tablespoon fresh parsley, chopped
1/2 teaspoon ground paprika
Pinch of ground nutmeg
2 tablespoons butter, melted 

Preheat oven to 350 degrees F. Steam cauliflower, broccoli, and carrots in water just until tender, about 6 minutes. Set aside.

Prepare a two-quart baking dish with nonstick cooking spray. Melt 4 tablespoons of butter in a large saucepan over medium heat. Add flour/GF Flour blend and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking and stirring until cheese is melted. Add cauliflower, broccoli and carrots to cheese mixture and toss to coat.

Spoon into prepared baking dish. In a small bowl combine the bread crumbs parsley, paprika, nutmeg, and 2 tablespoons butter. Sprinkle over casserole and bake for 15-20 minutes or until the casserole is bubbly and browned.

Garlic Cauliflower & Potato Mash

1 large head of cauliflower, cut into flowerets 
5 garlic cloves, peeled and cut into quarters
2 T butter/ I used vegan butter
1/2 C half and half or milk
4 potatoes/ I used red potatoes peeled
1/4 tsp nutmeg
2 T C parsley chopped
salt and pepper to taste

Steam your cauliflower, garlic and potatoes until they are tender. Place your potato and cauliflower in a Cuisinart. Add butter and milk, nutmeg and season with salt and pepper. Combine until mixed well. Do not over mix or the red potatoes will become glutenous and sticky. Remove and place into serving dish and top with your parsley. 


Peasant Mac & Cheese

12 ounces precooked smoked pork or chicken sausage halved lengthwise and sliced 1/4 inch thick (you can substitute the same amount of Italian sausage – just cook and drain it)
2 cups uncooked elbow macaroni/ I used GF brown rice macaroni
8 ounces cream cheese, cubed and softened
1 cup sliced olives 
1/2 zucchini sliced
1 cup shredded mozzarella cheese
1 1/2 tablespoons butter/I used vegan
1 1/2 tablespoons cornstarch
1 teaspoon dried sage
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups milk/ I used unsweetened almond milk
1 tomato, sliced thinly
1/2 cup freshly grated Parmesan cheese

Cook elbow macaroni according to package directions as well as the zucchini in the same water but under cook the pasta by 1-2 minutes since it will continue baking in the oven. In a large bowl, combine the sausage, cooked pasta, cream cheese, olives, and mozzarella cheese. In a small bowl, mix cornstarch and spices together.
In a medium saucepan melt the butter, then whisk in flour and spices. Allow the cornstarch/butter mixture to cook without browning for about 30 seconds while whisking/stirring. Slowly add the cold milk and stir until slightly thickened, this may take about 5-6 minutes. Stir constantly to prevent scorching on the bottom of the pan. When slightly thickened, pour the milk mixture over pasta mixture and mix well.
Pour into an 11X7-inch lightly greased casserole dish. Bake covered at 350 degrees for 35 minutes. Remove cover and add tomato slices on top then sprinkle Parmesan cheese over and bake uncovered for 10 minutes more. Let sit for 5-10 minutes before serving.

It Aint Just Bunny Food

Turnips

So Benjamin Bunny loved his turnips and fought the farmer to get them. Would you go so far for a turnip? You might after tasting these recipes.

Everyone says Turnips are like potatoes, but I kind of disagree. They can tend to be bitter and more fibrous.Turnips lend well with sweet flavor profiles. This amazing root vegetable is in season from October thru March. They are filled with vitamins and minerals and can be a healthy source of antioxidants. You'd be surprised that turnips are filled with vitamin C which help with immunity and tissue repair and burning fat. Turnips help motivate your metabolism your nervous system function and builds eye strength and the cleansing of the liver. It wasn't carrots for eyesight, it was turnips.

The wonderful thing about the turnip is that everything is edible. The greens are even more nutritious. The dark leafy greens are filled with calcium, folate, iron, zinc and selenium. If you make turnips a regular part of your diet, you will experience many benefits like a healthy digestive tract and lower cholesterol. 

