Monday, August 27, 2012
My young students believe in the Farmer's Almanac because it rarely misses a big snow. I rely on my Family Curse Knees to forecast a Noreaster and a bad snap...
Clearly we are ready for a change. My sweet little Air Force Wife recent graduate currently weathers a huge Typhoon in Okinawa, and a dear friend in Florida has gathered provisions in case Isaac comes her way. We had a quarter in of rain on Saturday! It felt like a deluge and everyone around us was simply in awe... Water comes from the sky? Who'd a thunk it? How long we have waited....
Yesterday I tried a yummy chicken wrap for my family. The marinade was amazing.. I want to make it again and use the chicken in stir fry or pannini.
Sweet and Savory Chicken Wraps
Adjust the amount made to fit the number of chicken breasts. I cooked four, but I butterflied them, so it was more like 8.
1/2 c. oil
1/2 c. soy sauce
1/3 c. peanut butter
3 T. steak seasoning like SeasonAll or any salt-pepper combination
2 -3 shakes hot sauce
I put all that in a big zip lock bag and then scrunched in my chicken breasts. I let them marinate in this in the refrigerator about 90 minutes.
Julienne a red or yellow pepper and marinate in a mixture of half honey and half cider vinegar.
Grill chicken breasts and allow to rest ten minutes before slicing thin.
Assemble Wraps in following order:
Layer of Sweet and Sour Sauce
1 1/2 slices Provolone Cheese
Drained, marinated Vegetables
2-3 t. Chow mein vegetables from a can, drained
Roll up and slice in half. Secure with a toothpick.