Thai One On Wrap

I love this wrap recipe.  It's a super easy, healthy, and satisfying recipe to make for lunch or a week night when paired with a side salad or vegetable.   The directions are for 1 wrap, so add ingredients accordingly depending on the servings needed.  I've been making these quite often;  particularly on evenings when we don't want to eat out during our kitchen remodel.  You can use any kind of leftover chicken breast (chopped or shredded), or deli chicken (which is what I had on hand this time).  Almond or cashew butter could be substituted for the peanut butter if you've got an allergy to peanuts.

Thai One On Wrap
Adapted from "WomensHealthMag.com," 2009

1 Joseph's Whole Wheat Tortilla Wrap (or any other preferred tortilla)
1 1/4 Tbsp. Natural Peanut Butter (or alternative nut butter)
2/3 cup precooked chicken, shredded or deli slices
1/4 cup matchstick carrots
1/4 cup mixed greens or spinach
1 tsp. chopped cilantro

Warm tortilla slightly in oven, toaster, or microwave.  Spread peanut butter on top of tortilla.  Add chicken, carrots, greens, and cilantro.  Fold outside edges in and roll.  Cut in half before serving.

Cocina del Barrio

Crab and Poblano Enchilada

I'm still trying to comprehend all the events of the dinner I had last night with my girlfriends at Cocina del Barrio in Edina, MN.  I've been to Barrio downtown and have enjoyed their food and the atmosphere, so was thrilled when Cocina del Barrio opened close to our home.  Girl's night out was scheduled.   We had reservations at 8:00 pm, arrived at 7:40 and were told by the hostest, "Your table is almost ready, their just paying their bill."  So we thought 15-20 minutes tops to wait.  The crowd continued to fill in, other parties were seated.  Eight o'clock rolled around, and we went back to the hostess.   She questioned who's name our reservation was under, and again told us our table was almost ready.   At 8:30 we asked her again.  We were asked our reservation name a second time and told that our table will be ready soon.   Additional parties continue to be seated.  By 8:45, my girlfriend asked to speak to the manager.    The manager came over and listened to our concerns about the hostess and apologized profusely.  She reassured us that if we waited a bit longer, we would be seated soon with drinks and guacamole/chips on the house.

Twenty minutes later, we were finally seated and our waiter was attentive in getting our drinks and appetizers right away.  And this is where it gets good:  the food.   It was all delicious.  We shared the guacamole with chips (which were crispy and seasoned well).

We each ordered a few small plates of our own.  No complaints.  The ladies all said their food was great.  I especially enjoyed the Crab and Poblano Enchilada above.

 Grilled Flatbread

Fried Mahi Mahi Taco.

Grilled Shrimp Taco

Fried Jalapeno Pepper

Sweet Corn and Mushroom Tamal

Roasted Poblano Pepper

Steamed Mussels

This is where it turned sour again:  A few of us ordered a second round of drinks, that didn't come. . ..and didn't come.  We were almost done with our food.  The waiter came back and said that the bartender didn't see the drink ticket and he would bring our drinks over asap.  By the time our drinks arrived, we were done eating and ready to pay or bill.   We were comped for the bad service with our bill, as we should have been.
Then . . .I got up from my seat and noticed I had salsa on the shoulder and alongside the back of my sweater. . . .and on my winter coat.  Yes, red sauce was spilled on me when our dishes had been cleared from the table.   We were all baffled and the thought of telling the manager about my clothing was just too daunting.  At this point, I'm washing my coat and hoping the dry cleaners will be able to take the red stains off my sweater.
So there you have it. . .good food, lousy service.  I understand that this is the new hot spot in Edina, and the staff is trying to keep up with the pace of the crowd.  I certainly hope that Cocina del Barrio re-trains their hostess and wait staff.  Good food can be found elsewhere.

Peanut Butter Cups

Valentines Day is coming up next week.  Make these for your sweetie and it won't break your diet. It's a modern-day version of Reese's Peanut Butter Cups (without the chemicals, additives, and preservatives).  This recipe is from Alicia Silverstone's cookbook, The Kind Diet.  Yes, the actress.  The cookbook is quite informative and makes you feel healthier just reading it.

Peanut Butter Cups
Adapted from "The Kind Diet," by Alicia Silverstone, 2009

1/2 cup Earth Balance butter
3/4 cup crunchy unsweetened Peanut Butter (I used Parkers Farm)
3/4 cup graham cracker crumbs (10 graham cracker squares crushed), preferably Health Valley
1/4 cup brown sugar
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 almond milk
1/4 cup chopped pecans (or other preferred nut)

Line 12 muffin cup tin with paper liners. 

Melt the butter in a pan over medium heat.  Stir in peanut butter, graham cracker crumbs, and brown sugar.  Mix well and remove from heat.  Divide mixture evenly (2 Tbsp./cup) among muffin cups. 

Combine the chocolate and milk in another pan.  Stir over medium high heat until the chocolate has melted.  Spoon sauce evenly over the peanut butter mixture.  Top with pecans. 

Place muffin cups in fridge and let set for at least 2 hours.  I like to put mine in the freezer:)  Delish!

BBQ Beef Sandwiches

Since our house has been under construction, I have been able to pull off making a few meals in my crock pot in our makeshift kitchen.  I've made this recipe several times, and it's always great.  Don't let the long list of ingredients fool you.  Once all of the ingredients are in the crock pot, you're nearly done.

BBQ Beef Sandwiches
Adapted from Cooking Light Slow Cooker Cookbook, 2004
2 flank steaks, (1 1/4 lb. each), trimmed of fat
1/3 cup dark brown sugar, divided
3/4 tsp. black pepper
1 tube of tomato paste
1 cup chopped sweet onion
1 cup organic ketchup
3 Tbsp. apple cider vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. molasses
1 Tbsp. chili powder
2 tsp. prepared mustard
1 tsp. Kosher salt
1 tsp. dry mustard
Sesame seed buns, warmed or toasted
red onion slices (optional)
bread and butter pickles (optional)

Cut each steak in half crosswise.  Combine 1 Tbsp. of the dark brown sugar with the pepper.  Rub the mixture over the steaks.   Place the steaks in a crock pot. 
Combine the next 12 ingredients in a bowl.  Pour mixture over steaks, turning to coat.
Cook on high setting for 1 hour.  Reduce to low setting and cook for another 7 hours or until steaks are tender. 
Shred steaks (can remove or just keep in crock pot while shredding) with 2 forks.   Keep on warm setting in crock pot until ready to serve.
Place desired amount of beef on top of warmed bun.  Top with red onion slices and pickles.   Serve with a green vegetable or a salad, and dinner is done!



Meal #2

I froze the leftovers and made BBQ wrap sandwiches the second time around.

BBQ Wrap Sandwiches

Heat up leftover BBQ and place on top of pita bread (I used Josephs Bakery).  Top with shredded cheese and microwave for 20 seconds.   Yummy!