Turnip and Tato Cakes

4 turnips, peeled and cut into cubes
2 peeled potato cut into 1/2-inch cubes
2 1/2 tablespoons thinly sliced green onions
1 egg, lightly beaten
1/4 cup all-purpose flour

Grape-seed oil or canola oil (high smoke point vegetable oils)
Salt and pepper
Sour cream or creme fraiche (optional)

Cook the potato and turnip in a large pot of boiling water for 15 to 17 minutes or until tender. Drain the vegetables and transfer to a bowl. Mash with either a fork or potato masher and then stir in green onions, egg, flour and salt and pepper to taste.

Coat the bottom of a heavy bottom skillet with about ¼ of oil and heat over medium high heat until the surface of the oil begins to shimmer. Using a ¼ cup measure, spoon the mixture into the oil and flatten with a spatula into patties. Cook  for about 2-4 minutes on each side, or until golden brown, and then transfer to a plate lined with paper towels to drain the excess oil.

                                                       Creamy Turnip Soup

Recipe and Photo courtesy of eating well

4 medium turnips plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 medium onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt plus a pinch, divided
1/4 teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth
1/4 cup shredded carrot
2 tablespoons thinly sliced scallion greens
2 teaspoons white wine vinegar

Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.

Meanwhile, toss spinach in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth.

Turnip Au Gratin

6 small turnips, peeled and thinly sliced

1.5 c. heavy cream
2 garlic clove, crashed
2 spring fresh thyme, leaves chopped
pinch of ground nutmeg
7 slices bacon, cut into 2-3cm pieces
salt and freshly ground pepper

1/4 c. grated Parmesan

Heat oven to 350o In a small saucepan, whisk together the cream, garlic, thyme. Bring the mixture to the boil and simmer for 3 minutes, stirring constantly. Remove from the heat and season to taste with salt and freshly ground pepper.

Prepare a small baking dish and arrange the turnip slices and bacon slices in overlapping layers. Pour over the cream mixture and sprinkle with Parmesan over top. Bake for 30-35 minutes, until the turnips are tender.

The Year of The Dragon

Just in time for Chinese New Year, my Mom and Dad were generous and bought me a fantastic electric wok so I can make authentic Chinese meals at home. It's been fun experimenting and learning to make authentic dishes. 

I came up with this recipe by just mixing different ingredients that I liked together until it was balanced and tasted good. If you're interested in the authentic American Chinese restaurant version that is below.

Erin's Pot Stickers with Plum Sauce

1 pound ground pork or chicken ( I wouldn't recommend mixing them, but some do)

1/2 head of Napa cabbage (release their water by sprinkling lightly with salt, squeezed)
10-12 chive strands or you could use 2 stalks of scallion
1 1/2 T. fresh, finely grated ginger

1 carrot shredded really fine
1  T. soy sauce
1/2 T. sesame oil

1/2 tsp Chinese chili sauce

2 cloves of garlic

                    
1 package of round wonton/dumpling wrappers

1 T. corn starch for dusting the pot stickers
1-2 T.vegetable oil (for frying)

 3/4 c. warm water for steaming

Combine all these ingredients in a Cuisinart and pulse lightly until combined, don't over process into mush. 

I used a small plastic dumpling press I found at a garage sale to make these up.  I places 1 tsp full of mixture in my wrapper and then wet the edges and pressed it in this dumpling maker. I dusted them with corn starch and placed them on an oiled plate and covered them. It goes really fast with this handy press. Place your large saute pan on medium heat and heat a small bit of your oil. Place the dumplings in the pan, cook until they are browned on the bottom, pour in a small amount of liquid and seal with a lid for 2-3 minutes. The dumplings should be eaten right away. They don't last very long in my house. My son and husband gobble them up almost as fast as they come out of the pan....you should see them eat my cream cheese wontons too.

