Chicken Lettuce Wraps

My favorite thing at PF Chang’s are the chicken lettuce wraps. Hubby is on a low carb diet right now so I’ve been trying to come up with unique things for him to eat. I found this recipe and thought it would be perfect for him, and me too. Also, surprisingly Paisley gobbled them down and had a lot of fun with the lettuce wrap part 🙂
I did tweak the recipe a bit and ended up adding in celery and onion and cutting the sauce in half, so I’ll post the recipe with the changes I made.


– 1 head of lettuce, I used Boston lettuce because it has the perfect “cup” shape, butter lettuce would also do well I think
– 1/2 cup chicken broth
– 1/8 cup of low sodium soy sauce
– 1 tbsp. brown sugar
– 1/2 tbsp. cornstarch
– 2 tbsp. Olive oil
– 1 pound boneless, skinless chicken breasts, cut into bite size pieces
– 1 small bell pepper, I used a green one since that’s what I had on hand
– 1 -2 large carrots, finely diced
– 3-4 stalks celery, finely diced
– 1/2 large onion
– 2 garlic cloves, minced, or you can also use 1-2 tsp. garlic powder


In a small bowl, combine the chicken broth, soy sauce, brown sugar, and cornstarch together. Whisk to thoroughly combine and set aside.

Heat the olive oil in a good size pan with tall sides, and add in your chicken breast pieces. Cook until no longer pink and mostly cooked through. Next, add in your vegetables (onion, pepper, carrots, and celery) and sauté until they are tender but still have a little bit of crunch.

Add the soy sauce liquid mixture to the pan and cook for 3-4 minutes until the sauce starts to thicken a bit. Make sure you give it a few nice big stirs to evenly coat everything.

Remove the pan from the heat and let cool for a few minutes. In the meantime, wash and dry your lettuce and remove any hard bits of the lettuce stem.

Take a piece of lettuce and lay it on your plate, spoon the filling into the lettuce “cups” and proceed to eat like a taco. I also made some brown rice to go along with our meal and it’s very tasty to add the rice to your filling. That’s how Paisley and I ate ours, and hubby just skipped the rice altogether. I also served this meal with orange slices to make it a little more festive 🙂












5 weeks left!

Sorry everyone that I’ve been absent recently, I have a few new recipes I’ll try and get posted in the next day or so. We have just been so crazy busy over here and our second daughter will be joining us in approx. 5 weeks! We are so excited to meet her and big sister is very excited too!
Here’s a few pictures from my maternity shoot that my dear friend, Maxene did for me earlier this week 🙂





Paisley was holding her belly too 🙂





Perfect Buttermilk Pancakes

I had some leftover buttermilk in my fridge from my Christmas cooking, so I decided to use it to make buttermilk pancakes, mmm! My mom always used Bisquick for pancakes growing up, but as a general rule I don’t like to use baking mixes for many things, so these babies are completely from scratch and are AMAZING! They are so fluffy and the perfect amount of sweetness for a pancake, yet not overly sweet so you can still top them with whatever toppings you like. A MUST try for sure! 🙂 I did halve the recipe for our little family, and it made about 6 good sized pancakes. I’ll post the full recipe though and you can choose to do the full recipe or halve it like I did.

– 2 cups of all purpose flour
– 2 tsp. baking powder
– 2 tsp. baking soda
– 3 Tbsp. granulated sugar
– 1 tsp. salt
– 2 cups of buttermilk, you may need a touch more at the end to thin it out
– 2 Tbsp. Butter, melted and cooled
– 2 eggs
– 1 tsp. vanilla extract

First, start by melting the butter in the microwave (or on the stove), set aside to cool for a few minutes.
Whisk together the dry ingredients: flour, baking powder, baking soda, sugar, and salt in a medium sized bowl. Set this mixture aside.
Next, in a separate bowl, combine the buttermilk, melted butter, and the eggs. When I got to this step, my butter actually started clumping and got hard after adding it to the cold buttermilk. If this happens for you, just heat the mixture in the microwave for increments of about 10 seconds at a time, you just want to melt the butter back into its liquid form, but be careful that you don’t do it too long or you’ll end up cooking the eggs!
Add the egg mixture to the bowl of dry ingredients. Whisk this together until combined, you don’t want to over whisk but try and get as many lumps out as you can. It is ok though if it is slightly lumpy. Add the vanilla extract and add any additional buttermilk if you think the batter is too thick. The batter should be pretty thick, but also still pourable.
Heat a griddle or pan and spray with cooking spray. Or if you’re using a non-stick pan, you shouldn’t have to oil it. I tried using melted butter on. Y first couple pancakes and the butter ended up burning and not achieving that golden brown pancake look I was going for. Once I wiped out my skillet and sprayed it lightly with Pam I had much better results.
Place your desired amount of batter in a circle on your pan and let the pancakes cook. Flip them once when the pancakes start to bubble and the edges start to look a little dry. Let them cook for an additional couple of minutes and remove them to a plate. Serve warm and top with butter and any additional toppings you like.














Sausage In the Oven

My husband and I always make our bacon in the oven. It works amazingly and every piece comes out crispy and there is no mess and it doesn’t leave that bacon-y smell permeating your house! He had the idea the other night to do sausage in the oven, and this seemed like a great idea to me so we gave it a try. I’m really happy I have such a smart husband, because this is the way to go and how we will be cooking sausage from now on! 🙂

– Sausage, any kind will work, we usually just buy the Jimmy Dean sausage patties
– baking sheet
– tin foil

Preheat oven to 350F. Line your baking sheet with tin foil and place the sausages on the baking sheet. Once your oven reaches 350 place the baking sheet in and close the door. Let them cook for 10 minutes, and then take the tray out and flip them over. Bake an additional 10 minutes and remove the tray from the oven. Remove the sausages to a paper towel lined plate to soak up the excess grease, then toss your foil from your baking pan, and voila! All clean!