My Homemade Pot Sticker Sauce

1/2 jar of my homemade plum syrup mixed with 1/2 tsp. cornstarch, a dash or ground ginger and garlic powder and some crushed pineapple. Heat on the stove until bubbly. 
If you want a jar of my syrup, write me an email and I'll make sure you get one.

Traditional Restaurant Style Pot Stickers photo and recipe by Martin Yan
1/2 lb. ground pork
1/4 cup finely chopped scallion
1 cup mushroom 
1/2 cup each of minced carrot, 
and red bell pepper
1 T. sesame oil
2 T. oyster sauce
40 wonton wrappers
Water for sealing wrappers + water for steaming
3 T. vegetable or canola oil for frying
Video Here
Shred your cabbage and pour over the salt, let it sit until the liquid gives out. Squeeze the cabbage and discard the liquid. Combine all ingredients.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Sprinkle with corn starch and place on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

 Heat a 12 inch saute pan on medium heat. Place 1/2 T. of oil in the pan and once it's hot place 10-12 the dumplings in the pan and cook for 2 minutes, being sure not to let them touch each other. Do not touch or move once they've been placed. Cook them for 2 minutes and then gently add water and turn the heat to low, cover and cook for another 5 minutes. Dump out any excess liquid and continue process with the rest of your batch of dumplings.

Sauce Options

Balsamic, 1 tsp Thai chili sauce

Light soy sauce, chili garlic sauce (sriracha), sesame seed oil

Light soy, crushed garlic, crushed ginger, sunluck plum sauce or sunluck sweet & sour sauce

Pineapple preserves, pinch of crushed garlic, orange zest, and 1 tsp. seasoned rice vinegar

Stir Fried Broccoli via Easy Chinese by Bee Yunn Low

2 T. sesame seeds toasted

2 T. vegetable oil

3 gloves garlic, minced

1 small piece of ginger, minced

1/2 red bell pepper, sliced thin into strips

1/2 cup carrot medallions

3/4 cup snap peas or snow peas

2 lbs. broccoli florets, cut into bite size pieces

Squeeze of lemon

1 T. cornstarch 

1 1/2 cup low sodium chicken broth

salt and pepper to taste

Spread sesame seeds in a small skillet over medium-high heat and cook, stirring constantly, until lightly toasted and beginning to release oil, about 1 minute. Remove to a plate to cool.
Warm vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and sauté until fragrant, about 1 minute. Stir in bell pepper, carrot, peas and broccoli and stir well until coated in oil. Cook, stirring, until broccoli is slightly softened, 2 to 3 minutes.
Pour in broth mixed with lemon and cornstarch; bring to a simmer. Reduce heat to low, cover and cook, stirring once or twice, until broccoli is tender, about 5 minutes. Sprinkle with sesame seeds. Season with salt and pepper; serve warm.

Chicken Fried Rice

1 breast of chicken cooked and shredded (saute the chicken breast in the wok until it's cooked through, you can season with salt and pepper and slather a little bit of hot mustard)
2 eggs beaten with 1 tsp warm water (after the chicken is cooked in the wok, add the scrambled egg, rolling the pan until the egg coats the whole bottom. Use a spatula to loosen the edge of the egg and flip over. When cooked, removed roll in a cigar shape, slice and set aside. 

2 cups cooked rice- I prefer long grain and I cook it the night before and let it sit in the fridge before I saute it with the vegetables. 

1/2 cup frozen peas

1/4 cup diced carrots

1/2 cup snow peas

1/3 onion diced very small

1 scallion, sliced thin

1 clove of crushed garlic

sprinkle of red chili pepper

1 small knob of ginger minced (you can substitute 1/2 tsp. ground ginger)

2 T. veggie or canola oil

1 1/2 T. soy sauce (this is all about taste, you might like more, I like it lighter)

1/4 tsp. sesame oil

2-3 T. seasoned rice wine vinegar

salt and pepper to taste

In a wok or large skillet, heat canola oil and saute onion, carrots for about 3-5 minutes. Add your garlic and ginger and stir until it smells fragrant. Toss in your peas, rice, soy, sesame oil, red chili powder, snow peas, chicken and rice wine vinegar. Continue to cook the rice mixture until it's seasoned the way you like with salt and pepper, add the chopped scrambled egg and garnish with your sliced green scallions.

*Note: It's important to cut all veg and measure out all ingredients before you get started cooking. 

Sweet & Spiced Asian Shrimp

1 1/4 lbs large shrimp , shelled and de-veined with tail part of shell left on if you like
4 wooden skewers , soaked (10-12 inches)
1 can of cubed pineapple
1/3 cup hoisin sauce
3 tablespoons ketchup
1 1/2 teaspoons fresh ginger , peeled and grated
1/4 teaspoon Chinese five spice powder
2 tablespoons rice vinegar
2 tablespoons water 
You can either grill the shrimp on your outdoor grill or bake them on broil in the oven. Since it's the winter right now I went ahead and broiled my shrimp in the oven. 
You want to skewer the prepared shrimp, alternating the pineapple. 
In a small bowl, combine hoisin sauce, ketchup, ginger, five spice powder, and 1 T. vinegar. Remove 1/4 cup of sauce to a small dish and add water and remaining 1 T. vinegar for the dipping sauce. 
Turn your oven on broil. Brush the shrimp and pineapple skewers with the sauce mixture and lay the shrimp on a grill rack that has been sprayed with cooking oil on top of a baking sheet and broil for 1-2 minutes on one side and then flip the skewers and broil for an additional 1-2 minutes until the shrimp is golden and pink. I sometimes let the shrimp go a little longer until they are slightly charred on the edges. You don't want the shrimp to be over cooked, but a little char tastes really yummy. Serve the shrimp with the dipping sauce or over rice with snow peas that have been sauteed in garlic and a tad bit of oil and cracked pepper.

Kiwi Pops

1 3/4 cup water

1 cup sugar

4 kiwis

Recipe & Photo by Country Living

1/2 cup (about 4 limes) fresh lime juice

Make the syrup: combine 1 cup of water with the sugar in the small saucepan and bring just to a boil. Set aside to cool.

Make the ice pops: Using a paring knife, cut kiwis into quarters, reserving a few slices for the bottom of the ice pop. Take the quartered kiwis and remove the white inner and seeds. Place kiwi and syrup in a food processor and puree to a liquid. 

Combine puree, lime juice and reaming cup of of water and put it in to a bowl with a spout.

Pour mixture into small plastic bathroom rinse cups and insert a small wooden craft stick into one of the reserved kiwi slices and place it in the cup. 

Freeze until solid, about 4 hours. 

If you use a small paper cup, it should just put right out or peel off around the edge. If you purchase the plastic cups, dip the cup in a bowl of hot water for a brief second and it will pop right out. Refreshing!

"Peanut butter is the pâté of childhood." ~ Florence Fabricant

Think beyond the ants on a log, cross hatched peanut butter cookies and peanut butter and jelly sandwiches. This is the age of experimentation and peanut butter is the perfect medium. A recent study performed at Kansas State University, shows that Americans consume enough peanut butter each year to coat the floor of the Grand Canyon. That is a lot of peanut butter. In fact the closest calculation shows that Americans alone go through 857 million lbs. that is about 3.36 lbs. per person.  The peanut has a long history in South America, but in 1890 Dr. John Kellogg of corn flakes fame created peanut butter as a protein substitute for his patients with bad teeth. It was bottled up by machine in 1903 and promoted as a health food that revolutionized the way America enjoys this special comforting food product.

This unique legume is a nutrient rich power house. A 2 tablespoon serving contains 7 grams of protein. These powerful amino acids in the protein help build healthy muscles as well as helps repair damaged tissues. High in healthy fats, potassium, folate and fiber and is a great source of monounsaturated fats.

Peanut butter does a great job keeping you fuller longer. When you purchase peanut butter, please make sure you pay attention to the label. Buy a brand that ONLY contains peanuts, salt and nothing else.

I'll never forget the mortified look on my Fathers face when my son was 3 and we were standing in the bulk section of Whole Foods market and he was mesmerized by the fresh peanut butter processor and a customer who was using the machine. He proceeded to put his finger in the fresh grind of peanut butter as it was about to fall in to the woman's container. He pulled his finger out of his mouth and said "mmm yummy". I almost died. That is the power of peanut butter. 

Peanut Butter, Carrot and Ginger Dressing

Provided By: Peanut Butter & Co.

2 medium carrots, peeled and coarsely chopped
¼ cup chopped, peeled fresh ginger
1 shallot, chopped
1 small garlic clove
½ cup Smooth Operator, The Bee’s Knees or Old Fashioned Smooth peanut butter
¼ cup rice vinegar
1 tablespoon soy sauce
Sliced cucumbers and scallions for serving

Combine first 4 ingredients in a food processor; pulse until vegetables are finely ground. Add peanut butter, vinegar and soy sauce; process until a smooth dressing forms. Season with salt and pepper; adjust consistency with water.

This sauce is so versatile. Here are a couple of my suggestion: 

-Mixed greens, sliced hot house cucumbers, spring onions, dried cranberries, & sliced pineapple

-Boston Bibb lettuce cups, sliced celery, carrot, red onion, raisins and cubed chicken & a pinch of cayenne pepper.  Combine all veg, cayenne and chicken excluding lettuce cups and mix with 2-3 tablespoons of the dressing and serve inside the lettuce cups. I often make a quick topper of sour cream or yogurt mixed in the Cuisinart with a handful of cilantro, dill and salt and pepper and drizzle over the top of the lettuce cups.

Peanut Butter & Banana Smoothie

1 container fat free vanilla yogurt
1/2 cup skim milk
2 T. creamy peanut butter
1 medium banana, sliced
15 chocolate chips
1/2 cup ice cubes
*Here's a super tip...the night before you make the smoothie, freeze your peanut butter. This will eliminate the need for the ice cubes which can water down the creaminess of the smoothie. Just add a smidgen more of milk.

Sesame Ginger Spaghetti

1 pound linguine or spaghetti

Salt and pepper

2 boneless, skinless chicken breast halves, trimmed

3/4 cup creamy or crunchy peanut butter

3 tablespoons reduced-sodium soy sauce

3 tablespoons seasoned rice vinegar

2 tablespoons sesame oil

1/2 teaspoon ground red pepper

1 tablespoon finely chopped fresh ginger

1 scallion slice on a diagonal 

Handful of shredded carrots & snow peas, & sliced red bell pepper

3 tablespoons toasted sesame seeds and some picked cilantro

Cook pasta in a large pot of boiling salted water, according to package directions, until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.

 Lightly oil a ridged grill pan; place over medium heat. Season chicken with salt and pepper. Grill chicken for 6 to 8 minutes per side, until just cooked through. Transfer to a cutting board to cool slightly. Chop chicken. In a large bowl, whisk peanut butter, soy sauce, vinegar, oil, ground red pepper and ginger until blended. Season with salt and pepper to taste.

Slice carrot, celery, red bell pepper and mix with pasta and dressing. Garnish with sesame seeds, sliced scallion and snow peas and serve. 

Peanut Butter Cupcakes with Cream Cheese Frosting

For the filling:
1 cup confectioners’ sugar
¾ cup Skippy natural creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Cream Cheese Frosting by cooks country

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup Skippy natural smooth peanut butter,

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.

Apple Sandwiches with Granola and Peanut Butter recipe from Whole Foods

2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon sprite or lemon lime soda

3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola

If you won't be eating these tasty treats right away, start by brushing the apples slices with lemon soda to keep them from turning brown. (the original recipe called for lemon juice, but I think it makes it taste weird, but you choose)
Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.